Classic Herb-Roasted Turkey
Prep time: 30 minCook time: 225 minServings: 12
Views: 49
Submitted by: Antillean Eats
Submit date: November 4, 2026, 3:55 am
Information
A golden roast turkey seasoned with garlic, butter, rosemary, thyme, and sage. This classic Thanksgiving centerpiece is roasted unstuffed and rested before carving for tender meat and a flavorful herb-scented skin.
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Ingredients
- 1 whole turkey, 12-14 lb (5.4-6.4 kg), fully thawed if previously frozen, neck and giblets removed
- 1/2 cup (8 tbsp) unsalted butter, softened
- 6 garlic cloves, minced
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp fresh thyme leaves
- 1 tbsp finely chopped fresh sage
- 2 tsp fine salt, reduced or omitted for a pre-brined or salted turkey
- 1 tsp ground black pepper
- 1 medium onion, quartered
- 1 lemon, quartered
- 2 cups low-sodium chicken or turkey broth, plus more as needed
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Preparation
- If frozen, thaw the turkey completely in the refrigerator in a tray to catch drips. Allow approximately 24 hours per 4-5 lb (1.8-2.3 kg), so plan about 3-4 days for this size bird. Thawing time is additional to the preparation time listed.
- Preheat the oven to 325°F (165°C). Set a roasting rack inside a large roasting pan. Remove the neck and giblets from both cavities. Do not rinse the raw turkey; pat it dry with paper towels.
- Mix the softened butter with the garlic, rosemary, thyme, sage, salt, and pepper. Reduce or omit the added salt if the turkey has already been brined or salted.
- Gently loosen the skin over the breast without tearing it. Spread about half the herb butter underneath the skin and the rest over the outside of the turkey.
- Place the onion and lemon loosely in the cavity without packing it. Do not add bread stuffing; bake stuffing separately. Tuck the wing tips underneath and loosely tie the legs if desired.
- Place the turkey breast-side up on the rack. Pour the broth into the bottom of the pan, not over the skin.
- Roast for approximately 3-3 3/4 hours for a 12-14 lb unstuffed turkey, beginning temperature checks around 2 3/4 hours. Cooking time varies: use a food thermometer, not the clock alone. Add a little more broth or water to the pan if the drippings threaten to scorch.
- If the breast browns too quickly, tent it loosely with foil. Continue roasting until a food thermometer reads at least 165°F (74°C) in the thickest part of the breast, the innermost thigh, and the innermost wing, without touching bone. Check both sides of the bird.
- Transfer to a carving board, tent loosely with foil, and rest for 30 minutes before carving. Discard the cavity aromatics. The resting time is additional to the cooking time listed.
- Carve and serve with your preferred Thanksgiving side dishes. Refrigerate leftover turkey within 2 hours, dividing the meat into shallow containers.