Roast Turkey Recipe

A perfectly roasted turkey is the star of any holiday table. This classic recipe delivers juicy meat with crispy, golden-brown skin that will impress your family and guests.

Why You’ll Love This Recipe

This roast turkey recipe is simple yet flavorful, making it ideal for Thanksgiving, Christmas, or any special gathering. With just a few basic ingredients and easy-to-follow steps, you’ll get a succulent, tender turkey every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole turkey (12–14 pounds)
• Butter, softened
• Olive oil
• Fresh herbs (such as rosemary, thyme, and sage)
• Garlic cloves
• Onion, quartered
• Carrots, chopped
• Celery stalks, chopped
• Lemon, halved
• Salt
• Black pepper
• Chicken or turkey broth

Directions

1. Preheat your oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
3. Rub the softened butter and olive oil all over the turkey, including under the skin for extra flavor.
4. Season generously with salt, pepper, and chopped fresh herbs.
5. Stuff the cavity with garlic cloves, onion, lemon halves, and additional herbs if desired.
6. Place chopped carrots and celery in the roasting pan to create a bed for the turkey. Pour some broth into the pan.
7. Position the turkey breast-side up on a roasting rack over the vegetables. Tuck the wings under and tie the legs together with kitchen twine.
8. Roast for about 13–15 minutes per pound, basting occasionally with the pan juices. A 12-pound turkey will take approximately 3–3.5 hours.
9. Check for doneness: the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
10. Let the turkey rest for at least 20–30 minutes before carving.

Servings and timing

This roast turkey recipe serves about 12–14 people, depending on portion sizes. The preparation time is around 30 minutes, with a cooking time of 3–3.5 hours for a 12–14-pound turkey.

Variations

• Add citrus zest or different herbs like parsley or marjoram for unique flavors.
• Use a dry brine overnight for extra juicy meat.
• Try rubbing flavored compound butter (garlic herb or lemon pepper) under the skin.
• Roast the turkey spatchcocked for faster, more even cooking.

Storage/Reheating

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze sliced turkey in freezer bags for up to 2 months. To reheat, place slices in a baking dish with a splash of broth, cover with foil, and warm in the oven at 300°F (150°C) until heated through.

FAQs

How do I keep my roast turkey from drying out?

Basting regularly, using a meat thermometer, and letting the turkey rest before carving help keep it juicy.

Should I brine the turkey before roasting?

Brining is optional but helps make the meat more flavorful and moist.

Can I roast a turkey without a roasting rack?

Yes, you can place the turkey on a bed of vegetables like carrots and celery to lift it off the pan.

What herbs are best for roast turkey?

Sage, thyme, rosemary, and parsley work wonderfully.

How do I get crispy skin?

Dry the turkey thoroughly, rub it with butter or oil, and roast uncovered.

Do I need to cover the turkey while roasting?

You can tent it with foil if the skin browns too quickly, then remove the foil for the last 30–45 minutes.

Can I stuff the turkey?

Yes, but make sure the stuffing reaches 165°F (74°C) to be safe to eat.

How long should a turkey rest before carving?

Let it rest at least 20–30 minutes so the juices redistribute.

What can I do with the turkey drippings?

Use them to make delicious gravy or add extra flavor to your side dishes.

How do I reheat leftover turkey without drying it out?

Reheat with a splash of broth and cover with foil to keep the meat moist.

Conclusion

This classic roast turkey recipe is your go-to guide for a perfectly golden, juicy centerpiece every time. With simple ingredients and easy steps, you’ll wow your guests and create memories around the dinner table for years to come.

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