There’s nothing quite like a beautifully golden, homemade turkey on the Thanksgiving table! This Classic Thanksgiving Roast Turkey is seasoned with butter, garlic and herbs, then roasted until the skin is golden and the meat is tender and juicy.

You don’t need a long list of ingredients or complicated cooking techniques to make a delicious holiday turkey. A few pantry seasonings, plenty of butter and a little patience are all it takes.

Whether you’re hosting Thanksgiving dinner or preparing a traditional Sunday meal, this roast turkey is a timeless favorite that pairs perfectly with mashed potatoes, dressing, gravy and all your favorite holiday sides.

Classic Thanksgiving Roast Turkey Recipe

Prep Time: 20 minutes
Cook Time: Approximately 3–3¾ hours
Rest Time: 20 minutes
Servings: Approximately 10–12

Ingredients

• 1 whole turkey (12–14 lbs), fully thawed and unstuffed
• ½ cup unsalted butter, softened
• 2 tsp kosher salt (plus more to taste)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup chicken or turkey broth
• 1 onion, quartered (optional)
• Fresh thyme, rosemary or sage for the cavity (optional)

Instructions

1. Preheat oven to 325°F. Remove the neck and giblets from the turkey. Do not rinse. Pat dry with paper towels.
2. Place the turkey breast-side up on a rack in a roasting pan.
3. In a small bowl, mix the softened butter, kosher salt, pepper, garlic powder, thyme and rosemary.
4. Rub the butter mixture all over the turkey, including under the skin of the breast if possible.
5. Place the onion and fresh herbs loosely inside the cavity, if using. Pour the broth into the bottom of the roasting pan.
6. Roast uncovered for approximately 3–3¾ hours, or until a meat thermometer reads 165°F in the thickest part of the breast, innermost thigh and innermost wing. Avoid touching bone. If the skin browns too quickly, loosely cover with aluminum foil.
7. Remove from the oven and let the turkey rest for at least 20 minutes before carving.

Helpful Turkey Roasting Tips

Thaw completely: Allow approximately 24 hours of refrigerator thawing for every 4–5 pounds of turkey.

Check the label: If your turkey is already brined or contains an added salt solution, reduce the salt in the butter mixture.

Use a meat thermometer: Cooking times vary depending on the turkey and oven. Always check the internal temperature rather than relying on time alone.

Don’t skip the resting time: Allowing the turkey to rest before carving helps retain its juices.

Save the drippings: The flavorful juices left in the roasting pan make a wonderful base for homemade turkey gravy.

Estimated Nutrition

Per serving, based on 12 servings with skin and some seasoned butter, excluding gravy.

• Calories: 450–550
• Protein: 55–65g
• Fat: 23–33g
• Carbohydrates: 0–2g

Nutrition varies depending on the size of the turkey, portions of white and dark meat and how much skin and butter are served.

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