Roasted Turkey With Classic Stuffing-Style Herb Rub

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb / 5.5–6.5 kg turkey)
• Prep Time: 30 minutes (plus optional overnight chill)
• Cook Time: 3 hours 15 minutes
• Total Time: 4 hours (active + roasting + resting)

Quick Ingredients

• 1 whole turkey, 12–14 lb, thawed, giblets removed
• 8 Tbsp (1 stick) unsalted butter, very soft
• 4 tsp kosher salt (or 2 1/2 tsp table salt), plus more for cavity
• 2 tsp black pepper
• 2 1/2 tsp celery seed, lightly crushed
• 1 Tbsp onion powder
• 1 Tbsp rubbed sage
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp garlic powder
• 1 tsp sweet paprika (optional, for color)
• 1 large onion, 3 ribs celery, 2 carrots, 4 garlic cloves
• 4 fresh sage sprigs, 4 thyme sprigs (optional but great)
• 2 Tbsp neutral oil
• 2–3 cups low-sodium chicken or turkey broth

Do This

• 1. Preheat oven to 325°F (165°C). Pat turkey very dry inside and out; tuck wing tips under.
• 2. Mix butter, salt, pepper, celery seed, onion powder, sage, thyme, rosemary, garlic powder, and paprika to form a paste.
• 3. Gently loosen skin over breast and thighs. Rub most of the seasoning butter under the skin, then the rest over the outside and in the cavity.
• 4. Toss onion, celery, carrots, and garlic with oil; place in roasting pan with 2 cups broth. Stuff a few aromatics and herb sprigs inside the turkey.
• 5. Set turkey breast-side up on a rack over the vegetables. Roast 3–3 1/2 hours, basting with pan juices every 45 minutes, until breast reaches 160–165°F (71–74°C) and thigh 175–180°F (79–82°C).
• 6. Transfer turkey to a board, tent loosely with foil, and rest 30–45 minutes.
• 7. Meanwhile, make a simple gravy from pan drippings if desired. Carve and serve, making sure everyone gets some of that stuffing-flavored skin.

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Why You’ll Love This Recipe

• All the cozy flavor of classic homemade stuffing baked right onto the turkey skin with celery seed, onion powder, and sage.
• Juicy meat with shatteringly crisp, deeply seasoned skin thanks to a buttery herb rub under and over the skin.
• Hands-off roasting: simple steps and straightforward timing, perfect for holidays or any special dinner.
• Built-in pan drippings and aromatics that make an easy, flavorful gravy without extra fuss.

Grocery List

• Produce: 1 large yellow onion, 3 ribs celery, 2 medium carrots, 4 garlic cloves, fresh sage and thyme (optional but recommended).
• Dairy: Unsalted butter (at least 1 stick / 8 Tbsp).
• Pantry: Whole turkey (12–14 lb), kosher or table salt, black pepper, celery seed, onion powder, rubbed sage, dried thyme, dried rosemary, garlic powder, sweet paprika, neutral oil (canola, vegetable, or grapeseed), low-sodium chicken or turkey broth, all-purpose flour (for gravy, optional).

Full Ingredients

Turkey

• 1 whole turkey, 12–14 lb (5.5–6.5 kg), thawed if previously frozen, neck and giblets removed
• 1 tsp kosher salt (for seasoning the cavity)
• 2 Tbsp neutral oil (for coating vegetables and pan)
• 2 cups low-sodium chicken or turkey broth (plus up to 1 more cup as needed for basting or gravy)

Stuffing-Style Seasoning Rub (for the skin and meat)

• 8 Tbsp (1 stick / 113 g) unsalted butter, very soft
• 4 tsp kosher salt (or 2 1/2 tsp table salt)
• 2 tsp freshly ground black pepper
• 2 1/2 tsp celery seed, lightly crushed between your fingers
• 1 Tbsp onion powder
• 1 Tbsp rubbed sage (dried, crumbled)
• 1 1/2 tsp dried thyme
• 1 tsp dried rosemary, lightly crushed
• 1 tsp garlic powder
• 1 tsp sweet paprika (optional, for a warm golden color)

Aromatics for Cavity and Roasting Pan

• 1 large yellow onion, peeled and quartered
• 3 ribs celery, cut into 2-inch (5 cm) pieces
• 2 medium carrots, cut into 2-inch (5 cm) pieces
• 4 garlic cloves, lightly smashed
• 4 fresh sage sprigs (optional, but adds great stuffing-like aroma)
• 4 fresh thyme sprigs (optional)

Simple Pan Gravy (Optional but Recommended)

• 3 Tbsp fat from the pan drippings (or unsalted butter)
• 3 Tbsp all-purpose flour
• 2–3 cups total liquid: defatted pan drippings plus extra low-sodium broth as needed
• Salt and freshly ground black pepper, to taste
• Pinch of onion powder and rubbed sage (optional, to echo the stuffing flavor)

Step-by-Step Instructions

Step 1: Thaw and prep the turkey

If your turkey is frozen, thaw it safely in the refrigerator (about 24 hours for every 4–5 lb / 1.8–2.3 kg). When fully thawed, remove the turkey from its packaging in a clean sink. Remove the neck and giblet packet from the cavity (check both the main cavity and neck area). Pat the turkey completely dry with paper towels, inside and out; dry skin is key for crispiness.

Place the turkey breast-side up on a wire rack set inside a roasting pan or on a sturdy rimmed baking sheet. Tuck the wing tips under the body to prevent burning. If you have time, you can refrigerate the uncovered turkey for 2–12 hours to help the skin dry out even more, which leads to better browning. Bring the turkey back toward room temperature for about 30–45 minutes before roasting so it cooks more evenly.

Step 2: Make the stuffing-style seasoning butter

In a medium bowl, combine the softened butter, kosher salt, black pepper, celery seed, onion powder, rubbed sage, dried thyme, dried rosemary, garlic powder, and paprika (if using). Stir with a spatula or fork until everything is thoroughly mixed into a fragrant, spreadable paste.

The mixture should smell just like classic homemade stuffing: strong notes of sage and onion with that distinctive celery seed backbone. If your butter is too firm to spread, microwave it on very low power for a few seconds at a time until it is just soft, not melted.

Step 3: Loosen the skin and apply the seasoning

Preheat your oven to 325°F (165°C) with the rack in the lower-middle position.

Starting at the cavity end, gently slide your fingers under the skin of the breast, slowly working your way up toward the top of the breast and out toward the thighs. Be patient and careful so you do not tear the skin. Your goal is to create a pocket between the skin and the meat.

Take a generous handful of the seasoning butter and spread it directly on the meat under the skin, over both breasts and as much of the thighs as you can reach. Use about two-thirds of the mixture under the skin, massaging from the outside to distribute it evenly. Then spread the remaining third of the seasoning butter over the outside of the turkey: breasts, legs, thighs, and as much of the back as you can reach. Finally, rub a small amount inside the cavity along with the 1 tsp of kosher salt for extra flavor.

Step 4: Add aromatics and set up the roasting pan

In a bowl, toss the onion quarters, celery pieces, carrots, and smashed garlic with the neutral oil and a pinch of salt. Scatter most of these vegetables in the bottom of your roasting pan, creating a bed for drippings and flavor. Pour 2 cups of broth into the pan around the vegetables.

Stuff the remaining onion, celery, carrot pieces, a few garlic cloves, and the fresh sage and thyme sprigs (if using) into the turkey cavity. Do not pack them tightly; you just want to lightly fill the space to perfume the meat as it cooks. If you like, tie the legs loosely together with kitchen twine to help the turkey hold its shape, but it is not mandatory.

Set the turkey breast-side up on the rack over the vegetables in the roasting pan. This allows hot air to circulate and the seasoned skin to get beautifully crisp instead of steaming.

Step 5: Roast the turkey low and steady

Place the roasting pan into the preheated 325°F (165°C) oven. Roast the turkey without opening the door for the first 45 minutes so the skin has time to start setting and browning.

After 45 minutes, open the oven and baste the turkey with the pan juices using a spoon or baster, focusing on the breasts and legs. If the pan looks dry at any point, add 1/2–1 cup additional broth or water. Continue roasting, basting every 45 minutes or so. Rotate the pan front to back halfway through the cooking time to encourage even browning.

As a rough guideline, an unstuffed 12–14 lb (5.5–6.5 kg) turkey at 325°F (165°C) will take about 3–3 1/2 hours, or roughly 13–15 minutes per pound. Start checking temperatures with an instant-read thermometer around the 2 1/2 hour mark. Insert the probe into the thickest part of the breast (without touching bone) and the deepest part of the thigh.

Step 6: Check for doneness and rest the turkey

The turkey is done when the breast meat reaches 160–165°F (71–74°C) and the thigh meat reaches 175–180°F (79–82°C). The juices should run mostly clear, not deep pink. If some parts of the turkey are browning too quickly before it is fully cooked, tent those areas loosely with aluminum foil to prevent burning while the interior finishes cooking.

Once done, carefully lift the turkey onto a large cutting board or serving platter. Tilt the bird slightly over the pan first so excess juices run back into the pan (for the gravy). Tent the turkey loosely with foil and let it rest for at least 30 minutes, and up to 45 minutes. Resting allows the juices to redistribute, so the meat stays moist when sliced, and it gives you time to make gravy and finish side dishes.

Step 7: Make the stuffing-scented gravy and carve

While the turkey rests, pour the contents of the roasting pan through a strainer into a heatproof bowl or fat separator, pressing on the vegetables to extract flavor. Let the liquid sit so the fat rises to the top. Skim off 3 Tbsp of fat and reserve it for the gravy. Measure the remaining drippings and add extra broth to reach 2–3 cups total liquid.

In a medium saucepan over medium heat, add the 3 Tbsp reserved fat (or butter). Whisk in the 3 Tbsp flour and cook, whisking constantly, for 2–3 minutes until the roux is lightly golden and smells nutty. Slowly whisk in the drippings/broth mixture, a little at a time, to avoid lumps. Bring to a gentle simmer and cook 5–10 minutes, stirring, until thickened to your liking. Season with salt, pepper, and a pinch of onion powder and rubbed sage if you want even more stuffing character in the gravy.

To carve, remove the legs and thighs first, then the wings, then slice the breast meat off each side of the breastbone and cut into thick slices. Arrange the meat on a platter, making sure some of the beautifully browned, stuffing-seasoned skin is visible on top. Serve with the warm gravy and your favorite sides.

Pro Tips

• Dry the skin well: Moisture is the enemy of crisp skin. Take your time patting the turkey dry, and if you can, let it air-dry in the fridge for a few hours or overnight.
• Get under the skin: Rubbing most of the butter mixture directly on the meat beneath the skin gives you maximum stuffing-like flavor in every bite, not just on the surface.
• Crush the celery seed: Lightly crushing the celery seed between your fingers before adding it to the butter helps release more of that classic stuffing aroma.
• Use a thermometer, not just time: Oven temperatures and turkey sizes vary. An instant-read thermometer is the easiest way to guarantee juicy meat without guessing.
• Tent, don’t wrap: When resting, loosely tent the turkey with foil. This keeps it warm but prevents the skin from steaming and losing its crispness.

Variations

• Butter and olive oil combo: Replace half the butter with extra-virgin olive oil for a slightly lighter rub with a subtle, savory edge while keeping that stuffing flavor profile.
• Lemon-herb twist: Add the finely grated zest of 1 lemon to the seasoning butter and tuck a halved lemon into the cavity for a brighter, more aromatic stuffing-style turkey.
• Smoky version: Add 1/2–1 tsp smoked paprika to the rub and roast the turkey in a roasting pan on the grill (indirect medium heat) to layer in gentle smokiness along with the stuffing spices.

Storage & Make-Ahead

Refrigerate leftover turkey within 2 hours of cooking. Store sliced meat in airtight containers, ideally moistened with a few spoonfuls of broth or gravy to keep it from drying out. It will keep in the refrigerator for up to 4 days, or you can freeze portions for up to 3 months.

You can make the seasoning butter up to 3 days ahead. Store it covered in the refrigerator, then bring it back to room temperature before spreading under and over the turkey skin. You can also prep the aromatics (chopped onion, celery, carrots, and garlic) a day ahead and keep them in a sealed container in the fridge. Reheat leftover turkey gently, covered, in a 300°F (150°C) oven or in a covered skillet with a splash of broth until just warmed through to keep it juicy.

Nutrition (per serving)

Approximate values for 1 serving (about 6 oz / 170 g roasted turkey with some skin and a small amount of gravy): about 350 calories; 52 g protein; 3 g carbohydrates; 14 g fat; 7 g saturated fat; 160 mg cholesterol; 680 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin is eaten, and how much gravy is used.