Easy Juicy Roast Turkey Recipe for a Perfect Holiday Dinner

Why You’ll Love This Recipe

I love this turkey recipe because it’s straightforward, stress-free, and delivers consistently juicy results. The herb butter tucked under the skin keeps the meat moist and flavorful, while frequent basting ensures that beautiful golden finish. The onion and lemon inside the cavity add a subtle brightness that balances the richness of the butter. Best of all, it’s a recipe that doesn’t require complicated steps—just classic flavors done right.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 whole turkey (12–14 lb), thawed

• 1 cup unsalted butter, softened

• 4 garlic cloves, minced

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh sage, chopped

• 1 tablespoon sea salt

• 1 tablespoon black pepper

• 2 cups low-sodium chicken broth

• 1 large onion, quartered

• 1 lemon, halved

Directions

1. Prep the turkey:
I thaw the turkey in the fridge for at least 24 hours before roasting. Once ready, I pat it dry with paper towels to help the skin crisp.

2. Make the herb butter:
In a small bowl, I mix the softened butter with garlic, rosemary, sage, sea salt, and black pepper until it forms a fragrant paste.

3. Butter the turkey:
I gently slide my fingers under the turkey skin to create pockets and spread half of the herb butter under the skin. I rub the remaining butter all over the outside of the bird for maximum flavor.

4. Stuff the cavity:
I place the quartered onion and halved lemon inside the turkey cavity to infuse it with extra aroma and moisture.

5. Set up for roasting:
I pour the chicken broth into a large roasting pan and place a roasting rack on top. The turkey goes breast-side up on the rack.

6. Roast the turkey:
I preheat the oven to 325°F (165°C) and roast the turkey, basting every 30 minutes with the pan juices. Cooking takes about 3 to 3.5 hours, depending on the size of the bird. I check the internal temperature with a meat thermometer—165°F in the thickest part of the thigh means it’s done.

7. Optional golden finish:
For extra crispy, glossy skin, I increase the oven temperature to 400°F (200°C) during the last 20 minutes of roasting.

8. Rest and serve:
I let the turkey rest, loosely tented with foil, for at least 20–30 minutes before carving. This locks in the juices for perfectly tender slices.

Servings and timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 3–3.5 hours (about 13–15 minutes per pound)

• Total time: About 4 hours

• Calories: ~350 per serving

Variations

Sometimes I add fresh thyme or parsley to the herb butter for extra flavor. For a citrusy twist, I tuck orange wedges into the cavity along with the onion and lemon. If I want a smoky element, I rub a little paprika into the butter before spreading it on the skin. For dairy-free, I use olive oil or vegan butter instead.

Storage/Reheating

Leftover turkey keeps well in the fridge for up to 4 days. I store it in airtight containers and reheat slices in a covered dish at 300°F with a splash of broth to keep the meat moist. For longer storage, I freeze carved turkey in freezer bags for up to 2 months, thawing overnight in the fridge before reheating.

FAQs

How do I keep the turkey from drying out?

I baste every 30 minutes, use a roasting rack, and let the turkey rest after cooking. These steps keep the meat juicy and flavorful.

Can I make the herb butter ahead of time?

Yes, I often prepare the butter mixture a day ahead and keep it in the fridge. It saves time on roasting day.

Do I need to brine the turkey?

Not for this recipe. The herb butter and basting provide plenty of moisture and flavor without the extra step.

What size roasting pan do I need?

I use a large pan that comfortably fits a 12–14 lb turkey with room for a rack. The broth at the bottom helps keep the meat moist and makes flavorful drippings for gravy.

How do I know when the turkey is fully cooked?

I always rely on a meat thermometer. The thigh should read 165°F, and the breast should be at least 160°F before resting.

Conclusion

This Easy Juicy Roast Turkey is the perfect centerpiece for any holiday dinner. It’s buttery, herby, and incredibly tender with that irresistible crispy skin. With just a few simple steps, I can roast a turkey that’s as beautiful as it is delicious—making holiday cooking feel easy, enjoyable, and completely stress-free.