Easy Thanksgiving Turkey Recipe
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Additional Time
30 mins
-
Total Time
3 hrs 50 mins
-
Servings
12 servings
-
Calories
463 kcal
-
Course
Main Course
-
Cuisine
American
Easy Thanksgiving Turkey Recipe
Description
The recipe is designed for a 12 to 20 pound turkey, with detailed preparation steps including thawing time (24 hours per five pounds in the fridge) and allowing the bird to come to room temperature before roasting. A garlic herb butter is made by combining softened butter with minced garlic and finely chopped rosemary, parsley, and thyme, which is then used to season the turkey.
After removing the giblets and drying the bird thoroughly, the turkey is trussed and positioned in a roasting pan with wings tucked under to ensure even cooking. The method involves roasting at 375°F, with cook time estimated at about 13 minutes per pound. The bird's exterior is well-coated with herb butter to enhance moisture retention and flavor.
The turkey is typically served with gravy or cranberry sauce. Leftovers can be refrigerated up to five days or frozen up to five months, providing flexibility for extended meal planning.
Cooking time is estimated and should be adjusted for birds larger than 14 pounds. This recipe emphasizes attentive preparation for a consistent, well-seasoned roast turkey central to a traditional Thanksgiving meal.
Ingredients
- 12-20 pound turkey
- 3-4 sage leaves
- 3-4 rosemary sprigs
- ½ yellow onion
- salt to taste
- black pepper to taste
- 3-4 thyme sprigs
- ½ cup butter very softened
- 1 tablespoon garlic minced
- 1 tablespoon rosemary finely chopped fresh
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon thyme finely chopped fresh
- 1 cup water
- gravy for serving, or cranberry sauce
Instructions
A few days beforehand...
- If your turkey is frozen, thaw in the fridge in advance. You'll want to allow for one full day/24 hours in the fridge for every five pounds of turkey. Allow to rest out of the fridge for one hour before cooking to allow it to come to room temperature.
Prepare the Garlic Herb Butter
- Combine butter, garlic, and herbs in a small bowl. Mash with a fork and stir to combine. Set aside.
Prepare the Turkey
- Preheat oven to 375 degrees.
- Reach into the cavity of the turkey and pull out the giblets bag and neck (I discard both).
- Use paper towels to pat the turkey completely dry on the outside, and use a few paper towels to soak up any liquid from inside the cavity.
- Place turkey in a roasting pan on the rack. Tuck the wings under the body of the turkey. (This usually requires a little elbow grease - just shove them under there!) If the legs aren't tied together already, tie together the legs using some bakers twine (or dental floss, in a pinch).
- Place onion, sprigs of rosemary and thyme, and sage leaves inside the cavity.
- Use your fingertips to loosen the skin from the top side of the turkey. Rub half of the butter mixture under the skin as far as you can reach without tearing the skin.
- Season the outside of the turkey all over with a generous amount of salt and pepper. Rub remaining garlic butter over the outside of the turkey.
- Use two long sheets of foil to create a "tent" over the turkey. (But sure to just create a loose covering, do not press the foil tightly onto the turkey. You want the foil to be touching the turkey as little as possible.
Cook the Turkey
- Transfer turkey/roasting pan to a rack in the lower third of your oven.
- Cook for two hours on the BAKE setting at 375 degrees.
- Remove foil and increase oven temperature to 425 degrees. Pour 1 cup of water into the bottom of the roasting pan (don't pour it over the turkey).
- Continue to cook another 45 minutes or until internal temperature (using a meat thermometer inserted into the deepest part of the turkey thigh) reads 160 degrees (*if your turkey becomes completely browned all over and has not yet reached 160 degrees internal temperature, tent with foil again to keep the skin from burning while the turkey finishes cooking through.)
- Allow the turkey to rest for at least 20-30 minutes before carving (this is important to keep your turkey juicy and not dried out!). Serve with gravy and/or cranberry sauce. Enjoy!
Notes
- Allow 24 hours in the fridge for each five pounds to thaw if cooking from frozen; bring turkey to room temperature for one hour before roasting.
- Cook the turkey approximately 13 minutes per pound at 375°F; adjust time based on the bird's size, especially above 14 pounds.
- Roasted turkey leftovers store well in the fridge for up to five days or can be frozen for up to five months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 1g | 0% |
| Protein | 70g | 140% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 373mg | 16% |
| Potassium | 746mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
