Easy, No Fuss Thanksgiving Turkey
A simple and flavorful recipe for preparing Thanksgiving turkey, perfect for both novice and experienced cooks.
Ingredients
Turkey and Stuffing
- 1 (12-20 pound) turkey* Make sure it is thawed if frozen.
- 1 piece onion, peeled and quartered
- 1 piece lemon, quartered
- 1 piece apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary*
- 0.75 ounce container fresh thyme*
- 0.75 ounce container fresh sage*
Butter and Seasoning
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- Fresh chopped herbs For additional flavor
Instructions
Preparation
- If the turkey is frozen: Thaw in the fridge, giving 24 hours for every 5 pounds.
- Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
- Adjust the oven rack so the turkey will sit in the center. Preheat the oven to 325 degrees F.
- Make the herb butter by mixing the softened butter, minced garlic, salt, pepper, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, and 0.5 tablespoon of fresh sage.
Cooking
- Remove the turkey from its packaging and take out the neck and giblets from the cavities.
- Pat the turkey very dry with paper towels.
- Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover herbs.
- Loosen the skin above the breasts and smear a few tablespoons of the herb butter underneath.
- Tuck the wings of the turkey underneath and place it on a roasting rack inside a roasting pan.
- Microwave the remaining herb butter mixture for 30 seconds until it’s very soft. Use a basting brush to spread the herb butter all over the outside of the turkey, including the legs and wings.
- Roast at 325 degrees F for about 13-15 minutes per pound or until the internal temperature reaches about 165 degrees.
- Tent the turkey with foil halfway through cooking to protect the breast meat if needed.
- Allow the turkey to rest for 20-30 minutes before carving.
- Remember to reserve any drippings and juice from the roasting pan to make turkey gravy.
Notes
Make sure to let the turkey come to room temperature before roasting for even cooking. Keep a meat thermometer handy to check doneness without cutting into the turkey. Don't skip the resting time; it helps the juices redistribute for a more flavorful turkey.