Classic Roast Turkey

Classic Roast Turkey.

Here’s the ultimate Classic Roast Turkey recipe — golden, juicy, aromatic, and perfect for Thanksgiving, Christmas, or any special gathering. 🦃✨

This version sticks to the timeless method: simple seasoning, butter baste, and slow roasting for tender meat and crisp, flavorful skin.

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🦃 Classic Roast Turkey Recipe

🍂 Ingredients

For the Turkey:

• 1 whole turkey (12–14 pounds), thawed if frozen

• ½ cup (1 stick) unsalted butter, softened

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika (optional, for color)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme or rosemary

• 1 teaspoon lemon zest (optional for brightness)

For the Cavity:

• 1 small onion, quartered

• 1 lemon, halved

• 1 head garlic, halved crosswise

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 sprigs fresh parsley

For Basting (optional but recommended):

• 1 cup chicken broth or turkey stock

• 4 tablespoons melted butter

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👩‍🍳 Instructions

Step 1: Prepare the Turkey

1. Thaw completely in the refrigerator (allow about 24 hours for every 4–5 pounds).

2. Remove giblets and neck from inside the cavity; pat the turkey dry with paper towels.

3. Preheat the oven to 325°F (165°C).

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Step 2: Season and Stuff

1. Gently loosen the skin over the breast and thighs using your fingers.

2. Rub half of the softened butter under the skin directly onto the meat.

3. Rub the remaining butter all over the outside of the turkey.

4. Sprinkle evenly with salt, pepper, garlic powder, onion powder, thyme, and paprika.

5. Stuff the cavity with onion, lemon, garlic, and herbs.

6. Tie the legs together with kitchen twine and tuck the wing tips under the body.

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Step 3: Roast

1. Place the turkey breast-side up on a rack in a large roasting pan.

2. Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist.

3. Roast uncovered in the preheated oven until golden and cooked through.

   • Cooking Time: About 13–15 minutes per pound

   • For a 12-lb turkey → roughly 2¾ to 3 hours

4. Baste every 45 minutes with pan juices or a butter-stock mixture for extra flavor.

5. Cover loosely with foil if the skin browns too quickly.

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Step 4: Check for Doneness

• The turkey is done when:

  • A meat thermometer reads 165°F (74°C) in the thickest part of the breast, and

  • 170–175°F (77–80°C) in the thickest part of the thigh.

• Juices should run clear, not pink.

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Step 5: Rest Before Carving

1. Remove the turkey from the oven and tent it loosely with foil.

2. Let rest for 20–30 minutes before carving — this allows the juices to redistribute and keeps the meat tender.

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🍗 Serving Suggestions

• Serve with gravy, mashed potatoes, stuffing, and cranberry sauce for a traditional feast.

• Garnish the platter with fresh herbs, orange slices, or roasted vegetables for a beautiful presentation.

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💡 Tips for Success

• Dry the skin well before roasting — it helps the turkey crisp beautifully.

• For extra juicy breast meat, rub a little butter under the skin and cover the breast loosely with foil during the first hour of roasting.

• Use the pan drippings to make rich homemade turkey gravy after cooking.

• If your turkey is larger than 14 pounds, increase the oven temperature to 350°F (175°C) for even cooking.

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🧾 Quick Recipe Card

Classic Roast Turkey
🦃 Whole turkey (12–14 lbs)
🧈 Butter, herbs, salt, pepper, lemon, onion, garlic
🍗 Roast at 325°F for 13–15 min per pound → rest 30 min before carving
Result: Golden skin, juicy meat, and timeless holiday flavor