Classic Roast Turkey

Top 5 Thanksgiving Turkey Tips
Better Homes and Gardens New Cook Book
  • Yield: 10 servings
  • Prep: 15 minutes
  • Cook: 2 hours 45 minutes


1 10- to 12-pound turkey
1/2cup softened butter
2tablespoons fresh sage
2tablespoons fresh thyme
1teaspoon finely shredded orange peel
1/2teaspoon Kosher salt
1/4teaspoon black pepper
1 Recipe desired stuffing
Vegetable oil


  1. Preheat oven to 325F.
  2. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey body cavity; pat dry with paper towels. Sprinkle cavity with salt and pepper.
  3. In a bowl, combine softened butter, sage, rosemary, and thyme. Add finely shredded orange peel, kosher salt and black pepper. Divide mixture in half.
  4. Rub half the mixture under skin from front to back of turkey. Set other half aside.
  5. Spoon classic stuffing loosely into cavity. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail (if present) or tie drumsticks to the tail using 100% cotton kitchen string. Twist wing tips under back.
  6. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with additional salt and pepper. Insert an ovengoing meat thermometer into the center of an inside thigh muscle (thermometer should not touch bone). Cover turkey loosely with foil.
  7. Microwave remaining half of butter mixture on 100% power (high) until melted. Stir in 1/3 cup honey. Set aside. This glaze will be used to baste turkey during the last 15 minutes of roasting.
  8. Roast turkey for 2 hours and 15 minutes. Remove foil; cut band of skin or string between drumsticks so thighs cook evenly. Roast for 60 to 75 minutes or until the meat thermometer registers at least 175F in the thigh; the center of stuffing must register 165F. Juices should run clear and drumsticks should move easily in their sockets. During the last 15 minutes of roasting, brush turkey twice with glaze.
  9. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board and carve. If desired, garnish with fresh fruit and herbs. Serve with Turkey Gravy.

Read: How to Prepare a Thanksgiving Turkey

Top 5 Thanksgiving Turkey Tips |

Better Homes and Gardens New Cook Book

Excerpted from Better Homes and Gardens New Cook Book 16th Edition © 2014 by Better Homes and Gardens. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutritional Info *per serving

  • Calories 517
  • Fat 18g
  • Saturated Fat 6g
  • Cholesterol 236mg
  • Sodium 440mg
  • Carbohydrate 3g
  • Fiber 0g
  • Protein 71g