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roast turkey on platter
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5 from 21 votes

Roast Turkey

Cooking time varies depending on your oven, the size of the bird. We usually purchase a kosher turkey which is pre-brined, thus eliminating the need to brine. A general rule of thumb for an unstuffed turkey is 15-20 minutes per pound at 325 degrees. How much meat per person? Figure on 1 pound per person, which allows for bones and leftovers.
NUTRITION NOTE: Calculations are for one pound of turkey meat per person. This includes bones. Most portions will be 4 to 6 ounces.
Course: Entee
Cuisine: American
Servings: 12 people
Calories: 529kcal
Author: Cynthia


  • 12 pounds Turkey
  • 4 ounces Butter diced
  • 1 Tablespoon Kosher salt
  • 2 Lemons cut into wedges
  • 1 bunch Fresh herbs rosemary, thyme or oregano


  • Pre-heat oven to 325 degrees F.
  • Wipe turkey dry and remove giblets. There is no need to rinse! (see information in post)
  • Carefully separate skin from turkey with your fingers. Slide some butter and salt under the skin of the turkey.
  • Fill cavity of bird with lemon wedges, herbs and more salt.
  • Melt remaining butter and pour over bird. Baste turkey every 30 minutes (if desired)
  • Roast until thermometer inserted in thickest part of thigh registers 165 degrees F.
  • Remove from oven and tent with foil and allow to rest 20 minutes.


Serving: 1g | Calories: 529kcal | Carbohydrates: 2g | Protein: 70g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 252mg | Sodium: 1013mg | Potassium: 773mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg