Easy Thanksgiving Turkey (Best No-Fail Recipe)
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs
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Servings
14 servings (for a 14 pound turkey)
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Calories
515 kcal
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Course
Main Course
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Cuisine
American
Easy Thanksgiving Turkey (Best No-Fail Recipe)
Description
The preparation starts by bringing the turkey to room temperature, removing giblets, and seasoning inside the cavity with salt, pepper, onion, lemon, and fresh rosemary, thyme, and sage. An herb butter combining softened butter, garlic, salt, pepper, and chopped herbs is prepared. The skin is loosened gently to rub some butter underneath, with the remainder spread all over the outside. The turkey is positioned on a roasting rack or bed of vegetables to promote even cooking and prevent burning.
Roasting at 325°F for approximately 15 minutes per pound allows the bird to cook thoroughly and develop a golden, seasoned skin. Tucking the wing tips prevents burning. This method produces a flavorful, moist turkey suitable for holiday meals and other special occasions.
Adjust the quantity of herb butter and cooking time based on the bird’s size, using additional butter for larger turkeys. Oven temperature can vary, so using an oven thermometer and monitoring temperature helps ensure proper doneness. Letting the turkey rest after roasting helps juices redistribute for better texture.
Ingredients
Roast Turkey
- to 18 pound turkey fully thawed, see notes below about using a larger turkey
- 1 onion peeled and quartered
- 1 lemon quartered
- 1 to 2 prigs rosemary fresh
- 1 to 2 prigs thyme fresh
- 1 to 2 prigs sage fresh
- kosher salt
- black pepper
Herb Butter
- ¾ cup butter room temperature, unsalted
- 6 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon rosemary finely chopped fresh
- 1 tablespoon thyme finely chopped fresh
Vegetables Under Turkey (optional, but recommended)
- 1 onion peeled and quartered
- 3 celery roughly chopped, ribs
- 2 carrot roughly chopped
Instructions
- Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
- Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don't overfill the cavity as you do want some airflow.
- In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
- Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.
- Rub the remaining herb butter all over the entire outside of the turkey.
- Place the turkey on a roasting rack or on top of a bed of vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
- Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don't need to baste the turkey, but do keep an eye on it after it's about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.
- Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
- Carve and serve the turkey. And make sure to save the juices from the pan to make turkey gravy!
Notes
- For turkeys larger than 18 pounds, increase herb butter quantity and extend cooking time accordingly.
- If your turkey weighs less than 12 pounds, reduce the herb butter amounts to avoid excess.
- Ovens vary in temperature by up to 25 degrees; use an oven thermometer to check and adjust cooking as needed for reliable results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings (for a 14 pound turkey)
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 70g | 140% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 249mg | 83% |
| Sodium | 528mg | 22% |
| Potassium | 733mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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