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A roasted turkey garnished with leafy greens and cherry tomatoes on a dark surface.

Roasted Thanksgiving Turkey Recipe

5 from 2 votes
This easy, roasted Thanksgiving Turkey is guaranteed to give you the best, juiciest, and most tender turkey with step-by-step instructions.
Serving12 servings
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes

Ingredients

  • 12 pound turkey
  • salt and pepper, to taste
  • 14.5 ounces chicken broth, can also use water or turkey broth
  • 4 Tablespoon butter

Equipment

Instructions

  • Heat oven to 325℉.
  • Remove wrap from thawed turkey, and then remove neck, giblets, and gravy packet if one is included.
  • Place turkey into roasting pan breast side up.
  • Tuck turkey wings under and tie or clamp legs together.
  • Salt and pepper the inside cavity of the turkey.
  • Dry outside of turkey with a paper towel (don’t wash or rinse your turkey because you will contaminate your sink. The bacteria will die when it cooks in the oven).
  • Baste turkey with melted butter. Salt and pepper all over.
  • Insert meat thermometer into the thickest part of the thigh. Meat thermometer should reach between 165℉ and 180℉. The juices should run clear.
  • Add broth into the bottom of the pan. (Water will also work).
  • Tent foil over the turkey as it cooks. Cook in preheated oven for 3 ½ - 4 hours (depending on the size of your turkey - see notes below to know how long to cook your turkey for).
  • After you remove the turkey from the oven, let it rest for about 15 minutes before slicing. This gives you time to get a few more things done for the big meal.
  • Keep turkey covered with foil to keep warm while it rests.

Notes

We used a 12 pound turkey and it fed about 12 adults. If feeding children, you would be able to feed more people.
Here is how long to cook your turkey based on weight:
  • 8-10 pounds 3 to 3 ½ hours
  • 10-14 pounds 3 ½ to 4 hours
  • 14-20 pounds 4 ¼ to 4 ¾ hours
  • 20-22 pounds 4 ½ to 5 hours
  • 22-24 pounds 4 ¾ to 5 ¼ hours
Other seasonings you could use on turkey: thyme, rosemary, garlic powder, sage, and poultry seasoning.
About 30-40 minutes before the end of the cooking time, remove the foil tent to let your cooked turkey skin turn golden and a little crispy. You’ll have a moist and tender bird underneath the golden skin.

Nutrition

Serving: 12 g · Calories: 456 kcal · Carbohydrates: 1 g · Protein: 70 g · Fat: 18 g · Saturated Fat: 5 g · Cholesterol: 232 mg · Sodium: 486 mg · Potassium: 749 mg · Sugar: 1 g · Vitamin A: 180 IU · Vitamin C: 2 mg · Calcium: 37 mg · Iron: 3 mg
Cuisine: American
Cost: $20
Author: Steph Loaiza
Course: Main Course