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Best Roast Turkey

Best Roast Turkey – Juicy, Flavorful & Perfectly Golden

This Best Roast Turkey recipe delivers a golden, crispy-skinned bird with tender, juicy meat inside — perfect for Thanksgiving, Christmas, or any special occasion. Brined for extra flavor and roasted with aromatics, herbs, and butter, this turkey is full of savory goodness that will impress family and friends.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American, holiday
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the Turkey:
  • 1 12–14 lb whole turkey, thawed
  • ½ cup unsalted butter softened
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika optional
  • 1 teaspoon dried thyme or rosemary optional
  • 1 onion quartered
  • 1 lemon halved
  • 4 garlic cloves smashed
  • 4 cups low-sodium chicken or turkey stock
  • Optional Brine for juicier turkey:
  • 1 gallon water
  • ½ cup kosher salt
  • ½ cup sugar
  • 1 tablespoon whole black peppercorns
  • 2 –3 bay leaves
  • Fresh herbs thyme, rosemary, parsley

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Kitchen twine
  • Basting brush or spoon

Method
 

  1. Brine the Turkey (Optional but Recommended) – Combine brine ingredients in a large pot. Submerge turkey and refrigerate 12–24 hours. Remove, rinse, and pat dry.
  2. Preheat Oven – Preheat oven to 325°F (165°C). Place the oven rack in the lower third of the oven.
  3. Season and Stuff – Rub softened butter under the skin and over the outside of the turkey. Sprinkle with salt, pepper, garlic powder, paprika, and herbs. Stuff the cavity with onion, lemon, and garlic.
  4. Truss the Turkey – Tie the legs together with kitchen twine and tuck the wings under the bird.
  5. Roast the Turkey – Place turkey breast-side up in a roasting pan with a rack. Pour 1–2 cups of stock into the pan. Tent loosely with foil. Roast 2.5–3 hours for a 12 lb turkey (15 minutes per pound), basting occasionally with pan juices. Remove foil for the last 45 minutes to brown the skin.
  6. Check Temperature – The turkey is done when the thickest part of the thigh reaches 165°F (74°C). Let rest 20–30 minutes before carving.
  7. Serve – Carve and serve with pan juices or gravy.

Notes

Resting is Key: Resting allows the juices to redistribute, keeping meat moist.
Crispier Skin: Pat the turkey dry and leave uncovered in the fridge for a few hours before roasting.
Flavor Boost: Add fresh herbs, garlic, and citrus to the cavity.
Make-Ahead Tip: Prepare the brine and rub a day before for maximum flavor.