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Classic Roasted Whole Turkey

(4.5)
  • Whole
  • Dinner
  • Lunar New Year
  • 1 hour+

This classic roasted turkey recipe delivers perfectly golden, juicy meat with crispy skin. Perfect for holiday gatherings and special occasions, this tried-and-true method ensures impressive results every time.

Prep Time

30 min

Cook Time

180 min

Total Time

210 min

Yield

10-12 servings

Print Recipe

Ingredients

Turkey

  • 1 whole turkey (12-14 lbs), thawed if frozen
  • ¼ cup olive oil or melted butter
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh sage, chopped
  • Salt and black pepper to taste

Aromatics

  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 lemon, halved

For Basting

  • 2 cups turkey or chicken stock
  • ¼ cup melted butter
  • Fresh herbs (optional)

Instructions

  • 1Remove turkey from refrigerator 1 hour before cooking to bring to room temperature. Remove giblets and neck from cavity. Pat turkey completely dry with paper towels inside and out.
  • 2Preheat oven to 325°F (165°C). Position rack in lower third of oven.
  • 3In a small bowl, combine olive oil or butter with chopped thyme, rosemary, and sage. Season generously with salt and pepper.
  • 4Stuff the turkey cavity with quartered onion, carrots, celery, garlic, bay leaves, and lemon halves.
  • 5Rub the herb mixture all over the turkey, including under the breast skin if possible. Tie legs together with kitchen twine and tuck wing tips under the body.
  • 6Place turkey breast-side up on a roasting rack in a large roasting pan. Pour 1 cup of stock into the bottom of the pan.
  • 7Roast turkey for approximately 3 to 3½ hours (15 minutes per pound), basting every 45 minutes with pan drippings and remaining stock mixed with melted butter.
  • 8If skin browns too quickly, tent loosely with aluminum foil. Turkey is done when a thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  • 9Remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute throughout the meat.
  • 10Carve and serve with your favorite sides and gravy made from the pan drippings.

Chef's Tips

  • For extra crispy skin, leave turkey uncovered in refrigerator overnight before cooking.
  • Use a meat thermometer to ensure proper doneness - thigh should reach 165°F.
  • Save the drippings to make delicious gravy.
  • Leftover turkey can be stored in the refrigerator for up to 4 days.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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