Creamy Ranch Roasted Turkey With Garlic and Onion

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 1 cup (2 sticks) unsalted butter, softened
• 1 packet (1 oz / 28 g) dry onion-garlic ranch seasoning mix
• 2 tsp garlic powder + 2 tsp onion powder
• 1 tsp paprika + 1 tsp black pepper
• 3 Tbsp fresh parsley and/or chives, minced
• 1 lemon (juice for butter; halves for cavity)
• 1 large onion, 1 head garlic, 2 ribs celery, 1 large carrot
• 4–6 fresh thyme or rosemary sprigs
• 2–3 cups low-sodium chicken or turkey broth
• 3 Tbsp flour (for optional ranch pan gravy)

Do This

• 1) Pat turkey dry, remove giblets, and lightly salt the cavity. Let sit at room temperature 30 minutes. Preheat oven to 325°F (165°C).
• 2) Mix softened butter with ranch powder, garlic and onion powder, paprika, pepper, herbs, and lemon juice.
• 3) Loosen breast skin and rub about half the ranch butter under the skin; spread remaining butter all over the outside.
• 4) Place onion, garlic, lemon, and herbs in the cavity. Set turkey on a rack over chopped carrot and celery in a roasting pan; pour 2 cups broth into the pan.
• 5) Roast at 325°F for 2 hours, basting occasionally with pan juices. If skin browns too fast, tent loosely with foil.
• 6) Continue roasting 45–75 minutes more, until the thickest part of the thigh reaches 165°F (74°C). Rest turkey, loosely tented with foil, for 30 minutes.
• 7) For gravy, skim 3 Tbsp fat from drippings, whisk with 3 Tbsp flour, then whisk in 2 cups drippings/broth and a pinch of ranch powder; simmer until thick. Carve turkey and serve with gravy.

---

Why You’ll Love This Recipe

• Classic roast turkey meets the cozy, creamy flavor of onion-garlic ranch for serious comfort food nostalgia.
• Ranch-seasoned butter under and over the skin keeps the meat moist and the skin deeply golden and flavorful.
• Simple, straightforward steps that work in a basic roasting pan—no fancy tools needed.
• Includes an easy ranch pan gravy so every slice of turkey is drenched in rich, savory goodness.

Grocery List

• Produce: 1 whole garlic head, 1 large yellow onion, 1 large carrot, 2 ribs celery, 1–2 lemons, fresh parsley, fresh chives (or green onions), fresh thyme, fresh rosemary
• Dairy: Unsalted butter (at least 1 cup plus 2 Tbsp extra if desired)
• Pantry: 1 whole turkey (12–14 lb), dry onion-garlic ranch seasoning packet, garlic powder, onion powder, paprika, black pepper, kosher salt, olive oil, low-sodium chicken or turkey broth, all-purpose flour

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), fully thawed if previously frozen
• 2–3 tsp kosher salt (for lightly seasoning the cavity and skin, see notes)
• 1 large yellow onion, peeled and quartered
• 1 head garlic, halved crosswise
• 1 lemon, halved (plus extra for garnish if desired)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 ribs celery, cut into 2-inch pieces
• 1 large carrot, cut into 2-inch chunks
• 2 Tbsp olive oil (for tossing the vegetables)
• 2–3 cups low-sodium chicken or turkey broth (2 cups for the pan, up to 1 cup extra for basting and gravy)

Onion-Garlic Ranch Butter Rub

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
• 1 packet (1 oz / 28 g) dry onion-garlic ranch seasoning mix
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp freshly ground black pepper
• 2 Tbsp fresh parsley, finely minced
• 1 Tbsp fresh chives or green onion tops, finely minced
• 1 Tbsp fresh lemon juice

For Basting (Optional but Delicious)

• 2 Tbsp unsalted butter, melted
• 2 Tbsp low-sodium chicken or turkey broth

Optional Creamy Ranch Pan Gravy

• 3 Tbsp fat skimmed from pan drippings (or unsalted butter)
• 3 Tbsp all-purpose flour
• 2–2½ cups defatted pan drippings plus additional low-sodium broth as needed
• 1–2 tsp dry onion-garlic ranch seasoning mix, to taste
• Freshly ground black pepper, to taste
• Salt, only if needed (ranch and drippings may already be salty)

Step-by-Step Instructions

Step 1: Prep and Dry the Turkey

Make sure your turkey is fully thawed; a 12–14 lb bird usually needs 3–4 days in the refrigerator. Remove the turkey from its packaging, pull out the neck and giblets from the cavity (save them for stock or gravy if you like), and discard any plastic or metal trussing pieces that are not oven-safe.

Pat the turkey very dry inside and out with paper towels; this helps the ranch butter adhere and promotes crisp skin. Lightly sprinkle 1–1½ teaspoons kosher salt inside the cavity and 1–1½ teaspoons over the surface of the turkey. Because ranch seasoning is salty, do not overdo it—err on the lighter side if your ranch mix is very salty. If you have time, place the uncovered turkey on a rimmed baking sheet and refrigerate for 12–24 hours to dry-brine; this deepens flavor and improves texture. If not, you can continue right away.

Step 2: Mix the Onion-Garlic Ranch Butter

In a medium bowl, add the softened unsalted butter, ranch seasoning packet, garlic powder, onion powder, paprika, black pepper, minced parsley, minced chives, and lemon juice. Mash everything together with a fork or spatula until the mixture is completely smooth, evenly speckled with herbs, and very spreadable.

Taste a tiny bit of the butter (do not double-dip) so you can gauge saltiness; it should taste boldly seasoned but not harsh. If it tastes flat, you may add a small pinch of kosher salt, but remember that more flavor will concentrate as it roasts. Set the bowl aside at room temperature so the butter stays soft and easy to work with.

Step 3: Loosen the Skin and Apply the Ranch Butter

Preheat your oven to 325°F (165°C) with a rack in the lower third. Place the turkey breast-side up on a stable work surface or directly on the rack of your roasting pan. Starting at the cavity end, gently slide your fingers under the skin of the breast, gradually working up toward the top. Take care not to tear the skin. Loosen as far as you comfortably can over each breast, and if possible a bit over the tops of the thighs.

Take about half of the ranch butter and use your fingers or a small spatula to push it under the skin, spreading it as evenly as possible over the breast meat on both sides. Rub the remaining butter all over the outside of the turkey, including legs and thighs, and a thin layer over the back if you like. A little clumping is fine; it will melt and self-baste in the oven. Tuck the wing tips under the turkey so they do not burn, and tie the legs together with kitchen twine if needed so the bird cooks evenly.

Step 4: Build the Roasting Pan and Start Roasting

In a large roasting pan, toss the carrot and celery with the olive oil and spread them in an even layer. Add the onion quarters and garlic halves around the edges. Pour 2 cups of low-sodium broth into the pan; it should come up about ½ inch. Set a roasting rack over the vegetables and place the buttered turkey breast-side up on the rack.

Stuff the cavity loosely with the onion pieces (if some remain), halved lemon, and the thyme and rosemary sprigs. Do not pack it tightly; air needs to circulate for even cooking. Transfer the roasting pan to the oven and roast at 325°F (165°C) for about 2 hours, basting once or twice with the pan juices. If at any point the skin is browning more quickly than you like, tent the breast area loosely with a sheet of foil.

Step 5: Baste, Monitor, and Roast Until Juicy and Done

After the first 2 hours, stir together the melted butter and 2 tablespoons broth for basting. Brush or spoon this mixture over the breast and legs, then continue roasting. Begin checking the internal temperature after 2½ hours of total cook time. Insert an instant-read thermometer into the thickest part of the thigh without touching bone; you are aiming for 165°F (74°C).

For a 12–14 lb turkey, the total roasting time is typically 3–3½ hours. As it nears doneness, check every 15–20 minutes. If the breast is done (165°F) but the thighs need longer, you can tent just the breast with foil and continue roasting until the thighs catch up. Add a splash more broth to the pan if it seems dry; you want a good layer of flavorful drippings for gravy.

Step 6: Rest the Turkey and Make Ranch Pan Gravy

When the turkey reaches 165°F in the thickest part of the thigh, carefully transfer it to a cutting board or platter. Tent it loosely with foil and let it rest for at least 30 minutes. This rest is crucial; it allows the juices to redistribute so the meat stays moist when carved.

Meanwhile, pour the pan drippings and vegetables through a fine-mesh strainer into a fat separator or heatproof measuring cup. Let the fat rise to the top. Skim off 3 tablespoons of fat and place it in a medium saucepan (or use 3 tablespoons butter if you prefer). Sprinkle in the flour and cook over medium heat, whisking constantly, for 1–2 minutes until it forms a smooth, bubbling paste.

Slowly whisk in 2–2½ cups of the defatted drippings and/or additional broth, a little at a time, until smooth. Bring to a gentle simmer and cook 3–5 minutes, whisking often, until thickened to a pourable gravy. Whisk in 1–2 teaspoons of ranch seasoning to taste. Add pepper and only a pinch of salt if needed; the ranch and drippings may already be quite seasoned. Keep warm over very low heat.

Step 7: Carve and Serve

When the turkey has rested, remove the foil. Transfer it to a carving board if it is not already on one. Use a sharp carving knife to remove the legs and thighs, then the wings, and finally slice the breast meat across the grain into generous slices. Arrange the turkey pieces on a warm platter, making sure some of the golden, ranch-speckled skin is visible on top for presentation.

Give the gravy a final stir and taste; adjust seasoning if necessary. Serve the turkey with the warm onion-garlic ranch pan gravy on the side, along with your favorite comfort-food sides like mashed potatoes, stuffing, and roasted vegetables. The rich ranch butter gives every bite that creamy, nostalgic flavor, so do not be shy about spooning a little extra gravy over each serving.

Pro Tips

• Watch the salt: Dry ranch mixes vary in saltiness. Taste your ranch butter before adding extra salt anywhere else, and use low-sodium broth to stay in control.
• Dry overnight if you can: Uncovered time in the fridge dries the skin and helps it crisp beautifully while the ranch butter keeps the meat moist.
• Protect the breast: If the breast browns faster than the legs, tent just the breast area with foil so you get juicy dark meat without burning the skin.
• Use a thermometer, not time alone: Ovens and turkeys vary. Internal temperature is the most reliable way to get a perfectly cooked, not overdone bird.
• Warm the serving platter: A gently warmed platter (low oven for a few minutes) helps keep the carved turkey warm and juicy at the table.

Variations

• Buttermilk ranch brine: Soak the turkey overnight in a mixture of buttermilk, water, salt, and a little ranch powder. Pat very dry, then proceed with the ranch butter rub for extra tangy, tender meat.
• Smoky ranch turkey: Add 1–2 teaspoons smoked paprika and ½ teaspoon cayenne pepper to the ranch butter for a lightly smoky, gently spicy twist.
• Spatchcocked ranch turkey: Have your butcher remove the backbone and flatten the turkey (or do it yourself). Rub with ranch butter and roast on a sheet pan at 400°F (205°C) for faster, more even cooking with lots of crispy skin.

Storage & Make-Ahead

Let leftover turkey cool to room temperature for no more than 1 hour, then transfer to airtight containers. Store in the refrigerator for up to 3–4 days. For longer storage, freeze sliced turkey in freezer-safe bags with as much air pressed out as possible for up to 2–3 months; thaw overnight in the refrigerator before reheating.

Store gravy separately in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat turkey gently in a covered baking dish with a splash of broth at 300°F (150°C) until warmed through, or on the stovetop over low heat. Reheat gravy over low heat, whisking and adding a little extra broth or water if it has thickened too much.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz roasted turkey with skin plus a generous spoonful of ranch gravy): 450 calories; 30 g protein; 32 g fat; 9 g saturated fat; 4 g carbohydrates; 0 g fiber; 1 g sugar; 720 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin and butter you eat, and the specific ranch seasoning and broth used.