Description
This Easy, No Fuss Thanksgiving Turkey Recipe offers a straightforward and flavorful approach to roasting a classic holiday turkey. Featuring a savory herb butter infused with fresh rosemary, thyme, sage, and garlic, this recipe ensures juicy, tender meat with a perfectly browned, aromatic skin. With simple preparation steps and roasting instructions tailored for a 12-20 pound turkey, it’s ideal for serving a large gathering with minimal hassle.
Ingredients
Scale
Turkey and Stuffing
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 6-8 cloves garlic, minced
Herbs
- 0.75 ounce fresh rosemary
- 0.75 ounce fresh thyme
- 0.75 ounce fresh sage
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 0.5 tablespoon fresh chopped sage
Butter and Seasonings
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Thaw and Prepare the Turkey: If your turkey is frozen, thaw it in the refrigerator for about 24 hours per 5 pounds plus an extra day for safety. Remove the turkey from the refrigerator about 1 hour before roasting to allow it to reach room temperature.
- Preheat the Oven: Adjust the oven rack to the center position and preheat your oven to 325°F (163°C).
- Make Herb Butter: In a bowl, combine the softened butter, minced garlic, salt, pepper, and the fresh chopped rosemary, thyme, and sage. Mix the ingredients thoroughly until well blended to form the herb butter.
- Prepare the Turkey: Remove the turkey from its packaging, and extract the neck and giblets if you wish to use them for gravy or discard them. Pat the turkey dry with paper towels. Season the cavity generously with salt and pepper, then stuff it with the quartered lemon, onion, apple, and any leftover herbs.
- Loosen Skin and Apply Herb Butter: Carefully lift the skin over the breast meat, taking care not to tear it. Smooth a few tablespoons of the herb butter underneath the skin on each breast to infuse flavor directly into the meat.
- Tuck the Wings and Position the Turkey: Tuck the wings underneath the turkey to prevent burning. Place the turkey breast side up on a roasting rack set inside a roasting pan to allow even heat circulation.
- Apply Remaining Herb Butter: Soften any leftover herb butter in the microwave briefly if needed. Brush the remaining butter evenly all over the exterior of the turkey, covering legs, wings, and breast for a flavorful and golden crust.
- Roast the Turkey: Place the turkey in the preheated oven. Roast at 325°F, estimating about 13 to 15 minutes per pound, until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C). If the skin becomes too dark before the turkey is fully cooked, tent it loosely with aluminum foil. Baste occasionally with pan juices to keep the meat moist.
- Rest and Carve: Once done, remove the turkey from the oven and let it rest for 20 to 30 minutes before carving. This allows the juices to redistribute, making for moist and tender slices. Collect any juices from the pan for making gravy if desired.
Notes
- Thawing a large frozen turkey requires careful timing; plan accordingly to avoid any food safety issues.
- Bringing the turkey to room temperature before roasting helps promote even cooking.
- Use a reliable meat thermometer to check for doneness and prevent overcooking.
- Tenting the turkey with foil when the skin browns too quickly prevents burning while the interior finishes cooking.
- Resting the turkey after roasting is crucial for juicy meat and easier carving.
- Leftover herb butter can be doubled if you prefer a stronger herb flavor or more coverage.
- Discard or save the neck and giblets for homemade gravy or stock to enhance your meal.
