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.

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

Preheat your oven to 325 °F (165 °C).
Remove giblets from the turkey cavity and pat the entire bird dry with paper towels.
In a bowl, combine softened butter, olive oil, minced garlic, chopped herbs, salt, and pepper.
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}
Stuff the cavity with lemon halves, onion pieces, and a few herb sprigs.
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}
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}
If the skin begins to brown too fast, tent the breast loosely with foil.
Check internal temperature in the thickest part of thigh (without touching bone) — it should read 165 °F (74 °C) when done.
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