Oven Roasted Turkey Recipe for Festive Holidays

Prep Time 30 mins

Cook Time 210 mins

Total Time 4 hrs

Cooking Method: Roasting

Cuisine: American, French

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 14

Calories: 412

Description

This easy roasted turkey recipe serves fourteen and features a juicy, golden-brown whole turkey brushed with herb butter and stuffed with fresh aromatics, perfect for Thanksgiving, Christmas, or any family dinner.

Ingredients

For the Turkey

1 whole (14 to 18 lbs) turkey, fully thawed and cleaned
2 large yellow onions, quartered
1 large lemon, quartered
6 cloves of garlic, smashed
4 whole bay leaves
4 sprigs of fresh rosemary
8 sprigs of fresh thyme
8 sprigs of fresh sage

For the Herb Butter Rub

1 cup (2 sticks) of unsalted butter, softened
2 tablespoons of olive oil
4 cloves of garlic, finely minced or grated
1 tablespoon of fresh rosemary, finely chopped
1 tablespoon of fresh thyme leaves
1½ teaspoons of fresh sage, finely chopped
1 tablespoon of fresh parsley, finely chopped
2 teaspoons of lemon zest
1 teaspoon of freshly ground black pepper
1 teaspoon of kosher salt

For Basting

2 cups of low sodium chicken broth or turkey stock
1/2 cup of pan drippings

How to Roast a Turkey (Step-By-Step Instructions)

1
Thaw the Turkey
- If your turkey is frozen, make sure it’s completely thawed before cooking.
- Place it in the refrigerator on a tray to catch any drips, about 24 hours of thawing time for every 4 to 5 pounds of turkey.
- A large 18-pound bird will need around four to five days to thaw fully.
2
Prepare the Cavity
- Once thawed, remove the turkey from its packaging.
- Take out the giblets and neck from the cavity.
- Pat the inside of the cavity dry with paper towels to remove excess moisture.
3
Bring to Room Temperature
- Let the thawed turkey sit at room temperature for about 1 hour before roasting.
- This helps it cook more evenly and prevents the meat from drying out.
4
Preheat the Oven
- Preheat your oven to 325°F (165°C).
- Place a rack in the lower third of the oven.
5
Make the Herb Butter
- In a mixing bowl, combine softened butter, olive oil, minced garlic, chopped fresh herbs (rosemary, thyme, sage, parsley), lemon zest, black pepper, and kosher salt.
- Mix until well blended into a creamy herb butter.
6
Season the Turkey
- Carefully loosen the skin over the turkey breast by gently sliding your fingers or the back of a spoon under the skin to create pockets without tearing the skin.
- Push half of the herb butter mixture deep into these pockets, spreading it evenly across the breast and down toward the thighs.
- Rub the remaining butter all over the outside of the turkey, including the legs and wings.
7
Stuff the Cavity
- Loosely stuff the turkey cavity with the quartered yellow onions, lemon, smashed garlic, bay leaves, rosemary, thyme, and sage.
- Avoid packing the cavity tightly, leaving enough space for air to circulate.
- These aromatics infuse the meat with incredible flavor as it roasts.
8
Truss and Position the Turkey
- Tie the legs together tightly with butcher’s twine or kitchen twine.
- Tuck the wing tips back under the breast to prevent burning.
9
Roast the Turkey
- Place the turkey breast-side up on a roasting rack set inside a large roasting pan.
- Pour about 2 cups of chicken broth or turkey stock into the bottom of the pan to keep the meat moist during roasting.
- Roast uncovered at 325°F (165°C) for approximately 3½ to 4 hours, or until the internal temperature reaches a safe 165°F (74°C).
10
Baste for Flavor
- Baste the turkey every 45 minutes using the pan juices.
- Open the oven briefly, brush the juices over the turkey, then close the door to maintain heat.
- Stop basting during the last hour to let the skin dry slightly and turn crisp and golden.
- This helps keep the meat moist and the skin beautifully browned.
11
Check for Doneness
- Begin checking the turkey about 30 minutes before the estimated cooking time is complete.
- Insert a meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone.
- The deepest part of the thigh should reach 180°F (82°C), the thickest part of the breast should read 170°F (77°C), and if the turkey is stuffed, it must read 165°F (74°C).
12
Rest the Turkey
Once the turkey reaches the proper temperature, remove it from the oven and transfer it to a clean cutting board with deep grooves to catch the juices.

Loosely tent it with foil and let it rest for at least 30 minutes or ideally an hour.

This resting period allows the juices to redistribute, ensuring every slice stays tender and moist.

Use the reserved pan juices to make gravy by skimming the fat, deglazing the pan with stock or water, and thickening it with a roux or cornstarch slurry.
13
Carve and Serve
- Once the resting period is complete, carve the turkey carefully using a sharp knife and fork.
- Avoid carving too soon, as this causes the juices to run out and the meat to dry.
- Slice and arrange the pieces on a serving platter.

Nutrition Facts

Servings 14

Serving Size Approximately 200g of roasted turkey

Amount Per Serving
Calories 412kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 6g30%
Cholesterol 90mg30%
Sodium 580mg25%
Potassium 420mg12%
Total Carbohydrate 2g1%
Dietary Fiber 1g4%
Protein 38g76%

Calcium 36 mg
Iron 2 mg
Vitamin D 15 IU
Vitamin K 1.26 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let the turkey sit at room temperature for 1 to 2 hours before roasting to ensure even cooking and prevent dry edges.
Test your meat thermometer in ice and boiling water before use to avoid undercooked or overcooked turkey.
If the herb butter is applied the night before, let the turkey rest at room temperature before roasting so the fat renders properly.
Avoid over-stuffing the cavity so heat can circulate properly, and make sure any stuffing reaches an internal temperature of 165°F (74°C).
Always roast the turkey on a rack so heat circulates evenly and the bottom skin crisps instead of steaming.
Once the breast turns golden, loosely tent it with foil to prevent over-browning and keep the meat moist.