Best Roast Turkey Recipe

Why You’ll Love This Recipe

I love this roast turkey because it doesn’t require any complicated brining or hard-to-find ingredients. The butter, garlic, and herbs melt right into the meat and skin, creating a rich, savory flavor and a golden finish. It’s incredibly forgiving, and with a few basting sessions and a meat thermometer, I always end up with a bird that’s moist, tender, and worthy of a holiday table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 whole turkey (10–14 lbs)

• 1/2 cup unsalted butter, softened

• 4 garlic cloves, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme, chopped

• 1 tablespoon fresh sage, chopped

• 1 lemon, halved

• 1 onion, quartered

• Salt and pepper to taste

• 1 cup chicken broth

Directions

I start by preheating the oven to 325°F. Then I pat the turkey dry with paper towels—this helps the skin crisp up nicely. I remove the giblets and neck from the cavity.

Next, I mix the softened butter with the minced garlic and chopped herbs. I gently loosen the skin over the turkey breast and rub half of the butter mixture underneath, spreading the rest all over the outside of the bird.

I season the turkey generously with salt and pepper. Then I stuff the cavity with the lemon halves, onion quarters, and any leftover herb sprigs.

I truss the legs with kitchen twine and tuck the wings underneath the bird to keep everything compact and ensure even roasting.

Then I place the turkey breast-side up on a roasting rack in a large pan. I pour the chicken broth into the bottom of the pan to help keep the bird moist and build flavor in the drippings.

The turkey roasts for about 3 hours, and I baste it every 30 minutes with the pan juices. After the first hour, I loosely tent it with foil to prevent the skin from over-browning.

Once the thickest part of the thigh reaches 165°F on a meat thermometer, I remove the turkey from the oven. I let it rest for 20–30 minutes before carving. This step allows the juices to settle and ensures every slice is tender and flavorful.

Servings and timing

• Servings: 10

• Prep time: 20 minutes

• Cook time: 3 hours

• Total time: 3 hours 20 minutes

• Calories: Approximately 320 per 6 oz slice

Variations

Sometimes I like to add orange slices or apple wedges inside the cavity for a fruity twist. If I’m going for a slightly smoky flavor, I’ll sprinkle some smoked paprika into the butter mix. For a dairy-free version, I simply swap out the butter for olive oil—it still results in a crisp, flavorful turkey.

Storage/Reheating

Once the turkey cools, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place slices in a baking dish with a splash of broth, cover with foil, and warm them at 300°F for about 20 minutes. It keeps the meat moist and tender. I also love using leftovers for sandwiches, soups, and turkey pot pie.

FAQs

How do I make sure the turkey isn’t dry?

I keep the turkey moist by basting it every 30 minutes and not skipping the resting period after roasting. Using a meat thermometer is key—I remove the turkey from the oven as soon as the thigh hits 165°F.

Can I use dried herbs instead of fresh?

Yes, I can. I use about one-third the amount of dried herbs if I don’t have fresh on hand. The flavor is still delicious, just slightly more concentrated.

Do I need to brine the turkey?

Not for this recipe. The herb butter and basting give it plenty of flavor and moisture without the extra step of brining.

What can I do with the drippings?

I always save the pan drippings to make a simple homemade gravy. I just skim off the fat, whisk in some flour, and simmer until it thickens to my liking.

Can I prepare the turkey the day before?

Absolutely. I often prep the herb butter and rub it under and over the skin the night before. I refrigerate the turkey uncovered to help dry out the skin for extra crispiness the next day.

Conclusion

This Best Roast Turkey recipe is everything I need for a holiday or special meal—juicy, flavorful, and golden brown. It’s easy to follow and always delivers crowd-pleasing results. With just a few fresh ingredients and a little care, I can create a stunning main dish that’s the star of the table.