Cozy Spiced Turkey Roast with Warm Holiday Flavors

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12–24 hours optional dry brine)
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 45 minutes (plus optional brining time)

Quick Ingredients

• 1 whole turkey, 11–13 lb (5–6 kg), thawed
• 3 tbsp kosher salt (for dry brine)
• 8 tbsp (1 stick / 115 g) unsalted butter, softened
• 2 tbsp olive oil
• 1 ½ tsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp freshly grated or ground nutmeg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1 orange (zest only) and 1 lemon (halved)
• 1 onion, 2 carrots, 2 celery stalks (for roasting pan)
• 2 cups (480 ml) low-sodium chicken or turkey broth

Do This

• 1. Pat thawed turkey dry, remove giblets, and rub all over with 3 tbsp kosher salt. Refrigerate uncovered 12–24 hours.
• 2. Heat oven to 425°F (220°C). Scatter chopped onion, carrots, and celery in a roasting pan; pour in 1 cup broth.
• 3. Mix softened butter, olive oil, allspice, cinnamon, nutmeg, garlic powder, onion powder, pepper, and orange zest.
• 4. Pat turkey dry again. Loosen skin over breast; spread some spiced butter under the skin and the rest over the outside. Stuff cavity with lemon halves and any extra onion.
• 5. Roast at 425°F (220°C) for 20 minutes, then reduce to 325°F (165°C). Roast 2 ½–3 hours more, basting occasionally, until thickest part of thigh reaches 165°F (74°C).
• 6. Transfer turkey to a board, tent loosely with foil, and rest 30 minutes. Meanwhile, skim fat from pan juices, add remaining 1 cup broth, and simmer to make a light gravy if desired.
• 7. Carve turkey and serve with warm pan juices or simple gravy.

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Why You’ll Love This Recipe

• Gentle, cozy holiday flavor from allspice, nutmeg, and cinnamon without tasting like dessert.
• Juicy, tender meat thanks to a simple dry brine and butter rub under the skin.
• Uses everyday ingredients and clear steps that are very friendly for home cooks.
• Flexible enough for Thanksgiving, a winter Sunday dinner, or any comfort-food gathering.

Grocery List

• Produce: 1 orange, 1 lemon, 1 large yellow onion, 2 carrots, 2 celery stalks, 4 garlic cloves (optional but nice for gravy)
• Dairy: 8 tbsp (1 stick / 115 g) unsalted butter
• Pantry: 1 whole turkey (11–13 lb), kosher salt, olive oil, ground allspice, ground cinnamon, ground or freshly grated nutmeg, garlic powder, onion powder, black pepper, low-sodium chicken or turkey broth, all-purpose flour (optional for gravy)

Full Ingredients

For the Turkey

• 1 whole turkey, 11–13 lb (5–6 kg), fully thawed
• 3 tbsp kosher salt (for dry brine; use 1 ½–2 tbsp if using table salt)
• 1 tsp freshly ground black pepper

For the Cozy Spiced Butter Rub

• 8 tbsp (1 stick / 115 g) unsalted butter, very soft but not melted
• 2 tbsp olive oil
• 1 ½ tsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp freshly grated or ground nutmeg
• 1 tsp garlic powder
• 1 tsp onion powder
• Finely grated zest of 1 orange (about 1 tbsp, packed)
• ½ tsp kosher salt (omit if you used the full dry brine and are salt-sensitive)
• ½ tsp freshly ground black pepper

For the Roasting Pan

• 1 large yellow onion, peeled and roughly chopped
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 lemon, halved (for stuffing the cavity)
• 2 cups (480 ml) low-sodium chicken or turkey broth, divided
• Optional: 4 garlic cloves, lightly crushed

For a Simple Pan Gravy (Optional but Recommended)

• 2 tbsp fat skimmed from turkey drippings (or unsalted butter)
• 2 tbsp all-purpose flour
• 1 ½–2 cups (360–480 ml) turkey drippings plus extra broth as needed
• Salt and pepper to taste
• Optional: a pinch of allspice or nutmeg, to echo the turkey’s flavor

Step-by-Step Instructions

Step 1: Thaw, Dry, and Dry-Brine the Turkey

If your turkey is frozen, thaw it in the refrigerator in its original packaging, allowing about 24 hours for every 4–5 lb (2–2.5 kg) of turkey. For a 12 lb bird, you will typically need 2 ½–3 days in the fridge. Do not rush this step.

Once thawed, remove the turkey from its packaging. Remove the neck and giblet packet from the cavity (these can be saved for stock or gravy). Pat the turkey very dry, inside and out, with paper towels. Set the turkey on a wire rack set in a rimmed baking sheet or in your roasting pan.

Sprinkle 3 tbsp kosher salt evenly over the entire turkey, including the cavity and under the wings and legs. Gently rub the salt in so it adheres. Refrigerate the uncovered turkey for 12–24 hours. This dry brine lightly seasons the meat throughout and helps the skin crisp up beautifully.

Step 2: Prepare the Roasting Pan and Preheat the Oven

About 45 minutes before roasting, remove the turkey from the refrigerator to take the chill off. Adjust your oven rack so the turkey will sit roughly in the center of the oven. Preheat the oven to 425°F (220°C).

Add the chopped onion, carrot, and celery to the bottom of a large roasting pan. If using, add the lightly crushed garlic cloves. Pour 1 cup (240 ml) of the broth into the pan. This vegetable bed keeps the turkey elevated, flavors the drippings, and provides moisture in the oven.

Step 3: Mix the Cozy Spiced Butter Rub

In a medium bowl, combine the softened butter, olive oil, ground allspice, ground cinnamon, nutmeg, garlic powder, onion powder, orange zest, ½ tsp kosher salt (if using), and ½ tsp black pepper. Mash and stir with a fork until thoroughly combined and evenly speckled with spices and zest.

The mixture should be spreadable and fragrant, with warm, subtle notes of baking spices. Taste a tiny bit; it should be gently spiced, savory, and just a little citrusy. Adjust salt and pepper to your preference (keeping in mind that the turkey is already salted from the dry brine).

Step 4: Season the Turkey and Add Aromatics

Pat the turkey dry again with paper towels to remove any surface moisture. Do not rinse. Place it breast-side up on a roasting rack set inside the prepared roasting pan (on top of the vegetables).

Gently loosen the skin over the turkey breasts by sliding your fingers underneath from the cavity side, being careful not to tear the skin. Spread a few tablespoons of the spiced butter under the skin on each breast, pressing from the top to distribute it evenly.

Rub the remaining spiced butter all over the outside of the turkey, including legs and wings. Use your hands to coat it thoroughly; it is fine if some of the butter falls into the pan. Place the lemon halves and any extra onion pieces into the cavity to add gentle aromatics while roasting.

Step 5: Roast the Turkey Until Deeply Golden and Juicy

Transfer the pan to the preheated 425°F (220°C) oven. Roast for 20 minutes to help the skin start to brown and crisp. Then reduce the oven temperature to 325°F (165°C) without opening the door.

Continue roasting at 325°F (165°C) for about 2 ½–3 hours, depending on the size of your turkey, basting every 35–40 minutes with the pan juices. If the breast or wing tips brown too quickly, loosely tent them with a piece of foil.

Begin checking for doneness after about 2 ½ hours total roasting time. Insert an instant-read thermometer into the thickest part of the thigh (without touching bone). The turkey is done when it reaches 165°F (74°C) in the thigh and at least 160°F (71°C) in the thickest part of the breast. If the pan starts to look very dry, add splashes of the remaining 1 cup (240 ml) broth as needed.

Step 6: Rest the Turkey and Make a Simple Pan Gravy

Once the turkey is done, carefully lift it from the pan and transfer it to a large cutting board or serving platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute so the meat stays moist when carved.

Meanwhile, make a quick gravy. Pour the pan drippings and vegetables through a strainer into a heatproof bowl, pressing on the solids to extract all the flavor. Skim off 2 tbsp of fat and place it in a saucepan (or use butter if you prefer). Whisk in 2 tbsp flour and cook over medium heat for 1–2 minutes to form a roux.

Gradually whisk in 1 ½–2 cups of the strained drippings and any remaining broth, starting with a small amount to avoid lumps. Simmer, whisking often, until thickened to your liking, 5–8 minutes. Season with salt, pepper, and a tiny pinch of allspice or nutmeg if you want to echo the turkey’s warm spice.

Step 7: Carve and Serve

After resting, remove the foil from the turkey. For neat slices, first remove the legs and thighs, then the wings, and finally carve the breast meat off the bone in large lobes before slicing crosswise into even pieces. Arrange the meat on a warmed platter, grouping white and dark meat separately if you like.

Serve the turkey with the warm, subtly spiced pan gravy on the side. You will notice a gentle aroma of allspice, cinnamon, and nutmeg, but the overall flavor remains savory and comforting, perfect alongside mashed potatoes, roasted vegetables, or simple buttered rolls.

Pro Tips

• Do not skip the dry brine: Even 8–12 hours of salting makes the turkey noticeably juicier and more flavorful, and it helps the skin crisp.
• Room-temp butter, chilled turkey: Keep the turkey cool but make sure the butter is very soft so it spreads easily under the skin without tearing it.
• Use a thermometer, not the clock: Oven temperatures vary. Aim for 165°F (74°C) in the thigh for safe, perfectly cooked meat.
• Adjust spice level gently: If you want a more pronounced holiday flavor, add up to ½ tsp more allspice and ¼ tsp more cinnamon, but go slowly to keep the taste subtle and savory.
• Let it rest properly: The 30-minute rest is essential; it makes carving easier and keeps the juices where they belong: in the meat.

Variations

• Turkey Breast Only: Use a 5–7 lb bone-in turkey breast. Keep the same spiced butter and dry brine approach, but roast at 325°F (165°C) for about 2–2 ½ hours, skipping the initial high-heat blast. Check for 165°F (74°C) in the thickest part.
• Slightly Sweeter Glaze: During the last 20 minutes of roasting, brush the turkey with 2 tbsp melted butter mixed with 1–2 tbsp maple syrup and a pinch of cinnamon. This adds a gentle sweetness without turning it into a dessert-style turkey.
• Herb-Forward Version: Stir 1–2 tsp finely chopped fresh thyme, rosemary, or sage into the spiced butter for a more traditional herb-and-spice holiday flavor.

Storage & Make-Ahead

Leftover turkey should be cooled to room temperature within 2 hours, then stored in airtight containers in the refrigerator for up to 4 days. Carve the meat off the bones before chilling; this cools it faster and makes reheating easier. Turkey freezes very well: portion sliced meat into freezer bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

You can dry brine the turkey up to 48 hours in advance. You can also prepare the spiced butter rub 2–3 days ahead and store it covered in the refrigerator; let it soften at room temperature before using. Gravy can be made a day ahead and reheated gently on the stovetop, adding a splash of broth to loosen if needed.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz / 170 g cooked turkey with a little skin and a small amount of gravy): about 330–380 calories, 42 g protein, 0–3 g carbohydrates, 16–20 g fat, 6–8 g saturated fat, 120–180 mg cholesterol, and 500–650 mg sodium (depending on how heavily you salt and how much gravy you use). These figures are estimates and will vary based on the exact turkey size, how much skin is eaten, and any adjustments to seasoning and gravy.