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Thanksgiving Turkey

A simple, stress-free recipe for a juicy and flavorful Thanksgiving turkey that guarantees rave reviews.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Thanksgiving
Calories: 350
Ingredients Method Notes

Ingredients
  

Turkey and Seasoning
  • 1 whole whole turkey, 10 to 16 pounds, thawed Thaw completely before roasting.
  • 1 cup unsalted butter, softened For rubbing under the skin and over the turkey.
  • 1 tablespoon kosher salt Plus more to taste.
  • 2 teaspoons black pepper
  • 1 head garlic, halved To be stuffed inside the turkey.
  • 1 lemon lemon, halved For flavor.
  • 3 sprigs fresh herbs: thyme, rosemary, and parsley Can vary based on preference.
  • 1 onion onion, quartered To be placed inside the cavity.
  • 2 cups low sodium chicken or turkey broth For the roasting pan.

Method
 

Preparation
  1. Bring the turkey to room temperature by taking it out of the fridge 45 to 60 minutes before roasting. Pat it dry with paper towels.
  2. Preheat the oven to 325°F (160°C). Position a rack in the lower third of the oven.
  3. Mix softened butter with salt and pepper. Loosen the skin over the breast and rub some butter underneath, then rub the rest all over the turkey.
  4. Season the cavity of the turkey lightly with salt.
  5. Stuff garlic, lemon, onion, and fresh herbs inside the turkey cavity.
  6. Tie the legs with kitchen twine and place the turkey on a rack in the roasting pan.
  7. Pour broth into the pan to keep drippings from burning.
Cooking
  1. Roast the turkey at 325°F (160°C) until the thickest part of the thigh reaches 165°F (74°C).
  2. Plan for about 13 to 15 minutes of cooking time per pound.
  3. Baste the turkey every 45 minutes with pan juices.
  4. Start checking the temperature early to avoid overcooking. Aim for 165°F (74°C) in the thigh and about 160°F (71°C) in the breast.
  5. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving.
Gravy
  1. Skim excess fat from the roasting pan and set the pan over medium heat. Whisk in a tablespoon or two of flour until smooth and lightly thickened. Add extra broth if needed, and season with salt and pepper.
  2. Strain if you prefer a smoother gravy.
Serving
  1. Serve the carved turkey on a warm platter with fresh herbs and a squeeze of lemon.
  2. Pair with seasonal desserts for a complete meal.

Notes

Save the turkey carcass for stock. Simmer with onion, celery, carrots, and peppercorns. Consider preparing classic sides like Grandma's Thanksgiving stuffing.