Perfect Oven Roasted Turkey

Oven-roasted turkey is a tender, juicy, classic Thanksgiving main dish perfected with an elevated citrus and herb butter mixture to make it crispy and flavorful. 

It only takes 30 minutes to prep this gorgeous bird for the oven, and when it comes out, it is full of sumptuous flavors from my mixture of lemon and orange zest, garlic, butter, and a variety of herbs like thyme, oregano, rosemary, and parsley.

Oven Roasted Turkey has always been a part of almost every American household during a Thanksgiving dinner party. Placed at the center of the table, it is the highlight of every family’s dinner menu!

My favorite way to cook a Thanksgiving turkey is to roast it with just a basic butter mixture and then stuff it with some succulents to let it absorb even more flavor.

I mixed lemon with orange and garlic for an extra tangy taste to blend with the herbs and then I added smoked paprika to give it a smoky sweet flavor to make it even more unique. This gives the whole thing a lovely rustic taste.

Every savory bite of this tender turkey is packed with satisfying flavors. Instead of stuffing the turkey with dressing, it is stuffed with vegetables, fruits, and herbs. The entire bird is going to taste incredible and the house will smell amazing.

Since I am not making my stuffing in the bird, I often use this recipe for easy cranberry stuffing with its tart cranberries, apple bits, and wild rice. Prepare the best sides for it like creamy mashed potatoes and cranberry sauce.

Why you will love this recipe

• Short prep time: Just 30 minutes of prep time and let the oven do the rest.
• The perfect rub: With my heavenly buttery citrus herb mixture, the meat of this turkey is soaked with savory succulence.
• Stuff it with flavor: Rather than stuffing it with dressing, I stuff this bird with orange, lemon, garlic, onion, and herbs for extra flavor from the inside out.
• Packed with protein: This meal is packed with protein so it will fill everyone up and give you the energy to entertain throughout the holiday.

What you’ll need to make oven roasted turkey:

Special items:

• Large heavy roasting pan – For roasting the turkey.
• Digital meat thermometer – To tell you when it is done.
• Bowls
• Cooking utensils

Ingredients:

• Turkey – I use a 12 to 15-pound turkey for my family but get what is needed for the number of people you are feeding.
• Salt
• Pepper

For the butter mixture:

• Softened unsalted butter – Since it is the main ingredient in this part of the recipe, use real butter. Margarine will not work.
• Lemon juice – For added zest and tanginess. Do not use store-bought lemon juice. For the best flavor, use freshly squeezed lemon juice. It is easy to do and costs less too.
• Lemon zest – Just the same, to get the best taste, zest your own lemons. It is simple and takes just a few minutes.
• Orange zest – Similarly, there is no reason to buy orange zest either. Use a zester or microplane to get the zest yourself.
• Garlic – Adds a rich, salty, umami flavor. Mince your own. Buying it already minced will work but freshly minced garlic has a hint of heat that the jarred stuff doesn’t have.
• Parsley – For that clean peppery flavor that is so well-known.
• Rosemary – Adds a balsamic, woodsy, earthy, and lemony taste with a hint of lavender.
• Oregano – This pungent spicy herb is similar to marjoram with a strong aromatic smell and bold flavor.
• Thyme – Similar to cloves, thyme gives this buttery concoction a sweet and savory herbaceous balance.
• Smoked paprika – Both smoky and spicy as well as sweet, smoked paprika is made from pimento peppers dried over oak.
• Olive oil – High-quality extra virgin olive oil is what to use on the turkey after the butter mixture has been spread all over it.
• Salt and Pepper

For the inside:

• Large unpeeled onion – To add the pungent and slightly sweet bite of onion to the turkey and the drippings. The exact flavor depends on the type of onion you use.
• Smashed garlic cloves – Smashing the garlic cloves gives them a stronger flavor because it damages more cells. 
• Fresh rosemary sprigs – Piney, woodsy, and peppery flavor is added to the drippings by adding the sprigs.
• Oregano – This pungent spicy herb is similar to marjoram with a strong aromatic smell and bold flavor.
• Lemon – Lemon sliced into quarters to add the citrusy tang of lemon.
• Orange – Orange sliced into quarters to add the sweet flavor of orange.

How to make oven-roasted turkey?

1. Brine the turkey: The day before, brine your turkey according to the package or other directions.
2. Make the butter mixture: When ready, combine all the ingredients for the butter mixture in a bowl and stir until smooth. Then, lift and separate the skin from the turkey breast and stuff 2/3 of the mixture under the skin. Rub the rest of it all over the turkey. Then, drizzle olive oil on top and season with salt and pepper.
3. Stuff the cavity: After, stuff the cavity of the turkey with the onion, garlic, rosemary, oregano, lemon, and orange. Then, cross the turkey legs and tie them together with kitchen twine.
4. Preheat and prepare: Next, preheat the oven to 425 degrees F and put the oven rack on the bottom rung so the turkey will fit. Place the meat thermometer in the turkey underneath the drumstick. Once the oven is ready, roast uncovered for 30 minutes. Then, turn the oven down to 325 degrees F, remove it, and baste it with the juices from the pan.
5. Bake: Now, cover the breast with foil and bake for another two and a half or three hours or until the temperature reaches 150 degrees F. Baste again and let it brown or broil to make it crispy. Do not let the temperature reach higher than 155 degrees F. It will rise to 160 degrees as it rests.
6. Rest and serve: Finally, let it rest for at least 30 minutes before serving.

Expert tip

How to avoid making a dry turkey

Every year, so many people end up with dry turkeys because of simple little mistakes that could have been avoided. There are things you can do from the beginning that will help prevent this from happening.

First of all, start by thawing the turkey several days in advance in the fridge. Then, brine it for one to three days. In fact, brining is the number one way to a moist turkey according to many experts besides me.

Also, before roasting it, let it sit outside the refrigerator for about an hour so it is not cold when it goes in the oven. A cold turkey takes longer to cook, which will dry the outside. I suggest taking it out of the fridge 30 minutes before preparing the butter mixture. Then, it will have another 30 to 40 minutes as you prepare it to come to room temperature before it goes into the oven.

Another thing to remember is to use an oven-safe meat thermometer and remove the bird from the oven when the internal temperature reaches 155 degrees F. The temperature will continue to rise as it rests.

When you remove it, cover it loosely with foil and let it rest for 30 minutes so it will finish coming to 165 degrees F and the juices will be absorbed back into the meat. Cutting into it too soon will cause all those juices to come out.

How to choose a turkey for roasting

Certain factors affect your choice and it greatly depends on your personal preference. But, as a guide, it is best to consider the following:

• Fresh or Frozen: Fresh birds must be available at most 2 days before you cook it, so, frozen ones might be your best bet to give you time and freedom. Note though that defrosting it must be started way ahead of the cooking schedule, say, one day for every 4 pounds. Here is a guide for safe thawing.
• Size: Your planning depends on size, too. For each person, allocate 1 1/2 pounds. So, for a group of 10, a 15-pounder bird is enough.
• Kind: Heritage turkey has a smaller breast, bigger legs, and more flavorful than the regular breed. Self-basting ones are already with added marinade while kosher already has salt; so, if you have a recipe to follow, you might have to skip these ones when shopping. Organic ones are healthier than most but also more expensive.

Recipe variations and add-ins:

• Marinate your meat: Instead of brining, marinate the turkey with your favorite ingredients like citrus, herbs, garlic, olive oil, vinegar, and wine.
• Barbecue turkey: Baste your turkey with my delicious homemade barbecue sauce for a barbecue turkey.
• Add some heat: For spicy food lovers, sprinkle some red pepper flakes into the butter sauce, or brush it with some buffalo sauce while roasting it, and add a jalapeno to the cavity of the turkey.
• Sweet turkey: Turn the butter mixture into a sweeter mix by adding brown sugar and honey.
• Ranch-style: Add some of my ranch seasoning to the butter mixture for a delicious ranch flavor.

Serving suggestions:

• You can’t have turkey without the traditional loaded sweet potato casserole and some cranberry relish on the side.
• Serve with a side of my best green bean casserole with creamy mushroom soup, cheddar cheese, and crispy French fried onions.
• Another delicious Thanksgiving side dish that everyone loves is my creamy mac and cheese casserole.
• My favorite wine to serve with this roasted turkey is Riesling but I also like Chardonnay and Sauvignon Blanc.
• The kids will love having their own special holiday drink. My cranberry mocktail is the perfect fall drink and tastes delicious.
• For dessert with this scrumptious dish, this homemade pecan pie with bourbon is just incredible or these creamy pumpkin bars.

Frequently asked questions

Do I need a meat thermometer?

I highly recommend using one. Those pop-up timers they offer on the birds are not reliable. Take it out and toss it in the trash. Instead, place a digital thermometer in that spot. I have a Bluetooth thermometer that connects to my phone, so I know exactly when to check it without even having to be in the room. A turkey is done when it reached the internal temperature of about 155 to 160 degrees F. During resting after you have taken it out of the oven, it will still cook up to 165F.

What is the best temperature to cook a turkey?

Although most people suggest cooking a turkey at 350 degrees F, I start mine uncovered at 425 degrees F for the first 30 minutes. This gives it the first browning that it needs to seal in the juices. Then, remove it and turn the oven down to 325 degrees F while basting it with the pan juices. Cover the breast with foil and bake for another two to three hours before removing it. If it needs to be crispier, baste it again and place it under the broiler for a few minutes, being careful not to burn it.

Why put vegetables and fruit inside the turkey?

Placing veggies and fruits in the turkey’s cavity adds delicious flavors to it from the inside out. Adding onions, garlic, oranges, and lemon to the inside of a turkey will infuse it with a variety of delightful tastes as well as moisture. In this recipe, I also include garlic, rosemary, and oregano to amplify the flavors.

How can I keep the turkey moist after cooking it?

Once it has finished cooling down to room temperature, wait 20 minutes and then loosely cover it with aluminum foil or a kitchen towel to keep it warm for up to two hours. However, place a moist paper towel in the container to keep it from drying out. Do not cover it too soon or it will continue to cook the turkey. That will dry out the turkey as well. When reheating, add broth to the pan, pot, or dish, and it will add moisture to the meat as it heats.

How to store:

• Refrigerate: Separate turkey into individual airtight containers or baggies and they can be refrigerated for up to a week.   
• Freezing: To keep the meat longer, place it in freezer bags and it will stay fresh for up to three months.   
• Defrost: Thaw overnight in the fridge for the best texture and taste.
• Reheating: Add some broth to the pot, pan, or dish when reheating to keep your meat from drying out. It can be reheated for one to two minutes in the microwave or the oven for 15 minutes.

More Thanksgiving classics:

Recipe tips:

• Get a good digital meat thermometer that is oven-safe to prevent it from being overcooked.
• I cook my turkey uncovered at a high temperature of 425 degrees F for 30 minutes before cooking covered at 325 degrees F for another two to three hours.
• Adding herbs, vegetables, and fruits to the cavity of the turkey can add flavor to the meat and the drippings.
• To keep the turkey moist after cooking it, wait at least 20 minutes and then cover it loosely with a kitchen towel or foil and a wet paper towel.
• Buy a frozen turkey. They are flash frozen immediately. Fresh turkeys actually sit for several days in the grocery store before you buy them.