A golden, juicy whole roasted turkey is the heart of the holiday table — and it’s simpler than you think. Seasoned with Savenor’s Perfect Poultry Rub, filled with onion, lemon, garlic and fresh herbs, and roasted at 375°F, this is how to roast a turkey that’s tender inside with beautifully browned skin.
Choose your turkey size below — servings and roasting time adjust automatically.
Servings
16–18 lb whole turkey
Plan on 1–1½ lb per person (the higher end means leftovers)
Ingredients
- 1whole turkey (16–18 lb)
- 2 tbspolive oil or melted butter
- 1onion, quartered
- 1lemon, halved
- 1 headgarlic, halved crosswise
- ¼ bunchfresh thyme
- ¼ bunchfresh rosemary
- ¼ bunchfresh sage
- To tasteSavenor’s Perfect Poultry Rub
Instructions
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Preheat the ovenSet the oven to 375°F and adjust the racks so the turkey will sit in the lower third of the oven.
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Prep the turkeyRemove the giblets and neck from the cavity (save them for stock or discard). Pat the turkey thoroughly dry, inside and out, with paper towels.
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SeasonBrush the turkey lightly with olive oil or melted butter, then season generously with Savenor’s Perfect Poultry Rub. Skip the rub if you’ve already wet- or dry-brined your turkey.
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Fill the cavityPlace the onion, lemon, garlic, and fresh herbs (thyme, rosemary, and sage) inside the cavity for extra fragrance.
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Into the panPlace the turkey breast-side up on a rack inside a roasting pan.
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RoastRoast at 375°F for about 11–13 minutes per pound — roughly 3–4 hours for your turkey, a little longer if stuffed. If the skin browns too quickly, tent the bird loosely with foil for the last hour.
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Check the temperatureUse a meat thermometer — not cooking time — to judge doneness. The turkey is done when the thickest part of the thigh registers 165°F and the breast reaches 160°F. If stuffed, make sure the center of the stuffing hits 165°F as well.
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RestRemove from the oven and tent loosely with foil. Let the turkey rest for 20–30 minutes before carving so the juices redistribute.
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Carve and serveCarve the breast meat, thighs, and drumsticks. Arrange on a platter and serve warm with gravy and your favorite sides.
Roasting Guide by Size
| Size | Servings | Roast Timeat 375°F, unstuffed | Done Wheninternal temp |
|---|---|---|---|
| 12–14 lb | 8–14 | 2¼–3 hr | Thigh 165°F · Breast 160°F |
| 16–18 lb | 11–18 | 3–4 hr | Thigh 165°F · Breast 160°F |
| 20–22 lb | 13–22 | 3¾–4¾ hr | Thigh 165°F · Breast 160°F |
| 26–28 lb | 17–28 | 4¾–6 hr | Thigh 165°F · Breast 160°F |
Use a meat thermometer: A meat thermometer — not cooking time — is the final measure of doneness. Every turkey and every oven is a little different, so treat the times above as a guide and start checking early.
Doneness temps: 165°F in the thickest part of the thigh and 160°F in the breast — the breast will climb to 165°F as it rests. If stuffed, the center of the stuffing must also reach 165°F, and plan on extra roasting time.
