Nothing feels more iconic on the holiday table than a Classic Thanksgiving Roasted Turkey. I still remember the first time I roasted one—the golden skin, the aroma of herbs, and the excitement of carving it at the table. While it may seem intimidating, preparing a turkey can be simple and rewarding with the right steps. Juicy meat, crisp skin, and traditional flavors come together in this centerpiece dish that makes Thanksgiving unforgettable.
Ingredients
1 whole turkey (12–14 lbs), thawed if frozen
1/2 cup unsalted butter, softened
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
Salt and pepper, to taste
1 onion, quartered
1 lemon, halved
2 carrots, chopped
2 celery stalks, chopped
2 cups chicken or turkey broth
Instructions
Preheat oven to 325°F (165°C). Pat turkey dry with paper towels. In a small bowl, mix butter, garlic, rosemary, thyme, sage, salt, and pepper. Gently loosen skin over the breast and rub half the mixture under the skin; spread the rest over the outside. Stuff cavity with onion, lemon, and some herbs. Place turkey on a roasting rack in a large pan and surround with carrots and celery. Pour broth into the pan. Roast turkey for about 15 minutes per pound, basting every 30–45 minutes. Cover loosely with foil if skin browns too quickly. Turkey is done when internal temperature reaches 165°F in the thickest part of the thigh. Rest 20–30 minutes before carving.
Substitutions
Use olive oil instead of butter for a lighter version. Swap fresh herbs with dried if needed (use half the amount). Add apples or oranges to the cavity for a sweeter aroma. For extra flavor, brine the turkey the day before.
Equipment
Roasting pan with rack
Meat thermometer
Sharp carving knife
Basting brush or spoon
Aluminum foil
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze turkey slices in airtight bags for up to 2 months.
Reheating: Warm gently in the oven with a splash of broth to keep meat juicy.
Top Tips
Dry the turkey well before seasoning to achieve crispy skin. Use a meat thermometer to avoid overcooking. Let the turkey rest before carving so juices redistribute. Save pan drippings for a rich homemade gravy.
FAQs
How big of a turkey do I need? Plan about 1–1.5 lbs per person.
Should I brine my turkey? Brining adds flavor and moisture but isn’t necessary for a juicy bird.
How do I keep the breast from drying out? Cover it with foil once golden or baste more often.
Can I stuff the turkey? It’s safer to bake stuffing separately, but you can add aromatics inside for flavor.