Description
This Easy Thanksgiving Turkey Recipe is the ultimate guide to a perfectly roasted bird that’s juicy, flavorful, and golden-brown every time. Forget brining, basting, or complicated steps—this foolproof method uses a simple garlic-herb butter and aromatic vegetables to deliver a tender turkey with crispy skin. Ideal for Thanksgiving, Christmas, or any holiday celebration.
Ingredients
- 12–18 lb turkey, fully thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1–2 sprigs each: fresh rosemary, thyme, and sage
- Kosher salt and black pepper
- ¾ cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 onion, peeled and quartered (for vegetable bed)
- 3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
Instructions
- Bring the turkey to room temperature for at least 1 hour before roasting. Remove giblets.
- Pat turkey dry, season inside cavity with salt and pepper, and stuff with onion, lemon, and herbs.
- Mix softened butter, minced garlic, salt, pepper, rosemary, and thyme to make herb butter.
- Loosen turkey skin and spread ⅓ of the herb butter underneath; rub remaining butter over the outside.
- Place turkey on a rack or on top of chopped vegetables in a roasting pan. Tuck wings under bird.
- Preheat oven to 325°F (160°C). Roast for about 15 minutes per pound until internal temperature reaches 158–160°F. Tent with foil if skin browns too fast.
- Rest turkey for 30 minutes before carving. Cover loosely with foil to keep warm.
- Carve and serve with pan juices, gravy, or your favorite sides.
Notes
For best results, use a thermometer to avoid overcooking. Letting the turkey rest ensures juicy meat. Fresh herbs give the best flavor. Pan vegetables can be used for flavorful drippings or homemade gravy.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasted
- Cuisine: American