Easy Thanksgiving Turkey
This Easy Thanksgiving Turkey recipe guarantees a flavorful and juicy bird with minimal preparation, perfect for impressing family and friends during the Thanksgiving feast.
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!
Notes
To ensure success, always allow your turkey to reach room temperature before cooking for even cooking. Use a meat thermometer to check for doneness, targeting an internal temperature of 158-160 degrees F. Common mistakes include under-seasoning, overcooking, or not allowing to rest.
