If you’ve ever dreamed of mastering a bird that steals the show at the holiday table, this Thanksgiving Roast Turkey Recipe is your golden ticket. Tender on the inside with a glorious, crispy skin on the outside, every bite bursts with rich, comforting flavors that make it the centerpiece you’ll be proud to serve. Whether you’re a seasoned cook or trying your hand at the holiday bird for the first time, this recipe guides you through creating a moist, flavorful turkey that will have everyone coming back for seconds and asking for your secret.
Ingredients You’ll Need
Gathering fresh, uncomplicated ingredients is the key to letting the natural flavors shine through in this Thanksgiving Roast Turkey Recipe. Each element plays a crucial role, from the herbs infusing aromatic depth to the butter adding luscious richness and helping to develop that irresistible golden skin.
- 12 to 16 pound whole turkey: The star of the show, fresh or fully thawed for perfect even cooking.
- ¼ cup salted butter (softened): Adds moisture and helps the skin crisp beautifully while enhancing flavor.
- 1 teaspoon poultry seasoning: Brings a warm blend of herbs that complement turkey’s natural taste.
- 1 teaspoon salt: Essential for seasoning and boosting the turkey’s natural flavors.
- ½ teaspoon black pepper: Adds a subtle kick and complexity without overpowering.
- 1 large onion: Layered inside and beneath, it imparts sweetness and depth as it roasts.
- 3 medium carrots: Provide a subtle earthiness and moisture to the roasting pan.
- 3 ribs celery: Contributes aromatic freshness and balances the savory notes.
- 1 bunch fresh herbs (optional): Choose thyme, rosemary, or sage to infuse that classic Thanksgiving aroma.
- 2 cups chicken broth (or turkey broth): Keeps the pan juicy for basting and forms the base of a delicious gravy.
How to Make Thanksgiving Roast Turkey Recipe
Step 1: Prepare the Turkey
Begin by removing your thawed turkey from the fridge about 45 to 60 minutes before roasting. This allows it to come closer to room temperature, so it cooks more evenly. While you wait, preheat your oven to 350°F to get things ready.
Step 2: Prep the Aromatics and Butter Mixture
Peel the onion and cut it into 1-inch wedges—these will flavor the turkey from outside and in. Then in a small bowl, mix the softened butter with poultry seasoning, salt, and black pepper, which will become your flavorful rub. This combination not only seasons the meat but also helps develop that enticing golden crust everyone loves.
Step 3: Stuff and Truss the Bird
Remove any giblets and the neck from inside the turkey if yours came with them and set them aside—they will be useful later for stock or gravy. Fill the cavity loosely with half of the onion wedges and a handful of fresh herbs if using for that subtle herbal infusion. Next, tuck the wings underneath the bird and cross the legs, securing them either with kitchen string or by tucking under the skin flap at the back. This ensures even roasting and a beautiful shape.
Step 4: Season and Arrange for Roasting
Pat the turkey’s skin dry with paper towels to help the butter rub adhere better and the skin crisp up nicely. Rub the butter mixture all over the skin for rich flavor and moisture retention. If you have a roasting rack, place it inside a large rimmed pan and arrange chopped carrots, celery, the remaining onion, and the giblets and neck on the bottom for a natural roasting bed and flavor base. Pour in the broth to keep everything juicy and add some steam for tenderness.
Step 5: Roast to Perfection
Place the turkey, breast side up, on the rack and pop it into the oven. Immediately bring the temperature down to 325°F and roast uncovered for approximately 14 to 16 minutes per pound, depending on your turkey’s size. Keep an eye on the skin—if it browns too quickly, tent it loosely with foil to prevent burning. The turkey is perfectly cooked when an instant-read thermometer registers 158 to 160°F in the thickest part of the thigh.
Step 6: Rest and Prepare Gravy
Once out of the oven, transfer the turkey to a baking sheet or platter and tent loosely with foil. Let it rest for 20 to 30 minutes; this step is crucial as it allows the juices to redistribute, resulting in tender, juicy slices. Meanwhile, you can use the drippings in the pan to whip up a silky homemade gravy that complements the turkey beautifully.
How to Serve Thanksgiving Roast Turkey Recipe
Garnishes
When it’s time to present your Thanksgiving Roast Turkey Recipe, fresh garnishes bring that extra wow factor. Bright sprigs of rosemary and thyme scattered around the turkey add a fresh, herbal aroma, while thin lemon slices or cranberries can introduce pops of color and brighten the plate visually.
Side Dishes
A classic turkey deserves equally delightful sides. Think creamy mashed potatoes, tart cranberry sauce, buttery roasted vegetables, and a hearty stuffing with herbs and sausage. These traditional companions round out the meal, balancing richness with texture and flavor variety for a memorable feast.
Creative Ways to Present
Want to impress your guests further? Carve the turkey at the table for an interactive experience, or serve it family-style on a large wooden board layered with roasted veggies and fresh herbs. You could even offer a turkey slider station with artisan rolls and a variety of toppings to make the meal fun and casual.
Make Ahead and Storage
Storing Leftovers
Leftover turkey is a blessing and can be refrigerated in airtight containers for 3 to 4 days. Always remove the meat from the bones before storing for convenience and to reduce the chance of drying out. Keep the gravy separate for best results.
Freezing
If you want to keep turkey longer, freeze cooked meat in portioned, sealed bags or containers. Properly wrapped, it will maintain its quality for up to 2 months. Freeze leftovers promptly to preserve flavor and safety.
Reheating
Reheat turkey gently in the oven at 325°F covered with foil to maintain moisture, or use the microwave with a splash of broth or gravy to keep things juicy. Avoid overheating to prevent dryness and enjoy your leftovers as much as the first serving.
FAQs
What size turkey should I get for 12 servings?
A 12 to 16 pound turkey is perfect for 12 servings, providing ample meat with some leftovers. Plan for about 1 to 1.25 pounds per person to be safe.
Can I use fresh herbs instead of poultry seasoning?
Absolutely! Fresh herbs like sage, thyme, and rosemary bring a vibrant, fresh flavor. You can chop and mix them into the butter for rubbing or stuff them inside the turkey cavity.
Do I need to baste the turkey while roasting?
Basting is optional for this Thanksgiving Roast Turkey Recipe because the butter rub and broth in the pan help keep the bird moist. However, if you wish, you can baste every 45 minutes for extra juiciness.
How do I know when the turkey is fully cooked?
The most reliable way is using a meat thermometer inserted into the thickest part of the thigh. The turkey is done when it reaches between 158 and 160°F before resting, as residual heat brings it up to safe eating temperature.
Can I use this recipe for a frozen turkey?
You should fully thaw the turkey in the refrigerator before roasting for even cooking. Follow the thawing guidelines on your turkey packaging to avoid any food safety issues.
Final Thoughts
There is truly nothing like carving into a beautifully roasted turkey, surrounded by the warmth of friends and family. This Thanksgiving Roast Turkey Recipe makes the journey from raw bird to golden perfection straightforward and rewarding. Don’t hesitate to give it a try this holiday season and watch as your table fills with joy, delicious aromas, and happily satisfied smiles.
Print
Thanksgiving Roast Turkey Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes to 4 hours
- Total Time: 4 hours 15 minutes to 4 hours 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A classic Thanksgiving turkey recipe featuring a perfectly roasted whole bird seasoned with a savory butter mixture and aromatic vegetables, yielding tender, flavorful meat and crispy skin.
Ingredients
Turkey and Seasoning
- 12 to 16 pound whole turkey
- ¼ cup salted butter, softened
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Broth
- 1 large onion
- 3 medium carrots
- 3 ribs celery
- 1 bunch fresh herbs (optional, such as thyme, rosemary, sage)
- 2 cups chicken broth or turkey broth
Instructions
- Prepare the Turkey: Remove the thawed turkey from the refrigerator 45 to 60 minutes before roasting to allow it to come to room temperature for even cooking.
- Preheat the Oven: Set your oven to 350°F to begin preparing for roasting.
- Prepare the Onion: Peel the large onion and cut it into 1-inch wedges for roasting and stuffing the cavity.
- Make Butter Mixture: In a small bowl, mix the softened butter with poultry seasoning, salt, and black pepper. Set this seasoning butter aside.
- Remove Giblets and Neck: Take out the giblets and neck from inside the turkey cavity (if present) and set them aside for roasting with the vegetables or making stock.
- Stuff the Turkey: Loosely fill the turkey cavity with half of the onion wedges and a handful of fresh herbs if using, to infuse flavor during roasting.
- Secure the Turkey Legs and Wings: Crisscross the legs and tie them together with kitchen string or tuck them under the skin flap at the tail. Twist the wing tips under the turkey to prevent burning.
- Apply Butter Mixture: Pat the turkey skin dry with paper towels, then rub the entire bird thoroughly with the butter seasoning mixture to enhance flavor and promote browning.
- Prepare Roasting Pan: Place a rack inside a large rimmed roasting pan if available. Halve the carrots and celery (or leave whole if no rack), add these along with the remaining onion wedge pieces, the turkey neck, and giblets to the bottom of the pan. Pour in the chicken or turkey broth.
- Position the Turkey: Place the turkey breast side up on the rack or directly on the vegetables if no rack is used.
- Roast the Turkey: Put the roasting pan with the turkey into the oven and immediately reduce the temperature to 325°F. Roast uncovered for about 14 to 16 minutes per pound. Use a meat thermometer to ensure the thickest part of the thigh reaches 158 to 160°F. If the breast skin browns too quickly, tent loosely with foil.
- Rest the Turkey: Remove the turkey from the oven and transfer it to a platter or rimmed baking sheet. Loosely tent with aluminum foil and let it rest for 20 to 30 minutes to allow juices to redistribute for moist meat.
- Make Gravy (Optional): While the turkey rests, use the drippings from the roasting pan to prepare gravy if desired.
Notes
- Letting the turkey sit at room temperature before roasting ensures even cooking.
- Using a rack in the roasting pan helps air circulate around the bird for crispier skin.
- Tying legs and tucking wings prevents them from drying out and promotes even cooking.
- Resting the turkey before carving is crucial to keep the meat juicy.
- Check the internal temperature using a meat thermometer to avoid under or overcooking.
- Fresh herbs like thyme, rosemary, and sage can be used inside the cavity for added aroma and flavor.
- Gravy made from pan drippings adds a flavorful sauce to accompany the turkey.
