Nothing feels more like Thanksgiving dinner than pulling a golden-brown bird out of the oven, and this grandma-approved roast turkey recipe is the one I come back to year after year. It’s juicy, simple, and full of old-fashioned flavor.

sliced roast turkey on a serving platter

This turkey turns out crispy on the outside, tender and moist on the inside, and it’s seasoned with herbs, citrus, and a savory homemade rub. It’s the kind of recipe you can count on whether you’re hosting your first holiday or carrying on a long family tradition. I still remember watching my grandma baste her turkey in the old roasting pan, filling the house with the smell of herbs and garlic.

What You Need to Know

This turkey bakes up with crispy golden skin and juicy, flavorful meat.
Always bring your turkey to room temperature for one hour before roasting for even cooking.
You can prep the rub and citrus filling a day ahead to save time.
For a lighter twist, swap the butter or olive oil for avocado oil and use golden monkfruit instead of sugar in the rub.

Ingredients Overview

Here’s a quick look at what you’ll need to make Grandma’s turkey recipe:

Whole turkey (12–18 lbs) – Defrost fully before cooking; the size will affect roasting time.
Oranges and onions – Add bright, aromatic flavor when tucked inside the cavity.
Fresh herbs (rosemary, thyme, parsley, sage) – Classic herbs that make the turkey smell and taste like the holidays.
Turkey rub spices – Garlic powder, onion powder, paprika, chili powder, salt, pepper, brown sugar (or monkfruit), plus a pinch of cayenne for balance.
Olive oil or butter – Helps the rub stick and keeps the skin crisp.

How to Make Grandma’s Roast Turkey Recipe

Step 1: Take the turkey out of the refrigerator one hour before roasting. Remove the neck and giblets, then pat the skin dry with paper towels.

Step 2: Preheat the oven to 325°F. Mix the turkey rub ingredients with olive oil (or softened butter) to form a paste.

Step 3: Stuff the turkey cavity with orange slices, onion chunks, and sprigs of fresh herbs. Don’t overpack - airflow helps it roast evenly.

Step 4: Loosen the skin over the breast with your fingers and spread some of the rub directly onto the meat. Rub the remaining mixture all over the outside of the bird.

Step 5: Place the turkey on a roasting rack inside a pan. Tuck the wings under so they don’t burn. Roast for about 15 minutes per pound, or until the thickest part of the breast or thigh reaches 160°F. If it browns too quickly, tent loosely with foil.

Step 6: Let the turkey rest for 30 minutes before carving. The temperature will rise to a perfect 165°F. Serve on a platter with extra citrus and fresh herbs for a pretty holiday touch.

Grandma’s Tips

Keep a baster handy - grandma swore by basting every hour for extra crispy skin.
Always let the turkey rest before carving so the juices stay locked inside.

Modern Updates

Use an instant-read thermometer instead of guessing when it’s done.
For a lower-carb rub, swap the brown sugar for monkfruit or skip it entirely.

More Old Fashioned Thanksgiving Recipes

Make an entire Old fashioned grandma inspired Thanksgiving with our all of our recipes!

Green bean casserole
Sweet potato casserole
Mashed potatoes
Cranberry sauce
Gravy
Cranberry fluff salad
Raw broccoli salad
Pumpkin pie
Stuffing

beautiful roasted turkey sitting on the dinner table

Grandmas Turkey Recipe (Roasted in the Oven)

This old fashioned roast turkey recipe is simple, juicy, and full of nostalgic flavor just like grandma used to make. Fresh citrus, herbs, and a savory homemade rub come together to create a perfectly golden turkey that’s crispy on the outside and tender on the inside. It’s the kind of recipe that makes Thanksgiving dinner or any holiday meal feel extra special, with easy modern shortcuts that guarantee success every time.

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Servings: 8

Ingredients Method Notes

Ingredients

Turkey

12-18 pound whole turkey defrosted
2 oranges
2 onions
2 spring each fresh herbs rosemary, thyme, parsley, sage

Turkey Rub

½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon smoked paprika
½ tablespoon chili powder
1 tablespoon fine sea salt
½ tablespoon course ground black pepper
1 tablespoon brown sugar for sugar-free skip this or use golden monkfruit
1 pinch cayenne pepper
½ teaspoon minced dried rosemary
½ teaspoon dried thyme
¼ teaspoon dried sage
4 tablespoons olive oil extra virgin, or use softened unsalted butter

Method

Take the turkey out of the refrigerator one hour before roasting. Remove the neck and giblets, then pat the skin dry with paper towels.
Preheat the oven to 325°F. Mix the turkey rub ingredients with olive oil (or softened butter) to form a paste.
Stuff the turkey cavity with orange slices, onion chunks, and sprigs of fresh herbs. Don’t overpack - airflow helps it roast evenly.
Loosen the skin over the breast with your fingers and spread some of the rub directly onto the meat. Rub the remaining mixture all over the outside of the bird.
Place the turkey on a roasting rack inside a pan. Tuck the wings under so they don’t burn. Roast for about 15 minutes per pound, or until the thickest part of the breast or thigh reaches 160°F. If it browns too quickly, tent loosely with foil.
Let the turkey rest for 30 minutes before carving. The temperature will rise to a perfect 165°F. Serve on a platter with extra citrus and fresh herbs for a pretty holiday touch.

Notes

You can roast any size turkey you’d like—just adjust the cooking time for an unstuffed bird:

10–14 pounds: about 2 ½ to 3 ½ hours
14–18 pounds: about 3 ½ to 4 ½ hours
18–22 pounds: about 4 ½ to 5 ½ hours

For seasoning, plan on using roughly 3 tablespoons of rub and 3 tablespoons of olive oil for a 10-pound turkey. A 14-pound turkey will need about 4 tablespoons of each, while anything 18 pounds or larger does best with 5 tablespoons of each. The recipe as written works perfectly for a smaller to medium bird, but you’ll want to mix up extra rub for a larger turkey. Any leftover seasoning keeps well in an airtight jar for up to six months and is delicious sprinkled on chicken or pork.

There’s no need to brine or baste this turkey—it stays juicy on its own. In fact, opening the oven repeatedly to baste can slow down the cooking time. That said, if you enjoy basting with pan drippings, you can still spoon the juices over the top now and then. And if you love brining, try our simple turkey brine recipe for an added flavor boost.

If you don’t own a roasting rack, just nestle the turkey on a layer of whole carrots, onion slices, and celery in the pan. It adds flavor and keeps the bird lifted as it cooks.

Tying the drumsticks together is optional. It does give a nice presentation if you’re bringing the whole bird to the table, but for family-style serving we often skip it and carve the turkey into slices instead.

Finally, remember that oven temperatures can vary—sometimes by as much as 25°F! Using an inexpensive oven thermometer helps ensure your turkey roasts at the right temperature and saves you from holiday-day surprises.

FAQs

How many minutes per pound do you cook a turkey?

Plan for about 15 minutes per pound at 325°F, but always check the internal temperature instead of relying only on time.

Do you cover a turkey while roasting?

You can start uncovered to crisp the skin. If it browns too quickly, loosely cover it with foil for the remaining cook time.

Should I put butter or oil on my turkey?

Both work. Olive oil makes the skin crisp while butter adds richer flavor. You can even use a mix.

How do you keep a turkey moist in the oven?

Pat the turkey dry, season under the skin, roast with citrus and herbs inside, and let it rest before carving. These steps help lock in juices.