Easy Thanksgiving Turkey
A perfectly golden, juicy, stress-free Thanksgiving turkey made with herb butter, aromatics, and simple roasting techniques. No brining, no basting, no trussing—just a flavorful, foolproof holiday centerpiece.
Equipment
- roasting pan
- roasting rack (optional)
- Instant-read thermometer
- Mixing bowl
- Foil
- cutting board and carving knife
Ingredients
- 12 lb whole turkey, fully thawed, giblets removed
- 3/4 cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion, quartered (for cavity)
- 1 lemon, quartered (for cavity)
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 1 onion, sliced (for roasting bed)
- 2 carrots, chopped (for roasting bed)
- 2 celery stalks, chopped (for roasting bed)
- salt and pepper, for seasoning turkey cavity
- aluminum foil, optional for tenting
Instructions
- Thaw a 12-lb turkey in the refrigerator for 2–3 days. Ensure it is fully thawed before cooking.
- Remove turkey from the refrigerator 1 hour before cooking. Remove giblets and pat the turkey dry.
- Preheat oven to 325°F (160°C) and allow it to heat fully.
- Mix softened butter with garlic, rosemary, thyme, salt, and pepper to make herb butter.
- Season turkey cavity with salt and pepper. Fill cavity with quartered onion, lemon, and herb sprigs.
- Gently loosen skin over the breasts. Spread one-third of herb butter under the skin, and spread the rest over the turkey exterior.
- Place chopped onion, celery, and carrots in a roasting pan. Position turkey on a rack or directly on the vegetables. Tuck wing tips beneath the turkey.
- Roast turkey for approximately 3 to 3.5 hours (about 15 minutes per pound). Begin checking internal temperature when 75% done. Target 158–160°F in the thigh.
- If the turkey browns too quickly, tent loosely with foil, removing foil during last 20–30 minutes to crisp skin.
- Remove from oven and rest at least 30 minutes before carving. Keep loosely tented with foil while resting.
- Carve turkey and reserve pan drippings for gravy.
Notes
For best results, thaw the turkey completely, let it rest 1 hour at room temperature before roasting, and always cook by temperature, not time. Tent with foil if browning too quickly. Save all pan drippings for gravy.