Juicy Oven Roasted Turkey

Learn how to make juicy, flavorful herb-roasted turkey that's not dry! This turkey has all the flavor that grandma's used to have, minus the hassle - no brining, no basting, and no stress! 🙌🧡

📝 Ingredients

• 1 whole turkey (thawed, giblets and neck removed)
• 12 ounces unsalted butter (softened)
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons fresh parsley (finely chopped)
• 2 tablespoons fresh thyme (finely chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh oregano (finely chopped)
• 1 tablespoon fresh sage (finely chopped)
• 1 small head of garlic (cut in half to expose the cloves)
• 1 lemon (quartered)
• 1 orange or blood orange (quartered)
• 1 sprig fresh rosemary
• 1/2 cup fresh parsley sprigs
• 1 sprig fresh sage
• 1 sprig fresh oregano
• 5 fresh or dried bay leaves

👨‍🍳 Instructions

1. 1Preheat the oven to 325F* (See Notes). Place the thawed turkey into a large baking dish (disposable or otherwise) with deep sides. Tip - If you are going the disposable pan route, I recommend placing a layer of vegetables such as thinly-sliced carrots and potatoes underneath the turkey to prevent burning on the bottom since disposable pans are so much thinner than an actual roasting pan.
2. 2Remove the giblets and neck (both found inside the cavity) and discard (you could keep the giblets for gravy-making but I don't and in my gravy recipe aren't necessary).
3. 3Tuck the wings underneath the turkey to help stabilize it, cut off any excess skin that is loose and just hanging, and pat dry with paper towels; set aside.
4. 4--- For Rubbing In Between the Turkey Skin and Meat: ---
5. 5Place the softened butter into a medium-sized bowl. Add the salt, pepper, parsley, thyme, rosemary, oregano, sage, and mix with a wooden spoon until combined.
6. 6Using your hands, very carefully separate the skin from the breast meat. Work your hand all the way down to the legs and thighs, separating the skin as you go.
7. 7Reserve about one-third of this butter mixture; set aside.
8. 8Place two-thirds of the butter mixture under the skin. Carefully work it all the way under and all the way over to the thighs and legs.
9. 9Rub the remaining one-third of butter mixture all over the outside of the skin.
10. 10--- For Stuffing Inside the Turkey Cavity: ---
11. 11Stuff the turkey with the garlic, lemon, orange, rosemary, parsley, sage, oregano, and bay leaves. They can just lay loose inside the turkey cavity or if you have poultry twine, you can tie the herbs together in a bouquet.
12. 12Place the turkey into the oven on the lowest rack, so it is sitting directly in the center of the oven.
13. 13Bake for about 13 to 15 minutes per pound or until the internal temperature reaches about 160F in the thickest part of the thigh. Please Note - The baking time of 4 hours 20 minutes is only an estimate given for a 20 pound turkey. Putting something in the field is a requirement of this recipe-writing program but your baking time WILL VARY based on the size of your turkey!** (See Notes)
14. 14Tip - If your turkey is becoming more golden than desired before the internal temperature is going on, drape a sheet of foil loosely over it to prevent exposure from the direct oven heat. If you have a lid for your actual roasting pan, use that.
15. 15Take the turkey out of the oven and let rest in the pan for at least 30 minutes before slicing and serving. Discard the garlic, herbs, lemon, and orange that were in the cavity. However, DO NOT throw out any of those wonderful drippings, save them to make turkey gravy.
16. 16Leftover turkey will keep airtight for up to 5 days in the fridge and up to 3 months in the freezer.