Old-Fashioned Butter-Basted Roast Turkey with Golden Skin

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb turkey)
• Prep Time: 30 minutes (plus thawing time, if needed)
• Cook Time: 3 hours 15 minutes (for a 12 lb turkey)
• Total Time: 4 hours (including resting, not thawing)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 3 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 1 large onion, 2 carrots, 2 celery ribs, 1 head garlic
• 1 lemon; fresh thyme, rosemary, sage
• 1 tbsp olive oil
• 2–3 cups low-sodium chicken broth, divided
• 1 cup (2 sticks) unsalted butter
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp chopped fresh herbs (for basting)
• 4 tbsp fat or butter + 4 tbsp flour (for optional gravy)

Do This

• 1. Thaw turkey fully, remove giblets, pat very dry, and let sit at room temperature for 45–60 minutes.
• 2. Season cavity with salt and pepper; stuff with onion, lemon, garlic, and herbs. Rub skin with olive oil, salt, and pepper.
• 3. Place turkey breast-side up on a rack in a roasting pan over chopped onion, carrot, celery, and 1–1 1/2 cups broth.
• 4. Roast at 425°F (220°C) for 30 minutes. Meanwhile, melt butter with 1 cup broth, garlic, herbs, salt, and pepper for basting.
• 5. Reduce oven to 325°F (165°C). Every 30 minutes, quickly baste turkey with warm butter-broth mixture; add broth to pan as needed.
• 6. Roast until thickest part of thigh and breast reach 165°F (74°C), about 3–3 1/2 hours total for a 12–14 lb turkey. Tent with foil if browning too fast.
• 7. Transfer turkey to a platter, rest 30–45 minutes. Make pan gravy with drippings, flour, and broth, then carve and serve.

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Why You’ll Love This Recipe

• Deeply basted with melted butter and chicken broth every 30 minutes for ultra-juicy meat and classic, old-fashioned flavor.
• High-heat start plus gentle roasting gives beautifully golden, crisp skin without complicated techniques.
• Simple, familiar ingredients and clear steps make this feel like a cozy, home-style holiday centerpiece.
• Includes an easy pan gravy so you use every drop of that rich, buttery roasting liquid.

Grocery List

• Produce: 1 large yellow onion, 2 carrots, 2 celery ribs, 1 head garlic, 1 lemon, fresh thyme, fresh rosemary, fresh sage.
• Dairy: 1 cup (2 sticks) unsalted butter.
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, olive oil, 4 tbsp all-purpose flour, 3–4 cups low-sodium chicken broth.

Full Ingredients

Turkey & Aromatics

• 1 whole turkey (12–14 pounds), thawed if frozen
• 2 1/2 teaspoons kosher salt, divided (plus more to taste)
• 1 1/2 teaspoons freshly ground black pepper, divided
• 1 large yellow onion, peeled and quartered (for cavity)
• 1 large yellow onion, peeled and thickly sliced (for roasting pan)
• 2 medium carrots, cut into 2-inch chunks
• 2 celery ribs, cut into 2-inch chunks
• 1 head garlic, halved crosswise
• 1 lemon, halved
• 8 fresh thyme sprigs
• 4 fresh rosemary sprigs
• 6 fresh sage leaves
• 1 tablespoon olive oil
• 1 to 1 1/2 cups low-sodium chicken broth (for the roasting pan to start)

Butter-Basting Mixture

• 1 cup (2 sticks / 225 g) unsalted butter
• 1 cup low-sodium chicken broth
• 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, and/or sage)
• 1/2 teaspoon kosher salt (omit or reduce if your broth is salty)
• 1/4 teaspoon freshly ground black pepper

Simple Old-Fashioned Pan Gravy (Optional)

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

Step-by-Step Instructions

Step 1: Thaw and dry the turkey

If your turkey is frozen, thaw it in the refrigerator: plan on about 24 hours of thawing for every 4–5 pounds of turkey. For a 12–14 pound bird, allow 3–4 days in the fridge.

Once thawed, remove the turkey from its packaging in a clean sink. Reach into the cavity and remove the neck and giblet packet; save them for stock or gravy if you like. Pat the turkey very dry, inside and out, with plenty of paper towels. Dry skin is key for crisp, golden results.

Place the turkey breast-side up on a large rimmed baking sheet or board. Let it sit at room temperature for 45–60 minutes so it roasts more evenly.

Step 2: Season the turkey and add aromatics

Sprinkle 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper inside the cavity. Stuff the cavity loosely with the quartered onion, halved lemon, halved garlic head, and a few sprigs of thyme, rosemary, and the sage leaves. Do not pack tightly; air should still circulate so the bird cooks evenly.

In a small bowl, mix the remaining 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Rub the outside of the turkey all over with the olive oil, then sprinkle the salt and pepper mixture evenly over the skin, including the back and legs. Tuck the wing tips under the turkey so they do not burn. If you like, tie the legs loosely together with kitchen twine for a neater shape.

Step 3: Preheat the oven and set up the roasting pan

Preheat your oven to 425°F (220°C) with a rack positioned in the lower third to leave room for the turkey to sit tall in the oven.

In a large roasting pan, scatter the sliced onion, carrot chunks, and celery chunks to form a bed. Pour in 1 to 1 1/2 cups of chicken broth (enough to cover the bottom of the pan by about 1/4 inch). Place a roasting rack over the vegetables, if you have one. Set the turkey breast-side up on the rack (or directly on the vegetables if you do not have a rack). This aromatic base flavors the drippings for old-fashioned gravy and adds moisture to the oven.

Step 4: Make the butter-basting mixture

While the oven finishes heating, place the butter in a small saucepan and melt over low heat. Add 1 cup chicken broth, minced garlic (or garlic powder), chopped fresh herbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until combined.

Keep this mixture warm on the lowest heat or transfer it to a heatproof measuring cup and place it near the stove. You want it warm and fluid for easy basting. If it starts to firm up, gently rewarm before each basting session.

Step 5: Start roasting at high heat

Place the turkey in the preheated 425°F (220°C) oven, uncovered. Roast for 30 minutes. This high-heat blast helps set the skin and jump-starts that deep golden color.

After 30 minutes, quickly open the oven and baste the turkey all over with some of the warm butter-broth mixture, using a bulb baster or large spoon. Work quickly so you do not lose much oven heat.

Step 6: Lower the heat, baste every 30 minutes, and finish roasting

Reduce the oven temperature to 325°F (165°C) and continue roasting. Every 30 minutes, open the oven briefly and baste the turkey generously with the butter-broth mixture, focusing on the breast and drumsticks where the meat is thickest. If the pan starts to look dry at any point, pour in an extra 1/2 cup of chicken broth to prevent burning and keep those drippings flavorful.

Plan on a total cooking time of about 3 to 3 1/2 hours for a 12–14 pound turkey, including the initial high-heat phase. Begin checking the internal temperature after about 2 1/2 hours of total roasting time. Insert an instant-read thermometer into the thickest part of the thigh and the thickest part of the breast, avoiding the bone. The turkey is done when both spots register 165°F (74°C).

If the skin is browning too quickly before the meat is done, tent the breast loosely with foil and continue roasting and basting the exposed parts. Remove the foil near the end for a final 10–15 minutes if you want extra color.

Step 7: Rest the turkey and make old-fashioned pan gravy

When the turkey reaches 165°F (74°C), carefully transfer it to a large cutting board or serving platter. Loosely tent with foil and let it rest for 30–45 minutes. This rest allows the juices to redistribute, so the meat slices tender and moist instead of dry.

While the turkey rests, make the gravy. Carefully pour the drippings from the roasting pan through a fine strainer into a heatproof measuring cup. Let the fat rise to the top, then spoon off 4 tablespoons of the fat and add to a saucepan (or use 4 tablespoons butter if you prefer). Place the roasting pan over medium heat, add a splash of broth, and scrape up any browned bits, then add these juices to the measuring cup of drippings.

In the saucepan with the fat, whisk in the flour and cook over medium heat for 2–3 minutes, stirring constantly, until it forms a smooth, golden paste (roux). Slowly whisk in 2 cups of broth plus the strained pan juices, whisking to prevent lumps. Simmer for 5–10 minutes until thickened to your liking, adding more broth as needed. Season to taste with salt and pepper. Carve the rested turkey and serve with the warm gravy.

Pro Tips

• Dry skin = crisp skin. Take time to thoroughly pat the turkey dry before seasoning. Any moisture on the surface steams instead of crisps.
• Baste quickly, but consistently. Open the oven just long enough to baste every 30 minutes. Keeping the butter-broth warm helps you work fast and keeps the oven from losing too much heat.
• Use a thermometer, not the clock. Ovens vary and turkeys are all different. An instant-read thermometer is the most reliable way to avoid under- or overcooking.
• Rotate if needed. If the back of your oven runs hot, rotate the roasting pan halfway through to brown the turkey evenly.
• Do not skip the rest. The 30–45 minute resting time is when the magic happens—juices settle, meat relaxes, and carving becomes much easier.

Variations

• Herb and garlic lovers’ turkey: Double the chopped herbs and garlic in the butter-basting mixture, and slide a few spoonfuls of softened herbed butter under the breast skin before roasting for even more flavor.
• Citrus-basted turkey: Replace 1/2 cup of the chicken broth in the basting mixture with fresh orange juice, and add strips of orange peel to the roasting pan for a gentle citrus aroma.
• Smoky butter-basted turkey: Add 1 teaspoon smoked paprika and 1/2 teaspoon onion powder to the butter-basting mixture for a subtle smoky, old-fashioned roast flavor.

Storage & Make-Ahead

Refrigerate leftover turkey within 2 hours of cooking. Carve the remaining meat off the carcass and store it in shallow, airtight containers with a little gravy or pan juice to keep it moist. It will keep for up to 4 days in the refrigerator. For longer storage, freeze sliced or shredded turkey in freezer bags (pressing out excess air) for up to 2–3 months.

You can also make parts of this meal ahead: chop the vegetables and herbs up to 1 day in advance and refrigerate. The butter-basting mixture can be assembled earlier in the day; store it in the fridge, then gently rewarm to liquefy before roasting. Gravy can be made up to 2 days ahead using turkey or chicken stock instead of pan drippings, then reheated with a splash of fresh drippings on the day you serve.

Nutrition (per serving)

Approximate values for one serving (about 6 ounces cooked turkey with skin and a small amount of gravy): about 350–400 calories, 45 g protein, 18–22 g fat, 0–5 g carbohydrates, 0–1 g fiber, and 350–500 mg sodium (will vary with how heavily you salt and how much gravy you use).