Classic Roasted Turkey Recipe
If there’s one dish that captures the very spirit of family gatherings and cozy celebrations, it’s the Classic Roasted Turkey. Crisp, golden skin, juicy meat, and fragrant herbs make this centerpiece the highlight of any festive table. Whether you’re a seasoned host or preparing your very first turkey, this step-by-step guide will help you master the art of the Classic Roasted Turkey, ensuring smiles all around and plenty of delicious leftovers for days to come!
Ingredients You’ll Need
Let’s talk ingredients: each one in this Classic Roasted Turkey recipe has a purpose. Together they create an aromatic, deeply flavorful turkey with tender, juicy meat and a picture-perfect exterior. Here’s exactly what you need and why it matters:
- Whole turkey (12–14 pounds), thawed if frozen: The star of the show! Make sure it’s fully thawed for even cooking.
- Unsalted butter (1/2 cup, softened): This is your ticket to crispy skin and rich, buttery flavor.
- Salt (1 tablespoon): Essential for seasoning and enhancing every bite.
- Black pepper (1 teaspoon): Adds a subtle heat and rounds out the seasoning.
- Garlic powder (1 tablespoon): Infuses the turkey with irresistible garlicky depth.
- Onion powder (1 tablespoon): Brings mild sweetness and savory complexity.
- Fresh rosemary (1 tablespoon, chopped): Lends a fragrant, earthy note perfect for turkey.
- Fresh thyme (1 tablespoon, chopped): Bright and herbaceous, it pairs beautifully with poultry.
- Fresh sage (1 tablespoon, chopped): Adds classic, holiday flavor to the mix.
- Onion (1, quartered): Stuffed inside the cavity for wonderful flavor and moisture.
- Lemon (1, halved): Delivers a pop of citrus and keeps the turkey tasting fresh.
- Head of garlic (1, halved crosswise): Roasts inside the turkey, infusing everything with mellow garlic aroma.
- Low-sodium chicken or turkey broth (2 cups): Keeps the turkey moist during roasting and is perfect for creating pan gravy.
How to Make Classic Roasted Turkey
Step 1: Prepare and Preheat
Start by preheating your oven to 325°F. Make sure your turkey is fully thawed, then remove the giblets and neck from the cavity. This is a great time to pat the turkey completely dry with paper towels, which is key for that perfectly crisped skin. Place the turkey, breast-side up, on a rack in a large roasting pan—giving it plenty of room ensures even browning.
Step 2: Mix the Herb Butter
In a small bowl, combine the softened butter with salt, pepper, garlic powder, onion powder, chopped rosemary, thyme, and sage. Mixing these by hand (or even with a spatula) transforms your butter into a fragrant, flavorful spread that brings every part of your Classic Roasted Turkey recipe to life.
Step 3: Butter Under and Over the Skin
Gently loosen the skin over the turkey breast using your fingers—go slowly and take your time so the skin stays intact. Scoop about half the herb butter mixture underneath the skin, spreading it out for extra-moist breast meat. Rub the remaining butter all over the outside of the bird, making sure to coat every nook and cranny for maximum crispiness and flavor.
Step 4: Stuff It Up!
Fill the cavity with quartered onion, lemon halves, and both sides of your halved garlic head. This step infuses the turkey with layers of savory, zesty aroma that waft through your kitchen as it roasts. If you want tidy presentation, tuck the wing tips under and tie the legs together with kitchen twine—this helps the turkey cook more evenly, too.
Step 5: Add Broth and Roast
Pour the low-sodium broth into the bottom of your roasting pan; it’ll keep the turkey moist and create flavorful pan drippings for gravy. Transfer the pan to your preheated oven and roast for about 15 minutes per pound—usually 3 to 3 1/2 hours for a 12–14 lb bird. Baste the turkey with pan juices every 45 minutes and keep an eye on the skin. If it darkens faster than the meat cooks, simply tent with foil.
Step 6: Rest Before Carving
Once the thickest part of the thigh reaches 165°F, pull your Classic Roasted Turkey from the oven and let it rest for at least 20–30 minutes. This pause is crucial: it allows the juices to redistribute, guaranteeing a turkey that’s juicy and tender from the very first slice to the last bite.
How to Serve Classic Roasted Turkey
Garnishes
The finishing touches matter! Try a scatter of fresh herbs like thyme and rosemary sprigs, a few lemon wedges, and even some roasted garlic cloves for an eye-catching, aromatic platter. These simple additions highlight the flavors inside your Classic Roasted Turkey and make it truly irresistible to guests.
Side Dishes
What’s turkey without the trimmings? Pair your Classic Roasted Turkey with classics: creamy mashed potatoes, savory stuffing, tangy cranberry sauce, caramelized Brussels sprouts, or buttery green beans. Homemade gravy from the turkey drippings is always a must—just a drizzle ties everything together beautifully.
Creative Ways to Present
If you want to wow your guests, pre-slice the turkey and fan the pieces on a platter over a bed of fresh herbs or greens. Or, offer a mix of white and dark meat slices so everyone can choose their favorite. Arrange roasted vegetables around the turkey for a pop of color and added flavor. No matter how you serve your Classic Roasted Turkey, a beautiful presentation brings everyone to the table faster!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, carve any remaining turkey from the bones and transfer it to airtight containers or resealable bags. Cooked turkey will stay fresh in the refrigerator for up to four days, making sure you have flavorful leftovers for sandwiches, salads, and more.
Freezing
If you don’t plan to use all your leftovers right away, Classic Roasted Turkey freezes beautifully. Slice the meat, package portions in freezer-safe bags (try to squeeze out as much air as possible), and store them in the freezer for up to three months. Label each bag with the date so you can track freshness easily.
Reheating
To keep your turkey moist when reheating, place the slices in a baking dish, splash with a little broth or pan juices, and cover tightly with foil. Warm in a 300°F oven until heated through. For a quick meal, you can also gently reheat slices in the microwave with a damp paper towel on top to prevent drying out.
FAQs
How do I know when my Classic Roasted Turkey is fully cooked?
The best way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone—the turkey is ready when it reads 165°F. If you don’t have a thermometer, check that the juices run clear and the legs wiggle easily.
Can I prep my Classic Roasted Turkey the night before?
Absolutely! You can mix the herb butter and even rub it all over the turkey the night before. For maximum juiciness and flavor, try dry brining the turkey overnight in the fridge with some salt and herbs.
What if I don’t have fresh herbs for my Classic Roasted Turkey?
No stress! You can substitute dried herbs. Use about a third of each called-for fresh herb amount, and crush them between your palms before adding to release the flavor.
Why does my turkey sometimes turn out dry?
The biggest culprit is overcooking. Make sure you don’t roast it beyond 165°F, and let the turkey rest before carving so the juices stay inside. Basting with pan juices and keeping broth in the pan can also help.
What can I do with leftover Classic Roasted Turkey?
Leftover turkey is gold! Use it for sandwiches, toss it into salads, stir it into soups, or make a classic turkey pot pie. The possibilities are endless and every bite is just as delicious as day one.
Final Thoughts
Whether it’s for Thanksgiving, a holiday feast, or just a Sunday dinner with loved ones, this Classic Roasted Turkey promises a mouthwatering experience every single time. Give it a try—you’ll find yourself coming back to this reliable, utterly delicious recipe year after year!
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Classic Roasted Turkey Recipe
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a classic roasted turkey that is tender, flavorful, and perfect for holiday gatherings. This recipe features a simple herb butter rub and tips for achieving a juicy bird every time.
Ingredients
- 1 whole turkey (12–14 pounds), thawed if frozen
- 1/2 cup unsalted butter (softened)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh sage (chopped)
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head of garlic (halved crosswise)
- 2 cups low-sodium chicken or turkey broth
Main Ingredients:
Instructions
- Preheat the oven and prepare the turkey: Preheat the oven to 325°F. Remove giblets and neck from the turkey. Pat dry and place on a rack in a roasting pan.
- Prepare the herb butter: Mix butter, salt, pepper, garlic powder, onion powder, rosemary, thyme, and sage. Rub half under the turkey skin and the rest over the turkey.
- Stuff the cavity and roast: Stuff the cavity with onion, lemon, and garlic. Roast, baste, and tent with foil if needed until the turkey reaches 165°F.
- Rest and carve: Let the turkey rest for 20–30 minutes before carving.
Notes
- For extra juicy turkey, dry brine with salt and herbs overnight.
- Use drippings to make a flavorful gravy.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 6 oz cooked meat)
- Calories: 310
- Sugar: 0g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
