This is the best roast turkey recipe to make for Thanksgiving, Christmas, or any time of year. Get a flavorful, oven-roasted turkey recipe with crispy, seasoned skin using only an onion, some broth, lemon juice, and seasonings. It’s perfect for beginners and pros alike.
Holly’s Holiday Highlights
- Flavor: A juicy and savory roast turkey with herby notes and a touch of lemon.
- Difficulty: This simple recipe will be your forever go-to for a perfect whole turkey every time.
- Recommended Tools: A meat thermometer is the most accurate way to know when a turkey is done, with 165°F at the breast being the perfect temperature.
- Swaps: This recipe works great for roasted (skin-on) turkey legs or simple turkey breasts, too.
Tried-and-True Turkey Ingredients
- Turkey: Fresh or frozen (and thawed) whole turkey is used in this recipe. Remove the neck and giblets and save them for gravy. Thaw a frozen turkey in the refrigerator for 24 hours for every 4-5 pounds of weight.
- Seasonings: Butter, lemon juice, and broth enhance the flavor and keep the turkey moist as it roasts. Place fresh sprigs of poultry herbs like sage, rosemary, or thyme inside or around the turkey if desired.
How to Roast a Turkey
- Preheat the oven and remove the giblets.
- Brush the turkey with a lemon-butter mixture and season.
- Stuff the cavity with half the lemon and onion.
- Tuck wings under and tie the legs.
- Place the turkey breast-side up in the pan with remaining ingredients.
- Roast, then let rest and carve.
Additional Roasting Times
| Size of Turkey | *Unstuffed Turkey | *Stuffed Turkey |
|---|---|---|
| 12 – 14 pounds | 3 to 3 ¾ hours | 3 ½ to 4 hours |
| 14 – 18 pounds | 3 ½ to 4 hours | 4 to 4 ½ hours |
| 18 – 22 pounds | 3 ¾ to 4 ½ hours | 4 ½ to 5 hours |
| 22 – 24 pounds | 4 to 4 ½ hours | 5 to 5 ½ hours |
Top Turkey Tips
- No rack? No problem! Roast the turkey on a ‘raft’ of carrots, celery, and sliced potatoes. They’ll infuse the meat with extra flavor, and the veggies can be pureed and added to the gravy.
- Avoid overstuffing the cavity with stuffing (if using), so it stays light and fluffy.
- Tent the turkey with foil if the skin is browning too quickly.
- Letting the turkey rest before slicing allows the juices to recirculate back into the meat, and keeps it extra juicy.
Superb Sides With Turkey
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Roast Turkey Recipe
This roast turkey is juicy, flavorful, and easy enough to make for any special meal.
Equipment
Ingredients
- 10-12 pounds whole turkey
- ¼ cup melted butter
- 1 large onion quartered
- ½ lemon juiced
- kosher salt
- black pepper
- 1 cup chicken broth or turkey broth
Instructions
- Preheat the oven to 350°F.
- If present, remove the giblets and neck from the turkey's cavity and set them aside.
- Pat the skin dry with paper towels. In a small bowl, whisk together the lemon juice and melted butter and brush over the skin. Season generously with salt and pepper.
- Add ½ of the onion and ½ of a lemon in the cavity.
- Tuck the wing tips beneath the turkey and tie the legs together with kitchen twine.
- Add a rack to a roasting pan and place the turkey, breast side up in the pan. Add the broth (or water), remaining onion, turkey neck, and the giblets to the pan if desired.
- Place the pan in the oven and reduce the heat to 325°F. Roast the unstuffed turkey for 15 to 17 minutes per pound per pound or until the turkey reaches 165°F.
- Rest for at least 20 minutes before carving.
Notes
- If stuffing, very lightly fill the cavity with chilled stuffing, do not pack the stuffing in.
- Roast for 20 to 22 minutes per pound or until the turkey and the center of the stuffing reach 165°F.
- If the skin begins to look too brown, tent a piece of foil over top.
- Remove the turkey from the roasting pan to rest.
- Make gravy from the drippings while the turkey rests if desired.
- Place the thermometer in the thickest part of the thigh without touching the bone. The turkey should reach 165°F.
Nutrition Information
Calories: 504kcal | Carbohydrates: 2g | Protein: 70g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 485mg | Potassium: 756mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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