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This easy Roast Turkey Recipe is the secret to a juicy, flavorful Thanksgiving turkey with beautifully golden skin. My citrus-herb butter is packed with fresh rosemary, thyme, sage, orange, and lemon for incredible flavor without brining or a lot of fuss. If you’ve ever wondered how to cook a turkey in the oven without drying it out, this is the recipe you need!
Table of Contents
- Kellie’s Note A Holiday Tradition
- Why You’ll Love My Roast Turkey Recipe
- Ingredients for Roast Turkey
- How to Cook a Turkey in the Oven
- Do you cover a turkey in the oven?
- What is the best temperature to cook a turkey?
- How Long to Cook a Turkey in the Oven
- What Size Turkey Should I Buy?
- How to Thaw a Turkey
- Kellie’s Tips for the Best Roast Turkey
- Can You Make Roast Turkey Ahead?
- How to Store, Freeze, and Reheat Roast Turkey
- What to Serve With Roast Turkey
- What To Do With Leftovers
- More Easy Turkey Recipes
- Herb Butter Roast Turkey Recipe
I’ve literally been using this exact recipe for 6 years now. It’s has by far changed everyones mind on how turkey taste and is once again the main dish. If you want to impress your family then follow this recipe!!!
– AJ
Kellie’s Note
A Holiday Tradition
This is the lazy person’s Thanksgiving Turkey recipe. Or the turkey recipe you want to make for the first time. I say this because dry brine or wet brining a whole turkey is such a mess and you MUST plan ahead AND you have to be sure the turkey is kept at the right temperature so it doesn’t contract any nasty organisms. With all the other details you need to worry about on Thanksgiving, sometimes it’s best to keep it simple. No Turkey Brine necessary. Believe me when I say this is the best thanksgiving turkey recipe ever.
I’ve been making this same roast turkey for over 20 years, and it’s the one my family looks forward to every Thanksgiving. The trick is rubbing citrus-herb butter underneath the skin and starting the turkey at a high temperature before lowering the heat to finish roasting. It’s surprisingly simple, even if you’ve never roasted a whole turkey before.
And with everything else happening in the kitchen on Thanksgiving, the last thing we need is a complicated turkey recipe. This one gives you a beautiful holiday centerpiece without spending the entire day babysitting the oven.
Why You’ll Love My Roast Turkey Recipe
- Incredibly juicy and flavorful. Fresh citrus, garlic, and herbs give the turkey amazing flavor, while butter underneath the skin helps keep the meat moist.
- No brining required. Skip the extra prep and refrigerator space. This Thanksgiving turkey is delicious without a wet or dry brine.
- Beautifully golden skin. Starting with a hot oven helps the skin brown before the turkey finishes roasting at a lower temperature.
- Easy enough for beginners. No complicated cooking techniques or special ingredients. Just a few simple steps and a reliable meat thermometer.
- Perfect for Thanksgiving. It’s an impressive centerpiece that tastes just as wonderful as it looks.
Ingredients for Roast Turkey
You don’t need anything fancy to make a fabulous Thanksgiving turkey. Just a whole turkey, a handful of fresh herbs, and a few kitchen staples. The measurements are in the recipe card below.
- Whole Turkey: I use a 16-pound turkey for this recipe. Make sure it’s completely thawed before you start. A fresh turkey works just as well.
- Unsalted Butter: The base of my citrus-herb butter. Softened butter is easiest to mix and spread underneath the skin.
- Orange and Lemon: Fresh juice and zest add bright citrus flavor that balances the richness of the butter. You’ll also use citrus wedges inside the turkey.
- Fresh Herbs: Sage, rosemary, and thyme are my favorite combination for roast turkey. They add that classic Thanksgiving flavor.
- Garlic: Minced garlic flavors the butter, while a halved head of garlic goes into the turkey cavity.
- Granny Smith Apple: Adds a little fruity aroma to the aromatics inside the turkey.
- Salt and Pepper: Essential for seasoning both the butter and the turkey.
Easy Ingredient Substitutions
- Fresh herbs: You can substitute dried herbs using approximately one-third the amount of fresh herbs. The flavor will be slightly different.
- Citrus: Use additional lemon or orange if you don’t have both, keeping in mind that the finished flavor will change.
- Butter: If you’re using salted butter, reduce the additional salt and adjust to taste.
- Turkey size: You can use a smaller or larger whole turkey, but the roasting time will change. Always rely on the internal temperature rather than the clock.
How to Cook a Turkey in the Oven
Roasting a whole turkey is much easier than you might think. My favorite method starts with a hot oven to brown the skin, then a lower temperature to finish cooking the meat. Here’s how to do it.
- Make the citrus-herb butter. Stir together the softened butter, orange and lemon juice and zest, garlic, fresh herbs, salt, and pepper.
- Prepare the turkey. Preheat the oven to 500°F. Remove the neck and giblets from the completely thawed turkey and pat it dry with paper towels. Place it breast-side up on a rack in a roasting pan.
- Add the aromatics. Fill the cavity loosely with the orange, lemon, apple, garlic, and fresh herbs. Tuck the wing tips underneath the turkey.
- Butter the turkey. Carefully loosen the skin over the breast and legs without tearing it. Spread the citrus-herb butter underneath the skin on both sides, then rub the remaining butter over the outside. Season and tie the legs with kitchen twine.
- Roast at high heat. Place the turkey on the lowest oven rack and roast at 500°F for 30 minutes to begin browning the skin.
- Lower the temperature. Reduce the oven to 350°F. Protect the breast with a lightly oiled foil shield and continue roasting. Use a meat thermometer to check for doneness, rather than relying only on the cooking time.
- Rest and carve. When the thickest part of the breast, innermost thigh, and innermost wing all reach 165°F, remove the turkey from the oven. Let it rest for approximately 30 minutes before carving.
My biggest tip: Don’t skip the butter underneath the skin! It takes just a few extra minutes and makes such a difference in the flavor of the turkey.
Make sure your thermometer is working properly by testing it out prior to roasting your turkey.
Once your turkey has rested, you can carve it! Check out my tutorial and video on how to carve a turkey! This turkey recipe will definitely feed a lot of people.
An Instant Read Thermometer is a must-have in the kitchen. I used this for everything from my holiday turkey, weeknight Pot Roast and Filet Mignon to my candy-making and chocolate tempering. It won’t break the bank, either!
Do you cover a turkey in the oven?
To ensure even cooking and prevent the breast skin from browning too quickly, I cover the turkey breast with a piece of foil that’s been shaped like a triangle. Brush the bottom side with oil to prevent sticking and place the foil on the breast when you lower the oven temperature to 350 degrees. I demonstrate how to do this in the video below in the recipe card.
Doing this will ensure the white meat stays juicy and tender while the dark meat is cooked all the way though.
What is the best temperature to cook a turkey?
I like to sear the outside of my turkey at a raging 500 degrees to seal everything up. Kinda like a blanket to keep all those juices inside. So, while you’re prepping everything…preheat your oven to 500 degrees.
After 30 minutes, I turn the heat down to 350 degrees to finish the roasting process. At this point, you insert the meat thermometer to ensure you don’t over cook your turkey.
I use the same process for my roasted chicken and it works like a charm every single time.
How Long to Cook a Turkey in the Oven
The cooking time for a roast turkey depends on its weight, your oven, and whether the bird is completely thawed. And while I love a good cooking-time chart, a meat thermometer is the only reliable way to know when your turkey is done.
My roast turkey recipe starts at 500°F for 30 minutes before lowering the temperature to 350°F. That means your turkey may cook faster than it would at a steady 325°F.
Here’s a general guide for an unstuffed turkey roasted at 325°F, according to the USDA:
| Turkey Weight | Approximate Cooking Time |
|---|---|
| 8–12 pounds | 2 hours 45 minutes–3 hours |
| 12–14 pounds | 3 hours–3 hours 45 minutes |
| 14–18 pounds | 3 hours 45 minutes–4 hours 15 minutes |
| 18–20 pounds | 4 hours 15 minutes–4 hours 30 minutes |
| 20–24 pounds | 4 hours 30 minutes–5 hours |
Keep in mind: This chart is for a constant 325°F oven, not my high-heat roasting method. My 500°F-to-350°F technique will have a different cooking time, so start checking your turkey well before the estimated finish time.
The turkey is ready when it reaches 165°F in the thickest part of the breast, innermost thigh, and innermost wing, without the thermometer touching bone.
I prefer cooking stuffing separately so the turkey roasts more evenly and I can make sure everything is cooked safely.
What Size Turkey Should I Buy?
When planning your Thanksgiving dinner, allow about 1 to 1½ pounds of whole turkey per person. I usually lean toward the higher end because leftovers are half the fun.
Here’s a quick guide:
| Number of Guests | Suggested Turkey Size |
|---|---|
| 6–8 | 10–12 pounds |
| 8–10 | 12–15 pounds |
| 10–12 | 15–18 pounds |
| 12–16 | 18–24 pounds |
For a smaller holiday dinner, you can make my Roast Turkey Breast instead. It’s a great alternative when you don’t need a whole bird.
And don’t forget to account for thawing time! A large frozen turkey can take several days to thaw safely in the refrigerator.
How to Thaw a Turkey
If you’re using a frozen turkey, plan ahead! The safest and easiest way to thaw it is in the refrigerator, and a large bird can take several days.
- Refrigerator Thawing: Allow approximately 24 hours for every 4–5 pounds of turkey. Leave it in the original wrapper on a rimmed tray in the refrigerator.
- Cold Water Thawing: Keep the turkey securely wrapped and submerged in cold tap water, changing the water every 30 minutes. Plan on approximately 30 minutes per pound and cook it immediately after thawing.
- Forgot to Thaw It? A turkey can be cooked from frozen using an appropriate oven-roasting method, but it takes considerably longer. Do not use the usual thawed-turkey roasting times or assume this recipe’s high-heat instructions apply.
For a 16-pound turkey, plan on approximately 4 days of refrigerator thawing. I like to give myself a little extra time so I’m not wrestling with a frozen turkey on Thanksgiving morning.
Important: Don’t thaw turkey on the kitchen counter. Keep it at a safe temperature until you’re ready to prepare it.
Kellie’s Tips for the Best Roast Turkey
After making this roast turkey for decades, I’ve learned a few things that make Thanksgiving dinner a whole lot easier.
- Start with a completely thawed turkey. A partially frozen bird won’t cook the same way as a fully thawed turkey.
- Don’t rinse the turkey. Pat it dry with paper towels instead. Rinsing raw poultry can spread bacteria around your sink and kitchen.
- Get the butter underneath the skin. This is my favorite trick for flavorful turkey, especially the breast meat.
- Use a roasting rack. It helps keep the turkey elevated so hot air can circulate.
- Protect the breast. I use a lightly oiled triangle of foil to help prevent the breast skin from getting too dark during roasting.
- Watch the temperature, not just the clock. Every oven is a little different. Check several areas of the turkey with a reliable meat thermometer.
- Let it rest. Give your turkey about 30 minutes before carving so the juices have time to settle.
And one last thing: Make sure your oven is clean before using that initial 500°F heat. Trust me, setting off the smoke detector is not how anyone wants to kick off Thanksgiving dinner.
Can You Make Roast Turkey Ahead?
Absolutely! You can prepare much of this recipe ahead of time, which is one less thing to worry about on Thanksgiving.
- The day before: Mix the citrus-herb butter and refrigerate it until you’re ready to use it.
- Up to 24 hours ahead: Prepare and season the thawed turkey as directed, then keep it covered in the refrigerator at 40°F or below until it’s time to roast.
- Thanksgiving Day: Prepare the oven and roasting pan, then roast the turkey according to the recipe. Be sure to allow time for the turkey to rest before carving.
If you need to cook the turkey completely ahead of time, carve it and refrigerate the meat in shallow containers. Reheat the portions with a little broth or gravy to help keep them moist.
I love having the butter and prep work finished the night before. It makes Thanksgiving morning feel a whole lot less chaotic!
How to Store, Freeze, and Reheat Roast Turkey
One of the best parts of making a big Thanksgiving turkey is having leftovers for sandwiches, soups, and all kinds of easy dinners.
- Storage: Remove the meat from the bones and refrigerate in airtight, shallow containers within 2 hours of cooking. Leftover turkey will keep for 3–4 days in the refrigerator.
- Freezing: Freeze cooked turkey in airtight, freezer-safe containers or bags for up to 4 months for the best quality. Adding a little broth or gravy can help keep it from drying out.
- Reheating: Place sliced turkey in a baking dish with a splash of turkey or chicken broth. Cover with foil and warm in a 325°F oven until the meat reaches 165°F.
- Make Ahead: If you’ve cooked the turkey in advance, carve and refrigerate it in smaller portions rather than trying to chill or reheat the whole bird.
My favorite leftover tip: Save the turkey carcass to make homemade Turkey Stock. It adds so much flavor to soups, stews, and gravy.
What to Serve With Roast Turkey
A juicy Thanksgiving turkey deserves some equally fabulous side dishes. These are a few of the recipes that make an appearance on our holiday table year after year.
- Cheesy Kale Gratin
- Giblet Gravy
- The Best Mashed Potatoes
- My favorite Sweet Potato Casserole with Cornflake Pecan Crust (Yaaaassss!)
- The best Sausage Stuffing EVER!
- Simple and classic Cranberry Sauce from scratch
- Parker House Rolls
- The Best Green Bean Casserole
What To Do With Leftovers
There are so many things you can make with leftover turkey but I’m a purist and love a good turkey sandwich. But even those get tiresome so…..
- Ross Geller’s Turkey Sandwich (You know….the one with the moist maker!)
- Super easy Baked Turkey Croquettes
- Simple Turkey Tortilla Soup
- Easy Turkey Sliders with Cranberry
- Turkey Noodle Soup
- Turkey Tetrazzini
- Turkey Stock
And just a few more tips for your thanksgiving day, be sure your oven is very clean because the high temperatures set my smoke detector off all the time when I’ve been lazy and didn’t clean the oven. Following these steps will guarantee you will not find a better bird.
More Easy Turkey Recipes
If you’re looking for something a little different for Thanksgiving, or just don’t need a whole roast turkey, these recipes are some of my favorites.
Got more questions? Send me a Facebook message and I’ll get back to you within 24 hours. Or message me on Instagram where I’ll be sharing MY behind the scenes thanksgiving prep.
Herb Butter Roast Turkey
Equipment
- 1 roasting pan
- 1 small bowl
- paper towels
- kitchen twine
- Instant Read Thermometer or Meat Thermometer
- heavy duty aluminum foil brushed with olive oil on one side
Ingredients
For the Citrus Herb Butter
- 1 navel orange, juiced and zested
- 1 lemon, juiced and zested
- 3 garlic cloves, minced
- 4 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 tablespoon unsalted butter, room temperature
For the Roast Turkey
- 16 pound turkey, thawed if frozen)
- 1/2 orange, cut in two wedges
- 1 lemon, cut in quarters
- 1/2 granny smith apple, cut in two wedges
- 1 whole garlic head, cut in half
- 5 sprigs sprigs of sage
- 2 sprigs sprigs of rosemary
- 5 sprigs sprigs of thyme
- 1 tablespoon Kosher Salt and fresh ground pepper
Instructions
For the Citrus Herb Butter
- In a small bowl, combine the orange juice and zest, lemon juice and zest, minced garlic, chopped sage, rosemary, thyme, salt, pepper, and softened butter. Stir until well combined. Set aside.
For the Roast Turkey
- Preheat the oven to 500°F using the regular bake setting.
- Remove the neck and giblets from the completely thawed turkey. Pat the turkey dry with paper towels and place it breast-side up on a rack in a large roasting pan.
- Fill the turkey cavity loosely with the orange wedges, lemon quarters, apple wedges, halved garlic head, and fresh herb sprigs. Tuck the wing tips under the bird.
- Carefully loosen the skin over the breasts and legs without tearing it.
- Spread one-quarter of the citrus-herb butter underneath the skin on one side of the turkey. Repeat on the opposite side, then spread the remaining butter evenly over the outside of the turkey.
- Season the turkey with kosher salt and pepper. Tie the legs together with kitchen twine.
- Roast the turkey on the lowest oven rack at 500°F for 30 minutes.
- Reduce the oven temperature to 350°F. Place a lightly oiled, triangle-shaped foil shield over the breast to prevent excessive browning. Continue roasting until a thermometer inserted into the thickest part of the breast, innermost thigh, and innermost wing reads 165°F, without touching bone.
- Remove the turkey from the oven, loosely tent with foil, and rest for approximately 30 minutes before carving and serving.
Video
Notes
- Make Ahead: Prepare the citrus-herb butter up to 24 hours in advance and refrigerate. The thawed turkey can also be prepared and seasoned up to 24 hours ahead, then kept covered in the refrigerator until roasting.
- Turkey Size: This recipe is written for a 16-pound turkey. Smaller or larger turkeys will require different cooking times. Always check the internal temperature to determine doneness.
- No Brining Needed: The citrus-herb butter adds plenty of flavor without a separate brining step. If your turkey is already brined or salt-injected, adjust the salt accordingly.
- Roasting Temperature: Start at 500°F for 30 minutes, then reduce to 350°F. Roasting times vary depending on the size of the turkey and the accuracy of your oven.
- Doneness: The turkey is fully cooked when the thickest part of the breast, innermost thigh, and innermost wing each reach 165°F. Avoid touching bone with the thermometer.
- Resting: Allow the turkey to rest for approximately 30 minutes before carving.
- Storage: Refrigerate cooked turkey in shallow, airtight containers within 2 hours. Use within 3–4 days.
- Freezing: Freeze cooked turkey in airtight containers for up to 4 months for the best quality.
- Reheating: Place sliced turkey in a baking dish with a little broth, cover with foil, and reheat in a 325°F oven until it reaches 165°F.
- Helpful Tip: Pat the turkey dry before applying the butter, and use a foil shield over the breast if it begins to brown too quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For those that have tried it are you able to use the drippings to make gravy? I’m thinking that all the citrus would make that unusable for gravy.
We use the drippings to make gravy all the time! The citrus actually balances the richness of the gravy.