This classic roast turkey recipe creates a stunning centerpiece with golden, crispy skin and incredibly moist, flavorful meat. The secret lies in a combination of techniques: herb butter rubbed under and over the skin, proper brining for maximum moisture retention, and careful temperature control throughout the roasting process. This method produces a turkey that’s beautifully browned on the outside while remaining juicy and tender on the inside. The aromatic blend of fresh herbs, garlic, and butter infuses every bite with savory flavor, while the simple pan gravy made from the drippings ties everything together perfectly. This recipe serves 12-14 people generously and transforms any meal into a memorable feast worthy of holidays and special celebrations.
Serves: 12-14 people
Preparation Time: 30 minutes (plus 8-24 hours brining time)
Cooking Time: 3-4 hours (depending on turkey size)
Resting Time: 30 minutes
What You’ll Need
For the Brine
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 bay leaves
- 2 tablespoons whole peppercorns
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
For the Turkey
- 1 whole turkey (12-14 pounds), thawed if frozen
- 6 tablespoons unsalted butter, softened
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 lemon, quartered
- 1 large onion, quartered
- 4 celery stalks, cut into chunks
- 3 carrots, cut into chunks
- 2 cups chicken broth
For the Gravy
- Pan drippings from turkey
- 3 tablespoons all-purpose flour
- 2-3 cups chicken broth
- Salt and pepper to taste
Brining the Turkey
Start this process 8-24 hours before you plan to cook the turkey. In a large pot or clean bucket, dissolve the kosher salt and brown sugar in the gallon of water, stirring until completely dissolved.
Add the bay leaves, peppercorns, thyme, and rosemary to create an aromatic brine. The herbs will infuse subtle flavor throughout the meat during the brining process.
Remove the turkey from its packaging and remove the neck and giblets from the cavity. Save these for making stock if desired. Rinse the turkey inside and out with cold water.
Submerge the turkey completely in the brine, breast-side down. If needed, weigh it down with a plate to keep it submerged. Refrigerate for 8-24 hours. The longer brining time results in more flavorful and moist meat.
Preparing the Herb Butter
Remove the turkey from the brine 1 hour before cooking to allow it to come to room temperature. This ensures more even cooking throughout.
Pat the turkey completely dry inside and out with paper towels. This step is crucial for achieving crispy skin.
In a small bowl, combine the softened butter with the chopped sage, thyme, rosemary, minced garlic, salt, and pepper. Mix thoroughly until all herbs are evenly distributed throughout the butter.
Seasoning and Preparing the Turkey
Preheat your oven to 325°F. Position a rack in the lower third of the oven to accommodate the turkey’s height.
Carefully loosen the skin over the breast and thighs by sliding your fingers between the skin and meat. Be gentle to avoid tearing the skin.
Rub about two-thirds of the herb butter directly onto the meat under the skin, spreading it evenly over the breast and thigh areas. This placement keeps the herbs moist and flavors the meat directly.
Rub the remaining herb butter all over the outside skin of the turkey. This will help create that beautiful golden color and add flavor to the crispy skin.
Stuff the turkey cavity with the quartered lemon and onion. These aromatics will steam from the inside, adding subtle flavor and helping keep the meat moist.
Setting Up for Roasting
Place the chopped celery, carrots, and remaining onion pieces in the bottom of a large roasting pan. These vegetables will serve as a natural roasting rack and will flavor the pan drippings for gravy.
Position the turkey breast-side up on top of the vegetables. Tuck the wing tips under the body and tie the legs together with kitchen twine for even cooking and attractive presentation.
Pour the chicken broth into the bottom of the pan around the vegetables. This creates steam in the oven and prevents the drippings from burning.
Roasting the Turkey
Place the turkey in the preheated oven and roast for approximately 20 minutes per pound. For a 12-14 pound turkey, this means 4-4.5 hours total cooking time.
After the first hour, tent the turkey loosely with aluminum foil if the skin is browning too quickly. You can remove this foil during the last 30 minutes for final browning.
Baste the turkey every 45 minutes with the pan juices. This helps keep the skin moist and promotes even browning.
Checking for Doneness
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. The juices should run clear when the thigh is pierced.
Check the temperature in several places: the thickest part of both thighs and the center of the breast. All should reach 165°F for food safety.
If the breast is cooking faster than the thighs, tent just the breast area with foil while the thighs finish cooking.
Resting and Carving
Remove the turkey from the oven and tent loosely with foil. Let it rest for at least 30 minutes before carving. This resting time allows the juices to redistribute throughout the meat, ensuring moist, tender slices.
While the turkey rests, strain the pan drippings and use them to make gravy. The vegetables will have caramelized beautifully and added incredible flavor to the drippings.
Making Pan Gravy
Pour the pan drippings through a fine-mesh strainer into a measuring cup. Let the fat separate and rise to the top, then skim off excess fat, reserving about 3 tablespoons.
Heat the reserved fat in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly to create a roux.
Gradually whisk in 2-3 cups of chicken broth and the defatted pan drippings. Simmer until thickened, about 5-10 minutes. Season with salt and pepper to taste.
Carving and Serving
Remove the kitchen twine and aromatics from the cavity. Place the turkey on a large cutting board with a groove around the edges to catch juices.
Start by removing the legs and thighs, then slice the breast meat against the grain. Arrange the slices on a warm platter and serve immediately with the pan gravy.
Storage and Leftovers
Remove all meat from the bones within 2 hours of cooking for food safety. Store leftover turkey in the refrigerator for up to 4 days or freeze for up to 3 months.
The turkey carcass makes excellent stock. Simmer it with vegetables and herbs for 2-3 hours to create a flavorful base for soups and other dishes.
Timing Tips
Start thawing a frozen turkey 24-48 hours before brining, depending on size. Plan your cooking schedule backward from when you want to serve the meal.
Remember that the turkey needs to rest for 30 minutes after cooking, so plan accordingly. Use this time to finish side dishes and make gravy.
Temperature Guidelines
Use a reliable instant-read thermometer for accuracy. The internal temperature will rise about 5 degrees during resting, so you can remove the turkey from the oven when it reaches 160°F.
Don’t rely solely on pop-up timers that sometimes come with turkeys. These are often inaccurate and can lead to overcooked meat.
Troubleshooting
If the skin isn’t browning enough, increase the oven temperature to 425°F for the last 15-20 minutes of cooking.
If parts of the turkey are cooking too quickly, cover those areas with small pieces of foil while the rest continues cooking.
For extra-crispy skin, place the turkey under the broiler for 2-3 minutes at the very end of cooking, watching carefully to prevent burning.
