Cracker-Crusted Roast Turkey With Buttery Poultry Seasoning

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 40 minutes (including resting)

Quick Ingredients

• 1 whole turkey (10–12 lb), thawed
• 1 tbsp kosher salt, plus more for cavity
• 1½ tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp poultry seasoning
• ½ cup (1 stick, 113 g) unsalted butter, softened
• 3 cups finely crushed buttery round crackers (about 2 sleeves)
• 2 tbsp olive oil or melted butter (for drizzling)
• 1 onion, 1 lemon, 4 garlic cloves, a few herb sprigs (for cavity, optional)
• 1 cup low-sodium chicken or turkey broth (for roasting pan)

Do This

• 1. Preheat oven to 325°F (165°C). Remove giblets, pat turkey very dry, and let sit at room temperature 30 minutes.
• 2. Mix softened butter with salt, pepper, garlic powder, onion powder, and poultry seasoning.
• 3. Loosen skin over breast and thighs; rub seasoned butter under skin and all over outside of turkey.
• 4. Toss finely crushed crackers with 2 tbsp olive oil or melted butter; press crumbs all over the buttered skin to form an even crust.
• 5. Place aromatics in cavity (if using), set turkey on rack in roasting pan, pour 1 cup broth into pan.
• 6. Roast 2½–3 hours, basting pan juices around sides every 45 minutes, until thickest part of thigh reaches 165°F (74°C). Tent loosely with foil if crust gets too dark.
• 7. Rest turkey 20–30 minutes before carving so the meat stays juicy and the cracker crust stays crunchy.

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Why You’ll Love This Recipe

• Classic roast turkey coziness with a nostalgic, cracker-topped casserole crunch.
• Simple pantry ingredients: butter, crackers, and poultry seasoning do most of the flavor work.
• The cracker crust keeps the meat juicy underneath while giving you ultra-crispy, golden skin.
• Perfect centerpiece for holidays, Sunday dinners, or anytime you want comforting, old-school flavors.

Grocery List

• Produce: 1 onion, 1 lemon, 4 garlic cloves, fresh thyme or rosemary (optional, for cavity/garnish)
• Dairy: Unsalted butter (at least ½ cup, plus extra if making gravy)
• Pantry: Whole turkey (10–12 lb), buttery round crackers (about 2 sleeves), poultry seasoning, garlic powder, onion powder, kosher salt, black pepper, olive oil, low-sodium chicken or turkey broth, all-purpose flour (if making gravy)

Full Ingredients

Cracker-Crusted Roast Turkey

• 1 whole turkey (10–12 lb), completely thawed if previously frozen
• 1 tablespoon kosher salt, plus 1 teaspoon for seasoning the cavity
• 1½ teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons poultry seasoning (dried herb blend for poultry)
• ½ cup (1 stick, 113 g) unsalted butter, softened to room temperature
• 3 cups finely crushed buttery round crackers (about 2 standard sleeves, 150–170 g)
• 2 tablespoons olive oil or melted butter (to moisten the crumbs)
• 1 medium yellow onion, peeled and quartered (for cavity, optional)
• 1 lemon, halved (for cavity, optional)
• 4 garlic cloves, lightly crushed (for cavity, optional)
• 4 sprigs fresh thyme or rosemary (for cavity/garnish, optional)
• 1 cup low-sodium chicken or turkey broth (for the roasting pan)

Optional Simple Pan Gravy

• 3 tablespoons fat from turkey drippings (or unsalted butter)
• 3 tablespoons all-purpose flour
• 2–2½ cups low-sodium chicken or turkey broth (plus any remaining pan juices)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Thaw, Dry, and Temper the Turkey

If your turkey is frozen, thaw it safely in the refrigerator (about 24 hours per 4–5 lb of turkey). On cooking day, remove the turkey from its packaging in a clean sink. Remove the neck and giblet packet from the cavities and reserve for stock or discard. Pat the turkey very dry, inside and out, with plenty of paper towels; dryness is key for the butter and cracker crust to adhere and crisp.

Set the turkey breast-side up on a rack in a large roasting pan. Let it sit at room temperature for about 30 minutes while you prepare the seasoned butter and crumbs. This takes the chill off the meat and helps it cook more evenly.

Step 2: Preheat the Oven and Make the Seasoned Butter

Preheat your oven to 325°F (165°C) with the rack in the lower third position to allow room for the turkey. In a medium bowl, combine the softened butter, 1 tablespoon kosher salt, 1½ teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and 2 tablespoons poultry seasoning. Mash and stir with a fork until you have a smooth, fragrant herb butter.

Set this aside at cool room temperature. It should be soft and easily spreadable, not melted. If your kitchen is very warm, place the bowl in the refrigerator for 5–10 minutes to keep it from becoming runny; it needs to cling to the turkey to anchor the cracker crust.

Step 3: Loosen the Skin and Season the Cavity

Gently separate the skin from the meat over the breasts by sliding your fingers under the skin from the cavity opening and working upward, being careful not to tear the skin. Loosen as far as you can over the breasts and, if possible, over the top of the thighs. This pocket will hold a layer of seasoned butter, which helps keep the meat juicy and flavorful.

Sprinkle about 1 teaspoon kosher salt inside the main cavity. If using aromatics, stuff the onion quarters, lemon halves, garlic cloves, and herb sprigs into the cavity. They perfume the meat and drippings without complicating the recipe. Tuck the wing tips under the bird to prevent burning and, if you like, tie the legs loosely together with kitchen twine for a tidy shape.

Step 4: Rub with Herbed Butter

Using clean hands, scoop a portion of the seasoned butter and slip it under the loosened skin, spreading it as evenly as possible over both breasts and, if accessible, the tops of the thighs. Use about half of the butter under the skin. Then spread the remaining butter over the entire outside of the turkey, covering the breast, legs, and thighs. The turkey should have a generous, even coating of softened butter everywhere you plan to press on crumbs.

Take your time to ensure there are no bare, dry patches. The butter not only seasons the bird, it also acts like glue for the cracker coating and bastes the meat as it cooks.

Step 5: Prepare and Apply the Cracker Crust

Place the finely crushed buttery crackers in a large bowl. The crumbs should be fairly fine, like coarse sand, with a few slightly larger bits for texture. Drizzle in 2 tablespoons olive oil or melted butter and toss until all the crumbs are evenly moistened and just beginning to clump together when pressed in your hand.

Working over the roasting pan to catch any stray crumbs, press handfuls of the cracker mixture firmly onto the buttered skin of the turkey. Start with the breast, then move to the legs and thighs. Aim for a fairly even, continuous layer, about ⅛–¼ inch thick. It is fine if it is not perfectly smooth; those little hills and valleys will brown beautifully and mimic the top of a cozy cracker-topped casserole.

Pour 1 cup of broth into the bottom of the roasting pan (not over the turkey). This keeps drippings from burning and provides a base for optional gravy.

Step 6: Roast Until Juicy with a Crunchy Crust

Transfer the roasting pan to the oven. Roast at 325°F (165°C) for about 2½–3 hours for a 10–12 lb turkey, or roughly 13–15 minutes per pound, until the thickest part of the thigh (without touching bone) registers 165°F (74°C) on an instant-read thermometer. Begin checking the internal temperature around the 2-hour mark to avoid overcooking.

Every 45 minutes or so, carefully baste by spooning some of the pan juices around the sides of the bird and over any exposed areas that do not have crumbs, trying not to wash off the crust. If at any point the cracker crust is getting deep brown before the turkey is fully cooked, tent the top loosely with foil. This protects the crust while the meat finishes cooking.

Step 7: Rest, Carve, and Make Optional Gravy

When the turkey reaches 165°F (74°C) in the thigh and at least 160°F (71°C) in the thickest part of the breast, remove the pan from the oven. Carefully lift the turkey onto a carving board or platter, keeping as much of the cracker crust intact as possible. Tent loosely with foil and let rest for 20–30 minutes. This rest allows the juices to redistribute and helps the crust firm up for cleaner slices.

Meanwhile, for simple gravy, pour the pan drippings through a fine strainer into a fat separator or bowl. Skim off 3 tablespoons of fat and add to a saucepan over medium heat (or use 3 tablespoons butter). Whisk in 3 tablespoons flour and cook 1–2 minutes until lightly golden. Gradually whisk in 2–2½ cups broth plus the remaining defatted pan juices. Simmer, whisking, until thickened to your liking, 5–8 minutes. Season to taste with salt and pepper. Carve the turkey, making sure each slice of breast meat gets some of the crunchy cracker crust on top, and serve with warm gravy.

Pro Tips

• Dry equals crispy: Take time to thoroughly dry the turkey with paper towels before adding butter and crumbs. Moisture on the skin is the enemy of a good crust.
• Crush crackers finely: Use a food processor or a zip-top bag and rolling pin to get mostly fine crumbs. This helps the crust adhere evenly and brown uniformly.
• Mind the color: Every oven runs a bit differently; if the crust browns too fast, tent with foil. If it is pale near the end, remove the foil for the last 15–20 minutes.
• Use a thermometer: Internal temperature, not time alone, tells you when the turkey is done. Aim for 165°F (74°C) in the thigh.
• Do not skip the rest: Resting the turkey keeps the meat juicy and helps the cracker crust set so it stays crunchy when sliced.

Variations

• Cheesy Cracker Crust: Mix ½ cup finely grated Parmesan cheese into the cracker crumbs before adding the oil or melted butter for an extra-savory, slightly nutty crust.
• Herb-Loaded Version: Stir 2 tablespoons finely chopped fresh parsley and 1 tablespoon chopped fresh thyme or rosemary into the cracker crumbs for a greener, more herb-forward flavor.
• Smoky Paprika Crust: Add 1–2 teaspoons smoked paprika to the seasoned butter and 1 teaspoon to the cracker crumbs for a gentle smoky note and deeper color.

Storage & Make-Ahead

Refrigerate leftover turkey in airtight containers within 2 hours of cooking. It will keep for 3–4 days in the fridge. The cracker crust will soften slightly but can be crisped under a hot broiler or in a 400°F (200°C) oven for a few minutes; watch closely to avoid burning. For longer storage, freeze carved turkey (without bone) tightly wrapped for up to 2–3 months; thaw overnight in the refrigerator before reheating.

To get ahead, you can prep the turkey up to 1 day in advance by drying it, seasoning the cavity, and rubbing on the seasoned butter. Keep it uncovered or loosely covered in the refrigerator to dry the skin slightly. Wait to add the oiled cracker crumbs until just before roasting so they stay crisp and do not absorb excess moisture in the fridge.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz cooked turkey with skin and cracker crust, plus a small amount of gravy): about 620 calories, 52 g protein, 32 g fat, 22 g carbohydrates, 1.5 g fiber, 3 g sugar, and 1,200–1,400 mg sodium. Actual values will vary based on the exact size of the turkey, how much skin and crust is eaten, and how much salt and gravy are used.