Go Back

Grandma's Classic Roast Turkey

A golden, herb-butter roasted turkey with crisp skin and juicy meat — the simple, dependable way Grandma made it every Thanksgiving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 15 minutes
Servings: 10 to 12 people
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 lb, fully thawed, neck and giblets removed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 tsp kosher salt plus more for the cavity
  • 1 tsp black pepper
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp chopped fresh sage or 1 tsp dried rubbed sage
  • 2 tsp chopped fresh rosemary or 1/2 tsp dried
  • 3 cloves garlic minced
  • 1 lemon halved
  • 1 yellow onion quartered
  • A small handful of fresh herb sprigs thyme, sage, or parsley, for the cavity
  • 1 cup chicken or turkey broth for the pan
  • Kitchen twine

Method
 

  1. Take the turkey out of the refrigerator 1 hour before roasting. Preheat the oven to 325°F and set a rack in the lower third.
  2. Pat the turkey very dry inside and out with paper towels. Sprinkle the cavity with salt and pepper.
  3. Mash the softened butter with the salt, pepper, thyme, sage, rosemary, and garlic until well combined.
  4. Gently loosen the skin over the breast with your fingers and push about two-thirds of the herb butter underneath, spreading it evenly. Rub the rest all over the outside of the bird.
  5. Stuff the cavity with the lemon halves, onion quarters, and herb sprigs. Tie the legs together with kitchen twine and tuck the wing tips underneath.
  6. Set the turkey breast-side up on a rack in a roasting pan and pour the broth into the bottom of the pan.
  7. Roast at 325°F for about 13–15 minutes per pound (roughly 3 to 3 1/2 hours for a 12–14 lb bird). If the breast browns too quickly, tent it loosely with foil.
  8. The turkey is done when a thermometer in the thickest part of the thigh reads 165°F and the juices run clear.
  9. Transfer the turkey to a cutting board, tent with foil, and rest 30–45 minutes before carving. Save the pan drippings for gravy.

Notes

A frozen turkey needs about 24 hours of thawing in the refrigerator for every 4–5 lb. Start checking the temperature 30 minutes before you think it's done — every oven runs a little different.