Thanksgiving dinner wouldn’t be complete without a beautifully roasted turkey as the star of the table. This easy Thanksgiving turkey recipe ensures a flavorful, tender, and juicy bird with minimal effort. No complicated brining or constant basting is required—just a well-seasoned herb butter and the perfect roasting technique. Whether you’re a seasoned cook or preparing your first turkey, this guide will help you achieve a golden-brown, mouthwatering masterpiece that will impress your guests.
Why You’ll Love This Recipe
✅ No Brining Required – Save time with a straightforward, flavorful method.
✅ Juicy and Tender – Herb butter locks in moisture and enhances flavor.
✅ Crispy Golden Skin – Even roasting ensures a perfectly browned turkey.
✅ Perfect for Any Size – Works for small or large turkeys, adjusting for weight.
✅ Minimal Effort, Maximum Flavor – Simple steps lead to outstanding results.
What You Need to Make the Perfect Thanksgiving Turkey
Ingredients
For the Turkey:
- 1 whole turkey (12-20 lbs), fully thawed
- Kosher salt and black pepper, to taste
- 1 yellow onion, peeled and quartered
- ½ head of garlic, halved crosswise
- 1 lemon, quartered
- A few sprigs of fresh thyme and rosemary
For the Herb Butter:
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 teaspoons lemon zest
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Step-by-Step Guide to Making a Perfect Thanksgiving Turkey
Step 1: Prepare the Turkey
- Let the fully thawed turkey sit at room temperature for 45-60 minutes before roasting to ensure even cooking.
- Remove the turkey from its packaging and discard the neck and giblets from the cavity.
- Pat the turkey dry inside and out with paper towels to ensure crispier skin.
- Generously season the cavity with salt and black pepper.
Step 2: Make the Herb Butter
- In a medium bowl, combine softened butter, minced garlic, lemon zest, chopped thyme, rosemary, salt, and pepper.
- Mix well until smooth.
Step 3: Season and Stuff the Turkey
- Carefully loosen the skin over the turkey breasts with your fingers.
- Spread half of the herb butter under the skin, massaging it over the meat for extra moisture and flavor.
- Rub the remaining butter all over the outside of the turkey.
- Stuff the cavity with onion, garlic, lemon, and fresh herb sprigs to enhance the aroma and taste.
Step 4: Truss the Turkey
- Tie the legs together with kitchen twine to ensure even cooking.
- Tuck the wings under the turkey to prevent burning.
Step 5: Roast the Turkey
- Adjust the oven racks to fit the turkey in the center of the oven.
- Preheat the oven to 325°F (163°C).
- Place the turkey breast-side up on a roasting rack inside a large roasting pan.
- Roast for 13-15 minutes per pound, or until the thickest part of the breast and thigh reaches 165°F (75°C) on an instant-read thermometer.
- If the skin browns too quickly, loosely tent the top with foil.
Step 6: Rest and Carve
- Once fully cooked, remove the turkey from the oven and let it rest for 30-45 minutes before carving. This allows the juices to redistribute, keeping the meat tender.
- Save the pan drippings to make homemade turkey gravy!
Tips for the Best Thanksgiving Turkey
🔥 Ensure the turkey is fully thawed – Thaw 24 hours per 4 pounds in the fridge for safe and even cooking.
🧈 Use high-quality butter – It enhances flavor and moisture.
🧂 Season generously – Don’t skimp on salt and herbs for maximum taste.
🌡 Use a meat thermometer – It guarantees perfect doneness without overcooking.
⏳ Let the turkey rest before carving – This keeps it juicy and prevents dryness.
How to Store and Reheat Leftover Turkey
🥡 Refrigerate: Store leftovers in an airtight container for up to 4 days.
❄️ Freeze: Slice the turkey and freeze in sealed bags for up to 3 months.
🔥 Reheat: Warm in an oven at 325°F with a bit of broth or gravy to keep it moist.
FAQs About Cooking Thanksgiving Turkey
Q: Can I use dried herbs instead of fresh ones?
A: Yes! Use ⅓ the amount of dried herbs as a substitute for fresh.
Q: Should I baste the turkey?
A: Not necessary! The butter rub keeps it moist, and opening the oven frequently lowers the temperature.
Q: What size turkey should I get?
A: Plan for 1.5 lbs per person to ensure everyone gets a generous portion (and some leftovers!).
Q: Can I cook the turkey in a disposable roasting pan?
A: Yes! If you don’t have a roasting rack, place sliced onions, celery, and carrots at the bottom to lift the turkey.
Final Thoughts
This Easy Thanksgiving Turkey recipe guarantees a delicious, stress-free holiday meal. Whether you’re serving a small family gathering or a large crowd, this foolproof method ensures a perfectly roasted, flavorful bird every time. Try it this Thanksgiving and enjoy a juicy, tender turkey with minimal effort!
Short version
Easy Thanksgiving Turkey
Ingredients
For the turkey:
- 12-20 pound whole turkey fully thawed
- Kosher salt and black pepper
- 1 yellow onion peeled and quartered
- ½ whole head garlic halved crosswise
- 1 lemon quartered
- A few sprigs of fresh thyme and rosemary
Herb Butter:
- 1 cup unsalted butter fully softened
- 4 cloves garlic minced
- 2 teaspoons lemon zest save the rest of the lemon for the cavity
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Let the thawed turkey sit at room temperature for 45 minutes to 1 hour before roasting to ensure even cooking.
- Adjust oven racks so the turkey fits in the center of the oven, making sure the top isn’t too close to the heat source. Preheat the oven to 325°F.
- Make the Herb Butter: In a medium bowl, mix together the softened butter, minced garlic, lemon zest (save the rest of the lemon for the cavity), chopped fresh thyme, chopped fresh rosemary, salt, and pepper.
- Prepare the Turkey: Place the turkey on a rimmed baking sheet or in a disposable roasting pan to catch any juices. Remove it from its packaging and take out the neck and giblets bag from the cavity. (Check both the large body cavity and the smaller neck cavity.)
- Pat the turkey dry with paper towels, including inside the cavity. Generously season the cavity with salt and pepper. Carefully loosen the skin over the breasts using your fingers, being cautious not to tear it. Tuck the wings underneath the turkey.
- Stuff the cavity with the quartered onion, ½ head of garlic, quartered lemon, and a few sprigs of fresh rosemary and thyme. (If the turkey is small, don’t overstuff—just add what fits comfortably.)
- Rub herb butter under the loosened skin of the breasts and spread it around by gently massaging over the skin. Then rub the remaining herb butter all over the outside of the turkey.
- Tie the Turkey: Use kitchen twine to tie the legs together, securing them close to the body.
- Roast the Turkey: Place the turkey breast-side up on a rack inside a large roasting pan. (If using a disposable roasting pan without a rack, see the note below for tips.)
- Bake at 325°F for 13-15 minutes per pound, or until the internal temperature of the breast and thigh reaches 165°F. Start checking the turkey an hour before the estimated cook time to prevent overcooking. If the skin browns too quickly, loosely cover the top of the turkey with foil.
- Check for Doneness: Insert an instant-read thermometer into the thickest part of the breast and thigh, avoiding bone. The turkey is fully cooked when it registers 165°F.
- Rest the Turkey: Let the turkey rest for 30-45 minutes before carving. This allows the juices to redistribute, ensuring moist and tender meat. Keep it warm by covering it with foil while it rests. (Use this time to bake side dishes and make turkey gravy.)
- Save the pan drippings to make turkey gravy.
Notes
3 coarsely chopped celery ribs
3 coarsely chopped carrots How Much Turkey Per Person: Plan for 1.5 pounds of turkey per person to ensure everyone gets a generous serving and you’ll have leftovers.
