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5 from 1 vote

Whole Roast Turkey

A classic whole roast turkey recipe, featuring fresh lemon, rosemary, garlic, and butter.
Prep Time20 minutes
Cook Time4 hours
Total Time5 hours
Course: Dinner, Main Course
Cuisine: American
Keyword: best thanksgiving turkey, easy roast turkey, roast turkey, thanksgiving dinner, thanksgiving turkey
Servings: 10
Calories: 559kcal

Ingredients

  • 1 10 to 12 pound whole turkey, thawed
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 onion, halved
  • 5 garlic cloves
  • 3 sprigs of rosemary
  • 4 cups chicken stock
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons minced onion
  • 2 tablespoons seasoning salt

Instructions

  • Preheat oven to 350F.
  • Pat dry the turkey and discard the giblets. Place turkey on a rack set in a roasting pan.
  • In a small bowl, combine the butter, fresh rosemary, minced garlic, and lemon zest.
  • Separate the skin over the breast to make pockets and fill with the butter mixture; rub it all around and to the thighs.
  • Place the halved onion, garlic cloves, and rosemary sprigs into the turkey cavity.
  • Tie the legs together with kitchen twine and tuck the wings under the turkey.
  • In a medium bowl, combine the stock, rosemary, and minced onion.
  • Pour the stock mixture over the turkey and then sprinkle over the seasoning salt.
  • Cover the turkey with foil, and bake at 350°F for 3½ to 4 hours, or until the internal temperature of the turkey reaches 170˚F at the thigh and 160˚F at the breast. (Roasting time will depend on turkey size - see chart in the post above or notes below.)
  • After about 40 minutes remove the turkey from the oven (close the door to keep the heat in) and baste with the juices in the pan. Cover with foil again and put the turkey back in the oven. Repeat basting every 40 minutes.
  • For the last 45 minutes or so, remove the foil so the turkey can brown.
  • Once the turkey has tested done with a thermometer - internal temperature should register at 160˚F at the breast - remove from the oven and cover loosely with foil. Let rest for at least 30 minutes before carving.
    Don't cut it before resting - if you do, you will lose all the juice and end up with dry turkey meat.

Notes

Roasting Times for an Unstuffed Turkey
  • 6-8lbs = 2.5 to 3 hours
  • 8-12lbs = 3 to 4 hours
  • 12-16lbs = 4 to 5 hours
  • 16-20lbs = 5 to 5.5 hours
  • 20-24lbs = 5.5 to 6 hours

Nutrition

Calories: 559kcal | Carbohydrates: 3g | Protein: 72g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 256mg | Sodium: 1866mg | Potassium: 828mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg