Roast Turkey Recipe
This Roast Turkey Recipe is everything you want for a Thanksgiving or holiday dinner: juicy meat, crispy golden skin, and loads of flavor from a rich herb butter. It’s a no-brine recipe that keeps things simple while still giving you that tender, show-stopping turkey everyone will love carving into.
This recipe is perfect for Thanksgiving, Christmas, or any time you’re hosting a big family dinner. It uses simple ingredients you can find anywhere and skips the overnight brine without losing flavor. The herb butter gives the turkey golden, crisp skin and locks in moisture while it slowly roasts in the oven. I love serving this turkey with sides like my Garlic Mashed Potatoes, Sourdough Stuffing and Cheesy Green Beans because the buttery texture is perfect for catching all those flavorful turkey drippings.
If you’re new to roasting turkey, don’t worry. I’ll walk you through every step so you know exactly how to prepare, stuff, and roast your bird to perfection. Once you’ve made it this way, you’ll never bother brining again.
Why you’ll love this Roast Turkey Recipe
Juicy Roast Turkey with Herb Butter for Thanksgiving and Christmas
I grew up in Ireland where turkey is our big Christmas centerpiece, along with plenty of ham and Stuffing! After moving to Atlanta, I learned how central a golden roast turkey is to Thanksgiving too. Over the years I tested a lot of methods, and this simple herb butter approach is the one I trust. It stays juicy, roasts up beautifully, and gives you all the holiday flavor without extra steps.
Ingredients Needed for This Roast Turkey Recipe
- Whole turkey: You’ll need a fully thawed bird, so plan for a few days in the fridge if it’s frozen. Around 18 pounds is a great size for a big family meal.
- Butter: Softened butter is key for coating the turkey and keeping it moist while roasting.
- Kosher salt and black pepper: The foundation of any great turkey seasoning.
- Poultry seasoning: Adds classic Thanksgiving flavor to the butter mixture.
- Fresh herbs: Sage, parsley, and rosemary bring brightness and a savory aroma that fills your kitchen.
- Garlic and onions: These roast inside the cavity and in the pan, adding depth to the drippings and gravy.
- Lemons and orange: The citrus cuts through the richness and balances the butter perfectly.
- Apple: Adds subtle sweetness and keeps the stuffing aromatic and light.
- Chicken broth: Helps steam the turkey as it cooks and creates rich drippings for basting.
- Liquid smoke (optional): Adds a hint of smoky, roasted flavor without needing a smoker.
How to make this Roast Turkey Recipe
**For more detailed instructions, please refer to the printable recipe card below.**
In a bowl, mix the softened butter with salt, pepper, poultry seasoning, 1 tablespoon each of chopped sage, parsley, and rosemary, and the zest from half a lemon and half an orange.
Gently loosen the skin over the turkey breast. Pat the skin dry again, then spread half the butter under the skin and the rest all over the outside of the bird.
Stuff the cavity with garlic, one onion, lemon, orange, apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with kitchen twine. Sprinkle the turkey all over with salt and pepper.
Add the remaining onion, half a lemon, some parsley sprigs, the broth, and liquid smoke (if using) to the bottom of the pan.
Roast for about 15 minutes per pound, that’s roughly 4½ to 5 hours. Baste every hour with the pan drippings for extra flavor.
Once cooked, transfer the turkey to a cutting board, tent with foil, and let it rest for 30–45 minutes before carving.
Variations
- Garlic Butter Turkey: Swap the citrus and herbs for extra garlic, parsley, and butter for a rich, savory version.
- Smoky Roast Turkey: Add a teaspoon of smoked paprika and a bit of liquid smoke to the butter for a hint of barbecue flavor.
- Lemon and Thyme Turkey: Replace the rosemary and sage with fresh thyme and double the lemon zest for a bright twist.
- Butter and Wine Roast Turkey: Pour a cup of white wine into the pan along with the broth for a deeper, richer sauce.
- Smaller Turkey Version: For turkeys around 12 pounds, use one stick of butter instead of two and reduce the cook time to about 3½ hours.
Serving Suggestions
- With Sourdough Stuffing: My Sourdough Stuffing is perfect for soaking up all those buttery drippings.
- Alongside Cheesy Green Beans with Bacon: Try my Cheesy Green Beans with Bacon for a rich, creamy side that everyone loves.
- With Garlic Mashed Potatoes: Creamy Garlic Mashed Potatoes are a must with roast turkey.
- Topped with Cranberry Sauce: My Slow Cooker Cranberry Sauce adds a bright pop of sweetness.
- With Pumpkin Dessert: Finish the meal with my Pumpkin Pie, Pumpkin Pie Cheesecake Cups, or No Bake Pumpkin Cheesecake Bars for a classic Thanksgiving finale.
Storage and Freezing
- How should I store a Roast Turkey?
Store leftovers in airtight containers in the fridge for up to 4 days. Make sure the turkey cools completely before storing.
- Can I freeze Roast Turkey?
Yes, slice the turkey and wrap it tightly in foil, then place in freezer bags. It will stay fresh for up to 3 months. Thaw in the fridge overnight before reheating.
Don’t forget to pin this for later!
Tips & Tricks
- Dry the turkey well: Moisture prevents the butter from sticking. Pat the bird dry inside and out before applying the butter.
- Use softened butter: It should be spreadable, not melted, so it sticks evenly to the skin.
- Don’t skip resting time: Resting the turkey lets the juices settle back into the meat for tender slices.
- Baste regularly: Spoon the drippings over the turkey every hour for flavor and color.
- Use a sturdy roasting pan: Between the weight of the bird and liquid, you’ll need a pan that won’t bend or buckle.
Recommended
More Thanksgiving Recipes
Looking for more meal inspiration?
Browse my Thanksgiving Recipes or check out my Desserts for more yummy ideas.
FAQ
Roast Turkey Recipe
Equipment
Ingredients
- 18 lb whole turkey, thawed
- 1 cup 2 sticks butter, softened
- 1 tablespoon kosher salt
- 1½ teaspoons black pepper
- 2 teaspoons poultry seasoning
- 1 bunch fresh sage
- 1 bunch fresh parsley
- 1 bunch fresh rosemary
- 1 head garlic halved crosswise
- 2 large onions peeled and quartered
- 2 lemons
- 1 orange
- 1 Honeycrisp apple quartered
- 2 cups low-sodium chicken broth
- 1 teaspoon liquid smoke optional
Instructions
- If you’re using a frozen turkey, thaw it in the fridge for 3–4 days before cooking. Let it sit at room temperature for about 1 hour before roasting to take off the chill.
- Preheat the oven to 325°F (165°C). Remove the giblets, neck, and any gravy packet from the cavity. Pat the turkey dry inside and out with paper towels.
- Place the turkey breast-side up in a large roasting pan. Tuck the wing tips under the bird or cover them with foil to prevent burning.
- Make the herb butter by mixing softened butter, salt, pepper, poultry seasoning, 1 tablespoon chopped sage, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, and the zest from half the orange and half a lemon.
- Gently loosen the skin over the breast with your hand. Pat the skin dry again so the butter sticks. Spread half of the herb butter under the skin and the rest over the outside of the turkey.
- Stuff the cavity with the halved garlic, one quartered onion, one quartered lemon, one quartered orange, one quartered apple, and one bunch each of sage, parsley, and rosemary. Tie the legs together with butcher’s twine. Sprinkle salt and pepper over the turkey.
- Add one quartered onion, half a lemon, a few parsley sprigs, 2 cups of chicken broth, and the liquid smoke (if using) to the bottom of the pan.
- Roast on the lower rack of the oven for about 15 minutes per pound, or until the thickest part of the thigh reaches 165°F. For an 18 lb turkey, that’s about 4½–5 hours. Every hour, baste or spoon pan juices over the turkey.
- If the skin browns too quickly, tent the turkey loosely with foil.
- When done, transfer the turkey to a cutting board, tent with foil, and let rest 30–45 minutes before carving to keep the slices juicy.
