Description
This Easy, No Fuss Thanksgiving Turkey recipe delivers a perfectly roasted, juicy, and flavorful bird without the stress. Infused with fresh herbs and a savory herb butter, this classic turkey is simple to prepare and ensures a moist and tender result, making it the star of your holiday feast.
Ingredients
Scale
Turkey and Stuffing
- 1 12-20 pound turkey*
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary*
- 0.75 ounce container fresh thyme*
- 0.75 ounce container fresh sage*
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped herbs (reserve leftover rosemary, thyme, and sage)
Instructions
- Thaw the Turkey: If the turkey is frozen, thaw it in the refrigerator for 24 hours per 5 pounds of bird. It’s recommended to allow an extra day for safety.
- Bring to Room Temperature: Remove the thawed turkey from the fridge about 1 hour before roasting to let it come to room temperature for even cooking.
- Preheat Oven and Prep Rack: Adjust the oven rack to place the turkey in the center of the oven and preheat to 325 degrees F.
- Make Herb Butter: Combine softened unsalted butter, minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and 0.5 tablespoon fresh chopped sage in a bowl. Reserve the remaining fresh herbs for stuffing.
- Prepare the Turkey: Remove packaging and take out the neck and giblets from the cavities (reserve for gravy or discard). Pat the turkey very dry with paper towels.
- Season and Stuff: Season the cavity inside the turkey with salt and pepper. Stuff it with quartered lemon, onion, apple, and the leftover fresh herbs.
- Apply Herb Butter Under Skin: Carefully loosen and lift the skin above the breasts and smooth a few tablespoons of herb butter underneath to flavor the meat directly.
- Tuck Wings and Position Turkey: Tuck the turkey’s wings underneath and set the bird on a roasting rack inside a roasting pan.
- Brush Remaining Herb Butter: Microwave the remaining herb butter mixture for 30 seconds until softened but not fully melted. Use a basting brush to coat the outside of the turkey, including legs and wings.
- Roast the Turkey: Roast at 325 degrees F for about 13-15 minutes per pound. Use a thermometer to check internal temperature aiming for 165 degrees in the middle of thigh and breast. Halfway through cooking, when the skin is golden, tent the turkey with foil to prevent over-browning and protect breast meat.
- Rest the Turkey: Once cooked, tent the turkey with foil and let it rest on the counter for 20-30 minutes. Move it to a large cutting board inside a sheet pan to catch any juices when carving.
- Make Gravy: Reserve drippings and juices from the roasting pan to make turkey gravy if desired.
Notes
- This foolproof Thanksgiving turkey recipe ensures flavorful, juicy meat with minimal worry.
- Using fresh herbs and herb butter guarantees a deeply aromatic bird.
- Letting the turkey rest is essential for juicy final slices.
- Tent with foil midway protects from overcooked breast meat and dry skin.
- Adjust cooking time based on your actual turkey weight using 13-15 minutes per pound guideline.
Nutrition
- Serving Size: 1 serving
- Calories: 576
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 70 g
- Cholesterol: 264 mg
