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4 from 2 votes

Roasted Turkey

The Best Thanksgiving Turkey is made easy and delicious with a few extra tricks. You'll love this no-fail, moist, and flavorful recipe!
Course Main Course
Cuisine American
Keyword Roasted Turkey
Prep Time 25 minutes
Cook Time 3 hours
Servings 12
Calories 618kcal
Author Jen


  • 1 cup Butter softened
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 6 tsp Minced Garlic
  • 1/2 oz Fresh Thyme divided
  • 1/2 oz Fresh Rosemary divided
  • 1/2 oz Fresh Sage divided
  • 12-15 lb Turkey thawed
  • 1 Onion peeled and quartered
  • 1/2 Lemon quartered
  • 1 Red Apple quartered
  • 1 Green Apple quartered


  • Allow thawed turkey to sit on counter for 1 hour to come to room temperature.
  • Adjust oven racks to allow room for the turkey to fit in the middle of the oven.
  • Preheat oven to 325.
  • Remove stems from enough rosemary to make 1 tablespoon of chopped rosemary.
  • Remove stems from enough thyme to make 1 tablespoon of chopped thyme.
  • Remove stems from enough sage to make 1 tablespoon of chopped sage.
  • In a medium bowl, combine butter, garlic, salt, pepper, chopped thyme, chopped rosemary and chopped sage. Stir until well blended.
  • Remove packaging from turkey and remove neck and giblet pack from inside of the bird.
  • Dry the turkey with paper towels.
  • Tuck or rotate wings underneath the turkey.
  • Set the turkey on a roasting rack inside a roasting pan.
  • Rub some of the herb butter inside the cavity.
  • Gently loosen the skin above the breast by slipping your fingers up under the neck flap.
  • Take some more of the butter and place under this loosened skin.
  • Rub down the rest of the outside of the turkey with the herb butter,
  • Retain a little of the herb butter for basting while it cooks.
  • Stuff the cavity with the apples, onion, lemon and a few sprigs of each of the herbs.
  • Roast for about 15 minutes per pound until internal temperature inserted in middle of breast reaches 165. When skin on breast gets golden brown, tent with aluminum foil to keep from burning.
  • Allow turkey to rest for 15-20 minutes before cutting.
  • Reserve pan drippings for gravy.


Thaw a frozen turkey in the refrigerator, 24 hours for every 5 pounds of Turkey.
Save the drippings, they make for great turkey gravy.
Do NOT overcook, you will have dry meat!
Let the bird rest before carving, about 20 minutes.


Calories: 618kcal | Carbohydrates: 7g | Protein: 70g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 273mg | Sodium: 546mg | Potassium: 803mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 3mg