Oven-roasted turkey is a classic, centerpiece-worthy dish that brings golden, juicy meat with a beautifully crisp skin to the table. Whether I’m making it for a holiday feast or a special family dinner, I love how this recipe delivers big flavor with straightforward steps—and always leaves the kitchen smelling incredible.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and results in a moist, flavorful turkey every single time. It’s perfect for beginners or seasoned cooks, and I can easily customize the seasoning or stuffing to suit the occasion. Roasting a turkey isn’t just for Thanksgiving—it makes any gathering feel special. Oven-Roasted Turkey

Ingredients

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

Whole turkey (thawed, giblets removed)
Butter (softened or melted)
Garlic (minced)
Fresh herbs (rosemary, thyme, sage)
Salt
Black pepper
Onion (quartered)
Carrots and celery (for roasting bed)
Lemon (halved, optional)
Chicken or turkey broth (for basting or roasting pan)

Directions

I preheat the oven to 325°F (163°C).
I pat the turkey dry with paper towels, then season the inside cavity with salt and pepper.
I stuff the cavity with onion, lemon halves, and some herbs.
I mix butter with garlic and chopped herbs, then rub it generously under and over the skin.
I place the turkey breast-side up on a rack in a roasting pan with chopped carrots and celery underneath.
I pour broth into the bottom of the pan to keep things moist while roasting.
I roast the turkey uncovered, basting occasionally with the pan juices. Cooking time is about 13–15 minutes per pound.
I check the internal temperature in the thickest part of the thigh—it should read 165°F (74°C).
Once done, I let the turkey rest for 20–30 minutes before carving to keep the juices inside.

Servings and timing

A 12–14 pound turkey serves about 10–12 people. It takes around 3 to 3.5 hours to roast, depending on the weight, plus 30 minutes of resting time. I always plan for about 4 hours total from oven to table.

Variations

Sometimes I brine the turkey overnight in a saltwater solution with herbs and citrus for extra moisture and flavor. I’ve also used flavored compound butter (like garlic and chili or maple and thyme) for a fun twist. For a crispier skin, I roast it at a higher temperature (around 425°F) for the first 30 minutes, then reduce the heat.

storage/reheating

I store leftover turkey in airtight containers in the fridge for up to 4 days. For longer storage, I freeze portions for up to 3 months. When reheating, I add a splash of broth and cover it to keep the meat from drying out, then warm it gently in the oven or microwave. Oven-Roasted Turkey

FAQs

Do I need to baste the turkey?

I like to baste every 30–45 minutes, but it’s optional. The butter and broth keep it moist even if I skip it.

Should I roast the turkey covered or uncovered?

I roast it uncovered so the skin gets crispy. If it browns too quickly, I tent it loosely with foil near the end.

How do I keep the breast meat from drying out?

I sometimes cover just the breast with foil mid-way through cooking or add extra butter under the skin for moisture.

Can I stuff the turkey?

I usually don’t stuff the turkey because it increases cooking time and can dry out the meat. I prefer baking stuffing separately.

What’s the best way to carve a turkey?

I let it rest, then remove the legs and thighs first, followed by the breasts. I slice against the grain for juicy pieces.

Conclusion

Oven-roasted turkey is a timeless dish that’s always worth the effort. I love how it brings everyone together with its rich aroma and comforting flavor. Once I learned the basic steps, it became one of my favorite meals to prepare for holidays or any day that calls for something special.