Description
This Easy Thanksgiving Turkey Recipe makes a tender, juicy, golden-brown turkey every time! With a garlic herb butter and fresh aromatics, this simple method delivers big flavor with minimal stress — perfect for holiday dinners or festive gatherings.
Ingredients
- Roast Turkey:
- 12 to 18 pound turkey (fully thawed; see notes for larger birds)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1–2 sprigs fresh rosemary
- 1–2 sprigs fresh thyme
- 1–2 sprigs fresh sage
- Kosher salt and black pepper, to taste
- Herb Butter:
- 3/4 cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- Vegetables Under Turkey (optional, but recommended):
- 1 onion, peeled and quartered
- 3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
Instructions
- Prepare the Turkey: Remove turkey from packaging. Take out neck and giblets from cavity. Pat dry thoroughly with paper towels, inside and out.
- Make the Herb Butter: In a bowl, mix softened butter, minced garlic, salt, pepper, rosemary, and thyme until combined.
- Season the Turkey: Loosen the skin over the turkey breast gently with your fingers. Spread half the herb butter under the skin and the rest all over the outside of the turkey.
- Stuff with Aromatics: Place the onion, lemon, rosemary, thyme, and sage inside the turkey cavity. Season the cavity with salt and pepper.
- Prepare the Roasting Pan: Scatter the optional chopped onion, celery, and carrots on the bottom of a large roasting pan. Place a roasting rack on top and set the turkey breast-side up.
- Roast: Preheat oven to 325°F (165°C). Roast the turkey uncovered for 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Baste: Every 45 minutes, baste the turkey with the pan juices for golden, crispy skin.
- Rest & Carve: Remove turkey from the oven and let it rest for 20–30 minutes before carving. Serve with pan drippings or homemade gravy.
Notes
- To thaw a frozen turkey safely, refrigerate it for about 24 hours for every 4–5 pounds.
- For larger turkeys (over 18 lbs), loosely cover the top with foil halfway through cooking to prevent over-browning.
- If using salted butter, reduce added salt by half.
- Use the leftover bones to make a rich turkey stock or soup!
- Prep Time: 20 minutes
- Cook Time: 3–4 hours
- Category: Main Course
- Method: Roast
- Cuisine: American