A family favorite for over 25 years! Our oven-roasted herbed butter turkey is the centerpiece of any holiday meal.
Type of Cuisine:
American
Prep Time: 30 minutes.
Cook Time: 2 hours 30 minutes
How Many Servings?
10-12 servings
For many, oven-roasted turkey and Thanksgiving are synonymous. Thanksgiving is one of my most cherished holidays! It’s that special time when all my children gather around the same table. The anticipation begins days in advance, with family flocking to town, eager for the feast and the joy of cooking together.
Like clockwork, my phone buzzes with calls from my kids inquiring about the menu. As a mom, I playfully turn the tables and ask for their wishes. The answer? Invariably, it’s my oven-roasted herbed butter turkey.
Despite its 25-year legacy in our family, the recipe remains unchanged. Yet, our family has expanded. Today, a single turkey isn’t enough; I roast two! The beauty of this turkey recipe is its simplicity. It takes just 20 minutes to prep, and what emerges from the oven is a succulent, aromatic masterpiece, perfect for Thanksgiving. My unwavering commitment to this cooking method ensures perfection every single time.
Key Ingredients for a Flavorful Oven-Roasted Turkey
- Turkey: The star of the show, the turkey’s meaty flavor is enhanced by the herbs and aromatics used for roasting.
- Fresh Rosemary, Sage, and Thyme: These aromatic herbs give the turkey a fragrant and earthy note, infusing it with a savory essence.
- Unsalted Butter: Used to create a luscious herb butter mixture, it adds richness and ensures a crispy, golden skin.
- Oranges Zest: The citrusy zest brightens the dish, lending the roasted turkey a zesty, fresh aroma.
- Onion, Celery Stalks, and Fennel form the flavor base, infusing the turkey with a sweet, savory, and slightly anise-like essence.
- Carrots: Along with the other vegetables, carrots add depth and natural sweetness to the pan juices, which later become the foundation for a flavorful gravy.
Everything You Need to Know for Perfect Oven-Roasted Turkey
After making this oven-roasted turkey for over 25 years (including countless Thanksgiving dinners at my café!), I’ve learned all the tricks for juicy, flavorful results every single time. Here’s what you need to know before you start.
Thawing Your Turkey (Don’t Skip This!)
Start early! This is the most important step for a successful oven-roasted turkey. A frozen bird needs proper thawing time in the refrigerator—never on the counter.
The rule: Allow 24 hours of thawing for every 4-5 pounds of turkey.
- 12-pound turkey = 3 days in the fridge
- 16-pound turkey = 4 days in the fridge
- 20-pound turkey = 5 days in the fridge
Mark your calendar now, so you’re not scrambling at the last minute!
How Much Turkey Do You Need?
Plan on 1 to 1.5 pounds of turkey per person. I always go on the generous side because leftover turkey sandwiches are one of the best parts of Thanksgiving!
Quick guide:
- 8-10 people = 12-15 pound turkey
- 12-14 people = 18-21 pound turkey
- 16-20 people = 24-30 pound turkey
The recipe below uses a 21-pound bird and serves 14 people perfectly, with plenty for seconds.
Best Herbs for Oven-Roasted Turkey
I stick with the classic trio that never fails: rosemary, sage, and thyme. These herbs give your oven-roasted turkey that traditional Thanksgiving aroma everyone loves, and they pair beautifully with all your favorite sides. Fresh herbs make a big difference here, but dried works in a pinch (use half the amount if using dried).
My Top Tips for Juicy Oven Roasted Turkey
These are the techniques I relied on year after year at the café, and they work every single time:
DO:
- Prep ahead: Season your turkey the day before and let it sit at room temperature for 1 hour before roasting
- Butter under the skin: Gently slide herbed butter under the breast skin; this is the secret to incredibly moist meat
- Tent with foil: Cover the turkey loosely with foil for the first 2-3 hours, then remove for the final 30 minutes to get that gorgeous golden skin
- Start high, finish low: Begin at 425°F for 30 minutes to jump-start browning, then reduce to 350°F for even cooking
- Use a thermometer: Aim for 165°F in the thickest part of the thigh, but I pull mine at 160°F since it continues cooking during rest time
- Let it rest: Cover with foil and let it rest for 20-30 minutes before carving. This keeps all those juices inside
DON’T:
- Baste too early: Opening the oven repeatedly drops the temperature and dries out your turkey. Wait until the final hour if you must baste
- Stuff the cavity: Cook your stuffing separately for food safety and more even cooking
- Carve too soon: I know it’s tempting, but that resting time is crucial for a juicy oven-roasted turkey!
What to Serve with Oven-Roasted Turkey
Your oven-roasted turkey deserves an amazing lineup of sides! Here are my go-to Thanksgiving dishes that complement the herbed butter flavors beautifully.
The Essential Sides
- Mashed Potatoes: Creamy, buttery, and perfect for soaking up all that turkey gravy. I like mine with plenty of butter and a splash of cream.
- Stuffing: Since we’re not stuffing the bird, make a big pan of herbed stuffing on the side. It gets crispy edges this way, and everyone fights over them!
- Homemade Gravy: This is non-negotiable! Use those turkey drippings to make rich, flavorful gravy that ties everything together.
- Cranberry Sauce: The bright, tangy sweetness cuts through all the rich flavors. I always make my [fresh cranberry sauce](link if you have one) with orange and ginger.
- Green Bean Casserole or Roasted Vegetables: Add some color and balance to the plate with tender-crisp vegetables.
- Dinner Rolls: Warm, buttery rolls are perfect for mopping up every last bit of gravy.
Don’t Forget Dessert!
After all that savory goodness, finish strong with classic apple pie and pumpkin tart. Your oven-roasted turkey feast isn’t complete without them!
Pro tip: Make your desserts and cranberry sauce a day or two ahead so you can focus on the turkey on Thanksgiving Day.
Storing, Reheating & Using Leftover Turkey
The best part about making a big oven-roasted turkey? All those delicious leftovers! Here’s how to store and use every bit.
How to Store Leftover Turkey
Refrigerator: Remove all the meat from the bones within 2 hours of cooking. Store in airtight containers for up to 3-4 days. Keep white and dark meat separate if you can—they reheat differently.
Freezer: For longer storage, freeze turkey in portions. Wrap tightly in plastic wrap, then aluminum foil, or use freezer bags with all the air pressed out. Label with the date. Frozen turkey stays good for up to 3 months.
Save those bones! Don’t throw them away—they make incredible turkey stock for soups.
Best Ways to Reheat Turkey (Without Drying It Out!)
- In the Oven: Place sliced turkey in a baking dish, add a splash of turkey broth or gravy, cover tightly with foil, and heat at 325°F for 20-30 minutes until warmed through.
- In the Microwave: Add a few tablespoons of broth to keep it moist. Cover and heat in 1-minute intervals, stirring between each, until hot.
- On the Stovetop: Warm sliced turkey gently in a skillet with a little butter or broth over medium-low heat.
- Pro tip: Slice or shred turkey before reheating; it warms more evenly and stays juicier than reheating whole pieces.
My Favorite Ways to Use Leftover Turkey
After years of Thanksgiving leftovers, these are my go-to ways to make the best use of every bite:
- Turkey Sandwiches: The classic! Layer turkey with cranberry sauce, stuffing, and a smear of mayo on soft rolls.
- Turkey Soup: Simmer that turkey carcass with vegetables, herbs, and noodles for a comforting soup that tastes even better than the original meal.
- Turkey Pot Pie: Mix shredded turkey with vegetables and gravy, top with puff pastry, and bake until golden.
- Turkey Salad: Toss diced turkey with celery, dried cranberries, pecans, and mayo for quick lunches all week.
Step-by-Step Instructions
Prep and Clean Your Turkey
Pat the turkey completely dry with paper towels—this helps the skin get extra crispy. For an even cleaner bird, you can gently scrub the skin with a mixture of coarse salt and a splash of white vinegar, then rinse again and pat dry.
Repeat the drying process as needed to ensure the turkey is completely dry.
Make Your Herbed Butter
Prep Your Roasting Pan and Oven
Spread most of them across the bottom of your roasting pan to create a flavorful bed for the turkey to sit on, but reserve about 2 cups to stuff inside the cavity for extra flavor and moisture.y.
Season and Stuff the Turkey
Spread half of the herbed butter evenly under the skin, directly on the breast meat. This keeps it incredibly moist and flavorful. Stuff the cavity with the 2 cups of reserved vegetables and a few sprigs of fresh herbs for extra aromatics while it roasts.
Truss, Butter, and Get Ready to Roast
Now take the remaining herbed butter and spread it generously all over the outside of the turkey, the breast, legs, wings, everywhere. Don't be shy with it!
Pour 1 cup of water into the bottom of the pan to keep things moist, then tent the turkey loosely with aluminum foil. Make sure it's completely covered but not touching the skin.
Roast to Golden Perfection
About 30 minutes before you think it's done, remove the foil so the skin can get gorgeously golden and crispy. Your turkey is ready when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
I usually pull mine at 160°F since it continues cooking during the rest. Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This resting time lets all those delicious juices redistribute throughout the meat.
Carve, Serve, and Enjoy!
Transfer your beautiful oven-roasted turkey to a cutting board or serving platter, carve, and watch everyone's faces light up when they take that first bite.
Happy Thanksgiving! Wishing you and your loved ones a table full of delicious food and hearts full of gratitude.
This oven roasted turkey with herbed butter has been my Thanksgiving go-to for over 25 years—and once you taste how juicy and flavorful it is, it’ll be yours too!
Type of Cuisine:
American
Prep Time: 30 minutes.
Cook Time: 2 hours 30 minutes
How Many Servings?
10-12 servings
Ingredients:
| 21 lbs. turkey (clean and dry) | |
| 2 tablespoons fresh rosemary (chopped fine) | |
| 2 tablespoons fresh sage (chopped fine) | |
| 2 tablespoons fresh thyme (chopped fine) | |
| 12 oz unsalted butter (soften) | |
| 2 oranges zest | |
| 1 large onion (chopped) | |
| 8 celery stalks (roughly chopped) | |
| 1 fennel (chopped roughly) | |
| 5 carrots (peeled and chopped) | |
| Salt and pepper to season | |
| 1 cup water |
Preparation
Remove the turkey from its packaging and rinse it thoroughly inside and out with cold water. Pull out and discard the giblets and neck from the cavity (they're usually in a bag). Pat the turkey completely dry with paper towels—this helps the skin get extra crispy. For an even cleaner bird, you can gently scrub the skin with a mixture of coarse salt and a splash of white vinegar, then rinse again and pat dry. Repeat the drying process as needed to ensure the turkey is completely dry.
Let the butter sit at room temperature until it's soft and easy to mix—about 30 minutes. While it's softening, wash and thoroughly dry your fresh herbs (rosemary, sage, and thyme). Finely chop them and set aside. You want the herbs nice and dry so they blend smoothly into the butter.
Preheat your oven to 425°F and position a rack in the lower third—this ensures even heat circulation around the turkey. Chop your vegetables (onions, carrots, celery) into large chunks. Spread most of them across the bottom of your roasting pan to create a flavorful bed for the turkey to sit on, but reserve about 2 cups to stuff inside the cavity for extra flavor and moisture.y.
Place your dried turkey in the prepared roasting pan. Now for the best part! Gently lift the skin over the breast and carefully slide your fingers underneath, working your way toward the neck to create a pocket. Spread half of the herbed butter evenly under the skin, directly on the breast meat. This keeps it incredibly moist and flavorful. Stuff the cavity with the 2 cups of reserved vegetables and a few sprigs of fresh herbs for extra aromatics while it roasts.
Tie the turkey's legs together with kitchen twine, this helps it cook evenly and gives you that classic roasted turkey shape. Place the turkey breast-side up on top of the vegetables in your roasting pan. Now take the remaining herbed butter and spread it generously all over the outside of the turkey, the breast, legs, wings, everywhere. Don't be shy with it! Pour 1 cup of water into the bottom of the pan to keep things moist, then tent the turkey loosely with aluminum foil. Make sure it's completely covered but not touching the skin.
Start roasting at 425°F for 30 minutes, this high heat gets the skin browning beautifully. After 30 minutes, reduce the oven temperature to 350°F and continue roasting for another 2-3 hours (depending on your turkey's size). About 30 minutes before you think it's done, remove the foil so the skin can get gorgeously golden and crispy. Your turkey is ready when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F. I usually pull mine at 160°F since it continues cooking during the rest. Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This resting time lets all those delicious juices redistribute throughout the meat. Carve, Serve, and Enjoy! Transfer your beautiful oven-roasted turkey to a cutting board or serving platter, carve, and watch everyone's faces light up when they take that first bite. Happy Thanksgiving! Wishing you and your loved ones a table full of delicious food and hearts full of gratitude.
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