Description
- This Thanksgiving turkey recipe is your go-to guide for a juicy, golden, and flavorful bird. Perfect for hosts of all levels with simple ingredients and foolproof steps.
Ingredients
Scale
- 1 whole turkey (12–14 lbs), thawed
- 1 cup unsalted butter, softened
- Salt and pepper to taste
- 1 lemon, halved
- 1 head garlic, halved
- 1 onion, quartered
- 4 sprigs each fresh rosemary, thyme, and sage
- ½ cup melted butter
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- Optional: splash of white wine
Instructions
- Preheat your oven to 325°F (165°C). Remove the giblets and pat the turkey dry. Place it on a rack in a large roasting pan.
- Mix softened butter with chopped rosemary, thyme, sage, salt, and pepper. Gently loosen the turkey skin and rub the butter mixture under and over the skin.
- Stuff the cavity with halved lemon, garlic, onion, and herb sprigs. Tie the legs together with kitchen twine and tuck the wings under the bird.
- In the bottom of the roasting pan, combine melted butter, chicken broth, olive oil, and optional white wine.
- Roast the turkey, basting every 45 minutes with the pan juices. Cook for 13–15 minutes per pound until a thermometer inserted into the thickest part of the thigh reads 165°F.
- Remove the turkey from the oven and tent it loosely with foil. Let it rest for 30–45 minutes before carving to allow juices to redistribute.
Notes
- Prepare the herb butter the day before to save time on Thanksgiving morning.
- If the turkey skin browns too quickly, loosely tent it with foil during roasting.
- Always use a meat thermometer don’t rely on pop-up timers.
- Store leftovers in an airtight container with a splash of broth to keep moist.
- Freeze extra turkey for up to 3 months for soups or casseroles.
- Prep Time: PT20M
- Cook Time: PT3H30M
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg