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Oven Roasted Turkey Recipe

Course Main Course, Poultry
Cuisine American
Keyword best-roast-turkey, oven-roasted-turkey-recipe
Prep Time 25 minutes
Cook Time 3 hours
Stand time 20 minutes
Total Time 3 hours 45 minutes
Servings 12 servings


  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 1 Tbsp smoked paprika
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • 1 ½ tsp poultry seasoning
  • 1 ½ tsp black pepper
  • 1 12-14 lb thawed turkey giblets removed, rinse and pat dry
  • 3 cups chicken stock
  • 1 medium onion quartered
  • 1 medium orange quartered
  • 1 small bulb garlic top cut off
  • 1 bunch each fresh sage, rosemary and thyme (Reserve 1 Tbsp thyme leaves for butter)
  • ½ cup butter melted
  • 1 Tbsp honey
  • 1 Tbsp orange zest


  • In a small bowl, mix together salt, sugar, paprika, garlic powder, onion powder, poultry seasoning and black pepper.
  • Using your fingers, separate the skin from the meat on the breast, Season with rub under the skin. Use remaining on all sides and interior of turkey.
  • Place turkey into a dish or on a rimmed pan, cover with plastic wrap. Chill overnight.
  • To prepare: Remove turkey from fridge 1 hour prior to roasting. Set oven rack to lowest position and preheat oven to 325°F. Spray a roasting pan fitted with rack, with cooking spray.
  • Center turkey on rack. Tie legs using kitchen twine and tuck wings under. Pour stock into pan.
  • Place onion, orange, sage, rosemary and thyme with garlic inside turkey. Sprinkle breast with additional salt and black pepper if desired.
  • Mix together butter, honey, reserved thyme and orange zest. Drizzle ⅓ over turkey.
  • Roast turkey for about 2 ½ hours total, depending on weight. Roast until a thermometer inserted into the thickest portion of the thigh registers 165-170°F. Check at 1 ½ hours, drizzle with ⅓ reserved butter and lay foil on top to prevent over browning.
  • Transfer to a platter brush or drizzle with remaining citrus herb butter, Cover loosely with foil. Rest for 20 up to 30 minutes.
  • To make gravy, pour pan juices into a saucepan, bring to a boil. You may add more chicken stock, if needed. Whisk in a flour slurry, of all purpose flour and chicken stock (or milk) whisking until smooth. Cook whisking until thickened then immediately lower the heat to low and simmer for 5 minutes. Taste and adjust seasonings. Keep warm until serving.


As the citrus herb butter sits it will solidify. Warm in the microwave for a few seconds as needed.