This Oven-Roasted Turkey is a foolproof way to cook a whole turkey with crispy brown skin and tender, juicy meat. A 10-12-pound bird cooks to perfection in the oven, while a simple coating of butter or olive oil helps the skin turn beautifully crisp and golden. It makes a holiday meal feel extra special without making the cooking complicated.
Oven-Roasted Turkey at a Glance
- 🧄 Flavor & Texture: Savory, buttery, and perfectly seasoned with tender, juicy turkey and rich gravy.
- 🛒 Main Ingredients: Whole 8-10 pound turkey, onion, celery, butter, seasonings, ranch mix, and gravy.
- ⏱️ Total Time: 10 minutes of prep + 20-30 minutes to rest + 2 - 2.5 hours to cook = about 2.5- 3 hours total
- 🍴 Servings: about 8 -10
- 🥗 Dietary Info: High-protein main dish that contains dairy and gluten.
- 🍚 Best Served With: Homemade gravy, mashed potatoes, stuffing, and your favorite holiday sides.
- 🧊 Make Ahead?: Prep the ingredients ahead for easy slow cooking when you're ready.
- ❤️ Why You Will Love It: It's an easy, hands-off way to make flavorful, juicy turkey with delicious homemade gravy.
Summarize and Save This Content On
I've made this turkey enough times to know that getting truly crispy skin takes a little trial and error. I roast it unstuffed, which helps the turkey cook evenly and gives the skin plenty of room to brown, and I've worked out the method that gives me that golden, crispy finish without sacrificing juicy meat.
I make this more often than just for the holidays, too, because having plenty of leftovers makes busy days so much easier, especially during the holiday season.
If you love turkey, you need to try my air fryer turkey legs and slow cooker turkey wings too.
Why You'll Love This Recipe
- Customizable herbs and spices: Season the turkey with your favorite herbs and spices to create a flavor that suits your preferences or the rest of your meal.
- Turkey and gravy in one recipe: The flavorful pan drippings can be used to make homemade gravy, so you get both the turkey and gravy from one recipe.
- Serves a crowd: A whole turkey serves 8-10 people, making it a practical choice for Thanksgiving, holidays, or family gatherings.
- Use butter or olive oil on the skin: Choose butter for rich flavor and golden, crisp skin, or use olive oil for a dairy-free option with beautifully browned skin.
Jump to:
- Oven-Roasted Turkey at a Glance
- Why You'll Love This Recipe
- Ingredients
- Should You Use Butter or Olive Oil on the Turkey?
- Variations
- Turkey Timeline
- How to Make Oven Roasted Turkey
- How Long to Cook a Turkey in the Oven
- Expert Tips
- Serving Suggestions
- Oven-Roasted Turkey Recipe FAQs
- More Delicious Holiday Recipes
- Easy Oven-Roasted Turkey
Ingredients
If you're wondering which ingredients are crucial to this recipe's success, they're listed below. They help the turkey cook to flavorful perfection and help you make the best homemade gravy to serve with it.
- Turkey: Check the label for a pre-brined or enhanced bird, and skip additional salt if it's already seasoned. Remove the giblets and pat the turkey dry with paper towels before seasoning. There's no need to rinse or wash the turkey, which can spread harmful bacteria around your kitchen. Use the turkey neck to make a batch of turkey neck gravy to serve with your bird.
- Butter OR olive oil: Butter adds rich flavor and helps the skin brown, while olive oil is dairy-free and can give the skin extra crispness because it doesn't contain water. I also coat my boneless turkey breast in butter to crisp the skin and keep the turkey moist.
- Herbs: Dried herbs make it easy to season the turkey with plenty of flavor. If you prefer to use fresh herbs instead, use 1 tablespoon of fresh herbs for every 1 teaspoon of dried.
- Flour: Flour helps thicken the pan drippings into a flavorful homemade gravy. For a gluten-free option, substitute cornstarch using your favorite gravy thickening method.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Should You Use Butter or Olive Oil on the Turkey?
Both butter and olive oil work well for baked turkey. The better choice depends on the flavor, browning, and crispness you're looking for.
| Feature | Butter | Olive Oil |
| Flavor | Rich, buttery flavor | Light flavor that lets the seasonings shine |
| Browning | Helps create a deep, golden-brown color on the skin | Helps the skin brown evenly but lighter than butter |
| Skin crispness | Crisp and flavorful | Extra crispy skin because it contains no water |
| Dairy-free | No | Yes |
| How to apply | Rub all over the skin or work under the skin | Brush or rub all over the skin |
Variations
- Use lemons: Add 1-2 lemons, cut into wedges, to the turkey cavity along with the herbs for a bright, citrusy flavor.
- Dry or wet brine: For a dry brine, rub the turkey with 1 tablespoon of kosher salt per 5 pounds of turkey 1-2 days ahead and refrigerate it uncovered. For a wet brine, use your favorite turkey brine and follow the recommended soaking time. Skip brining if the turkey is labeled pre-brined or enhanced.
- Butter under the skin: For extra flavor, gently loosen the skin over the breast and spread 4 tablespoons softened butter underneath before roasting.
Turkey Timeline
Planning makes cooking a whole turkey much less stressful. For this 10-12-pound turkey, use this timeline to make sure it is fully thawed, prepped, and ready for the oven.
- 2-3 days before cooking: Move a frozen 10-12-pound turkey from the freezer to the refrigerator to thaw. Allow about 24 hours for every 4-5 pounds of turkey. Keep the turkey refrigerated until it is completely thawed.
- If you need to thaw it faster: Place the turkey in its original packaging in cold water, changing the water every 30 minutes. Allow about 30 minutes per pound, and cook the turkey immediately after it has thawed.
- The day before: Once the turkey is thawed, remove the giblets and pat the turkey dry with paper towels. Season or dry brine according to the recipe, then refrigerate the turkey uncovered if using a dry brine.
- 1 hour before roasting: Remove the turkey from the refrigerator and let it sit at room temperature. This gives the bird time to lose some of its chill before going into the oven and can help it cook more evenly. Do not leave the turkey out longer than 2 hours.
- About 3 hours before dinner: Preheat the oven to 350°F and begin preparing the turkey for roasting.
- About 2½-3 hours before dinner: Roast the 10-12-pound turkey at 350°F. Cooking time is approximately 15 minutes per pound, but use the turkey's internal temperature rather than the clock to determine when it is done.
- Before serving: Let the turkey rest for 20-30 minutes before carving. This gives the juices time to redistribute while you finish the gravy and other sides.
Save your leftovers for later! Use them to make these cranberry turkey sliders to serve up to guests staying over during the weekend.
How to Make Oven Roasted Turkey
Make sure that you preheat your oven to 350°F and get your turkey ready by patting it dry and removing the giblets before you get started.
Step 1: Make the herb butter. Combine the softened butter with the garlic and rosemary and mix well.
Step 2: Prepare the turkey. Place your turkey into the roasting pan and fill the cavity with the veggies. Then, generously coat the skin with the herb butter, then sprinkle with salt and pepper.
Step 3: Roast and rest it. Cook your turkey for roughly 15 minutes per pound (mine was ready in 2 hours). Remove it from the oven once the thickest parts reach 160°F, and then let it rest. As it cooks, baste the turkey every 45 minutes or so to make the skin even crispier!
Step 4: Reserve the drippings. Transfer your turkey to a serving platter or cutting board to rest. Pour off the drippings into a bowl or measuring cup. Let it rest for 10 minutes, so the fat rises to the top, making it easier to remove.
Step 5: Make a roux. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about a minute or until lightly browned.
Step 6: Finish the gravy and serve. Slowly whisk in your pan drippings. Once it boils, reduce it to a simmer and let it thicken. Then serve your carved turkey with this luscious gravy, mashed potatoes, and easy sweet green beans.
How Long to Cook a Turkey in the Oven
Wondering how long to cook a turkey at 350°F? Plan for about 15 minutes per pound, though cooking time can vary depending on the size of the bird and your oven.
| Weight | Oven Temperature | Time |
| 8-10 lbs | 350°F | About 2-2 ½ hours |
| 10-12 lbs | 350°F | About 2 ½ -3 hours |
| 12+ lbs | 350°F | Add 15 minutes for each additional pound |
Expert Tips
- Test with a thermometer only: Use a meat thermometer to check for doneness rather than cutting into the turkey. The thickest part of the breast and innermost part of the thigh should reach 160°F. The carryover cooking when it rests will bring it to 165°F.
- Tent with foil to keep warm: After roasting, loosely tent the turkey with foil while it rests to help keep it warm without trapping too much steam against the skin.
- Make sure the turkey fits: Before cooking day, check that the turkey fits comfortably in your roasting pan and that the pan fits inside your oven with enough clearance for the door to close properly.
- Storing leftovers: Refrigerate leftover turkey within 2 hours of cooking and use it within 3-4 days. For longer storage, freeze the turkey for up to 3 months.
- Reheating the turkey: Place the turkey in a baking dish, add a little broth, and cover it before reheating to help keep the meat moist.
This baked whole chicken in the oven is another delicious, easy recipe I love as much as this one!
Serving Suggestions
- Build a classic holiday plate: Whip up some holiday sides to enjoy with your juicy turkey to round out your meal! I love this broccoli cauliflower casserole!
- Save some for the next day: Turn leftover turkey into turkey melt sandwiches for an easy next-day lunch or dinner. Reserve the bones, and you can enjoy this leftover turkey carcass soup, too.
Oven-Roasted Turkey Recipe FAQs
Yes, absolutely! Pat the turkey completely dry, then brush or rub olive oil evenly over the skin before seasoning. Olive oil is also a good dairy-free alternative to butter and can help the skin crisp.
The best way to thaw a frozen turkey is in the refrigerator, allowing about 24 hours for every 4-5 pounds. For a 10-12-pound turkey, plan on 2-3 days. If you need a faster method, place the wrapped turkey in cold water, changing the water every 30 minutes, and cook it immediately after thawing.
Let the roasted turkey rest before carving. Remove the legs and thighs first, then slice the breast meat against the grain. A sharp carving knife makes it easier to get clean, even slices.
No, the turkey will release flavorful drippings as it roasts, which you can use to make gravy. Adding water can dilute those drippings and may create steam that works against crispy skin.
More Delicious Holiday Recipes
Do you like delicious holiday recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easy Oven-Roasted Turkey
Equipment
- Instant-read thermometer
- kitchen twine
Ingredients
- 1 10-12 pound whole turkey thawed
- 1 medium onion quartered
- 3 stalks celery halved
- 5 cloves garlic
- ½ cup room temperature unsalted butter or same amount of olive oil
- 1 teaspoon garlic powder
- 2 teaspoons rosemary sage or thyme, dried
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- fresh parsley & cranberries, to garnish, if desired
Homemade Turkey Gravy (Makes 3 ½ cups)
- 1 cup turkey drippings
- 3 cups chicken broth
- 3 tablespoons butter
- ¼ cup flour
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350° F. Position your oven rack in the bottom third of your oven.
- Prepare your roasting pan and rack. Spray the rack with cooking spray to help the turkey not stick to it. If you are not using a rack just spray the inside of your pan but I highly recommend using a rack underneath your turkey for the best results.
- Use paper towels to pat the entire turkey dry. Coat the inside of the large and smaller cavity with sprinkles of salt and pepper and rub it in. Place in a roasting dish or shallow baking dish. Tie the legs together with butcher twine (optional) and tuck the wings underneath the bird for roasting.
- In the large empty bird cavity, place in the celery sticks with leaves, garlic cloves and quartered onion and cover the opening with the extra turkey skin. If you are using dried spices add a tablespoon or so of your favorite. Use a metal skewer to close it up completely.
- In a small bowl, mix the butter, garlic powder and dried rosemary, sage, or thyme together. Mix until well combined.
- Rub the herbed butter evenly over the turkey skin. Sprinkle turkey with salt and pepper. If using olive oil, brush it over the turkey and then sprinkle the seasonings over the turkey.
- Bake in the preheated oven for roughly 15 minutes per pound or until the turkey reaches an internal temperature of 160°F. It will continue to cook as it rests, bringing the temperature up to 165° F.
- Baste outside of turkey every 45 minutes using a brush with juices from the pan. Basting is not required but it helps make the skin crispier.
- When your turkey close to done, check the turkey's temperature in a few places where the meat is thickest. The meat should be at least 160° F in all places you check before you remove it from the oven. If not cook another 20 minutes and check again. Our bird was done roughly around 2 hours. If your bird is browning too fast, please tent with a piece of foil.
- Remove cooked turkey from your oven, place it on a large cutting board and loosely cover or tent it with foil. Let it rest for 20 to 30 minutes before slicing. Make sure the turkey is breast side up before you carve it.
- To carve, remove the wings first, then thighs, legs and breast meat. Slice, starting from the top of the turkey downwards, on an angle, through the breast. Keep slicing until you get to the bones. This will get a bit messy.
- Serve with our favorite turkey gravy recipe. The drippings in the pan, left behind after you remove the turkey, is perfect to make homemade gravy! Make the gravy while the turkey is resting, covered in tinfoil, on your cutting board.
Homemade Turkey Gravy
- Remove drippings from the bottom of your turkey roasting plan. Let it rest for 10 minutes to allow the fat to rise to the top. Using a spoon, gently spoon off the fat from the top.
- In a medium saucepan, add the butter. Stir until melted. Add the flour to the melted butter. Stir constantly to make a roux. Cook for about 1 minute until lightly brown, stirring occasionally.
- Add the turkey drippings and broth to the roux. Turn the temperature to high and bring to a boil.
- Once the gravy reaches a boil, reduce the heat and simmer until thickened. Serve warm.
- Serve your turkey with mashed potatoes, stuffing, cranberry sauce with balsamic and any other side dish you desire!
Video
Notes
- Use a meat thermometer to check the turkey instead of cutting into it. The thickest part of the breast and innermost thigh should reach 160F; carryover cooking during resting will bring the turkey to 165F.
- Pat the turkey completely dry with paper towels before seasoning. There's no need to rinse or wash it, which can spread harmful bacteria around your kitchen.
- Thaw a frozen turkey in the refrigerator, allowing about 24 hours for every 4-5 pounds. For faster thawing, place the wrapped turkey in cold water, changing the water every 30 minutes, and cook it immediately after thawing.
Nutrition
This post was originally posted in October 2016. It has been updated with new content and images.
Barrington says
I made the gravy today and I have to say, it was incredible. It makes more than enough to support a 6kg turkey. I strongly recommend this recipe.
Karin and Ken says
I’m so glad you enjoyed this recipe! It means the world to me. Thank you for your kind words! We’ve been making this turkey for such a long time. You made my day. All the best. Karin
Sasha says
My mom and grandmother made the Turkey this year and they did and excellent job. We got the recipe on Kitchen Divas. Thank you Karin and Ken For making our thanksgiving turkey great. We will be using your recipe next year too. Thx KD
Karin and Ken says
I’m so happy to hear you all enjoyed this Turkey recipe. You made my day! Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Mel says
WE LOVED THIS EASY RECIPE. OUR TURKEY TURNED OUT GREAT THANKS TO YOU. ILL NEVER STUFF A TURKEY AGAIN. LOVED HOW QUICKLY OUR TURKEY COOKED AND THE SIDE DISH FULL OF STUFFING WORKED OUT SO MUCH BETTER. IT TASTED GREAT AND I WASNT EXHAUSTED FROM DOING TURKEY DUTY THROUGHOUT DINNER. THANK YOU AGAIN FOR SHARING THIS. ❤️
Karin and Ken says
I feel the exact same way. Glad you agree! My son always says work smarter not harder and I wish I started cooking unstuffed turkey years ago. Take care and all the best. Karin