Description
This Easy, No Fuss Thanksgiving Turkey Recipe offers a simple and flavorful way to prepare a classic holiday turkey. Using a blend of fresh herbs and garlic butter, this recipe ensures tender, juicy meat with a perfectly roasted golden skin. Ideal for large gatherings, the turkey is roasted slowly in the oven to develop rich flavors and a moist texture without complicated steps.
Ingredients
Scale
Turkey and Aromatics
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 0.75 ounce fresh rosemary
- 0.75 ounce fresh thyme
- 0.75 ounce fresh sage
Herb Butter Mixture
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 0.5 tablespoon fresh chopped sage
Instructions
- Thaw and Prepare Turkey. If your turkey is frozen, thaw it in the refrigerator for approximately 24 hours per 5 pounds, plus an extra day to ensure safe thawing. Remove the turkey from the fridge about 1 hour before roasting so it can come to room temperature, which promotes even cooking.
- Preheat Oven and Adjust Rack. Position your oven rack in the center and preheat the oven to 325°F (163°C) to prepare for slow and even roasting.
- Make Herb Butter Mixture. In a bowl, combine the softened butter with minced garlic, salt, freshly ground black pepper, and the chopped fresh rosemary, thyme, and sage. Mix thoroughly until all ingredients are well blended.
- Prepare the Turkey Cavity. Remove the turkey from its packaging. Take out the neck and giblets for making gravy or discard them if you prefer. Pat the turkey dry with paper towels. Season the inside of the cavity with salt and pepper. Stuff the cavity with the quartered lemon, onion, apple, and any leftover fresh herbs.
- Apply Herb Butter Under Skin. Gently lift the skin over the turkey breasts without tearing it. Smooth a few tablespoons of the herb butter mixture under the skin on each breast, spreading it evenly for flavor and moisture.
- Tuck Wings and Position Turkey. Tuck the turkey’s wings underneath the body to prevent burning and create a neat shape. Place the turkey breast side up on a roasting rack inside a roasting pan to allow air circulation and even cooking.
- Brush Herb Butter Over Skin. Briefly microwave the remaining herb butter to soften it for easy brushing. Use a brush to coat the entire exterior of the turkey, including legs and wings, with the softened herb butter for a flavorful and golden finish.
- Roast the Turkey. Place the turkey in the preheated oven and roast at 325°F (163°C) for approximately 13-15 minutes per pound. Use a meat thermometer to check the internal temperature; the turkey is done when it reaches 165°F (74°C) in the thickest part of the breast. If the skin darkens too much, cover loosely with aluminum foil. Baste occasionally with pan juices or remaining herb butter to keep the turkey moist.
- Rest Before Carving. Once roasted, remove the turkey from the oven and let it rest uncovered for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is juicy. Collect any pan juices to prepare a delicious gravy to serve alongside.
Notes
- For best flavor, use fresh herbs rather than dried.
- Ensure the turkey is completely thawed before starting; partial thawing can lead to uneven cooking.
- Microwaving the herb butter makes it easier to apply but avoid overheating to prevent melting.
- Use a meat thermometer to accurately check doneness and avoid overcooking.
- Resting the turkey is crucial to keep the meat tender and juicy.
