If there’s one dish that instantly brings people together around the table, it’s Classic Roasted Turkey. With its golden, crispy skin, juicy meat, and the aroma of herbs mingling through the air, this beloved centerpiece is as satisfying to make as it is to eat. Whether you’re planning a festive family gathering or simply want to master an iconic recipe, this Classic Roasted Turkey is a proven favorite that never goes out of style—because every bite tells a story of tradition, comfort, and celebration.

Classic Roasted Turkey Recipe - Recipe Image

Ingredients You’ll Need

The beauty of a Classic Roasted Turkey lies in its handful of simple but essential ingredients—each one plays a crucial role in building that signature rich flavor and gorgeous presentation. Don’t be tempted to skip or skimp: fresh herbs, quality butter, and aromatic vegetables are the secrets that always pay off in the final results.

Turkey (12–14 lbs), thawed if frozen: The star of the show—choose a bird that’s fully thawed to ensure even roasting and juicy results.
Unsalted butter, softened (1/2 cup): Butter gives the meat moisture and helps the skin achieve that irresistible golden finish.
Salt (1 tablespoon): Essential for seasoning both the meat and skin, bringing out the tasty juices.
Black pepper (1 teaspoon): Adds a subtle, balanced kick that complements the herbs.
Fresh thyme leaves (1 tablespoon): Thyme adds a hint of earthiness, pairing beautifully with turkey.
Fresh rosemary, chopped (1 tablespoon): Its fragrant pine-like flavor is a classic holiday note.
Fresh sage, chopped (1 tablespoon): Sage brings warmth and depth to both the aroma and taste.
Onion, quartered (1): Gently perfumes the turkey from the inside out as it roasts.
Lemon, halved (1): A splash of citrus wakes up all the other flavors.
Garlic head, halved horizontally (1): Roasted garlic offers sweet, mellow notes throughout the bird.
Low-sodium chicken or turkey broth (3 cups): Keeps everything moist and yields delicious pan juices for drizzling or gravy.
Kitchen twine: Properly tying the legs helps the turkey hold its shape and cook evenly.

How to Make Classic Roasted Turkey

Step 1: Prep the Bird

Begin by preheating your oven to 325°F. Remove the giblets from the cavity of the turkey (save them for stock if you like!), and pat the turkey dry all over with paper towels. Dry skin is the secret to crispiness, so don’t rush this part. Make sure your turkey is at room temperature for about 30 minutes before you start—this helps it to cook more evenly.

Step 2: Make and Apply Herb Butter

In a small bowl, blend your softened butter with salt, pepper, thyme, rosemary, and sage. Now, here comes the special touch: gently loosen the skin over the breast with your fingers, being careful not to tear it. Slide about half of the herb butter underneath, spreading it over as much meat as possible. Rub the remaining butter all over the exterior of the bird so every bite is infused with flavor and stays deliciously moist.

Step 3: Stuff the Turkey

This is where the aromatics come in. Stuff the turkey’s cavity with the quartered onion, halved lemon, and sliced garlic. As the Classic Roasted Turkey cooks, these will softly perfume the meat and infuse subtle flavor that tastes like pure comfort.

Step 4: Truss and Ready for Roasting

Tuck the wings neatly under the body, and tie the legs together using kitchen twine. This little chef’s trick helps the turkey keep its shape and ensures the breast cooks evenly with the legs. Place the bird breast-side up on a roasting rack set inside a large pan.

Step 5: Add Broth and Roast

Pour 2 cups of broth into the bottom of your roasting pan—this creates a gentle steam and collects savory drippings you’ll want later. Slide the pan into your preheated oven and roast uncovered for 3 to 3 1/2 hours, basting the turkey every 45 minutes. If the skin starts to get too dark before the meat is done, lay a bit of foil over the breast for the final stretch.

Step 6: Check for Doneness and Rest

The Classic Roasted Turkey is ready when a thermometer inserted into the thickest part of the thigh reaches 165°F. Transfer to a carving board, loosely tent with foil, and let it rest for a much-deserved 30 minutes. This step allows the juices to settle into the meat, making each slice wonderfully juicy.

How to Serve Classic Roasted Turkey

Garnishes

For that wow factor, garnish your Classic Roasted Turkey platter with fresh herb sprigs—think rosemary, thyme, or sage—and scatter a few slices of roasted lemon alongside. They add a pop of color and a festive, fragrant flair that looks as great as it tastes.

Side Dishes

No Classic Roasted Turkey is complete without a supporting cast! From pillowy mashed potatoes to crisp green beans or classic stuffing, serve your turkey alongside a bounty of sides so everyone can build their ideal plate. Don’t forget the gravy (made from those savory pan drippings) for the finishing touch.

Creative Ways to Present

If you’re aiming to impress, carve the turkey at the table, fanning juicy slices artfully on a large platter. For a more informal spread, pre-slice breast and thigh meat and surround with roasted vegetables or fruits like cranberries and pomegranate seeds for a burst of color and freshness.

Make Ahead and Storage

Storing Leftovers

Once your meal is done, store leftover Classic Roasted Turkey within two hours. Remove the meat from the bones and place it in airtight containers, where it’ll keep in the fridge for up to four days. Store the bones separately for homemade turkey stock or soup.

Freezing

If you want that turkey magic for weeks to come, freeze extra slices in airtight, freezer-safe bags. Label with the date and try to use within two to three months for best taste and texture. Frozen turkey is perfect for future sandwiches, casseroles, or a quick comforting soup base.

Reheating

When you’re ready for round two, gently reheat slices of Classic Roasted Turkey in a 325°F oven, covered with foil and a splash of broth to keep them moist. Individual servings can be microwaved with similar results—but always be careful not to overcook and dry out that precious meat.

FAQs

How do I keep my turkey breast from drying out?

The best trick is rubbing herb butter under the skin and frequently basting during roasting. Also, tenting the breast with foil once it’s perfectly golden brown helps lock in moisture.

What’s the best way to thaw a frozen turkey?

Always thaw your Classic Roasted Turkey in the refrigerator, allowing about 24 hours per 4 pounds of bird. Never thaw at room temperature, as this can let bacteria grow.

Can I prepare the turkey ahead of time?

Absolutely! You can dry brine the bird overnight with salt and herbs for a flavor boost and even prep your herb butter mixture in advance. Assemble and roast the day you’ll serve.

Do I need to baste my turkey?

Basting every 45 minutes helps keep the turkey skin moist and encourages even browning, but don’t worry if you miss a round or two—the herb butter does most of the heavy lifting.

How can I use the drippings from the pan?

Those tasty drippings are your ticket to incredible homemade gravy. Simply skim off extra fat, then whisk the juices with flour and extra broth for a smooth, savory sauce everyone will love.

Final Thoughts

There’s just something special about sitting down to enjoy a Classic Roasted Turkey with loved ones—so don’t hesitate to give this recipe a go! It’s easier and more rewarding than you might imagine, and you’ll create not only a stunning main dish but cherished memories, too. Happy roasting!

Classic Roasted Turkey Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 3 hours 55 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make a classic roasted turkey that’s perfect for any holiday feast. This recipe features a juicy, herb-infused bird with crispy skin, sure to impress your guests.

Ingredients

Scale

Ingredients:

1 whole turkey (12–14 lbs), thawed if frozen
1/2 cup unsalted butter, softened
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 onion, quartered
1 lemon, halved
1 head of garlic, halved horizontally
3 cups low-sodium chicken or turkey broth
kitchen twine

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Instructions

Preheat the Oven: Preheat the oven to 325°F.
Prepare the Turkey: Remove giblets, pat the turkey dry, and mix softened butter with herbs. Rub half of the herb butter under the skin and the rest over the turkey. Stuff the cavity with onion, lemon, and garlic.
Roast the Turkey: Place the turkey breast-side up on a roasting rack in a pan. Pour broth into the pan and roast for 3 to 3 1/2 hours, basting every 45 minutes.
Rest and Serve: Tent with foil if needed, and let the turkey rest for 30 minutes before carving.