A beautifully roasted turkey with golden, crispy skin and tender, flavorful meat—a show-stopping centerpiece for any holiday feast. This recipe creates the perfect roast with herbs and spices, resulting in juicy meat and a flavorful, golden exterior that will make your holiday meal memorable.
Why You’ll Love This Recipe
I absolutely love making roasted turkey because it’s the ultimate comfort food, especially during the holidays. The seasoning blend of garlic, rosemary, thyme, and parsley infuses the turkey with amazing flavors, while the butter ensures the skin turns beautifully crisp and golden. Roasting the turkey on a bed of carrots and celery adds depth to the pan drippings, making it ideal for basting throughout the cooking process. It’s the perfect dish to serve at a big family gathering, with everyone savoring the tender meat and delicious aroma.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12-14 lb whole turkey, thawed
1/2 cup unsalted butter, softened
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tsp paprika
1 tbsp salt
1 tsp black pepper
2 lemons, quartered
2 carrots, peeled and halved
1 onion, quartered
2 celery stalks, halved
2 cups chicken or turkey broth (for basting)
Directions
Prepare the Turkey: Preheat the oven to 325°F (165°C). Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
Season the Turkey: In a small bowl, mix the softened butter, garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Gently loosen the skin over the turkey breast and rub the seasoned butter under the skin, as well as over the surface of the turkey.
Stuff the Cavity: Fill the turkey cavity with lemon quarters, onion quarters, and any extra herb sprigs for added flavor.
Prepare the Roasting Pan: Place the carrots and celery in the bottom of a roasting pan to act as a roasting rack. Place the turkey on top of the vegetables.
Roast the Turkey: Pour the chicken broth into the bottom of the roasting pan. Roast the turkey in the preheated oven, basting with pan juices every 30-45 minutes. Then Roast for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the breast reaches 165°F (74°C) and the thighs reach 170°F (77°C).
Rest and Carve: Remove the turkey from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute. Serve warm with your favorite sides.
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 3-3.5 hours
Total Time: 4-4.5 hours
Servings: 10-12 servings
Calories: 320 kcal per serving
Storage/Reheating
To store leftover turkey, I recommend wrapping it tightly in plastic wrap or aluminum foil and refrigerating it for up to 3-4 days. For longer storage, turkey can be frozen for up to 3 months. When reheating, I usually slice the turkey and place it in a baking dish, adding a little bit of broth or gravy to keep the meat moist. Cover with foil and reheat in a 350°F (175°C) oven for about 20-25 minutes until warmed through.
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FAQs
How can I ensure the turkey stays moist?
To keep the turkey moist, I recommend basting it every 30-45 minutes with the pan juices. Also, letting the turkey rest after roasting helps the juices redistribute, preventing dryness.
Can I stuff the turkey with something other than lemons and onions?
Absolutely! You can stuff your turkey with a variety of ingredients like apples, garlic, or different herbs. Just make sure to use ingredients that complement the flavors of the turkey.
Can I use a different type of fat instead of butter?
Yes, you can use olive oil or another fat of your choice, though butter provides a richer flavor and helps achieve that golden crispy skin.
What should I do if the turkey’s skin starts to get too dark?
If the skin starts to get too dark before the turkey is fully cooked, you can cover it loosely with aluminum foil to prevent further browning while the turkey continues to roast.
Can I roast a smaller or larger turkey using the same recipe?
This recipe can be adapted for smaller or larger turkeys. The general rule of thumb is to roast the turkey for 13 minutes per pound at 325°F (165°C). Be sure to check the internal temperature for doneness.
Conclusion
This roasted turkey recipe is the perfect way to bring a festive, flavorful centerpiece to your holiday table. With crispy skin, tender meat, and a medley of fresh herbs, this turkey will not only taste amazing but will also impress your guests. Whether it’s for Thanksgiving, Christmas, or any special occasion, this turkey will be a showstopper that everyone will love!
📖 Recipe:
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Roasted Turkey
- Total Time: 4-4.5 hours
- Yield: 10-12 servings
- Diet: Gluten Free
Description
A roasted turkey with golden, crispy skin and juicy meat is the perfect centerpiece for any holiday feast. This easy recipe combines fresh herbs like rosemary, thyme, and garlic, with butter to create a flavorful and tender turkey. Ideal for Thanksgiving, Christmas, or any special occasion, this roast turkey is sure to impress your guests!
Ingredients
12–14 lb whole turkey, thawed
1/2 cup unsalted butter, softened
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
2 tsp paprika
1 tbsp salt
1 tsp black pepper
2 lemons, quartered
1 onion, quartered
2 carrots, peeled and halved
2 celery stalks, halved
2 cups chicken or turkey broth (for basting)
Instructions
- Prepare the Turkey:
Preheat the oven to 325°F (165°C). Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels. - Season the Turkey:
In a small bowl, mix softened butter, garlic, rosemary, thyme, parsley, paprika, salt, and pepper. Gently loosen the skin over the turkey breast and rub the seasoned butter under the skin, as well as over the surface of the turkey. - Stuff the Cavity:
Stuff the turkey cavity with lemon quarters, onion quarters, and any extra herb sprigs for added flavor. - Prepare the Roasting Pan:
Place the carrots and celery in the bottom of the roasting pan to act as a roasting rack. Place the turkey on top of the vegetables. - Roast the Turkey:
Pour the chicken broth into the bottom of the roasting pan. Roast the turkey in the preheated oven, basting with pan juices every 30-45 minutes. Roast for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the breast reaches 165°F (74°C) and the thighs reach 170°F (77°C). - Rest and Carve:
Remove the turkey from the oven and tent loosely with foil. Let it rest for 20-30 minutes before carving to allow the juices to redistribute. Serve warm with your favorite sides.
Notes
If the turkey skin starts to brown too much, cover it with foil to prevent over-browning.
You can replace the butter with olive oil or another fat, though butter gives the crispiest skin and richest flavor.
Customize the stuffing ingredients with fruits like apples or additional herbs for a personal twist.
- Prep Time: 30 minutes
- Cook Time: 3-3.5 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 10-12 servings
- Calories: 320 kcal per serving
