Description
Make this Easy Thanksgiving Turkey Recipe with juicy, tender meat, golden crispy skin, and rich garlic herb butter. This beginner-friendly oven-roasted whole turkey uses fresh rosemary, thyme, sage, lemon, and garlic for wonderful holiday flavor. No brining or repeated basting is necessary. Perfect for Thanksgiving, Christmas, and family gatherings.
Ingredients
- ROAST TURKEY
- 1 whole turkey (12 to 18 pounds), completely thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 to 2 sprigs fresh sage
- Kosher salt and black pepper, to taste
- GARLIC HERB BUTTER
- 3/4 cup unsalted butter, softened to room temperature
- 6 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- OPTIONAL ROASTING VEGETABLES
- 1 onion, peeled and quartered
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped
Instructions
- Remove the fully thawed turkey from the refrigerator approximately 1 hour before cooking. Remove the neck and giblets from both cavities.
- Preheat your oven to 325°F (160°C). Thoroughly pat the turkey dry with paper towels to encourage crispy golden skin. Do not rinse raw turkey.
- Sprinkle kosher salt and black pepper inside the turkey cavity. Add the quartered onion, lemon wedges, rosemary, thyme, and sage. Leave enough space for hot air to circulate.
- In a small mixing bowl, combine softened unsalted butter, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped rosemary, and chopped thyme. Stir until smooth and evenly combined.
- Carefully slide your fingers beneath the skin covering the turkey breasts. Spread approximately one-third of the garlic herb butter underneath the skin. Rub the remaining butter over the entire turkey exterior.
- Arrange the optional quartered onion, chopped celery, and carrots in a roasting pan. Place the turkey breast-side up on a roasting rack or directly over the vegetable bed. Fold the wing tips underneath to prevent burning. Avoid tying the legs tightly together.
- Roast the turkey at 325°F (160°C), allowing approximately 15 minutes per pound. A 14-pound turkey generally takes around 3 hours 30 minutes. Begin monitoring the temperature after approximately three-quarters of the estimated roasting time.
- Insert a meat thermometer into the thickest breast and the innermost thigh and wing without touching bone. Continue roasting until every checked area reaches the food-safe internal temperature of 165°F (74°C).
- If the skin becomes too dark before the turkey finishes cooking, loosely cover the browned areas with aluminum foil. If necessary, move the oven rack lower or slightly reduce the oven temperature while monitoring the internal temperature.
- Remove the fully cooked turkey from the oven and transfer it to a carving board. Cover loosely with aluminum foil and allow the turkey to rest for approximately 30 minutes before slicing.
- Carve the turkey into serving portions and arrange on a serving platter. Serve warm with turkey gravy, cranberry sauce, mashed potatoes, and your favorite Thanksgiving sides. Reserve the roasting juices for homemade turkey gravy.
Notes
TURKEY SIZE: This recipe works best with a whole turkey weighing 12 to 18 pounds. Turkeys larger than 18 pounds generally need additional herb butter and more roasting time. Reduce the butter mixture as needed for smaller birds.
TURKEY THAWING: Allow approximately 24 hours of refrigerator thawing for every 5 pounds of frozen turkey. A 14-pound turkey generally requires 3 to 4 days to thaw completely.
TURKEY PLANNING: Allow approximately 1 pound of whole turkey per person. Plan for 1 1/2 pounds per person if you want generous leftovers.
RECOMMENDED TURKEY SIZES: Fewer than 8 guests: 10 to 12 pounds. 8 guests: 10 to 12 pounds. 12 guests: 14 to 18 pounds. 16 guests: 18 to 24 pounds. More than 16 guests: Consider roasting two smaller turkeys.
ROASTING TIMES: At 325°F, estimate 2 1/2 to 3 1/2 hours for a 10 to 14-pound turkey, 3 1/2 to 4 1/2 hours for a 14 to 18-pound turkey, and 4 1/2 to 5 hours for an 18 to 22-pound turkey. These are estimates only.
SAFE INTERNAL TEMPERATURE: Check the thickest breast, innermost thigh, and innermost wing with a meat thermometer. Every checked area must reach 165°F (74°C). Always rely on temperature rather than cooking time or meat color.
FOOD SAFETY: Never rinse raw turkey because splashing water can spread harmful bacteria. Wash hands, utensils, and surfaces thoroughly after handling raw poultry.
CRISPY SKIN: Pat the turkey skin completely dry before applying herb butter. Moisture on the skin can interfere with browning.
GARLIC HERB BUTTER: Softened butter spreads more easily. If the butter feels too firm, microwave it briefly for 5 to 10 seconds. Avoid completely melting it.
FRESH HERBS: Fresh rosemary, thyme, and sage contribute savory flavor and fragrance. Dried herbs can substitute for fresh herbs, but their flavor differs. Use sage sparingly because of its strong flavor.
NO BRINING OR BASTING: Herb butter provides plenty of richness and flavor. This recipe does not require brining or repeated basting.
TURKEY CAVITY: Fill the cavity loosely with lemon, onion, and herbs. Cook bread stuffing separately to promote even roasting.
TURKEY LEGS: Avoid tying the legs tightly together because unrestricted airflow encourages more consistent cooking.
ROASTING VEGETABLES: Onion, carrots, and celery create flavorful pan drippings. They can also support the turkey if you do not have a roasting rack.
OVEN ACCURACY: Some ovens differ from their selected temperature by approximately 25°F. Use an oven thermometer to check the actual roasting temperature.
EXCESSIVE BROWNING: If the breast or wings brown too quickly, cover them loosely with aluminum foil. You can also position the roasting pan on a lower oven rack.
RESTING TIME: Allow approximately 30 minutes of resting after roasting. This helps retain juices when carving.
TURKEY GRAVY: Save the flavorful pan drippings. Remove excess fat and combine the drippings with broth and a flour-based thickener to prepare homemade gravy.
SERVING SUGGESTIONS: Serve with cranberry sauce, turkey gravy, mashed potatoes, mashed sweet potatoes, mashed cauliflower, sweet potato casserole, glazed carrots, creamed corn, or Brussels sprouts.
LEFTOVER STORAGE: Refrigerate cooked turkey within 2 hours of cooking. Store at 40°F (4°C) or colder and enjoy within 3 to 4 days.
FREEZER STORAGE: Freeze leftover cooked turkey in airtight freezer-safe containers. For best quality, use within approximately 2 to 6 months.
REHEATING: Place turkey in a baking dish with a splash of broth. Cover tightly with aluminum foil and heat in a 300°F (149°C) oven until the meat reaches 165°F (74°C).
LEFTOVER IDEAS: Use leftover Thanksgiving turkey in homemade turkey soup, turkey salad, sandwiches, or turkey casserole.
NUTRITION INFORMATION: Estimated per serving based on 14 servings from a 14-pound turkey. Values vary depending on portion sizes and the amount of skin and herb butter consumed.
ADDITIONAL NUTRIENTS PER SERVING: Polyunsaturated fat: 5 g. Monounsaturated fat: 8 g. Potassium: 733 mg. Vitamin A: 411 IU. Vitamin C: 1 mg. Calcium: 43 mg. Iron: 3 mg.