Every year, I used to stress about one thing on Thanksgiving day the turkey. It always felt like the star of the show, and the pressure to get it just right could be overwhelming. But after years of trial and error, I found the best way to make a turkey for Thanksgiving and it’s surprisingly easy. No brining, no basting, and no complicated steps. Just a few simple ingredients and a foolproof method that delivers a perfectly cooked turkey every single time.
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I first learned this method from Lisa Bryan’s Easy Thanksgiving Turkey Recipe, and it completely changed how I approach the holidays. I’ve adapted it with my own touches, and I promise, it’s everything you need for a juicy, golden, flavorful turkey that’s pure holiday magic.
If you’ve ever worried about dry turkey or uneven cooking, keep reading this holiday turkey cooking guide will make you feel confident and ready for the big day.
Why You’ll Love This Easy Thanksgiving Turkey Recipe
- No brining or basting needed just prep, roast, and relax.
- Golden, crispy skin with tender, juicy meat.
- Uses simple pantry ingredients (you probably already have them).
- Perfect for beginners and experienced cooks alike.
- Reheats beautifully for next-day leftovers.
- Pairs perfectly with classic sides and gravies.
This is truly the best no-fail Thanksgiving turkey recipe ideal for anyone searching for easy turkey recipes for Thanksgiving.
Ingredients You’ll Need
For the Roast Turkey:
- 12 to 18 pound turkey (fully thawed)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1–2 sprigs fresh rosemary
- 1–2 sprigs fresh thyme
- 1–2 sprigs fresh sage
- Kosher salt and black pepper
For the Herb Butter:
- ¾ cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
Optional Vegetables Under Turkey (for flavor):
- 1 onion, peeled and quartered
- 3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
How to Make the Best Thanksgiving Turkey
Step 1: Prep Your Turkey
Remove your turkey from the fridge 1 hour before roasting to let it come to room temperature. Remove the giblets. Pat dry with paper towels this helps the skin get crispy.
Step 2: Season the Cavity
Sprinkle salt and pepper inside the cavity, then fill it with the onion, lemon, and herbs. Don’t overstuff; airflow helps the turkey cook evenly.
Step 3: Make the Herb Butter
In a bowl, mix the softened butter, garlic, salt, pepper, rosemary, and thyme. This mixture is what gives your turkey that rich, herby flavor.
Step 4: Rub the Butter
Gently loosen the skin with your fingers and spread about a third of the butter underneath. Rub the remaining butter all over the outside.
Step 5: Roast the Turkey
Place the turkey on a roasting rack or a bed of vegetables. Tuck the wing tips under so they don’t burn. Roast at 325°F (160°C) for about 15 minutes per pound, or until the internal temperature reaches 158°–160°F.
No need to baste just keep an eye on the color. If it’s browning too quickly, loosely tent with foil. The turkey will finish cooking as it rests, reaching a perfect 165°F.
Step 6: Rest and Carve
Let it rest for at least 30 minutes before carving. This keeps it juicy and flavorful. Use a sharp carving knife and take your time this is the moment everyone’s been waiting for!
Serve with your favorite sides, drizzle with gravy, and enjoy every bite.
Hailey’s Real-Life Notes
Every Thanksgiving, I make this perfectly easy Thanksgiving turkey for my family. One year, my oven thermometer broke, and I learned firsthand how different ovens can be! So, always check your oven’s accuracy before the big day.
If your turkey is smaller than 12 pounds, you might have extra herb butter lucky you, because it’s delicious on dinner rolls. For a turkey larger than 18 pounds, just increase the butter slightly and cook a little longer.
FAQs
Yes, but reduce the added salt slightly to avoid over-seasoning.
Dried herbs work fine. Use about one-third the amount since they’re more concentrated.
The key is resting time. Letting it sit covered for 30 minutes after roasting locks in the juices.
You can prepare the herb butter and stuff the cavity the day before. Just keep everything refrigerated until ready to roast.
Recipes You May Like
If you loved this Easy Roasted Turkey Recipe, you’ll also enjoy:
- Thanksgiving Turkey Recipe by Lisa Bryan
- My Creamy Garlic Mashed Potatoes (perfect side dish)
- Homemade Turkey Gravy Without Drippings (easy make-ahead recipe)
Your Turn to Shine at Thanksgiving
This best Thanksgiving turkey recipe is proof that you don’t need fancy techniques or endless basting to make a stunning holiday centerpiece. With a few fresh herbs, a little butter, and the right timing, you’ll serve up a turkey that’s tender, juicy, and absolutely unforgettable.
And if you love collecting holiday recipes, save this one on Pinterest for your Holiday Turkey Cooking Guide board. You’ll be so glad you did.
Print📖 Recipe
Best Thanksgiving Turkey Recipe (Perfectly Easy & No-Fail)
Description
This is the BEST Thanksgiving turkey recipe. No brining, no basting—just a few simple steps for a golden, juicy, and flavorful roasted turkey that'll wow your guests.
Ingredients
- 12 to 18 pound turkey, fully thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 to 2 sprigs fresh sage
- Kosher salt and black pepper
- ¾ cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 onion, peeled and quartered (for bed)
- 3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
Instructions
- Remove turkey from fridge 1 hour before roasting and remove giblets.
- Preheat oven to 325°F (160°C). Pat the turkey dry and season the cavity with salt and pepper. Fill cavity with onion, lemon, and herbs.
- Mix softened butter, garlic, salt, pepper, rosemary, and thyme in a small bowl.
- Loosen skin and rub ⅓ of herb butter under the skin of the turkey breasts.
- Rub remaining herb butter all over the outside of the turkey.
- Place turkey on a roasting rack or bed of vegetables. Tuck wing tips under to prevent burning.
- Roast for 15 minutes per pound or until internal temperature reaches 158°-160°F. Use foil if skin browns too quickly. Check with a thermometer in the thigh or breast.
- Let turkey rest 30 minutes before carving. It will rise to 165°F while resting.
- Carve and serve. Save pan juices for gravy.
Notes
You can use a larger or smaller turkey—adjust herb butter and cook time accordingly. Use an oven thermometer to verify your oven's accuracy.
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