Ultimate Perfect 14 lb Roasted Turkey Recipe – Juicy Blissful Flavor

Name: Ultimate Perfect 14 lb Roasted Turkey Recipe - Juicy Blissful Flavor
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 whole turkey (12-14 lbs); 1/2 cup unsalted butter, softened; 2 tbsp olive oil; 1 tbsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried rosemary; 1 lemon, halved; 1 onion, quartered; 4 cloves garlic, peeled; 2 cups chicken or turkey broth

Author: Olivia Bexley

Published: October 9, 2025

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There’s nothing quite like the smell of roasted turkey filling your kitchen – it instantly feels like holidays, family, and all those warm fuzzy memories. My secret? Butter. Lots of glorious butter rubbed under that crispy golden skin, with plenty of herbs clinging to every inch. This roasted turkey recipe never fails me – it’s juicy through and through, with flavor that’ll have your guests sneaking back for seconds (and thirds!).

I learned this method from my mom, who learned it from hers. Every Thanksgiving, we’d wake up to that heavenly aroma as she basted her masterpiece. Now I get to carry on the tradition, and trust me – once you try this simple but perfect roasted turkey, you’ll never go back to dry, flavorless birds again. The best part? It’s easier than you think!

Why You’ll Love This Roasted Turkey Recipe

Oh, where do I even start? This roasted turkey recipe has been my holiday lifesaver for years, and here’s why:

Juicy doesn’t begin to cover it: That butter-and-herb rub? It seeps into every bite, keeping the meat impossibly moist while creating the crispiest golden skin you’ve ever tasted.
Simpler than you’d think: No fancy techniques here – just good ingredients handled with care (and yes, lots of butter!).
Smells like holidays: The aroma of rosemary and thyme roasting with turkey will have your whole house feeling festive before the first guest arrives.
Crowd-pleasing perfection: From picky kids to foodie relatives, this roasted turkey gets rave reviews every single time.

Trust me, once you taste turkey this good, you’ll understand why I make it year after year!

Ingredients for Roasted Turkey

Gathering the right ingredients is half the battle for perfect roasted turkey. Here’s what you’ll need to make magic happen:

1 whole turkey (12-14 lbs) – size matters here! Too big and it won’t cook evenly
1/2 cup unsalted butter, softened – trust me, salted just doesn’t give the same flavor control
2 tbsp olive oil – helps that butter spread like a dream
1 tbsp salt + 1 tsp black pepper – the dynamic duo of seasoning
1 tsp each garlic powder, onion powder, dried thyme, dried rosemary – my tried-and-true herb blend
1 lemon (halved), 1 onion (quartered), 4 garlic cloves – these cavity stuffers add subtle flavor from the inside out
2 cups chicken or turkey broth – keeps everything juicy while roasting

That’s it! Simple ingredients, incredible results – just how I like it.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this roasted turkey! Just grab these basics:

Roasting pan with rack – lets heat circulate for even cooking
Meat thermometer – your best friend for perfect doneness
Basting brush – for that glorious butter bath every 30 minutes
Kitchen twine – optional, but helps keep legs tidy

That’s it! Now you’re ready to roast like a pro.

How to Make Roasted Turkey

Alright, let’s get into the nitty-gritty of making the *best* roasted turkey. Don’t worry – I’ll walk you through every step, from prepping to carving. It’s easier than it seems, I promise!

Preparing the Turkey

First things first – prep that turkey like it’s the star of the show (because it is!). Start by removing the giblets and neck from the cavity – don’t forget to check both ends! Rinse the turkey inside and out, then pat it dry with paper towels. Trust me, a dry turkey is key for crispy skin. Now, mix up that glorious butter with olive oil, salt, pepper, and all those herbs. Get your hands in there and rub it all over the turkey – don’t be shy! Slide your fingers under the skin to spread some of that buttery goodness right onto the meat. Finally, stuff the cavity with the lemon, onion, and garlic. It’s like giving your turkey a flavor hug from the inside out!

Roasted Turkey - detail 1

Roasting the Turkey

Preheat your oven to 325°F (165°C) – this low-and-slow method ensures juicy meat and crispy skin. Place the turkey on a rack in your roasting pan, then pour the broth into the bottom of the pan. This keeps everything moist while roasting. Pop it in the oven, and here’s the important part: baste that turkey every 30 minutes. Use a basting brush or spoon to drizzle those pan juices all over the bird. It’s like giving it a little spa treatment while it cooks! Roast for about 3-4 hours, depending on the size of your turkey. The real test? Use a meat thermometer to check the internal temperature. You’re looking for 165°F (74°C) in the thickest part of the thigh – that’s your cue that it’s done!

Roasted Turkey - detail 2

Resting and Carving the Turkey

Here’s the step everyone tries to skip – don’t! Let that turkey rest for at least 20 minutes before carving. This lets the juices redistribute, keeping every bite moist. While it rests, cover it loosely with foil to keep it warm. When it’s time to carve, start by removing the legs and wings, then slice the breast meat against the grain. Pro tip: use a sharp knife and a steady hand – you’ll impress everyone with those perfect slices!

Roasted Turkey - detail 3

Tips for Perfect Roasted Turkey

After years of roasting turkeys (and yes, a few disasters!), I’ve learned these foolproof tricks:

Thermometer is non-negotiable: Oven times vary wildly – that instant-read thermometer is your only guarantee of perfectly cooked meat. Check multiple spots!
Size matters: Bigger isn’t better with turkeys. Stick to 12-14 lbs for even cooking, or roast two smaller birds instead.
Butter under the skin: Don’t just rub it on top – get your hands under there! It bastes the meat from within as it melts.
Foil shield: If the skin browns too fast, tent loosely with foil – but remove it for the last 30 minutes to crisp up.

Follow these, and you’ll have turkey that’s juicy inside, crispy outside – every single time!

Ingredient Notes and Substitutions

Out of something? No worries – here are my tried-and-true swaps that keep this roasted turkey tasting amazing:

Butter: Ghee works beautifully if you’re out of butter, or use half olive oil for a lighter version (though it won’t be quite as rich).
Herbs: Fresh herbs? Absolutely! Use triple the amount (1 tbsp fresh = 1 tsp dried). No rosemary? Sage makes a lovely substitute.
Broth: Chicken, turkey, or even vegetable broth all work – just avoid anything overly salty.
Lemon: No fresh lemons? A splash of apple cider vinegar in the cavity gives a similar brightening effect.

See? Flexibility is key in the kitchen – the turkey will still be fantastic!

Serving Suggestions for Roasted Turkey

Now for my favorite part – building the perfect plate around that gorgeous roasted turkey! You’ll want to keep things classic here. My must-haves are creamy mashed potatoes (extra butter, obviously) swimming in rich turkey gravy made from those amazing pan drippings. Add some tangy cranberry sauce for contrast and roasted Brussels sprouts with bacon for crunch. Oh! And don’t forget warm, buttery rolls to sop up every last bit of flavor. Simple, comforting, and absolutely perfect together – just like Grandma used to serve!

Storage and Reheating Instructions

Leftover roasted turkey? Lucky you! Here’s how to keep it tasting fresh: First, remove all meat from the bones within 2 hours of serving – trust me, it makes all the difference. Store in airtight containers with a splash of broth to keep it moist. When reheating, go low and slow – 300°F with a bit of extra broth or gravy keeps it from drying out. Pro tip: sliced turkey reheats better than large chunks!

Nutritional Information for Roasted Turkey

While I always focus on flavor over numbers, here’s a general idea of what you’re getting in each serving. Remember – exact nutrition varies based on your specific turkey size and ingredients. This info is just to give you a ballpark estimate!

Frequently Asked Questions About Roasted Turkey

Over the years, I’ve gotten all sorts of questions about my roasted turkey recipe – here are the ones that pop up most often:

How do I adjust cooking time for a bigger turkey?
The general rule is 13 minutes per pound at 325°F, but always use a thermometer! A 16-pounder might take closer to 4.5 hours. Just remember – it’s done when the thigh hits 165°F, not when the timer dings.

Can I stuff the turkey with bread stuffing?
I don’t recommend it – it makes the turkey cook unevenly and dries out the meat. Instead, try my simple aromatics (lemon, onion, garlic) and bake stuffing separately. Your turkey will thank you!

Do I really need to baste every 30 minutes?
Yes! Those pan juices are liquid gold for flavor and moisture. If you’re pressed for time, at least baste 2-3 times during roasting. Pro tip: use a bulb baster – it’s way easier than a brush!

Share Your Roasted Turkey Experience

Did you try this roasted turkey recipe? I’d love to hear how it turned out for you! Leave a comment below telling me your favorite part – was it the crispy skin? The juicy meat? Tag me on social media too – nothing makes me happier than seeing your holiday masterpieces! You can find more delicious recipes and inspiration on Pinterest.