Easy Roast Turkey Recipe (with Chicken Stock)
Juicy, golden, and flavorful—this Easy Roast Turkey recipe delivers a tender, herb-butter perfection for your holiday table. Simple prep, big flavor payoff for Thanksgiving, Christmas, or any celebration!
Ingredients
- 10 pounds whole turkey, (use 10–12 lb / 4.5–5.5 kg)
- 4 lemons
- 2 heads garlic
- 2 cups softened unsalted butter
- 8-9 sprigs fresh thyme
- 8-9 sprigs fresh rosemary
- 1 1/2 cups chicken or turkey stock
- 1 TBSP salt, adjust to taste
- 1 tsp black pepper
- 4 tbsp olive oil
Instructions
Make the Herb Butter
- In a blender, add softened butter (cubed), olive oil, zest of 1 lemon, juice of 1 lemon, salt, pepper, and thyme leaves stripped from stems. Blend until the mixture becomes smooth, creamy, and spreadable.
Prepare the Turkey
- Pat the turkey dry thoroughly using paper towels. Gently separate the skin from the breast using fingers or the back of a spoon, keeping it intact. Spread 1/3 of the herb butter under the skin, distributing it as evenly as possible. Spread the remaining butter over the surface of the turkey — breast, wings, legs — creating a full, even coating. A silicone spatula works best.
Stuff the Cavity
- Fill the turkey cavity with: •lemon (already zested) cut into chunks, the remaining 2 lemons cut into wedges, cloves from 1/2 head of garlic and a few thyme sprigs. If some butter is still left — spread it gently inside the cavity.
Prepare for Roasting
- Tie the legs cross-wise using kitchen twine — this helps the turkey cook evenly, prevents the cavity from opening, and keeps moisture inside.
- Place turkey into a roasting pan, breast-side up, on a rack. You can opt to use chopped vegetables (onions, carrots, celery) to elevate the bird and add flavor to the stock. Add half head of garlic (halved) plus the remaining thyme and rosemary sprigs. Pour in 1 1/2 cups of chicken or turkey stock. Cover tightly with foil and roast at 350°F (175 C) for 2 1/2 hours.
Roast
- Remove foil and increase the temperature to 200°C / 400°F, and roast 20 more minutes or until golden. Check the internal temperature in the thickest part of the breast without touching bone — it must reach 170°F ( 75°C).
Rest
- Let the turkey rest 30–40 minutes before slicing — this keeps it juicy allowing the liquid to redistribute.
Notes
Tips & Tricks
•Drying the turkey well improves browning and prevents steaming.
•If skin browns too fast — cover with foil loosely.
•For extra crisp skin, pat dry again before adding butter.
•Add carrots, celery, onion under turkey for bonus gravy base.
•Resting time is mandatory — juices must redistribute.
•Drying the turkey well improves browning and prevents steaming.
•If skin browns too fast — cover with foil loosely.
•For extra crisp skin, pat dry again before adding butter.
•Add carrots, celery, onion under turkey for bonus gravy base.
•Resting time is mandatory — juices must redistribute.
Nutrition
Calories: 912kcalCarbohydrates: 6gProtein: 105gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 403mgSodium: 1578mgPotassium: 1190mgFiber: 1gSugar: 2gVitamin A: 1344IUVitamin C: 25mgCalcium: 81mgIron: 5mg
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