This Thanksgiving Roast Turkey is the centerpiece of every holiday table. Golden, juicy, and seasoned to perfection with fresh herbs, butter, and citrus, it’s the kind of recipe that turns a family dinner into a memory. Whether you’re hosting Thanksgiving, Christmas, or a festive Sunday meal, this roast turkey comes out tender every time. With my step-by-step method, you’ll avoid the dreaded dry turkey and wow your guests with a flavorful, picture-perfect bird.
Why You’ll Love This Roast Turkey
- Classic holiday centerpiece
- Golden skin + juicy meat (never dry)
- Flexible flavors with herbs & citrus
- Perfect for Thanksgiving or Christmas
- Great leftovers for soups, sandwiches, and casseroles
Tips for Success
- Thaw turkey completely in fridge (24 hrs for every 4–5 lbs).
- Use an oven thermometer for accuracy.
- Baste with pan drippings but don’t overdo it (every 45 minutes is enough).
- Always rest the turkey before carving to lock in juices.
Serving Ideas & Pairings
- Serve with mashed potatoes, corn casserole, green bean casserole, and cranberry sauce.
- Pair with homemade gravy from turkey drippings.
- Add a fresh salad or roasted root vegetables for balance.
How Much Turkey Per Person?
One of the biggest questions when planning Thanksgiving dinner is: How big of a turkey do I need? Here’s a simple guide:
- For bone-in whole turkey:
Plan on 1 to 1.5 pounds of turkey per person.- 8 people → 10–12 lb turkey
- 12 people → 14–16 lb turkey
- 16 people → 18–20 lb turkey
- For boneless turkey breast:
Plan on ½ to ¾ pound per person. - If you want plenty of leftovers:
Add an extra 2–3 pounds to your total bird size.
💡 Tip: Bigger isn’t always better! A turkey over 20 pounds can cook unevenly. If you’re serving a crowd, consider roasting two smaller turkeys instead of one giant bird.
Frequently Asked Questions
1. How long does it take to cook a turkey?
Plan for 15 minutes per pound at 325°F. A 14-lb turkey will take ~3 hours 30 minutes.
2. Should I brine my turkey?
Optional, but highly recommended for flavor and moisture. A simple saltwater brine works well.
3. Can I make this ahead of time?
You can season and prep the turkey the night before. Roast on the day of serving.
4. How do I know when my turkey is done?
Use a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
5. Can I freeze leftovers?
Yes! Store carved turkey in airtight containers or freezer bags up to 3 months.
Thanksgiving Roast Turkey
Ingredients
Method
- Preheat oven – Heat to 325°F (165°C). Position rack in lower third of oven.
- Prepare turkey – Remove giblets and neck. Pat turkey dry with paper towels.
- Butter mixture – Mix softened butter, olive oil, salt, pepper, garlic powder, onion powder, paprika, and chopped herbs.
- Season turkey – Rub butter mixture under the skin, over the breast, and all over the turkey skin. Stuff cavity with onion, orange, lemon, and garlic.
- Truss & pan – Tie legs with kitchen twine. Place turkey breast-side up on a rack in a roasting pan. Pour broth into pan.
- Roast – Cook uncovered, basting every 45 minutes with pan juices. Roast until an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh (about 15 minutes per pound).
- Rest – Remove from oven, tent with foil, and let rest for 30 minutes before carving.
- Serve – Slice and arrange on platter with fresh herbs, orange slices, and cranberries.
Notes
- Butter trick: For extra flavor, mix butter with minced garlic and lemon zest.
- Juicy breast: Tent with foil halfway through cooking if breast browns too quickly.
- Make-ahead: Prep turkey the night before and refrigerate uncovered for crispier skin.
- Broth base: Use turkey drippings to make the best homemade gravy.
