There’s something incredibly comforting about the aroma of a turkey roasting in the oven—lemony, garlicky steam wafting through the kitchen, crisp skin crackling with promise, and buttery herbs melting into every juicy bite.
I first made this Baked Turkey Recipe on a slightly chaotic holiday when our usual roast didn’t thaw in time.
We ended up with a smaller bird, improvised some citrus-garlic butter, and something magical happened: it turned out better than any turkey we’d ever had.
This recipe doesn’t just save your holiday—it makes it. With a perfectly balanced lemon-garlic herb butter slathered generously beneath and over the skin, every slice is tender, golden, and flavor-packed. It’s no surprise searches for easy, no-fuss baked turkey recipes peak every November.
But more than just a holiday staple, this turkey fits beautifully into healthier meal plans year-round. A 3.5 oz serving of skinless turkey breast has just 135 calories and 30g of protein—perfect for clean eating or weight-focused meal prep.
Pro tip: Don’t skip the lemon zest in the butter. It gives the turkey an incredible brightness that cuts through the richness.
Pair it with Pecan Pie Cupcakes for dessert or a refreshing Chilled Cucumber Cocktail on the side—it’s a meal that feels festive but never overwhelming.
You’ll want to make this turkey more than just once a year.
Why I Love This Recipe (And You Will Too!)
- It saved my holiday dinner once: When our usual plan fell apart, this turkey came through—and I’ve never looked back. It’s now my “just in case” and “every time” recipe.
- It makes clean eating feel indulgent: High-protein, low-fat, and packed with natural flavor—this turkey supports my wellness goals without sacrificing taste.
- The lemon-garlic butter is unreal: I’ve tried dry rubs, brines, you name it—nothing beats the flavor and moisture from this simple herbed butter mix.
- Leftovers taste even better: This turkey stays juicy for days. I’ve made sandwiches, soups, and even wraps—and it holds up like a champ.
- It fits every season: Not just for Thanksgiving—I make this year-round, especially when meal prepping lean, delicious protein.
Try More Turkey Recipe!
Baked Turkey Recipe
Equipment
- Roasting pan with rack
- Meat thermometer
- Silicone brush or spoon
- Aluminum foil
- Kitchen twine (optional)
- Sharp carving knife
Ingredients
For the Turkey:
- 12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary), thawed*
- Salt & Pepper for the inside and outside of the bird
For the Flavored Butter:
- 1 cup unsalted butter softened, (2 sticks)
- 2 Tbsp olive oil not extra virgin, plus more to drizzle top
- 4 Tbsp fresh lemon juice from 1 large lemon, plus 1/2 Tbsp lemon zest
- 3 large garlic cloves pressed
- 1/4 cup freshly chopped parsley
- 1/2 Tbsp salt I used sea salt
- 1/2 tsp black pepper freshly ground
For the Stuffing:
- 1 large onion quartered (no peeling)
- 4 garlic cloves halved (no peeling)
- 1/2 bunch parsley
- 1 lemon quartered
Instructions
- Preheat oven to 325°F (165°C) and pat turkey dry with paper towels.
- Season turkey inside and out with salt and pepper.
- Mix butter, olive oil, lemon juice, zest, garlic, parsley, salt, and pepper.
- Gently loosen the turkey skin and spread the flavored butter under and over the skin.
- Stuff the cavity with onion, garlic, parsley, and lemon.
- Place turkey breast-side up in a roasting pan and drizzle with olive oil.
- Roast for about 15 minutes per pound, basting occasionally. Cover loosely with foil if browning too fast.
- Turkey is done when internal temp reaches 165°F (74°C). Let it rest 20–30 minutes before carving.
Nutrition
Helpful Variations For The Baked Turkey Recipe!
- Brown Butter & Sage Upgrade:
Swap the olive oil and regular butter with brown butter (just gently toast your butter till golden and nutty) and stir in a handful of chopped fresh sage. It gives the turkey a warm, deep, almost caramelized flavor that’s next-level cozy. - Citrus Trio for a Bright Twist:
Instead of only lemon, use a mix of lemon, orange, and lime zest and juices in the butter blend. The flavor is more layered and slightly sweet—and surprisingly amazing with savory sides. - Smoky Paprika & Garlic Infusion:
Mix in a teaspoon of smoked paprika and a little extra minced garlic to the butter. It adds depth and a gentle smoky flavor without needing a smoker or grill. - Buttermilk Brine (For Juicier Results):
Soak the thawed turkey overnight in buttermilk, salt, garlic cloves, and bay leaves. The acids tenderize the meat, and the result is ridiculously juicy—even if you accidentally overcook it a little. - Compound Butter Under Skin + Bacon Lattice on Top:
Go all out and add a lattice of thin bacon strips over the breast area. As it bakes, the bacon bastes the turkey in fat and flavor while giving the skin a crisp, smoky edge. - Slow Roast with Blast Finish:
Roast the turkey at 250°F for a longer time (about 5–6 hours for a 12 lb bird), then crank it to 450°F for the last 20–30 minutes. You’ll get insanely tender meat and golden, crispy skin with no dryness in sight. - Lemon-Honey Glaze (for a sticky finish):
In the last 30 minutes, brush the bird with a quick glaze of lemon juice, honey, and a dash of soy sauce. It adds a sticky-sweet top layer that browns beautifully and pairs wonderfully with a savory gravy.
