Classic Thanksgiving Roast Turkey

Name: Classic Thanksgiving Roast Turkey
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 10
Cuisine: American
Ingredients: 1 whole turkey, about 12 to 14 pounds; 1/2 cup butter, softened; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 1 lemon, halved; 1 onion, quartered; 1 head of garlic, halved crosswise; Salt and black pepper to taste

A simple and delicious roast turkey that makes your Thanksgiving feast complete.

By Daily Recipes Book· 🌍 American· July 20, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

3 hours 30 minutes

Total

3 hours 50 minutes

Serves

Thanksgiving is the most wonderful time of the year for a home cook. Bringing everyone together around a golden brown turkey is a tradition that makes all the effort in the kitchen worth it.

My best tip for a juicy bird is to let it sit on the counter for about an hour before roasting. This helps the meat cook evenly so you get tender slices every single time.

Ingredients

1 whole turkey, about 12 to 14 pounds
1/2 cup butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 lemon, halved
1 onion, quartered
1 head of garlic, halved crosswise
Salt and black pepper to taste

Instructions

1
Preheat your oven to 325 degrees Fahrenheit.
2
Remove the turkey from the refrigerator and pat it dry with paper towels.
3
Mix the softened butter with the rosemary and thyme in a small bowl.
4
Gently loosen the skin over the turkey breast and rub half of the herb butter underneath.
5
Rub the remaining butter all over the outside of the turkey skin and season generously with salt and pepper.
6
Stuff the cavity with the lemon, onion, and garlic.
7
Place the turkey on a rack in a roasting pan and roast until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
8
Let the turkey rest for at least 30 minutes before carving to keep the juices inside.

💡 Tips

Store your leftover turkey in airtight containers in the fridge for up to three days. You can also shred any extra meat and freeze it to use later in soups or pot pies.

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