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Roasted Turkey

Roasted Turkey

with herb butter and homemade gravy!

Seasoned with just the right spices, it is sure to become a family favorite!

  • Baked
  • One Pot/Pan



This Roasted Turkey is moist and crispy, great for any holiday meal! Seasoned with just the right spices, it is sure to become a family favorite! 

roasted turkey with herb butter

Moist on the inside and crispy on the outside, this turkey recipe is great for any holiday meal! Seasoned with just the right spices, it is sure to become a family favorite!

I have included an easy homemade gravy recipes as well that utilizes the drippings from the bird.

So whether your cooking for a large crowd or just a few you will be pleased with this recipe. 


Yes, it is packed full of nutrients and is considered a lean protein. 

Here in Canada we have our Thanksgiving and Christmas holidays pretty far apart. So we tend to have Turkey twice per year.

I have made a few Turkey’s myself over the years and also have watched family and friends prepare it, so you can rest assured this recipe is a Winner! 

By following some basic tips you too will achieve a super moist and crispy turkey this holiday season guaranteed.

I grew up in a large family surrounded by many Women, so I have seen my fare share of Turkeys cooked throughout the years. 

roasted turkey with herb butter

So when the holidays came around such as “Thanksgiving” and “Christmas” turkey was always on the table. And I was happy as ever because that meant a feast was to be had.  

It wasn’t till I ventured off on my so many years ago, when I finally learned to cook my first turkey. And since then I have really come to enjoy it, because there is really not much to it and the reward is well … just look at this incredible bird! 


Yes, as long as the Turkey was fresh not frozen in the first place. You can freeze any leftovers or make another recipe the very next day.

Roasted Turkey

Now what is turkey without the stuffing? It’s really not a complete holiday meal now is it, so that part is definitely something you do not want to forget! Personally I do not make my stuffing in the turkey, and I encourage you not to either. Even though I was raised to do so, I find my turkey comes out much better cooked without it in the bird. 

My stuffing recipe is listed below, if you too choose to do the stuffing outside the bird. Otherwise you can do the same thing and just stuff the bird, keeping in mind you may need to cook it longer.

Oh and do not forget the gravy, I’ll show you below how to make the best homemade gravy from the same bird you are cooking here. I hope you give it a go, and have an enjoyable dinner with those who mean the most to you. 

Homemade Turkey Gravy

I always save the bones to make a turkey soup the next day,  it is simple. Also, I like to make my own Gravy from the drippings see my recipe below for a simple Homemade Turkey Gravy.


Ruffly 2 to 3 days once it has been cooked. Be sure to seal it in a container of sorts so that it does not dry out!


  • Allow the bird to fully defrost and then sit on the counter at least one hour prior to baking, this ensure that the skin doesn’t break and that the bird cooks properly thought out.
  • Butter the turkey all over with solid butter as well as liquid.
  • Place 1 cup of water into the bottom of the pan to prevent burning and aid in creating the gravy.
  • Bast the turkey every hour to ensure it stays moist.
  • Cover the legs and wings of the turkey with tinfoil and place the birds legs towards the back of the oven where it’s the hottest and where the bird needs most the cooking. “The breasts always cook the fastest.
  • Do not stuff the bird with stuffing, rather make the dressing on the side.

Note: If you notice the bird getting to BROWN during the last hour, you can put some aluminum foil around it. Or just cover the wings to prevent burning.

Looking for another way to make a Turkey?

Spiced Turkey

Looking for an awesome Dressing recipe? Try my Sweet and Savory Stuffing

Sweet and Savory Stuffing

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!

Roasted Turkey

Roasted Turkey

With herb butter and a homemade gravy!


  • 1 14 pound Turkey
  • 1/2 cup Butter
  • 1 Lemon


  • 3 tbsp Fresh Rosemary
  • 3 tbsp Fresh Parsley
  • 2 tbsp Sage
  • 3 tbsp Thyme
  • 4 Garlic cloves
  • Pinch of Salt and Pepper to taste


  1. Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
  2. Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side if desired. Or use to make a Gravy.
  3. Chopped, Fresh Parsley, Thyme, Rosemary up and set aside.
  4. Chop one Onion in half and 1/2 a lemon along with two garlic and set aside.
  5. Season inside the bird with salt and pepper, and then stuff with half a lemon, two onion halves, garlic pieces and then close the cavity with toothpicks and tie the legs of the bird with twin.
  6. Pour the juice of the other half of the lemon all over the bird and then brush with butter.
  7. Season with salt and pepper and then place bird "BREAST SIDE" down and bake at 400 for one hour.
  8. One the hour is up, turn down the oven to 350 and cook for one more hour.
  9. Once the bird has been cooking for 2 hours, remove the bird and turn it over so its "BREAST SIDE UP" and cook for the remaining hour.
  10. Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
  11. If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.


  1. Simply take 1 cup of the pans juices, leave behind the particles and place in a saucepan over medium heat. Add in 3/4 cup of flour and stir constantly.
  2. Then add in 1 1/cup cups of Chicken broth, season with salt and pepper and stir till it reaches a smooth texture. Add more flour to thicken up if desired. Enjoy!

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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