If you’ve ever dreamed of serving a perfectly golden, juicy bird without fussing over complicated steps, this Easy Roast Turkey Recipe is exactly what you need. It’s my go-to for every holiday or special occasion where a hearty, flavorful centerpiece is called for. The buttery herb rub, the aromatic lemon and garlic stuffing, and the slow roasting all come together in a way that guarantees tender meat and crispy skin every single time. Trust me, this recipe will make your turkey the star of the table and leave everyone asking for seconds.
Ingredients You’ll Need
These ingredients are wonderfully simple yet pack a punch when it comes to building those rich, comforting flavors you want in a roast turkey. Each one plays a role—from seasoning the bird beautifully to moistening it as it roasts.
- 1 whole turkey (12–14 pounds, thawed if frozen): The perfect size to feed a crowd, ensuring tender juicy white and dark meat.
- 1/2 cup unsalted butter (softened): Butter is the secret for rich flavor and crisp skin when rubbed under and over the skin.
- 1 tablespoon salt: Essential for seasoning the meat throughout and bringing out its natural flavors.
- 1 teaspoon black pepper: Adds just the right touch of warmth and spice.
- 2 teaspoons garlic powder: Deep savory notes that blend beautifully with fresh herbs.
- 2 teaspoons onion powder: Balances the garlic and adds subtle sweetness.
- 1 teaspoon paprika: Gives a lovely color and a mild smoky undertone.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried): Earthy and bright, thyme is a classic poultry herb.
- 1 tablespoon fresh rosemary (chopped, or 1 teaspoon dried): Adds piney, aromatic fragrance that complements the turkey.
- 1 tablespoon fresh sage (chopped, or 1 teaspoon dried): Savory and slightly peppery, sage is essential for that traditional roast turkey flavor.
- 1 onion (quartered): Stuffed inside the cavity to infuse the bird with sweetness and moisture.
- 1 lemon (halved): Gives bright citrus notes that cut through the richness.
- 1 head garlic (halved horizontally): Roasts gently inside the cavity, mellowing and adding depth.
- 2 cups low-sodium chicken broth: Keeps the roasting pan moist and contributes to flavorful drippings perfect for basting or gravy.
How to Make Easy Roast Turkey Recipe
Step 1: Prepare Your Turkey
Start by preheating your oven to 325°F (165°C). Remove the neck and giblets from the turkey cavity—don’t toss them if you want to use them for homemade stock later. Pat the turkey completely dry with paper towels; this is key to getting crisp skin. Dryness means better browning, and who doesn’t want a beautiful golden skin to impress?
Step 2: Make the Herb Butter Rub
In a small bowl, mix softened butter with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. This blend of herbs and spices creates that cozy, classic flavor everyone loves. Rub this mixture all over the turkey’s skin and, if you’re up for it, gently loosen the skin on the breasts to get the butter under there. This step ensures juicy white meat and extra herbiness close to the surface.
Step 3: Stuff the Turkey
Pop the quartered onion, halved lemon, and halved head of garlic right into the cavity. This aromatic stuffing will infuse the turkey from the inside out with subtle hints of citrus and savory garlicky goodness. The turkey essentially steams itself from the inside during roasting, locking in moisture and flavor.
Step 4: Set Up for Roasting
Place your turkey breast side up on a rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan — this prevents drippings from burning and keeps the oven environment moist. Tent the turkey loosely with foil to keep it from browning too quickly during the long roast time.
Step 5: Roast Low and Slow
Roast your turkey for about 15 minutes per pound. For a 12 to 14-pound bird, this means around 3 to 3.5 hours in the oven. The foil goes off for the last 45 minutes, letting the skin get that perfect golden, crisp finish. Don’t forget to baste occasionally with the pan drippings — it’s like giving the turkey a little love that keeps the skin shiny and flavorful.
Step 6: Rest and Carve
Once the thermometer hits 165°F (74°C) in the thickest part of the thigh, your turkey is ready. Let it rest for at least 20-30 minutes before carving. This rest period allows juices to redistribute, resulting in moist, tender slices every time.
How to Serve Easy Roast Turkey Recipe
Garnishes
A simple drizzle of the pan drippings over the sliced turkey can elevate its flavor instantly. Fresh herb sprigs like rosemary or thyme laid around the platter add a beautiful touch and a breath of freshness. You can also sprinkle some pomegranate seeds for color and a burst of tartness that pairs surprisingly well.
Side Dishes
This turkey pairs beautifully with classic sides such as creamy mashed potatoes, roasted root vegetables, and buttery green beans. Cranberry sauce brings a tangy contrast, while a savory stuffing complements the herbaceous notes of the bird perfectly. The key is balancing the rich, tender turkey with bright and hearty accompaniments.
Creative Ways to Present
For a festive twist, carve the turkey into thick, rustic slices and serve on a wooden cutting board topped with fresh herbs and lemon wedges. Alternatively, arrange slices on a large platter surrounded by roasted vegetables and toss a seasonal salad on the side for a colorful, inviting presentation everyone will love. Adding a homemade gravy boat invites guests to pour their own sauce, making it feel special and interactive.
Make Ahead and Storage
Storing Leftovers
Leftover turkey from this recipe stays juicy and flavorful when stored properly in airtight containers in the refrigerator. Use the leftovers within 3 to 4 days for best taste and safety—perfect for next-day sandwiches or quick salads.
Freezing
If you want to keep turkey longer, freeze your carved meat in airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn. Frozen turkey maintains good quality for up to 3 months and thawing it overnight in the fridge before reheating preserves moisture.
Reheating
To avoid drying out your leftover turkey, reheat gently in the oven covered with foil at 300°F until warmed through, or use a covered skillet on low heat with a splash of broth. Microwave reheating can work but do it in short bursts to keep the meat tender.
FAQs
Can I use frozen turkey for this Easy Roast Turkey Recipe?
Yes! Just make sure your turkey is fully thawed before roasting. A frozen or partially frozen bird will cook unevenly and take longer, so plan ahead to thaw it in the refrigerator for several days based on its weight.
How do I get crispy skin on my roast turkey?
Drying the turkey skin well before roasting is essential. For even crispier skin, refrigerate the uncovered turkey overnight to let the skin dry out. Applying the butter herb rub under and over the skin also promotes crispiness during roasting.
What’s the best way to check if the turkey is done?
The most reliable method is using a meat thermometer inserted into the thickest part of the thigh without touching bone. When it reads 165°F (74°C), your turkey is perfectly cooked and safe to eat.
Can I prepare this Easy Roast Turkey Recipe ahead of time?
You can definitely prepare the herb butter rub a day ahead and keep it refrigerated. Also, seasoning and stuffing the bird the morning of your roast can save time without sacrificing flavor or moisture.
How can I make sure the white meat stays moist?
Rubbing butter under the breast skin and roasting at a moderate temperature with occasional basting holds moisture. Resting the turkey well after roasting also helps juices redistribute, keeping white meat juicy and tender.
Final Thoughts
This Easy Roast Turkey Recipe is a true crowd-pleaser that you’ll want to make again and again. It combines simplicity with classic, comforting flavors that feel like a warm hug on a plate. If you want a fuss-free way to impress friends and family with a juicy, savory centerpiece, this recipe is your new best friend in the kitchen. Ready to give it a go? I promise your holiday table will never be the same.
Print
Easy Roast Turkey Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10–12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This easy roast turkey recipe delivers a juicy, flavorful bird perfect for Thanksgiving or any holiday feast. Seasoned with a blend of herbs and spices, butter, and aromatics, then slow-roasted to golden perfection, it promises tender meat and crispy skin every time.
Ingredients
Turkey and Seasoning
- 1 whole turkey (12–14 pounds, thawed if frozen)
- 1/2 cup unsalted butter (softened)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
Aromatics
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head garlic (halved horizontally)
Other
- 2 cups low-sodium chicken broth
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to ensure even roasting temperature for the turkey.
- Prepare Turkey: Remove the neck and giblets from the turkey cavity, then pat the turkey dry thoroughly with paper towels to help the skin crisp up.
- Make Seasoned Butter: In a small bowl, combine the softened butter with salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage until well blended.
- Apply Butter: Rub the seasoned butter all over the outside of the turkey and carefully under the skin of the breasts to infuse deeper flavor and moisture.
- Stuff Turkey Cavity: Place the quartered onion, halved lemon, and halved garlic head inside the turkey cavity as aromatics to enhance flavor during roasting.
- Prepare for Roasting: Place the turkey breast-side up on a rack inside a large roasting pan. Pour the low-sodium chicken broth into the bottom of the pan to keep the environment moist and prevent drippings from burning.
- Roast Covered: Tent the turkey loosely with foil to avoid over-browning and roast for about 15 minutes per pound, approximately 3 to 3.5 hours for a 12–14 pound bird.
- Remove Foil: During the last 45 minutes of roasting, remove the foil to allow the skin to turn golden brown and crispy.
- Baste Regularly: Occasionally baste the turkey with pan drippings to maintain moisture and enhance color and flavor.
- Check Temperature: Verify doneness by inserting a thermometer into the thickest part of the thigh; it should read 165°F (74°C).
- Rest Turkey: Once cooked, remove the turkey from the oven and let it rest for 20–30 minutes before carving to allow juices to redistribute and meat to become tender.
Notes
- For crispier skin, refrigerate the uncovered turkey overnight to dry out the skin before roasting.
- Adding chopped carrots and celery to the roasting pan enhances the flavor of drippings and makes a better gravy base.
- Leftover turkey is perfect for sandwiches, soups, or salads.
