Classic Turkey
Our Classic Turkey recipe is a classic approach to making sure your bird turns out perfectly moist and flavorful.
Roast this turkey with ease knowing that the results will be crispy on the outside and juicy on the inside. With an herb-infused butter spread generously under the skin, each slice bursts with the cozy flavors of sage, thyme, and rosemary.
This recipe uses fresh herbs, a blend of butter and olive oil, and aromatic vegetables like onion and carrot for extra depth. It’s everything you want for your holiday centerpiece, and we’ve kept it simple so that anyone can feel confident making it.
Thanksgiving Turkey Recipe Highlights
- Easy-to-follow instructions, perfect for all skill levels
- Always juicy and full of flavor, no dry Thanksgiving Turkey here
- Golden, crispy skin that’s beautifully browned
- Generous portions for about 12 people, with leftovers to enjoy later
- Easily adaptable for different flavors and preferences
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
TURKEY – Use a fully thawed, whole bird. A thawed turkey absorbs seasonings more effectively, ensuring each bite is juicy and flavorful. Note that the thawing process takes roughly one day per 5 pounds in the fridge, so plan ahead for optimal results.
BUTTER – Unsalted butter, softened to room temperature, is essential for even spreading. It keeps the meat tender and enhances flavor, especially when placed under the skin to baste the meat from the inside out.
OLIVE OIL – Adds a gentle, rich depth to the herb butter mixture. It helps the turkey skin crisp evenly and maintains the desired balance without overwhelming the herbs.
GARLIC – Fresh, finely minced garlic creates a savory, aromatic base that complements the herbs and infuses flavor directly into the meat.
HERBS – A blend of parsley, sage, thyme, and rosemary for balanced, earthy flavor. Fresh herbs can substitute dried, with a 3:1 fresh-to-dried ratio for the most authentic flavor profile. These herbs bring out the best in the turkey without overpowering it.
VEGETABLES – Onion, carrot, and lemon inside the cavity infuse a gentle, aromatic steam, contributing subtle flavors and helping maintain moisture throughout roasting.
CHICKEN BROTH – Adds moisture to the roasting pan, creating steam that keeps the turkey juicy. It enhances the pan drippings, which can be used for an outstanding homemade gravy.
How To Make A Thanksgiving Turkey
Please check the printable recipe card below for more detailed instructions.
- Mix softened butter, olive oil, garlic, herbs, salt, and pepper.
- Lift turkey skin and spread three-quarters of the butter underneath, coating the rest on the outside.
- Fill cavity with onion, lemon, carrot, and rosemary.
- Add ½ cup broth inside, remaining in the pan.
- Tie legs with twine, tuck wings, and roast at 325º Fahrenheit for 15 minutes per pound. Baste occasionally with pan juices.
- Rest turkey 45 minutes before carving; use pan drippings for gravy if desired.
Leftovers and Storage
STORE – For short-term storage, transfer leftover turkey to an airtight container and place it in the fridge. It will stay fresh and flavorful for 3-4 days, making it perfect for easy lunches, sandwiches, or casseroles during the week.
FREEZE – For longer storage, put leftovers in a freezer-safe container or bag, removing as much air as possible to maintain quality. The turkey will keep for up to 3-4 months. To preserve moisture, thaw in the fridge overnight before reheating.
REHEAT – To reheat and maintain tenderness, warm the turkey in a 325º Fahrenheit oven. Cover the meat loosely with foil to prevent drying out and heat only until just warmed through. This keeps it from overcooking or becoming tough.
MAKE AHEAD – You can prepare the herb butter mixture and rub it under the turkey skin up to a day before roasting. Cover and store the turkey in the fridge, then add the vegetables to the cavity and follow roasting instructions on the day you’re serving. This make-ahead step saves prep time and enhances flavor by allowing the herbs to infuse.
Serving Suggestions
CREAMY MASHED POTATOES – These smooth, buttery potatoes provide a comforting, velvety contrast to the crisp skin and rich flavors of the turkey. A bit of garlic or chives in the mash can add a subtle layer of flavor that complements the herb butter perfectly.
GREEN BEAN CASSEROLE – This holiday classic brings both crunch and creaminess, balancing the turkey’s savory depth. The crispy onion topping and tender green beans add variety in texture, creating a satisfying side that pairs well with each slice of turkey.
CRANBERRY SAUCE – With its bright, sweet-tart notes, cranberry sauce cuts through the richness of the turkey, adding a refreshing pop of flavor to every bite. A hint of orange zest or cinnamon in the sauce can make this pairing even more memorable.
STUFFING – Stuffing, seasoned with herbs like sage and thyme, ties in with the flavors in the turkey, creating a cohesive and hearty addition. It’s perfect for soaking up the drippings, making each forkful both moist and flavorful.
ROASTED ROOT VEGETABLES – A seasonal blend of carrots, parsnips, and sweet potatoes brings warmth, color, and a touch of sweetness to the plate. Roasting caramelizes these vegetables, adding depth and an earthy sweetness that complements the turkey’s herb-infused profile beautifully.
Easy and Delicious Side Dishes
Recipe Success Tips
BUTTER UNDER THE SKIN – Placing herb butter under the skin not only enhances flavor but also bastes the meat as it roasts, keeping it juicy. Be sure to distribute the butter evenly, especially over the breast, to avoid dry patches. Gently loosen the skin with your hands to prevent tearing, allowing the butter to spread more smoothly.
LOW, STEADY HEAT – Roasting at 325º Fahrenheit allows the turkey to cook slowly and evenly, preserving moisture. This is particularly important for the breast, which can dry out quickly at higher temperatures. The slow roast also allows the herb butter and aromatics to infuse deeply into the meat.
Read the instructions on the packaging before preparing your turkey. Make sure you remove any plastic inserts, the neck, and giblets.
FREQUENT BASTING – Baste the turkey with pan juices every hour to keep the skin crisp and flavorful while locking in moisture. Rotating the pan each time you baste also helps the turkey cook evenly. If your oven tends to run hot, tent with foil halfway through to prevent over-browning.
ALLOW TO REST – Resting for at least 45 minutes is crucial to let the juices redistribute. Carving too soon causes juices to escape, leading to dry slices. Resting also enhances flavor, as the turkey’s natural juices have time to settle, creating a more succulent, flavorful result.
Commonly Asked Questions
What Do I Need To Know About Thawing a Thanksgiving Turkey Safely?
According to the USDA, it takes about a day per 5 pounds of turkey to thaw in the fridge. Make sure you purchase and start thawing your turkey in time so that it’s completely thawed before cooking. There are quicker ways to thaw your turkey if you’re in a hurry check out more information at the USDA website.
How long should I cook my turkey at 325º Fahrenheit?
The exact time will vary, however, it takes around 15 minutes per pound. Here is a chart that shows the approximate time. Remember to check for for a temperature of at least 165º Fahrenheit to make sure the turkey is cooked through.
More Options for A Thanksgiving Dinner
Honey Roasted Sweet Potatoes – reader favorite, year after year
Roasted Potatoes – crispy on the outside, tender on the insider
Turkey
Ingredients
- 15 pound turkey thawed
- ¾ cup butter unsalted, softened
- ¼ cup olive oil
- 4 cloves garlic minced
- 2 teaspoons dried parsley
- 2 teaspoons rubbed sage
- 2 teaspoons thyme leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large white onion quartered
- 1 large lemon quartered
- 1 large carrot quartered
- 3 sprigs rosemary
- 2 ½ cups chicken broth
Instructions
- Preheat the oven to 325º Fahrenheit.
Cleaning the Turkey
- Remove your turkey from any packaging then remove the giblets and neck from the turkey cavities.
- Drain any liquid from the turkey and pat it dry with paper towels. Place the turkey breast-side up on the rack of your roasting pan.
Making the Butter Herb Mixture
- In a small bowl, combine the butter, olive oil, garlic, parsley, sage, thyme, salt, and pepper.
Preparing the Turkey for Baking
- Use your fingers to gently loosen and lift the skin around the turkey breasts. Then, using your fingers, distribute about ¾ of your herb butter mixture underneath the turkey skin making sure to coat the breasts.
- Use the remaining herb butter to coat the top of the whole turkey including the legs and wings.
- Insert the onion, lemon, carrot, and rosemary into the turkey cavity. Pour ½ cup of the chicken broth into the turkey cavity and pour the remaining two cups into the roasting pan.
- Tie the legs together with butcher’s twine and tuck the wings under the turkey.
Bake and Rest
- Bake the turkey, in the center of the oven, for about 15 minutes per pound or until the internal temperature of the thickest part of the breast reaches 165º Fahrenheit.
- Let the turkey rest for at least 45 minutes and remove the butcher’s twine before carving.
Gravy (optional)
- Use the pan drippings to make gravy and serve over the turkey.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.