Easy Thanksgiving Turkey Recipe (2024)

Home Recipes Courses Dinner Easy Thanksgiving Turkey Recipe

by Lisa Bryan

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Updated Nov 24, 2023

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Are you ready to make the BEST Thanksgiving turkey recipe? Trust me, it’s easier than you think!

You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey recipe that’ll impress your family and guests.

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There’s something about cooking a turkey for Thanksgiving that intimidates a lot of people. I totally get it. I remember being intimidated the first time I cooked a turkey. It’s because you don’t want to screw up a big, holiday meal with all your friends and family over…am I right?

Buthere’s the funny thing, cooking a turkey is actually super easy! Think of it as cooking a really large chicken. It might take longer to cook, but other than that, the process is pretty darn similar.

Sure, some people get fancy with expensive equipment, gadgets, smokers, and flavors, but you don’t need any of that to make a classic, ultra-flavorful, and juicy turkey. Just follow my Thanksgiving game plan so you know what to buy and cook when. Then follow the recipe and tips below. Easy!

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Roast Turkey Ingredients

Besides the turkey, you just need herbs, aromatics, and a little seasoning. Simple really is best!

  • Turkey: Any whole frozen (or fresh) turkey at the market works. For details on what size is best, read below.
  • Fresh Herbs: Rosemary, thyme, and sage are classic poultry herbs. And while you can use dried, I do think fresh imparts a more robust flavor.
  • Onion and Garlic: The onion will go inside the turkey and the garlic will be rubbed on the outside. But together, these aromatics will infuse the meat and skin with savory goodness.
  • Lemon: Adding lemon wedges inside the turkey helps keep the meat moist and adds a zing of freshness.
  • Butter: A generous amount of butter makes for a juicy turkey without the need to brine. Now there’s some time savings!
  • Salt and Pepper: For that perfectly seasoned bird.

I also put vegetables under my turkey (like celery, carrots, and onion) while it’s roasting. This isn’t required, but I do recommend it. Not only will it amp up your turkey recipe, but it will take your turkey gravy flavor to the next level too!

Find the printable recipe with measurements below.

What Size Turkey to Buy?

The general rule of thumb is 1 pound of turkey per person. Or 1 ½ pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:

  • Less than 8 people: While it will be more turkey than you need, I recommend buying a 10 to 12 pound turkey. Anything smaller and you’re paying more for bones rather than meat. Remember, you can freeze turkey leftovers.
  • For 8 people: Get a 10 to 12 pound turkey
  • For 12 people: Get a 14 to 18 pound turkey
  • for 16 people: Get an 18 to 24 pound turkey
  • More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.

Don’t Forget to Thaw The Turkey

The biggest mistake people make is buying a frozen turkey the day before Thanksgiving. Don’t do that! Remember that a big turkey is going to take a while to defrost in the fridge. It takes about 24 hours per 5 pounds of turkey to properly thaw. My recommendation – buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 3 to 4 days before the big day.

No, You Don’t Need to Wash It

All you’ll do is contaminate your sink and kitchen and make a mess. We’ve talked about this before with chicken, and the same applies here. Any bacteria on the turkey will get killed in the oven while baking.

Don’t Cook Stuffing In the Turkey

If you want perfectly cooked stuffing and perfectly cooked turkey, cook them separately. If you overfill the cavity of the turkey it slows down the cooking time. And besides, it’s better to fill the turkey with aromatics and herbs that give it flavor and moisture. So cook your stuffing in a casserole dish instead.

Equipment You’ll Need

There are three basic kitchen items you’ll need to roast your turkey – a roasting tray, thermometer, and a sharp knife.

How to Prepare and Cook Turkey

Thaw and remove giblets. Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.

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Pat dry and stuff. Pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.

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Make herb butter. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.

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Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.

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Don’t truss the legs! Resist the urge to tie the turkey legs together. Yes, it makes the turkey picture perfect, BUT trussing prevents the air from circulating properly, leaving the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.

Cook the turkey. Place the turkey on a roasting rack or on a bed of veggies (or both – which is what I do). Then there’s only one thing left to do – cook the turkey!

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How Long to Cook a Turkey

Ready for good news? Because we didn’t stuff the turkey, it will cook about 30 minutes faster. On average, plan for about 15 minutes per pound of turkey. But remember the BEST gauge is the temperature. You want to cook the turkey to 158° to 160°F (measure at the thickest part of the thigh or breast). But here’s a guideline:

  • For a 10 to 14 pound turkey: 2 ½ hrs to 3 ½ hrs
  • For a 14 to 18 pound turkey: 3 ½ hrs to 4 ½ hrs
  • For a 18 to 22 pound turkey: 4 ½ hrs to 5 ½ hrs

Keep an eye on your turkey when it’s about 75% done. Then, check the temperature every 10 minutes. Remember that ovens can cook slightly hotter or cooler. If you notice the skin browning too quickly, you can always place aluminum foil on top.

Always Let Your Turkey Rest

Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. Better to have a juicy turkey than a sopping wet cutting board!

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Carve and Serve Your Beautiful Bird

The only thing left at this point is to admire your gorgeous turkey, carve it, make some flavorful turkey gravy and wow your guests. Just follow my tips on how to carve a turkey. For a complete Thanksgiving spread, consider serving the turkey with:

  • Cranberry Sauce
  • Mashed Potatoes, Mashed Sweet Potatoes or Mashed Cauliflower (for a low-carb option)
  • Sweet Potato Casserole
  • Honey Glazed Carrots
  • Creamed Corn
  • Healthy Green Bean Casserole
  • Balsamic Bacon Brussels Sprouts

Need help with a timeline on the big day? Check out my Thanksgiving game plan, and peruse the Thanksgiving menu I’ve put together. I’ve also got a prime rib or honey baked ham if turkey isn’t your jam. And If you’ve got turkey leftovers (which are always the best), transform them into a turkey cobb salad or turkey casserole!

Common Questions

Why isn’t the butter sticking to the turkey?

Your bird may be condensating or your butter may be too cold and firm. Make sure your turkey has come to room temperature for an hour and pat it with paper towels to remove moisture. You can also soften the butter for 5 to 10 seconds in the microwave, then it should spread easily.

What happens if my turkey is cooking faster than expected, and it’s already 165°F?

If you’ve checked the temperature in the thickest part of the breast and thigh and it’s at 165F then it’s cooked through. If it’s not golden enough, you can always turn on your top broiler for just a couple of minutes.

What happens if my turkey skin is burning, but it’s not yet done inside?

Lower the temperature of your oven and cover it with aluminum foil. Also, I recommend buying an oven thermometer to double check if your oven is cooking too hot.

What if the very top of the breast skin is turning golden faster than the rest?

Make sure your turkey isn’t positioned too high in your oven. If you can, lower your rack. Then, cover just that part with aluminum foil.

What if there’s a little pink inside, especially around the joints?

It’s normal for there to be some pink on cooked turkey, especially if you have a young bird. As the USDA says, you need to go by temperature, not color. As long as your turkey is cooked to 165°F it’s safe to eat.

I’m pretty confident that with this tutorial, you’ll become a Thanksgiving turkey master.So if you make it, let me know how it turned out!I’d love to hear what you think in the comments below.

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Easy Thanksgiving Turkey (Best No-Fail Recipe)

4.98 from 458 votes

Prep: 30 minutes mins

Cook: 3 hours hrs 30 minutes mins

Total: 4 hours hrs

Servings: 14 servings (for a 14 pound turkey)

Author: Lisa Bryan

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Description

This is the BEST Thanksgiving turkey recipe. You don't need to brine and you don't need to baste. Just a few simple steps and you'll have a perfectly golden, juicy, and insanely flavorful roasted turkey that'll impress your family and guests. Watch the video below to see how I cook and carve my turkey!

Video

Equipment

Ingredients

Roast Turkey

  • 12 to 18 pound turkey (*see notes below about using a larger 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 fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped

Vegetables Under Turkey (optional, but recommended)

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

Instructions

  • Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.

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  • Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don't overfill the cavity as you do want some airflow.

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  • In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.

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  • Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.

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  • Rub the remaining herb butter all over the entire outside of the turkey.

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  • Place the turkey on a roasting rack or on top of a bed of vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.

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  • Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don't need to baste the turkey, but do keep an eye on it after it's about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.

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  • Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.

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  • Carve and serve the turkey. And make sure to save the juices from the pan to make turkey gravy!

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Lisa’s Tips

  • You can certainly use a turkey larger than 18 pounds, but you may need a little more herb butter and you’ll need to cook it longer. If your turkey is less than 12 pounds, you may have a little extra herb butter, so you might want to reduce the quantity.
  • It’s common for ovens to vary by up to 25 degrees, with some cooking hotter and others cooking cooler (my oven cooks cooler). So it’s best to verify how your oven cooks (before the big turkey day), by purchasing an oven thermometer and testing.

Nutrition

Calories: 515kcal | Carbohydrates: 1g | Protein: 70g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 528mg | Potassium: 733mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg

Course: Main Course

Cuisine: American

Keyword: roast turkey, thanksgiving turkey recipe, turkey recipe

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Easy Thanksgiving Turkey Recipe (2024)

FAQs

What is the best temperature to cook a turkey to keep it moist? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

What to put inside a turkey to keep moist? ›

Citrus Fruits

Wedges of lemon, orange, lime and even grapefruit provide your turkey with an extra layer of flavor. Plus, these fruits add moisture to your turkey as it cooks so you end up with a juicy Thanksgiving centerpiece.

Is a 15 lb turkey enough for 10 people? ›

8 to 10 people = 8- to 15-lb. turkey.

When to add vegetables when roasting turkey? ›

At the two hour mark, add to the roasting pan, surrounding the turkey. Cook the turkey and the vegetables for an additional 1 ½ - 2 hours or until the juices run clear and an instant thermometer reads 180°F (82°C) in the thickest part of the thigh.

Is it better to cook a turkey at 325 or 350? ›

Oven Temps: Best roasting is two stage process—425°F (218°C) for 1 hour, then down to 325°F (163°C) for however long it takes until the turkey is done.

Should you bake a turkey covered or uncovered? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Why put an onion in a turkey? ›

Classic Aromatics

Add halved onions, carrot chunks, celery and fresh herbs to the cavity of your turkey, inserting them loosely. These flavor builders are the base of stock and most soups. As your turkey cooks, they'll steam and infuse your bird with moisture and flavor.

How to season a turkey the best? ›

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

How long does it take to thaw a 15lb turkey? ›

It takes 24 hours for every four to five pounds of weight for a turkey to thaw in the refrigerator (a 15-pound turkey will take three days to thaw in your refrigerator). A completely thawed turkey can remain in the refrigerator for one or two days before cooking.

How long does it take to thaw a 12 lb turkey? ›

When thawing a turkey in the refrigerator, allow 24 hours of defrosting time for every 4 to 5 pounds of bird, according to the U.S. Department of Agriculture. So, if the turkey weighs 12 pounds, plan for it to defrost in the fridge for about three days.

How long to cook 14 lb turkey? ›

10. Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

When to put potatoes in with turkey? ›

After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes.

What vegetables go under turkey? ›

Rub a little salt on the inside of the turkey cavity. Place the carrots, onions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt. Place the turkey breast side up on top of the vegetables.

When to put potatoes in with turkey roast? ›

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan. Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh.

How to cook a turkey without drying it out? ›

Brine your turkey.

A proper brine will set you up for success and a dry brine takes a little bit of thought but not that much extra work and you'll end up with a turkey that's juicy, flavourful, and has extra crispy skin. We like to dry brine our turkey for around 2 days before.

At what temperature does turkey dry out? ›

For food safety, the U.S. Department of Agriculture recommends cooking turkey to an internal temperature of 165 degrees. But at that temperature, López-Alt notes, breast meat will dry out.

Is it safe to cook a turkey overnight at 200 degrees? ›

Instructions. Preheat oven to 180°F. If oven won't go that low, set it to its coolest setting; anything up to 200°F is fine.

What is the best temperature to cook a turkey in the oven? ›

Our Test Kitchen actually found that 375℉ is the Goldilocks of temperatures for turkey roasting — it's not too hot, not too cold, and cooks quickly enough to ensure that a bird is juuust right by dinnertime.

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