Name: Oven Roasted Turkey
Prep time: 30 min
Cook time: PT-490517H29M18S
Total time: PT-490517H29M18S
Cuisine: American
Ingredients: 1 whole turkey (12–16 lbs); Salt and black pepper, to taste; 1/2 cup butter (softened or melted); Fresh herbs (thyme, rosemary, sage); 4–6 garlic cloves; 1 onion, quartered; 1 lemon, halved; 2–3 carrots (optional, for roasting bed); 2–3 celery stalks (optional, for roasting bed); 2 cups chicken or turkey broth (for basting)

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This Oven Roasted Turkey is the centerpiece of my Thanksgiving table—golden, juicy, and full of rich, savory flavor. After testing and tweaking, I’ve landed on a foolproof approach that gives me tender meat and crisp, bronzed skin every time. Whether it’s my first time roasting a turkey or my twenty-sixth, this method never lets me down.

Why You’ll Love This Recipe

I love how this turkey turns out beautifully moist on the inside while the skin roasts up to a perfect golden brown. The process is simple and reliable, so I don’t feel overwhelmed even when I’m cooking for a crowd. I can customize the flavors with fresh herbs, aromatics, and seasonings, and the leftovers are just as delicious the next day. This recipe gives me a turkey that’s not only show-stopping but easy to carve and serve. Oven Roasted Turkey

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole turkey (12–16 lbs is ideal for standard ovens)
Salt
Black pepper
Butter (softened or melted)
Fresh herbs (like thyme, rosemary, and sage)
Garlic cloves
Onion, quartered
Lemon, halved
Carrots and celery (optional, for roasting bed)
Chicken or turkey broth (for basting and added moisture)

Directions

I start by thawing the turkey completely in the fridge if it’s frozen—this can take several days depending on the size.
I preheat the oven to 325°F (165°C).
I remove the giblets and neck from the turkey cavity, then pat the bird dry with paper towels.
I season the inside of the cavity with salt and pepper, then stuff it with aromatics like onion, garlic, lemon, and fresh herbs.
I rub the outside of the turkey with butter and season generously with salt, pepper, and chopped herbs.
I place the turkey breast-side up on a roasting rack in a large roasting pan. If I’m using carrots and celery, I scatter them under the rack to flavor the drippings.
I tent the turkey loosely with foil and roast according to its weight (about 15 minutes per pound). I baste it with broth every 30–45 minutes for extra moisture.
For the last 45–60 minutes of cooking, I remove the foil to let the skin brown and crisp.
I know the turkey is done when a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
I let the turkey rest for 20–30 minutes before carving so the juices redistribute and the meat stays tender.

Servings and timing

A 12–16 lb turkey serves about 10–14 people. Roasting time is roughly 3 to 4.5 hours depending on the weight. I plan for about 15 minutes per pound, plus time for resting.

Variations

Sometimes I brine the turkey overnight in a saltwater solution for extra flavor and juiciness. I’ve also dry-brined it with a salt rub 24 hours in advance. For a flavor twist, I mix citrus zest or smoked paprika into the butter rub. I occasionally stuff the turkey with apples and cinnamon sticks for a subtle sweet aroma.

storage/reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the meat (sliced or shredded) for up to 3 months. To reheat, I add a splash of broth and warm it gently in the oven or microwave to keep it moist. Oven Roasted Turkey

FAQs

How big of a turkey should I buy?

I plan on 1 to 1½ pounds of turkey per person. For a group of 10, a 12–15 lb bird is usually perfect.

Do I have to baste the turkey?

Basting helps keep the surface moist and adds flavor, but it’s optional. I sometimes skip it if I’m short on time—just keep an eye on the skin so it doesn’t dry out.

Should I roast the turkey covered or uncovered?

I roast it covered with foil at first to retain moisture, then uncover it for the last hour to crisp up the skin.

How do I keep the breast meat from drying out?

I sometimes start roasting breast-side down for the first hour, then flip it. Or I cover just the breast with foil once it’s nicely browned.

Can I prep the turkey the night before?

Yes, I often season and stuff the turkey the night before, then cover and refrigerate it. I let it sit at room temperature for 30–45 minutes before roasting.

Conclusion

Roasting the perfect turkey doesn’t have to be intimidating. With this reliable recipe, I get a juicy, flavorful, and picture-perfect bird every time. Whether I’m cooking for a small gathering or a full Thanksgiving feast, this oven roasted turkey is a delicious centerpiece that brings everyone to the table with a smile.