Description

This easy, step-by-step roast turkey recipe guarantees juicy, flavorful meat and golden, crispy skin every time. Perfect for Thanksgiving or any special gathering, it’s foolproof for beginners and a showstopping centerpiece for your holiday table.

Ingredients

Scale

1 whole turkey (12–14 lbs), fresh or fully thawed
1/4 cup kosher salt
2 tablespoons freshly cracked black pepper
1 cup unsalted butter, softened
2 tablespoons olive oil
1/2 cup mixed fresh herbs (rosemary, thyme, sage, parsley), chopped (or 1/4 cup dried herbs)
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 lemon or orange, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cups chicken or turkey broth
Optional: apple slices, extra herb sprigs, splash of white wine

Instructions

Remove giblets and neck from the turkey cavity. Pat turkey dry with paper towels.
Sprinkle kosher salt and black pepper evenly over the whole bird, including inside the cavity. Place turkey on a rack over a rimmed baking sheet and refrigerate, uncovered, for 12-24 hours (or at least 4 hours if short on time).
Remove turkey from fridge and let it sit at room temperature for 30-60 minutes before roasting.
In a small bowl, mash together softened butter, olive oil, chopped fresh herbs, and citrus zest.
Pat turkey dry again. Gently loosen the skin over the breast and rub half the herb butter under the skin and the rest all over the outside.
Stuff the cavity with half the onion, garlic, citrus, and any extra herbs or apple slices.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Scatter remaining onion, carrots, and celery in the bottom of a large roasting pan. Place the turkey breast-side up on a rack (or on top of the veggies). Pour broth into the pan.
Preheat oven to 325°F (165°C). Roast the turkey, basting every 40 minutes with pan juices. Tent loosely with foil if skin browns too quickly. Roast for 2.5-3.5 hours (about 13-15 minutes per pound).
Begin checking for doneness after 2 hours. Insert a meat thermometer into the thickest part of the thigh (not touching bone); it should read 165°F. The breast should be at least 160°F.
Transfer turkey to a cutting board, tent loosely with foil, and let rest for 30-45 minutes.
Remove stuffing from the cavity. Carve with a sharp knife and serve.

Notes

For best results, dry brine the turkey 12-24 hours ahead. Let the turkey come to room temperature before roasting for even cooking. Use a meat thermometer for perfect doneness. Tent with foil if browning too quickly, and rest the turkey before carving to keep it juicy. For dairy-free, use vegan butter or all olive oil. This recipe is naturally gluten-free.

Prep Time: 30 minutes (plus 12-24 hours dry brine, mostly hands-off)
Cook Time: 2.5-3.5 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 6 ounces (170g) cooked turkey, skinless
Calories: 240
Sodium: 600
Fat: 6
Saturated Fat: 2
Protein: 44

Keywords: roast turkey, Thanksgiving turkey, juicy turkey, holiday main course, easy turkey recipe, step-by-step turkey, gluten-free turkey, dairy-free turkey, best turkey recipe