Perfect Thanksgiving Roast Turkey Recipe

I share the behind-the-scenes tricks for my Oven Baked Thanksgiving Turkey that take the guesswork out of the holiday roast.

I used to dread Thanksgiving turkey but I figured out a simple, almost-dish that makes people ask what you did. This Oven Baked Thanksgiving Turkey plays with unsalted butter and fresh rosemary for an aroma that sneaks around the table.

I’m not saying it’s perfect every time, I mess up too, but the result is reliably juicy and the skin usually comes out right. There are small tricks that make it sing, and yes some of them feel like cheating.

If you want something that looks like you slaved over it without ruining your day, keep reading.

Ingredients

• the turkey: lean protein, lots of B vitamins, low fat if skin removed
• butter: adds rich mouthfeel and calories mostly saturated fat, so use wisely
• garlic: savory, slight sweetness when roasted, contains immune boosting compounds
• lemon: bright acid, cuts richness, adds vitamin C and fresh aroma
• rosemary: piney herb, strong aroma, antioxidants, pairs well with roasted meat
• carrots: natural sweetness, fiber and beta carotene, helps flavor pan juices
• stock: adds savory depth and moisture to gravy, low calorie if skimmed
• kosher salt: enhances flavor, helps dry brine, no calories but use moderate amounts
• sage: earthy, savory, slightly peppery, great with poultry and butter

Ingredient Quantities

• 1 whole turkey (12 to 14 lb), neck and giblets removed
• 3 tablespoons kosher salt for dry brine (about 1 tablespoon per 4 lb)
• 1 tablespoon freshly ground black pepper
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons olive oil
• 6 cloves garlic, minced or smashed
• 1 large onion, quartered
• 2 lemons, halved
• 4 sprigs fresh rosemary
• 8 sprigs fresh thyme
• 8 fresh sage leaves, roughly chopped
• 4 carrots, cut into large chunks (for the roasting pan)
• 3 celery stalks, cut into large chunks (for the roasting pan)
• 2 cups low sodium chicken or turkey stock
• 2 bay leaves
• 1 tablespoon paprika (optional, for color)
• Kitchen salt and extra black pepper, to taste for finishing

How to Make this

1. 24 to 48 hours before roasting, pat the whole turkey (12 to 14 lb) dry and sprinkle 3 tablespoons kosher salt all over, about 1 tablespoon per 4 lb, get under the wings and inside the cavity too; place uncovered on a rimmed sheet in the fridge to dry brine and chill, this concentrates flavor and helps the skin crisp.

2. About an hour before roasting bring the turkey close to room temp, preheat oven to 325°F, and make the herb butter: mash together 1 cup (2 sticks) softened unsalted butter, 2 tablespoons olive oil, 6 minced or smashed garlic cloves, 8 chopped sage leaves, leaves from 8 thyme sprigs, roughly chopped rosemary from 4 sprigs, 1 tablespoon black pepper and 1 tablespoon paprika if you want extra color.

3. Carefully loosen the skin over the breast and thighs with your fingers and spread about two thirds of the herb butter under the skin directly on the meat; rub the remaining butter over the outside skin, season lightly with extra black pepper and a little kitchen salt if it needs it, and rub a bit more olive oil on the skin for extra crispness.

4. Stuff the cavity with the quartered onion, the halved lemons, a couple of whole rosemary and thyme sprigs and 2 bay leaves, then tuck the wing tips under and tuck the legs, no fancy twine needed; place a bed of the 4 chopped carrots and 3 celery stalks in the bottom of a roasting pan, add the neck if you have it or extra onion bits, pour in 2 cups low sodium chicken or turkey stock around the vegetables.

5. Set the turkey breast side up on a rack over the vegetables or right on top of the veg bed, pour any accumulated butter juices from the bowl into the pan, and transfer to the oven on the middle rack.

6. Roast at 325°F until the thickest part of the breast reaches 165°F and the thigh 175 to 180°F, for a 12 to 14 lb bird expect roughly 3 to 3 3/4 hours but rely on a thermometer not the clock; if the skin is getting too dark tent loosely with foil.

7. You can baste once or twice with pan juices if you like but try not to open the oven too often or you lose heat, the pan stock keeps things moist and will become the base for gravy, scrape browned bits out of the pan at the end.

8. When temps are right remove the turkey, transfer to a cutting board, tent loosely with foil and let rest 20 to 30 minutes so juices redistribute, pour the pan juices into a fat separator or skim fat and use the stock for gravy.

9. Carve, taste and finish with extra kitchen salt and fresh black pepper as needed, squeeze some of the roasted lemon over slices if you want a bright hit.

10. Save the carcass for stock, and use the roasted veggies and drippings to make a killer gravy, that little bit of butter under the skin and the dry brine are the real tricks for juicy meat and crisp skin.

Equipment Needed

1. Rimmed baking sheet for the dry brine and fridge chilling
2. Roasting pan with rack or a separate roasting rack (or you can set the bird right on the veg bed)
3. Instant read thermometer — don’t skip this, it tells you when breast and thigh are done
4. Large mixing bowl and rubber spatula or wooden spoon for the herb butter
5. Small offset spatula or a sturdy spoon to loosen skin and smear butter under it
6. Carving board and a sharp chef or carving knife for resting and slicing
7. Fat separator or a large measuring cup to collect pan juices and skim fat
8. Oven mitts and long-handled tongs for safe handling and basting

FAQ

Perfect Thanksgiving Roast Turkey Recipe Substitutions and Variations

• Kosher salt (3 tablespoons) – If you only have fine table salt use about half the volume, so ~1 1/2 tablespoons table salt. Start lighter, you can always add more later. If you have flaky sea salt use roughly the same volume.
• Unsalted butter (1 cup) – Swap for ghee or clarified butter 1:1 for the same browning and flavor. Want a lighter option? Use extra virgin olive oil, about 3/4 cup and add a pinch of salt. Margarine works 1:1 but it does change the taste a bit.
• Fresh herbs (rosemary, thyme, sage) – Use dried herbs at about one third the fresh volume: roughly 1 teaspoon dried rosemary, 2 teaspoons dried thyme, 1 teaspoon dried sage for this bird. Or if youre short on specifics, 1 to 2 teaspoons poultry seasoning is an easy stand-in.
• Low sodium stock (2 cups) – Replace with 2 cups water plus 2 teaspoons bouillon, or try 1 1/2 cups dry white wine plus 1/2 cup water for more depth. If you use regular (not low sodium) stock, cut back on added salt when finishing.

Pro Tips

1) Salt smart: if you only have coarse kosher salt use the full amount, if yours is finer cut it back a bit or it’ll be too salty, and make sure to get some under the wings and inside the cavity. Pat the skin dry before salting or the brine won’t do its job as well.

2) Make the herb butter manageable: mix it until everything’s evenly distributed then chill it briefly so it firms up just enough to slide under the skin without oozing everywhere. Work with your fingers gently to create a pocket, don’t tear the skin, and press the butter down over the breast and thighs so it melts into the meat not off the pan.

3) Thermometer placement and carryover: stick the probe into the thickest part of the thigh and avoid touching bone, that’s the real judge of doneness. Many cooks pull the bird a few degrees below the final USDA number and let resting bring it up but if you’re not comfortable with that leave it to hit 165°F in the breast before you take it out.

4) Crisp skin and better gravy: if the skin is getting soft after tenting, give it a quick 10 to 15 minute blast of higher heat or a careful broil at the very end but watch it every minute, it burns fast. For gravy, skim most of the fat, deglaze the pan with some stock or wine and scrape the brown bits, reduce until flavored and then thicken—it’s where all that good stuff ends up so don’t waste it.