Oven Roasted Turkey with Herbed Butter

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.

All About Turkey Day

Preparing for Thanksgiving is exciting, and it all begins with roasted turkey. Here are some essential tips and guidelines for making the star of the show—your oven— Let’s explore your Turkey Day a delicious success.

Thawing the Bird

Early planning is essential for the Thanksgiving festivities, especially for your oven-roasted turkey. Proper thawing is crucial for a successful roast, starting with a frozen bird. The recommended method is a refrigerator thaw. As a general guideline, allow one day of thawing for every 4-5 pounds of turkey. So, for a 12-pound turkey destined to be your oven-roasted centerpiece, you’re looking at a three-day thawing period in the fridge. Plan accordingly!

Serving Size

Are you wondering how much oven-roasted turkey you’ll need for your Thanksgiving gathering? It is estimated to cost between 1 and 1.5 pounds per guest. Aim for a turkey for a dinner party of 20. The rule of thumb is around 30 pounds. The recipe I’m sharing caters to 14 people, so I opt for a 21-pound bird. Always remember, it’s better to have leftovers than to fall short!

Choosing the Right Herbs

Selecting the right herbs is crucial to achieving the perfect oven-roasted turkey. While you can always experiment with your favorites, I highly recommend sticking to a trio that never fails: rosemary, sage, and thyme. These herbs infuse the turkey with a distinctive aroma and flavor and harmonize wonderfully with traditional Thanksgiving sides.

Dos and Don’ts for Oven-Roasted Turkey

After perfecting this oven-roasted turkey recipe for over 25 years, I’ve come to rely on these key tips to ensure a mouthwatering result:

Dos:

• Prep Ahead: Prepare your turkey a day in advance and let it sit out for an hour before roasting.
• Herbed Butter: Gently spread herbed butter under the skin of the breast for extra flavor and moisture.
• Cover with Foil: Keep the turkey covered with foil for most of the roasting time to retain moisture. Uncover it during the final 30 minutes to brown.
• Temperature Control: Start with a high heat of 425°F  for 30 minutes, then reduce to 350°F  for the remainder of the roasting time.
• Use a Thermometer: A meat thermometer is essential. Aim for an internal temperature of 165°F (74°C), but consider removing it slightly earlier, around 157-160°F, as it will continue to cook during the resting period.
• Let It Rest: After roasting, let the turkey rest for at least 20 minutes, covered in foil, before carving. This allows the juices to be redistributed.

Don’ts:

• Avoid Early Basting: Basting too early can dry out the turkey.
• Skip the Stuffing: Stuffing the turkey can increase the risk of foodborne illness. Instead, prepare stuffing separately.