Description
This Easy, No Fuss Thanksgiving Turkey recipe offers a straightforward, flavorful approach to roasting a classic holiday centerpiece. Infused with fresh herbs and a savory garlic herb butter, this turkey delivers juicy, tender meat with a crisp golden skin. Perfect for a stress-free celebration, it includes helpful tips for preparation, roasting, and resting, ensuring a delicious result every time.
Ingredients
Scale
Turkey and Stuffing
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped herbs (1 tablespoon rosemary, 1 tablespoon thyme, 1/2 tablespoon sage for the butter; remaining for the cavity)
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator allowing 24 hours per 5 pounds, plus an extra day for safety.
- Bring to Room Temperature: Remove the turkey from the fridge 1 hour before roasting to let it come to room temperature.
- Preheat Oven and Prepare Rack: Adjust the oven rack to the center and preheat the oven to 325°F (163°C).
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, and chopped fresh rosemary, thyme, and sage in a bowl. Reserve some herbs for stuffing the cavity.
- Prepare the Turkey: Remove the neck and giblets from the turkey cavities and set aside for gravy or discard. Pat the turkey dry with paper towels.
- Season and Stuff the Cavity: Season the turkey’s cavity with salt and pepper, then stuff with quartered lemon, onion, apple, and leftover fresh herbs.
- Apply Herb Butter Under the Skin: Gently loosen the skin over the breasts and smooth a few tablespoons of herb butter underneath, directly onto the meat.
- Position Turkey for Roasting: Tuck the wings underneath the turkey and place it on a roasting rack inside a roasting pan.
- Brush with Herb Butter: Microwave the remaining herb butter for 30 seconds to soften, then brush all over the outside of the turkey, including legs and wings.
- Roast the Turkey: Roast the turkey at 325°F for 13-15 minutes per pound. Check halfway through; when the skin is golden brown, cover the turkey with foil to prevent over-browning. Alternatively, start roasting tented with foil, removing it in the last hour to brown.
- Check Temperature: Use a meat thermometer inserted into the thickest part of the thigh and breast to ensure an internal temperature of 165°F (74°C).
- Rest the Turkey: Remove from oven and tent with foil. Let rest for 20-30 minutes to allow juices to redistribute.
- Carve and Serve: Transfer the turkey to a cutting board lined with a sheet pan to catch juices, then carve. Reserve drippings for making gravy if desired.
Notes
- Turkey Size: Choose turkey size based on your crowd or if you prefer mostly white meat.
- Herb Substitutions: Use 1 teaspoon dried herbs for every 1 tablespoon fresh chopped herbs if needed.
- Tinfoil Covering Tips: Start roasting uncovered, then tent with foil once skin is golden brown to protect breast meat from overcooking. Use a roasting pan lid if available.
- Vegetable Rack for Disposable Pans: Place chopped celery ribs and large carrots in the bottom of disposable pans to act as a rack and add flavor to drippings. Do not consume the vegetables or use them in gravy.
- Electric Roasting Oven: Follow the same roasting instructions.
- Convection Oven: Start checking temperature earlier (after about 2 hours) as cooking times are faster.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 320
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 35 g
- Cholesterol: 110 mg
