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This image shows a perfectly roasted golden-brown turkey garnished with fresh herbs, placed on a serving platter, ready to be carved and served.

Roast Turkey Recipe

This Roast Turkey recipe is a holiday staple that brings warmth and flavor to your festive gatherings! Made with a fresh or frozen turkey, rich butter, aromatic herbs, and a splash of bright lemon, it’s easy to prepare and sure to impress your family and friends.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting 1 hour
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 10
Calories 345 kcal

Ingredients
  

  • 10 - 14 lb. Turkey fresh or frozen and fully thawed
  • ¾ Cup Unsalted Butter softened
  • 2 tsp Lemon Zest
  • 1 Tbsp Fresh Thyme Leaves
  • 1 Tbsp Chopped Fresh Rosemary
  • Kosher Salt and Freshly Ground Black Pepper to taste
  • 1 Medium Yellow Onion cut into quarters
  • 8 Garlic Cloves smashed
  • ½ Bunch Chopped Fresh Parsley

Instructions
 

  • Prepare the Turkey: Let the turkey rest at room temperature for 1 hour. Near the end of the resting time, transfer the oven rack to one level below center and preheat the oven to 350°F (175°C).
  • Clean the Turkey: Remove the neck and giblets from the turkey, as well as any pin feathers left behind. Pat the outside and inside of the turkey dry with paper towels. Tuck the wings under the turkey and season the cavity well with salt and pepper.
  • Prepare the Herb Butter: In a mixing bowl, combine the softened butter, lemon zest, thyme, and rosemary. Mix until well combined.
    This image shows softened butter being mixed with lemon zest, thyme, and rosemary in a bowl to make herb butter for the turkey.
  • Stuff the Turkey: Carefully separate the skin from the breast of the turkey using the back end of a wooden spoon, being careful not to tear the skin. Transfer the turkey to a large roasting pan with a roasting rack. Using the spoon, stuff and spread about one-third of the herb butter under the skin, smoothing it out over the turkey.
    This image shows the skin of the turkey breast being gently lifted with a spoon while herb butter is being spread underneath.
  • Season the Turkey: Rub the remaining two-thirds of the butter all over the outside of the turkey (except for the underside). Season generously with salt and pepper.
  • Stuff the Cavity: Stuff the cavity of the turkey with the onion, garlic, and parsley. If desired, tie the legs together with kitchen twine for a better presentation.
    This image shows the cavity of the turkey being stuffed with onion, garlic, and parsley, with an option to tie the legs with kitchen twine for a neater presentation.
  • Bake: Place the turkey in the preheated oven. Bake until the thickest part of the thigh registers 175°F (80°C) on a probe or instant-read thermometer and the breast registers 165°F (74°C), about 2 hours 20 minutes to 3 hours 30 minutes. Tent the top of the turkey with aluminum foil during baking as needed to prevent excessive browning.
  • Rest and Carve: Once done, let the turkey rest for 30 minutes (or up to 60 minutes) before carving.
    This image shows the roasted turkey resting under foil for 30 minutes before being carved and served.

Notes

  • Thawing Time: It takes about 24 hours per 5 lbs of turkey to thaw in the refrigerator set at about 40°F (4°C). Giving an extra day is recommended; thawed turkey can stay in the fridge for up to 2 days before baking.
  • Trussing: Trussing with kitchen twine is optional. Some chefs recommend skipping it for better air circulation, which can lead to more even cooking. If you prefer a traditional look, feel free to truss the turkey.