The Best Roast Turkey – Perfectly Cooked and Moist

Why You’ll Love This Recipe

I love this turkey because it’s straightforward but delivers incredible results. The fresh herbs and lemon tucked inside the cavity infuse the meat with brightness, while the olive oil (or butter) keeps the skin golden and crisp. Roasting the bird breast-side down at first helps lock in moisture, so the breast stays tender instead of drying out. It’s simple, reliable, and consistently delicious.

Ingredients

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

• 1 whole turkey (14–16 pounds, fresh or thawed)

• 1 teaspoon salt (omit if the turkey has already been brined)

• 1 teaspoon black pepper

• 1 lemon, quartered

• 1 medium onion, peeled and quartered

• 1–2 sprigs fresh parsley

• 1–2 sprigs fresh thyme

• 1–2 sprigs fresh rosemary

• 1–2 sprigs fresh sage

• 2–3 tablespoons olive oil or melted butter

Directions

1. Prep the turkey:
I remove the turkey from the fridge and let it rest at room temperature for 30 minutes. Then I take out the neck and giblets, pat the turkey dry with paper towels, and season the cavity with salt and pepper.

I stuff the cavity with lemon quarters, onion, and fresh herbs, then overlap the skin at the cavity opening to close the gap. I use twine to tie the legs together. I tuck the wing tips under the body and slide the last onion quarter under the neck skin.

2. Coat with oil:
I brush olive oil (or melted butter) all over the turkey, inside and out, making sure the skin is evenly coated.

3. Start roasting:
I place the turkey breast-side down on a rack in a greased roasting pan. I roast it uncovered at 400°F for 1 hour.

4. Lower the heat:
I reduce the oven to 350°F and roast for another 45 minutes to 1 hour (depending on the turkey’s size).

5. Flip and finish:
I carefully flip the turkey breast-side up, insert a meat thermometer into the thickest part of the thigh, and continue roasting until the internal temperature reaches 165–170°F in the thigh and 160°F in the breast. I loosely tent with foil if it starts browning too much.

6. Rest and serve:
I remove the turkey from the oven, cover it with foil, and let it rest for 30–60 minutes before carving. This resting time keeps the juices locked in for perfectly moist slices.

Servings and timing

• Servings: 10–12

• Prep time: 30 minutes

• Cook time: 2 1/2–3 1/2 hours (about 13 minutes per pound)

• Total time: 3–4 hours (plus resting time)

• Calories: ~350 per serving

Variations

I sometimes add orange slices or apple wedges inside the cavity for a fruity twist. For more richness, I swap olive oil with melted butter or use a mix of both. If I want a smoky flavor, I rub the skin with a little paprika before roasting.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days in an airtight container. To reheat, I place slices in a covered dish with a splash of broth and warm in a 300°F oven until hot. Turkey also freezes beautifully for up to 2 months—I thaw it overnight in the fridge before reheating.

FAQs

How do I know when my turkey is done?

I always use a meat thermometer. The thigh should register 165–170°F and the breast should be at least 160°F.

Do I need to baste the turkey?

Basting isn’t strictly necessary, but I sometimes spoon pan juices over the turkey once or twice for extra moisture and flavor.

Can I make gravy with the drippings?

Yes! I strain the pan drippings, skim off excess fat, and whisk in a bit of flour or cornstarch to thicken into a rich, flavorful gravy.

Why roast the turkey breast-side down first?

Cooking breast-side down for the first hour helps keep the breast meat juicy and prevents it from drying out too quickly.

How long should I rest the turkey before carving?

At least 30 minutes, but up to 60 minutes if I’m not ready to serve. This ensures the juices redistribute and every slice stays moist.

Conclusion

This Best Roast Turkey Recipe makes it easy for me to serve a centerpiece that’s juicy, flavorful, and perfectly cooked. With simple ingredients and a few smart steps, I can impress my family and guests with a golden bird that’s every bit as delicious as it looks. It’s the ultimate holiday main dish—classic, reliable, and always a hit.