Step 1: Prepare the Turkey

Before you begin roasting, make sure your turkey is completely thawed if it was frozen. If the turkey is still frozen, allow it to thaw in the refrigerator for 24 hours per 4-5 pounds of turkey. Remove the giblets and pat the turkey dry with paper towels. A dry turkey helps the skin become crispy during roasting.

Now, preheat your oven to 325°F (165°C). While the oven is heating, prepare your herb butter and seasoning for the turkey.

Step 2: Make the Herb Butter

In a small bowl, combine 1/4 cup softened butter, fresh rosemary, fresh thyme, and lemon zest (if using). Stir until the herbs are evenly incorporated into the butter. Set this mixture aside, as you will use it to flavor the turkey.

Step 3: Season the Turkey

Rub the turkey with olive oil or the herb butter mixture, ensuring that it’s evenly covered. You can use your hands or a brush to apply the butter under the skin of the turkey, especially over the breast meat, as this helps the turkey stay moist and flavorful. Be sure to also rub the butter or oil on the outside of the turkey, including the legs, wings, and back.

Season the turkey generously with salt, pepper, garlic powder, and onion powder. Sprinkle fresh rosemary and fresh thyme over the top, making sure to get the seasoning on all sides.

Step 4: Stuff the Turkey with Citrus and Herbs

Next, take your quartered oranges and place them inside the cavity of the turkey. The orange will not only infuse the turkey with its citrus aroma as it roasts but will also help keep the meat moist. Add a few sprigs of fresh rosemary and fresh thyme to the cavity along with the orange. The herbs and citrus create a beautiful, fragrant steaming effect that enhances the flavor of the turkey.

Step 5: Truss the Turkey

Once the turkey is seasoned and stuffed, tie the legs together with kitchen twine and tuck the wing tips under the body. This helps the turkey roast evenly and gives it a more uniform appearance. If you prefer, you can also use a roasting rack to elevate the turkey in the pan, but this is optional.

Step 6: Roast the Turkey

Place the prepared turkey breast-side up on a rack in a roasting pan or directly in a large oven-safe dish. Pour 1/2 cup of chicken broth (or white wine) into the bottom of the pan to create steam and add moisture during roasting. This liquid will help prevent the turkey from drying out while also providing a flavorful base for any gravy you may want to make later.

Roast the turkey in the preheated oven for about 13 minutes per pound. For a 12-14 lb turkey, this will take approximately 2.5-3 hours. Baste the turkey occasionally (every 30 minutes) with the pan juices or additional broth to help it brown evenly.

About 30-45 minutes before the turkey is done, check the internal temperature with a meat thermometer. For a perfect turkey, the internal temperature in the thickest part of the breast should reach 165°F (74°C), and the thighs should read about 180°F (82°C).

Step 7: Rest and Carve the Turkey

Once the turkey has reached the desired internal temperature, remove it from the oven and allow it to rest for at least 20 minutes. This resting period allows the juices to redistribute, ensuring the meat stays moist and tender when carved.

After the turkey has rested, carve the meat and arrange it on a serving platter. You can serve the citrus-filled turkey with the pan juices or gravy made from the drippings.

Step 8: Garnish and Serve

For a festive touch, garnish the turkey with fresh rosemary sprigs, orange slices, and extra thyme. Serve with your favorite holiday sides, such as garlic mashed potatoes, roasted vegetables, and cranberry sauce. The rosemary orange roasted turkey pairs beautifully with a refreshing white wine like a Chardonnay or a light Pinot Noir for red wine lovers.