Roast Turkey
- Rate us if you are a Food Lover (

Golden, buttery skin and a ton of flavor can be found on the inside of this delicious and tender garlic herb butter Roast Turkey Recipe.

This holiday season, learn how to make a beautiful roast turkey without bringing it! With our ideal turkey recipe, dried-out breasts and flesh are a thing of the past.

cooked in the oven after being slathered with garlic-herb butter to produce the juiciest, most exquisite meat possible.

Simple Thanksgiving!

Roast Turkey

A succulent turkey is one of our favorite and most popular holiday dinners. My mother perfected the skill of roasting a turkey each Thanksgiving over the years and gained a reputation for her flavorful roasts.

cooked turkey
A succulent roast turkey is one of our favorite and most popular holiday dinners. My mother perfected the skill of roasting a turkey each Thanksgiving over the years and gained a reputation for her flavorful roasts.

Many folks either cook their turkey on roasting racks or brine it for hours or even days. We typically don’t do any of that; instead, we roast the beef belly down right at the start to preserve the meat’s vital liquids.

By horizontally halving garlic heads, we make our own “roasting rack,” which allows some of the flavorful pan juices to sear into the breast from the outside, keeping it moist.

Your turkey won’t dry out since the white meat roasts away from the heat source.

It was about time to share our ideal roast turkey recipe with you all after the popularity of our Garlic Herb Butter Roast Chicken.

Roast Turkey
Roast Turkey(Pinterest)

Turkey Preparation


If your turkey is frozen, you must first DEFROST IT COMPLETELY in the refrigerator while keeping the plastic bag or packing intact.

To stop leaks from spreading through your refrigerator shelves while it defrosts, put it in a big, deep roasting pan. Every three to four pounds, allow 24 hours (or 1.5-2 kg).

In brief, depending on the size of your bird, your turkey will take two to three days to properly defrost.

Immersing the turkey in cold water to speed up defrosting (30 minutes per pound or 500g). To keep the turkey cool, put it in a leak-proof bag that you can periodically change the water in.

The turkey’s chill can be removed in up to three hours (depending on the size of the bird). So that it roasts evenly, let it get near to room temperature before cooking.

After it has defrosted, remove the neck and the intestines (discard them or use them in soups or stews). Rinse the bird from the inside out and remove any loose feathers.

Before roasting, pat dry with paper towels.


  • Utilize a pan without a roasting rack (the halves of the garlic head serve as the rack).
  • To keep the skin from sticking, line your pan with parchment paper or aluminum foil.
  • Fill the turkey’s cavity with half garlic cloves, a lemon slice (optional), and herb sprigs to give the bird flavor from the inside while it bakes.
  • To stop the legs and wings from spreading out, tie the legs together and tuck the wings under the animal’s back.
  • If your oven’s heating element is at the top of its small oven, you can wrap the tips of the wings in foil for the first half of roasting to keep them from charring.


  • Spread garlic-herb butter all over and under the skin before roasting to assist the meat retains all of its juices. I’ve discovered that melted butter spreads those flavors more evenly across the bird.
  • Over the herbs, garlic, and lemon, place the turkey, breast side down. The meat will continue to cook both internally and outside as the aromatics are added.
  • While it’s cooking, cover it with garlic-herb butter. This results in stunning golden skin.
  • Give it some time. While roasting, avoid rushing the procedure to avoid uneven cooking.
  • To accurately determine when your turkey is cooked through, you must use a meat thermometer.

To prevent the beef’s fluids from soaking into the filling instead of the flesh, boil the stuffing separately rather than stuffing it in the cavity. Generally speaking, stuffing extends the cooking time of your turkey, drying out the meat in the process.

To incorporate those flavors into the stuffing, you may also pour any leftover pan juices on top of it.

To what degree a Turkey should be cooked?

For 30 minutes, roast the turkey breast-side down, uncovered, at 390°F or 425°F (200°C or 220°C for standard ovens). (You will need 45 minutes for a turkey over 15 pounds.)

With a set of tongs, a clean tea towel, or oven mitts (heat-resistant gloves), flip the turkey over (breast-side up), and baste with pan juices.

Add salt and pepper and the remaining half of the butter before spreading.

Reduce heat to 300°F (150°C) or 325°F (165°C) for normal ovens (fan-forced). Roast uncovered for a further hour.

Reapply the remaining butter to the turkey and cook for 30 minutes.

Depending on the size of your bird, roast for an additional 30 minutes or more after basting once more.

Incorporate a meat thermometer between the breast and the leg. It ought to say 165°F or 75°C. The USDA suggests cooking a turkey to this internal temperature.

In the final 5 to 10 minutes of cooking, broil the skin for added crispiness, watching it carefully to prevent burning.

How long a Turkey needs to cook?

Cooking times vary based on a few factors:

of a turkey. A turkey typically has to cook for 13 to 15 minutes per pound.
Your turkey’s temperature just before roasting: It will take longer to roast a turkey if it is cold and far from room temperature when it gets into the oven. It can take less time if it’s at room temperature.
your range.

Time to Roast

Time estimates:

  • 10 pounds | 5kg: 2 hrs 15 min
  • 12 pound | 6 kg: 2 hrs 35-45 minutes
  • 14 pound | 7 kg: 3 hrs
  • 16 pound | 8 kg: 3 hrs 15-20 min
  • 18 pound | 9 kg: 3 hrs 45-55 min
  • 20 pounds | 10 kg: 4 hrs 15-20 min

Keep in mind that this is only an estimate. To make sure you are not overcooking or undercooking, check the temperature early on.

A meat thermometer should be inserted between the breast and the leg. It should be 165°F or 75°C, with the breast temperature being 160°F or 70°C.

It’s better to remove the turkey from the oven about 5 minutes before it reaches the recommended temperature because it will continue to cook for a few minutes after you take it out.

Pierce the breast meat with a knife if you don’t have a meat thermometer. Turkey juices should not run crimson, but rather clear.

Put it to rest.

Transfer your cooked turkey to a marble cutting board or serving platter. Depending on the size of the turkey, place a tent of foil over it to keep it warm and give it 15 to 30 minutes to rest (the bigger it is, the longer it will need to rest).

Making Turkey Gravy

Nothing compares to a traditional, good old fashioned turkey gravy with your holiday meal. You may either make it slightly ahead of time and reheat it when supper is done, or you can prepare it right before placing everything on the table.

Filter the pan drippings. Scrape off any pieces of meat that have become attached to the roasting pan’s bottom using a metal spatula.
In a little pot, melt the butter.
Make a roux by adding flour.
Pour your pan drippings in gradually. You can add more chicken stock if you don’t have enough.
Add salt and pepper to taste (only if needed)
To suit your taste, season with Worcestershire sauce, herbs, or other ingredients.

Although we prefer to make our turkey gravy right before dinner, you can prepare it in advance. Just reheat it just before supper, and if additional stock is required, add it.

Roast Turkey
Roast Turkey(Pinterest)


Roast Turkey:

  • 12 pound (6 kg) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
  • 3 heads of garlic cut in half horizontally divided
  • 3 slices of lemon divided
  • 6 sprigs thyme divided
  • 6 sprigs of rosemary divided
  • 1/2 cup olive oil divided

Herb Butter:

  • 4 ounces (125 g) of unsalted butter
  • 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 4 teaspoons minced garlic
  • Salt
  • Cracked Pepper


  1. Set the oven to 390°F | 200°C for fan-forced ovens or 425°F | 220°C for conventional ovens. The oven shelf should be lowered to the oven’s bottom.
  2. In a bowl, mix all of the ingredients for the herb butter. Refrigerate half of the herb butter for later use.
  3. Use foil or parchment paper to line a sizable roasting pan. Place 1 slice of lemon, 4 sprigs of each herb (thyme and rosemary), half of the olive oil, and the 4 garlic cloves cut-side down on the bottom of the pan.
  4. Dry the turkey completely with paper towels. Place the remaining heads of garlic, half a lemon, a squeeze of the remaining lemon, some herbs, and a drizzle of olive oil inside.
  5. Melt the butter, then rub it all over the turkey, even in the skin folds. Sprinkle salt and pepper liberally all over. Place the turkey, breast-side down, on top of the garlic and herbs in the pan. Apply a final drizzle of oil.
  6. For a smaller turkey under 13 pounds (6 1/2 kg), roast it uncovered for 30 minutes. For a larger turkey over 14 pounds, roast it uncovered for 45 minutes (7 kg plus).
  7. With a set of tongs, a clean tea towel, or oven mitts (heat-resistant gloves), flip the turkey over (breast-side up), and baste with pan juices.
  8. Use a spoon or brush to cover the top of the turkey with half of the reserved herb butter (be careful, the turkey will be hot and the butter will melt nicely over the skin). Any liquids left over should be added to your turkey.
  9. Reduce heat to 300°F (150°C) or 325°F (165°C) for normal ovens (fan-forced). Roast for 1 hour without cover.
  10. Roast the turkey for 30 minutes after liberally brushing it with the remaining butter. Depending on the size of your bird, baste once more, then roast for an additional 30 minutes or more. *Tent loosely with foil if starting to brown too quickly. (You might need an extra 30 minutes to an hour if you’re cooking an extremely large turkey.)
  11. For extra crispy skin, broil (or grill) for the final 5 to 10 minutes, watching it carefully to prevent burning, until the skin is golden brown and crispy all over.
  12. Before carving and serving, cover the turkey with foil and allow it to rest for 20 to 30 minutes.
  13. Take 2 1/2 cups of the liquid from the pan juices, drain it, and store it for your gravy. If necessary, top it with additional stock.


Calories: 703kcal | Carbohydrates: 4g | Protein: 92g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 378mg | Sodium: 444mg | Potassium: 938mg | Vitamin A: 670IU | Vitamin C: 6.6mg | Calcium: 83mg | Iron: 4.6mg