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Classic Roast Turkey


Roast Turkey

Roast Turkey

Roast Turkey Image © Diana Rattray
Fresh sage leaves make this roasted turkey extra-special. This is a great turkey to serve for Thanksgiving or Christmas dinner.

Yield: Serves 8


  • 1 turkey, about 14 to 16 pounds
  • 3 tablespoons softened butter
  • salt and pepper
  • fresh basil leaves
  • dried rubbed sage, optional
  • dried leaf thyme, optional
  • chicken broth or water


Heat oven to 425°.

Rinse turkey with cold water and pat dry. Place on a rack in a roasting pan, and rub all over with butter. Put several basil leaves under the skin. Sprinkle all over and in the cavity with salt and pepper. Sprinkle all over with a little dried sage and thyme, if desired. With twine, secure the wings close to the body and secure the legs together. Pour about 1 cup of chicken broth into the bottom of the roasting pan.

Roast for 15 minutes, then reduce the oven temperature to 325°.

Cover the turkey with foil and roast for about 3 1/2 to 4 1/2 hours longer, until a meat thermometer or oven probe registers 175° to 180° in the inner part of a thigh (not touching bone) or about 165° in the thickest part of the breast. If stuffed, the turkey stuffing must reach at least 165° in the center of the stuffing. Remove the foil about 30 minutes before the turkey is done.

More Roast Turkey Recipes

Brined Turkey Breast
Herb Roasted Turkey
Orange Glazed Turkey Breast
Turkey Recipes - Delicious Leftovers
Make-ahead Thanksgiving

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