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5.0 from 6 votes

Thanksgiving Turkey

This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.

Prep Time
20 mins
Cook Time
3 hrs
Additional Time
40 mins
Total Time
4 hrs
Servings: 12
Calories: 561 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 12 to 16 pound whole turkey *
  • ¼ cup salted butter softened
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion
  • 3 medium carrots
  • 3 ribs celery
  • 1 bunch fresh herbs see notes, optional
  • 2 cups chicken broth or turkey broth

Instructions

    Cup of Yum
  1. Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.
  2. Preheat the oven to 350°F.
  3. Peel each onion and cut into 1-inch wedges.
  4. In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.
  5. Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.
  6. Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.
  7. Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.
  8. Pat the skin of the turkey dry with paper towels and rub with the butter mixture.
  9. Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren't using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.
  10. Place the turkey on the rack, breast side up.
  11. Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.
  12. Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.
  13. Make gravy from the drippings while the turkey rests if desired.

Notes

  • Prep Tips:
  • - You can find thawing times here.- A larger turkey may need extra butter/seasoning. - If you do not have a rack, the turkey can be cooked directly on the vegetables.- For even cooking, I recommend cooking the stuffing on the side.- Fresh herbs can include parsley, thyme, rosemary and/or sage.
  • parsley, thyme, rosemary and/or sage.
  • Cooking Temperature
  • Place a thermometer in the thickest part of the thigh, ensuring it doesn't touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests.
  • Cooking Times (approximate)
  • 8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
  • 12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
  • 14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
  • 18 to 20 pound Unstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
  • 20 to 24 pounds Unstuffed: 4 ½ to 5 hours,  Stuffed: 4 ¾ to 5 ¼ hours

Nutrition Information

Calories 561 (28%) Carbohydrates 3g (1%) Protein 104g (208%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 315mg (105%) Sodium 924mg (39%) Potassium 1174mg (34%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2853IU (57%) Vitamin C 2mg (2%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 561

% Daily Value*

Calories 561 28%
Carbohydrates 3g 1%
Protein 104g 208%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 315mg 105%
Sodium 924mg 39%
Potassium 1174mg 25%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2853IU 57%
Vitamin C 2mg 2%
Calcium 68mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.