Name: Classic Herb Roasted Turkey Recipe (4.5–5.5 kg / 10–12 lb)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Ingredients: Whole Turkey (4.5–5.5 kg or 10–12 lb, completely thawed, giblets and neck removed); Unsalted Butter (170g or 3/4 cup, softened); Garlic (4-6 cloves, minced); Chopped Fresh Herbs (2 Tbsp total: combine rosemary, thyme, and/or sage); Salt u0026 Black Pepper (Generous amount for seasoning); Onion (1 medium, quartered); Lemon or Orange (1, quartered); Fresh Herb Sprigs (3-4 sprigs each of rosemary and thyme, for the cavity); Carrots u0026 Celery (2 sticks of each, chopped); Chicken or Vegetable Stock (1-2 cups)

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A perfectly roasted turkey is the centerpiece that makes holiday dinners feel complete—that golden bird with crispy skin that draws everyone to the table. But let’s be real: turkey has a reputation for being tricky. Too often, it comes out dry and bland, or the skin burns before the meat is cooked through.

This herb roasted turkey recipe solves all of that. The secret is in the herb butter that goes under the skin, coating the breast meat directly so it stays incredibly moist and flavorful as it roasts. You get turkey that’s juicy all the way through, with meat that practically falls off the bone and skin that’s beautifully bronzed and crispy—not burnt, not pale, just perfectly golden.

The flavor is classic and comforting: garlic, rosemary, thyme, and sage create that traditional holiday taste everyone expects, while the citrus and aromatics in the cavity add subtle brightness. Every bite is savory, herbaceous, and satisfying without being overly complicated or fussy.

What makes this recipe work so well is how straightforward it is. You’re essentially doing three things:

Rubbing herb butter under and over the skin.
Stuffing the cavity with aromatics.
Managing your oven temperature.

Start with high heat to get that gorgeous color, then drop to a gentle roast so the inside cooks through without drying out. The foil tent over the breast is your insurance policy—it protects the delicate white meat while the darker meat finishes cooking.

You’ll need a whole turkey (obviously), some softened butter, fresh herbs, garlic, and basic aromatics like onion, lemon, and vegetables for the roasting pan. A meat thermometer is essential—it’s the only way to know for sure when your turkey is done without guessing. Beyond that, it’s just patience and a little bit of basting if you’re feeling ambitious.

The key to success? Don’t skip the resting time. I know it’s tempting to carve right away, but letting the turkey rest for at least 30 minutes allows all those juices to redistribute. Cut too early and all that moisture ends up on your cutting board instead of in the meat.

This is the turkey recipe that takes the stress out of holiday cooking—reliable, delicious, and impressive enough to make you look like you’ve been doing this for years. Let’s get started.

Classic Herb Roasted Turkey Recipe (4.5–5.5 kg / 10–12 lb)

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

hours

This recipe uses an herb butter applied under the skin for maximum moisture and flavor, resulting in a beautiful, crispy-skinned turkey.

Ingredients

Whole Turkey (4.5–5.5 kg or 10–12 lb, completely thawed, giblets and neck removed)
Unsalted Butter (170g or 3/4 cup, softened)
Garlic (4-6 cloves, minced)
Chopped Fresh Herbs (2 Tbsp total: combine rosemary, thyme, and/or sage)
Salt & Black Pepper (Generous amount for seasoning)
Onion (1 medium, quartered)
Lemon or Orange (1, quartered)
Fresh Herb Sprigs (3-4 sprigs each of rosemary and thyme, for the cavity)
Carrots & Celery (2 sticks of each, chopped)
Chicken or Vegetable Stock (1-2 cups)

Directions

Part 1: Preparation (1 Hour Before Roasting)
Thaw and Temperature:
Ensure your turkey is completely thawed. Remove the turkey from the refrigerator about 1 hour before cooking to bring it closer to room temperature, which promotes even cooking.
Remove and Pat Dry:
Remove any giblets and the neck from both cavities. Pat the entire turkey dry—inside and out—using plenty of paper towels. Dry skin is essential for crispiness.
Make Herb Butter:
In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs (rosemary, thyme, sage), and a generous pinch of salt and pepper. Mix thoroughly until well combined.
Apply Herb Butter (Under the Skin):
Starting at the neck end, gently use your fingers to loosen the skin over the turkey breasts, creating a pocket. Take about two-thirds of the herb butter and massage it directly onto the breast meat and under the skin.
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Season Skin:
Rub the remaining herb butter all over the outside of the turkey skin. Season the entire turkey liberally with additional salt and pepper.
Stuff Cavity (Aromatics):
Place the quartered onion, orange/lemon, and herb sprigs into the main cavity. (Do not pack with traditional stuffing.)
Truss (Optional):
For a professional shape, tuck the wings underneath and use kitchen twine to tie the drumsticks together.
Prep Roasting Pan:
Scatter the chopped carrots and celery across the bottom of a large roasting pan. Pour in 1–2 cups of chicken or vegetable stock; this prevents drippings from burning and adds moisture. Place the turkey, breast-side up, on top of the vegetables.
Part 2: Roasting and Cooking
Preheat Oven:
Preheat your oven to a hot 220°C (425°F).
Initial Sear:
Place the turkey in the hot oven and roast for 20–30 minutes. This high heat starts the browning process and helps the skin crisp up quickly.
Reduce Heat:
After the initial sear, reduce the oven temperature to 180°C (350°F).
Cover Breast with Foil Tent:
Loosely tent a piece of aluminum foil over the entire turkey breast. This crucial step prevents the breast meat from overcooking and drying out while the legs finish cooking.
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Continue Roasting:
Continue roasting for approximately 2.5 to 3 hours total (including the initial sear).
Basting (Optional):
If desired, quickly baste the turkey with the pan juices every 45–60 minutes, ensuring the oven door isn’t open too long.
Part 3: Checking Doneness and Display
Final Browning:
About 30–45 minutes before the end of the predicted cooking time, remove the foil tent to allow the skin to finish crisping and achieve that deep golden-brown color.
Check Temperature:
The turkey is done when a meat thermometer inserted into the thickest part of the thigh (avoiding bone) reads 80°C (175°F), and the breast reads 74°C (165°F). The juices should run clear when the thigh is pierced.
Rest (CRUCIAL):
Carefully transfer the cooked turkey to a carving board.
Loosely tent it with foil and allow it to rest for a minimum of 30 minutes (up to 1 hour).
Resting allows the internal temperature to equalize and the juices to redistribute, guaranteeing a tender, moist turkey.
Final Display:
After resting, carefully transfer the turkey to a large, beautiful serving platter.
Garnish the platter with orange slices, fresh rosemary sprigs, and scattered cranberries or blueberries for a final, festive touch.

What to Pair with Roasted Turkey

This herb roasted turkey pairs beautifully with classic sides: creamy mashed potatoes, roasted vegetables, cranberry sauce, stuffing, and a fresh green salad. Keep it traditional or mix in your favorite holiday dishes—the savory herb flavor complements just about everything on your Thanksgiving table.

What to Do with the Leftovers

Honestly, leftover turkey might be my favorite part of the whole holiday. I know that sounds strange when we spend hours making the perfect roast, but there’s something incredibly satisfying about transforming that beautiful bird into completely different meals over the next few days.

I’ve found that turkey makes some of the best soups—even better than starting from scratch. The chicken soup is one I turn to constantly, just swapping turkey for chicken. The meat is already seasoned and tender, and if you save that carcass to make broth, you’re getting layers of flavor you simply can’t buy in a box. It’s the kind of soup that makes you feel like you’re getting away with something—minimal effort, maximum comfort.

Turning the leftovers into a cozy vegetable soup is another recipe I rely on. Again, turkey works just as well, maybe even better since there’s usually more of it. I’ll throw in whatever vegetables are hanging around in the fridge, add some noodles or rice, and suddenly I’ve stretched one holiday meal into three or four more dinners. It’s budget-friendly, nothing goes to waste, and honestly? Sometimes I think the soup tastes better than the original turkey dinner.

There’s something deeply practical and comforting about making sure every bit of that turkey gets used. It turns one impressive centerpiece into a week’s worth of easy, satisfying meals.

So that’s my foolproof recipe for a juicy, golden herb roasted turkey that’ll make your holiday table shine. Have you tried roasting turkey with herb butter before, or do you have your own tricks for keeping it moist? I’d love to hear what works in your kitchen—tell me in the comments below!