There is nothing quite like a perfectly cooked Oven Roasted Turkey to bring family and friends together around the table. This recipe celebrates that golden, crispy skin with juicy, tender meat inside, all infused with layers of fresh herbs, citrus zest, and garlic. Whether it’s for a special holiday or a meaningful weekend dinner, this Oven Roasted Turkey is the kind of dish that fills the kitchen with warmth and invites everyone to linger over seconds, savoring every bite.

Oven Roasted Turkey Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential — each one plays a crucial role in building the rich flavors and enticing aroma your turkey will develop. From the fragrant herbs to the zesty citrus, every element adds character to this classic dish.

12-15 lbs turkey: The star of the show, choose a fresh or fully thawed bird for even cooking.

1 teaspoon sea salt: Perfect for seasoning the cavity, enhancing the natural flavor.
1/4 teaspoon ground pepper: Adds just a touch of warmth inside.

1 cup unsalted butter (softened): This helps keep the turkey moist and infuses richness.
2 tablespoons olive oil: Drizzled on top to encourage that perfectly crispy skin.

Juice from 1 lemon: Brings brightness and balance to the savory butter mix.
Zest from 1 lemon: Adds a burst of fresh citrus aroma.
Zest from 1 orange: Gives a subtle sweetness to complement the herbs.

6 cloves garlic, large (minced): Garlic’s pungent flavor deeply infuses both the butter and cavity stuffing.
1/4 cup freshly chopped parsley: Bright herbal notes for freshness.
1 tablespoon fresh rosemary (chopped): Builds a fragrant, piney flavor that pairs amazingly with poultry.

1 tablespoon fresh oregano (chopped): Offers a slightly earthy, robust taste.
1 tablespoon fresh thyme (chopped): Adds a delicate, minty tone.
2 tablespoons fresh parsley (chopped): Extra freshness scattered through the interior and butter.

1 tablespoon smoked paprika: Brings smoky warmth and a beautiful color to the skin.
1/2 tablespoon sea salt: For seasoning the outside; don’t skip this for flavor depth.
1/2 teaspoon ground black pepper: Balances the seasoning with its mild heat.

1 large onion (quartered – do not peel): Roasts inside for moisture and subtle sweetness.
6 garlic cloves (smashed): Further layers the garlic flavor bursting from the cavity.
5 sprigs fresh rosemary: Aromatic bursts inside the bird as it roasts.

5 sprigs fresh oregano: Enhances herbal complexity inside.
1 lemon (quartered): Adds citrus steam during roasting, tenderizing the meat and infusing fragrance.
1 orange (quartered): Sweet citrus notes help balance the savory.

Foil: Essential for tenting the turkey to retain moisture.
Kitchen string: Keeps the legs securely trussed for even cooking.
Large, heavy roasting pan: To hold the turkey and catch flavorful drippings.

Meat thermometer: Your best friend to nail the perfect doneness without guesswork.

How to Make Oven Roasted Turkey

Step 1: Brining and Preparing the Turkey

Start by brining your turkey, following your package instructions or opting for a dry-brine method to deliver a juicy, flavorful bird. This crucial step, ideally done a day ahead, ensures the meat stays succulent and seasoned deep beneath the skin.

Step 2: Dry and Season the Cavity

Once the turkey has rested from brining, pat it dry thoroughly to promote crispy skin during roasting. Generously season the inside cavity with one teaspoon of sea salt and a quarter teaspoon of ground pepper. This layering of seasoning builds a well-rounded flavor from the inside out.

Step 3: Make the Herb-Butter Mixture

In a medium bowl, combine softened butter, olive oil, fresh garlic, lemon and orange zest, parsley, rosemary, oregano, thyme, smoked paprika, salt, and pepper. Stir well until everything is blended smoothly — this mixture is what keeps your bird moist and bursting with mouthwatering aromas as it roasts.

Step 4: Apply the Butter Under the Skin

Carefully slide your fingers between the turkey’s skin and breast meat, gently loosening but not tearing the skin. This is the secret to juicy meat and flavorful skin. Use about two-thirds of your butter mixture under the skin, then massage the rest evenly across the outside of the bird for a golden, crispy finish.

Step 5: Stuff the Turkey

Fill the cavity with quartered onion, smashed garlic, fresh rosemary, oregano, lemon, and orange quarters. These aromatics release steam and flavor during roasting, infusing every bite.

Step 6: Truss and Prepare for Roasting

Cross the turkey legs and tie them tightly with kitchen string. This ensures the turkey cooks evenly and maintains an attractive shape. Drizzle the outside again with olive oil, sprinkle with sea salt and black pepper to help build that irresistible crust.

Step 7: Roasting the Turkey

Preheat your oven to 425 degrees Fahrenheit with the rack in the lower part to fit the bird comfortably. Insert an oven-safe meat thermometer beneath the drumstick for continuous temperature monitoring. Roast uncovered for 30 minutes to jump-start browning, then baste with pan juices.

Step 8: Continue Cooking at Lower Temperature

Reduce heat to 325 degrees and tent the turkey with foil. Roast for an additional two and a half to three hours until the internal breast temperature reaches 160 degrees Fahrenheit. Baste again partway through. In the final minutes, uncover and optionally broil briefly to enhance skin crispiness — just watch closely to avoid burning.

Step 9: Rest Before Serving

Once perfectly cooked, remove the turkey from the oven and cover loosely with foil. Let it rest for at least 30 minutes to redistribute the juices and guarantee moist, tender meat ready for carving.

How to Serve Oven Roasted Turkey

Garnishes

Present your Oven Roasted Turkey surrounded by fresh herbs like rosemary and parsley, along with slices of citrus fruits used during cooking. This not only makes the dish visually stunning but also continues the fragrance experience right at the table.

Side Dishes

This succulent turkey pairs beautifully with classic sides such as creamy mashed potatoes, savory stuffing, roasted seasonal vegetables, and tangy cranberry sauce. These traditional companions enhance the meal’s comforting nature while balancing flavors and textures.

Creative Ways to Present

Take your presentation to the next level by carving the bird at the table for an interactive experience or serving slices atop a bed of wild rice pilaf studded with nuts and dried fruit. For a festive touch, arrange the turkey on a wooden platter with seasonal edible flowers or colorful squash varieties for a wow factor.

Make Ahead and Storage

Storing Leftovers

After your celebration, promptly refrigerate leftover turkey in airtight containers. This will keep the meat moist and safe to enjoy over the next 3 to 4 days, perfect for quick lunches or second helpings.

Freezing

If you want to save some for later, slice or shred the turkey before freezing. Wrap portions tightly in freezer-safe bags or containers, where they will maintain the best quality for up to 3 months.

Reheating

To reheat without drying out, add a splash of broth or gravy over the turkey slices and cover with foil before warming in the oven at a low temperature. Alternatively, gently warm in a skillet with a little broth to retain juiciness and flavor.

FAQs

How long does it take to cook a 12-15 pound Oven Roasted Turkey?

Cooking time generally ranges from 3 to 3.5 hours at 325 degrees after an initial high-heat sear. Using a meat thermometer is essential to check for an internal temperature of 160 degrees in the breast for safe and perfect doneness.

Do I have to brine the turkey?

Brining is highly recommended as it helps keep the meat moist and flavorful. However, if short on time, thoroughly seasoning under the skin and inside the cavity still produces a delicious turkey.

Can I cook the turkey stuffed or unstuffed?

This recipe calls for stuffing with aromatic herbs and citrus because it adds moisture and fragrance. Cooking stuffed turkey requires careful monitoring of the internal temperature to ensure the stuffing reaches safe levels.

What is the best way to get crispy skin?

Patting the skin dry, applying butter and olive oil, and roasting at a high temperature initially all help develop crisp skin. Basting and final broiling give an extra golden crunch without drying the meat.

How do I know when the turkey is done?

The most reliable way is using a meat thermometer inserted beneath the drumstick. When the breast reaches 160 degrees Fahrenheit, the turkey is perfectly cooked and safe to eat.

Final Thoughts

Making this Oven Roasted Turkey is not just about cooking a meal but creating an experience that fills your home with delightful aromas and brings everyone closer around the table. With simple yet thoughtful steps, you can host a memorable feast that will have everyone asking for your secret. Trust me, once you try this recipe, your turkey dinners will never be the same!

Oven Roasted Turkey Recipe

★★★★★

4.7 from 8 reviews

Author: Lila
Total Time: 1 day 4 hours
Yield: 12–15 servings 1x

Diet: Halal

Print Recipe

Description

This Oven Roasted Turkey recipe provides a flavorful and moist turkey with a perfectly crisp skin. The bird is dry-brined ahead of time, then coated with a herb and citrus butter mixture that is massaged under and over the skin. Aromatics like onion, garlic, fresh herbs, lemon, and orange are stuffed inside for added moisture and fragrance. The turkey is roasted at high heat initially for a crispy skin, then cooked low and slow until tender and juicy. Resting before serving ensures maximum flavor. Ideal for festive meals or special occasions.

Instructions

Brine and prepare the turkey: Brine the turkey according to package directions or by dry-brining for at least one day. This step ensures juicy, flavorful meat. Once brined, pat the turkey dry thoroughly and season the cavity generously with 1 teaspoon sea salt and 1/4 teaspoon ground pepper.

Make the butter mixture: In a medium bowl, combine softened butter, lemon juice, lemon zest, orange zest, minced garlic, chopped parsley, rosemary, oregano, thyme, smoked paprika, 1/2 tablespoon sea salt, and 1/2 teaspoon ground black pepper. Stir until smooth and well blended.
Apply the butter mixture: Gently slide your fingers under the skin of the turkey breast, carefully loosening without tearing, to create space for the butter. Stuff about two-thirds of the butter mixture under the skin evenly. Use the remaining butter to massage all over the outside of the turkey skin for flavor and crispiness.
Drizzle with olive oil and season: Drizzle 2 tablespoons olive oil over the turkey and season generously with sea salt and black pepper to promote a crisp skin during roasting.

Stuff the turkey cavity: Fill the turkey cavity with quartered onion, smashed garlic cloves, sprigs of rosemary and oregano, and the quartered lemon and orange. This aromatic stuffing adds fragrance and moisture from inside.
Tie the legs: Cross the turkey legs and secure them tightly with kitchen twine to ensure even cooking and an attractive presentation.
Preheat the oven: Set your oven rack to the lower position and preheat the oven to 425°F (220°C), allowing space for the turkey to fit comfortably.

Insert meat thermometer: Place an oven-safe meat thermometer into the thickest part of the turkey breast, just beneath the drumstick, to monitor internal temperature accurately.
Initial roasting: Roast the turkey uncovered in the preheated oven for 30 minutes to develop a crispy, golden skin.
Baste the turkey: Remove the turkey from the oven and baste it thoroughly with the pan juices to keep the meat moist and flavorful.

Continue roasting covered: Lower the oven temperature to 325°F (160°C), cover the turkey loosely with foil to prevent over-browning, and roast for an additional 2 1/2 to 3 hours. Roast until the internal temperature of the breast reaches 160°F (71°C).
Final basting and browning: Uncover the turkey, baste it again, and allow it to brown further. Optionally, use the broil function for a few minutes to crisp the skin further, but watch carefully to avoid burning.
Rest the turkey: Remove the turkey from the oven, cover it loosely with foil, and let it rest for at least 30 minutes. Resting redistributes juices for moist meat.

Serve: Transfer the rested turkey to a serving platter, decorate with seasonal vegetables, fruits, and fresh herbs for presentation, then carve and enjoy your perfectly roasted turkey.

Notes

Dry-brining the turkey at least one day before roasting enhances flavor and juiciness.
Be gentle when separating the skin to avoid tearing and losing butter underneath.

Use a reliable oven-safe meat thermometer to ensure proper doneness and food safety.
Resting the turkey after roasting is crucial for juicy and tender meat.
The roasting times may vary based on bird size; always rely on internal temperature over time alone.

Optionally, you can add other herbs like sage or marjoram to the butter mixture for variation.
Use kitchen gloves or paper towels when handling the hot turkey to avoid burns.
Leftover turkey can be refrigerated for up to 4 days or frozen for longer storage.

Prep Time: 1 day 30 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course

Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 4 oz cooked turkey)

Calories: 350
Sugar: 1 g
Sodium: 550 mg

Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g

Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g

Protein: 35 g
Cholesterol: 115 mg

Keywords: oven roasted turkey, holiday turkey recipe, crispy skin turkey, brined turkey, herb butter turkey, roasted turkey with citrus, Thanksgiving turkey