If you want a turkey that’s juicy on the inside, crisply golden on the outside, and packed with layers of savory flavor, I’ve got just the thing for you. This Oven-Roasted Turkey Recipe is my go-to for holidays and special dinners because it’s surprisingly simple yet absolutely stunning on the plate. When I first tried this method, I was blown away by how tender and flavorful the meat turned out—it really makes you rethink what a perfectly roasted turkey should be. Keep reading, and I’ll walk you through every step (and some insider tricks) to help you nail it perfectly, too.

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Why You’ll Love This Recipe

Dry Brine Magic: The dry brine with a homemade spice blend guarantees juicy, flavorful meat every time.
Simple Yet Effective: Minimal ingredients, but big impact—no complicated steps or hard-to-find spices.
Perfect Crispy Skin: Baking powder in the rub ensures the skin turns out irresistibly crisp and golden.
Hands-Off Cooking: Once prepped, your oven mostly does the work, freeing you up for other dishes or relaxing with guests.

A whole roasted chicken with a crispy, deep golden brown skin sits on a white plate surrounded by fresh green herb leaves. The chicken is plump with a smooth, shiny texture, showing some darker caramelized spots on the top and sides. The plate rests on a white marbled surface with a couple of silver forks placed nearby. The background is a soft, light beige color with a subtle texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients blend a balance of savory, smoky, and aromatic notes that really elevate the turkey. I recommend buying fresh herbs and good-quality spices to make all the difference in flavor.

Turkey: Start with a thawed 12-pound turkey, neck and giblets removed for a cleaner roast.
Kosher salt: Essential for dry brining, it penetrates the meat and helps keep it moist.
Freshly ground black pepper: Adds bold heat and freshness right at the start.
Baking powder: This little trick encourages crispier skin—trust me, it works wonders.
Dark brown sugar: Balances the salt with a touch of caramel sweetness.
Garlic powder: For that deep, comforting savoriness that’s hard to beat.
Dried thyme: Adds an earthy herb note that blends so well with poultry.
Onion powder: Builds another layer of taste without overpowering.
Smoked paprika: Brings warmth and subtle smokiness for extra depth.
Shallot or small yellow onion: Quartered and stuffed inside to infuse the bird.
Garlic head: Halved horizontally, it roasts inside for delicate garlic flavor.
Lemon: Quartered and stuffed in the cavity—adds brightness and acidity.
Fresh sage: I love its piney aroma; it’s classic turkey flavor at its best.
Fresh thyme (bunch): More fragrant herbal freshness right inside the bird.
Neutral oil: Like canola or vegetable, to slick the skin for roasting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Oven-Roasted Turkey Recipe is how easy it is to make it your own. I often tweak the herbs or spices depending on the season or what’s in my garden.

Herb Variations: Sometimes I swap sage or thyme for rosemary or marjoram—both work beautifully and offer a different twist.
Spice Kick: If you like a little heat, adding cayenne pepper or chili powder to the rub can give the skin a subtle spicy hint.
Brining Time: If you’re short on time, a shorter dry brine of 6 hours still works, but the flavor won’t be quite as deep—trust me, the longer the better here.
Butter Instead of Oil: For a richer turkey skin, you can brush melted butter on the skin instead of neutral oil before roasting.

How to Make Oven-Roasted Turkey Recipe

Step 1: Prep and Dry Brine the Turkey

First things first: line your roasting pan with heavy-duty foil and set a rack inside. Pat the turkey dry thoroughly with paper towels—this really helps the skin get crispy. I also like to remove the wishbone myself; it makes carving later so much easier and helps the breast lie flat. The dry brining mixture comes next—combine salt, pepper, baking powder, brown sugar, garlic and onion powders, thyme, and smoked paprika and rub it all over every inch of the turkey, especially under the skin and inside the cavity. Then pop it uncovered in the fridge for at least 12 hours, ideally overnight. This step is a game changer, I promise!

Step 2: Prep for Roasting and Preheat Your Oven

The next day, take your turkey out and gently pat off any excess moisture—it shouldn’t be wet but just not dripping. Stuff the cavity and neck with quartered shallot or onion, lemon wedges, halved garlic head, and your fresh herbs. Don’t overcrowd inside; airflow is crucial to roast evenly. Drizzle the turkey all over with neutral oil, which helps the skin crisp up without burning. Then preheat your oven to a high 450°F and arrange the rack in the lower third of the oven.

Step 3: Roast with Care

Start by roasting the turkey at 450°F for 30 minutes—that blast of heat firming up the skin fast. Then reduce the temperature to 350°F and keep roasting until the thickest part of the breast reaches 155°F and the thigh hits 165°F. This usually takes about 1.5 to 2 hours more. Using a leave-in probe thermometer here is a lifesaver—it takes the guesswork out and helps prevent over or undercooking. Remember, temperature is king for juicy turkey!

Step 4: Rest Before Carving

Don’t skip this step! Let the turkey rest uncovered for at least 45 minutes after roasting. This is when all those delicious juices redistribute throughout the meat, so when you carve, everything is tender and moist. I always cover the turkey loosely with foil after resting, so it stays warm while I get the sides ready.

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Pro Tips for Making Oven-Roasted Turkey Recipe

Don’t Rush the Dry Brine: I learned this the hard way—under-brining leads to bland turkey, so plan ahead for that 12+ hour rest.
Use a Probe Thermometer: Keeps you from overcooking and ensures perfectly safe, juicy meat every time.
Remove the Wishbone: This old trick means carving is simpler and gives your breast meat a flatter surface for even cooking.
Pat Dry Just Before Roasting: Moisture on the skin is the enemy of crispiness. I always double-check before the bird goes in.

How to Serve Oven-Roasted Turkey Recipe

The dish shows a white plate filled with four types of cooked turkey parts arranged neatly. At the top left, two turkey wings with brown crispy skin lay crossed. Below them, two turkey legs with a shiny, dark brown surface sit side by side. On the right side of the plate, sliced turkey breast pieces are stacked in two layers with golden-brown skin and soft white meat inside. The plate is decorated with green leaves and small sprigs of herbs placed around the turkey pieces. The background is a white marbled surface, and a small white bowl with dark red sauce and chopsticks is visible on the right edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing with fresh thyme sprigs and lemon wedges around the turkey on the platter—it adds a pop of color and aroma when you bring it to the table. Sometimes, I roast extra garlic cloves alongside for guests to squeeze onto their slices. It’s a subtle, rich bonus.

Side Dishes

My family goes crazy for classic sides with this turkey: creamy mashed potatoes, honey-glazed carrots, and my Nana’s green bean casserole. But I also love adding a tangy cranberry sauce or roasted Brussels sprouts tossed with balsamic vinegar for brightness and balance.

Creative Ways to Present

For special occasions, I carve the turkey breast into thin slices, fan them out on a large wooden board, and scatter chopped fresh herbs and toasted nuts around for a rustic, elegant look. Adding edible flowers or a drizzle of pan jus takes it up a notch and always impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to carve the leftover turkey and store it in airtight containers in the fridge—usually stays fresh and delicious for about 4 days. Keeping the slices separate from any gravy or sauces helps prevent sogginess.

Freezing

Freezing works great if you wrap leftover meat tightly in plastic wrap and then foil before popping it in the freezer. Personally, I use vacuum-seal bags for the best protection. Frozen turkey keeps well for up to 3 months and makes a quick meal later on.

Reheating

To reheat without drying out, I pop slices onto a baking sheet, splash a little broth over the top, cover loosely with foil, and warm in a 300°F oven until just heated through. It keeps the meat moist and tender, just like freshly cooked.

FAQs

Can I use a fresh turkey for this Oven-Roasted Turkey Recipe?

Absolutely! While this recipe is designed for a thawed frozen turkey, fresh turkeys work just as well. Just adjust your dry brining and roasting times slightly based on size and whether the bird is stuffed or not.
Is it necessary to remove the wishbone?

Removing the wishbone isn’t mandatory, but I highly recommend it. It helps the breast cook more evenly and makes carving much easier—trust me, it’s worth the few extra minutes.
How do I know when the turkey is fully cooked?

The best way is to use an instant-read or leave-in meat thermometer. The internal temperature should reach 155°F in the breast and 165°F in the thigh for safe and juicy results.
Can I skip the dry brine and just season the turkey right before roasting?

You can, but you’ll sacrifice juiciness and depth of flavor. The dry brine allows the salt and spices to penetrate the meat over time, making a huge difference in taste and texture.
What if I don’t have a probe thermometer?

Use an instant-read thermometer inserted into the thickest part of the breast and thigh periodically during roasting. Just make sure to check the temperature before removing the turkey from the oven to avoid undercooking.

Final Thoughts

This Oven-Roasted Turkey Recipe has become a staple for me, and every time I serve it, I get compliments on how moist and flavorful it is. It’s this wonderful combination of straightforward prep, thoughtful seasoning, and the magic of slow roasting that makes all the difference. If you want a turkey that impresses without stress, I wholeheartedly recommend giving this recipe a try. Your family and guests will thank you—and you’ll likely add this to your holiday favorites, just like I did.