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Closeup of sliced oven roasted turkey breast with golden skin, a roasted drumstick, fresh herbs, and citrus wedges on a white platter
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Oven Roasted Turkey Recipe

This oven roasted turkey is brined, rubbed with herb butter under the skin AND over the outside, then roasted until golden. Juicy meat and buttery herb flavor in every slice, boos!
Prep Time1 day
Cook Time3 hours
Resting Time1 hour
Total Time1 day 4 hours
Course: Main Course
Servings: 12 servings
Calories: 444kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Brine

  • 2 gallons water
  • 1 ¼ cups kosher salt
  • 1 cup brown sugar
  • 1 whole turkey 10-15 pounds, thawed

For the Herb Butter

  • 2 sticks salted butter softened
  • 1 tablespoon kosher salt
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 1 teaspoon black pepper

For the Cavity

  • 1 small bunch fresh thyme
  • 1 small bunch fresh rosemary
  • 1 small bunch fresh sage
  • 1 lemon quartered, optional

Instructions

For the Brine

  • Whisk together the water, kosher salt, and brown sugar in a large container that will fit a 10-15 pound turkey, about 5 gallons. Add the turkey and refrigerate for 6-12 hours.
  • Remove the turkey from the brine and place it on a wire rack fitted inside a large roasting pan or 9x13-inch pan. Pat the skin dry with paper towels and refrigerate uncovered for 12-24 hours.

For Preparing the Turkey

  • When ready to roast, preheat the oven to 450°F, adjusting the oven rack as needed so the turkey will fit comfortably. In a small bowl, mix together the softened butter, kosher salt, chopped thyme, rosemary, sage, and black pepper.
  • Rub about half of the butter mixture underneath the turkey skin, especially over the breast meat, then rub the remaining butter all over the outside. Place the bunches of thyme, rosemary, and sage inside the cavity along with the quartered lemon, if using.

For Trussing the Turkey

  • Cut a piece of butcher’s twine about 3 feet long. With the turkey breast-side up, bend the wing tips back and tuck them underneath the upper part of the bird. Position the middle of the twine underneath the lower back area, bring both ends over the legs, and pull the drumsticks snugly together against the breast.
  • Loop the twine around the legs, tie tightly, then double-knot to secure and trim any loose ends. If trussing feels too daunting, it is totally fine to skip this step and roast the turkey untrussed.

For Roasting the Turkey

  • Roast at 450°F for 50 minutes, turning halfway through. Reduce the oven temperature to 325°F and continue roasting for 90 minutes to 2 hours, turning halfway through.
  • Check the temperature in the breast and the thickest part of the thigh. The turkey should register 165°F.
  • Remove the turkey from the oven. Carefully lift the roasting rack with the turkey onto a large clean cutting board so the bottom stays crisp. Cover loosely with aluminum foil and let rest for at least 30 minutes.

For Carving the Turkey

  • When ready to carve, place the turkey and rack back in the roasting pan, then transfer the turkey to the cutting board. Remove the butcher’s twine, if used, and discard the herbs from the cavity. The herbs and pan drippings can be reserved for gravy.
  • Remove the wings, then the legs and thighs, popping the joints and using a sharp carving knife to make clean cuts. Separate the thighs from the drumsticks at the joint, if desired.
  • Remove each breast by slicing close along the rib cage, then slice the breast meat to your desired thickness. Arrange everything on a serving platter with fresh herbs and lemons or oranges, if desired. Save the bones and carcass for turkey stock or broth, but avoid using the roasted lemon since it can make the stock bitter.

Notes

Timing is approximate. Allow 6-12 hours for brining and 12-24 hours for drying the skin before roasting. Thawing time is additional. Rest for at least 30 minutes before carving.

How to Store

  • Fridge: Remove the remaining meat from the carcass and divide into shallow airtight containers. Refrigerate for up to 3-4 days.
  • Freezer: Pack meat into freezer-safe containers or bags, pressing out extra air, and freeze for up to 3 months. Thaw in the fridge.
  • Reheating: Place portions in a baking dish with a splash of broth, cover with foil, and warm in a 325°F oven until the meat reaches 165°F. Reheat only what you plan to serve!
Nutrition information doesn't include discarded brine.

Nutrition

Calories: 444kcal | Carbohydrates: 2g | Protein: 47g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 943mg | Potassium: 515mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 652IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg