Introduction

This easy roasted turkey recipe delivers juicy, flavorful results with a simple herb butter rub and classic aromatics. Perfect for holiday gatherings or any special meal, it’s designed to be straightforward and rewarding for home cooks.

A white oval plate holds several pieces of cooked chicken arranged closely together with a mix of different cuts including sliced breasts, whole drumsticks, and thighs, all showing a golden brown, slightly crispy skin with some grill marks. Bright yellow lemon wedges are placed evenly around the chicken, and fresh green herbs like basil and parsley are scattered between and around the pieces for color contrast and freshness. A metal fork with a yellow handle rests on the right side of the plate, and the whole presentation is set on a white marbled surface with a soft pink cloth slightly visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

11-12 pound whole turkey
5 Tablespoons unsalted butter (room temperature)
2 Tablespoons olive oil
2 Tablespoons fresh herbs, chopped (such as thyme, parsley, rosemary)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
1 large yellow onion, peeled and sliced in half
2 stalks celery, chopped into thirds
1 large carrot, peeled and chopped into thirds
3 cloves garlic, peeled
3 sprigs fresh thyme
3-4 sprigs fresh parsley
1 medium yellow onion, peeled and chopped

Instructions

Step 1: Preheat your oven to 425°F (218°C). Prepare a roasting pan fitted with a rack for the turkey.
Step 2: In a small bowl, combine 5 tablespoons of unsalted butter, 2 tablespoons olive oil, 2 tablespoons chopped fresh herbs, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Mix until you form a smooth herb butter paste. Set aside.
Step 3: Remove the giblets from the turkey. Pat the turkey dry both inside and out with paper towels.
Step 4: Place the turkey on the rack in the roasting pan. Rub the herb butter evenly all over the turkey, including under the skin and on top.
Step 5: In a small bowl, mix ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon onion powder. Sprinkle this seasoning inside the turkey’s cavity.
Step 6: Fill the cavity with halved yellow onions, chopped celery, chopped carrots, garlic cloves, fresh thyme sprigs, and fresh parsley sprigs.
Step 7: Place the turkey in the preheated oven and roast for 20 minutes at 425°F (218°C).
Step 8: After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting. Plan for about 13 minutes per pound of turkey.
Step 9: After 2 hours, check the turkey’s color. If it has browned to your liking, tent it loosely with foil to prevent burning.
Step 10: Roast until the internal temperature of the thickest part of the turkey reaches 165°F (74°C).
Step 11: Remove the turkey from the oven and let it rest in the pan for about 10 minutes. Then transfer to a cutting board and let it rest another 15-20 minutes before carving.

Tips & Variations

Use a meat thermometer to ensure your turkey is perfectly cooked without drying out.
Feel free to adjust the herbs in the butter to your preference; sage and rosemary also work well.
For extra crispy skin, let the turkey sit uncovered in the fridge overnight before roasting.
Stuff the cavity with fruit like apples or oranges for a subtle sweet aroma.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, cover the turkey with foil and warm in a 325°F (163°C) oven until heated through. You can also use the leftovers in sandwiches or soups.

How to Serve

A white oval plate holds a variety of cooked chicken pieces with golden brown, crispy skin showing light charring and grill marks, arranged in a slightly overlapping manner. There are two large sliced chicken breasts with tender white meat visible inside, three browned chicken wings with glossy skin, and a chicken drumstick with a browned surface. Around the chicken, fresh bright green herbs like parsley, basil, and sage leaves are scattered, adding vibrant touches of color. Lemon wedges with bright yellow skin and pale juicy interiors are placed in three corners of the plate. The plate is set on a white marbled surface with a soft pink cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen turkey for this recipe?

Yes, but be sure to fully thaw the turkey in the refrigerator before roasting. This may take several days depending on the size.

Do I need to baste the turkey during roasting?

Basting is optional. The herb butter helps keep the turkey moist, but if you prefer, you can baste every 30-45 minutes with pan juices for extra flavor and moisture.