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Best Thanksgiving Turkey Recipe

Best Thanksgiving Turkey Recipe

This is a foolproof Thanksgiving turkey recipe that delivers a perfectly roasted bird with golden-brown skin and juicy interior without the need for brining or constant basting. The method uses a simple herb butter mixture rubbed under the skin for maximum flavor and moisture. With precise temperature guidelines and smart techniques, this approach works for both novice cooks and experienced chefs.
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Prep Time 1 hour
Cook Time 4 hours 30 minutes
Total Time 6 hours
Servings: 8 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 to 18 pound turkey (fully 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
  • ¾ cup unsalted butter (room temperature)
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 onion, peeled and quartered
  • 3 celery ribs, roughly chopped
  • 2 carrots, roughly chopped

Equipment

  • roasting pan
  • roasting rack
  • meat thermometer
  • aluminum foil

Method
 

Instructions
  1. Bring the turkey to room temperature. Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
  2. Fill the cavity. 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.
  3. Make the herb butter mixture. In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
  4. Rub the herb butter all over. Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about ⅓ of the herb butter between the skin and turkey breasts. Rub the remaining herb butter all over the entire outside of the turkey.
  5. Place on a roasting rack. Place the turkey on a roasting rack or on top of a bed of chopped vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
  6. Cook the turkey. 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.
  7. Let it rest. Let the turkey 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.
  8. Carve and serve. The last step is to carve the turkey and serve it up on a platter. Make sure to follow my tips on how to carve a turkey. And don't forget to save the juices from the pan to make turkey gravy!

Notes

For a 12-18 pound turkey. Cooking time is approximately 15 minutes per pound. Always use a meat thermometer to ensure proper internal temperature. Letting the turkey rest for 30 minutes after cooking is crucial for juicy results. Save the carcass for making turkey stock later.