This Roasted Thanksgiving Turkey is a classic, foolproof recipe that delivers juicy, flavorful meat with golden, crispy skin every time. Prepared with a citrus-herb butter and slow-roasted to perfection, it’s the ultimate centerpiece for your holiday table.

Why You’ll Love This Recipe

Juicy and flavorful: The two-stage roasting method and citrus-herb butter ensure moist meat and rich flavor.
Crispy golden skin: Uncovering the bird at the right moment gives you beautifully browned, crispy skin.
Beginner-friendly: Clear steps and no-fuss techniques make this approachable for any home cook.
Customizable: Easily change up the herbs and flavors to match your preferences.
Perfect for leftovers: This turkey makes the best sandwiches, soups, and casseroles after the big meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole turkey (20 lbs recommended), brined if desired
Butter, softened
Orange
Fresh rosemary (leaves stripped and minced)
Salt
Black pepper

Directions

Preheat oven to 275°F.
Prep the turkey: If brined, rinse the turkey thoroughly under cold water. Soak in fresh cold water for 15–20 minutes to remove excess salt. Pat dry with paper towels.
Set up in roasting pan: Place the turkey on a roasting rack, breast-side up. Tuck the wings underneath and tie the legs together with kitchen twine. Cover the pan tightly with heavy-duty aluminum foil.
First stage roast: Roast for about 10 minutes per pound (roughly 3½ hours for a 20-pound bird).
Make the butter: While the turkey roasts, use a vegetable peeler to shave off the orange peel and slice it into thin strips. Combine with softened butter, minced rosemary, salt, and pepper.
Butter the bird: After the initial roasting, remove the foil. The turkey will look pale—this is expected. Smear the entire surface generously with the rosemary-orange butter, getting into all the crevices.
Second stage roast: Increase oven temperature to 350°F. Insert a meat thermometer into the thickest part of the thigh. Return the turkey to the oven uncovered and baste every 30 minutes.
Final temperature: Roast until the internal temperature reaches 165°F to 168°F. This will take about 1½ to 2 more hours.
Rest and serve: Remove from oven, loosely tent with foil, and let rest for 15–20 minutes before carving. Save the pan juices to make gravy.

Servings and timing

Yield: 1 turkey
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Serves: 16

Variations

Herb blend: Replace rosemary with a mix of parsley, sage, thyme, and rosemary.
No citrus: Skip the orange peel for a more classic herb-butter flavor.
Spiced butter: Add a touch of smoked paprika or garlic powder to the butter for extra depth.
Dry brine: Rub salt and herbs directly onto the turkey 24 hours in advance and refrigerate uncovered for crispy skin.
Stuffed aromatics: Place garlic, onion, and herbs inside the cavity for added flavor.

Storage/Reheating

Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze turkey meat in portions for up to 3 months.
Reheat: Warm in a 300°F oven covered with foil or reheat in a skillet with a splash of broth to retain moisture.

FAQs

How much turkey do I need per person?

Plan for about 1¼ to 1½ pounds of turkey per guest. For 16 people, a 20-pound bird is ideal.

Can I skip the brining step?

Yes, but brining helps ensure juicy, flavorful meat. Dry or wet brining both work well.

Do I need a meat thermometer?

Absolutely. It’s the best way to ensure the turkey is cooked through without drying it out.

What if I don’t have rosemary?

You can use thyme, sage, parsley, or a blend of herbs. Dried herbs work in a pinch but fresh is best.

Should I baste the turkey?

Yes, during the second stage of roasting, baste every 30 minutes for crispy, golden skin.

Why roast at two temperatures?

The lower temp gently cooks the meat evenly, while the higher temp crisps the skin and finishes the cook.

Can I roast the turkey stuffed?

It’s not recommended. Cooking stuffing separately is safer and results in better texture.

Do I need to cover the turkey while roasting?

Yes, during the first stage. This locks in moisture. Remove the foil later for browning.

How do I make gravy from the drippings?

Strain the pan juices, skim off excess fat, and whisk with flour and broth in a saucepan over medium heat until thickened.

What should I serve with roast turkey?

Classic sides like mashed potatoes, stuffing, green bean casserole, and cranberry sauce complement the turkey perfectly.

Conclusion

This Roasted Thanksgiving Turkey is the ultimate holiday showstopper. With crispy skin, juicy meat, and a citrusy herb butter that adds unbeatable flavor, it’s everything a Thanksgiving centerpiece should be. Follow the simple steps and tips, and you’ll have a perfectly roasted turkey that guests will remember long after the feast ends.