Nothing brings everyone to the Thanksgiving table quite like a beautifully roasted turkey! This juicy and tender roast turkey is seasoned with garlic, rosemary, thyme, oregano, and olive oil, then roasted until the skin is golden and the meat is flavorful and tender.
The garlic, onions, lemon, and fresh herbs add wonderful flavor as the turkey cooks, while the pan juices are delicious served alongside the carved meat or used to make gravy. It’s a lovely centerpiece for a traditional Thanksgiving dinner, without an overly complicated preparation.
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Ingredients list for the roast turkey recipe
- 1 whole turkey (13 lb / approximately 6 kg), completely thawed
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes
- 1 lemon, zested and halved
- 1 teaspoon instant chicken bouillon powder or granules
- 2 medium onions, quartered
- 2 whole heads of garlic, halved crosswise
- Fresh rosemary, oregano, and thyme sprigs
- Salt and freshly ground black pepper, to taste
- 2 cups water, for the roasting pan
Directions
1. Prepare the oven and turkey. Position an oven rack in the lower third of the oven and preheat to 350°F (175°C). Make sure the turkey is completely thawed. Remove the neck and giblets from the cavities, if present, and pat the turkey dry with paper towels.
2. Season the cavity. Place the turkey breast-side up in a large roasting pan, preferably on a roasting rack. Season the cavity with the instant bouillon seasoning, salt, and pepper. Add one quartered onion, the lemon halves, and a few sprigs of fresh rosemary, oregano, and thyme. Tuck the wing tips underneath the turkey and loosely tie the legs together with kitchen twine.
3. Prepare the herb rub. In a small bowl, combine the olive oil, garlic powder, chopped rosemary, oregano, parsley, onion powder, crushed red pepper flakes, lemon zest, salt, and freshly ground black pepper. Mix well.
4. Season the turkey. Gently loosen the skin over the breast without tearing it. Rub some of the herb mixture directly onto the breast meat underneath the skin, then spread the remaining mixture evenly over the outside of the turkey.
5. Prepare the roasting pan. Pour 2 cups of water into the bottom of the pan. Add the halved garlic heads, the remaining quartered onion, and the remaining fresh herb sprigs around the turkey.
6. Roast the turkey. Roast at 350°F (175°C), checking periodically to make sure the pan does not dry out. Add a little more water if necessary. If the skin becomes too dark before the turkey is fully cooked, loosely tent it with aluminum foil. For a 13-pound turkey, allow approximately 3 hours or longer, depending on your oven and the bird’s size. Start checking the internal temperature before the estimated cooking time.
7. Check for doneness. The turkey is ready when an instant-read thermometer registers at least 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing, without touching bone.
8. Rest and carve. Transfer the roasted turkey to a serving platter and loosely cover with foil. Let rest for 20–30 minutes before removing the kitchen twine and carving. Serve with the pan juices or your favorite turkey gravy.
. Enjoy! ❤️
Tips for a Juicy and Tender Roast Turkey
- Thaw the turkey completely. A 13-pound frozen turkey generally needs 3–4 days to thaw safely in the refrigerator, so plan ahead.
- Pat the skin dry. Removing surface moisture before applying the herb rub helps the skin brown more evenly.
- Use a meat thermometer. Roasting times are only estimates. Check the breast, thigh, and wing to make sure each reaches at least 165°F (74°C).
- Watch the skin as it roasts. If it browns too quickly, loosely cover the turkey with aluminum foil.
- Watch the pan juices. Add a little water when necessary to prevent the drippings from burning.
- Let the turkey rest before carving. Resting for 20–30 minutes helps retain the juices and makes carving easier.
- Save the drippings. The garlic- and herb-flavored pan juices make a delicious base for Thanksgiving gravy.
How long does it take to cook a turkey?
Cooking time for turkey varies depending on a few parameters:
- The size of the turkey: Generally, a turkey must cook for about 13-15 minutes per pound.
- The temperature of your turkey before roasting: If your turkey comes out of the refrigerator and is not close to room temperature when it goes into the oven, it will take longer to roast. So bring your turkey to room temperature while prepping to take less time when roasting
How to keep roasted turkey leftovers
Keep roasted turkey leftovers for up to 3 days in an airtight container in your refrigerator. You can use turkey leftovers for making soups, sandwiches, salads, and more!
More turkey recipes
- 6 Mouthwatering Thanksgiving Turkey Recipes
- Instant Pot Turkey Breast with Garlic Herb Butter
- Roasted Turkey Breast with Garlic Herb Butter
- How to Stuff a Turkey Breast With Herbed Butter
- Slow Cooked Turkey Leg with Honey Glaze & Garlic
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