Roasted Turkey



  • One  8 to 10-pound turkey
  •   Kosher salt and freshly ground black pepper
  • medium onion, quartered
  • head garlic, halved
  •   Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
  • bay leaves
  • 8 Tablespoons  unsalted butter, melted

A simple combination of herbs is the secret to this roasted turkey recipe.


Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees. Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter and season with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase oven temperature to 425 degrees and continue to roast until an instant read thermometer registers 165 degrees in the thigh of the bird, about 45 minutes more.

Remove turkey form the oven and set aside to rest for 15 minutes before carving.


This recipe was adapted from the original on

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