Roasting a turkey for the holidays can feel intimidating. I've been there. I've tested every method over the years, and this one actually delivers juicy, flavorful meat, crispy skin, and a calm cook who gets to enjoy Thanksgiving dinner too. It's perfect for beginners!
Ever wonder how to cook a turkey so the skin is crispy and the light meat and dark meat alike are juicy and tender? You've come to the right place! Many people think cooking a turkey is an impossible task, but it's actually much easier than we think.
This is the same method I use every Thanksgiving now. It's reliable, straightforward, and gives you a delicious turkey without the stress. Whether it's your first turkey or your tenth, this guide walks you through exactly what to do (and what not to do) so your holiday meal turns out perfectly every time.
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Turkey Timing Guide
- For an 8-12-pound turkey: 325°F for 2¾ to 3 hours
- For a 12-14-pound turkey: 350°F for 2¾ to 3 hours
- For a 15-6-pound turkey: 350°F for 3½ to 3¾ hours
- For an 18-20-pound turkey: 350°F for 4 to 4¼ hours
Key Ingredients
- Turkey (12-16 pounds). Found easily at your local grocery store or butcher. If you got it frozen, make sure it is completely thawed.
- Onions. Onions have a strong and savory flavor that infuses into the meat during the cooking process.
- Carrots and celery. Carrots and celery release moisture as they cook, creating a humid environment in the roasting pan.
- Lemon. Adds a bright, fresh note that balances all the richness.
- Turkey or chicken broth. Keeps the pan juices from drying and creates flavor for drippings.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Plan ahead. Turkey takes time to thaw. Move it to the fridge several days before Thanksgiving (about 1 day per 4 pounds). On the day of cooking, let it rest at room temperature for 1 hour so it cooks evenly.
Step 1: Preheat the oven to 450 degrees F. Remove the giblets from the cavity of the turkey along with any excess skin, fat and feathers on the turkey. Pat dry with paper towels. Season the cavity with salt and black pepper and stuff with onion, herbs and lemon slices.
Step 2: In a small bowl, mix together the butter, garlic, lemon zest, salt, black pepper and herbs. Using your hands, season the turkey between the skin and the meat with the herb butter and use the remaining butter to cover the top of the skin.
Step 3: Place onions, carrots and celery in the bottom of a large roasting pan, add a roasting rack and place the turkey on top. Add 1-2 cups of turkey broth to the bottom of the roasting pan. Place the turkey on the middle oven rack and roast for 30 minutes.
Step 4: Turn the oven down to 350 degrees F, cover with aluminum foil and roast for another 4-4.5 hours using a meat thermometer to ensure the internal temperature reaches 165 degrees F in the thickest part of the breast. Make sure the turkey rests for at least 15 minutes uncovered before carving and serving. Enjoy!
How to carve a turkey
- Let the turkey rest for 15-20 minutes before carving with a sharp knife and fork.
- Remove each legs and separate the thighs and drumsticks.
- Remove the wings and carve the breast by cutting along the base, near the wing joint. Slice vertically down along the breastbone to create even slices.
Recipe FAQs
Yes, you can prepare the turkey by buttering it and stuffing the cavity the day before. Be sure to keep it in the refrigerator overnight and allow it to come to room temperature 1 hour before roasting.
Nope! The butter on and under the skin keeps the turkey moist and flavorful without constant basting.
Sarah's Top Tips
- Use a meat thermometer. Place it in the thickest part of the meat (usually the breast of a turkey) and make sure the internal temperature is 165 degrees F.
- Crisp the skin first. Starting at high heat gives you that golden finish.
- Let the turkey rest before carving. Resting allows the juices to redistribute and lock in for a juicy bird.
Serving Suggestions
The perfect roast turkey recipe is only complete with all the fixings. Pair your turkey with classic sides like cranberry sauce, savory mashed sweet potatoes, Yukon gold mashed potatoes, bacon and maple brussels sprouts, and my favorite baked mac and cheese.
Storage & Reheating
Fridge: Store in the refrigerator for 3-4 days.
Freezer: In the freezer, it's good for 2-3 months.
Reheating: Reheat in a roasting pan, covered with foil at 325 degrees F until warm.
For those extra leftovers you can't seem to shake, bake them into a Thanksgiving Leftover Pot Pie; the best part of the holiday might just be the day after.
Similar Recipes
- Leftover Turkey Pot Pie1 Hours 15 Minutes
- Oven Roasted Whole Chicken and Potatoes (using your Dutch Oven!)1 Hours 45 Minutes
- Roasted Cornish Hens (Spatchcocked)45 Minutes
- Air Fryer Ham with Bourbon Glaze (Juicy & Easy!)55 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Roast Turkey Recipe
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See the full post for extra tips and photos
Ingredients
- 12-16 pound whole turkey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 yellow onions, cut into quarters
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sage leaves
- 1 lemon, quartered
- 4 carrots, roughly chopped
- 4 celery sticks, roughly, chopped
- 2 cups chicken or turkey broth
Garlic Butter
- 1 cup unsalted butter, softened
- 6 garlic cloves, minced
- 4 tablespoons lemon zest
- 3 teaspoon Kosher salt
- 2 teaspoon black pepper
- ½ cup fresh chopped herbs, rosemary, thyme, sage, parsley, etc.
Instructions
- Remove the turkey from the fridge an hour before cooking.
- Preheat the oven to 450 degrees F. Remove the giblets from inside the cavity and remove any excess fat, skin and leftover feathers. Pat the turkey dry with paper towels.12-16 pound whole turkey
- Season the cavity with salt and black pepper. Stuff the cavity with onion, herbs and lemon.2 yellow onions, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 sage leaves, 1 lemon, 1 teaspoon salt, 1 teaspoon black pepper
- In a bowl mix together the butter, garlic, lemon zest, salt, black pepper and herbs.1 cup unsalted butter, 6 garlic cloves, 4 tablespoons lemon zest, 3 teaspoon Kosher salt, 2 teaspoon black pepper, ½ cup fresh chopped herbs
- Using your hands, season the turkey between the skin and the meat with the herb butter and then use the remaining to cover the top of the skin.
- Place onion, carrots and celery in the bottom of a roasting pan, add a rack and place the turkey on top of the rack. Pour in 1-2 cups of broth.4 carrots, 4 celery sticks, 2 cups chicken or turkey broth
- Place the turkey in the middle rack of the oven and roast for 30 minutes. Turn the oven down to 350 degrees F, cover with foil and roast for another 4-4.5 hours until the internal temperature is 165 degrees F in the thickest part.
- Optional: After the first hour of roasting at 350°F, begin basting the turkey every 30 minutes or so. Use a baster or a large spoon to scoop the drippings from the bottom of the pan and pour them over the top of the turkey. This is optional but will result in a juicier turkey.
- Let the turkey rest for at least 15 minutes uncovered before carving and serving. Enjoy!
Sarah's Tips
- Always dry the turkey well before buttering for crisp skin.
- Let it rest at least 20 minutes before carving to keep the juices in.
- Use the leftovers for my Thanksgiving Leftover Pot Pie.
Tools I Use for This Recipe
- 1 Roasting pan
- 1 Roasting rack
- 1 Meat thermometer
- 1 Carving fork
- 1 Knife and cutting board
Naomi says
No basting required?
Sarah Hill says
Hi Naomi, the butter adds a lot of juiciness to the turkey but you can definitely baste it throughout. I am going to add it as an option to the recipe and next time I make it, I will test out basting it to see if it comes out better. Thanks for asking!!