This roast turkey recipe is a holiday classic that’s juicy and full of flavor. With herbs and spices, it creates a delicious, golden-brown skin that everyone loves!
Making roast turkey can feel like a big deal, but trust me, it’s easier than it looks! I love filling the turkey with stuffing and serving it with all my favorite sides.
Plus, the leftovers make for great sandwiches! Who doesn’t enjoy turkey on a roll? It just keeps getting better! 🍗
Key Ingredients & Substitutions
Turkey: A 12-14 pound turkey is ideal for most gatherings. If you need a smaller version, opt for a 10-12 pound turkey. You can also choose a free-range option for extra flavor!
Butter: Unsalted butter is perfect for flavor control. If you’re dairy-free, try using olive oil or a plant-based butter as a substitute.
Seasonings: The herbs—thyme, rosemary, and sage—are essential for traditional flavor. Dried herbs work well, but using fresh herbs can enhance the aroma and taste. If you’re out of one, feel free to swap with your favorite herbs like parsley or oregano.
Broth: Low-sodium chicken broth keeps the turkey moist and makes for better gravy. Vegetable broth is a great alternative if you prefer a non-meat option.
How Do I Achieve a Juicy and Flavorful Roast Turkey?
The secret to a juicy turkey is a combination of proper seasoning and cooking techniques. Start by buttering the turkey under the skin. This adds moisture directly to the meat as it cooks.
- Use a meat thermometer to check the internal temperature. The turkey is ready when it reaches 165°F in the thickest part of the thigh.
- Basting with pan drippings keeps the turkey moist. Open the oven less frequently to maintain heat.
- Letting the turkey rest after roasting is crucial. This allows the juices to redistribute, ensuring every slice is tender and juicy.
Following these tips will give you a roast turkey that is not only delicious but also a showstopper at your gathering!
How to Make a Classic Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 large onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 cups low-sodium chicken broth (for basting and roasting)
- Fresh rosemary and thyme sprigs, for garnish
- Fresh cranberries and greens (optional, for serving)
How Much Time Will You Need?
For this classic roast turkey, you’ll need about 30 minutes for prep and about 3 to 3.5 hours for roasting, depending on the size of your turkey. Plus, don’t forget to let it rest for 20-30 minutes before carving! Total time is around 4 hours, making it a great centerpiece for your holiday meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (165°C) to get it nice and hot for roasting your turkey!
2. Prepare the Turkey:
First, remove the turkey neck and giblets from inside the cavity. Give the turkey a gentle pat with paper towels to dry it off. This will help the skin crisp up nicely.
3. Flavor the Butter:
In a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage. This herb butter will add so much flavor!
4. Butter Under the Skin:
Gently slide your hand under the skin of the turkey breast to create a pocket. Spread about two-thirds of the herb butter under the skin to keep the meat juicy. Rub the remaining butter all over the outside of the turkey skin.
5. Stuff the Turkey:
Stuff the cavity of the turkey with the quartered onion, halved lemon, and smashed garlic cloves for extra flavor as it cooks.
6. Tie It Up:
Using kitchen twine, tie the legs together and tuck the wing tips under the body. This helps the turkey cook evenly.
7. Set Up for Roasting:
Place the turkey breast side up on a rack in a large roasting pan. This allows air to circulate around the turkey.
8. Add Broth:
Pour 2 cups of chicken broth into the bottom of the roasting pan. This keeps the turkey moist and creates delicious drippings for gravy!
9. Roast the Turkey:
Roast your turkey in the preheated oven. Baste it occasionally with pan juices. It’s done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, which should take about 3 to 3.5 hours.
10. Tent If Needed:
If the skin is getting too brown too fast, gently tent the turkey with aluminum foil to protect it from burning while cooking through.
11. Rest the Turkey:
Once the turkey is cooked, take it out of the oven and cover it loosely with foil. Let it rest for 20-30 minutes. This is key for juicy slices!
12. Garnish and Serve:
Transfer the turkey to a serving platter and garnish with fresh rosemary, thyme sprigs, and cranberries if you like. Now, it’s ready to carve!
13. Enjoy Your Meal!
Savor your perfectly golden, juicy roast turkey alongside your favorite sides. Happy feasting!
Can I Use a Frozen Turkey for This Recipe?
Absolutely! Just make sure to thaw your turkey completely in the refrigerator beforehand. This usually takes about 24 hours for every 4-5 pounds of turkey. Never thaw at room temperature, as it can lead to bacteria growth.
What Can I Substitute for Butter?
If you need a dairy-free option, olive oil or a plant-based butter works well! Just ensure that the substitute has a similar consistency to maintain the flavor profile.
How Do I Know When the Turkey is Fully Cooked?
The best way to check is with a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. It should read 165°F (74°C) for a properly cooked turkey.
What Should I Do with Leftover Turkey?
Leftover turkey can be stored in an airtight container in the fridge for up to 3-4 days. Use it for sandwiches, soups, or salads to enjoy those delicious flavors long after the feast!
