Juicy Roasted Thanksgiving Turkey

This juicy roasted Thanksgiving turkey recipe promises a tender bird with crispy skin and deep herbinfused flavor. Perfect for your holiday centerpiece, it guides you through preparing, seasoning, roasting, and carving a turkey that will impress family and friends alike. Whether this is your first time roasting a turkey or you're looking to up your game, these easy to follow steps will help you serve a memorable meal.

I first made this recipe last Thanksgiving after years of dry turkeys and underwhelming flavor. After trying these steps, everyone kept asking for seconds and the next year the turkey was the star of the meal for our whole family.

Ingredients

• One whole turkey: fresh or frozen about one and a half pounds per person creates generous servings
• Kosher salt: essential for dry brining to keep the meat juicy and enhance flavor
• Unsalted butter: softened and cubed for easy mixing with herbs to baste the turkey
• Fresh sage leaves: adds an aromatic, earthy note essential to classic turkey seasoning pick vibrant green leaves without blemishes
• Garlic: chopped for robust savory depth
• Dried thyme and rosemary: classic herbs that complement poultry beautifully use quality dried herbs or fresh if available
• Lemon: cut into wedges to stuff inside the bird for bright, citrusy aroma
• Onion, carrot, and celery: aromatic vegetables to roast beneath the turkey and flavor the pan drippings
• Lowsodium chicken broth: keeps the roasting pan moist and enhances pan juices for gravy
• Allpurpose flour: optional for thickening gravy to desired consistency

Instructions

Sauté the Aromatics and Prepare the Herb Butter:

Combine softened butter with chopped sage, garlic, thyme, and rosemary. Mash together so the herb flavors infuse the butter well. This butter will go under and over the turkey skin for savory richness.

Defrost and Dry Brine the Turkey:

Defrost your turkey in the fridge for several days or with the cold water method for quicker thawing. Remove packaging and any giblets. Pat the entire bird dry with paper towels. Sprinkle kosher salt thoroughly all over including the cavity and under the skin to start the brining effect. Refrigerate uncovered for one day to let the salt penetrate the meat.

Prepare the Turkey for Roasting:

Preheat your oven to 325 degrees Fahrenheit and position racks appropriately. Trim wing tips and save for the roasting pan. Remove the wishbone gently. Loosen the skin over the breasts carefully to create a pocket. Spread the prepared herb butter underneath the skin and across the entire turkey, including all crevices and the cavity. Stuff lemon wedges and some onion inside the cavity. Place the remaining onion, carrot, and celery in the roasting pan along with wing tips and bones. Pour chicken broth into the pan for moisture and flavor.

Roast the Turkey:

Set the turkey on a wire rack over the roasting pan and place it in the oven with the pan on the lowest rack. Roast for about 2 hours until the internal temperature reaches 160 degrees Fahrenheit. Begin checking temperature starting at 90 minutes to avoid overcooking.

Rest and Make Gravy:

Remove the turkey and tent loosely with foil. Let it rest for 30 minutes allowing juices to redistribute and internal temperature to rise to 165 degrees Fahrenheit. Strain the pan drippings, bring to boil and reduce to concentrate flavor. For thicker gravy, whisk flour into some stock and stir back into the gravy until desired thickness is reached.

Carve and Serve:

Transfer turkey to a cutting board with lip to catch juices. Remove legs first by cutting between leg and breast then pull away. Slice breasts off the carcass following the breastbone then cut into slices against the grain. Separate thighs, drumsticks and wings by joint. Arrange on a serving platter with crispy skin on top, garnish with sage and lemon wedges, and serve alongside the gravy.

One of my favorite memories with this turkey was the first year I finally nailed the brining and roasting. The golden crispy skin was a proud moment and hearing my family say it was the best turkey they had ever tasted made all the effort worth it.

Storage Tips

Leftover turkey keeps beautifully in an airtight container in the fridge for up to four days. If you prefer freezing, slice the meat and store in freezersafe bags for up to three months. Thaw overnight in the fridge before reheating gently. The turkey carcass can be simmered to make a rich homemade stock. Freeze stock in portions to use later in soups and gravies.

Ingredient Substitutions

If fresh sage is unavailable use dried but reduce quantity by half as dried herbs are more concentrated. Unsalted butter can be substituted with ghee or clarified butter for a slightly nuttier flavor and longer shelf life. Use vegetable broth instead of chicken broth for a poultry free option.

Serving Suggestions

Serve alongside classic mashed potatoes, roasted root vegetables, and cranberry sauce for a traditional Thanksgiving feast. A fresh green salad with tart vinaigrette is a light counterpoint to the rich turkey and gravy, and pickled vegetables can add a nice acidic contrast.

This roasted turkey makes a memorable centerpiece when you follow the brining and roasting steps. With a little planning it will be juicy, flavorful, and a family favorite.

Common Questions About Recipes

→ How do I keep the turkey moist while roasting?

Brine the turkey with kosher salt a day prior and rub herb butter under the skin before roasting to retain moisture and add flavor.

→ What herbs complement roasted turkey well?

Sage, thyme, rosemary, and garlic blend perfectly to enhance the turkey's natural flavors.

→ How do I know when the turkey is fully cooked?

Roast until the internal temperature reaches 165˚F (74˚C), checking with a meat thermometer around 90 minutes in.

→ What sides should be roasted with the turkey?

Onion wedges, chopped carrot, and celery roasted in the pan add depth to the drippings for a flavorful gravy.

→ How is the gravy made from the roasting drippings?

Strain the pan liquids, boil to reduce, and optionally thicken with a flour slurry before simmering until smooth and rich.

→ Can I use frozen turkey for this roasting method?

Yes, defrost the turkey completely before starting, allowing 30 minutes per pound in cold water or refrigeration for several days.