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cooking a turkey roasted holiday meal

Classic Roast Turkey

A perfectly seasoned whole roast turkey slow-cooked at 325°F until the thigh reaches 165°F, resulting in juicy meat and golden-brown crispy skin. The herb butter rub and aromatics in the cavity infuse deep flavor throughout the bird. Ideal for Thanksgiving, Christmas, or any holiday gathering.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

For the Turkey
  • 1 whole turkey 10 to 14 pounds
  • 4 tbsp butter softened
  • 2 cups chicken broth
  • 1 onion halved
  • 2 celery stalks
  • 2 carrots
  • fresh herbs rosemary, thyme, and sage
  • salt and pepper to taste
For the Seasoning Butter
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt to taste

Method
 

  1. Remove the turkey from the fridge and let it sit at room temperature for 30 minutes. Pat it completely dry with paper towels.
  2. Season the cavity with salt and pepper, then stuff it with the halved onion, celery stalks, carrots, and fresh herbs.
  3. Combine the softened butter with garlic powder, onion powder, paprika, dried thyme, dried rosemary, and salt to form a creamy herb butter.
  4. Spread the herb butter slowly across the entire turkey, massaging it well into the skin for even coverage. Tie the legs together lightly with kitchen twine.
  5. Preheat the oven to 325°F (165°C). Place the turkey breast-side up in a roasting pan and pour chicken broth into the bottom of the pan.
  6. Roast for approximately 13 minutes per pound (unstuffed), typically 3 to 4 hours for a 10-14 lb turkey.
  7. Baste the turkey every 45 minutes with pan drippings. If the skin browns too quickly, tent loosely with aluminum foil.
  8. Cook until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
  9. Remove the turkey from the oven and let it rest for 25-30 minutes before carving. Serve with pan drippings or gravy.

Notes

Dry brine preferred: rub salt all over the turkey 24-48 hours before cooking and leave uncovered in the fridge. This draws out moisture, reabsorbs it, and produces crispier skin. Always use a meat thermometer — color alone is not reliable. Let turkey rest 25-30 minutes before carving to allow juices to redistribute. Tent loosely with foil if skin browns too quickly. Leftover turkey keeps refrigerated for 3-4 days or frozen for up to 3 months.