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Prep Time:

20 Minutes

Cook Time:

Approximate Oven Roasting Time at 325°F:

Weight: Cooking Time:

8-12lbs - 2 ¾ to 3 hours

12-14lbs - 3 to ¾ hours

14-18lbs - 3 ¾ to 4 ¼ hours

18-20lbs - 4 ¼ to 4 ½ hours

20-24lbs - 4 ½ to 5 hours

24-30lbs - 5 to 5 ¼ hours


16 Servings



About the Recipe

Make your next holiday meal extraordinary! Our all-natural turkeys have never been given hormones or steroids and have never been treated with antibiotics. Each turkey has its own pop-up timer to let you know when your birds reach the perfect cooking temperature. These delicious birds are only available for a limited time, so be sure to add one to your basket today. Nothing says holiday like a traditional turkey!
This roasted turkey recipe is a labor of love, resulting in a stunning centerpiece that is both visually appealing and a delight to the taste buds. With its crispy golden skin, succulent meat, and tantalizing aroma, this turkey will undoubtedly be the highlight of your celebratory meal, creating lasting memories and leaving everyone craving for more.


  • 1 whole turkey (this recipe calls for a 12-15 pound bird)

  • 1/2 cup unsalted butter, softened

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1 onion, quartered

  • 2 celery stalks, cut into chunks

  • 2 carrots, peeled and cut into chunks

  • 4-6 garlic cloves, peeled

  • Fresh herbs (such as rosemary, thyme, and sage)

  • 1 cup chicken broth or turkey stock

Preparation and roasting

  1. Thaw in refridgerator 3-4 days (1 day/5 lbs.)

  2. Preheat your oven to 325°F (165°C).

  3. Remove the giblets and neck from the turkey cavity, and rinse the turkey inside and out with cold water. Pat it dry with paper towels.

  4. In a small bowl, combine the softened butter, olive oil, salt, and pepper. Mix well to create a seasoned butter mixture.

  5. Gently separate the turkey's skin from the breast meat, being careful not to tear it. Spread the seasoned butter mixture under the skin, covering as much of the breast meat as possible. This will help keep the meat moist and add flavor.

  6. Stuff the turkey cavity with the quartered onion, celery chunks, carrot chunks, garlic cloves, and a handful of fresh herbs. This will infuse the turkey with aromatic flavors.

  7. Tie the turkey's legs together using kitchen twine to help keep its shape during roasting.

  8. Place the turkey on a roasting rack in a large roasting pan, breast side up. Pour the chicken broth or turkey stock into the bottom of the pan.

  9. Cover the turkey loosely with aluminum foil, ensuring it's not touching the skin. This will prevent the skin from becoming too dark too quickly.

  10. Place the turkey in the preheated oven and roast for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with the pan juices every 30 minutes.

  11. About 30 minutes before the turkey is done, remove the foil to allow the skin to brown and crisp up.

  12. Once the turkey is fully cooked, remove it from the oven and tent it loosely with foil. Allow it to rest for at least 30 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicier turkey.

  13. Carve the turkey and serve with your favorite side dishes and gravy.

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