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This fool-proof, easy Thanksgiving turkey recipe delivers a flavorful and juicy turkey every single time. The step-by-step guide for how to cook a turkey ensures a centerpiece that is sure to impress. This will be your go-to turkey recipe forever!
Check out my herb butter and perfect gravy recipe!
If you are searching for how to cook a turkey recipe that’s hassle-free and easy to follow, you‘ve landed on the best recipe! Here’s why you’ll love this roasted turkey recipe:
- The herb-infused butter mixture used both under the skin and on the surface keeps the turkey moist and adds rich, savory flavors from the fresh rosemary, thyme, and sage. You’ll achieve a golden brown exterior and juicy and flavorful meat.
- The aromatic stuffing of onion, garlic, orange, apple, celery, and carrot inside the cavity adds moisture while infusing the meat with subtle layers of flavor. This creates aromatic steam that permeates the turkey as it roasts.
- Adding apple cider to the cavity is a unique touch that boosts moisture and infuses a subtle, sweet-tart flavor.
You’ll also love our turkey tenderloin recipe. Serve with crispy Brussels sprouts, Best Mashed Potatoes, Corn Casserole, Classic Stuffing, Roasted Acorn Squash, Parmesan Brussels Sprout, and Cranberry Relish.
Table of Contents
Simple Ingredients
These simple ingredients work together to create a beautifully roasted turkey full of vibrant, aromatic flavors that will be a hit at your Thanksgiving table.
Turkey:
- Turkey: A whole turkey, typically weighing between 12 to 20 pounds. This will be the star of your Thanksgiving meal, providing a flavorful and juicy centerpiece.
- Onion: It adds a subtle sweetness and depth of flavor to the turkey as it roasts.
- Garlic: infuses the turkey with a rich, savory aroma and flavor.
- Orange: provides a touch of citrus brightness, which complements the rich flavors of the turkey and herbs.
- Celery: adds a mild, aromatic flavor to the turkey and helps create a flavorful base for the stuffing.
- Carrot: It contributes a natural sweetness and enhances the overall flavor profile of the turkey.
- Apple: Choose your favorite variety. The apple adds a hint of sweetness and moisture to the turkey as it cooks.
- Fresh Rosemary: brings a piney, aromatic flavor that pairs beautifully with poultry.
- Fresh Thyme: adds an earthy, slightly minty note that complements the turkey and other herbs.
- Fresh Sage: offers a warm, slightly peppery flavor that is a classic companion to turkey.
- Fresh Parsley: adds a fresh, slightly bitter note that balances the richness of the turkey.
- Apple Cider (secret weapon for juicy turkey!): Used to add moisture and a subtle sweetness to the turkey as it roasts, enhancing the overall flavor.
Herb Butter:
- Unsalted Butter: Softened butter is used to create a compound herb butter.
- Salt: Enhances the natural flavors of the turkey and herbs.
- Freshly Ground Black Pepper: Adds a bit of heat and depth to the seasoning of the turkey.
- Rosemary: used in the herb butter to infuse the turkey with its distinctive flavor.
- Thyme: mixed into the herb butter to enhance the turkey’s savory profile.
- Sage: adds a warm, earthy flavor when blended into the herb butter.
See the recipe card for quantities.
How to Cook a Turkey
The detailed, step-by-step instructions make this turkey recipe accessible to cooks of all experience levels. Even if it’s your first time roasting a turkey, following this guide will help you achieve professional-level results. See recipe card below for full instrcutions.
Season & Prep a Turkey
Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
Take out the giblets for the homemade turkey gravy.
Pat the turkey dry with clean paper towels.
Make the herb butter.
Rub the herb butter under the skin.
Rub the herb butter all over the top of the turkey.
Stuff the turkey cavity.
Tie the turkey legs together with cooking twine.
Cooking
Cooking a turkey is easier than you think. I recommended basting for optimal flavor!
Roasting pan roasting rack turkey breast side down
Roasting pan roasting rack turkey breast side down
Cooking a turkey is easier than you think. I recommended basting for optimal flavor!
See how I make the best turkey gravy for all the gravy instructions!
Take the turkey out when the internal temperature is 160 degrees F- the per-pound cooking time will vary depending on size. The general rule is 13-15 minutes per pound. Let the turkey rest for 30 minutes before carving.
Carve & Serve
Use a sharp knife when you carve a turkey for best results. Let rest for at least 30 minutes before carving. Hot Tip: Use the turkey carcass after dinner to make a rich, homemade stock. It’s perfect for soups, stews, or as a base for future gravies.
Serve this with our candied sweet potatoes, ciabatta stuffing, mashed potatoes, and turkey gravy recipe! Complete your Thanksgiving table menu with these Thanksgiving Dishes!
FAQ’s
If you want leftovers, plan for about 1 to 1.5 pounds of turkey per person. For example, a 12-pound turkey can serve 8 to 10 people.
Thawing a turkey in the refrigerator takes about 24 hours for every 4-5 pounds. A 12-pound turkey will take approximately 3 days to thaw completely.
No, you don’t need to brine your turkey, but it can enhance the flavor and juiciness. If you use a high-quality turkey and follow proper roasting techniques like herb butter and basting, you can still achieve a deliciously moist turkey without bringing it.
The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. Use a meat thermometer and start testing before the recommended finish time. In general, cooking time for a turkey is about 13-15 minutes per pound.
Insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh without touching the bone. Ensure both areas reach the proper temperatures before removing the turkey from the oven.
To prevent a dry turkey using this recipe, generously apply the herb-infused butter under the skin and over the surface, which helps retain moisture. Stuff the cavity with aromatics like onion, garlic, and apple for added flavor and moisture. Roast the turkey at the proper temperature, tenting with foil initially and basting occasionally with pan drippings. Finally, let the turkey rest for 20-30 minutes after roasting to allow the juices to redistribute.
The best way to reheat turkey without drying it out is to place the slices in a baking dish with a bit of broth or gravy, cover tightly with foil, and heat in a 325°F (165°C) oven until warmed. This keeps the turkey moist and flavorful.
Don’t forget to make the best homemade gravy to go with your perfectly roasted turkey.
My Pro Tip
Expert Tips
- Room Temperature Turkey: Allow your turkey to come to room temperature for about an hour before roasting. This ensures even cooking, reducing the risk of overcooking the outer layers while the inside is still cold.
- Avoid Overstuffing the Cavity: While it’s tempting to pack the turkey cavity with aromatics, leave some space for air to circulate. Overstuffing can affect cooking time and even prevent heat distribution.
- Use a Roasting Rack: Elevating the turkey on a roasting rack allows the heat to circulate evenly around the bird, promoting even cooking and helping to prevent the bottom from becoming soggy.
- Baste Strategically: While basting can help keep the turkey moist, do it sparingly to avoid constantly opening the oven door, which can lower the oven temperature and increase cooking time. Baste every 45 minutes to an hour for the best results.
- Tent with Foil, Then Remove: Start roasting the turkey with a loose tent of aluminum foil over the breast and drumsticks to prevent them from browning too quickly. Remove the foil during the last hour of cooking to allow the skin to crisp up and turn golden brown.
- Check for Doneness at Multiple Points: To ensure the entire turkey is cooked properly, check the temperature in multiple spots: the thickest part of the breast, the innermost part of the thigh, and the area around the wings.
- Carve Like a Pro: Use a sharp carving knife and start by removing the legs and thighs first, then the wings, and finally carve the breast meat against the grain for tender slices.
- Plan Your Timing: Backtrack from your desired serving time to determine when to start cooking. Don’t forget to account for resting and carving time when planning your meal.
Make Ahead Instructions
Here are the make-ahead instructions for your Thanksgiving turkey recipe:
- Thaw the Turkey: If your turkey is frozen, start thawing it in the refrigerator several days in advance (24 hours for every 4-5 pounds).
- Prepare the Herb Butter: Make the compound herb butter up to 2 days ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before applying it to the turkey.
- Prep the Aromatics: You can peel and chop the onion, garlic, orange, celery, carrot, and apple a day in advance. Store them in an airtight container in the refrigerator.
- Assemble the Turkey: On the day before cooking, you can apply the herb butter under the skin and stuff the turkey with the aromatics. Cover the turkey loosely with plastic wrap or foil and store it in the refrigerator.
- Bring to Room Temperature: On the day of roasting, take the turkey out of the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
- Make-Ahead Gravy Base: Prepare a gravy base using the turkey neck and giblets up to 2 days in advance. Store it in the refrigerator and finish with the pan drippings on the day of serving.
By following these steps, you’ll save time on Thanksgiving Day and ensure a stress-free, delicious turkey!
Storage and Reheating
To store leftover turkey, carve the meat off the bones and place it in airtight containers or tightly wrapped in foil. Refrigerate within two hours of cooking, and it will keep for up to 4 days. For longer storage, freeze the turkey in portions for up to 3 months.
To reheat, place the turkey in a baking dish with a splash of broth or gravy, cover with foil, and heat in a 325°F (165°C) oven until warmed through. For smaller portions, microwave on medium power, covered, in short intervals to avoid drying out the meat.
If you have extra turkey meat, save it for Leftover Turkey Soup!
What To Serve With This Recipe
These are my favorite dishes to serve with roasted turkey recipe:
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Thanksgiving Turkey Recipe
- Total Time: 2.5-5 hours depending on the size.
- Yield: A 12–20 pound turkey will serve approximately 10 to 15 people. 1x
Description
This fool-proof, easy Thanksgiving turkey recipe delivers a flavorful and juicy turkey every single time. The step-by-step guide for how to cook a turkey ensures a centerpiece that is sure to impress. This will be your go-to turkey recipe forever!
Ingredients
For the Turkey:
- 1 turkey (12-20 pounds)*
- 1 small onion, peeled and quartered
- 1 head of garlic, cut in half horizontally
- 1 small orange, quartered
- 2 celery stalks, cut in half
- 1 carrot, cut in half
- 1 small apple, quartered (choose your favorite variety)
- 4 stems fresh rosemary
- 4 stems fresh thyme
- 4 stems fresh sage
- 4 stems fresh parsley
- 1 cup apple cider
For the Herb Butter:
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped thyme
- 1/2 tablespoon freshly chopped sage
For the Roasting Pan:
- 1 cup low sodium broth of choice (turkey or chicken stock/broth works well)
Instructions
1. Prepare the Turkey:
- Thaw the turkey: If using a frozen turkey, ensure it’s fully thawed. Place it in the refrigerator for several days before cooking (about 24 hours for every 4-5 pounds of turkey).
-
Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
- Preheat the oven: Preheat your oven to 325°F (165°C).
2. Make the Compound Herb Butter:
- In a small bowl, combine the softened butter, salt, pepper, chopped rosemary, thyme, and sage. Mix until all ingredients are well incorporated.
3. Prepare the Turkey for Roasting:
- Remove giblets: Remove the giblets and neck from the turkey cavity and set them aside (you can use them for gravy or stock).
- Pat dry: Pat the turkey dry with paper towels, inside and out.
- Loosen the skin: Gently loosen the skin from the turkey breast by sliding your fingers under the skin, being careful not to tear it.
- Apply the herb butter: Rub about 2/3 of the herb butter mixture under the skin, spreading it evenly over the breast meat. Rub the remaining herb butter over the entire outside of the turkey, including the legs and wings.
4. Stuff the Turkey:
- Stuff the turkey cavity with the quartered onion, garlic halves, orange quarters, celery, carrot, and apple.
- Add the fresh rosemary, thyme, sage, and parsley.
- Pour 1 cup of apple cider into the cavity.
5. Truss the Turkey:
- Tie the legs together: Using kitchen twine, tie the turkey’s legs together to help hold its shape and ensure even cooking.
- Tuck the wings: Tuck the turkey’s wings under the body to prevent them from burning.
6. Roast the Turkey (*cooking time depends on size):
- Place in a roasting pan: Place the turkey breast side up on a rack in a roasting pan. Add broth to the bottom of the pan.
- Cover with foil: Tent the turkey loosely with aluminum foil to prevent over-browning in the first few hours of cooking.
- Roasting time: Roast the turkey for approximately 13-15 minutes per pound. For a 12-pound turkey, this would be about 2.5 to 3 hours, while a 20-pound turkey would take around 4 to 5 hours.
- Baste: Every 45 minutes to 1 hour, remove the foil and baste the turkey with the pan drippings.
- Take Foil Off: During the last hour of cooking, remove the foil to let the turkey brown.
- Check temperature: Check the internal temperature about 30 minutes before the estimated cooking time. The turkey is done when the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C). TIP: I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest. With the carryover cooking, it will continue cooking under the foil to reach 165 degrees F. This results in a perfectly juicy turkey.
7. Rest the Turkey:
- Once the turkey reaches the proper temperature, remove it from the oven.
- Resting period: Let the turkey rest for at least 30-40 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a juicy turkey.
8. Carve and Serve:
- Carve the turkey and serve with your favorite Thanksgiving sides. Enjoy this foolproof, juicy Thanksgiving turkey with your loved ones!
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*Reserve any drippings and juice remaining in your roasting pan to make homemade turkey gravy.
Notes
TIPS
Room Temperature Turkey: Allow your turkey to come to room temperature for about an hour before roasting. This ensures even cooking, reducing the risk of overcooking the outer layers while the inside is still cold.
Avoid Overstuffing the Cavity: While it’s tempting to pack the turkey cavity with aromatics, leave some space for air to circulate. Overstuffing can affect the cooking time and prevent even heat distribution.
Use a Roasting Rack: Elevating the turkey on a roasting rack allows the heat to circulate evenly around the bird, promoting even cooking and helping to prevent the bottom from becoming soggy.
Baste Strategically: While basting can help keep the turkey moist, do it sparingly to avoid constantly opening the oven door, which can lower the oven temperature and increase cooking time. Baste every 45 minutes to an hour for the best results.
Cook with Broth or Stock: Pour a cup or two of chicken or turkey broth into the bottom of the roasting pan. This adds moisture to the oven, helping to keep the turkey juicy and creating a flavorful base for your pan drippings and gravy.
Tent with Foil, Then Remove: Start roasting the turkey with a loose tent of aluminum foil over the breast and drumsticks to prevent them from browning too quickly. Remove the foil during the last hour of cooking to allow the skin to crisp up and turn golden brown.
Ensure a Crispy Skin: For extra-crispy skin, pat the turkey dry thoroughly before applying the herb butter. You can even leave the turkey uncovered in the refrigerator overnight before roasting, which helps dry out the skin.
Check for Doneness at Multiple Points: To ensure the entire turkey is cooked properly, check the temperature in multiple spots: the thickest part of the breast, the innermost part of the thigh, and the area around the wings.
Carve Like a Pro: Use a sharp carving knife and start by removing the legs and thighs first, then the wings, and finally carve the breast meat against the grain for tender slices.
Plan Your Timing: Backtrack from your desired serving time to determine when to start cooking. Don’t forget to account for resting and carving time when planning your meal.
- Prep Time: 10-15 min
- Category: Savory
- Method: American
- Cuisine: American
So easy! Was juicy and really tasty. My family said it was my best turkey to date!
Yay! So happy it was a hit with all the family.
Hello Elena, I was wondering if I do not plan on stuffing the turkey, would that lessen the cooking time? Thank you
Stuffing with the apples and vegetables really flavors it! It is still fine without. You will want to check it about 30 minutes before the time. Enjoy!
I used this recipe on a spatchcocked turkey for Thanksgiving. It was the best turkey we have ever had. So delicious, not dry, and a golden, crisp skin! Thank you Elena. Your recipes are the best!! 💙💛
YAY!! So happy it was a success and everyone loved it. You are most welcome. I’ll keep the recipe coming for you. Have a beautiful week.
ANY one can make this delcious and easy fool-proof Thanksgiving turkey recipe!
I am having Thanksgiving home this year
I am going to try it, I will let you know
Thank you
Diana
I can’t wait for you to try it. It’s a great turkey recipe!