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Perfect Oven-Roasted Turkey

A tender, juicy turkey featuring a beautifully golden skin, perfect for any family gathering.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole whole turkey (12-14 pounds) Use a fresh or thawed turkey
  • 1/2 cup unsalted butter, softened For rubbing on the turkey skin
  • 4 cups vegetable broth To keep the turkey moist while roasting
  • 1 large onion, quartered For stuffing inside the turkey
  • 4 cloves garlic, smashed For flavoring the turkey
  • 2 medium carrots, chopped For adding moisture and flavor
  • 2 stalks celery, chopped For flavoring the turkey
  • 1 tablespoon rosemary (fresh) Herbs can be mixed or substituted
  • 1 tablespoon thyme (fresh) Herbs can be mixed or substituted
  • 1 tablespoon sage (fresh) Herbs can be mixed or substituted
  • to taste salt For seasoning the turkey
  • to taste pepper For seasoning the turkey

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Remove your turkey from the refrigerator and let it sit at room temperature for about 1 hour before cooking.
Seasoning
  1. Pat the turkey dry with paper towels.
  2. Rub softened butter all over the skin, making sure to get under the skin as well.
  3. Season generously with salt and pepper.
Stuffing
  1. Place the quartered onion, smashed garlic, chopped carrots, and celery into the cavity of the turkey.
Roasting
  1. In a large roasting pan, pour in the vegetable broth.
  2. Place the turkey breast-side up on a rack in the roasting pan.
  3. Roast in the preheated oven until the internal temperature reaches 165°F (74°C), about 3 to 4 hours. Baste the turkey every 30 minutes.
Resting
  1. Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.

Notes

If you’re out of fresh herbs, use dried herbs (1 teaspoon each instead of a tablespoon). Avoid opening the oven door too often. Store leftovers in an airtight container in the refrigerator for up to 3 days; turkey can be frozen for 2 to 6 months.