Thanksgiving isn’t complete without a perfectly roasted turkey that is juicy, flavorful, and tender. This recipe ensures your turkey is the star of the holiday table, delivering moist meat with a crispy golden skin. Whether you’re hosting a big gathering or an intimate feast, this foolproof recipe will impress your guests.
Why You’ll Love This Recipe
- Guarantees a juicy, tender turkey with a crispy skin
- Uses simple ingredients for a classic, rich flavor
- Easy-to-follow steps for beginners and seasoned cooks alike
- Includes variations for different seasoning profiles
- Perfect for Thanksgiving or any special occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole turkey (12-14 lbs)
- Unsalted butter, softened
- Olive oil
- Garlic, minced
- Fresh rosemary, thyme, and sage
- Salt and black pepper
- Lemon, quartered
- Onion, quartered
- Carrots and celery, chopped
- Chicken broth or turkey stock
Directions
- Prepare the Turkey: Remove giblets and pat the turkey dry with paper towels.
- Season: Mix softened butter with garlic, herbs, salt, and pepper. Loosen the turkey skin and spread the butter mixture under the skin and on the outside.
- Stuff the Cavity: Fill the turkey cavity with lemon, onion, and herbs.
- Truss and Tuck: Tie the legs together with kitchen twine and tuck the wing tips under the bird.
- Roast: Preheat the oven to 325°F. Place the turkey on a roasting rack in a large pan. Pour broth into the pan and roast, basting every 30 minutes.
- Check for Doneness: Roast for about 3 to 3.5 hours or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest Before Carving: Let the turkey rest for at least 30 minutes before carving.
Servings and Timing
- Servings: 10-12 people
- Prep Time: 30 minutes
- Cook Time: 3-3.5 hours
- Resting Time: 30 minutes
- Total Time: Approximately 4.5 hours
Variations
- Citrus Herb Turkey: Add orange zest and juice to the butter mixture for a refreshing twist.
- Spiced Turkey: Mix smoked paprika, cumin, and cayenne for a bold, smoky flavor.
- Maple Glazed Turkey: Brush the skin with maple syrup during the last 30 minutes of roasting for a sweet glaze.
- Garlic Butter Turkey: Double the garlic and add roasted garlic cloves inside the cavity for extra richness.
Storage/Reheating
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.
- Reheating: Warm leftovers in a 300°F oven, covered with foil, until heated through. Add a little broth to keep it moist.
FAQs
How do I keep my turkey from drying out?
Basting the turkey regularly and letting it rest before carving helps retain moisture.
Should I brine my turkey?
Brining enhances moisture and flavor, but this recipe is designed to be juicy without it.
Can I cook my turkey the day before?
Yes, roast it a day ahead and reheat covered in the oven with some broth to keep it moist.
What herbs are best for turkey?
Rosemary, thyme, sage, and parsley add fantastic flavor.
How do I get crispy skin?
Pat the turkey dry before seasoning and roast at a high temperature for the last 30 minutes.
Should I stuff my turkey?
Stuffing inside the turkey can make cooking times longer; it’s best cooked separately.
What temperature should turkey be cooked to?
165°F in the thickest part of the thigh ensures it’s safe to eat.
How can I make the gravy from pan drippings?
Simmer the drippings with flour and broth, whisking until smooth and thickened.
Can I use a frozen turkey?
Yes, just make sure to thaw it in the refrigerator for 24 hours per 4-5 lbs.
How long should I let the turkey rest before carving?
At least 30 minutes to keep the juices inside.
Conclusion
This Juicy Thanksgiving Turkey recipe is the ultimate centerpiece for your holiday feast. With simple ingredients and straightforward steps, you’ll achieve a flavorful, moist turkey that will have everyone coming back for seconds. Whether you follow the classic recipe or try a variation, this turkey is sure to be a hit at your table. Enjoy your holiday meal with confidence!
Print
Juicy Thanksgiving Turkey
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A perfectly roasted Thanksgiving turkey that’s juicy, flavorful, and golden brown. This recipe includes a simple herb butter rub and cooking tips to ensure a moist and tender bird every time.
Ingredients
- Turkey: 1 whole turkey (12-14 lbs), thawed
- Butter Mixture:
- 1 cup unsalted butter, softened
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika (for color)
- Stuffing (optional):
- 1 onion, quartered
- 1 apple, quartered
- 1 lemon, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Broth for Basting:
- 2 cups chicken broth (or turkey broth)
- 1 cup white wine (optional)
Instructions
- Prepare the Turkey: Preheat the oven to 325°F (163°C). Remove the giblets from the turkey and pat it dry with paper towels.
- Make the Herb Butter: In a bowl, mix softened butter, olive oil, garlic, rosemary, thyme, sage, salt, pepper, and paprika.
- Season the Turkey: Gently loosen the skin over the turkey breast with your hands and spread half of the butter mixture under the skin. Rub the remaining butter all over the outside of the turkey.
- Stuff the Turkey (Optional): Place the onion, apple, lemon, and herbs inside the turkey cavity for extra flavor.
- Tie the Legs: Use kitchen twine to tie the turkey legs together and tuck the wings under the bird.
- Roast the Turkey: Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the broth and white wine into the bottom of the pan.
- Baste Regularly: Roast for about 15 minutes per pound (about 3 to 3.5 hours for a 12-14 lb turkey). Baste every 30 minutes with pan juices.
- Check for Doneness: Use a meat thermometer to check the thickest part of the thigh—it should read 165°F (75°C).
- Rest the Turkey: Remove from the oven and tent loosely with foil. Let it rest for 30 minutes before carving.
Notes
- For extra crispy skin, increase the oven temperature to 425°F for the last 20 minutes.
- Let the turkey sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Save the pan drippings for homemade turkey gravy!
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