Best Thanksgiving Turkey Recipe
This easy, no-fail Thanksgiving Turkey Recipe is coated in a rich, savory herb butter for perfectly juicy meat and golden crispy skin. No brining or fancy equipment needed. Just simple ingredients and step-by-step method that guarantees a beautiful roast turkey each and every time.
Servings: 12 servings (approx)
Calories: 746kcal
Tools
- Roasting Pan and Rack This is the one I've used for years.
- Probe Thermometer Absolutely essential
- Carving Knife A quality carving knife will last years.
Ingredients
For the Turkey
- 12-14 pound turkey - fully thawed
- 1 onion - peeled and quartered
- 1 apple - quartered
- 2 large carrots - chopped
- 2 stalks celery - chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 cups chicken or turkey stock
Herb Butter
- ¾ cup unsalted butter - softened
- 2 tablespoons olive oil
- 4 cloves garlic - minced
- 2-3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons poultry seasoning
Instructions
- About 1 hour before roasting, remove your fully thawed turkey from the refrigerator and let it rest at room temperature. This takes the chill off which helps the butter mixture stick properly and the turkey cook more evenly.
- Adjust the oven rack so that your turkey will sit in the center of your oven. If your roasting your turkey in a convection oven, position the rack in the lower position so that the top of your turkey is not too close to the convection fan.
- Preheat the oven to 325°F (165°C).
- Make the herb butter by combining ¾ cup softened unsalted butter, 2 tablespoons of olive oil, 4 cloves minced garlic, 2-3 teaspoons salt, 1 teaspoon pepper, 1 teaspoon paprika, and 2 teaspoons poultry seasoning in a small bowl. Mix until smooth and set aside.
- Remove the giblets and neck from the inside of the turkey (save them to make gravy or turkey stock if you'd like, or discard), then pat the turkey completely dry with paper towels.
- Gently loosen the skin over the breast using your fingers to create space for the butter. Spread about ⅓ of the herb butter mixture under the loosened skin, then rub the remaining butter all over the outside of the turkey.
- Place the onion, apple, and fresh herbs inside the turkey cavity. Tie the legs with kitchen twine (optional) and tuck the wing tips underneath the turkey to prevent them from burning.
- Scatter the chopped carrots, celery, and any remaining onion in the bottom of a large roasting pan. Add 2 cups of turkey or chicken stock.
- Place the turkey on the roasting rack positioned inside the roasting pan.
- Roast for about 13 to 15 minutes per pound. The turkey is ready when a meat thermometer registers 160°F in the thickest part of the breast (or 165°F to 170°F in the thigh). Remove from the oven.
- Check the turkey about halfway through roasting. Once the skin is a deep golden brown, loosely tent the top with foil to protect the breast meat from overcooking. Or, start covered and remove the foil during the final hour to allow the skin to brown.
- Transfer the turkey to a large cutting board placed inside a large rimmed baking sheet to catch any excess drippings. Tent loosely with foil, and let it rest for at least 30 minutes before carving.
- Carve and serve the turkey. Remember to reserve any juice and drippings to make homemade turkey gravy.
Notes
- If your turkey is larger than 14 pounds you'll want to increase the herb butter mixture so that it can fully coat the skin. Add 2 additional tablespoons of butter (or olive oil) for every 2 extra pounds of turkey.
- Basting is optional. The butter under the skin does most of the work to keep the turkey moist. While you can base occasionally, opening the oven too often releases heat and can lengthen cooking time.
- Covering with foil. You want to start roasting the turkey uncovered so the skin can brown. Once it reaches a deep golden color, loosely tent the turkey with foil to prevent over-browning while the inside finishes cooking. If you have a roasting pan with a lid, use it instead of foil.
- Check for doneness early. Some ovens run up to 25 degrees hotter or cooler than the display suggests. Consider testing the "true" temperature of your oven before roasting your turkey using an oven thermometer.
- If the turkey finishes early, tightly tent it with foil and cover with clean towels, or hold it in a 200°F oven. It will stay warm and juicy for up to 1 hour while you finish the sides.
- Save the drippings. The flavorful pan juices make the best gravy. A complete pan gravy recipe is coming soon.
- Convection Oven: Convection ovens circulate hot air, so your turkey will cook faster and brown sooner. Use the same method and temperature, but start checking the internal temperature after 2 hours to prevent overcooking. Tent with foil if it browns too quickly.
- Electric Roaster Oven: Follow the same seasoning and cooking method. Electric roasters heat differently from traditional ovens, so rely on a meat thermometer to determine doneness rather than the clock.
- Disposable Roasting Pan: Elevate the turkey by placing 4 to 5 ribs of celery and 4 large carrots (cut into large chunks) on the bottom. This helps hot air circulate, prevents the bottom from steaming, and flavors the drippings for gravy.
Nutrition
Calories: 746kcal | Carbohydrates: 5g | Protein: 121g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 5149mg | Potassium: 1356mg | Fiber: 1g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 5mg
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