Description
This Easy, No Fuss Thanksgiving Turkey recipe delivers a perfectly roasted, juicy, and flavorful bird without the stress. Using a simple herb butter infusion and careful roasting techniques, it ensures a succulent turkey centerpiece that’s ideal for your holiday feast.
Ingredients
Scale
Turkey and Stuffing
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- Fresh chopped herbs (rosemary, thyme, sage)
Herb Butter
- .75 ounce container fresh rosemary
- .75 ounce container fresh thyme
- .75 ounce container fresh sage
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
Instructions
- Thaw the Turkey: If frozen, thaw the turkey in the refrigerator for 24 hours per 5 pounds, adding an extra day for safety.
- Bring to Room Temperature: Remove the thawed turkey from the fridge an hour before roasting to take off the chill.
- Preheat the Oven: Adjust the oven rack to center the turkey and preheat to 325°F (163°C).
- Prepare Herb Butter: In a bowl, combine softened butter, minced garlic, salt, pepper, one tablespoon each of chopped rosemary and thyme, and half a tablespoon of chopped sage. Reserve remaining herbs for stuffing the cavity.
- Prepare Turkey: Remove packaging, neck, and giblets from cavities. Pat the turkey dry with paper towels.
- Season the Cavity: Sprinkle salt and pepper inside the cavity. Stuff it with quartered lemon, onion, apple, and the leftover fresh herbs.
- Apply Herb Butter Under Skin: Gently loosen the skin over the breasts and smooth a few tablespoons of the herb butter underneath.
- Tuck Wings and Position: Tuck wings underneath the turkey. Place the turkey on a roasting rack inside a roasting pan.
- Brush Exterior with Herb Butter: Microwave remaining herb butter for 30 seconds to soften, then brush all over the turkey, including legs and wings.
- Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.
- Protect the Skin: Halfway through, when skin is golden brown, tent with foil to protect breast meat from overcooking. Alternatively, start covered and remove foil in the last hour to brown.
- Rest the Turkey: Let the turkey rest for 20-30 minutes after roasting to allow juices to redistribute.
- Carve and Serve: Move the turkey to a large cutting board with a sheet pan underneath to catch juices. Carve as desired.
- Use Drippings: Reserve pan drippings for making turkey gravy.
Notes
- This foolproof Thanksgiving Turkey recipe balances flavor, juiciness, and simplicity, perfect for holiday dinners without stress.
- Allowing the turkey to rest before carving lets the juices redistribute for moist meat.
- Using fresh herbs and herb butter under the skin enhances flavor and keeps the meat tender.
- Adjust roasting time based on the exact weight of your turkey for perfect doneness.
- Tent with foil to prevent breast meat from drying out during roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 70 g
- Cholesterol: 264 mg
