Description
Juicy Roast Turkey with crispy, herb-buttered skin and tender meat. Simple steps, minimal fuss, and perfect results for Thanksgiving or any cozy feast.
Ingredients
1 whole turkey (14 to 16 pounds)
Salt and pepper to taste
1 cup unsalted butter, softened
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper (or to taste)
1 lemon, halved
A few sprigs each of fresh sage, thyme, and rosemary
1 head garlic, cloves separated and peeled
Instructions
1. Let turkey and butter sit at room temperature for 1 hour.
2. Mix softened butter with chopped sage, thyme, rosemary, minced garlic, salt, and pepper.
3. Preheat oven to 450°F and place rack in the lower third.
4. Remove packaging, giblets, and any excess liquid; pat the turkey very dry.
5. Season the turkey with salt and pepper inside and out.
6. Stuff the cavity with lemon halves, herb sprigs, and peeled garlic cloves.
7. Rub the herb butter all over the skin; tuck wings and tie legs if desired.
8. Set turkey breast side up on a rack in a roasting pan.
9. Place turkey in the oven and immediately lower the temperature to 350°F.
10. Roast about 13 minutes per pound (about 3 hours for a 14-pound bird) until the thickest part of the thigh reaches 165°F.
11. If the skin browns too early, loosely tent the turkey with foil.
12. When done, tilt the turkey to drain juices, transfer to a board, and rest 20 minutes before carving.
Notes
Use a roasting rack to elevate the turkey for crispier skin.
Avoid adding liquid to the pan if you prefer a crisper finish.
Dried herbs can replace fresh (use about 1 teaspoon dried per 1 tablespoon fresh).
Use sea salt or kosher salt; reduce or skip added salt if the turkey is brined.
Don’t wash the turkey; pat it dry instead.
Read the recipe fully before starting to avoid missing ingredients or steps.
Turkey thawing guide: 1 day per 5 pounds in the fridge.
Leftovers: refrigerate within 2 hours; keep 3–4 days or freeze 2–3 months.
Stuffing: cook separately for food safety and even doneness.
Texture and flavor: juicy meat with crispy, herb-infused skin.
No basting required; foil tent if skin darkens too quickly.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Thanksgiving
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 6 oz cooked)
- Calories: 537
- Sugar: 1
- Sodium: 684
- Fat: 33
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 56
- Cholesterol: 234