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Golden roasted Thanksgiving turkey garnished with oranges, cranberries, and fresh herbs on a holiday platter.
Jana Rae

Thanksgiving Roast Turkey

Juicy Thanksgiving Roast Turkey with golden crispy skin, citrus, herbs, and butter. The ultimate holiday main dish for Thanksgiving, Christmas, or any festive family dinner.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Rest Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 14
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 lbs, thawed if frozen
  • 1 stick ½ cup unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 tablespoon salt adjust to taste
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh sage chopped
  • 1 onion quartered
  • 1 orange quartered
  • 1 lemon quartered
  • 1 head garlic halved
  • 2 cups chicken broth or turkey stock

Method
 

  1. Preheat oven – Heat to 325°F (165°C). Position rack in lower third of oven.
  2. Prepare turkey – Remove giblets and neck. Pat turkey dry with paper towels.
  3. Butter mixture – Mix softened butter, olive oil, salt, pepper, garlic powder, onion powder, paprika, and chopped herbs.
  4. 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.
  5. Truss & pan – Tie legs with kitchen twine. Place turkey breast-side up on a rack in a roasting pan. Pour broth into pan.
  6. 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).
  7. Rest – Remove from oven, tent with foil, and let rest for 30 minutes before carving.
  8. 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.