Easy Thanksgiving Turkey (No-Fail, Juicy & Crispy) Recipe

Introduction

Ready to make a juicy, golden Thanksgiving turkey without the fuss of brining or basting? This easy recipe delivers tender meat with crispy skin using simple ingredients and straightforward steps. Perfect for first-timers and seasoned cooks alike, it’s sure to impress your holiday guests.

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 and black pepper
• Herb Butter:
• 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
• Optional vegetables for roasting bed:
• 1 onion, peeled and quartered
• 3 celery ribs, roughly chopped
• 2 carrots, roughly chopped

Instructions

1. Step 1: Remove the turkey from the fridge 1 hour before roasting to bring it to room temperature. Remove the giblets and neck from the cavity.
2. Step 2: Preheat your oven to 325°F (160°C). Pat the turkey dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the quartered onion, lemon, and fresh herb sprigs.
3. Step 3: In a small bowl, mix together the softened butter, minced garlic, salt, pepper, chopped rosemary, and thyme to make the herb butter.
4. Step 4: Carefully loosen the skin over the turkey breasts by sliding your fingers underneath. Spread about one-third of the herb butter under the skin and the remaining butter all over the outside of the turkey.
5. Step 5: Place the turkey on a roasting rack or on a bed of chopped vegetables. Tuck the wing tips underneath to prevent burning.
6. Step 6: Roast the turkey for about 15 minutes per pound, until the internal temperature reaches 158°-160°F inside the thickest part of the thigh or breast. If the skin browns too quickly, tent with foil.
7. Step 7: Remove the turkey from the oven and let it rest for 30 minutes to allow the juices to redistribute before carving and serving.

Tips & Variations

• Don’t truss the legs; this ensures even cooking and crispy skin.
• If your turkey is larger than 18 pounds, increase the herb butter slightly and extend cooking time.
• Use fresh herbs for the best flavor, but dried can be substituted in a pinch.
• Adding vegetables like celery, carrots, and onion under the turkey as it roasts enhances flavor and makes a richer gravy.
• Check your oven’s true temperature beforehand with an oven thermometer, as temperatures can vary by up to 25 degrees.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm slices in the oven covered with foil or microwave in short bursts to avoid drying out. Leftovers are perfect for salads, sandwiches, or casseroles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to wash the turkey before cooking?

No. Washing raw turkey can spread bacteria around your kitchen. Cooking kills any bacteria, so just pat the turkey dry with paper towels before roasting.

What if my turkey cooks faster than expected and reaches 165°F early?

Remove the turkey from the oven once it reaches 158°-160°F; it will continue to cook while resting and reach the safe temperature of 165°F. Resting also helps keep it juicy.

Easy Thanksgiving Turkey (No-Fail, Juicy & Crispy) Recipe

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★★★★★

4.7 from 664 reviews

This is the BEST Thanksgiving turkey recipe. My easy, foolproof turkey is juicy, golden, and packed with flavor. And you don’t have to brine or baste it! With just a few simple steps you’ll have a perfectly cooked turkey that’s tender on the inside, crispy on the outside, and guaranteed to impress your guests for Thanksgiving, Christmas, or any other holiday dinner. The recipe uses an herb butter mixture and fresh aromatics for incredible flavor without the fuss.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 14 servings (using a 14 pound turkey) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Roast Turkey

• 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 and black pepper, to taste

Herb Butter

• 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

Vegetables Under Turkey (Optional)

• 1 onion, peeled and quartered
• 3 celery ribs, roughly chopped
• 2 carrots, roughly chopped

Instructions

1. Bring the turkey to room temperature: Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour before roasting. Remove the giblets and neck from the cavities and set aside for gravy or discard.
2. Fill the cavity: Preheat the oven to 325°F (160°C). Pat the outside of the turkey dry with paper towels to ensure crispy skin. Season the inside of the cavity generously with salt and pepper. Stuff the cavity with quartered onion, lemon wedges, and fresh sprigs of rosemary, thyme, and sage, being careful not to overfill to allow proper airflow.
3. Make the herb butter mixture: In a small bowl, combine the softened butter with minced garlic, kosher salt, black pepper, finely chopped fresh rosemary, and thyme. Mix until well blended.
4. Rub the herb butter all over: Gently loosen the skin on top of the turkey breasts by sliding your fingers underneath. Spread about one-third of the herb butter mixture evenly under the skin directly onto the breast meat. Rub the remaining herb butter all over the exterior of the turkey, ensuring even coverage.
5. Place on a roasting rack: Set the turkey on a roasting rack in a roasting pan or place it on a bed of chopped vegetables such as onions, celery, and carrots if you don’t have a rack. Tuck the wing tips under the turkey to prevent burning.
6. Cook the turkey: Roast the turkey in the preheated oven for approximately 15 minutes per pound, or until the internal temperature reaches 158°-160°F measured in the thickest part of the thigh or breast. Monitor the turkey after about 75% of the cooking time; if the skin is browning too fast, tent with aluminum foil. The temperature will continue to rise to 165°F while the bird rests.
7. Let it rest: Remove the turkey from the oven and let it rest uncovered for 30 minutes. This resting period allows the juices to redistribute for a moist, tender turkey. Cover loosely with foil to keep warm if desired.
8. Carve and serve: Carve the turkey using a sharp carving knife, saving the pan juices for making delicious gravy. Serve on a platter alongside your favorite Thanksgiving side dishes.

Notes

• Do not stuff the turkey with dressing or stuffing; cook stuffing separately for even cooking and better texture.
• Do not wash the turkey before cooking to avoid kitchen contamination; bacteria will be killed during roasting.
• It is recommended not to truss the legs to allow for proper air circulation and even cooking.
• Recommended thawing time is approximately 24 hours per 5 pounds of turkey in the refrigerator.
• If using a turkey larger than 18 pounds, increase the amount of herb butter and adjust cooking time accordingly.
• Ovens vary, so use a meat thermometer to check internal temperature rather than relying solely on cooking times.

Keywords: Thanksgiving turkey, roasted turkey, herb butter turkey, holiday turkey recipe, easy turkey recipe, juicy turkey