Roast Turkey Recipe

The BEST Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect Thanksgiving turkey, with none of the stress! Plus a step by step tutorial for how to cook the perfect turkey.

Not only is this roasted turkey recipe fool-proof and easy to make, it will exceed expectations as the centerpiece of your Thanksgiving feast!

Why in the world do people stress so much over their Thanksgiving Turkey? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that usually means you have a table full of people not to disappoint. Ok, I get it. It’s a big deal.

My hope is to squash any fears or insecurities you might have about cooking a perfect, beautiful Thanksgiving Turkey. This method is completely fuss-free and EASY. There’s no brining or basting the turkey, no cooking it upside down, or anything weird.

You don’t even need an expensive roasting pan. I’m convinced that this recipe is not only the simplest way to cook a Thanksgiving turkey, it also yields a gorgeous, super juicy, perfectly cooked turkey.

The real KEY to baking a perfect Thanksgiving Turkey is not to overcook it–that’s what dries out the meat, and you want to carve into a juicy, moist turkey on Thanksgiving! So, just plan ahead to get the timing right.

Easy, No Fuss Thanksgiving Turkey

Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey.

Prep: 20min

Total: 230min

Serving Size: 1 serving

Nutrition Facts: calories 576 kcal, Carbohydrate 3 g, Protein 70 g, Fat 30 g, Saturated Fat 12 g, Cholesterol 264 mg, Sodium 518 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 12-20 pound turkey*
• 1 onion (, peeled and quartered)
• 1 lemon (, quartered)
• 1 apple ((your favorite kind), quartered)
• .75 ounce container fresh rosemary*
• .75 ounce container fresh thyme*
• .75 ounce container fresh sage*
• 1 cup unsalted butter (, softened)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6-8 cloves garlic (, minced)
• fresh chopped herbs

Instruction:

1. If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
2. Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
3. Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
4. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
5. Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
6. Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
7. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
8. Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
9. Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted–just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
10. Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
11. (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
12. ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
13. Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
14. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Perfect Roast Turkey

Use lemon, garlic and thyme to flavor Ina Garten’s Perfect Roast Turkey recipe from Barefoot Contessa on Food Network, great for the holidays or just dinner.

Prep: 0 30min0

Total: 0 3h20min0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 762, Fat 37g, Saturated Fat 14g, Carbohydrate 7g, Fiber 2g, Sugar 1g, Protein 97g, Cholesterol 349mg, Sodium 1578mg

Ingredients:

• 1/4 pound (1 stick) unsalted butter
• 1 lemon, zested and juiced
• 1 teaspoon chopped fresh thyme leaves
• 1 fresh turkey (10 to 12 pounds)
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme
• 1 whole lemon, halved
• 1 Spanish onion, quartered
• 1 head garlic, halved crosswise

Instruction:

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

Garlic Herb Butter Roast Turkey

How to cook a perfect Roast Turkey without brining this holiday season! Moist and succulent turkey slathered with a garlic herb butter then oven roasted to get the most perfect, juicy meat and golden brown skin!

Prep: 15min

Total: 195min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 703 kcal, Carbohydrate 4 g, Protein 92 g, Fat 34 g, Saturated Fat 12 g, Cholesterol 378 mg, Sodium 444 mg, servingSize 1 serving

Ingredients:

• 12 pound (6 kg) whole turkey, skin on ((fully defrosted, washed, giblets and neck removed))
• 3 heads garlic cut in half horizontally (divided)
• 3 slices lemon (divided)
• 6 sprigs thyme (divided)
• 6 sprigs rosemary (divided)
• 1/2 cup olive oil (divided)
• 4 ounces (125 g) unsalted butter
• 1 teaspoon chopped fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 4 teaspoons minced garlic
• Salt
• Cracked Pepper

Instruction:

1. Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.
2. Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
3. Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.
4. Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil.
5. Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.
6. Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).
7. Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.
8. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.
9. Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast, uncovered, for an hour.
10. Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.*(For an extra large turkey, you may need an additional half hour to an hour.)
11. For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn’t burn, until the skin is crispy and golden browned all over.
12. Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.
13. Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.
14. Gravy Recipe HERE!

Easy Thanksgiving Turkey

Easy Thanksgiving Turkey can be a reality! This juicy Turkey Recipe is nearly fool-proof and cooked in the ultimate spice rub.

Prep: 30min

Total: 270min

Yield: 16

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 324 kcal, Carbohydrate 5 g, Protein 52 g, Fat 10 g, Saturated Fat 5 g, Trans Fat 0.2 g, Cholesterol 167 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 4 g

Ingredients:

• 1 Turkey (15-16 pounds, or adjust cook time to size)
• 1 cup Turkey Seasoning
• ½ cup Butter (softened)
• 3 White or Yellow Onions (sliced into quarters)
• 2 Lemons (sliced into wedges)
• 8 Garlic Cloves
• 5 Rosemary sprigs
• ½ cup Fresh Thyme
• ½ cup Fresh Sage Leaves

Instruction:

1. Remove the turkey from the refrigerator 1 hour before roasting.
2. Preheat the oven to 325°F.
3. Pat the turkey dry with paper towels.
4. Remove the neck and giblets.
5. Season the cavity of the turkey with salt and pepper.
6. Fill the cavity with half of the following: quartered onions, lemons, cloves of garlic, and the fresh herbs.
7. Rub the butter and spice rub all over the turkey, including under the skin of the breasts.
8. Place the turkey, breast side up, on a rack in a roasting pan and tuck the wings under the turkey, and tie the ends of the turkey legs together with kitchen twine.
9. Arrange the remaining onions, garlic, and herbs around the turkey.
10. Place the turkey in the oven and roast for 15 minutes per pound.
11. Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil.
12. Check the temperature at the meatiest part of the thigh and breast to ensure it has reached 165°F.
13. Loosely cover the turkey with foil and let it rest for 15 minutes before carving.

Your First Turkey! Easy Roast Turkey for Beginners for the Holidays!

FAQ

Is it better to cook a turkey at 325 or 350?

How do you keep a turkey moist when roasting?

Do you roast a turkey covered or uncovered?

How many hours does it take to roast a turkey?

Turkey Weight	Servings	Cooking Time
12 to 14 lb	8 to 10	2 3/4 to 3 hours
15 to 18 lb	10 to 12	3 1/4 to 4 hours
18 to 20 lb	12 to 14	4 to 4 1/4 hours
20 to 22 lb	14 to 16	4 1/4 to 4 3/4 hours