Cooking a Roast Turkey for your holiday table is a beautiful tradition, and this guide ensures beautifully juicy results. We start by rubbing softened butter directly under the skin, which helps the breast meat stay incredibly moist. Roasting over a bed of aromatic vegetables like onion and celery fills your kitchen with a wonderful fragrance. The key is a patient 30-minute rest after cooking, making this a truly stress-free centerpiece.

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Golden brown roast turkey resting on a platter with fresh herbs

Ingredients for Roast Turkey

For the turkey

Whole Turkey – A 12-pound bird is perfect for this recipe, but feel free to adjust based on your needs.

Kosher Salt – This is key for seasoning the turkey inside and out.
Black Pepper – Adds just the right amount of warmth and depth.

For the herb butter

Unsalted Butter – Softened butter is so much easier to work with here.

For the aromatics

Yellow Onion – Roughly chopped to stuff the cavity and infuse flavor.

Celery – Adds a subtle earthiness to the mix.
Carrots – Their natural sweetness complements the herbs beautifully.
Fresh Thyme – These sprigs are a must for a classic roast turkey.
Fresh Rosemary – Its piney aroma is just what you need.
Garlic – Halved horizontally and tossed in for that unmistakable savory note.

For the broth

Low-Sodium Chicken Broth – Keeps the turkey moist while roasting and makes for a delicious base for pan juices.

Fresh ingredients for a roast turkey recipe laid out on a wooden table

Cook Time for Thanksgiving Roast Turkey

I know timing is everything when you’re preparing a big holiday meal. This Roast Turkey recipe is designed to be straightforward, but giving yourself enough time is the real secret to a relaxed cooking experience.

Here’s what you can expect time-wise for this beautiful centerpiece:

Step	Time
Prep Time	25 minutes
Cook Time	3 hours
Total Time	3 hours 25 minutes

Remember, the resting time is non-negotiable—those 30 minutes make all the difference for juicy meat. While your turkey rests, you can whip up some quick sides like my roasted sweet potato kale quinoa salad to round out your feast.

How to Make Herb Roasted Holiday Turkey

Creating this beautiful Roast Turkey is simpler than you might think. I’ll walk you through each step just like I would if you were here in my Provence kitchen.

Step 1: Prep Your Bird

Preheat your oven to 325°F. Remove the turkey from its packaging and pat the entire surface dry, inside and out, using paper towels. This step ensures the skin will crisp beautifully during roasting.

Step 2: Season and Stuff

Season the turkey cavity with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stuff the cavity with the chopped onion, celery, carrots, fresh thyme, rosemary, and the halved garlic head. These aromatics will infuse incredible flavor during cooking.

Step 3: Butter Under the Skin

Gently separate the skin from the breast meat by sliding your fingers between them, taking care not to tear the skin. Rub the softened butter evenly underneath the skin and over the outside of the turkey. Sprinkle the remaining salt and pepper evenly over the exterior to enhance flavor and promote that gorgeous golden browning.

Step 4: Roast with Broth

Place the turkey breast-side up on a rack set inside a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the meat moist and create delicious pan juices for basting. Transfer the pan to the preheated oven.

Step 5: Baste and Check Temperature

Roast the turkey for approximately 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F and the juices run clear. Baste the turkey with pan juices every 45 minutes to maintain moisture and encourage that perfect golden-brown crust.

Step 6: Rest Before Carving

Once cooked, carefully remove the roasting pan from the oven. Transfer the turkey to a large cutting board or platter, tent it loosely with foil, and let it rest for 30 minutes before carving. This resting period allows the juices to redistribute, ensuring every slice is tender and flavorful.

Pro Tips & Tasty Tweaks

Over the years, I’ve picked up a few tricks that make this Roast Turkey even more special. These are the little touches that turn a good turkey into a truly memorable one.

Flavor Swap: Instead of standard herbs, try a Provençal blend with lavender and herbes de Provence for a French twist that’ll make your holiday roast turkey truly unique.
Diet Tweaks: For a lighter version, substitute olive oil for butter under the skin. The result is still wonderfully moist, and it pairs beautifully with healthy Thanksgiving sides.
Crispy Skin Secret: After patting dry, leave your turkey uncovered in the refrigerator for 4-6 hours before roasting. This air-drying step makes the skin extra crispy.

Storage & Reheating: Store leftover turkey in an airtight container for up to 4 days. Reheat gently in a covered dish with a splash of broth to keep it moist. The leftovers make fantastic spinach and feta turkey burgers too!

Nutrition and Health Benefits

While this beautiful Roast Turkey shines as the centerpiece of your holiday table, it’s also packed with nutritional benefits that make it a wholesome choice year-round. Turkey breast is naturally lean and high in protein, which helps keep you full and satisfied.

When prepared with mindful ingredients like fresh herbs and aromatics, this dish becomes a nourishing feast. The garlic and onions provide natural antioxidants, while carrots add a touch of sweetness and vitamin A. I always feel good serving this to my family knowing we’re enjoying both flavor and nutrition.

Nutrient	Per Serving (6 oz)	Health Benefit
Protein	45g	Supports muscle health and satiety
Selenium	60% DV	Powerful antioxidant properties
Niacin	50% DV	Supports energy metabolism
Vitamin B6	35% DV	Important for brain health

For the most accurate food safety guidelines, I always reference the USDA Safe Turkey Cooking Temperatures to ensure everything is cooked perfectly and safely. And if you’re looking for more lean protein ideas, my air fryer salmon makes a wonderful quick weeknight option.

A Lighter Version of Holiday Roast Turkey

I understand that sometimes you want all the tradition with a little less indulgence. Over the years, I’ve perfected a lighter approach to this classic Roast Turkey that still delivers incredible flavor without feeling heavy.

Instead of butter under the skin, try using a mixture of olive oil and fresh citrus juice. The olive oil still helps crisp the skin beautifully while adding heart-healthy fats. A generous squeeze of lemon or orange brightens the natural flavors of the herbs.

For the aromatics, I sometimes swap the carrots for extra celery and add sliced fennel bulb. Fennel brings a lovely anise note that pairs wonderfully with the thyme and rosemary. This lighter version pairs perfectly with my healthy Thanksgiving sides collection.

If you’re watching sodium intake, you can reduce the salt by half and enhance flavor with additional herbs and garlic. The result is still a beautifully juicy oven roasted turkey breast that everyone will love. For more lean protein ideas, check out my chicken burgers for everyday meals.

Thoughtful Tips for Special Diets

In my kitchen, I believe everyone should be able to gather around the table and enjoy good food together. Over the years, I’ve learned simple ways to adapt this Roast Turkey for various dietary needs without sacrificing any of the comfort or flavor.

For those watching their sugar intake or managing diabetic needs, this recipe is naturally quite friendly. The aromatics provide natural sweetness without added sugar, and the herbs bring depth that doesn’t rely on sugary glazes or sauces.

If you’re making gravy from the pan juices, consider using a sugar alternative like stevia instead of traditional thickeners that might spike glucose levels. You can also reduce the butter slightly and enhance flavor with extra garlic and rosemary for a truly diabetic-friendly version.

Portion control is another simple strategy – serving smaller portions of the turkey alongside plenty of non-starchy vegetables creates a balanced plate that supports glycemic control. Remember, the joy of sharing a meal is just as important as the food itself.

How to Serve Roast Turkey

I’ll never forget my first Thanksgiving in Provence, trying to explain this American tradition to my French neighbors. Their curiosity turned to pure delight when they tasted this beautiful Roast Turkey surrounded by all the trimmings. Now it’s become our shared autumn tradition.

When I bring this golden brown turkey to the table, I love to surround it with dishes that complement its savory goodness. The pan juices make the most incredible gravy, and I always serve it with classic stuffing and cranberry sauce. For something a bit different, try my roasted sweet potato kale quinoa salad for a modern twist.

Beautifully carved roast turkey served on a festive platter with autumn garnishes

For wine pairings, a medium-bodied Pinot Noir complements the turkey beautifully without overpowering it. If you prefer white, a Chardonnay with subtle oak notes works wonderfully. And don’t forget to save room for dessert – my healthy Thanksgiving desserts offer sweet endings without the sugar overload.

The best part? Leftovers! This turkey makes fantastic sandwiches, soups, and even my favorite spinach and feta turkey burgers the next day. Honestly, I sometimes think I enjoy the leftovers even more than the main event.

Mistakes to Avoid

I’ve hosted enough holiday dinners to learn what separates a perfect Roast Turkey from a dry disappointment through trial and error. Avoiding these common pitfalls will give you that juicy oven roasted turkey breast everyone dreams of.

Never skip bringing your turkey to room temperature before roasting. I learned this the hard way when my first Thanksgiving turkey cooked unevenly—the breast was done while the thighs were still pink. Now I always let it sit out for at least an hour.

Resist the urge to constantly open the oven door! Every peek drops the temperature significantly, extending cooking time and drying out your herb roasted holiday turkey. Trust your thermometer, not your curiosity.

Don’t forget to let your turkey rest after roasting. I once carved immediately and watched all those precious juices run across the cutting board. Now I wait at least 30 minutes—the meat reabsorbs moisture and becomes incredibly tender.

For more cooking wisdom, my one pan herb roasted turkey guide covers additional techniques, while the USDA temperature guidelines ensure perfect doneness every time.

How to Store Roast Turkey

My grandmother taught me that how you handle leftovers shows respect for the meal itself. She’d wrap each portion with such care, whispering stories about Depression-era cooking where nothing went to waste.

For short-term storage, I let the turkey cool completely before transferring to airtight containers. The refrigerator keeps it fresh for up to four days—perfect for next-day sandwiches or adding to salads.

Freezing extends your enjoyment for months! I portion the meat into meal-sized quantities, wrap tightly in freezer paper, and label with the date. Thaw overnight in the refrigerator when ready to use.

For reheating, I gently warm slices in broth or gravy to maintain moisture. The rendered turkey fat makes incredible cooking fat for my sous vide chicken thighs or tri tip beef recipes later in the week.

Try This Roast Turkey Yourself

I’ll never forget the first time I served this roast turkey to my French neighbors—their skeptical expressions transformed into pure delight with that first bite. Now they request it every autumn, a beautiful blending of American tradition and Provençal hospitality.

This savory thyme and rosemary turkey has become my signature holiday centerpiece, but it’s equally wonderful for Sunday dinners or special occasions. The aroma alone will fill your home with warmth and anticipation.

I encourage you to make this recipe your own—maybe adding your grandmother’s herb blend or incorporating local ingredients from your farmers market. Cooking should always reflect personal touch and memory.

For more inspiration, explore my Christmas breakfast ideas for the morning after, or try my BBQ chicken breasts for summer gatherings. Grilled chicken breast makes a quick weeknight option, while sous vide chicken wings perfect game day snacks. For special occasions, nothing beats sous vide filet mignon or sous vide flank steak.

Frequently Asked Questions

Should I roast my turkey at 325 or 350?

I prefer 350°F for that perfect golden brown skin and even cooking. The slightly higher temperature helps render fat beautifully while keeping the meat moist. Always use a meat thermometer to confirm doneness regardless of temperature choice.

How many hours does it take to roast a turkey?

A general rule is 13-15 minutes per pound at 350°F, but size isn’t the only factor. The turkey’s starting temperature, oven accuracy, and whether you stuff it all affect timing. My herb roasted turkey guide includes a detailed timing chart for various weights.

How to cook a roast turkey?

Start with a quality bird, bring it to room temperature, and season generously with herbs and aromatics. Roast at 350°F until the internal temperature reaches 165°F in the thickest part of the thigh. Most importantly—let it rest before carving to retain all those delicious juices.

What is the secret to a moist turkey?

Three things guarantee moistness: proper brining or dry-brining, not overcooking, and resting adequately after roasting. The butter under the skin and aromatics in the cavity also contribute to that beautifully juicy oven roasted turkey breast everyone loves.

More Holiday Centerpieces You’ll Love

Once you’ve mastered the perfect roast turkey, explore these other show-stopping main dishes that bring people together around the table.

One Pan Herb Roasted Turkey – A simplified version with roasted vegetables that makes cleanup effortless.

Sous Vide Filet Mignon – Perfectly tender steak with restaurant-quality results for special occasions.

BBQ Chicken Breasts – Sweet and smoky grilled chicken that tastes like summer celebrations.

Tri Tip Beef – A flavorful roast that feeds a crowd with minimal effort.

Sous Vide Chicken Thighs – Unbelievably juicy poultry with crispy finished skin.

Sous Vide Flank Steak – Tender sliced beef that makes fantastic sandwiches and salads.

The Ultimate Guide to Roasting a Perfect Turkey