Easy Roast Turkey is the ultimate holiday centerpiece, cooked to golden perfection with juicy meat and crispy skin. This recipe keeps things simple with classic seasonings, a touch of butter, and a straightforward roasting method that delivers tender turkey without stress. I love how it turns out flavorful and moist every time, making it perfect for Thanksgiving, Christmas, or any special gathering.

Why You’ll Love This Recipe

I love this recipe because it strips away the intimidation that often comes with roasting a whole turkey. With just a handful of ingredients and clear steps, it’s easy to prepare, even if I’m cooking a turkey for the first time. The meat comes out juicy, the skin is crisp and golden, and the aroma that fills my kitchen is pure holiday magic.

Ingredients

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

• Whole turkey (12–14 pounds works well for a family gathering)

• Unsalted butter (softened)

• Olive oil

• Garlic (minced)

• Fresh rosemary, thyme, and sage (chopped)

• Lemon (halved)

• Onion (quartered)

• Carrots and celery (optional, for roasting bed)

• Salt and black pepper

• Chicken or turkey broth (for basting and keeping the meat moist)

Directions

1. I preheat the oven to 325°F (165°C).

2. I remove the turkey giblets and pat the turkey dry with paper towels.

3. I rub the turkey all over (under the skin and outside) with softened butter mixed with garlic, herbs, salt, and pepper.

4. I stuff the cavity with lemon halves, onion, and a few sprigs of herbs for added flavor.

5. I place the turkey on a rack in a large roasting pan. If I want extra flavor, I scatter carrots and celery around the bottom of the pan and pour in a couple of cups of broth.

6. I roast the turkey uncovered, basting every 45 minutes with the pan juices.

7. I roast until the thickest part of the thigh reaches 165°F (74°C). A 12–14 pound turkey usually takes about 3 to 3 ½ hours.

8. Once done, I let the turkey rest, tented with foil, for at least 20–30 minutes before carving.

Servings and timing

A 12–14 pound turkey serves 10–12 people.
Prep time: 20 minutes
Cook time: 3 to 3 ½ hours
Rest time: 30 minutes
Total time: About 4 hours 20 minutes

Variations

• I sometimes add a spice rub with paprika, garlic powder, and onion powder for a bolder flavor.

• For a citrusy touch, I rub orange zest into the butter mixture.

• A maple butter glaze brushed on during the last 30 minutes of roasting adds sweetness and shine.

• If I want a smoky flavor, I roast the turkey on the grill or smoker instead of the oven.

storage/reheating

I store leftover turkey in an airtight container in the fridge for up to 4 days. To reheat, I place slices in a baking dish with a splash of broth, cover with foil, and warm in the oven at 325°F (165°C) until hot. Turkey also freezes well—I wrap cooled portions tightly and freeze for up to 3 months.

FAQs

Do I need to brine the turkey?

No, not for this easy recipe. The butter and broth keep the turkey moist, but I sometimes brine it if I want extra flavor and juiciness.

Can I cook the turkey from frozen?

I don’t recommend it. I always thaw the turkey fully in the fridge—about 24 hours per 4 pounds of turkey—before roasting.

How do I keep the breast from drying out?

I baste regularly and cover the breast loosely with foil if it browns too quickly. Letting the turkey rest also helps lock in juices.

Can I use dried herbs instead of fresh?

Yes, I use about one-third the amount of dried herbs since they’re more concentrated.

How do I know when it’s done?

I use a meat thermometer in the thickest part of the thigh—it should read 165°F (74°C). That’s the safest and most reliable way.

Conclusion

Easy Roast Turkey is my go-to method for a stress-free, flavorful holiday centerpiece. With simple seasonings and a straightforward roasting process, it always turns out juicy and golden, ready to impress family and friends. I love how it makes the holidays feel special without extra fuss—just delicious, classic turkey cooked to perfection.

Easy Roast Turkey

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• Author: Evee
• Total Time: Approx. 4 hours (including rest and prep)
• Yield: Serves 10–12 (for 12–14 lb turkey)

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Description

Easy Roast Turkey is a straightforward, flavorful method for roasting a whole turkey with herb butter, aromatics, and simple seasonings—yielding juicy meat and gorgeous golden skin.

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Ingredients

1 whole turkey (12–14 lb, or size appropriate for your gathering)

½ cup unsalted butter, softened

2 tbsp olive oil

3–4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

2 tbsp fresh sage, chopped (optional)

1 lemon, halved

1 onion, quartered

2–3 carrots and 2–3 celery stalks (for roasting bed, optional)

Salt and black pepper

2 cups chicken or turkey broth (for pan juices / optional basting)

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Instructions

1. Preheat your oven to 325 °F (165 °C).
2. Remove giblets from the turkey cavity and pat the entire bird dry with paper towels.
3. In a bowl, combine softened butter, olive oil, minced garlic, chopped herbs, salt, and pepper.
4. Gently loosen the breast skin and spread part of the butter mixture under the skin, especially over the breast meat. Rub the remainder evenly over the outside of the turkey. (The Country Cook recipe uses a similar herb butter rub) :contentReference[oaicite:1]{index=1}
5. Stuff the cavity with lemon halves, onion pieces, and a few herb sprigs.
6. Place the turkey on a rack in a roasting pan. Optionally, scatter carrots and celery around the base, and pour in broth to provide moisture in the pan. :contentReference[oaicite:2]{index=2}
7. Roast the turkey uncovered. Aim for about 13–15 minutes per pound, but rely on thermometer readings rather than time alone. The Country Cook suggests for a 12–14 lb bird, roasting at 325 °F often takes ~3–3¾ hours. :contentReference[oaicite:3]{index=3}
8. If the skin begins to brown too fast, tent the breast loosely with foil.
9. Check internal temperature in the thickest part of thigh (without touching bone) — it should read 165 °F (74 °C) when done.
10. Once done, remove from oven and tent loosely with foil. Let the turkey rest for at least 20–30 minutes before carving to allow juices to redistribute.

Notes

You don’t need to baste excessively—frequent basting can slow cooking and dry skin. (The Country Cook suggests basting only sparingly) :contentReference[oaicite:4]{index=4}

If thighs or wings finish before the rest, tent them to prevent overbrowning.

Make sure oven racks are placed low enough so the turkey fits comfortably.

Use a reliable meat thermometer; it’s the most accurate way to ensure doneness without overcooking.

Leftovers can be stored in airtight containers in the fridge up to 4 days; reheat slices gently with added broth to avoid drying out.

• Prep Time: 20 minutes
• Cook Time: 3 to 3¾ hours (for 12–14 lb bird)
• Category: Main Dish
• Method: Roasting
• Cuisine: American / Holiday

Nutrition

• Serving Size: 1 slice with skin (approx.)
• Carbohydrates: 0 g
• Fiber: 0 g