This Thanksgiving turkey recipe delivers a beautifully golden bird with juicy meat and crisp, flavorful skin. A simple herb butter seasons the turkey inside and out, while roasting at the right temperature ensures even cooking without drying out the breast. Aromatics placed inside the cavity add subtle flavor, and resting the turkey before carving locks in moisture. This method is straightforward, reliable, and perfect for holiday gatherings when you want a classic centerpiece that impresses without unnecessary complexity.
Ingredients
- 1 whole turkey (12–14 lb), thawed and giblets removed
- ½ cup unsalted butter, softened
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 2 cups chicken broth (for the roasting pan)
Instructions
- Remove the turkey from the refrigerator about 1 hour before roasting to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
- Pat the turkey completely dry with paper towels, including inside the cavity.
- In a small bowl, mix the softened butter, olive oil, salt, black pepper, rosemary, thyme, and sage until well combined.
- Gently loosen the skin over the breast and rub half of the herb butter underneath the skin.
- Rub the remaining butter mixture all over the outside of the turkey.
- Fill the cavity with the onion, lemon halves, and garlic.
- Place the turkey breast-side up on a rack set inside a large roasting pan.
- Pour the chicken broth into the bottom of the roasting pan.
- Roast the turkey uncovered, basting occasionally if desired, until a thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This typically takes about 13–15 minutes per pound.
- If the skin begins to brown too quickly, loosely tent the turkey with foil.
- Remove the turkey from the oven and let it rest for at least 20–30 minutes before carving.
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 3–3½ hours (for a 12–14 lb turkey)
- Total Time: About 4 hours (including resting)
- Servings: 10–12
- Cuisine: American
- Course: Main Dish
Tips & Variations
- Letting the turkey rest is essential for juicy meat—don’t skip it.
- Use a meat thermometer for accuracy instead of relying only on time.
- Swap fresh herbs for dried if needed (use one-third the amount).
- Add carrots and celery to the roasting pan for extra flavor in the drippings.
- For crispier skin, avoid basting during the last hour of cooking.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~380–420
- Protein: ~45–50 g
- Fat: ~18–22 g
- Carbohydrates: ~2 g
- Fiber: ~0 g
Ingredients
Method
- Remove the turkey from the refrigerator about 1 hour before roasting to bring it closer to room temperature.
- Preheat the oven to 325°F (165°C).
- Pat the turkey completely dry with paper towels, including inside the cavity.
- In a small bowl, mix the softened butter, olive oil, salt, black pepper, rosemary, thyme, and sage until well combined.
- Gently loosen the skin over the breast and rub half of the herb butter underneath the skin.
- Rub the remaining butter mixture all over the outside of the turkey.
- Fill the cavity with the onion, lemon halves, and garlic.
- Place the turkey breast-side up on a rack set inside a large roasting pan.
- Pour the chicken broth into the bottom of the roasting pan.
- Roast the turkey uncovered, basting occasionally if desired, until a thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This typically takes about 13–15 minutes per pound.
- If the skin begins to brown too quickly, loosely tent the turkey with foil.
- Remove the turkey from the oven and let it rest for at least 20–30 minutes before carving.
Notes
- Protein: ~45–50 g
- Fat: ~18–22 g
- Carbohydrates: ~2 g
- Fiber: ~0 g
FAQs
- How do I keep the turkey from drying out?
Season well, roast at a steady temperature, and rest the turkey before carving. - Do I need to brine this turkey?
Brining is optional; the herb butter provides plenty of moisture and flavor. - How do I know when it’s done?
The turkey is ready when the thigh reaches 165°F and the juices run clear. - Can I roast the turkey ahead of time?
Turkey is best freshly roasted, but leftovers reheat well with added broth.
