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Easy Roast Turkey for Beginners

A simple, foolproof roast turkey rubbed with herb butter and roasted low and steady until golden and juicy. Perfect for a first Thanksgiving.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting 30 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
  

Turkey:

  • 1 whole turkey (12 to 14 lb) fully thawed, neck and giblets removed
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Herb butter:

  • 1/2 cup unsalted butter softened
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 3 cloves garlic minced

For the pan:

  • 1 onion quartered
  • 1 lemon halved
  • 4 fresh herb sprigs sage, thyme or rosemary
  • 2 cups low-sodium chicken broth

Instructions
 

  • Thaw the turkey in the fridge (about 1 day for every 4 to 5 lb). Take it out of the fridge 1 hour before roasting. Remove the neck and giblets and pat the turkey very dry with paper towels.
  • Preheat the oven to 325°F (165°C). Set a rack in a large roasting pan.
  • Mix the softened butter, sage, thyme, rosemary and garlic. Gently loosen the skin over the breast and spread half the butter under the skin. Rub the rest over the outside. Season all over with salt and pepper.
  • Put the onion, lemon and herb sprigs inside the cavity. Tuck the wing tips under the bird and tie the legs together if you like. Place breast side up on the rack and pour the broth into the pan.
  • Roast about 3 to 3 3/4 hours. If the skin browns too fast, tent the breast loosely with foil. Baste with pan juices every hour if you like.
  • Start checking at 2 1/2 hours. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and the thigh (not touching bone).
  • Move the turkey to a cutting board, tent with foil and rest 30 to 40 minutes before carving. Save the pan drippings for gravy.

Notes

Make ahead: Make the herb butter up to 3 days ahead and keep it in the fridge. Soften before using.
Storage: Refrigerate carved leftovers within 2 hours, up to 4 days. Freeze up to 3 months.
Reheat: Place slices in a baking dish with a splash of broth, cover with foil and warm at 325°F (165°C) until hot, about 15 to 20 minutes.
Variations: Use orange instead of lemon, add smoked paprika to the butter, or roast over chopped carrots, celery and onion.
Keyword easy roast turkey, how to cook a turkey, roast turkey for beginners, thanksgiving turkey