Make a succulent, classic Thanksgiving roast turkey with crisp golden skin, savory herb butter, and a rich garlic pan gravy. It’s the perfect, no-fuss centerpiece for your holiday table.
| Prep Time | 30 minutes | Cook Time | 3 to 3 1/2 hours |
| Total Time | 4 hours | Servings | 10–12 |
| Difficulty | Moderate | Calories | ~480 per serving |
Ingredients
- 1 whole turkey (12–14 lb), fully thawed
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon paprika (optional, for color)
- 1 large onion, quartered
- 1 head garlic, halved crosswise
- 1 lemon, quartered
- 4 cups low-sodium chicken or turkey stock, divided
- 1 cup dry white wine (optional)
- Herb Butter: 1 cup (2 sticks) unsalted butter, softened; 4 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon lemon zest
- For Gravy: 1/4 cup pan fat (or butter), 1/4 cup all-purpose flour, 2–3 cups drippings/stock, salt & pepper to taste
Step-by-Step Instructions
Step 1: Make the Herb Butter
In a bowl, mash together the softened butter, garlic, parsley, rosemary, thyme, and lemon zest until evenly combined.
Step 2: Season and Prep the Turkey
Pat the turkey very dry with paper towels. Sprinkle salt, pepper, and paprika all over. Gently loosen the skin over the breasts and thighs. Rub half of the herb butter under the skin and the rest all over the outside. Stuff the cavity with onion, lemon, and the halved head of garlic. Tie legs with kitchen twine and tuck wing tips under.
Step 3: Roast Low, Then Brown
Preheat oven to 325°F (165°C). Set turkey breast-side up on a rack in a roasting pan and pour 2 cups stock (and wine, if using) into the pan. Roast, basting with pan juices every 45 minutes, until an instant-read thermometer in the thickest part of the thigh registers 160–165°F (71–74°C), about 3 to 3 1/2 hours for a 12–14 lb bird. If skin is browning too fast, tent loosely with foil. For extra color, increase oven to 425°F (220°C) for the final 10–15 minutes.
Step 4: Rest the Turkey
Transfer turkey to a cutting board and rest 20–30 minutes before carving. This keeps the meat juicy and makes carving easier.
Step 5: Make the Garlic Gravy
Skim off and reserve 1/4 cup fat from the pan. Place roasting pan over medium heat; add the fat and whisk in flour. Cook 1–2 minutes. Slowly whisk in 2 cups drippings/stock (and any resting juices). Simmer, whisking, until thickened, 5–8 minutes. If too thick, add more stock; season with salt and pepper.
Recipe Notes
🧂 Dry Brine Option: For even juicier meat, salt the turkey (1/2 tsp kosher salt per lb) 24–48 hours ahead and refrigerate uncovered.
🧈 Butter Under the Skin: Work the herb butter under the skin for maximum flavor and moisture.
🌡️ Temperature Targets: Pull white meat at 160°F; dark meat at 170–175°F. Carryover cooking will bring it to safe temp.
🔪 Carving: Remove legs and thighs first, then breasts; slice across the grain for the most tender slices.
🎯 Pro Tip: Keep the roasting pan liquids at about 1/4–1/2 inch deep. If it dries out, add more stock—this prevents burning and gives you flavorful drippings for gravy.
