Easy Roast Turkey

There’s nothing quite like the smell of a buttery roast turkey wafting through your kitchen. Golden, crisp skin. Juicy meat. And no basting or brining required. This Easy Roast Turkey recipe is your foolproof guide to holiday success even if it’s your first time tackling the bird.

Why You’ll Love This Easy Roast Turkey

This isn’t your grandma’s labor-intensive turkey. We’re skipping the complicated steps and keeping it delicious. You’ll get a perfectly roasted, tender turkey with crisp skin and mouthwatering herb flavor without babysitting it for hours. It’s perfect for Thanksgiving, Christmas, or any cozy weekend dinner.

What You’ll Need

Ingredients

• 12 to 16-pound turkey (thawed if frozen)
• 1/2 cup salted butter, softened
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 lemon, halved
• 1 head garlic, halved
• 1 small onion, quartered
• Fresh herbs (extra thyme, rosemary, sage) for stuffing
• Olive oil (optional, for crispier skin)

Tools

• Roasting pan with rack
• Kitchen twine
• Baster (optional)
• Meat thermometer
• Aluminum foil

Prepping Your Turkey Like a Pro

Thawing Safely

If your turkey is frozen, give it time about one day per 4 to 5 pounds in the fridge. Never thaw it on the counter. A 12-pound turkey needs at least three full days to thaw completely.

To Brine or Not to Brine

You can skip it. Brining adds mess and hassle, and this herb butter does all the heavy lifting. If your turkey was pre-brined, cut down the salt in your butter mix.

Making Herb Butter

Let your butter soften until spreadable. Mix in garlic and herbs and mash until it smells amazing. This butter rub will flavor every bite and help the skin get golden and crispy.

How to Roast a Turkey (Step-by-Step)

1. Preheat your oven to 450°F
2. Remove giblets and neck from the turkey
3. Pat the bird dry with paper towels
4. Season inside and out with salt and pepper
5. Stuff the cavity with lemon, onion, garlic, and fresh herbs
6. Loosen the skin and spread half the herb butter underneath
7. Rub the rest all over the skin
8. Tie legs with kitchen twine, tuck the wings underneath
9. Place on rack in roasting pan, breast side up
10. Roast at 450°F for 30 minutes, then reduce to 350°F
11. Cook until internal temp hits 165°F at the thigh
12. Tent loosely with foil if browning too fast
13. Rest 20 30 minutes before carving

How Long to Cook a Turkey

The general rule is 13 minutes per pound at 350°F. Here’s a handy guide:

12 lbs: ~2 hr 36 min
14 lbs: ~3 hr 2 min
16 lbs: ~3 hr 28 min

Use a meat thermometer to be sure. The thickest part of the thigh should reach 165°F.

Let It Rest (Don’t Skip This Step)

Resting helps the juices soak back into the meat. Slice too soon, and they’ll run right out. Let your turkey sit for 20 to 30 minutes before carving. You can tent it with foil, or just let it breathe.

Carving Made Easy

Start with the legs, then the wings. Next, slice the breasts against the grain. It’s easier than you think and way more satisfying than struggling at the table. Want a visual? Watch a quick video for backup confidence.

Tips for the Juiciest Roast Turkey

• Don’t rinse your turkey (just pat it dry)
• Use a meat thermometer early to avoid overcooking
• Add broth or wine only if pan drippings start burning
• Tent with foil if the skin starts to brown too quickly
• Use dried herbs if needed: 1 tsp dried = 1 tbsp fresh

Storing Leftovers

Refrigerate leftovers within 2 hours. They’ll stay fresh in the fridge for 3 to 4 days, or you can freeze them up to 3 months. To reheat, warm them slowly with a splash of broth to keep them moist.

What to Make with Leftover Turkey

• Creamy turkey pot pie
• Turkey chili
• Turkey noodle soup
• Turkey cranberry sliders for next-day lunch

Try these turkey cranberry sliders if you want something cozy and simple the next day.

FAQs About Easy Roast Turkey

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