Description
This Easy, No Fuss Thanksgiving Turkey recipe offers a foolproof method to prepare a perfectly roasted turkey that’s juicy, flavorful, and stress-free. Seasoned with fresh herbs, garlic, and a delightful herb butter, this recipe guides you through each step to achieve a golden brown, tender turkey perfect for your holiday feast.
Ingredients
Scale
Turkey and Aromatics
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
Herbs
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
Butter Mixture
- 1 cup unsalted butter, softened
- 6-8 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh chopped herbs (reserved from above)
Instructions
- Thaw Turkey: If frozen, thaw the turkey in the refrigerator for 24 hours per 5 pounds, adding an extra day for safety.
- Bring to Room Temperature: Remove turkey from fridge 1 hour before roasting to let it come to room temperature.
- Preheat Oven and Prepare Rack: Adjust oven rack to center and preheat oven to 325°F (163°C).
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and ½ tablespoon fresh chopped sage into a smooth herb butter mixture.
- Prepare Turkey: Remove turkey from packaging, discard or reserve neck and giblets, and pat dry with paper towels.
- Season Cavity: Season inside the turkey cavity with salt and pepper. Stuff cavity with quartered lemon, onion, apple, and leftover fresh herbs.
- Apply Herb Butter Under Skin: Loosen skin atop the breasts and spread a few tablespoons of herb butter beneath the skin.
- Tuck Wings and Position Turkey: Tuck wings under the turkey and place the bird on a roasting rack inside a roasting pan.
- Brush Herb Butter on Skin: Microwave remaining herb butter for 30 seconds to soften and brush it over the entire outer surface, including legs and wings.
- Roast Turkey: Roast at 325°F for 13-15 minutes per pound until the internal temperature reaches 165°F, measured in the middle of the thigh and breast.
- Mid-Roast Check and Tent: Check halfway through cooking; when skin is golden brown, tent the turkey with foil to prevent breast meat from overcooking. Optionally, start roasting tented and remove foil during the last hour to brown skin.
- Rest the Turkey: Remove from oven, tent loosely with foil, and let rest 20-30 minutes before carving.
- Carve and Serve: Carve the turkey on a large cutting board inside a sheet pan to catch juices. Reserve pan drippings for gravy.
Notes
- This recipe ensures a juicy, flavorful, and perfectly cooked roasted turkey with minimal stress.
- Letting the turkey come to room temperature before roasting helps it cook evenly.
- Using fresh herbs in butter enhances flavor and aroma.
- Tenting the turkey with foil protects the breast meat from drying out while allowing the skin to brown beautifully.
- Resting the turkey is crucial to retain juices and make slicing easier.
- Reserve neck and giblets for making delicious homemade gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 70 g
- Cholesterol: 264 mg
