Stuffing-Inspired Herb-Rubbed Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings (from a 12–14 lb turkey)
• Prep Time: 25 minutes (plus optional 12–24 hours resting time)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (active) or up to 1 day with optional rest

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 6 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 2 tsp kosher salt (plus more if not brining)
• 2 tsp dried thyme
• 2 tsp dried sage
• 2 tsp celery salt
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper
• 1 onion, 2 celery stalks, 1 carrot, 1 lemon (for cavity and pan)
• 2 cups low-sodium chicken or turkey broth (for roasting and optional gravy)

Do This

• 1. Heat oven to 325°F (165°C). Pat turkey very dry and remove giblets and neck.
• 2. Stir butter, oil, salt, thyme, sage, celery salt, onion powder, garlic powder, and pepper into a paste.
• 3. Loosen breast skin with your fingers and rub some paste under the skin; spread the rest all over the turkey.
• 4. Stuff cavity with onion, lemon, and celery; place turkey on a rack in a roasting pan over chopped carrot, onion, and celery. Pour 2 cups broth into pan.
• 5. Roast 2½–3 hours, basting occasionally, until a thermometer in the thickest thigh reads 165°F (74°C). Tent with foil if browning too fast.
• 6. Rest turkey 30 minutes before carving. Meanwhile, use pan drippings and broth to make a quick gravy if desired.

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Why You’ll Love This Recipe

• All the cozy, nostalgic flavor of classic bread stuffing, baked right into the turkey skin.
• Simple dried herbs and pantry spices create a deeply aromatic, golden-brown bird.
• No complicated brine required, but still juicy, well-seasoned meat and crisp skin.
• Perfect centerpiece for holidays, Sunday dinners, or any special gathering.

Grocery List

• Produce: 2 onions, 3 celery stalks, 1 large carrot, 1 lemon, 4 garlic cloves (optional for pan), fresh parsley (optional for garnish)
• Dairy: Unsalted butter
• Pantry: 1 whole turkey (12–14 lb), olive oil, kosher salt, black pepper, dried thyme, dried sage, celery salt, onion powder, garlic powder, low-sodium chicken or turkey broth, all-purpose flour (for gravy, optional)

Full Ingredients

Turkey and Herb “Stuffing” Rub

• 1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
• 6 tbsp unsalted butter, softened to room temperature
• 2 tbsp olive oil
• 2 tsp kosher salt (use 1 additional tsp if you have not dry-brined)
• 2 tsp dried thyme
• 2 tsp dried sage
• 2 tsp celery salt
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper

Aromatics for the Cavity

• 1 small onion, peeled and quartered
• 1 lemon, halved
• 2 celery stalks, cut into 3–4 pieces
• 2 garlic cloves, lightly smashed (optional)

Roasting Pan Setup

• 1 large carrot, cut into chunks
• 1 onion, peeled and thickly sliced
• 1 celery stalk, cut into chunks
• 2 garlic cloves, smashed (optional)
• 2 cups low-sodium chicken or turkey broth, plus more as needed

Optional Simple Pan Gravy

• 3 tbsp fat from turkey drippings (skimmed from pan)
• 3 tbsp all-purpose flour
• 2–2½ cups combined turkey drippings and broth (add broth as needed)
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Thaw and Prep the Turkey

If your turkey is frozen, thaw it safely in the refrigerator, allowing about 24 hours for every 4–5 pounds (3–4 days for a 12–14 lb bird). When ready to cook, remove the turkey from its packaging in a clean sink. Reach inside both cavities and remove the neck and giblet pouch; reserve for gravy or stock if desired.

Pat the turkey very dry, inside and out, with paper towels. The drier the skin, the better it will crisp and brown in the oven. Place the turkey breast side up on a roasting rack set inside a large roasting pan. Let it sit at room temperature for about 30 minutes while you prepare the rub and aromatics; this helps it cook more evenly.

Step 2: Mix the Stuffing-Inspired Herb Rub

In a medium bowl, combine the softened butter and olive oil with the kosher salt, dried thyme, dried sage, celery salt, onion powder, garlic powder, and black pepper. Use a fork or spatula to mash everything into a smooth, fragrant paste. It should be spreadable but not runny.

Taste a small dab (it will be salty, since it is a rub) to make sure the flavor reminds you of classic bread stuffing: herbal, savory, and oniony. Adjust by adding a pinch more thyme or sage for a stronger herbal flavor, or a little extra onion powder for more of that stuffing aroma.

Step 3: Season Under and Over the Skin

To capture stuffing flavor in every bite, you will apply the herb rub both under and on top of the skin. Starting at the cavity end of the turkey breast, gently slide your fingers between the skin and the meat, carefully loosening the skin over both breasts and as far down the sides as you comfortably can. Take care not to tear the skin.

Scoop about one-third of the herb butter mixture and push it under the loosened skin, using your hands from the outside to spread it evenly over the breast meat. Repeat on the other side. Then rub the remaining mixture all over the outside of the turkey, including legs, thighs, wings, and as much of the back as you can reach. Make sure the skin is generously coated; this is what will brown and crisp beautifully in the oven.

Step 4: Add Aromatics and Set Up the Roasting Pan

Stuff the main cavity loosely with the onion quarters, lemon halves, celery pieces, and smashed garlic cloves (if using). Do not pack them tightly; you want warm air to circulate so the turkey cooks evenly. If the neck cavity is open, you can tuck a few aromatics there as well or fold the skin over to close it.

If you like, tie the legs together with kitchen twine and tuck the wing tips underneath the body to prevent burning. In the bottom of the roasting pan, spread the carrot chunks, onion slices, celery, and garlic. These will flavor the pan juices and help prevent smoking. Pour 2 cups of broth into the pan. Place the turkey breast side up on the rack above the vegetables.

Step 5: Roast the Turkey Until Golden and Juicy

Preheat your oven to 325°F (165°C) if you have not already. Transfer the pan with the turkey to the center rack. Roast for about 13–15 minutes per pound, roughly 2½–3 hours for a 12–14 lb turkey. Rotate the pan halfway through cooking for even browning.

Every 45 minutes or so, baste the turkey by spooning some of the pan juices over the breast and legs. If the bottom of the pan looks dry, add a splash of broth or water. If the turkey skin is browning too quickly, loosely tent the breast with a piece of foil and remove it for the last 20–30 minutes to re-crisp.

Begin checking for doneness after about 2½ hours. Insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. The turkey is done when it registers 165°F (74°C) in the thigh and 160°F (71°C) in the breast; carryover cooking will bring the breast up a few more degrees as it rests.

Step 6: Rest and Carve the Turkey

When the turkey reaches temperature, carefully lift it (a carving fork and sturdy spatulas help) and transfer it to a large cutting board or platter. Tent loosely with foil and let it rest for at least 30 minutes. This rest allows the juices to redistribute, giving you moist slices instead of dry meat.

To carve, remove the legs and thighs first, then wings, then slice the breast meat against the grain into even slices. You should see the herb-flecked, stuffing-scented rub just under the golden skin. Arrange the meat on a warm platter and, if you like, garnish with fresh parsley or additional thyme and sage sprigs.

Step 7: Make a Simple Pan Gravy (Optional)

While the turkey rests, pour the contents of the roasting pan through a fine-mesh strainer into a large heatproof measuring cup or bowl, pressing on the vegetables to extract as much flavor as possible. Let the liquid sit for a few minutes so the fat rises to the top, then skim off 3 tbsp of fat and reserve it. If you need more liquid to reach 2–2½ cups, top up with broth.

Place a medium saucepan over medium heat. Add the reserved 3 tbsp fat, then whisk in the 3 tbsp flour to form a smooth roux. Cook, whisking constantly, for 1–2 minutes until lightly golden and nutty-smelling. Slowly pour in the strained pan juices and broth while whisking to prevent lumps. Bring to a gentle simmer and cook 5–7 minutes, stirring frequently, until thickened to your liking. Season with salt and pepper to taste, keeping in mind the celery salt and drippings already bring savory flavor. Serve hot alongside your carved turkey.

Pro Tips

• For maximum flavor, you can dry-brine the turkey: the night before, season it lightly with salt and leave it uncovered in the fridge. Add slightly less salt to the herb rub the next day.
• Make sure the butter is very soft so it spreads easily under the skin without tearing it.
• Let the turkey rest at least 30 minutes after roasting; rushing this step is a common cause of dry meat.
• A good instant-read thermometer is the most reliable way to avoid undercooked or overcooked turkey.
• If your oven runs hot, start checking for doneness 20–30 minutes earlier than the estimated time.

Variations

• Fresh Herb Version: Replace the dried thyme and sage with 2 tbsp finely chopped fresh thyme and 2 tbsp finely chopped fresh sage. Add them at the last minute so the butter mixture stays bright and fragrant.
• Garlic-Lovers Turkey: Add 2–3 extra cloves of minced garlic directly into the herb butter and rub, and tuck additional smashed cloves around the pan vegetables.
• Citrus-Herb Twist: Add 1 tbsp finely grated lemon zest to the herb rub and use orange halves in the cavity for a brighter, slightly sweeter aroma.

Storage & Make-Ahead

Leftover turkey keeps well and stays flavorful thanks to the herb rub. Cool any leftovers to room temperature (no more than 2 hours), then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze sliced meat in freezer bags or containers with some broth or gravy to prevent drying; use within 2–3 months.

To reheat, place turkey slices in a baking dish with a splash of broth or gravy, cover tightly with foil, and warm in a 300°F (150°C) oven until just heated through. Avoid microwaving on high, which can make the meat tough. You can also mix chopped leftover turkey with a bit of gravy for stuffing-style sandwiches or casseroles.

Nutrition (per serving)

Approximate values per serving (about 6 oz cooked turkey with skin and a small amount of gravy): 350 calories; 22 g fat; 7 g saturated fat; 2 g carbohydrates; 0 g fiber; 33 g protein; 750–900 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin is eaten, and how much gravy and salt you use.