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A whole roasted turkey doesn’t need a brine, a fryer or any special equipment. This one is rubbed with butter and dried herbs, roasted at a steady 325°F and rested before carving. The result is golden skin and juicy meat with very little fuss.
Turkey is often the best meat bargain of the year, since stores discount whole birds heavily in November. One 12–14 pound turkey feeds ten people and still leaves meat for sandwiches and soup.
The two things that matter most are thawing the bird in time and using an instant-read thermometer. This recipe is part of our Budget Thanksgiving with Aldi menu.
How Long to Thaw a Turkey
Thaw the turkey in the refrigerator, in its wrapper, on a rimmed tray. Allow about 24 hours for every 4–5 pounds. A 12–14 pound turkey needs about 3 days, so move it from the freezer to the fridge by Sunday night for a Thursday dinner. If you’re short on time, submerge the wrapped turkey in cold water and change the water every 30 minutes, allowing about 30 minutes per pound.
Ingredients and Swaps
- Turkey: A 12–14 pound bird serves about 10. Plan on 1 to 1½ pounds per person.
- Butter: Softened, so it spreads. Olive oil works too.
- Herbs: Poultry seasoning, rosemary and sage. Use fresh herbs if you have them, tucked into the cavity as well.
- Onion and celery: These flavor the turkey from the inside and the drippings for gravy.
- Broth: For the pan, so the drippings don’t scorch.
Tips for a Juicy Turkey
- Dry the skin. Pat the turkey very dry with paper towels so the skin browns.
- Butter under the skin. Loosen the skin over the breast and spread some of the butter directly on the meat.
- Check the temperature in two places. The turkey is done when the thickest part of the thigh and the thickest part of the breast both read 165°F.
- Tent if needed. If the breast browns before the thighs are done, cover it loosely with foil.
- Let it rest. Twenty to thirty minutes under foil keeps the juices in the meat and gives you time to make gravy.
Roasted Whole Turkey with Herbs
Ingredients
Method
- Preheat the oven to 325°F with a rack in the lower third.
- Remove the giblets and neck from the turkey cavity. Pat the turkey very dry with paper towels, inside and out.
- Season the cavity with about a third of the salt and pepper, then tuck in the onion and celery.
- Rub the butter all over the skin and under the skin of the breast. Sprinkle with the remaining salt and pepper, the poultry seasoning, rosemary and sage.
- Place the turkey breast side up on a rack in a roasting pan. Pour the broth into the pan.
- Roast for 3–4 hours, until a thermometer reads 165°F in the thickest part of the thigh and the breast. Baste once or twice if you like, and tent the breast with foil if it browns too quickly.
- Move the turkey to a cutting board, cover loosely with foil and rest for 20–30 minutes before carving.
Notes
- Add a halved lemon or a few garlic cloves to the cavity for extra flavor.
- Save the pan drippings for gravy.
- Tie the legs together with kitchen twine for a neater shape and more even cooking.
Turkey Roasting Times at 325°F
For an unstuffed turkey, plan on about 13–15 minutes per pound: roughly 2¾–3 hours for 10–12 pounds, 3–3¾ hours for 12–14 pounds and 3¾–4¼ hours for 14–18 pounds. Start checking 30 minutes early, and trust the thermometer over the clock.
What to Serve with Turkey
Creamy Mashed Potatoes, Classic Stuffing, Green Bean Casserole, Cranberry Sauce and Traditional Gravy made from the drippings. Cooking for a smaller group? Try Roasted Turkey Breast. Short on time? A Spatchcocked Turkey cooks in about 90 minutes.
Storage and Leftovers
- Refrigerate: Carve the meat off the bones within 2 hours and store it for up to 4 days, with a little broth or drippings to keep it moist.
- Freeze: Freeze sliced or shredded turkey for up to 3 months.
- Reheat: Warm in a covered dish at 300°F with a splash of broth for 20–25 minutes.
- Use it up: Sweet Roll Turkey Sliders and Turkey and Veggie Wraps are good places to start. Simmer the carcass for broth.
Herb Roasted Turkey: Your Questions
Should I stuff the turkey?
We recommend baking the stuffing in its own dish. A stuffed turkey takes longer to cook, and the stuffing has to reach 165°F to be safe, by which point the breast meat is often dry.
Do I need to baste?
No. Basting adds a little color but opens the oven and slows the cooking. Once or twice is plenty.
Should I rinse the turkey?
No. Rinsing spreads bacteria around the sink. Patting it dry is all it needs.
