Roast Turkey Recipe

Garlic Herb Butter Roast Turkey recipe is succulent and tender on the inside with a golden, buttery skin and so much flavor!

How to cook a perfect roast turkey without brining this holiday season! Dried out breasts and meat are a thing of the past with my best roast turkey recipe.

Slathered with garlic herb butter, then oven roasted to get the most perfect, juicy roast turkey meat and golden brown skin. Thanksgiving made easy!

Roast Turkey

One of my most loved and favored holiday dinners is a juicy roast turkey. With each Thanksgiving through the years, my mother learned the art of roasting turkey and became well-known for her succulent roasts.

Many people brine their turkey for hours, sometimes days, or cook their turkey on roasting racks. I generally don’t do any of that, preferring to roast it belly down right at the beginning to keep those important juices recirculating through the meat.

I create my own ‘roasting rack’ with garlic heads halved horizontally, so some of the flavored pan juices cook right into the breast from the outside, keeping it moist. The white meat roasts away from the heating element, preventing your whole turkey from drying out.

After the success of my butter roast chicken with garlic herbs, it was high time to share with you all my perfect oven roasted turkey recipe.

Why This Recipe Works

This Thanksgiving turkey method guarantees bold flavors without the frustration of traditional, time-consuming techniques.

With fresh herbs and a squeeze of lemon stuffed right inside the cavity, every bite is packed with aromatic goodness from the inside out. It’s all about layering flavors perfectly. The butter melts directly into the meat as it roasts, saving you time and effort during your holiday prep while ensuring a crispy finish with a moist center.

If you loved the sticky glaze of the holiday ham that I prepared years ago, you’ll know exactly how good a proper roast can be! Pair this centerpiece with potato puree or honey-roasted carrots, and end the night with a baked apple dessert.

Ingredients

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• Whole Turkey: Fresh turkey is better, but a frozen bird works perfectly fine as long as you thaw it completely. Starting with a fully thawed, completely dry whole turkey is half the battle. NEVER skip the drying step, even if you are in a rush; it’s not going to be cooked well. The water is going to avoid the roasting process.
• Fresh Garlic: Real garlic cloves are non-negotiable in my kitchen. I mince them up to release all their natural oils straight into the herb paste. You can use garlic powder to save prep time, but for a stronger flavor, I always recommend fresh.
• Lemon: Stuffing fresh, juicy lemons inside the cavity is my favorite trick. As the bird heats up, the citrus releases steam. This steam works its magic from the inside out, ensuring you get a perfectly juicy roast turkey every single time. You can easily swap the lemon for an orange or a quartered onion if you prefer a different aroma.
• Olive Oil and Butter: You really need a mix of both for the perfect rub. I use softened butter for that rich, classic taste, plus a good splash of olive oil to keep the butter solids from burning at high heat. You could use all oil, but you miss out on that beautiful golden crust.

Note: See recipe card for full list of ingredients and measurements

How to Prepare a Turkey

Turkey THAWING

First, if you have a frozen turkey, you will need to defrost it COMPLETELY in the refrigerator with the plastic packaging or bag intact. Place it in a large, deep roasting pan to prevent leaks from running through your refrigerator shelves while it defrosts. Allow 24 hours for every 3 to 4 pounds (or 1.5 to 2 kg).

In short, your turkey will need 2 to 3 days to completely defrost depending on the size of your bird.

A quicker method for defrosting is to submerge the turkey in cold water (30 minutes per pound or 500g). Make sure your turkey is in a leak-proof bag to submerge it in and change the water occasionally to keep it cool.

It can take up to three hours to get the chill out of the turkey (depending on the size of the bird). If you are learning how to cook a turkey in the oven, one of the best things you can do is allow it to come close to room temperature before cooking so it roasts evenly.

Once it has defrosted, pull out the neck and giblets (discard them or use them in soups or stews). Rinse the turkey inside and out and pluck out any stray feathers.

Pat completely dry with paper towels before roasting.

How to Cook a Turkey

Use a pan without the roasting rack (the garlic head halves create the ‘rack’). Line your pan with parchment paper or foil to avoid the skin from sticking.

Stuff the cavity with halved garlic heads, lemon slices (optional), and sprigs of herbs to infuse flavor into the whole turkey from the inside.

Tie the legs together and tuck the wings under its back to prevent them from spreading out. You can wrap the wing tips in foil for the first half of roasting to prevent them from charring, especially if the heating element in your oven is at the top or you have a small oven.

Roasting

Before roasting, slather it with garlic herb butter all over AND under the skin to help retain all of the juices. I find melted butter works better to get all of those flavors evenly over the bird.

Place turkey, breast-side down, over garlic, lemon and herbs. The aromatics will continuously cook through the meat from the inside and outside.

Slather it with the garlic herb butter during the cooking process. This creates an incredible golden skin.

Take your time. Don’t speed up the cooking process while roasting as it may cook unevenly. A meat thermometer is crucial to help you know exactly when your oven roasted turkey is cooked through.

If you love stuffing, I recommend cooking it separately for this specific recipe. You can simply pour any remaining pan juices over your baking dish of stuffing to get all those incredible flavors!

Of course, making a traditional stuffed roast turkey is another great way to go if you prefer cooking everything at the same time, but a quick reminder is that stuffing generally adds more cooking time to your turkey, which can also dry out the meat if it’s not done correctly.

What Temperature to Cook a Turkey

Roast the turkey, breast-side down, uncovered, at 390°F (200°C) for fan-forced ovens, or 425°F (220°C) for standard ovens for 30 minutes. (For a turkey over 15 pounds, you will need 45 minutes.)

Turn the turkey over (breast-side up) with a pair of tongs, a clean tea towel, or oven mitts (heat-proof gloves) and baste with pan juices. Slather with half of the butter and season with salt and pepper.

Reduce heat to 325°F (165°C) for standard ovens, or 300°F (150°C) for fan-forced. Roast for a further hour, uncovered. Brush turkey again with remaining butter and roast for 30 minutes.

Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. Tent loosely with foil if it is starting to brown too fast. (For an extra-large turkey, you may need to roast your turkey for an additional half hour to an hour.)

Figuring out exactly how long to roast a turkey depends on its weight, so use a meat thermometer inserted between the breast and leg to be safe. It should read 165°F (74°C). This is the USDA recommended internal cooked temperature of turkey.

For extra crispy skin, broil in the last 5 to 10 minutes of cook time, keeping your eye on it so it doesn’t burn.

How Long to Cook a Turkey

Cooking time varies depending on a few things:

• Turkey size: Generally, roast turkey cooking times per pound are about 13 to 15 minutes.
• Temperature of your turkey before roasting: If your turkey is cold and not close to room temperature when it goes into the oven, it will take longer to roast. If it is at room temperature, it may take less time.
• Your oven!!

Roasting Time

Remember, this is just an estimate. Check the temperature early on to ensure you are not overcooking or undercooking. Insert your meat thermometer between the breast and leg. It should read 165°F (74°C), and the roasted turkey breast should read 160°F (70°C). The turkey will continue to cook for several minutes after you remove it from the oven, so it is best to take it out about 5 minutes before it reaches the suggested temperature to guarantee a perfectly juicy roast turkey.

If you don’t have a meat thermometer, pierce the breast meat with a knife. The turkey juices should run clear, not pink.

Allow It to Rest

Once your whole turkey is cooked through, transfer it to a marble cutting board or serving plate. Tent with foil to keep it warm, and allow it to rest for 15 to 30 minutes, depending on the size of the turkey (the bigger it is, the longer it will need to rest).

How To Make Turkey Gravy

Nothing beats a classic, good old-fashioned turkey gravy with your Thanksgiving turkey dinner. You can prepare it fresh before setting all the food on the table, OR make it slightly ahead and warm it up when dinner is ready!

Tip: Season to taste with salt, pepper, Worcestershire sauce, or herbs.

To make the gravy, start by straining your pan drippings. Use a metal spatula to scrape any bits of meat stuck to the bottom of the roasting pan. Melt the butter in a small pot, then add in the flour to make a roux. Slowly pour in your pan drippings, and if you don’t have enough, you can easily top it up with chicken stock. Season with salt and pepper only if needed, and add in Worcestershire sauce, herbs or other seasonings to suit your taste.

I love making my turkey gravy just before we eat, but you can definitely make it ahead. Just warm it up right before dinner, adding a little extra stock if needed, to serve alongside your oven roasted turkey.

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