There’s nothing quite like the aroma of a perfectly roasted turkey filling your kitchen, golden-brown and glistening with savory juices. This Roasted Thanksgiving Turkey is a showstopper, with tender, succulent meat that practically falls off the bone and a crispy, herb-infused skin that’s pure perfection. In just 10 minutes of prep and a little over 3 hours of cooking, you’ll have a centerpiece that’s as impressive as it is delicious.
Every bite delivers a harmony of rich, smoky flavors and melt-in-your-mouth textures, making it a feast for the senses. Packed with 70g of protein per serving, it’s hearty and wholesome, perfect for gathering loved ones around the table. This turkey isn’t just a meal—it’s a celebration of tradition and flavor.
What You’ll Need
- 12-pound turkey (thawed, if frozen)
- Salt and pepper, to taste
- 14.5 ounces chicken broth (or substitute with water or turkey broth)
- 4 tablespoons butter, melted (for basting)
How to Make It
- Preheat your oven to 325°F (163°C).
- Prepare the turkey: Remove all packaging, including the neck, giblets, and gravy packet (if included). Place the turkey breast side up in a roasting pan.
- Secure the turkey: Tuck the wings under the body and tie or clamp the legs together for even cooking.
- Season the cavity: Generously sprinkle salt and pepper inside the turkey.
- Dry the skin: Pat the outside of the turkey dry with a paper towel. Do not rinse the turkey, as this can spread bacteria.
- Baste and season: Brush the turkey with melted butter, then sprinkle salt and pepper all over the skin.
- Insert a meat thermometer: Place it into the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey is done when the thermometer reads between 165°F and 180°F (74°C and 82°C), and the juices run clear.
- Add liquid to the pan: Pour chicken broth (or water) into the bottom of the roasting pan to keep the turkey moist.
- Tent with foil: Loosely cover the turkey with foil to prevent over-browning.
- Roast the turkey: Cook in the preheated oven for 3 ½ to 4 hours, depending on the size of your turkey. Check the internal temperature for doneness.
- Rest the turkey: Once cooked, remove it from the oven and let it rest, covered with foil, for 15 minutes before slicing. This allows the juices to redistribute for a moist, flavorful turkey.
Perfect Pairings: Sauce and Topping Ideas
Elevate your roasted turkey with delicious sauces and toppings! Try a classic homemade gravy made from the pan drippings, or whip up a tangy cranberry sauce for a festive touch. For a creamy option, serve with herb-infused butter or a drizzle of garlic aioli. Don’t forget fresh herbs like rosemary or thyme for garnish!
Time-Saving Tips for a Stress-Free Feast
Save time by prepping your turkey the night before: remove it from the fridge, pat it dry, and season the cavity. Use a preheated oven to ensure even cooking, and consider pre-measuring your broth and butter for easy basting. If you’re short on time, opt for a smaller turkey or spatchcocking (butterflying) to reduce cooking time.
Storage and Reheating: Keep Your Turkey Tasty
Store leftover turkey in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices in freezer-safe bags for up to 3 months. To reheat, place turkey in a baking dish with a splash of broth, cover with foil, and warm in a 325℉ oven until heated through. Avoid microwaving to prevent dryness!
Equipment Guidance: Tools for Turkey Success
Make roasting easier with the right tools! A roasting pan with a rack ensures even cooking, while a meat thermometer guarantees your turkey reaches the perfect internal temperature. Use kitchen twine to tie the legs together and aluminum foil to tent the bird while it cooks. Don’t forget a sturdy carving knife for serving!
Common Questions: Turkey Troubleshooting
What if my turkey is browning too quickly? Tent it with foil earlier in the cooking process. How do I know when it’s done? Use a meat thermometer—165℉ in the thigh is safe, but 180℉ ensures juiciness. Can I brine the turkey? Absolutely! Brining adds flavor and moisture, but adjust your salt seasoning accordingly. Happy roasting!
Roasted Thanksgiving Turkey
Ingredients
- 12 pound turkey
- salt and pepper to taste
- 14.5 ounces chicken broth can also use water or turkey broth
- 4 tablespoons butter
Instructions
- Heat oven to 325℉.
- Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
- Place turkey into roasting pan breast side up.
- Tuck turkey wings under and tie or clamp legs together.
- Salt and pepper the inside cavity of the turkey.
- Dry outside of turkey with a paper towel (don’t wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
- Baste turkey with melted butter. Salt and pepper all over.
- Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165℉ and 180℉. The juices should run clear.
- Add broth into the bottom of the pan. (Water will also work).
- Tent foil over the turkey as it cooks. Cook in preheated oven for 3 ½ – 4 hours (depending on the size of your turkey – see notes below to know how long to cook your turkey for).
- After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
- Keep turkey covered with foil to keep warm while it rests.