Making a roasted turkey isn’t just about the main course—it’s about creating a meal that brings everyone together. This recipe keeps things simple with a flavorful herb butter, juicy meat, and a foolproof process that ensures success every time. Whether it’s your first turkey or you’re a seasoned pro, you’ll love how easy and satisfying this recipe is.
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I love making this roasted turkey for big gatherings like Thanksgiving or Christmas because it checks all the boxes. It’s simple enough to prep without feeling overwhelming, yet it’s still the star of the table. I know it’ll always turn out juicy and flavorful, and it pairs beautifully with all the holiday sides. For me, it’s the ultimate centerpiece that brings everyone together and sets the tone for a memorable meal.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Roasted Turkey with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making a roasted turkey doesn’t have to be stressful! Follow these simple steps, and you’ll end up with a juicy, flavorful centerpiece for your meal.
Preheat the Oven
Set your oven to 350°F (180ºC), so it’s ready when you are.
Mix the Herb Butter
In a bowl, mix parsley, cilantro, thyme, garlic, softened butter, salt, and pepper. Mash everything together until it forms a fragrant, flavorful paste. This will be your secret weapon for juicy, flavorful meat.
Prep the Turkey
Rinse the turkey well and pat it dry with paper towels. Remove any insides left behind. Stuff the cavity with chunks of green apple for a subtle hint of sweetness that helps keep the turkey moist. Tie the legs together with kitchen twine to ensure even cooking.
Coat with Herb Butter
Using your hands or a spatula, rub the herb butter generously all over the turkey. Be sure to get under the skin where you can—this step is what makes every bite delicious.
Ready the Roasting Pan
Place the turkey breast-side up in a large roasting pan. Pour the chicken stock and white wine into the bottom of the pan to create a moist environment for roasting.
Cover the turkey loosely with baking paper to prevent the skin from browning too quickly.
Roast to Perfection
Place the turkey in the preheated oven and roast for 3-4 hours, depending on its size. Baste it every 30-40 minutes by spooning the pan juices over the turkey to keep it moist.
The turkey is ready when the juices run clear after piercing the breast or when a thermometer reads 165°F in the thickest part of the breast and 170°F in the thighs.
Make the Gravy
While the turkey rests, strain the pan juices into a small pot to remove solids. Dissolve cornstarch in a little water to form a slurry, then whisk it into the juices.
Heat on the stove, stirring, until the gravy thickens to your desired consistency.
Rest, Carve, and Serve
Let the turkey rest for 20-30 minutes before carving. Resting is essential—it allows the juices to redistribute throughout the meat, keeping it moist.
When carving, start by removing the legs and thighs, followed by the wings. Then slice the breast meat into even portions.
Arrange the pieces on a platter, drizzle with a little gravy, and serve alongside your favorite sides.
Recipe Notes and Expert Tips
Here are some tips to ensure your roasted turkey turns out perfectly every time:
- Golden, Crispy Skin: Want that irresistible crispy skin? Take off the baking paper during the last 30 minutes of roasting.
- Add Extra Aromatics: Stuffing the cavity with onion, garlic, or fresh herbs like rosemary can take the flavor to the next level.
- Basting Makes It Better: Spoon those pan juices over the turkey every 30-40 minutes to keep it juicy and packed with flavor.
- Gravy Shortcut: If your gravy is too thin, just whisk in a little more cornstarch mixed with cold water. You’ll have the perfect consistency in no time.
- Check Your Temps: A meat thermometer is your best friend! The breast should be 165°F, and the thighs need to hit 170°F. Don’t guess—check.
- Don’t Skip Resting: Let the turkey rest for 20-30 minutes before carving. This step locks in those delicious juices and keeps every bite moist.
- Carving Tip: Use a sharp knife and cut against the grain for slices that are tender and picture-perfect.
How to Store Leftover Roasted Turkey
Got leftovers? Store them in an airtight container in the fridge for up to 3-4 days. Make sure to carve the turkey into slices before storing—this makes reheating quicker and keeps the meat moist.
For longer storage, freeze the turkey in individual portions. Wrap each portion tightly in foil or freezer-safe bags to avoid freezer burn, then place them in an airtight container or a heavy-duty freezer bag. Properly stored, turkey can stay good in the freezer for up to three months.
When reheating, add a splash of broth or gravy to prevent it from drying out. Warm it in the oven at 300°F, covered with foil, or in the microwave on low heat. This way, you’ll enjoy leftovers that taste just as good as the first serving!
What to Serve with Roasted Turkey
Roasted turkey deserves some standout sides to make it a true feast. Pair it with creamy mashed potatoes, classic stuffing, and tangy cranberry sauce for a timeless combo.
Add roasted Brussels sprouts or green bean casserole for some veggie goodness, and don’t forget buttery dinner rolls to soak up all that gravy.
Want to take it up a notch? Serve a fresh green salad with a light vinaigrette or roasted sweet potatoes for a little extra flavor and color on the table.
And of course, no turkey dinner is complete without a decadent dessert—think pumpkin pie, apple crisp, or a rich chocolate cake to round out the meal.
More Dinner Recipes You Will Love
- Turkey Sliders
- Mac and Cheese
- Chicken and Dumpling Casserole
- Brown Sugar Pineapple Ham
- Slow Cooker Rump Roast
Juicy Roasted Turkey with Herb Butter
Add Preferred SourceIngredients
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 1 tablespoon dried thyme
- 2 tablespoons garlic minced
- ½ cup butter softened
- 8 pounds turkey 1 whole
- Salt and pepper
- 2 green apples cut in big chunks
- 2 cups chicken stock
- 2 cups white wine
- 4 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (180ºC).
- In a bowl, mix the parsley, cilantro, dried thyme, minced garlic, softened butter, salt, and pepper until well combined.¼ cup parsley, ¼ cup cilantro, 1 tablespoon dried thyme, 2 tablespoons garlic, ½ cup butter, Salt and pepper
- Rinse the turkey thoroughly and pat it dry with paper towels. Remove any insides and stuff the cavity with chunks of green apple. Tie the legs together with kitchen twine to help the turkey cook evenly.8 pounds turkey, 2 green apples
- Rub the herb butter generously all over the turkey, making sure to get under the skin and into every crevice for maximum flavor.
- Place the turkey in a large roasting pan, breast-side up. Pour the chicken stock and white wine into the bottom of the pan to keep the turkey moist during cooking. Cover the turkey loosely with baking paper to prevent the skin from browning too quickly.2 cups chicken stock, 2 cups white wine
- Bake the turkey for 3-4 hours, basting it every 30-40 minutes with the pan juices to keep it juicy. The turkey is done when a thermometer reads 165°F in the breast and 170°F in the thighs, or when the juices run clear after piercing the breast.
- Once cooked, remove from the oven. Strain the pan juices into a small pot, discarding any solids. Dissolve the cornstarch in a little water to form a slurry, then whisk it into the strained juices. Heat the mixture over medium heat, stirring constantly, until the gravy thickens to your desired consistency.4 tablespoons cornstarch
- Let the turkey rest for 20-30 minutes before carving. Slice the turkey into portions, arrange it on a platter, and serve warm with the gravy.
Notes
- Golden, Crispy Skin: Want that irresistible crispy skin? Take off the baking paper during the last 30 minutes of roasting.
- Add Extra Aromatics: Stuffing the cavity with onion, garlic, or fresh herbs like rosemary can take the flavor to the next level.
- Basting Makes It Better: Spoon those pan juices over the turkey every 30-40 minutes to keep it juicy and packed with flavor.
- Gravy Shortcut: If your gravy is too thin, just whisk in a little more cornstarch mixed with cold water. You’ll have the perfect consistency in no time.
- Check Your Temps: A meat thermometer is your best friend! The breast should be 165°F, and the thighs need to hit 170°F. Don’t guess—check.
- Don’t Skip Resting: Let the turkey rest for 20-30 minutes before carving. This step locks in those delicious juices and keeps every bite moist.
- Carving Tip: Use a sharp knife and cut against the grain for slices that are tender and picture-perfect.
