A beautifully Roasted Turkey is the heart of every holiday meal. They’re golden on the outside, tender and juicy on the inside, and filled with rich, aromatic flavour. Whether it’s your first time hosting or you’ve been in charge of the bird for years, this roasted turkey recipe will walk you through every step with ease. From how to brine a turkey to creating the best buttery herb rub, you’ll have a show-stopping centrepiece that’s as impressive as it is delicious.

There’s something so rewarding about pulling a perfectly roasted turkey out of the oven, from the crispy skin, the aroma of herbs and garlic filling the kitchen, and that first juicy slice that proves your effort was worth it. The secret lies in the details: a simple, flavour-packed brine that locks in moisture, an air-drying step that guarantees the best texture, and a generous coating of herb butter that browns perfectly in the oven. Together, these steps create a turkey that’s deeply seasoned, incredibly tender, and the kind of meal everyone remembers long after the leftovers are gone. For the perfect holiday meal, pair with my Creamy Mashed Potatoes, Homemade Stuffing, and Roasted Brussels Sprouts with Maple Syrup & Bacon

😍 Why You’ll Love These Creamy Mashed Potatoes

Ultimate showstopper: golden, juicy, and crispy, the kind of roasted turkey that makes everyone pause mid-conversation when it hits the table.
Full of flavour: thanks to the best turkey brine, every bite is seasoned all the way through. No blandness here!
Perfectly tender: the combination of brining, air-drying, and butter basting guarantees a turkey that stays moist.
Aromatic and buttery: the garlic herb butter melts into the skin and meat, creating layers of rich, savoury flavour in every slice.
Holiday perfection: this roasted turkey recipe is simple, reliable, and sure to become your go-to year after year.

🦃 Ingredients To Make Roasted Turkey

For the best turkey brine:

Water: the foundation of your turkey brine, helping dissolve the salt and sugar while carrying flavour deep into the meat.
Apple cider vinegar: adds brightness and helps tenderize the turkey, keeping every bite juicy and tender.
Kosher salt: the most important ingredient in any good bring; it seasons the turkey all the way through.
Peppercorns: add subtle heat and balance to the citrus and herbs.

Garlic: whole cloves that gently infuse the brine with savoury depth.
Oranges and lemons: halved and added for a citrusy lift that makes the turkey taste fresh, not heavy.
Yellow onions: their natural sweetness softens the salt and acidity for a well-rounded brine.
Brown sugar: a touch of caramelized sweetness that balances the saltiness.
Fresh sage, thyme, and rosemary: about a cup’s worth of fragrant herbs that bring that cozy holiday aroma everyone loves.
Bay leaves: the unsung hero that ties all the flavours together.

For the herb butter:

Butter: salted and slightly melted so it spreads evenly; this is what helps create that golden, crackly skin while locking in moisture.
Garlic: freshly minced and stirred into the butter for aromatic richness in every bite.
Fresh herbs: a mix of sage, thyme, chives, and rosemary that perfumes the turkey inside and out.
Smoked paprika: adds warmth and a gorgeous colour to the finished roasted turkey.
Onion powder: subtle but essential; it deepends the savoury flavour.
Black pepper: freshly cracked for a gentle bite and balance.

For the turkey cavity:

Fresh herbs: rosemary, sage, and thyme tucked inside to flavour the turkey from within.
Carrots and celery: classic aromatics that create a naturally sweet, savoury base.
Yellow onion: halved and added to enhance the overall aroma and depth.
Lemon: sliced and stuffed inside for a burst of brightness that cuts through the richness of the butter.

For the broth:

Chicken broth: keeps the bottom of the roasting pan moist and adds a layer of flavour to your pan drippings.
Dry white wine: a splash of acidity that lifts the richness. Chardonnay is my go-to, but any dry white will work great.

✔ How To Make This Roasted Turkey Recipe

Start by preparing the turkey. Remove the giblets, neck, and any plastic pieces from the cavity, and set the neck and giblets aside if you plan to make gravy later. Make sure the turkey is fully thawed before moving on.

Next, prepare the brine. In a large pot, add 10 cups of water along with the salt, sugar, vinegar, peppercorns, garlic, oranges, lemons, onions, and herbs. Bring the mixture to a boil for about 5 minutes, just until the sugar and salt dissolve. Remove the pot from the heat and stir in the remaining 5 cups of cold water. To speed up cooling, add a few handfuls of ice and let the brine cool completely before using.

Once the brine is cooled, place the turkey into a large brining bag or a non-reactive pot such as stainless steel or food-grade plastic. Pour the cooled brine over the turkey, making sure it’s fully submerged, and refrigerate for 12 to 24 hours.

🤝 Sammy’s Tips for How to Brine a Turkey

• Add 2-3 handfuls of ice to help cool the brine down faster.
• Please note: aluminum pots are not safe to brine the turkey – opt for stainless steel, food grade plastic, or a brining bag.

After brining, remove the turkey from the pot and discard the liquid. Rinse the turkey thoroughly under cold water, both inside and out, to remove excess salt. Pat the turkey completely dry with paper towels, including inside the cavity.

If time allows, place the turkey uncovered on a baking sheet and refrigerate for 12 to 24 hours. The air-drying step helps ensure the skin roasts up beautifully crisp and golden.

When ready to roast, prepare the garlic-herb butter. In a small bowl or food processor, combine the softened butter, garlic, herbs, paprika, onion powder, and black pepper. Mix until smooth.

Rub the garlic-herb butter generously all over the turkey, making sure to get under the skin and over the top for maximum flavour. Stuff the cavity with the fresh herbs, carrot, celery, onion, and lemon slices.

Preheat your oven to 325F. Place the turkey breast-side up on a roasting rack and tuck the wing tips underneath. Pour the chicken broth and white win into the bottom of the roasting pan, then loosely tent the turkey with aluminum foil.

🤝 Sammy’s Tips for Roasted Turkey

• If the butter becomes difficult to spread over the turkey, simply microwave for 10-15 seconds.
• I try to take it out of the oven when the thickest part reaches an internal temperature of 160 as it will continue to cook while it rests.
• Air-drying is optional – but air-drying the turkey in the refrigerator allows the cold air to draw out extra moisture, resulting in a crispy, golden skin.

Roast the turkey for 13 to 15 minutes per pound, basting every 45 minutes with the pan juices. If the pan starts to look dry, add an extra cup or two of broth. For the final 30 minutes, remove the foil to allow the skin to crisp.

Cook until a meat thermometer reads 165F in the thickest part of the breast. Once done, remove the turkey from the oven and let it rest for at least 30 minutes (ideally up to 45 minutes) before carving. This helps the juices redistribute and keeps the meat tender and juicy.

Strain the pan drippings through a fine mesh sieve into a small saucepan, discarding any solids. Add ½ to 1 cup of chicken stock and bring to a gentle simmer. Drizzle this warm sauce over the carved turkey before serving.

🗒 Variations

Make it extra garlicky: mix a few more minced garlic cloves into the herb butter for a deeper, sweeter flavour.
Citrus twist: add extra lemon or orange slices inside the cavity for a brighter finish.
Smoky version: add a little smoked paprika or chipotle powder to the butter for subtle, smoky depth.

🗒 Substitutions

Herbs: if you don’t have all the fresh herbs listed, use whatever mix you havem about 1 cup total is perfect.
Butter: use plant-based butter for a dairy-free roasted turkey that’s still rich and flavourful.
Wine: swap the white wine for extra chicken broth if you prefer not to use alcohol.

🍴 Leftovers? Lucky you.

Store any leftover roasted turkey in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Leftover turkey is perfect for sandwiches, soups, or tossed into salads.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Roasted Turkey recipe, then make sure to check out a few of my other holiday favourites you may also love:

• Creamy Mashed Potatoes
• Roasted Brussels Sprouts with Maple Syrup & Bacon
• Honey Roasted Carrots with Whipped Feta & Crispy Garlic
• Homemade Stuffing
• Baked Brie with Jam
• French Onion Dip

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted turkey recipe (or any recipe of mine) don’t forget to leave a review.