Make your holiday centerpiece unforgettable with this perfectly roasted turkey recipe! Infused with a rich herb butter, stuffed with fresh aromatics, and roasted to golden perfection, this guide ensures a juicy, flavorful turkey every time.
Table of Contents
Ingredients
- Turkey: The star of the dish; a 12–16 lb bird creates a flavorful, juicy centerpiece for a perfectly roasted turkey.
- Butter: Adds richness, promotes crisp skin, and locks in moisture during roasting.
- Fresh herbs (parsley, thyme, rosemary, sage): Infuses the turkey with aromatic, earthy flavors.
- Garlic & lemon zest: Enhances the butter with bright, zesty notes and depth of flavor.
- Onion, garlic bulb, lemon, herb bunch: Aromatic stuffing adds subtle flavor from the inside out.
- Chicken or turkey stock: Keeps the turkey moist and creates flavorful pan drippings for gravy.
Alternative Ingredients
- Butter: Swap for olive oil for a dairy-free option, but expect less richness.
- Fresh herbs: Use dried herbs (1/3 of the amount) or an Italian seasoning blend for convenience.
- Lemon: Replace with orange or lime for a different citrus twist.
- Chicken or turkey stock: Sub with vegetable broth or water with a bouillon cube for similar results. The result will still contribute to a perfectly roasted turkey.
Detailed Steps
Bring the Turkey to Room Temperature: Let it sit out for an hour to ensure even cooking. Even 30 minutes can make a big difference for a perfectly roasted turkey.
Prepare the Herb Butter: Softened butter spreads better—don’t melt it. Add a pinch of smoked paprika for extra flavor.
Loosen the Skin: Use your fingers or a spoon to avoid tears. If it rips, press the skin back together—it’ll still roast beautifully.
Stuff the Cavity: Leave space for airflow. Out of herbs? Use an apple or celery for moisture and aroma to achieve a perfectly roasted turkey.
Start at High Heat: Pat the turkey dry for extra crispy skin. Monitor closely to prevent scorching at 450°F.
Reduce the Heat and Baste: Keep the oven closed to maintain heat. Baste with stock or melted butter for extra flavor.
Protect the Wings and Legs: Wrap foil around the tips if they brown too fast. Check for over-browning in the last hour to ensure a perfectly roasted turkey.
Check for Doneness: Insert the thermometer into the thickest thigh without hitting the bone for accuracy.
Rest the Turkey: Rest uncovered for 15–30 minutes to lock in juices. Don’t carve until ready to serve.
Expert Tips
Dry the Turkey Thoroughly: Before applying the butter, pat the turkey dry with paper towels to help the skin crisp up beautifully in the oven.
Use Flavored Stock for Basting: Swap plain stock with herb-infused or garlic stock for an extra boost of flavor in every basting.
Position the Turkey Breast-Side Up: This ensures the breast stays moist, and the skin crisps evenly. Avoid flipping during cooking to prevent losing precious juices, ensuring a perfectly roasted turkey.
Don’t Overcrowd the Pan: Keep the area around the turkey clear so air circulates evenly, ensuring uniform cooking.
Save the Drippings: The buttery, herb-infused drippings in the pan are perfect for gravy. Strain them and skim off excess fat for a rich, flavorful sauce for your perfectly roasted turkey.
Carve with a Sharp Knife: A sharp carving knife makes slicing clean and smooth. Dull knives can tear the meat, making it less appealing.
Reheat Leftovers with Broth: To keep turkey leftovers moist, add a splash of stock when reheating. Cover tightly to lock in steam.
FAQs
Yes, but reduce additional salt in the recipe to avoid over-salting.
Plan for 24 hours of thawing in the fridge for every 4-5 pounds of turkey.
Dried herbs work too—use about one-third the amount of fresh herbs called for in the recipe.
Pierce the thickest part of the thigh—if the juices run clear and the meat is no longer pink, it’s done. However, a meat thermometer is the most reliable method.
t’s possible, but it can affect cooking time and make it harder to achieve even doneness. Cook stuffing separately for best results.
Dry the turkey thoroughly before adding the butter and ensure the oven temperature is accurate. A few minutes under the broiler can help crisp up the skin at the end.
Serving Suggestions
Pair your perfectly roasted turkey with classic sides like buttery mashed potatoes, roasted vegetables, and a tangy cranberry sauce. Add fresh dinner rolls and a rich turkey gravy to complete the ultimate Thanksgiving feast!
Storage Suggestions
Store leftover roasted turkey in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat with a splash of broth to keep the meat moist and flavorful.
You’ll also enjoy:
- Cranberry Mule Mocktail
- Sweet Potato Apple Casserole
- Pan Drippings Gravy
- Leftover Turkey Chili
- Turkey Bone Broth
- Turkey Noodle Soup
Perfectly Roasted Turkey
Equipment
Ingredients
For the Turkey:
- 1 whole turkey (12–16 pounds), thawed and giblets removed
- 1 large onion quartered
- 1 garlic bulb halved crosswise
- 1 lemon halved
- 1 bunch fresh herbs (thyme, rosemary, sage, and parsley)
- 2 cups chicken or turkey stock
For Roasting Pan:
- large onion quartered
- 2 celery stulks chopped in half
- 2 carrots chopped in half
- 1 lemon chopped in half
For the Herb Butter Compound:
- 1 cup unsalted butter
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh sage finely chopped
- 4 cloves garlic minced
- zest of 1 lemon
- salt and pepper to taste
Instructions
Prepare the Turkey
- Remove the thawed turkey from the fridge and let it sit at room temperature for 1 hour before cooking.1 whole turkey
- Preheat your oven to 450°F (232°C).
- Pat the turkey dry with paper towels and gently loosen the skin over the breasts and thighs using your fingers. Be careful not to tear the skin.
Make the Herb Butter Compound
- In a bowl, mix softened butter, parsley, thyme, rosemary, sage, garlic, and lemon zest until well combined.1 cup unsalted butter, 2 tbsp fresh parsley, 1 tbsp fresh thyme, 1 tbsp fresh rosemary, 1 tbsp fresh sage, 4 cloves garlic, zest of 1 lemon
Season the Turkey with Herb Butter
- Spread half of the butter compound under the turkey skin, focusing on the breasts and thighs. Massage the butter gently to distribute it evenly.
- Rub the remaining butter all over the turkey’s skin for a beautifully golden, flavorful finish.
- Stuff the turkey cavity with onion quarters, garlic halves, lemon halves, and the bunch of fresh herbs.1 large onion, 1 garlic bulb, 1 lemon, 1 bunch fresh herbs
Set Up Your Roasting Pan
- if you do not have a rack create a makeshift rack by layering thick slices of onion, celery stalks, and carrots on the bottom of the roasting pan.large onion, 2 celery stulks, 2 carrots, 1 lemon
- Pour 2 cups of chicken or turkey stock into the pan to create steam, which keeps the turkey moist during roasting.2 cups chicken or turkey stock
Roast the Turkey
- Place the turkey breast-side up in the prepared roasting pan. Roast at 450°F (232°C) for 15 minutes to achieve a golden, crisp skin.
- Reduce the oven temperature to 350°F (177°C) and continue roasting for about 15 minutes per pound, basting the turkey with pan juices every 30 minutes to lock in moisture and flavor.
- During the last 30 minutes of roasting, cover the tips of the wings and legs with foil to prevent burning.
Check Temperature and Rest the Turkey
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone. The turkey is ready when the temperature reads 160–165°F (71–74°C).
- Remove the turkey from the oven and let it rest for 15–30 minutes before carving. Resting allows the juices to redistribute for tender, juicy meat.
Notes
- Room Temperature Is Key: Letting the turkey sit out for an hour ensures even cooking throughout.
- Steam Effect: The chicken stock in the roasting pan helps maintain a moist environment.
- Protect the Wings and Legs: Cover the wing tips and leg ends with foil during the last 30 minutes of roasting to prevent burning.
- Don’t Skip Basting: Regular basting every 30 minutes enhances the skin’s flavor and prevents dryness.
- Thermometer Accuracy: Insert the thermometer into the thickest part of the thigh, avoiding contact with the bone, for an accurate reading.
- Shorter Resting Time: Resting the turkey for 15–30 minutes is enough to redistribute juices without letting it cool too much.
- Cooking Time: Cooking time for the turkey is approximately 13-15 minutes per pound, depending on its weight, with an internal temperature of 160-165°F in the thigh indicating doneness.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
Excellent! Turkey was delicious and moist. Loved the skin!