A juicy Thanksgiving turkey with crisp golden skin, herb butter, and simple roasting instructions.
Prep 30 min • Cook 3½–4 hr • Serves 10
Recommended for this recipe
Lifts the turkey so hot air circulates and the skin crisps evenly.
The only reliable way to know the thigh has reached 165°F.
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Ingredients
- 1 whole turkey, 12–14 lb, thawed
- 8 tbsp unsalted butter, softened
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp chopped sage
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups low-sodium chicken broth
Instructions
- Heat oven to 325°F. Pat the turkey very dry inside and out.
- Mix butter with rosemary, thyme, sage, salt, and pepper. Rub under and over the skin.
- Place lemon and onion in the cavity. Set turkey breast-side up on a rack in a roasting pan.
- Pour broth into the pan and roast until the thickest part of the thigh reaches 165°F, tenting loosely if browning too fast.
- Rest 30 minutes before carving.
Tips for the best results
Use fresh ingredients, taste as you go, and adjust seasoning to your preference. For holiday cooking, prepare what you can ahead of time so Thanksgiving day stays simple.
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