Roast turkey is a classic and highly popular dish, especially during the holiday season. Its succulent and flavorful meat, combined with its crispy golden-brown skin, makes it a centerpiece that never fails to impress. Whether you are hosting a Thanksgiving dinner or a festive Christmas feast, this roast turkey recipe is sure to delight your guests.
The star of this recipe is undoubtedly the delicious and juicy roasted turkey. The combination of carefully selected herbs, spices, and a slow roasting process creates a tantalizing aroma and robust flavor that will have your guests eagerly reaching for seconds. The perfectly cooked meat retains its tenderness, ensuring each bite is a succulent experience.
In addition to its delectable taste, roast turkey is a healthy choice for your holiday menu. Packed with lean protein, it is an excellent source of nutrition. Turkey meat also contains essential vitamins and minerals like B vitamins, selenium, and zinc, which contribute to overall well-being. Incorporating roast turkey into your festive feast allows you to savor a flavorful meal while ensuring a health-conscious approach.
Another advantage of this roast turkey recipe is its versatility. While the basic recipe creates a sumptuous traditional dish, you can also personalize it to suit your preferences. Whether you prefer a herb-infused turkey, a citrusy twist, or a spicy rub, this recipe provides ample opportunities for customization. You can develop your own signature roast turkey, making it a highly versatile and adaptable dish for any occasion.
When it comes to holiday feasts, a roast turkey is an irresistible choice. Its popularity, combined with its delicious flavors and health benefits, makes it a staple on festive dining tables. Try this roast turkey recipe and provide your family and friends with a memorable dining experience filled with succulent, juicy, and flavorful meat. Make this roast turkey a centerpiece of your holiday celebrations, and you’ll undoubtedly receive rave reviews and requests for seconds.
Ingredients
- 1 turkey 12-15 lbs
- 1 cup butter melted
- Salt and pepper to taste
- 1 onion quartered
- 3 stalks celery chopped
- 3 carrots chopped
- 1 sprig rosemary
- 1 sprig thyme
- 1 cup chicken broth
Instructions
- Preheat the oven to 325°F (165°C).
- Remove the giblets and neck from the turkey cavity and set aside.
- Rinse the turkey inside and out and pat dry with paper towels.
- Place the turkey on a rack in a roasting pan. Brush the melted butter all over the turkey, including the cavity. Season with salt and pepper.
- Stuff the cavity with the quartered onion, chopped celery, chopped carrots, rosemary sprig, and thyme sprig.
- Pour the chicken broth into the bottom of the roasting pan.
- Cover the turkey loosely with foil and roast for 2 hours.
- Remove the foil and roast for an additional hour, basting every 30 minutes with the pan juices.
- Check the temperature of the turkey using a meat thermometer. It should register 165°F (74°C) when inserted into the thickest part of the thigh.
- Remove the turkey from the oven and let it rest for 15-20 minutes before carving.
- Serve and enjoy!
Lol my turkey was like 18 lbs and I forgot to thaw it. Oops! We had pizza instead.
My foil never stayed put lol. I ended up tenting it with extra pieces. Juices still worked, but plan for mess.
Pretty straightforward, and the 165°F temp check saved me from overcooking. My turkey was a little dry anyway though, maybe I needed more broth or basting earlier.
I forgot to baste once and it still tasted okay, but the skin wasn’t as golden. Still, easy process.
Good to know! I always worry about basting, but if it still comes out okay then I can stop stressing. Golden skin is the only bummer—still sounds worth it.
Is it really necessary to baste? Seems like a lot of work.
Made this for Thanksgiving and it came out juicy with that classic buttery flavor. The basting every 30 minutes really helped—don’t skip it!
This is a classic recipe but why no garlic? Garlic makes everything better!
I totally agree! Garlic adds that extra zing that makes everything pop. Maybe just a little minced garlic next time? Yum! 👩🍳
325°F seems low? I always thought turkey needs higher heat. Still tasted good though, so maybe I’m just old-school.
This turned out so juicy! The butter + basting combo really nailed the flavor. I skipped the foil in the last stretch and it browned beautifully.
Yes!! The butter basting really is the cheat code for a juicy turkey. I’m glad skipping the foil worked out for you—browning that last stretch is the best part.
Turkey. Yum.
I don’t get why people like turkey. It’s just dry and flavorless. Chicken is way better!
Turkey is so good, especially with gravy! Can’t wait to try this recipe.
I’m no chef but I made this and it didn’t burn! lol. Thanks!
The 12-15 lb timing feels a little tight—mine took longer than an extra hour. I trusted the thermometer though, so it was fine.
I like the simplicity, but 2 hours covered then only 1 hour uncovered felt short for my 14-lb bird. I ended up adding more time until it hit temp.
The ingredients are basic. I was expecting something more exotic. Disappointing.
Exotic? This is a classic turkey roast! You can add spices if you want some kick. But honestly, it’s delish as is!
I think the simplicity can be a good thing! Sometimes basic ingredients make the best meals. People really love turkey, so I wouldn’t be so disappointed.
The rosemary and thyme in the cavity was a really nice touch. My house smelled like Sunday dinner the whole time.
Yes!! I did that with the rosemary/thyme too and my place smelled amazing the whole roast. The cavity aromatics really make it feel like real Sunday dinner.
I kinda figured the cavity herbs would help, but “Sunday dinner” is exactly right 😂 I used a bigger sprig though and I think I overdid it—still tasted good. Resting was key for me.
Turned out juicy and flavorful! The basting every 30 minutes really made the skin golden. Followed the 165°F temp and it was perfect.
I don’t know about the 2 hours with foil. Mine was still raw. Had to cook longer. Maybe check the temp sooner?!
Yeah, I had the same issue! My turkey was super undercooked too. I think it’s the oven or the thermometer.
This recipe is sooo simple. I’m not a cooking genius and it still turned out better than my usual dry turkey attempts.
Lol 325F for 3 hours for a 12-15 lb turkey seems optimistic. I followed it exactly and almost panicked. Ended up adding ~45 minutes to be safe. Turned out fine!
Honestly, I’m glad it worked out! 325°F is pretty gentle, so adding time isn’t crazy. Next time I’d trust the thermometer first and let the clock be flexible.
165°F? My thermometer said something different (probably user error lol). Also I didn’t pat it totally dry and the skin wasn’t as crispy as I wanted. Otherwise decent.
Why would you put onion inside? That sounds gross. I just use salt and pepper. Simple is best!
I followed the recipe but my turkey ended up dry 😢. Maybe I cooked it too long?
The instructions say rinse the turkey… I usually don’t do that because of the whole splashing thing. Still, flavor-wise it was solid. Just be careful cleaning up.
Looks good! But how can you tell its done? I usually just cut into it.
You can use a meat thermometer like they said in step 9! It’s the best way to know without cutting it open.
I always just guess it by looking, but yeah, I cut mine too. Never had a problem! It usually tastes just fine.
Who needs a thermometer? Just guess! It’s what my grandma did. 😉
lol I just used a frozen turkey and it did not turn out like the pic! Still tasted ok tho. 😊
Not bad, but I think melting a whole cup of butter is overkill. Mine got a bit greasy around the pan. Next time I’ll use less and still baste.
OMG this was the best turkey I’ve ever made!! Thanks for sharing! 🦃❤️
Is chicken broth necessary? I used vegetable stock and it worked fine.
Flavore was good but too dry, I think I forgot to baste it enough. Not sure if I’d try again.
Very simple… but i wish it had more details like how big the turkey should be for the timing. I was guessing.
I roasted mine and accidentally forgot to add the broth to the pan… still tasted okay but the basting felt kinda pointless. Lesson learned: broth matters.
Oof, I did something similar once—without the broth it gets a lot drier, so your note about basting totally makes sense. Still glad it tasted okay though!
Nah, broth is overrated. If you’ve got butter and the bird is covered in foil, it’ll baste itself. But yeah, lesson learned 😅
The instructions are clear, but I feel like you forgot to mention seasoning under the skin. I did that and it was 10x better. Otherwise, solid recipe.
Best turkey ever!!! Great instructions! So juicy and tender. I am now the turkey master in my fam 🦃✨
This seems like a lot of ingredients for a turkey. Can’t I just throw it in the oven? Sounds complicated.
I get that! It does sound like a lot, but trust me, the flavors are worth it. Just throwing it in the oven might not give you that juicy taste!
Turkey is hard to make, but this looks simple enough. Fingers crossed!
Yesss turkey!
A 12-pound turkey at 325 seems too high, can’t you just cook it on the stovetop? Sounds weird to me.
I followed the recipe but it turned out very dry. Maybe I overcooked it?
This recipe is a family favorite! The turkey came out perfect and juicy. Thank you!!
So happy to hear that! Juicy turkey is the best. What sides did you serve with it?
I tried this recipe and it didn’t turn out as juicy as I expected. Maybe I did something wrong.
I think I messed up somehow. My turkey was dry and didn’t cook evenly. What did I do wrong?
Turkey. Yum.
This was the best turkey I’ve ever made! Everyone loved it at dinner. Thank you!
Are you sure this is the right cooking time? My turkey took way longer. Maybe I did something wrong?
Yum, turkey time! Can’t wait for Thanksgiving! 🍗
Sounds delicious! Can’t wait to make this for my family. 🦃
I followed it exactly and the flavor was okay, but I think I could’ve used more seasoning—like adding garlic or more herbs under the skin. Butter smelled amazing the whole time.
Totally agree—this recipe is pretty mild. Butter aroma is everything, but I always bump up the seasoning too (extra salt/pepper, garlic, and a little more rosemary).
I hate turkey but this was not bad! Surprising. My kids liked it a lot.
Great recipe! Make sure to baste it a lot, and don’t forget the broth! Really makes a difference.
This turkey was amazing! Juicy and flavorful. My family loved it! Will make again!
Really? I tried this recipe too, and mine was kinda dry. Maybe I overcooked it? I dunno…
So glad to hear it turned out well! The family gatherings are always better with a good turkey. Which sides did you serve with it?
Made this for Thanksgiving and it came out juicy. The basting plus that broth in the pan really helped. I also let it rest the full 20 minutes—worth it!
I’m skeptical about “stuffing the cavity” like that without changing cook time—stuffing could cook unevenly. It was fine, but I kept checking temps.
Yeah I get why you’re skeptical. Stuffed cavities can insulate and unevenly heat the bird. I usually end up checking the thickest parts + making sure the stuffing stuff cooks too (or I just cook the stuffing separately).
I’ve done it both ways—this recipe’s method is pretty forgiving since you’re still roasting whole for the same time and checking with a thermometer. If you kept checking temps, you pretty much solved the problem.
The instructions are super clear, especially the “165°F in the thickest part of the thigh” part. I was nervous about the timing but it came out right around the end.
I tried this recipe and it was a disaster. The turkey was so dry, I couldn’t even eat it. What went wrong?
I followed the recipe but my turkey came out dry… Maybe I cooked it too long? Not sure what went wrong.
I think 325°F is too low for a bird that big… mine was kinda pale after the time. The thermometer saved it again, but I’d bump the temp at the end.
This recipe was amazing! The turkey came out so juicy. Followed everything step by step. Will definitely make it again for Thanksgiving!
My thermometer read 165°F after the first hour, then it was overdone. I think the “thickest part of the thigh” spot matters a lot. Still edible though!
Good instructions overall. I used fresh herbs and it smelled amazing. Next time I’ll probably season the skin a bit more because mine felt slightly bland.
Thanks! Fresh herbs must’ve made a huge difference—love that. I agree, a little extra salt/pepper on the skin helps it brown and not taste bland.
Didn’t understand the giblets step at first (I forgot to check the cavity 😅). Luckily I found them later and it was fine.
Yum! So good! I made this for dinner and my family loved it. Crown jewel of the feast!
I tried stuffing the cavity like the recipe says, but the veggies were kinda watery. Could be my fault (chopped too big). Any tips for keeping them from getting gross?
Simple and straightforward. I’ll give it a try for Thanksgiving.
I tried this but the turkey was a bit dry… I used a 20 pounder tho 🤷♂️.
The ingredients seem simple but wow, it worked wonders. Everyone kept asking for seconds!
I’m so glad to hear it turned out well! The simplicity really makes a difference. What did you serve it with?
“Roast 2 hours then 1 more” felt way too simple for a 12-15 lb bird. I don’t trust it without more guidance—temps vary a lot! Could use more detail.
Mine was a little dry even though I hit 165°F. I think I basted too late in the second hour—next time I’ll be more consistent.
The flavor was good, but I think 2 hours covered + 1 hour uncovered was a little short for my 14-lb bird. I had to roast longer to reach 165°F.
Is it really that easy? I’m skeptical. My last turkey was a disaster!
It really is! The key is basting and making sure it reaches the right temperature. Don’t let a past turkey mishap hold you back!
I dunno, it sounds too simple. Last time I tried a recipe like this, mine was burned on the outside and raw inside!
I added garlic because I can’t help myself, and it still followed the timing okay. Resting for 20 minutes made carving way easier.
Pretty solid instructions, but 2 hours + 1 hour felt a bit short for my 14-lb bird. I ended up roasting longer until the thermometer hit 165°F. Still turned out great though.