This Best Roast Turkey recipe is everything a holiday centerpiece should be—tender, juicy, golden-brown, and packed with flavor. With crispy skin, perfectly seasoned meat, and a mouthwatering aroma that fills the kitchen, this turkey will make your guests swoon.
Whether it’s your first Thanksgiving roast or your annual tradition, this foolproof method ensures your bird turns out flavorful and moist—not dry or bland. The secret? A simple overnight brine, buttery herb rub, and roasting technique that locks in juices while achieving a crispy, golden exterior.
Ingredients Overview
A perfect roast turkey doesn’t need to be complicated. These key ingredients make all the difference:
Turkey
Choose a fresh or thawed whole turkey that’s about 12–14 pounds for average gatherings. A larger bird (16+ lbs) may require adjusted cooking times.
-
Fresh turkey delivers the best flavor and texture.
-
If using frozen turkey, thaw it safely in the refrigerator for 24 hours per 4–5 pounds of turkey.
Brine (Optional but Recommended)
A brine keeps the meat juicy and seasoned all the way through. You can make a simple wet brine or dry brine.
Wet Brine Ingredients:
-
1 cup kosher salt
-
½ cup brown sugar
-
1 gallon water
-
1 tablespoon black peppercorns
-
3 bay leaves
-
Fresh herbs: rosemary, thyme, sage
-
Orange and lemon slices (optional)
Dry Brine (Simpler Option):
-
3 tablespoons kosher salt
-
2 tablespoons brown sugar
-
1 teaspoon black pepper
-
1 teaspoon garlic powder
Brine overnight for 12–24 hours for best flavor.
Herb Butter
The magic of a flavorful roast turkey comes from herb-infused butter that’s rubbed both under and over the skin.
Herb Butter Ingredients:
-
1 cup unsalted butter, softened
-
2 tablespoons olive oil
-
2 tablespoons fresh rosemary, chopped
-
2 tablespoons fresh thyme, chopped
-
2 tablespoons parsley, chopped
-
4 cloves garlic, minced
-
Zest of 1 lemon
-
1 teaspoon salt
-
½ teaspoon black pepper
Aromatic Stuffing
Filling the cavity with aromatics infuses the turkey with extra flavor. Skip the bread stuffing inside (it can make the bird soggy). Instead, use:
-
1 onion, quartered
-
1 lemon, halved
-
1 apple, quartered
-
4 sprigs fresh rosemary
-
4 sprigs thyme
-
4 cloves garlic
Step-by-Step Instructions
1. Brine the Turkey (12–24 hours ahead)
If using a wet brine, combine all brine ingredients in a large stockpot and simmer until the salt dissolves. Cool completely, then submerge the turkey in the brine. Refrigerate overnight.
If dry brining, pat the turkey dry and rub the salt mixture all over. Refrigerate uncovered for up to 24 hours.
Before roasting, rinse (for wet brine only) and pat the turkey completely dry with paper towels.
2. Preheat and Prepare
-
Preheat oven to 325°F (165°C).
-
Place a rack in a large roasting pan.
-
Let the turkey sit at room temperature for 30–45 minutes before roasting (this helps it cook evenly).
3. Apply the Herb Butter
-
Carefully loosen the skin over the turkey breast and thighs by sliding your fingers underneath.
-
Rub half of the herb butter under the skin, directly on the meat.
-
Rub the remaining butter over the entire turkey, coating all sides.
-
Season the outside lightly with salt and pepper.
4. Stuff the Turkey (Aromatics Only)
Place the aromatics (onion, lemon, apple, herbs, garlic) inside the cavity. Don’t pack too tightly—air should circulate inside for even cooking.
5. Truss and Arrange
-
Tuck the wing tips under the turkey to prevent burning.
-
Tie the legs loosely together with kitchen twine.
-
Pour 2 cups of chicken broth or water into the bottom of the roasting pan to keep the oven moist.
6. Roast the Turkey
-
Place the turkey breast side up on the rack.
-
Roast at 325°F for about 15 minutes per pound, basting every 45 minutes with the pan juices.
Roasting Times (Approximate):
-
10–12 lbs → 2¾ to 3 hours
-
12–14 lbs → 3 to 3¾ hours
-
14–16 lbs → 3¾ to 4¼ hours
Halfway through, tent loosely with foil if the skin starts to brown too quickly.
7. Check for Doneness
Use a meat thermometer inserted into the thickest part of the thigh (not touching bone).
-
The internal temperature should reach 165°F (74°C).
-
The breast should register around 160°F (71°C)—it will continue to rise as it rests.
8. Rest and Carve
-
Remove from the oven and transfer to a cutting board.
-
Tent loosely with foil and let rest for 25–30 minutes before carving.
Resting ensures the juices redistribute, keeping the turkey tender.
Carve and serve with your favorite sides and gravy.
Tips, Variations, and Substitutions
Tips
-
Crispy Skin Trick: For extra-crispy skin, dry the turkey overnight uncovered in the fridge before roasting.
-
Don’t Overbaste: Too much basting cools the oven and can slow cooking—once every 45 minutes is plenty.
-
Flavorful Drippings: Add carrots, celery, and onions to the roasting pan for flavorful gravy drippings.
Variations
-
Garlic Butter Turkey: Add roasted garlic cloves to the herb butter for a deeper, sweeter flavor.
-
Spicy Cajun Turkey: Mix paprika, cayenne, and Cajun seasoning into the butter for a Southern twist.
-
Citrus Herb Turkey: Replace lemon zest with orange zest and add a bit of honey to the butter for a bright, sweet note.
Substitutions
-
Butter Alternative: Use ghee or olive oil for a dairy-free option.
-
Herbs: Substitute dried herbs for fresh (use one-third the amount).
Serving Ideas & Occasions
The Best Roast Turkey is a showstopping centerpiece for:
-
Thanksgiving Dinner
-
Christmas Celebrations
-
Easter Feasts
-
Family Gatherings
Serve it with classic sides like:
-
Garlic Mashed Potatoes
-
Parmesan Scalloped Potatoes
-
Green Bean Casserole
-
Cranberry Sauce
-
Stuffing or Dressing
-
Turkey Gravy
Leftovers are perfect for:
-
Turkey sandwiches with cranberry mayo
-
Turkey soup or bone broth
-
Turkey salad wraps
Nutritional & Health Notes
This roast turkey is rich in lean protein, vitamins B6 and B12, and minerals like zinc and selenium, which support muscle health and immunity.
-
To reduce fat, remove the skin before eating.
-
For lower sodium, skip the brine and season lightly with salt-free herbs and spices.
A serving of 6 ounces of roasted turkey (without skin) provides approximately:
-
Calories: 220
-
Protein: 45g
-
Fat: 6g
-
Carbs: 0g
Frequently Asked Questions
1. How do I keep my turkey moist?
Brining and rubbing butter under the skin are the keys to a juicy turkey. Also, don’t overcook it—remove from the oven once the thigh hits 165°F and rest before carving.
2. Should I roast my turkey covered or uncovered?
Start uncovered to brown the skin. If it browns too quickly, tent loosely with foil halfway through cooking.
3. Can I stuff my turkey with traditional stuffing?
It’s not recommended, as it slows down cooking and can create food safety risks. Bake your stuffing separately for the best texture and safety.
4. How can I add more flavor to the gravy?
Use the drippings from the roasting pan and whisk in a little white wine, herbs, or roasted garlic while making the gravy.
5. Can I roast a turkey breast instead of a whole turkey?
Yes! A 6–8 lb turkey breast cooks in about 2–2½ hours at 325°F. It’s perfect for smaller gatherings.
