Description
This easy, no-fuss Thanksgiving turkey recipe delivers a perfectly roasted bird that’s juicy, flavorful, and stress-free. Featuring an aromatic herb butter and stuffed with fresh lemon, onion, and apple, this classic roast turkey is 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 (reserved from herb containers)
Herbs
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
Instructions
- Thaw Turkey: If your turkey is frozen, thaw it in the refrigerator, allowing 24 hours for every 5 pounds, plus one extra day for safety.
- Bring to Room Temperature: Remove the thawed turkey from the fridge about 1 hour before roasting to take the chill off.
- Preheat Oven and Prepare Rack: Adjust the oven rack so the turkey sits in the center and preheat your oven to 325 degrees F (163 degrees C).
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and half a tablespoon fresh chopped sage. Reserve remaining herbs for stuffing.
- Prepare Turkey: Remove packaging and neck and giblets from cavities (save for gravy or discard). Pat turkey dry thoroughly with paper towels.
- Season and Stuff Cavity: Season inside cavity with salt and pepper. Stuff with quartered lemon, onion, apple, and leftover herbs.
- Apply Herb Butter Under Skin: Gently loosen skin above the breasts and smooth a few tablespoons of herb butter underneath the skin over the breasts.
- Tuck Wings and Place Turkey on Rack: Tuck the wings underneath the turkey and place the bird on a roasting rack inside a roasting pan.
- Brush Remaining Herb Butter: Microwave remaining herb butter for 30 seconds until softened (not fully melted). Use a basting brush to coat the outside of the turkey, including legs and wings.
- Roast Turkey: Roast at 325 degrees F for approximately 13-15 minutes per pound, until the internal temperature reaches 165 degrees F, checked in the middle of the thigh and breast.
- Protect from Overbrowning: When skin is golden brown, tent the top of the turkey with foil to prevent overcooking the breast meat. Alternatively, start roasting tented and remove foil during the last hour to brown the skin.
- Rest Turkey: Remove turkey from oven and let it rest tented for 20-30 minutes on the counter, then transfer to a cutting board inside a sheet pan to catch juices before carving.
- Make Gravy (Optional): Reserve drippings and juices from the roasting pan to prepare turkey gravy if desired.
Notes
- This foolproof Thanksgiving turkey recipe ensures juicy, flavorful results with minimal stress.
- Bringing the turkey to room temperature before roasting helps it cook evenly.
- Tenting with foil prevents the breast meat from drying out during roasting.
- Use a meat thermometer to verify the turkey reaches 165°F internally for safe consumption.
- Resting the turkey after roasting allows juices to redistribute for moist slices.
- Herb butter makes it easy to infuse rich flavors under the skin and on the surface.
- Save neck and giblets for homemade turkey gravy or stock.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 70 g
- Cholesterol: 264 mg
