A great roast turkey doesn’t need a complicated ingredient list. It needs plenty of flavour, the right roasting technique, and enough resting time to keep every slice juicy.

Our go-to combination? Rotisserie Chicken Seasoning + Holiday Seasoning. One brings the savoury backbone; the other layers in the herbs and aromatics that make a roast turkey taste unmistakably like the holidays.

For one whole turkey, you’ll need 1 pkg Rotisserie Chicken Seasoning + 3 tbsp Holiday Seasoning. Then let the oven do the heavy lifting.

Why two seasonings are better than one

Rotisserie Chicken Seasoning brings paprika, garlic, and sumac to the mix, giving the turkey a deeply savoury base and helping create a beautifully seasoned exterior.

Holiday Seasoning adds the classic flavours you expect around the holiday table, including sage, rosemary, and lemon peel.

Together, you get savoury, herby, aromatic flavour in every bite, without measuring out a parade of individual spices.

How to roast your turkey

If your turkey is frozen, thaw it completely in the refrigerator before cooking. A whole frozen turkey can take several days to defrost, so this is one job you don’t want to leave until the night before.

When you’re ready to roast:

1. Preheat oven to 350° F (175° C). Remove any plastic covering, giblets, and the neck from the turkey cavity. Rinse thoroughly with cold water and pat dry with paper towel.
2. Stuff the turkey, if desired, immediately before roasting. Spoon stuffing lightly into the cavity rather than packing it tightly.
3. Place the turkey breast-side up in a roasting pan. Rub the outside with oil and season with 1 pkg Rotisserie Chicken Seasoning and 3 tbsp Holiday Seasoning.
4. Roast until cooked through. As a guide, allow approximately 15–20 minutes per pound, but use temperature, not the clock, as your final test.
5. Check the turkey with an instant-read thermometer inserted into the thickest part of the breast. It should reach 165°F (74°C).
6. Remove from the oven, loosely cover with foil, and let stand for 15 minutes before carving.

That last step matters. Resting gives the juices time to redistribute through the meat instead of running onto your cutting board the moment you start carving.

Don’t toss those drippings

Once the turkey is out of the roasting pan, you’re holding the beginnings of one of the best parts of dinner.

Prepare Savoury Herb Gravy according to the package directions, then stir in the turkey pan drippings for extra richness and roast flavour. Keep it warm while the turkey rests, then reheat just before serving.

Tip: Taste your gravy after adding the drippings before adding any extra seasoning. The drippings have already picked up plenty of flavour from both seasoning blends.

How to carve your turkey

Start by removing the legs and thighs, cutting through the joint where they meet the body. Separate the drumsticks from the thighs, then slice the thigh meat.

For the breast, cut down alongside the breastbone and follow the rib cage to remove each breast in one piece. Slice crosswise and arrange on your serving platter.

Save the carcass and bones, too. They’re packed with flavour and make an excellent base for homemade turkey stock.

Build the rest of the plate

The turkey may get centre-stage billing, but Thanksgiving dinner is an ensemble cast. Round it out with these five holiday recipes:

1. Traditional Roast Turkey: Recipe
The main event, seasoned with Rotisserie Chicken Seasoning and Holiday Seasoning and roasted until juicy and golden.

2. Sage & Apple Stuffing: Recipe
A savoury-sweet classic with sage, rosemary, chives, and apple. Prep it the day before, then heat it while the turkey roasts. 

3. Garlic Mashed Potatoes: Recipe
Creamy mashed potatoes seasoned with Herb & Garlic Dip Mix. Prep your potatoes ahead to make day-of cooking easier.

4. Green Beans with Almonds: Recipe
Crisp-tender green beans topped with toasted almonds for a simple, fresh side with just the right amount of crunch.

5. Holiday Roasted Veggies: Recipe
Toss with oil and Holiday Seasoning ahead of time, then roast while the turkey rests and the oven is already hot.

And, of course, spoon that Savoury Herb Gravy generously over everything that will sit still long enough.

Your Thanksgiving game plan

The easiest Thanksgiving dinner is the one that doesn’t all start at 2 p.m. on Thanksgiving Day. Make dessert and prep potatoes and green beans two days ahead. The day before, prep your stuffing and vegetables and set the table.

On the big day, focus on the turkey first. While it roasts, heat the stuffing, cook the green beans and mashed potatoes, and prepare the gravy. Once the turkey comes out to rest, slide the vegetables into the still-hot oven.

Turkey carved. Gravy warm. Sides ready. Dinner served.