Roasted Thanksgiving Turkey

Herb butter rubbed turkey on a tray with festive greenery.

5 from 7 votes

Roasted Thanksgiving Turkey

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!

Prep Time15

Cook Time3

Resting Time30

Total Time3 45

Course: Main Course

Cuisine: American

Keyword: easy Thanksgiving turkey recipe, roasted turkey

Servings: servings

Author: Elena Davis

Ingredients

For the Turkey

1 turkey 12-20 pounds
1 small onion peeled and quartered
1 head garlic halved 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
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
½ tablespoon freshly chopped sage

For the Roasting Pan

1 cup low sodium broth of choice turkey or chicken stock/broth works well

Instructions

Preparing 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. Remove the giblets and neck from the turkey cavity and set them aside (you can use them for gravy or stock). Preheat the oven to 325°F (165°C).

Making the Herb Butter

In a small bowl, combine the softened butter, salt, pepper, chopped rosemary, thyme, and sage. Mix until all ingredients are well incorporated.

Preparing the Turkey for Roasting

Pat the turkey dry with paper towels, inside and out. Gently loosen the skin from the turkey breast by sliding your fingers under the skin, being careful not to tear it.
Rub about two-thirds 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.
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.
To truss the turkey, tie the turkey’s legs together with kitchen twine to help hold its shape and to ensure even cooking. Tuck the turkey’s wings under the body to prevent them from burning.

Roasting the Turkey

Place the turkey breast side up on a rack in a roasting pan. Add broth to the bottom of the pan. Tent the turkey loosely with aluminum foil to prevent over-browning in the first few hours of cooking.
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.
Every 45 minutes to 1 hour, remove the foil and baste the turkey with the pan drippings. During the last hour of cooking, remove the foil to let the turkey brown.
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).

Resting & Carving

Once the turkey reaches the proper temperature, remove it from the oven. 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. Reserve any drippings and juice remaining in your roasting pan to make homemade turkey gravy.
Carve the turkey and serve with your favorite Thanksgiving sides. Enjoy this foolproof, juicy Thanksgiving turkey with your loved ones!

Notes

Plan your start time for the turkey. 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!
Avoid overstuffing the cavity; leave some space for air to circulate. Overstuffing can affect cooking time and prevent even heat distribution.
Check for doneness at multiple points to ensure the entire turkey is cooked properly. Check the thickest part of the breast, the innermost part of the thigh, and the area around the wings.
Use carryover cooking to your advantage. I remove the turkey from the oven once it reaches 160°F. Then, I tent it with foil, and let it rest. With the carryover cooking, it will continue cooking under the foil to reach 165°F. This results in a perfectly juicy turkey.
To carve like a pro, use a sharp knife. Start by removing the legs and thighs, then the wings, and finally slice the breast meat against the grain.

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