It’s the star of the show, the glorious centerpiece that everyone gathers around. And honestly? It doesn’t have to be intimidating. With a little bit of planning and a whole lot of love, you can create a turkey that’s juicy, flavorful, and absolutely unforgettable.

This method is all about low and slow, followed by a glorious, buttery finish. It’s a gentle coaxing of flavor that results in meat so tender it practically falls off the bone, with skin that crisps up to a perfect, golden-brown. Let’s get started on making your Thanksgiving masterpiece.

Ingredients Needed for the Recipe

• 1 whole turkey (about 20 pounds), brined if desired
• 1/2 cup (1 stick) butter, softened
• 1 whole orange
• 2 whole fresh rosemary sprigs, leaves stripped and minced
• 1 tsp. salt
• 1 tsp. black pepper

Why Brining is Your Secret Weapon

Think of brining as a relaxing spa day for your turkey. It’s a long soak in a salty, flavorful bath that works absolute wonders. The process fundamentally changes the bird, allowing the meat to absorb moisture and seasoning from the inside out.

This isn’t just about adding saltiness; it’s about ensuring every single bite, even from the breast, remains incredibly juicy and succulent. It’s the single best thing you can do to guarantee a moist bird, and it really, truly makes all the difference.

How to make Roasted Thanksgiving Turkey Recipe?

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Prepping Your Turkey

First things first, if you’ve brined your turkey, give it a good rinse under cold water. Then, let it take a fresh, cold bath in your sink for about 15 to 20 minutes. This little soak helps wash away any excess salt on the surface, leaving you with just perfectly seasoned, tender meat.

Pat the turkey completely dry with paper towels. A dry skin is the first step to getting that crispy texture we all crave later on. Place it breast-side up on a rack inside your roasting pan, tuck those wings under, and tie the legs together with some kitchen twine.

The First, Slow Roast

Now, here’s where the magic begins. Preheat your oven to a surprisingly low 275°F. Cover the entire turkey and pan tightly with heavy-duty aluminum foil, tucking it snugly underneath. This creates a steamy, gentle environment for the first stage of cooking.

Roast it like this for about 10 minutes per pound. For a 20-pound bird, that’s roughly 3 and a half hours. Don’t peek! Just let it slowly and gently cook, locking in all those incredible natural juices.

Creating the Flavor Butter

While the turkey is in its first stage, let’s make something special. Use a vegetable peeler to take wide, beautiful strips of zest from your orange. Then, with a sharp knife, slice those strips into tiny, vibrant slivers.

In a bowl, combine the softened butter, the orange zest, your minced rosemary, salt, and pepper. Mix it all together until it’s a fragrant, herb-speckled masterpiece. The smell alone will have you counting down the minutes.

The Golden Brown Finish

After the slow-roasting time is up, carefully remove the turkey from the oven and take off the foil. It will look pale, and that’s perfectly okay! Now, get your hands on that flavored butter and smear it over every single inch of the skin.

Get it into all the nooks and crannies. Don’t be shy! Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Crank the oven up to 350°F and return the turkey, uncovered, to the oven.

Basting and Resting

Now comes the basting part. Every 30 minutes, use a baster or a spoon to drizzle those amazing pan juices back over the turkey. This repeated bathing is what gives the skin its deep, golden color and incredible flavor.

Roast until the thermometer reads 165°F. Then, take it out, cover it loosely with clean foil, and for heaven’s sake, let it rest for at least 20 minutes. This allows the juices to redistribute, ensuring a moist carve.

To Stuff or Not to Stuff?

It’s a classic question, but for the best results, cook your stuffing separately. A stuffed turkey takes significantly longer to cook, which often leads to drier breast meat by the time the center of the stuffing is safe to eat.

Cooking your dressing in its own dish allows the top to get beautifully crisp and golden. It’s a win-win situation, really, giving you two perfectly cooked components instead of one compromised bird.

Tips

Always use a meat thermometer. It’s the only way to be absolutely sure your turkey is perfectly cooked and safe to eat, taking all the guesswork out of the equation. Trust the numbers, not just the clock.

Save every single drop of those glorious pan juices. They are liquid gold, the absolute foundation for the most flavorful, rich gravy you will ever make. Don’t you dare throw them away.

If the skin is browning too quickly during the final stage, you can tent it loosely with a piece of foil. This will slow down the browning without stopping the cooking process, giving you the perfect balance.

Your Leftover Turkey Adventure

Leftovers are a gift, not a chore. Think beyond the classic sandwich, wonderful as it is. That beautiful turkey can be the start of so many new meals, each one a delicious echo of the holiday.

Shred it for a creamy turkey tetrazzini, simmer it into a hearty soup with vegetables, or pile it onto a flatbread with cranberry sauce. The possibilities are endless, and honestly, they might just become a new tradition all on their own.

The Art of Carving with Confidence

Carving doesn’t have to be a frantic, last-minute performance. Start by removing the legs and thighs, then slice the breast meat against the grain. This technique gives you neat, beautiful slices that are tender and easy to serve.

Remember, there’s no single “right” way. Find the method that feels most comfortable for you. The goal is simply to get all that delicious meat from the bird to the platter, ready for your grateful guests.

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Roasted Thanksgiving Turkey Recipe

Author: Elly Cooking Method: Roasting Cuisine: American Courses: Main Course Recipe Keys: H Holiday Recipes T thanksgiving Recipe T turkey Recipes

Difficulty: medium Prep Time 10 mins Cook Time 300 mins Rest Time 20 mins Total Time 5 hrs 30 mins

Cooking Temp: 275  F Servings: 16 Estimated Cost: $ 45 Calories: 720

Best Season: Fall, Winter

Description

Here's the secret to juicy meat and crispy skin, minus the guesswork. This roasted Thanksgiving turkey is the perfect centerpiece for your holiday feast—tender, flavorful, and beautifully golden thanks to a two-stage roasting method and a fragrant citrus-herb butter.

ingredients

Servings

• 1 whole turkey (20 pounds, brined if desired)
• ¹⁄₂ cup butter (1 stick, softened)
• 1 whole orange (for zest and peel)
• 2 sprigs fresh rosemary (leaves stripped and minced)
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat oven to 275°F. Position oven rack on the lowest level.
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2. If brined, rinse the turkey thoroughly under cold water. Soak in a sink filled with fresh cold water for 15–20 minutes to remove excess salt. Pat dry with paper towels.
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3. Place turkey breast-side up on a roasting rack in a large roasting pan. Tuck wings under the body, cross the legs, and tie together with kitchen twine.
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4. Cover the entire pan tightly with heavy-duty aluminum foil, tucking edges underneath. Roast for approximately 10 minutes per pound (about 3.5 hours for a 20-pound turkey).
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5. While the turkey roasts, prepare the herb butter: use a vegetable peeler to remove thick strips of orange peel. Thinly slice the peel, then combine with softened butter, minced rosemary, salt, and pepper in a bowl. Mix well.
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6. After the initial roasting time, carefully remove the foil (the turkey will be pale). Smear the herb butter mixture all over the skin, getting into crevices and under flaps.
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7. Insert a meat thermometer into the thickest part of the thigh (not touching bone). Increase oven temperature to 350°F and return turkey to the oven, uncovered.
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8. Baste the turkey with pan juices every 30 minutes. Roast until the internal temperature reaches 165°F–168°F (about 1.5–2 more hours for a 20-pound bird).
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9. Remove turkey from oven and loosely tent with clean aluminum foil. Let rest for 15–20 minutes before carving to allow juices to redistribute.
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Nutrition Facts

Servings 16

Serving Size 1 serving (approx. 12 oz with skin)

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Amount Per Serving

Calories 720kcal

% Daily Value *

Total Fat 45g70%

Saturated Fat 18g90%

Cholesterol 215mg72%

Sodium 480mg20%

Potassium 520mg15%

Total Carbohydrate 2g1%

Sugars 1g

Protein 72g144%

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Calcium 30 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Brining tip: For best results, brine the turkey 12–24 hours before cooking. Rinse well afterward to avoid excess saltiness.
• Herb variations: Swap rosemary for thyme, sage, or parsley—or use a mix!
• No citrus? Use lemon zest or skip it entirely—plain herb butter still delivers great flavor.
• Save the drippings! Use the pan juices to make rich, flavorful gravy.

Keywords: thanksgiving turkey, roasted turkey, holiday turkey recipe, juicy turkey, crispy skin turkey