Roast turkey with a golden herb-butter skin and a pan of homemade gravy is the centerpiece of Thanksgiving, and it is far less intimidating than it looks. With a good thermometer and a simple plan, a 12 to 14 pound bird comes out juicy every time.
Quick answer: Thaw a 12 to 14 lb (5.5 to 6.5 kg) turkey in the fridge, about 24 hours per 4 to 5 pounds. Rub it with herb butter under and over the skin, fill the cavity with onion, lemon, garlic and thyme, and roast at 325°F (165°C) on a rack over vegetables and broth for 3 to 3¾ hours, until 165°F (74°C) in the breast, thigh and wing. Rest 20 to 30 minutes and make gravy from the drippings.
This is a classic, no-brine method. Sage, thyme, rosemary, garlic and lemon zest go into soft butter that bastes the breast from underneath, while the vegetables in the pan flavor the drippings for a rich, smooth gravy.
Why You’ll Love This Roast Turkey
- No brining: herb butter under the skin keeps the breast moist.
- Built-in gravy: the pan vegetables and broth become the base for gravy.
- Clear timing: a simple schedule from fridge to table.
- Feeds 12: with leftovers for sandwiches.
- Classic holiday flavor: sage, thyme, rosemary and lemon.
Ingredients You’ll Need
Exact amounts are in the recipe card. Here is the shopping list in three parts:
- Turkey: one 12 to 14 lb (5.5 to 6.5 kg) bird, fully thawed, neck and giblets removed.
- Herb butter: unsalted butter, fresh sage, thyme, rosemary, garlic and lemon zest.
- Cavity and pan: onions, a lemon, a head of garlic, thyme sprigs, carrots, celery and turkey or chicken broth.
- Pan gravy: turkey fat from the drippings (or butter), all-purpose flour, the pan juices and extra broth.
How to Make Roast Turkey
- Thaw the turkey in the refrigerator, allowing about 24 hours for every 4 to 5 lb (2 kg). Take it out of the fridge 1 hour before roasting.
- Heat the oven to 325°F (165°C). Pat the turkey dry inside and out.
- Mash the butter with the sage, thyme, rosemary, garlic and lemon zest. Loosen the breast skin with your fingers, spread half the butter underneath and rub the rest over the outside. Season all over with salt and pepper.
- Fill the cavity with the quartered onion, lemon, garlic and thyme. Tuck the wing tips under and tie the legs.
- Scatter the onion chunks, carrots and celery in a roasting pan, add the broth and set the turkey on a rack above them.
- Roast for 3 to 3 3/4 hours, basting every hour and tenting the breast with foil once it is golden. It is done when a thermometer reads 165°F (74°C) in the thickest part of the breast and the innermost thigh and wing.
- Move the turkey to a board, tent with foil and rest 20 to 30 minutes.
- For the gravy, strain the pan juices and skim off the fat, keeping 1/4 cup. Add broth to the juices to make 3 cups.
- Cook the fat and flour in a saucepan over medium heat, whisking, for 2 minutes. Slowly whisk in the 3 cups of liquid and simmer 5 to 8 minutes until thick. Season with salt and pepper.
- Carve the turkey and serve with the hot gravy.
Roast Turkey Food Safety
Whole poultry needs a little extra care. These points follow the USDA turkey roasting guide:
- Thaw in the refrigerator, never on the counter. Allow about 24 hours for every 4 to 5 pounds (2 kg).
- Check three spots with a food thermometer: the thickest part of the breast, the innermost thigh and the innermost wing. All should read 165°F (74°C).
- Wash hands, boards and tools after touching raw turkey, and do not rinse the bird in the sink.
- Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
Tips for the Best Roast Turkey
- Crispier skin: salt the turkey the day before and leave it uncovered in the fridge overnight.
- Tent early: once the breast is golden, cover it loosely with foil so it doesn’t overbrown.
- Don’t skip the rest: 20 to 30 minutes lets the juices settle and frees up the oven for sides.
- Lump-free gravy: whisk the liquid in slowly and keep whisking as it thickens.
What to Serve with Roast Turkey
Pair the turkey with Grandma’s Thanksgiving stuffing or a skillet of homemade cornbread dressing, mashed potatoes and cranberry sauce. You will find more holiday mains in our turkey recipes.
Roast Turkey FAQ
How long does it take to roast a 12 to 14 pound turkey?
At 325°F (165°C), an unstuffed 12 to 14 pound turkey takes about 3 to 3¾ hours. Always go by the thermometer rather than the clock.
What temperature should roast turkey be when it’s done?
165°F (74°C) in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
Should I cover the turkey while it roasts?
Roast it uncovered so the skin browns, then tent the breast loosely with foil once it reaches a deep golden color.
Can I make the gravy ahead?
Yes. Make a base with roasted turkey wings or broth a day ahead, then whisk in the fresh pan drippings just before serving.
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