Name: Best Turkey Recipe
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 (14 to 20 pound) turkey, thawed; 10 tablespoons unsalted butter, softened; 1½ tablespoons fresh parsley, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme, finely chopped; ½ tablespoon fresh sage, finely chopped; 1 teaspoon fine sea salt; ¾ teaspoon freshly ground black pepper; 1 teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 2 large carrots, cut into 1 to 2 inch pieces; 1 stalk celery, cut into 1 to 2 inch pieces; 1 large onion, quartered; 2 bay leaves; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 4 sprigs fresh parsley; 1 orange, quartered; 1 lemon, halved or quartered; 1 cup low sodium chicken stock or broth; ½ cup apple cider

Jump to Recipe·5.1 from 6 reviews

If you’re searching for the Best Turkey Recipe to make your holiday table the talk of the season, you’ve landed in just the right spot! This recipe guarantees juicy, tender meat, golden crispy skin, and loads of herb-infused flavor – everything you want in a show-stopping Thanksgiving centerpiece. Whether you’re hosting family for the first time or you’re a seasoned Thanksgiving pro, this step-by-step guide will lead you to a turkey that’s practically begging everyone to come back for seconds.

Ingredients You’ll Need

For the Best Turkey Recipe, every ingredient is carefully chosen to bring out big flavors and beautiful aromas. These kitchen staples are simple but transformative – each one plays a key role, from locking in moisture to crafting that crave-worthy crispy skin.

Whole Turkey (14 to 20 pounds): Start with a fully thawed, good quality bird for the juiciest results.
Unsalted Butter (10 tablespoons, softened): Butter brings richness and helps that glorious browning along the skin.
Fresh Parsley (1½ tablespoons, finely chopped): This bright herb adds fresh color and earthy flavor notes.
Fresh Rosemary (1 tablespoon, finely chopped): Rosemary’s aroma is pure Thanksgiving – don’t skip it!
Fresh Thyme (1 tablespoon, finely chopped): Thyme adds incredible depth and savory character.
Fresh Sage (½ tablespoon, finely chopped): Sage brings an unmistakable, cozy autumnal essence.
Fine Sea Salt (2 teaspoons, divided): Essential for seasoning both the skin and cavity, ensuring every bite is flavorful.
Freshly Ground Black Pepper (1¼ teaspoons, divided): Freshly ground for that mild heat and clean flavor.
Carrots (2 large, cut into 1-2 inch pieces): Amp up flavor and moisture in the roasting pan and inside the turkey.
Celery (1 stalk, cut into 1-2 inch pieces): Classic aromatic, releasing sweetness as it roasts.
Onion (1 large, quartered): Adds depth and a tender sweetness to both the cavity and the pan.
Bay Leaves (2): Lend subtle bitterness, rounding out every mouthful.
Fresh Thyme, Rosemary, Sage, Parsley (a few sprigs each): Stuff these in the cavity for a turbo-boost of herby aroma and flavor.
Orange (1, quartered): Offers a touch of citrus and keeps the cavity extra juicy.
Lemon (1, halved or quartered): For brightness and zing that balances the savory richness.
Low Sodium Chicken Stock or Broth (1 cup): This is your insurance policy for moist, tender meat and flavorful pan juices.
Apple Cider (½ cup): Sweetens and adds another layer of fall flavor to the roasting pan.

How to Make Best Turkey Recipe

Step 1: Prepare and Thaw Your Turkey

Begin by removing your thoroughly thawed turkey from the refrigerator about one hour before roasting. This lets the meat come up to temperature for even cooking. Carefully take the turkey out of its packaging, dive into the cavity to remove giblets, neck, or any extra parts (save these for stock or gravy if you’d like), and remove any stray plastic or pop-up thermometers. Let it rest at room temperature while you prep the next tasty steps.

Step 2: Preheat the Oven and Prep the Rack

Position your oven rack so the turkey can roast in the lower half of your oven, which helps with even heat and gorgeous browning. Preheat your oven to 325°F – this slow-and-steady approach ensures juicy results and gives those flavors time to develop.

Step 3: Make the Herb Butter

In a small bowl or food processor, mix the softened butter with parsley, rosemary, thyme, sage, salt, and black pepper. Stir until everything’s beautifully combined and flecked with green. This fragrant, creamy spread is your secret weapon for both flavor and moisture.

Step 4: Season the Cavity and Stuff with Flavor

Use paper towels to pat your turkey dry all over – especially under the wings and around the legs – so the butter will grab and crisp up the skin. Sprinkle salt and pepper inside the cavity. Gently stuff the cavity with the carrot and celery chunks, onion quarters, fresh herb sprigs, bay leaves, orange quarters, lemon halves, and parsley. Don’t over-pack; a loose fill lets steam circulate and flavors to mingle just right.

Step 5: Butter Up the Turkey

Slide your fingers under the skin on the breast (go gently!) and spread a few tablespoons of the herb butter right onto the meat. Do the same under the thigh and leg skin if you can reach, then rub the remaining butter all over the outside. It will look and smell incredible already! Gather the legs loosely with butcher’s twine and tuck the wing tips under the turkey’s body. Transfer your masterpiece to a roasting rack set inside a sturdy pan.

Step 6: Add Liquids and Get Roasting

Pour the chicken stock and apple cider into the bottom of your roasting pan – this ensures any drippings don’t burn and keeps the air full of steam. Pop the turkey into your preheated oven. Plan on about 12–15 minutes per pound for roasting (a 14-pound bird takes about 3 to 3½ hours). If the skin browns too quickly, don’t panic – just tent it loosely with foil after about 90 minutes.

Step 7: Monitor and Rest

Start checking the internal temperature with a meat thermometer inserted between the thigh and breast after a few hours. You’re aiming for 160°F (carry-over cooking will take it up to a safe and juicy 165°F as it rests). Out of the oven, tent your turkey with foil and let it rest for at least 20-30 minutes before carving. Save those precious pan drippings for your gravy.

How to Serve Best Turkey Recipe

Garnishes

Dress up your Best Turkey Recipe with sprigs of fresh herbs, roasted citrus slices, or even a scattering of pomegranate seeds for festive pop and color. A quick brush of melted butter right before serving adds irresistible shine – and don’t forget a little cracked black pepper over the top for a final flourish!

Side Dishes

This turkey is spectacular alongside buttery mashed potatoes, classic gravy made from pan drippings, stuffing loaded with herbs, and a tart cranberry sauce. For extra color, add roasted Brussels sprouts or delicate green beans to the mix. Your guests will love how these sides soak up every drop of turkey goodness.

Creative Ways to Present

Make your Best Turkey Recipe the star by carving it tableside for a dramatic reveal, or platter the sliced meat on a rustic cutting board surrounded by roasted vegetables and sprigs of fresh herbs. Feeling playful? Snip citrus rounds or herb bunches to tuck around the serving platter for a little extra flair.

Make Ahead and Storage

Storing Leftovers

Once your turkey has cooled to room temperature, wrap it tightly in foil or store in airtight containers. The Best Turkey Recipe stays fresh for 3-4 days in the refrigerator, so you’ll have plenty of time for amazing leftover sandwiches and more.

Freezing

To freeze leftovers, divide the meat into smaller portions and wrap well in freezer-safe bags or containers, squeezing out as much air as possible to prevent freezer burn. You’ll thank yourself later – thaw the turkey overnight in the refrigerator and enjoy for up to 4 months.

Reheating

To bring turkey back to its moist, tender glory, reheat slices in a covered dish with a splash of broth in a 300°F oven until warmed through. For individual portions, a quick microwave zap with a damp paper towel works, too. Either way, you’ll bring back that first-day deliciousness.

FAQs

How do I know when my turkey is done?

The most reliable method is to use a meat thermometer: insert it into the thickest part of the thigh (without touching bone) and look for 160°F. The temperature will rise to 165°F as the turkey rests.

Do I need to baste the turkey?

Basting is optional with the Best Turkey Recipe, thanks to the buttery herbed rub that keeps everything moist. If you do choose to baste, do it no more than once an hour to keep the oven temperature steady and the skin crisp.

What’s the best way to thaw a frozen turkey?

For safe and even thawing, leave the turkey in its wrapping and thaw in the refrigerator. Allow about 24 hours of thawing time for every 4 to 5 pounds of turkey.

Can I make this turkey if I don’t have fresh herbs?

Yes! Substitute 1 teaspoon dried for every tablespoon of fresh herbs called for – just know fresh herbs bring more vibrant aroma and flavor.

How do I keep the breast from drying out?

Butter under the skin locks in moisture, and tenting with foil partway through roasting prevents over-browning. Letting the bird rest after roasting is also crucial – this lets all those delicious juices redistribute evenly.

Final Thoughts

I can’t wait for you to try this Best Turkey Recipe and savor the oohs and ahhs at your table. It’s a dish made for sharing, lingering, and building delicious memories with your favorite people. Happy feasting!