Description
This Easy Roast Turkey recipe guides you through preparing a perfectly roasted turkey with fragrant herb butter and a crispy, golden skin. Ideal for holiday gatherings or special occasions, this method ensures juicy, tender meat infused with fresh sage, thyme, rosemary, and garlic flavors without the need for basting.
Ingredients
Scale
Turkey and Seasoning
- 1 (14-16 pound) whole turkey
- Salt & pepper (to taste)
Herb Butter
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
Cavity Stuffing
- 1 lemon, halved
- A few sprigs each of fresh sage, thyme, and rosemary
- 1 head garlic, broken into cloves and peeled
Instructions
- Bring Turkey to Room Temperature: Take the turkey out of the fridge and let it warm up for an hour prior to roasting. Set it on a baking sheet to catch any drips when unpacking. Also, remove the butter from the fridge to soften.
- Prepare Herb Butter: Combine softened butter, chopped sage, thyme, rosemary, minced garlic, salt, and pepper in a bowl. Mash together thoroughly with a fork until well blended.
- Preheat Oven: Set your oven to 450°F and position a rack in the bottom third of the oven. Remove other racks to create sufficient space.
- Prepare Turkey: Remove the turkey from packaging, take out giblets and neck from the cavity, and drain excess liquid especially if thawed near the sink. Return the turkey to the baking sheet.
- Season and Stuff: Pat the turkey dry with paper towels. Season the exterior and interior cavity generously with salt and pepper (about a teaspoon inside). Stuff the cavity with lemon halves, fresh herb sprigs, and garlic cloves. Rub the turkey all over with the prepared herb butter, avoiding the very bottom. Tuck the wings under and tie legs with kitchen twine for neatness.
- Place Turkey in Roasting Pan: Set the turkey breast side up on the rack inside the roasting pan.
- Start Roasting: Put the roasting pan in the oven and immediately reduce temperature to 350°F.
- Roast Until Done: Roast the turkey for about 3 hours (for a 14-pound bird), checking for doneness starting 30 minutes early. The internal temperature should reach 165°F in the thickest part of the thigh. When the skin browns early, cover loosely with foil to prevent breast meat from burning. Follow the timing guide of approximately 13 minutes per pound at 350°F and adjust for your turkey’s size.
- Rest and Serve: Once cooked, carefully tilt the rack to drain juices into the pan for possible gravy. Transfer the turkey to a cutting board or plate and let rest for 20 minutes to allow juices to redistribute, ensuring moist meat. Use drippings to make gravy while resting.
Notes
- Letting the turkey come to room temperature before roasting helps it cook more evenly.
- Covering the turkey with foil after skin browns prevents breast meat overcooking and drying out.
- Tying the legs and tucking wings improves presentation and helps the turkey cook evenly.
- Using a meat thermometer is essential to avoid over or undercooking.
- Resting the turkey is critical for juicy meat; do not skip this step.
