Looking for a classic turkey recipe with a little pizazz? Make my Herb Butter Roasted Turkey! Here Herbs de Provence is mixed with butter and smothered all over a turkey that’s been stuffed with garlic, lemon wedges, orange wedges, and fresh herbs. Yum!

If you want the best turkey sandwich of your life, this is the recipe for you. The herbed butter really shines and the leftovers are SO moist!

Note: You absolutely have to cook the turkey breast-side up. Your turkey WILL be ruined if you roast it upside down. The flat side (the bone) should be flat on the pan. To double check, make sure the wings on the side of the bird are pointing up and not down.

Turkey is my most requested recipe and I’m sure it’s because who roasts more whole chickens than me?! No brining necessary here! I vastly prefer a classic roasted turkey, especially because you can use the juices for turkey gravy.

Some of my favorite turkey accompaniments include Brussels Sprouts with Cranberries and Goat Cheese, Mushroom Sourdough Stuffing, Baked Potato Casserole, and Homemade Cranberry Sauce.

Note: Plan on about cooking for 13 minutes per pound, so if your turkey is 18 pounds, YES, you’ll need to cook it longer than the recommended 2.5 hours for 12 pounds. Thermometers don’t lie so keep roasting until the the breast reaches 165 degrees.