Thyme Roasted Turkey

This recipe uses a nice thyme based rub that will give your roasted turkey a savory edge that browns well. Sometimes I roast the turkey with an open cavity, sometimes with stuffy and other times I spatchcock the bird to roast faster and more evenly (results in juicer bird). There are an assortment of baking tips at the bottom to help you out.


  • 14 lb Turkey – fully thawed two days in fridge (increase rub recipe if larger)
  • Rub
    • 1 tsp Olive oil – or butter
    • 2 tsp Garlic powder
    • 2 tsp Paprika – your choice but I recommend smoked
    • 1 tsp Thyme leaves – chopped
    • 1 tsp Black pepper – ground
    • 1 tsp Kosher salt – or more to taste


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Preheat oven to 325 F.
  3. Mix dry ingredients in bowl to make the rub.
  4. Thoroughly rinse bird and pat dry with paper towels.
  5. Place bird in roasting pan breast side up and brush with oil.
  6. Sprinkle herbs onto skin and pat to get good adhesion.
  7. Cover bird loosely with foil and roast 2hrs + 15 mins for each additional pound.
  8. Remove foil and roast 1 hr or until internal temp of thigh is 165 F.
    1. Bast occasionally with juices.
  9. Let bird rest for 20 mins while you make the gravy with pan juices.


  • If stuffing the bird, pack loosely.
  • Roast bird breast side down for first hour to get more moist meat.
  • Layer bottom of pan with celery to add flavor to your gravy.
  • Put onion in cavity or pan to give gravy more flavor.
  • Butter give more moist turkey than olive oil.
  • Can add 2 cups of chicken stock to the bottom of roasting pan to keep bird moist and for gravy.
  • Stuffed cooking times
    • 14-18 lb bird: 4 – 4.5 hours
    • 18-20 lb bird: 4.25 – 4.75 hours
    • 20-24 lb bird: 4.75 – 5.25 hours
    • 24-30 lb bird: 5.25 – 6.25 hours