This Cider and Herb Roasted Whole Turkey is the ultimate centerpiece for your holiday table—perfectly juicy, deeply flavorful, and surprisingly simple to prepare.
A golden, crispy skin gives way to tender meat infused with aromatic rosemary, thyme, and sage. The secret? A luxurious herb compound butter rubbed under the skin and a steamy, fragrant basting liquid made from apple cider, ginger ale, and fresh citrus.
Whether you’re hosting Thanksgiving, Christmas, or a cozy winter gathering, this foolproof turkey recipe delivers restaurant-quality results every single time.
Why you’ll love this recipe!
What ingredients do I need?
- Herb Compound Butter
- Unsalted butter – Softened so it melts into the turkey skin and helps browning.
- Fresh rosemary – Earthy and piney, classic holiday aroma.
- Fresh thyme – Bright, woodsy flavor that pairs beautifully with poultry.
- Fresh sage – Warm, savory, and essential for classic turkey.
- Minced garlic – Adds aromatic depth.
- Kosher salt – Seasoning every layer for full flavor.
- Black pepper – Adds gentle spice and balance.
- For the Turkey
- Whole turkey (12–16 lbs) – Ideal size for tender, even cooking.
- Onion, celery, carrots – Create an aromatic “steam bath” inside the cavity.
- Orange (quartered) – Adds natural sweetness and moisture.
- Fresh rosemary, thyme, sage (herb bundle) – A mini bouquet of herbs to infuse subtle, even flavor.
- Apple cider – Sweet, warm base for basting liquid.
- Ginger ale – Adds caramelized sweetness and helps browning.
How long do I cook a turkey?
Unstuffed Turkey:
13–15 minutes per pound
Stuffed Turkey:
15–17 minutes per pound
Estimated Times:
- 12 lb turkey → 2.5–3.5 hours
- 14 lb turkey → 3–3.75 hours
- 16 lb turkey → 3.5–4 hours
Always confirm doneness: 165°F in the thickest part of the thigh.
How to Bundle Herbs (for Stuffing or Stock)
Create a simple herb bouquet (bouquet garni):
- Gather rosemary, thyme, and sage into a small bunch.
- Tie tightly with kitchen twine.
- Place inside the turkey cavity so the herbs infuse flavor without floating loose.
How to Scale This Recipe for Larger Turkeys
Increase everything proportionally:
- Butter: Add 1 tablespoon of herb butter per extra pound of turkey.
- Herbs and garlic: Increase by 25% for every 4 lbs added.
- Basting liquid:
- Under 18 lbs → keep the same
- Over 18 lbs → add an extra ½ cup apple cider + ½ cup ginger ale
- Cooking time: Use the per-pound guide above.
- Pan size: Ensure at least 1–1.5 inches of space around the turkey for airflow.
How to Defrost a Frozen Turkey
In the Refrigerator (safest method):
Allow 24 hours for every 4–5 lbs.
- 12 lb turkey → 3 days
- 14 lb turkey → 3.5 days
- 16 lb turkey → 4 days
Cold Water Method (faster):
Allow 30 minutes per pound, fully submerged and changing the water every 30 minutes.
For safety reasons, do not defrost at room temperature.
Pro Tips
- Remove the bag of giblets from the turkey cavity before doing anything else!
- Dry the turkey extremely well, inside and out, for the crispiest skin.
- Add the herbs to a food processor and pulse to chop them finely. Saves time with all the chopping! I love using my Beast Blender for this!
- Get UNDER the skin and rub that butter EVERYWHERE—this is the #1 secret to juicy meat.
- Keep it covered until the last hour to prevent drying out.
- Let it rest 30–40 minutes before carving (crucial for moisture).
- Save all drippings! They make the best gravy of your life. In fact, you should try my Easy Homemade Turkey Gravy with this!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Butter substitute: Use a high-quality vegan butter (Miyoko’s, Country Crock Plant).
- Garlic-free: Replace with 1 tsp garlic-infused oil.
- Citrus-free: Use apples instead of oranges.
- Low-sodium: Cut salt by half and season with more herbs.
- Gluten-free: The recipe is naturally gluten-free.
- Apple Cider: Chicken broth or apple juice.
- Ginger Ale: Chicken broth or ginger beer (however it is spicer and less sweet, so you can mix it 50/50 with water or chicken broth)
Leftovers and Storage
- Refrigerate: 3–4 days in airtight containers.
- Freeze turkey meat: Tightly wrap and freeze up to 3 month.
- Freeze turkey stock: 6 months.
- Reheat: Add a splash of broth and cover with foil at 300°F to keep moist.
But, I Still Have A Few Questions…
How do I know when my turkey is done?
Use a meat thermometer. The turkey is fully cooked when the thickest part of the thigh reaches 165°F.
Should I baste my turkey?
Yes—but only during the last hour of cooking. Opening the oven too often lowers the temperature and slows cooking.
Can I roast a stuffed turkey?
Yes—just follow the longer stuffed cook times provided above.
Can I use dried herbs instead of fresh?
Yes. Use ⅓ the amount because dried herbs are more concentrated.
1 tbsp fresh = 1 tsp dried.
Should I rinse the turkey?
No—rinsing raw poultry can spread bacteria around your sink and counters. Simply pat the turkey very dry with paper towels. Dry skin = crisp skin.
What if the skin starts getting too brown?
If the skin starts to get too dark before the inside is done, lightly tent the turkey with foil. Remove the foil during the final high-heat crisping phase.
Can I make gravy from the drippings?
YES—this recipe makes AMAZING drippings. Use all accumulated juices plus any browned bits stuck to the pan. Combine with flour, broth, or cream for the richest gravy. Check out my recipe here.
Should I baste the turkey while it cooks?
Yes—but only during the last 45–60 minutes. Baste once when uncovered and once more before increasing the temperature to crisp the skin.
Can I prepare my turkey the night before?
Absolutely! This is one of the BEST ways to improve flavor and texture. Prepare the compound butter, season the turkey, spread the butter under the skin, and let it sit uncovered in the fridge overnight. This dries the skin for a crispier roast and deeply seasons the turkey.
What size turkey do I need?
Use this helpful rule:
• 1–1.25 lbs per person
• 1.5 lbs per person if you want leftovers
Example: 10 people → 12–15 lb turkey
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Cider and Herb Roasted Whole Turkey
Ingredients
Herb Compound Butter
- 10 tbsp unsalted butter softened
- 2 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh sage finely chopped
- 2 tsp minced garlic
- 4 tsp kosher salt
- 1 tsp black pepper
For the Turkey
- 1 whole turkey 12–16 lbs recommended
- 1 cup apple cider
- 1 cup ginger ale
Stuffing (optional to infuse flavor)—
- 1 onion chopped
- 2 celery stalks
- 2 carrots
- 1 large oranges quarter
- Fresh rosemary thyme & sage (small bundle)
Instructions
Prep the Turkey
- Preheat oven to 325°F. Remove the bag of giblets from the turkey cavity. Pat the turkey very dry, inside and out, with paper towels and place it in a greased roasting pan.
Make the Herb Butter
- Mix softened butter, herbs, garlic, salt, and pepper. Rub the butter all over the turkey and under the skin (this is key for crispy golden skin).
Stuff the Turkey (optional, but I love the flavors it helps infuse)
- Fill the cavity with onion, garlic cloves, celery, carrots, oranges, and the bundle of fresh herbs.
Add the Basting Liquid
- Pour 1 cup apple cider, 1 cup ginger ale, and squeeze out some of the fresh orange juice over the turkey. Cover the pan tightly with foil.
Roast the Turkey
- Cover the turkey with foil and roast at 325°F for 13-15 minutes per pound (unstuffed) and 15-17 minutes per pound (stuffed)
- Uncover about 45 minutes before it’s done. Baste generously.
- Increase oven temperature to 425°F for the final 20–30 minutes to crisp and brown the skin.
Check for Doneness
- The turkey is ready when the thickest part of the thigh reaches 165°F.
Rest
- Let the turkey rest 30–40 minutes before carving (very important for juicy meat).
Save the Drippings
- Use all the pan juices to make rich, flavorful turkey gravy.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.