Easy Thanksgiving Turkey Best No Fail Recipe
Thanksgiving wouldn’t be complete without a delicious turkey on the table. This Easy Thanksgiving Turkey is your ultimate no-fail recipe that guarantees a flavorful and juicy bird, perfect for impressing family and friends. With simple ingredients and straightforward steps, you will be serving up a festive masterpiece in no time.
Why you’ll love it
There are plenty of reasons to adore this turkey recipe. First, it requires minimal preparation, making it beginner-friendly while still achieving an impressive result. Second, using fresh herbs and an aromatic filling elevates the flavor beyond your average turkey. Additionally, this method ensures a succulent texture and golden skin that both look and taste amazing. Plus, it’s a crowd-pleaser that effortlessly steals the show every Thanksgiving!
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
- Black pepper
- 3/4 cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 onion, peeled and quartered (optional for under turkey)
- 3 celery ribs, roughly chopped (optional for under turkey)
- 2 carrots, roughly chopped (optional for under turkey)
Substitutions & key variations
If you don’t have a specific herb available, you can easily substitute rosemary, thyme, or sage with other fresh herbs like parsley or oregano. For a different flavor, you can also add orange or apples instead of lemon in the filling. While celery and carrots are optional, adding them under the turkey can create delicious gravy and enhance flavor.
Step-by-step
Step 1: Prepare the turkey
Bring the turkey to room temperature. Remove it from the fridge about an hour before roasting and make sure to remove giblets often found inside.
Step 2: Preheat and season
Preheat the oven to 325 degrees F (160 degrees C). Pat the turkey dry with paper towels, then season the cavity generously with kosher salt and black pepper. Stuff the cavity with quartered onion, lemon, and a few sprigs of fresh herbs.
Step 3: Make the herb butter
In a bowl, mix together the room temperature butter, minced garlic, a teaspoon of kosher salt, half a teaspoon of black pepper, and finely chopped rosemary and thyme to create a flavorful herb butter.
Step 4: Apply the herb butter
Carefully rub about one-third of the herb butter underneath the skin of the turkey to keep the meat moist while it cooks. Rub the remaining butter all over the outside of the turkey.
Step 5: Prepare for roasting
Place the turkey in a roasting rack. You can also use the optional chopped vegetables underneath the turkey for added flavor. Tuck the wing tips under the bird to prevent burning.
Step 6: Roast the turkey
Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 158-160 degrees F. If the skin is browning too quickly, lightly cover the turkey with aluminum foil.
Step 7: Let it rest
Once done roasting, let the turkey rest for 30 minutes before carving. This allows the juices to redistribute and results in a juicy turkey. Don’t forget to save the delicious pan juices to make turkey gravy!
Step 8: Carve and serve
Carefully carve the turkey and serve it to your guests. Enjoy the fruits of your labor!
Success tips
To ensure success with this turkey recipe, always allow your turkey to reach room temperature before cooking. This helps cook it evenly. Use a meat thermometer to check for doneness, targeting an internal temperature of 158-160 degrees F. Remember, the turkey will continue cooking slightly after being pulled from the oven, making it perfect for resting and easier carving.
Common mistakes include under-seasoning the turkey, overcooking it, or not allowing it to rest. Take your time and follow the steps, and you’ll achieve a perfectly roasted turkey.
How to serve
This turkey is delightful served with traditional sides such as mashed potatoes, stuffing, cranberry sauce, and green beans. Drizzle with homemade gravy using the drippings from the roasting pan to add an extra layer of flavor to your feast.
Storage & reheating
Store leftover turkey in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze turkey slices for up to three months. To reheat, you can use the oven, microwave, or stovetop, ensuring you heat it gently to maintain tenderness.
Frequently Asked Questions
1. How long should I roast the turkey?
Roast the turkey for 15 minutes per pound, adjusting time as needed based on the size and oven.
2. Can I prepare the turkey the night before?
Yes, you can prepare the turkey by seasoning it and putting it in the fridge overnight. Bring it to room temperature before roasting.
3. How can I ensure my turkey doesn’t dry out?
Using herb butter under the skin and allowing the turkey to rest after cooking helps keep it moist.
4. What temperature should the turkey be when done?
The internal temperature should reach 158-160 degrees F.
5. Can I make gravy from the drippings?
Yes! Scrape the drippings from the roasting pan, add flour or cornstarch, and mix with broth to create a delicious gravy.
Nutrition notes / equivalents
This turkey recipe offers a good source of protein while providing essential nutrients. Remember to balance your meal with vegetables and whole grains for a well-rounded Thanksgiving dinner.
Conclusion
With this Easy Thanksgiving Turkey recipe, you can confidently prepare a no-fail bird that will impress your guests. Follow the steps carefully, and you’ll have a flavorful, succulent turkey perfect for your holiday feast. Enjoy the memories you create around the table!
Links to related recipes
- Classic Thanksgiving Stuffing
- Garlic Mashed Potatoes
- Cranberry Sauce
- Roasted Vegetable Medley
Easy Thanksgiving Turkey
Ingredients
Main Ingredients
- 12 to 18 pound turkey, fully thawed
- 1 whole onion, peeled and quartered
- 1 whole lemon, quartered
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 to 2 sprigs fresh sage
- Kosher salt to taste
- Black pepper to taste
- 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 optional onion, quartered for under turkey
- 3 ribs celery, roughly chopped optional for under turkey
- 2 whole carrots, roughly chopped optional for under turkey
Instructions
Preparation
- Bring the turkey to room temperature by removing it from the fridge about an hour before roasting and make sure to remove giblets often found inside.
- Preheat the oven to 325 degrees F (160 degrees C). Pat the turkey dry with paper towels and season the cavity generously with kosher salt and black pepper. Stuff the cavity with quartered onion, lemon, and a few sprigs of fresh herbs.
- In a bowl, mix together the room temperature butter, minced garlic, a teaspoon of kosher salt, half a teaspoon of black pepper, and finely chopped rosemary and thyme to create a flavorful herb butter.
- Carefully rub about one-third of the herb butter underneath the skin of the turkey to keep the meat moist while it cooks. Rub the remaining butter all over the outside of the turkey.
- Place the turkey in a roasting rack. Use the optional chopped vegetables underneath the turkey for added flavor. Tuck the wing tips under the bird to prevent burning.
Roasting
- Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 158-160 degrees F. If the skin is browning too quickly, lightly cover the turkey with aluminum foil.
- Once done roasting, let the turkey rest for 30 minutes before carving. This allows the juices to redistribute and results in a juicy turkey. Save the delicious pan juices to make turkey gravy.
Serving
- Carefully carve the turkey and serve it to your guests. Enjoy the fruits of your labor!