Name: Perfect Roast Turkey
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 whole turkey (12-16 pounds), thawed if frozen; 0.5 cup unsalted butter, softened 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme leaves 1 tablespoon fresh sage, chopped 1 teaspoon salt; 0.5 teaspoon black pepper 1 onion, quartered 1 lemon, halved 4 garlic cloves, smashed 2 cups low-sodium chicken broth or water

Golden brown, juicy, and perfectly seasoned, this Perfect Roast Turkey is everything a holiday centerpiece should be. Whether it’s Thanksgiving, Christmas, or just a special Sunday dinner, this bird delivers flavor, tenderness, and that unforgettable aroma wafting through your kitchen.

What makes this roast turkey so special? It’s all in the details: a simple but flavorful herb butter rub, strategic trussing for even cooking, and a high-heat start to crisp the skin before a slow roast to keep the meat moist. It’s approachable for beginners but impressive enough to make you feel like a seasoned chef.

What Kind of Turkey Should I Use?

Fresh or thawed frozen turkey both work well. If using frozen, make sure to thaw it completely in the fridge (allow 24 hours for every 4-5 pounds). Opt for a bird between 12 to 16 pounds for even cooking. Organic or heritage turkeys often have richer flavor, but standard supermarket turkeys still roast beautifully with this method.

Ingredients for the Perfect Roast Turkey

1 whole turkey (12-16 pounds), thawed if frozen
1/2 cup unsalted butter, softened
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, quartered
1 lemon, halved
4 garlic cloves, smashed
2 cups low-sodium chicken broth or water (for the roasting pan)

How To Make the Perfect Roast Turkey

Step 1: Prep the Bird

Remove the turkey giblets and pat the bird dry with paper towels. Let it sit at room temperature for about 30 minutes while you prep other ingredients. This helps ensure even cooking.

Step 2: Make the Herb Butter

In a small bowl, mix softened butter with rosemary, thyme, sage, salt, and pepper. This fragrant blend adds layers of flavor to the meat and skin.

Step 3: Season the Turkey

Gently loosen the skin over the breasts with your fingers and rub some herb butter underneath. Then rub the remaining butter all over the outside of the bird. Stuff the cavity with onion, lemon, and garlic.

Step 4: Roast to Perfection

Preheat your oven to 425°F (218°C). Place the turkey breast-side up on a rack in a roasting pan. Pour broth or water into the bottom. Roast for 45 minutes uncovered, then reduce the heat to 325°F (163°C). Continue roasting about 2 to 2.5 hours or until the thickest part of the thigh reaches 165°F (74°C).

Step 5: Rest Before Carving

Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute for tender slices.

Serving and Storing This Holiday Classic

Serve your roast turkey with classic sides like stuffing, mashed potatoes, cranberry sauce, and roasted vegetables. A drizzle of pan drippings or homemade gravy ties everything together beautifully.

Store leftovers in airtight containers in the fridge for up to 4 days. Use leftovers in sandwiches, soups, or turkey pot pies.

Frequently Asked Questions

How do I keep the breast from drying out?

Rubbing butter under the skin and starting at high heat helps. You can also tent the breast with foil once it’s golden to prevent overcooking.

Can I prep the turkey the night before?

Yes! Season and butter the turkey the night before, cover, and refrigerate. Let it sit at room temp 30 minutes before roasting.

What if I don’t have a roasting rack?

Use a bed of chopped vegetables (carrots, onions, celery) in the pan. They elevate the turkey and add flavor to the drippings.

How do I know when the turkey is done?

Use a meat thermometer inserted in the thigh without touching bone. It should read 165°F.

Do I need to baste the turkey?

It’s optional! This recipe stays moist without it, but a few bastes can help deepen color and flavor.

Want More Dinner Ideas with a Showstopper Vibe?

If you love this Perfect Roast Turkey, try these unforgettable main course recipes too:

Marry Me Chicken Pasta: A Creamy, Flavor-Packed Delight with sun-dried tomatoes and parmesan.
Creamy Garlic Chicken Breasts for a comfort-packed skillet dinner.
Giant Zucchini Parmesan that’s hearty, cheesy, and veggie-forward.
Creamy Tuscan Sausage Pasta loaded with savory Italian flavors.
Shipwreck Dinner: A Hearty One-Pan Classic that feeds a crowd.

📌 Save this Perfect Roast Turkey to your Pinterest holiday board so it’s ready for your next big gathering.

Let me know in the comments how it turned out. Did you brine your bird? Go classic with sides or try something new?

You can also find more of my favorite seasonal creations on Pinterest @ Nina Dishes. Let’s stay inspired together!

Perfect Roast Turkey

Author: Nina Klatten
Total Time: 3 hours 30 minutes
Yield: 10–12 servings

Print Recipe

Description

Golden, crisp skin and succulent, juicy meat—this Perfect Roast Turkey is a showstopping holiday centerpiece. Infused with herb butter and roasted to perfection, it’s everything you want for Thanksgiving, Christmas, or a comforting Sunday dinner.

Instructions

1. Remove the turkey giblets and pat the bird dry with paper towels. Let it sit at room temperature for about 30 minutes.

2. In a small bowl, mix softened butter with rosemary, thyme, sage, salt, and pepper.

3. Gently loosen the skin over the breasts and rub some herb butter underneath. Rub remaining butter all over the outside of the bird. Stuff cavity with onion, lemon, and garlic.

4. Preheat oven to 425°F (218°C). Place turkey breast-side up on a rack in a roasting pan. Pour broth or water into the bottom of the pan.

5. Roast for 45 minutes uncovered, then reduce heat to 325°F (163°C). Roast another 2 to 2.5 hours, or until the thickest part of the thigh reaches 165°F (74°C).

6. Transfer turkey to a cutting board, tent loosely with foil, and rest for 20–30 minutes before carving.