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A whole golden roasted Thanksgiving turkey on a carving platter garnished with fresh rosemary, oranges, and cranberries

How to Cook a Turkey in the Oven (Juicy, Golden & Foolproof Guide)

Learn how to cook a turkey in the oven that is crisp and mahogany on the outside, succulent and dripping with juices on the inside! This master holiday guide covers everything: thawing charts, garlic-herb compound butter under the skin, roasting temperatures, and carving techniques.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 12 servings
Course: Christmas, Dinner, Holiday Roast, Main Course, Thanksgiving
Cuisine: American, Holiday Classic, Roast
Calories: 390
Ingredients Method

Ingredients
  

Turkey & Cavity Aromatics
  • 1 whole (12-14 lbs) whole turkey fully thawed, neck and giblets removed
  • 1 large yellow onion quartered
  • 1 head garlic halved crosswise
  • 1 medium lemon or orange halved
  • 1 bundle fresh herbs (rosemary, thyme, sage) whole sprigs
  • 2 cups low-sodium chicken or turkey broth poured into bottom of roasting pan
Garlic Herb Compound Butter
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 4 cloves garlic finely minced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 1.5 tablespoons coarse kosher salt divided
  • 1 tablespoon freshly cracked black pepper fresh

Method
 

Prep, Seasoning & Roasting
  1. Dry and temper the bird: Remove thawed turkey from refrigerator 45 minutes before cooking to take off the chill. Pat the entire turkey completely dry inside and out with paper towels (dry skin is the key to golden crispness).
  2. Apply herb butter under and over the skin: In a bowl, mix softened butter, minced garlic, herbs, salt, and pepper. Gently slide your fingers between the breast meat and skin to create pockets. Massage two-thirds of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the skin.
  3. Stuff aromatics into the cavity: Stuff the quartered onion, halved garlic head, lemon halves, and fresh herb sprigs loosely into the cavity. Tuck wing tips under the body and tie legs together with kitchen twine.
  4. Roast to golden perfection: Preheat oven to 325°F (165°C). Place turkey breast-side up on a roasting rack set inside a large roasting pan. Pour 2 cups broth into the bottom of the pan. Roast for 2 hours and 45 minutes to 3 hours (approx. 13-15 minutes per pound).
  5. Check temperature & rest: Check temperature with a meat thermometer inserted into the thickest part of the inner thigh (avoiding bone). When it reaches 165°F (74°C) in the thigh and 160°F in the breast, remove from oven. Tent loosely with foil and let rest for 30 full minutes before carving.