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Classic Thanksgiving Roast Turkey

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This classic Thanksgiving roast turkey is juicy, herb-infused, and easy to prepare, making it the perfect centerpiece for your holiday table. With a simple herb butter and aromatic stuffing, it delivers tender meat and crispy skin every time.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed if frozen
  • Kosher salt (for seasoning and dry brine)
  • Black pepper, freshly ground
  • 1 cup unsalted butter, softened
  • 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  • 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
  • 4 garlic cloves, minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • 1 onion, quartered
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • Extra sprigs of fresh herbs (rosemary, thyme, sage)
  • 2 celery stalks, cut in half
  • 2 carrots, cut in half
  • 2 cups low-sodium chicken broth
  • Olive oil (for brushing, optional)

Instructions

  1. If your turkey is frozen, thaw in the refrigerator (allow 1 day per 4 lbs). Remove giblets and neck from the cavity. Pat the turkey dry with paper towels inside and out.
  2. Generously season the turkey all over and inside the cavity with kosher salt and black pepper. For best results, season 12–24 hours ahead and refrigerate uncovered, or at least 1 hour if short on time.
  3. In a small bowl, mix softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, lemon juice, and paprika until well combined.
  4. Stuff the cavity with quartered onion, halved lemon, halved head of garlic, extra herb sprigs, celery, and carrots. Do not overpack.
  5. Gently loosen the skin from the breast and legs. Rub about two-thirds of the herb butter under the skin, and the remaining butter all over the outside of the turkey.
  6. Tuck wing tips under the body and tie the legs together with kitchen twine if desired. Place the turkey breast-side up on a rack in a roasting pan.
  7. Preheat oven to 325°F (163°C). Pour chicken broth into the bottom of the pan. Roast uncovered, basting every 45 minutes with pan juices. Tent with foil if browning too quickly.
  8. After about 2 hours, begin checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh (not touching bone). Turkey is done at 165°F (74°C). For a 12–14 lb turkey, roast for 3 to 3.5 hours total.
  9. Remove turkey from oven and tent with foil. Let rest at least 30 minutes before carving.
  10. Carve with a sharp knife and serve with pan drippings or your favorite gravy.

Notes

For extra crisp skin, thoroughly dry the turkey and consider increasing oven temperature to 425°F for the last 20 minutes. Resting the turkey before carving is essential for juicy meat. This recipe is naturally gluten-free (check your broth) and can be made dairy-free with plant-based butter. Use a thermometer to ensure doneness and avoid overcooking.

Nutrition

Keywords: Thanksgiving, roast turkey, classic turkey, holiday, herb butter, juicy turkey, easy turkey recipe, gluten-free, dairy-free option

Find it online: https://chrisfeasts.com/classic-thanksgiving-roast-turkey-recipe-easy-juicy-herb-infused-guide/