Roast Turkey – Cafe Delites

Best oven cooked turkey recipe

The roast turkey recipe with garlic butter and herbs is succulent and tender inside with a golden and buttery skin and lots of flavor!

How to cook a perfect browe-free roast turkey this holiday season! Dried breasts and meat are a thing of the past with our perfect turkey recipe. Spread with a garlic herb butter and then roasted in the oven to get the most perfect and juicy meat and golden skin.

Thanksgiving easy!

The recipe for roast turkey with herb butter and garlic is succulent and tender inside with a golden and buttery skin and lots of flavor! |



One of our most beloved and favorite Christmas dinners is a juicy roast turkey. With each Thanksgiving over the years, my mother learned the art of roasting turkey and became known for her succulent roasts.

Many people will brine their turkey for hours, sometimes days, or cook their turkey on grills. We usually don’t do any of that, preferring to roast it upside down early on to keep those important juices recirculating through the meat.

We created our own “grill rack” with garlic heads divided horizontally in half, so some of the flavored pan juices are cooked directly into the breast from the outside keeping it moist. White meat is roasted away from the heating element, preventing your turkey from drying out.

After the success of our roast chicken with garlic butter and herbs, it was time to share with you our perfect roast turkey recipe.

Roasting turkey in a pan |




First, if you have a frozen turkey, you will need to thaw it COMPLETELY in the refrigerator with the packaging or plastic bag intact. Place it in a large, deep roasting pan to prevent leaks running through your refrigerator shelves as it thaws. Wait 24 hours for every 3-4 pounds (or 1.5-2 kg).

In short, your turkey will need 2-3 days to thaw completely depending on the size of your bird.

A faster method of thawing is to immerse the turkey in cold water (30 minutes per pound or 500 g). Make sure your turkey is in a leak-proof bag to submerge and change the water occasionally to keep it cool.

It can take up to three hours to get the cold out of the turkey (depending on the size of the bird). Let it approach room temperature before cooking so that it roasts evenly.

Once thawed, remove the neck and offal (discard them or use them in soups or stews). Rinse the turkey inside and out and pluck any lost feathers.

Dry with a paper towel before roasting.

How to roast turkey in a pan |


Use a pan without the

  • grilling rack (the halves of the garlic head create the ‘rack’).
  • Line your pan with parchment foil or aluminum foil to prevent the skin from sticking.
  • Fill the cavity with halved garlic heads, lemon slices (optional), and sprigs of herbs to infuse turkey flavor from the inside with the heat of the oven.
  • Tie your legs together and tuck your wings

  • under your back to prevent your legs and wings from spreading.
  • You can wrap the tips of the wings in aluminum foil for the first half of roasting if the heating element in your oven is on top, or you have a small oven, or to prevent them from charring.


  • roasting, spread garlic herb butter all over the ground AND under the skin to help retain all juices. I think melted butter works best to get all those flavors evenly over the bird.
  • Place the turkey, breast down, over the garlic, lemon and herbs. The aromatics will be cooked continuously through the meat, from the inside and outside.
  • Spread with garlic butter during the cooking process. This creates amazing golden skin.
  • Take your time. Do not speed up the cooking process while roasting, as it may be cooked unevenly.
  • A meat thermometer is crucial to help you know exactly when your turkey is cooking.

If you like the filling, cook it separately instead of putting it in the cavity to prevent the juices from being absorbed into the filling instead of the meat. Filling usually adds more cooking time to your turkey, which can also dry out the meat.

You can also pour the remaining juices from the pan over the filling to get those flavors that way.

Roast Thanksgiving turkey with a golden and buttery skin! |


Roast the turkey, breast down, uncovered, at 390°F (200°C) for forced ovens with fan, or 425°F (220°C for standard ovens for 30 minutes. (For a turkey over 15 pounds, you’ll need 45 minutes.)

Flip the turkey (with the

side of the breast facing up) with a pair of tweezers, a clean tea towel or oven mits (heat-proof gloves) and sprinkle with pan juices.

Spread with half of the butter and season with salt and pepper.

Reduce heat to 325°F |165°C (for standard ovens) or 300°F | 150°C (fan-forced). Roast for another hour, uncovered.

Brush the turkey again with the remaining butter and roast for 30 minutes.

Suffice again, then continue grilling for another 30 minutes or so, depending on the size of your bird.


Loose tent with aluminum foil if it starts to brown too quickly.*

(For an

extra-large turkey, you may need to roast your turkey for half an hour to an extra hour.)

Use a meat thermometer inserted between your chest and leg. Should read 165°F | 75°C. This is the USDA-recommended internal cooking temperature for turkey.

For an extra crunchy skin, roast in the last 5-10 minutes of cooking time, keeping your eyes on it so it doesn’t burn.


Cooking time varies depending on a few things:

  1. Turkey size. Generally, a turkey needs to be cooked for about 13-15 minutes per pound.
  2. Temperature of your turkey

  3. before roasting: If your turkey is cold and not close to room temperature when it enters the oven, it will take longer to roast. If it is at room temperature, it may take less time.
  4. Your oven.



Approximate times

: 10 pounds | 5kg: 2 hrs 15 min 12 lbs | 6 kg: 2 hrs 35-45 minutes 14 lbs | 7 kg: 3 hrs 16 lbs | 8 kg: 3 hrs 15-20 min 18 lbs | 9 kg: 3 hrs

  • 45-55 min 20 lbs | 10 kg: 4 hrs
  • 15-20 min
  • Remember

  • :

this is just an estimate. Check the temperature early on to make sure you’re not cooking too much or less. Insert your meat thermometer between the breast and leg. Should read 165°F | 75°C (breast should say 160°F (70°C). The turkey will continue to cook for several minutes after taking it out of the oven, so it is best to take it out about 5 minutes before it reaches the suggested temperature.

If you don’t have a meat thermometer, pierce the breast meat with a knife. Turkey juices should run clear, not pink.

Turkey sauce recipe |


Once your turkey is cooked, transfer it to a marble cutting board or serving plate. Tent with aluminum foil to keep it warm, and let it sit for 15-30 minutes, depending on the size of the turkey (the larger it is, the longer it will need to rest).


Strain the drips from the pan. Use a metal spatula to scrape off any pieces of meat stuck to the bottom of the roasting pan. Melt the butter in a small pot. Add the flour to make a roux. Slowly pour the drops out of your pan. If you don’t have enough, you can fill it with chicken broth. Season with salt and pepper (only if needed)Add Worcestershire sauce, herbs or other seasonings to suit your taste.

We love making our turkey sauce right before eating, but you can do it ahead of time. Simply heat it just before dinner, adding a little extra broth if needed.

Turkey sauce recipe here!

Which sides go with the turkey?

FillingHoney Garlic Roasted carrotsRoasted potatoesCreamy mashed potatoesSweet potato sweet potatosRoasted sweet potatoesCreamy spinachCranberry sauceBrussels sproutsCornLooking for

more turkey RECIPES? Try these!

Crispy skin Slow cooker TurkeyA pan Juicy grass Roast turkey and potatoes with sauceCrispy beer Roast turkey legs

How to make roast turkey: Watch the video Culinary specialist with more than 10 years of experience in the restaurant industry.

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