Thanksgiving Turkey

Why You’ll Love This Recipe

Thanksgiving Turkey is the centerpiece of the holiday table—golden, juicy, and packed with flavor. This classic roast is tender inside with a crisp, buttery skin and aromatic herbs throughout. Whether you’re hosting a traditional feast or a cozy gathering, this foolproof turkey recipe will impress your guests and deliver that perfect holiday moment.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole turkey (12–16 lbs, thawed if frozen)
unsalted butter (softened)
olive oil
salt
black pepper
garlic (minced or whole cloves)
onion (quartered)
carrots and celery (optional, for roasting pan base)
fresh herbs (rosemary, thyme, sage, parsley)
lemon or orange (halved)
chicken or turkey broth (for basting or bottom of roasting pan)

directions

Preheat your oven to 325°F (163°C). Remove the turkey giblets and pat the bird dry with paper towels.

Place turkey on a rack in a large roasting pan. Tuck the wings under and tie the legs with kitchen twine if desired.

In a small bowl, mix softened butter with minced garlic and chopped fresh herbs. Season generously with salt and pepper.

Gently separate the skin from the breast meat and rub herb butter underneath. Rub remaining butter all over the skin. Drizzle with olive oil.

Stuff the cavity with onion, garlic cloves, fresh herbs, and citrus halves.

Add chopped carrots, celery, and onion to the bottom of the pan for extra flavor and drippings.

Pour a few cups of broth into the bottom of the pan.

Roast for about 15 minutes per pound, basting occasionally with pan juices. Tent with foil if the top browns too quickly.

Use a meat thermometer to check for doneness—internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Let rest for at least 20–30 minutes before carving to allow juices to redistribute.

Servings and timing

This recipe serves 12–16.
Preparation time: 30 minutes
Roasting time: 3½–4½ hours (depending on weight)
Resting time: 30 minutes
Total time: 4½–5½ hours

Variations

Use a dry brine or wet brine 1–2 days in advance for added flavor and moisture.
Spice it up with Cajun seasoning or garlic-herb compound butter.
Add apples or cranberries to the cavity for a fruity aroma.
Inject with broth or marinade for extra juiciness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze sliced turkey with drippings for up to 3 months.
Reheat in the oven covered with foil at 325°F until warmed through.
Add a splash of broth to keep meat moist when reheating.

FAQs

Do I need to brine the turkey?
Not required, but it adds flavor and moisture—especially for leaner birds.

What size turkey do I need?
Plan on 1–1½ pounds per person to allow for leftovers.

How do I keep the turkey moist?
Butter under the skin, basting, and resting after roasting all help retain moisture.

Should I cover the turkey while roasting?
Start uncovered. Tent with foil if the skin browns too early.

Can I stuff the turkey?
It’s safer to cook stuffing separately. If stuffing, ensure it reaches 165°F internally.

What’s the best way to carve a turkey?
Remove the legs and thighs first, then slice the breast meat against the grain.

How do I know when it’s done?
Use a meat thermometer—the thigh should reach 165°F.

Can I use a roasting bag?
Yes, it speeds up cooking and keeps the bird moist.

Should I baste the turkey?
Optional, but it helps with flavor and browning.

Can I cook the turkey the day before?
Yes—slice, refrigerate, and reheat gently with broth for serving.

Conclusion

Thanksgiving Turkey is more than just a meal—it’s a tradition, a gathering point, and the heart of your holiday celebration. With crispy skin, juicy meat, and comforting aromas, this simple yet impressive recipe ensures your turkey will be remembered and requested year after year.

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