I have company coming this weekend, so I think I’ll pull out my favorite roast turkey recipe. I usually wait until Thanksgiving to break out this beauty, but why wait?!
After all, there’s never a “wrong” time for juicy, herb-roasted turkey. This one is infused with thyme, rosemary, sage, and fresh lemon.
And butter rubbed beneath the skin keeps it ultra-moist.
It’s a flavorful, aromatic main course that’ll make a show-stopping centerpiece on any table.
Why You’ll Love This Roast Turkey
Foolproof Technique: This recipe’s clear, step-by-step instructions make it accessible to anyone. Even if this is your first roast turkey, it’ll turn out delicious and golden-brown.
Tasty & Aromatic: You’ll apply the herb-butter mixture inside and outside for succulent, flavorful meat. Plus, the thyme, rosemary, sage, and garlic smell amazing. People will drool over this bird long before it gets to the table.
Gorgeous Presentation: The golden-brown skin makes this bird a stunning centerpiece. Pair it with a colorful medley of veggies in the roasting pan, and it’s almost too pretty to eat.
Versatile Leftovers: The well-seasoned meat is perfect for next-day sandwiches, salads, or casseroles. That allows you to extend the enjoyment of your efforts well beyond the initial dinner.
Ingredients
- Fresh Turkey: This recipe works best with a juicy 10-pound bird. However, you can easily scale the ingredients to fit a larger one.
- Unsalted Butter: The base for a fragrant compound butter.
- Lemon Juice & Zest: Bright and tangy, they liven up the turkey and complement the herbs nicely.
- Fresh Herbs: Thyme, rosemary, and sage are the perfect trio of aromatic herbs. They bring depth and complexity to every bite.
- Garlic: Add it to both the butter and the stuffing for a maximum of garlicky goodness.
- Kosher Salt & Black Pepper: For seasoning. Use freshly ground pepper for the best flavor.
- Stuffing: Take your turkey to the next level by stuffing it with all kinds of flavorful ingredients. You need thyme, lemon, Spanish onion, and a head of garlic. Together, they infuse the bird with extra flavor as it roasts.
- Carrots, Celery, & Onion: Transform these into a bed of veggies to catch all the drippings. It makes the turkey look and taste better. They also make the meal heartier and healthier.
How to Make Roast Turkey
Despite what many think, roast turkey isn’t difficult to make. It’s time-consuming, of course, but the recipe steps themselves are easy to follow.
1. Make the herb butter. Preheat the oven to 350 degrees Fahrenheit. Melt butter in a small skillet over low heat. Once it’s melted, add the lemon zest, lemon juice, chopped herbs, and minced garlic. Set aside.
2. Prep the turkey. Remove the turkey’s giblets and rinse it inside and out. Use paper towels to pat it dry and clean the bird of excess fat and lingering feathers. Season the cavity with salt and pepper.
3. Add the aromatics. Fill the cavity with a bunch of thyme, halved lemon, quartered onion, and halved garlic. If adding extra veggies to the roasting pan, add them now.
4. Butter the turkey. Gently lift the skin over the thighs and breast and rub the butter gently underneath. Do not tear the skin! Once that’s done, brush the remaining butter over the entire outside of the turkey. Season with additional salt and pepper.
5. Truss the turkey. Truss the bird as normal, tying the legs and tucking the wings. Place the entire turkey on top of the veggies in the roasting pan.
6. Cook and rest. Roast the turkey in the preheated oven for 2 to 2 1/2 hours or until done. Then, remove it from the oven and cover it tightly in aluminum foil. Rest for 20 minutes before carving.
7. Serve. Slice and serve the turkey garnished with extra herbs and the roasted veggies. Enjoy!
Tips for the Best Roast Turkey
Here are my best turkey-roasting tips from years of trial and error:
- Get ahead of the game. If you have time, brine the turkey for 12 to 24 hours before starting this recipe. Doing so will result in the juiciest, most tender bird possible.
- Set the turkey out early. It needs to be at room temperature before roasting it. For a 10-pound bird, that means setting it out about an hour in advance. It will cook much more evenly if parts of it aren’t still chilled from the fridge.
- Be gentle! It’s easy to accidentally rip the turkey skin when buttering beneath it. Be extra careful not to do that. The point of buttering beneath the skin is to lock in moisture. Ripping the skin away will negate those effects.
- Use a roasting rack. You don’t have to go out and buy a roasting rack. But if you already have one, use it! It allows the air to circulate freely, resulting in more even cooking.
- Get basting. To ensure the turkey browns more evenly, baste it with more butter every 30 minutes. (Note: This is only for even browning. It will not make the turkey more moist.)
- Try a tent trick. If you notice the breast browning too quickly, cover it with foil. The foil will prevent over-browning of the breast before the rest of the bird cooks.
- Trust your meat thermometer. The best way to tell when a turkey is done is with a meat thermometer. The breast should reach 165 degrees Fahrenheit. The thighs should read 180 degrees.
If you want to mix things up a little, wrap the bird in bacon or add a flavored glaze before roasting. You can also add more veggies to the pan or extra aromatics to the cavity.
What to Serve with Roast Turkey
It doesn’t matter if it’s Thanksgiving or just a regular weeknight meal. All those “classic” Thanksgiving sides will pair perfectly with roast turkey.
Here are some of my favorites:
- Mashed potatoes
- Cranberry sauce
- Green bean casserole
- Mac & cheese
- Sweet potatoes
- Rolls
- Oven-roasted asparagus
How to Store
Another great thing about roast turkey is that it stores beautifully. You can use the leftovers in many different ways for several days. Or freeze them for later!
To Store: Store tightly wrapped or in an air-tight container in the fridge within 2 hours of cooking. Eat the leftovers within 4 days for the best taste.
To Freeze: Slice the turkey into individual pieces. Freeze them wrapped in aluminum foil or in freezer-safe bags. Remove as much air as possible from the bags before sealing them. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat (Small Portions): Reheat in the microwave for 2 to 3 minutes on medium power. Cover the pieces with a damp paper towel to prevent dryness.
To Reheat (All Leftovers at Once): Place the pieces in a baking dish with a splash of broth. Cover the dish in foil and reheat for 20 to 30 minutes at 325 degrees Fahrenheit.
Roast Turkey
12
servings20
2
hours30
minutes393
kcalThis classic roast turkey recipe is perfect for holidays, dinner parties, or any gathering! Seasoned with garlic and fresh herbs, you can’t go wrong with this timeless recipe.
Ingredients
1/4 pound unsalted butter
1 lemon, juice and zest
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
1 clove garlic, minced
1 (10-pound) fresh turkey
kosher salt & freshly ground black pepper, divided
1 bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
carrots, celery, and additional onion for roasting pan (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Melt the butter in a small saucepan over low heat. Stir in the lemon zest, juice, chopped thyme, rosemary, sage, and minced garlic. Set aside.
- Remove the giblets from the turkey, then rinse the bird inside and out. Pat it dry with paper towels, removing any remaining feathers or excess fat. Season the turkey cavity generously with salt and pepper.
- Fill the cavity with a bunch of thyme, halved lemon, quartered onion, and halved garlic. Optionally, spread chopped carrots, celery, and onion in the bottom of the roasting pan to infuse the drippings with additional flavor.
- Gently lift the skin over the breast and thighs of the turkey, being careful not to tear it. Rub a portion of the herb butter directly under the skin to help flavor the meat.
- Brush the entire outside of the turkey with the remaining butter mixture. Season the skin with more salt and pepper.
- Tie the legs together with kitchen twine and tuck the wing tips under the bird. Place the turkey in the roasting pan (on top of the vegetables, if using) and transfer to the oven.
- Roast the turkey for about 2 to 2 1/2 hours. Or until the juices run clear when the thickest part of the leg is pierced. Once done, remove the turkey from the oven and cover it with aluminum foil. Let it rest for at least 20 minutes before carving.
- Slice the turkey and serve. Garnish with any extra fresh herbs or roasted vegetables if desired.
Notes
- Brine the turkey 12 to 24 hours ahead of time to make it extra juicy. Also, set it out at least an hour beforehand to warm to room temperature.
- Be gentle when lifting the skin to butter underneath it.
- Use a roasting rack if you have one.
- Baste every 30 minutes with extra butter for even browning. Also, use foil to cover the breast if necessary.
