My family looks forward to the roasted turkey at Thanksgiving because I make the juiciest, tenderest turkey you've ever had! Some people will not even consider cooking a turkey because they think it's a hassle and the results can be inconsistent. Let me tell you, it doesn't have to be that way.
I know roasting a whole turkey can feel a little intimidating, but it doesn’t have to be stressful! This simple recipe gives you a golden-brown, juicy, and tender turkey every single time—no overnight brining or constant basting required. Just tuck rich butter and savory herbs right under the skin and on the surface to lock in maximum moisture and flavor. Prep the bird, pop it in the oven, and spend the rest of your time enjoying the holiday with family!
How To Roast A Turkey
This roasted turkey recipe delivers crispy, brown skin and juicy meat.
Ingredients
1 whole turkey (12–14 lb / 5.5–6.5 kg), fully thawed
2 tablespoon salt
1 tablespoon black pepper
2 tablespoon poultry seasoning
2 teaspoon garlic powder
1 teaspoon paprika
1 ¾ cups unsalted butter, very soft
1 onion, quartered
1 lemon, halved
1 head garlic, halved
Your favorite herbs (optional): rosemary, thyme, sage
Instructions
- Remove turkey from the refrigerator 1 hour before roasting to bring to room temperature.
- Preheat oven to 170°C (325°F).
- Pat the turkey very dry with paper towels. Remove giblets if included. (set aside for giblet gravy, maybe)
- In a bowl, mix the softened butter, salt, black pepper, poultry seasoning, garlic powder, and paprika.
- Gently loosen the skin over the breast using your hands. Rub half of the butter mixture under the skin, spreading evenly.
- Rub the remaining butter mixture all over the outside of the turkey.
- Loosely stuff the cavity with onion, lemon, garlic, and fresh herbs if using.
- Tie legs together with kitchen twine and tuck wings underneath the body (if not done already).
- Place the turkey breast, breast-side up, on a rack in a roasting pan.
- Roast uncovered at 170°C (325°F) for approximately 15 minutes per pound (about 3–3½ hours for a 12–14 lb turkey).
- Turkey is done when the thickest part of the breast reaches 74°C (165°F) and thighs reach 77°C (170°F).
- Remove from the oven and rest for 30 minutes before carving.
Storage
Refrigerate leftovers in an airtight container or Ziploc freezer bag for up to 5 days. Freeze sliced turkey for up to 2 months.
FAQS
How long does it take to thaw a turkey?
Allow 24 hours in the refrigerator per 4–5 pounds.
Should I cover the turkey while roasting?
Roast the turkey uncovered. If it is browning too quickly, make a tent over it using Aluminum Foil
Do I need to baste?
This isn't necessary if you spread the butter mixture under and over the skin.
Can I prep the Turkey ahead Of Time?
Yes. Season and butter the turkey up to 24 hours ahead and refrigerate. Cover with foil.
How To Thaw A Turkey
A common issue people have this time of year is how to defrost the turkey so they can cook it. Do you run it under cold tap water? Do you soak it in the bathtub? What's the best method, and how do you do it safely? Find the answers here How To Defrost Or Thaw A Frozen Turkey
A Turkey Guide for Beginners
Do you know how to select a turkey at the grocery store? From selecting the turkey to thawing it and choosing the right pan, find it all here. How To Select And Cook A Turkey - Beginners Guide
More Turkey Recipes for You
How to Make Turkey Gravy From Pan Drippings
Roasted Turkey Dinner Ideas
Whether you're serving the turkey for Thanksgiving, Christmas, or Sunday family dinner, this easy roasted turkey is guaranteed to make everyone happy. Serve it with your favorite comfort food sides like mashed potatoes and turkey gravy, cornbread dressing, and cranberry sauce. Try this simple method, and let me know how yours turns out in the comments below!
Whole Roast Turkey
Author: Recipe Idea Shop
Ingredients
- 1 whole turkey 12–14 lb / thawed
- 2 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoon poultry seasoning
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ¾ sticks butter unslated
- 1 onion quartered
- 1 lemon halved
- 1 garlic head halved
- Fresh herbs optional: rosemary, thyme, sage
Instructions
- Remove turkey from the refrigerator 1 hour before roasting to bring to room temperature.
- Preheat oven to 170°C (325°F).
- Pat turkey very dry with paper towels. Remove giblets if included.
- In a bowl, mix softened butter with salt, black pepper, poultry seasoning, garlic powder, and paprika.
- Gently loosen the skin over the breast using your hands. Rub half of the butter mixture under the skin, spreading evenly.
- Rub the remaining butter mixture all over the outside of the turkey.
- Loosely stuff the cavity with onion, lemon, garlic, and fresh herbs if using.
- Tie legs together with kitchen twine and tuck wings underneath the body (if not done already).
- Place turkey breast-side up on a rack in a roasting pan.
- Roast uncovered at 170°C (325°F) for approximately 15 minutes per pound (about 3–3½ hours for a 12–14 lb turkey).
- Turkey is done when the thickest part of the breast reaches 74°C (165°F) and thighs reach 77°C (170°F).
- Remove from oven and rest 30 minutes before carving.
Notes
- To thaw allow 24 hours in therefrigerator per 4–5 pounds.Roast uncovered. Tentloosely with foil if browning too quickly.It is not necessary to baste the turkey if butter is under the skin.You can Season and butterthe turkey up to 24 hours ahead and refrigerate uncovered.
