Roast Turkey

Nothing says celebration quite like a perfectly golden, juicy roast turkey. Whether you’re hosting Thanksgiving, Christmas dinner, or a cozy family feast, this recipe delivers tender meat, crispy skin, and irresistible flavor every single time. With aromatic herbs, garlic butter tucked under the skin, and a foolproof roasting method, you’ll impress everyone at the table without breaking a sweat. This simple yet elegant roast turkey recipe ensures moist, flavorful results — even for first-time cooks.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Unbelievably Juicy: The herb-garlic butter melts under the skin, infusing every bite with rich, savory goodness.
• Easy to Master: Clear, step-by-step instructions make it perfect for beginners or seasoned cooks.
• Aromatic & Flavorful: Fresh herbs, garlic, and butter come together to create an irresistible aroma that fills your kitchen.
• Make-Ahead Friendly: You can prep it a day in advance, so it’s stress-free when guests arrive.
• Perfect for Any Holiday: A guaranteed showstopper for Thanksgiving, Christmas, or Sunday dinners.

This roast turkey stands out for its moist texture, deeply seasoned meat, and crisp, buttery skin — a comforting classic everyone will love.

Ingredients Needed

For the Turkey

• 1 whole turkey breast (2.5–3 kg / 5–6 lb), bone-in, skin-on (not brined)
• ½ tsp salt
• Freshly ground black pepper
• Small bunch of fresh herbs: 4 rosemary sprigs, 8 sage sprigs, 10 thyme sprigs
• 12 garlic cloves, smashed

For the Herb Butter

• 150 g / 5 oz (10 tbsp) unsalted butter, softened
• 1¼ tsp table salt (or 1½ tsp kosher salt)
• ½ tsp black pepper
• 4 garlic cloves, finely minced
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, finely chopped

💡 Tip: Use high-quality butter and fresh herbs for maximum flavor and aroma.

How to Make Roast Turkey

Step 1: Bring Turkey to Room Temperature

Remove the turkey from the fridge about 45 minutes before cooking. This helps it roast evenly and prevents the skin from shrinking too quickly in the oven.

Step 2: Preheat the Oven

Set your oven to 200°C / 390°F (for all oven types). Position the rack in the lower middle section — this ensures even heat circulation and golden skin.

Step 3: Prepare the Roasting Dish

Scatter the smashed garlic cloves and the fresh herb bundle in the center of a roasting pan. They’ll act as a fragrant bed for your turkey and flavor the drippings for the butter sauce later.

Step 4: Make the Herb Butter

In a small bowl, mix the softened butter with the salt, pepper, garlic, and chopped herbs. Stir until smooth and well combined.

Step 5: Loosen the Turkey Skin

Gently slide an upside-down teaspoon or your fingers between the skin and meat to loosen it, being careful not to tear the skin. This step allows the butter to penetrate and flavor the meat from within.

Step 6: Spread the Butter

Use about two-thirds of the herb butter under the skin, spreading it evenly over the top of the breast for maximum juiciness. Flip the turkey, and coat the underside with most of the remaining butter, reserving 2 tablespoons for the surface.

Step 7: Assemble for Roasting

Place the turkey on top of the herbs in the pan, skin side up, and lightly smear the remaining butter on the surface. You don’t need much on the skin — too much can cause the herbs to burn.

Make-ahead option: You can prep the turkey up to 24 hours in advance, cover it, and refrigerate. Bring it to room temperature before roasting.

Step 8: Roast the Turkey

Season the top and sides generously with salt and pepper. Place the pan in the oven and immediately lower the temperature to 180°C / 350°F.
Roast for about 1 hour 30 minutes, basting every 30 minutes with the melted butter and pan juices.

Step 9: Check for Doneness

The turkey is ready when the internal temperature reaches 74°C / 165°F at the thickest part of the breast. For accuracy, use a meat thermometer. Allow roughly 15 minutes per 500 g (1 lb) of turkey.
Cover with foil if it browns too quickly (usually around 1 hour 15 minutes).

Step 10: Rest Before Carving

Transfer the roasted turkey to a serving platter, cover loosely with foil, and rest for 15–20 minutes. This lets the juices redistribute, keeping the meat moist.

Step 11: Make the Butter Sauce

Remove the herbs and garlic from the pan, squeezing out any flavorful juices. Pour the golden butter and pan drippings into a small jug — this simple sauce is pure flavor magic.

Prefer gravy? You can turn the pan juices into a classic gravy — but the butter sauce is so rich, you may not need it!

Serving and Storage Tips

• Serving: Slice the turkey against the grain for maximum tenderness. Serve with the butter sauce, mashed potatoes, roasted veggies, or cranberry sauce.
• Leftovers: Store cooled turkey slices in an airtight container for up to 4 days in the fridge.
• Reheating: Warm gently in a covered dish at 160°C / 320°F until heated through, or use the microwave on low power.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Helpful Notes

• Don’t skip resting time: It’s key to juicy meat. Cutting too soon releases the juices.
• Fresh herbs = better flavor: Dried herbs can be used in a pinch (use ⅓ of the amount).
• Use a thermometer: It’s the easiest way to guarantee perfect doneness.
• Add citrus: For a bright twist, tuck a halved lemon or orange under the turkey before roasting.

Conclusion

This roast turkey recipe is a true holiday hero — buttery, herb-infused, and beautifully tender every time. With minimal effort and maximum flavor, it’s perfect for impressing your guests and creating lasting memories around the table.

If you tried this recipe, please leave a comment and a 5-star rating below — it helps others find it too! Don’t forget to share your masterpiece on Pinterest or Facebook.
👉 What’s your favorite side dish to serve with roast turkey? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use a whole turkey instead of just the breast?

Yes! This method works beautifully for a whole bird. Adjust cooking time — plan for about 13–15 minutes per 500 g (1 lb) and use a thermometer to ensure it reaches 74°C / 165°F in the thickest part.

Can I use dried herbs instead of fresh?

You can, but use about one-third of the quantity since dried herbs are more concentrated. Fresh herbs give the best aroma and color.

How can I make this recipe gluten-free?

It’s naturally gluten-free as written — just double-check that your butter and seasonings don’t contain additives.

Why is my turkey dry?

Dryness usually means overcooking or skipping the resting step. Always check temperature early and let the turkey rest before carving.

Can I make it ahead of time?

Absolutely! You can prepare and butter the turkey up to a day ahead, refrigerate it, and roast just before serving.