When I first nailed this roast turkey recipe, it was a last-minute save for a family dinner that could have gone sideways. The turkey was juicy, the skin perfectly golden crispy, and everyone at the table actually asked for seconds. Since then, it’s become my go-to roast turkey for any occasion needing a reliable, comforting meal. This bird feels like home cooking at its best—straightforward, satisfying, and full of those cozy flavors that make gathering around the table so special.
Roast turkey can sometimes get a bad rap for being dry or complicated, but this recipe proves it doesn’t have to be. Using simple ingredients you probably already have, it consistently delivers a moist turkey breast and that golden crispy turkey skin we all love. If you’re like me and want a recipe that won’t let you down, this holiday roast turkey (or really, any roast turkey) will fit into your rotation as a dependable, crowd-pleaser.
What I appreciate most is how this roast turkey fits into real home cooking without needing fancy steps or rare ingredients. It’s practical enough for weeknight dinners and impressive enough for holidays. If you’re a home cook looking for a trustworthy roast turkey recipe that’s both delicious and doable, I’m excited to share this one with you. It’s the kind of recipe I keep coming back to, and I hope it finds a spot in your kitchen too.
What You’ll Need:
- 1 whole turkey (10-12 pounds) – Fresh or thawed works great. A slightly smaller bird can work too; just adjust cooking time.
- 1/2 cup unsalted butter, softened – This gives your roast turkey skin that golden crispy finish. No worries if you don’t have butter; use olive oil instead for a simple swap.
- 2 teaspoons salt – I usually add a bit more because it helps bring out the turkey’s natural flavors. You’ll find this in the regular grocery aisle.
- 1 teaspoon ground black pepper – Freshly cracked if you have it adds extra bite.
- 4 garlic cloves, minced – Garlic infuses subtle flavor. Feel free to use garlic powder for a shortcut in a pinch.
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) – I love thyme with turkey, but rosemary or sage work well too.
- 1 large onion, quartered – Adds moisture inside the turkey as it roasts.
- 2 cups low-sodium chicken broth – For basting and keeping that moist turkey breast.
- Optional: Stuffing ingredients if making stuffed roast turkey – Bread cubes, celery, onion, herbs. Keep stuffing simple to ensure even cooking.
This roast turkey keeps costs reasonable because it calls for common pantry items. Basic butter, salt, pepper, and simple herbs—you don’t need anything fancy. If you want to keep prep easy, you can buy pre-minced garlic and pre-chopped herbs. After cooking, leftovers store beautifully in airtight containers in the fridge for 3-4 days or freeze if you want to save for later.
Personally, I like adding a little more butter under the skin for extra juicy meat and golden crispy turkey skin every time. That extra fat does wonders.
Let’s Make It Together:
- Preheat your oven to 325°F – A moderate heat ensures even cooking without drying out your roast turkey.
- Prepare the turkey – Remove the giblets and pat the bird dry with paper towels. Dry skin helps get that golden crispy turkey skin we all crave.
- Make a butter herb mixture – Combine softened butter, minced garlic, thyme, salt, and pepper in a bowl. Slather this under the skin all over the turkey breast and on top. This step is key for moist turkey breast and flavorful skin.
- Stuff the turkey cavity if desired – Add your simple stuffing or just toss the quartered onion inside for added moisture.
- Tie the legs together with kitchen twine – This cooks the bird evenly and keeps the stuffing snug if using.
- Place the turkey breast-side up on a rack in a roasting pan – This allows heat to circulate and crisp that skin.
- Pour two cups of chicken broth into the bottom of the pan – This keeps the environment moist and is great for basting the gravy later.
- Roast your turkey – Plan on about 13-15 minutes per pound. For a 10-pound bird, that’s roughly 2 to 2 ½ hours.
- Baste every 30-40 minutes with the pan juices – This helps keep the meat juicy and the skin crisp.
- Check internal temperature – Insert a meat thermometer into the thickest part of the breast; it should read 165°F. If your roast turkey looks a bit pale, you can turn on the broiler for a few minutes at the very end to get that perfect golden crispy turkey skin, just watch closely.
- Rest your turkey for 20-30 minutes before carving – This locks in the juices for moist turkey breast.
From start to finish, this roast turkey takes about 3 hours including resting time. While it cooks, you can prep side dishes or set the table.
I used to rush roasting and skip basting, which left me with dry meat and so-so skin. Taking your time and paying attention to these details means your roast turkey will come out beautifully every time. Your kitchen will smell amazing when your turkey is ready—like warm, welcoming comfort captured in the air.
How to Serve & Enjoy:
Serving this roast turkey can be as straightforward or festive as you like. I usually slice the moist turkey breast thickly and pile it on warm plates alongside classic sides like roasted butternut squash with ground turkey or a simple green salad.
Mashed potatoes, cranberry sauce, and roasted vegetables are holiday classics for a reason—they bring balance and color that pairs beautifully with the golden crispy turkey skin. For a cozy weeknight, I like pairing the leftover roast turkey with turkey medallions in orange teriyaki sauce—a quick, tasty spin that stretches the bird further.
This roast turkey shines at family dinners, holiday feasts, or any time you want to impress without stress. Presentation doesn’t have to be fancy; a few fresh herb sprigs on the platter go a long way to brighten the table. When it comes to leftovers, I’m a big fan of turkey burger chili, which makes a new meal out of yesterday’s roast turkey without extra effort.
Seasonal variations are fun to try too. For fall, mix herbs like sage and rosemary in the butter, or stuff the bird with apples and cranberries for a festive twist. Friends and family always comment on how this roast turkey looks and tastes like it took hours, when really, it’s quite simple.
Your Questions Answered:
Can I make this roast turkey ahead of time?
Absolutely! You can roast the turkey a day in advance and keep it tightly covered in the fridge. Warm it gently in the oven or slice cold for sandwiches. Just be sure to reheat to a safe temperature before serving.What’s a good substitute for butter in this roast turkey?
Olive oil is a great substitute with a healthier twist. It won’t crisp the skin quite as much as butter, but if you mix it with some melted butter or spread it generously, your golden crispy turkey skin will still shine.How do I adjust cooking times for a bigger or smaller roast turkey?
Plan on 13-15 minutes per pound at 325°F. For smaller birds under 10 pounds, start checking temperature earlier to avoid drying out moist turkey breast. For larger birds, consider tenting with foil halfway through roasting to prevent over-browning.Can I make a stuffed roast turkey with this recipe?
Yes! Just keep the stuffing simple to ensure even cooking and food safety. Stuff the cavity loosely and use a meat thermometer inside the stuffing to confirm it reaches 165°F along with the turkey.How do I get crispy skin without drying out the turkey breast?
The butter under the skin keeps moisture locked in, and basting every 30-40 minutes helps. If needed, finish under the broiler for a short time to crisp skin without overcooking meat.Is it better to brine the turkey?
Brining can add moisture and flavor, but it’s not necessary for this recipe. The butter, herbs, and basting create a juicy bird with a golden crispy turkey skin you can count on.Can I use this recipe for turkey parts like breast or thighs?
Definitely! Adjust timing accordingly—usually 20 minutes per pound for parts. The butter and herb mixture still works beautifully to keep turkey breast moist.
This roast turkey reminds me of another favorite for weeknight dinners: roasted butternut squash with ground turkey. Simple, satisfying, and always reliable. For more dinner ideas, check out turkey medallions with orange teriyaki sauce or turkey burger chili—all great ways to enjoy turkey beyond the holiday roast turkey.
For extra inspiration on turkey cooking, take a look at this great post about cooking a turkey in parchment paper for a juicy, flavorful bird or check out the best roasted Thanksgiving turkey recipe for some holiday tips. And if you’ve ever worried about dry holiday turkey, this holiday turkey tip might just change how you roast yours forever.
Final Thoughts:
This roast turkey holds a special place in my recipe collection because it’s a reliable, straightforward way to serve moist turkey breast with golden crispy turkey skin every time. It’s easy enough for weeknight dinners but impressive enough for holiday roast turkey traditions. My best roast turkey tips: Always slather butter under the skin, baste regularly, and rest your bird before carving.
I’ve tested variations with simple herb swaps, lightly brining, and even stuffed roast turkey versions. The one my family requests most is the classic herb butter slathered bird—consistently delicious and totally dependable. I encourage you to make this roast turkey your own, adding your favorite seasoning or stuffing to suit your taste.
What I hope you’ll love most is how this roast turkey brings people together without stress or fuss. It’s the recipe I turn to when I want a meal that feels like a warm hug at the end of the day. Welcome to the club of home cooks who can confidently roast a turkey that’s juicy, flavorful, and always hits the mark. You’ve got this!
Roast Turkey
A classic roast turkey recipe featuring tender, juicy meat with crispy golden skin, perfect for holiday gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 whole turkey (12-14 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 large onion, quartered
- 1 lemon, halved
- 4 garlic cloves, smashed
- 2 cups low-sodium chicken broth
- Fresh parsley and sage sprigs (optional, for stuffing)
Instructions
- Preheat the oven to 325°F (165°C).
- Remove turkey giblets and pat the turkey dry with paper towels.
- In a small bowl, mix the softened butter, salt, pepper, thyme, and rosemary.
- Carefully loosen the skin over the turkey breast and rub half of the butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.
- Stuff the cavity with onion, lemon, garlic, and fresh herbs if using.
- Place the turkey breast-side up on a rack in a roasting pan. Tuck the wing tips under the body.
- Pour chicken broth into the bottom of the pan to keep the turkey moist.
- Roast the turkey, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 3 to 3.5 hours.
- Remove the turkey from the oven and tent with foil. Let rest for 20-30 minutes before carving.
Notes
For extra crispy skin, increase the oven temperature to 425°F (220°C) during the last 20 minutes of roasting.