Old-Fashioned Thyme and Worcestershire Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (for a 12–14 lb turkey)
• Prep Time: 30 minutes (plus optional 12–24 hours resting time)
• Cook Time: 3 to 3 1/2 hours
• Total Time: About 4 hours (plus optional resting time)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed
• 3 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp dried thyme
• 2 tsp onion powder
• 1 tsp celery seed, lightly crushed
• 1 tsp garlic powder
• 1 tsp paprika (optional, for color)
• 6 tbsp unsalted butter, softened (or olive oil)
• 1 1/2 tbsp Worcestershire sauce
• 1 large onion, quartered
• 2 celery stalks, cut in chunks
• 1 large carrot, cut in chunks
• 2–3 cups low-sodium chicken or turkey broth
• 3 tbsp all-purpose flour (for gravy, optional)

Do This

• 1. Preheat oven to 325°F (165°C). Pat turkey very dry inside and out; remove giblets and neck.
• 2. Mix salt, pepper, thyme, onion powder, celery seed, garlic powder, and paprika. In a separate bowl, mash butter with Worcestershire.
• 3. Rub the Worcestershire butter under the turkey skin on breasts and thighs; rub remaining over the outside. Sprinkle and press the dry spice mix all over and inside the cavity.
• 4. Stuff cavity loosely with onion and some celery; scatter remaining onion, celery, and carrot in a roasting pan. Place turkey on a rack over vegetables, breast side up. Add 2 cups broth to the pan.
• 5. Roast 3 to 3 1/2 hours, basting a few times with pan juices, until thigh registers 165°F (74°C) and juices run clear. Tent with foil if browning too quickly.
• 6. Transfer turkey to a platter, tent loosely with foil, and rest 20–30 minutes.
• 7. Skim fat from pan, add remaining broth, and simmer. Whisk flour with a little cool broth, then whisk into pan to make gravy. Season to taste and serve with carved turkey.

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Why You’ll Love This Recipe

• Old-fashioned roast turkey flavor thanks to thyme, onion, celery seed, and a splash of Worcestershire for a savory, nostalgic backbone.
• Simple, pantry-friendly rub that gives you deeply seasoned meat and beautifully browned, crackling skin.
• One roasting pan does double duty: the vegetables and drippings become the base for rich, comforting pan gravy.
• Clear, step-by-step instructions that make roasting a whole turkey feel totally manageable, even for first-timers.

Grocery List

• Produce: 1 large onion, 2 celery stalks, 1 large carrot, 1 lemon (optional), 1 head garlic (optional), fresh thyme or parsley for garnish (optional)
• Dairy: Unsalted butter (at least 1 stick / 8 tbsp)
• Pantry: Whole turkey (12–14 lb), kosher salt, black pepper, dried thyme, onion powder, celery seed, garlic powder, paprika, Worcestershire sauce, low-sodium chicken or turkey broth, all-purpose flour, olive oil (optional)

Full Ingredients

Turkey and Savory Thyme Rub

• 1 whole turkey, 12–14 lb, thawed if frozen (giblets and neck removed, but saved if you like for stock)
• 3 tbsp kosher salt (use 2 tbsp if using fine table salt)
• 2 tsp freshly ground black pepper
• 2 tsp dried thyme
• 2 tsp onion powder
• 1 tsp celery seed, lightly crushed between your fingers or with a spoon
• 1 tsp garlic powder
• 1 tsp paprika (optional, for deeper color)
• 6 tbsp unsalted butter, very soft (or 6 tbsp olive oil)
• 1 1/2 tbsp Worcestershire sauce

Aromatics and Roasting Pan

• 1 large yellow or white onion, peeled and quartered
• 2 celery stalks, cut into 2-inch pieces
• 1 large carrot, cut into 2-inch pieces
• 1 small lemon, halved (optional, for a gentle brightness)
• 1 small head garlic, halved crosswise (optional)
• 2–3 cups low-sodium chicken or turkey broth, divided

Old-Fashioned Pan Gravy (Optional but Recommended)

• 3 tbsp fat skimmed from turkey drippings (or unsalted butter)
• 3 tbsp all-purpose flour
• 2–3 cups combined pan juices and additional broth (as needed)
• Salt and pepper to taste
• Few dashes Worcestershire sauce to finish (optional, but lovely)

Step-by-Step Instructions

Step 1: Prepare the turkey and bring it to room temperature

Remove the turkey from the refrigerator 45–60 minutes before roasting so it can take the chill off; this helps it cook more evenly. Check both the main cavity and the neck cavity for the giblet packet and neck and remove them (reserve if you want to make stock or add to gravy). Pat the turkey very dry, inside and out, with plenty of paper towels. Dry skin is the key to crisp, golden roasting. Place the turkey on a rack set inside a large roasting pan, breast side up. If you do not have a rack, you can improvise by crumpling a few rings of foil or using thick slices of onion and carrot as a bed under the turkey.

Step 2: Mix the savory thyme-onion rub and Worcestershire butter

In a small bowl, combine the kosher salt, black pepper, dried thyme, onion powder, celery seed, garlic powder, and paprika (if using). Stir well so the seasoning is evenly blended. In a separate bowl, mash the softened butter together with the Worcestershire sauce until it forms a smooth, spreadable paste. The butter carries the Worcestershire’s deep, old-fashioned roast flavor and helps brown the turkey beautifully. If using olive oil instead of butter, simply whisk the oil and Worcestershire together until emulsified.

Step 3: Season under and over the turkey skin

Gently loosen the skin over the turkey breasts and thighs by sliding your fingers between the skin and the meat, being careful not to tear the skin. Spread about half of the Worcestershire butter under the skin, focusing on the breast and the top of the thighs. This keeps the meat moist and deeply flavored. Rub the remaining butter all over the outside of the turkey, including legs and wings. Next, sprinkle the dry spice mixture inside the cavity and all over the outer surface, using your hands to pat and press it so it adheres. This combination of Worcestershire-enriched butter and thyme-onion-celery seasoning builds a classic, savory roast flavor from the inside out.

Step 4: Add aromatics and set up the roasting pan

Stuff the main cavity loosely with a few pieces of onion and celery, plus the lemon halves and garlic halves if using. Do not pack it tightly; air should still circulate. Scatter the remaining onion, celery, and carrot in the bottom of the roasting pan. These vegetables will flavor the drippings and help create a rich base for your gravy. Pour 2 cups of broth into the pan around the vegetables, taking care not to wash off the seasoning on the turkey. Tuck the wing tips under the body to prevent burning, and tie the legs loosely with kitchen twine if desired for a tidy shape. Adjust the turkey so it sits centered and stable on the rack.

Step 5: Roast the turkey low and steady

Preheat your oven to 325°F (165°C). Once hot, place the turkey on the middle rack. Roast for about 13–15 minutes per pound, or roughly 3 to 3 1/2 hours for a 12–14 lb bird, basting with the pan juices every 45 minutes after the first hour. If the pan starts to dry out, add more broth in 1/2–1 cup increments. Keep an eye on the skin: if the breast or tips are getting dark before the turkey is done, tent loosely with foil to prevent over-browning. Use an instant-read thermometer to check for doneness: the thickest part of the thigh (without touching bone) should register 165°F (74°C), and the thickest part of the breast should be around 160°F (71°C); it will rise a bit more as it rests.

Step 6: Rest the turkey for juicy slices

When the turkey reaches temperature, carefully transfer it to a large cutting board or serving platter, using sturdy forks or poultry lifters. Tent it loosely with foil and let it rest for 20–30 minutes. This rest is crucial: it allows the juices, flavored with thyme, onion, celery seed, and Worcestershire, to redistribute through the meat instead of running out onto the cutting board. While the turkey rests, tilt the roasting pan to collect the drippings and vegetables. Pour everything through a strainer into a large heatproof cup or bowl, pressing on the vegetables to extract as much liquid as possible. Let the fat rise to the top, then skim off and reserve about 3 tablespoons for your gravy.

Step 7: Make the old-fashioned pan gravy

Place the roasting pan or a medium saucepan over medium heat. Add the reserved 3 tablespoons of skimmed fat (or butter) and sprinkle in the flour. Cook, whisking constantly, for 2–3 minutes until the roux smells toasty and turns a light golden color. Slowly whisk in 2 cups of the reserved pan juices and/or additional broth, stirring to dissolve any browned bits from the pan. Bring to a gentle simmer and cook 5–10 minutes, stirring often, until the gravy thickens to your liking. If it is too thick, add more broth a little at a time. Taste and season with salt, pepper, and a few extra dashes of Worcestershire if you would like that deeper, nostalgic roast flavor. Strain again for extra-smooth gravy if desired. Carve the turkey and serve with plenty of hot gravy.

Pro Tips

• Dry the turkey thoroughly: Moisture is the enemy of crisp skin. Take time to really pat the turkey dry before adding butter and seasoning.
• Lightly crush the celery seed: Crushing it releases its aroma and gives you that classic “old-school roast poultry” flavor without overwhelming the turkey.
• Butter under the skin is key: Sliding the Worcestershire butter under the skin directly flavors the meat and helps keep the breast juicy.
• Use a thermometer, not just time: Oven temperatures and turkey sizes vary. An instant-read thermometer is the most reliable way to avoid dry meat.
• Let it rest: A full 20–30 minute rest makes carving easier and gives you slices that are moist instead of stringy.

Variations

• Herb butter upgrade: Stir 1–2 tablespoons of finely chopped fresh thyme, parsley, or sage into the Worcestershire butter for a brighter herbal note alongside the dried thyme in the rub.
• Garlic-forward version: Increase garlic powder to 2 teaspoons and add 4–6 smashed garlic cloves to the roasting pan for a more pronounced roasted garlic flavor in the drippings.
• Smoky twist: Swap half the paprika for smoked paprika and add a teaspoon of brown sugar to the rub for a subtle, smoky, caramelized edge while keeping the same old-fashioned base flavors.

Storage & Make-Ahead

Leftover turkey should be cooled, then stored in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze carved turkey in freezer-safe bags with as much air pressed out as possible for up to 3 months. Reheat gently in a covered dish with a splash of broth to keep it moist. The gravy will keep in the refrigerator for 3–4 days or can be frozen up to 3 months; reheat over low heat, whisking in a bit of broth or water if it thickens too much. To make ahead, you can season the turkey with the Worcestershire butter and dry rub up to 24 hours in advance. Leave it uncovered or loosely covered in the refrigerator to help dry out the skin for extra-crisp roasting; just let it sit at room temperature for about 45 minutes before going into the oven.

Nutrition (per serving)

Approximate values per serving (based on 12 servings from a 12–14 lb turkey, including some skin and a few tablespoons of gravy): about 430 calories; 24 g fat; 9 g saturated fat; 0 g trans fat; 155 mg cholesterol; 480 mg sodium (will vary with salt use); 4 g carbohydrates; 0 g fiber; 1 g sugar; 47 g protein. These numbers are estimates and will vary based on the exact turkey size, how much skin you eat, and how much gravy you pour on top.