Roasted Turkey

5 from 1 vote

Aug 04, 2025, Updated Oct 01, 2025

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This Roasted Turkey with a delicious glaze, always steals the show. It’s loaded with flavor thanks to a citrusy dry brine, stuffed with fresh oranges and onion, and brushed with the most delicious sweet and savory glaze. The crispy golden skin and juicy meat make it the kind of turkey everyone remembers.

Plated roasted turkey on a serving platter, surrounded by plates, honey, and other food, on a white marble table.

“This turkey is so juicy and flavorful, your guests will be asking for the recipe before dessert is even served.”
-Becky

I make this recipe every year because it’s just that good. The brine keeps the meat super tender, the herb butter adds a rich, cozy flavor, and the glaze gives it that beautiful, glossy finish that looks straight out of a magazine. Served with this simple Homemade Gravy, it’s one of those dishes that makes people go back for seconds, even if they swore they were full.

If you’re planning a holiday spread, pair this turkey with favorites like this Baked Brie for starter. Then add Homemade Dinner Rolls, Roasted Potatoes and Cranberry Orange Sauce for classic side dishes. And don’t forget to finish off with Grinch Fudge or Homemade Apple Pie for dessert!

Equipment You Will Need
Ingredients You Will Need
Glaze Ingredients
Variations
How to Make Roasted Turkey (with Honey Orange Glaze)
Expert Tips
Roasted Turkey FAQ’s
More Holiday Recipes
Roasted Turkey Recipe

Equipment You Will Need

A large roasting pan with rack: Keeps the turkey elevated and promotes even cooking.
Kitchen twine: To secure the legs and help with even roasting.
Meat thermometer: Ensures your turkey hits the perfect temp.

Ingredients You Will Need

Ingredients to make roasted turkey measured into small bowls and labeled, on a white marble table, along with an uncooked turkey.

(13-15 lb) turkey, thawed– The star of the show, make sure it’s fully thawed.
brown sugar– Balances the salt and adds a touch of sweetness.
Zest of 1 orange– Brightens the brine with citrus flavor.
butter, softened– Used in the herb rub for rich, buttery flavor.
chopped rosemary– Adds earthy flavor.
chopped thyme– Gives a subtle lemony freshness.
garlic cloves, finely chopped– Brings savory depth to the butter and glaze.
allspice– Warm spice that ties everything together.
oranges, quartered– Stuffed inside the turkey for moisture and aroma.
onion, quartered– Adds savory flavor to the cavity.
chicken broth or Chicken Stock– Keeps the turkey moist while roasting.

Glaze Ingredients

orange juice– Forms the base of the glaze with bright citrus notes.
brown sugar– Sweetens and helps caramelize the glaze.
honey– Adds sticky richness and golden shine.
butter– Helps the glaze cling and adds depth.
garlic cloves, finely chopped– Infuses the glaze with flavor.
allspice– Adds warmth and spice.
orange zest– Intensifies the citrus flavor.
chopped rosemary– Adds herbal notes to the glaze.
chopped thyme– Balances the sweetness with fresh flavor.

Variations

Use fresh sage instead of thyme: It adds a warm, peppery flavor.
Try a maple glaze: Swap the honey for maple syrup for a deeper sweetness.
Add cranberries to the stuffing: For a pop of tart color and flavor.

A full list of ingredients is included in the recipe card below.

How to Make Roasted Turkey (with Honey Orange Glaze)

If starting with a frozen turkey, thaw your turkey in the fridge, 1 day for every 4-5 pounds. For a 14 pound turkey, that’s about 3 days.

Uncooked whole turkey with giblets removed from cavity and skin lightly lifted away from the body.

Use paper towels to pat the turkey dry, then remove giblets and packaging from the turkey. Gently loosen the skin from the meat.

Uncooked chicken rubbed in a brine of seasonings and orange zest, on a marble table.

Make the dry brine with salt, brown sugar, and orange zest. Rub under the skin, over the skin, and inside the turkey cavity. Let sit uncovered in the fridge for 1-2 days.

Uncooked turkey on a marble table, covered with a garlic herb butter.

The next day, bring turkey to room temp (30-60 mins out of fridge). Mix softened butter with herbs, garlic, zest, pepper, and allspice. Rub under and over skin evenly.

Uncooked whole turkey, seasoned, and stuffed with oranges and onion slices.

Stuff the turkey with quartered oranges and onion. Tie legs together if needed. Add broth to roasting pan and place turkey on bottom rack.

Whole uncooked turkey, seasoned, in a large roasting pan.

Roast at 425 degrees F (218 degrees C) for 1 hour. Lower temp to 325 degrees F (165 degrees C) and continue roasting.

Saucepan with orange glaze being stirred with a white spoon, on a marble table.

While the turkey is cooking, make the glaze: In a medium saucepan, simmer ingredients for 15-20 minutes until thickened.

Orange glaze being brushed on a turkey during cooking.

Begin brushing on the turkey when it reaches 135 degrees F (58 degrees C), every 15 mins until internal temp reaches 165 degrees F (74 degrees C). (I put the thermometer in the thickest part of the thigh or turkey breast to check for doneness.)

Golden brown juicy turkey being sliced with a knife, on a serving platter.

Let the turkey rest for 30 minutes before carving.

Expert Tips

Don’t rinse after dry brining: You’ll lose all that crispy skin potential.
Skip traditional basting: The honey orange glaze does the job! Brushing it on in layers helps the turkey brown evenly while building sweet-savory flavor and shine.
Dry brining transforms the meat: It draws out moisture and reabsorbs it with seasoning, tenderizing the turkey and giving every bite a juicy, flavorful finish.
Use an oven-safe or instant-read thermometer: It saves time and guarantees perfect doneness.
Let the turkey rest: This helps juices redistribute for a moist, tender bite.
If using dried herbs: Use 1/3 of the amount called for with fresh herbs.
Save turkey drippings: Use the drippings to make a turkey gravy to go with your meal.

Roasted Turkey FAQ’s

How much Roasted turkey do I need per person?

Plan on about 1 to 1½ pounds of turkey per person for a whole bird. If you’d like leftovers, add an extra ½ pound per person. A 14-pound turkey comfortably feeds 10–12 people.

How long should I dry brine a roasted turkey?

You should dry brine the roasted turkey for at least 24 hours, but 48 hours will give you the most flavorful and juicy results.

Do I need to rinse the roasted turkey after brining?

No, do not rinse the roasted turkey. Rinsing removes the dry brine benefits and can lead to soggy skin.

How long should I roast a turkey by weight?

After the initial 1 hour at 425 degrees F (218 degrees C), continue roasting at 325 degrees F (165 degrees C) for about 13–15 minutes per pound. Always check the internal temperature to ensure doneness, as ovens may vary.

What internal temperature should roasted turkey be when fully cooked?

The thickest part of the breast should register at 165 degrees F (74 degrees C) to ensure the roasted turkey is fully cooked and safe to eat.

How do I safely thaw a turkey for this roasted turkey recipe?

Always thaw your turkey in the refrigerator, never on the counter. Plan for 1 full day of thawing time for every 4-5 pounds. A 14-pound turkey typically takes 3 days to fully thaw.