Servings: 8–12
Prep Time: 20 minutes (plus 12 hours for brining, if desired)
Cook Time: 3–3.5 hours
Ingredients
For the Turkey:
- 1 whole turkey (10–12 lbs), thawed if frozen
- 2 tbsp olive oil or softened butter
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 onion, quartered
- 1 lemon, quartered
- 1 head garlic, halved horizontally
- 3–4 sprigs fresh rosemary, thyme, and/or sage (or 2 tbsp dried herbs)
- 2 cups low-sodium chicken broth (for roasting pan)
For the Herb Butter (optional but fabulous):
- ½ cup unsalted butter, softened
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 clove garlic, minced
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Prep the Turkey:
- Remove the giblets and neck from inside the turkey (if included). Pat the turkey dry with paper towels.
- If you’re brining (which I highly recommend for juiciness), follow your brining recipe 12–24 hours ahead. If not, proceed with the next steps!
- Make the Herb Butter (Optional):
- In a small bowl, mix together the softened butter, chopped herbs, garlic, lemon zest, salt, and pepper. If you want your turkey to have that next-level butter bath, use your fingers to gently loosen the skin on the turkey breast and rub the butter underneath. Then, rub the rest all over the turkey’s exterior. It’s butter heaven!
- Season the Turkey:
- Rub the entire turkey (outside and inside) with olive oil or softened butter. Sprinkle generously with salt and pepper. Stuff the cavity with the onion, lemon, garlic, and herbs.
- Truss and Tuck:
- If you want to look fancy, use kitchen twine to truss the legs together and tuck the wing tips underneath the turkey. This helps it cook more evenly, but if you skip it, no biggie.
- Prepare the Roasting Pan:
- Pour the chicken broth into the bottom of a large roasting pan. This helps keep the turkey moist and prevents the pan from burning. If you like crispy skin (and who doesn’t?), make sure the turkey is elevated using a roasting rack.
- Roast the Turkey:
- Preheat your oven to 325°F (165°C). Place the turkey breast-side up on the rack.
- Roast for 13–15 minutes per pound (for a 10–12 lb turkey, about 3–3.5 hours). For the first 2 hours, you can tent the turkey with aluminum foil to prevent over-browning, then remove it for the last hour for that golden skin.
- Check for Doneness:
- Insert a meat thermometer into the thickest part of the thigh (not touching the bone). The internal temperature should reach 165°F (74°C). If you’re roasting a stuffed turkey, the stuffing should also reach 165°F (74°C).
- Rest the Turkey:
- Once the turkey is cooked, remove it from the oven and let it rest, uncovered, for 20–30 minutes before carving. This allows the juices to redistribute, making your turkey extra juicy.
- Carve and Serve:
- Carve your turkey and serve with gravy, cranberry sauce, mashed potatoes, and all the festive sides!
Do’s and Don’ts
DO:
- Let the turkey rest after roasting. Cutting it too soon results in dry turkey!
- Baste every 30 minutes if you want, but it’s not strictly necessary. The skin will crisp up just fine on its own.
- Use a meat thermometer for guaranteed juiciness and tenderness.
DON’T:
- Skip the brine! Even a short brine (4 hours) can make a huge difference in juiciness.
- Overcook your turkey—nothing ruins a meal like dry turkey. Use the thermometer!
- Forget to save the carcass for soup! You can make a fabulous turkey stock afterward.
Optional Add-Ins and Toppings:
- Stuffing: If you want to stuff your turkey, be sure the stuffing is cooked separately or reaches an internal temperature of 165°F.
- Gravy: Don’t forget to make turkey gravy from the pan drippings—serve it on the side for a little extra richness.
- Citrus Glaze: Mix orange or lemon juice with honey for a light glaze to brush on the turkey halfway through roasting.
This whole roasted turkey is the centerpiece of your holiday meal or any special occasion. With juicy meat, crispy skin, and delicious herb flavors, it’s bound to be a crowd-pleaser. 🦃🍽️
