Thanksgiving Roast Turkey
Juicy Thanksgiving roast turkey with herb butter, brined overnight, roasted to 165°F with crispy golden skin.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 4 hr 30 min.
- Serves 12 — easy to halve or double.
- Medium level — everyday equipment only.
- Stays juicy when cooked to 165°F (74°C).
- Storage, freezing and reheating covered below.
Thanksgiving Roast Turkey is the centerpiece of the USA holiday table, and this method focuses on juicy meat and crisp skin without complexity. A 12 to 14 pound turkey is brined overnight, patted dry, rubbed with herb butter, and roasted at steady heat until the thickest thigh reads 165°F.
Helpful guides
Instructions
Thaw turkey safely in refrigerator 3 to 4 days for 12 to 14 pounds, allowing 24 hours per 4 pounds. Do not wash raw turkey beyond this rinse; avoid splashing and sanitize sink and counters immediately.
Heat oven to 325°F and set a rack in a large roasting pan. Stuff cavity loosely with quartered onion and fresh herb sprigs. Tuck wings under and tie legs with twine for even cooking.
Pour 2 cups broth into pan to prevent drippings from burning.
Begin checking temperature at 3 hours by inserting a thermometer in the thickest thigh without touching bone, plus the thickest breast and wing joint. Turkey is safe when all areas read at least 165°F. Thigh may read 170 to 175°F while breast stays near 160 to 165°F for ideal texture.
Transfer turkey to a cutting board and rest 30 to 45 minutes before carving. Resting redistributes juices and completes gentle carryover cooking while making slicing cleaner. Do not tent tightly or skin softens excessively; tent loosely if needed.
While resting, strain pan drippings for gravy and keep side dishes warm.
Serve promptly with gravy, mashed potatoes, stuffing, and vegetables. Ensure stuffing cooked separately reaches 165°F if served alongside. For food safety, do not leave turkey at room temperature longer than 2 hours.
Carve leftover meat promptly and refrigerate in shallow containers.
Use refrigerated turkey within 3 to 4 days, reheating to 165°F. Freeze portions up to 3 months for soup and casseroles. Make stock from the carcass within 1 day for best quality.
Sanitize cutting boards and thermometers after handling raw and cooked poultry separately.
Troubleshooting — fixes, not repeats
- If breast dries out, brine overnight, shield with foil after browning, and pull promptly at 165°F without over-roasting.
- If skin is pale and soft, pat turkey very dry before butter and roast uncovered at steady heat for browning.
- If drippings burn, add broth to pan and lower rack. Burnt drippings make bitter gravy and smoke.
- If turkey is still icy, extend thaw time. Never roast partially frozen; outer meat overcooks before center is safe.
Make it your way
- For variation, use a dry brine by rubbing 3 tablespoons kosher salt and herbs over turkey 24 hours ahead instead of wet brine for crisper skin.
- Add citrus and garlic to cavity for aroma.
- For smaller gatherings, roast a 6-pound turkey breast at 325°F for 1 and 3/4 to 2 hours to 165°F.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat slices to 165°F with a splash of broth covered to prevent drying.
Freeze in meal portions with broth up to 3 months.
FAQ
How long to thaw a turkey?
Allow 24 hours refrigerator thaw per 4 pounds. A 12-pound turkey needs 3 days. Thaw on a rimmed tray to catch drips and keep below 40°F throughout.
Should I wash raw turkey?
No. Washing spreads bacteria via splashes. Pat dry, season, and sanitize hands, sink, and tools after handling. Rinsing after brine is brief and followed by sanitizing.
How do I keep turkey moist?
Brine, use herb butter, avoid overcooking, and rest 30 minutes. Cook to 165°F in thigh and breast, tent if browning fast, and carve just before serving.