Easy Thanksgiving Turkey
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The world’s easiest, no-fail, no-fuss Thanksgiving turkey! Perfectly golden brown, so juicy, and unbelievably tender with the crispiest skin!
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Why you’ll love this easy thanksgiving turkey recipe
- 100% fool-proof recipe. Whether this is your first time hosting Thanksgiving or your 27th time, this is the only Thanksgiving turkey recipe you will need. And we even included a step-by-step video (more on that below).
- No brining needed. A brine is not needed here – we are keeping this simple, straight-forward, and no fuss for the easiest turkey ever.
- Say goodbye to dry turkey. With easy-to-follow tips and tricks, you’ll have the juiciest, most tender, golden-brown turkey for your Thanksgiving spread. And the pan drippings are absolutely everything for the most lovely turkey gravy.
to brine or not brine a turkey
Brining (wet or dry) has been increasingly popular with Thanksgiving turkeys but this recipe does not require a brine, still achieving incredible flavor and juiciness thanks to the fresh herb butter mixture that goes both under and over the skin.
to stuff or not to stuff
Skip the stuffing in the turkey. When cooking the stuffing inside your turkey, you are left with 2 options:
- cook until the stuffing is cooked through or
- cook until the turkey is cooked through.
But by the time the stuffing reaches a safe temperature to eat (165°F), the turkey will unfortunately be overcooked and dry. And by the time the turkey is ready, the stuffing will be undercooked and unsafe to consume. Instead, opt to cook the stuffing separately in a 9 x 13 baking dish.
how to thaw a frozen turkey
The safest way to thaw a turkey is in the refrigerator.
Plan ahead to ensure there is enough time to thaw the turkey appropriately in the fridge, which may take a few days depending on the size of your bird, about 24 hours for every 4-5 pounds. Never thaw a frozen turkey on the counter or in warm water.
How to make a Thanksgiving turkey
- Prep the turkey. Remove the cold turkey from the fridge and let it come to room temperature for 1 hour. Remove the giblets from the turkey and season the cavity with salt and pepper.
- Pat dry. Pat the turkey completely dry using paper towels.
- Make the herb butter. Combine the softened butter, shallot, lemon zest and juice, sage, thyme, garlic, salt, and pepper.
- Loosen the skin. Gently lift the skin away from the turkey breast meat and rub about half of the herb butter directly under the skin onto the breast meat in an even layer.
- Prep the pan. Transfer the turkey, breast side up, to a shallow roasting pan lined with carrots, celery, and onion. Tie the drumsticks together using kitchen twine, then tuck the wingtips underneath the bird.
- Roast. Spread the remaining herb butter over the outside of the skin in an even layer and season with salt and pepper. Then pour the stock and wine into the bottom of the pan. Place the roasting pan into the oven and roast the turkey for 30 minutes at 400°F.
- Reduce the heat. Reduce the oven temperature to 325°F and continue roasting for 10-15 minutes per pound or until an instant-read thermometer inserted into the thickest part of the breast reads 160°F. Baste every 30 minutes with the pan drippings. Pro tip: Cover the turkey loosely with aluminum foil if the turkey browns too quickly.
- Rest. Let the turkey rest for 30 minutes, covered loosely with foil, and allow the carryover cooking to raise the internal temperature to 165°F.
- Make the gravy. While the turkey rests, repurpose the pan drippings for gravy.
- Carve and serve. Arrange the dark and white meat on a serving platter, garnishing with fresh herbs, citrus slices, and pomegranate arils. Serve warm with the turkey gravy.
Tools For This Recipe
Easy Thanksgiving Turkey: Frequently Asked Questions
Absolutely! You can safely thaw a frozen turkey in the refrigerator, allowing 24 hours for every 5 pounds.
Not at all! You can place the turkey directly on the vegetables (carrots, celery, onion). The vegetables also add a ton of flavor for your turkey gravy.
This will vary on the size of your bird but plan for about 10-15 minutes per pound for an unstuffed turkey.
For a small-scale turkey, you can try this roasted turkey breast recipe instead.
Absolutely! This is my favorite crockpot turkey recipe. It does not require any oven space and includes turkey gravy using the slow cooker drippings.
Yes! This is the most perfect gravy using the pan drippings from this recipe.
Store the leftover turkey in an airtight container, separate from the gravy, in the fridge for 3-4 days. Reheat in the oven at 350°F with a splash of chicken or turkey stock, covered in aluminum foil, until heated through.
Easy Thanksgiving Turkey
Video
Ingredients
- 1 12-14 pound fresh whole turkey, at room temperature for 1 hour
- Kosher salt and freshly ground black pepper, to taste
- ½ cup unsalted butter, at room temperature
- 1 shallot, minced
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 2 cloves garlic, minced
- 3 carrots, peeled
- 3 celery ribs
- 1 sweet onion, cut into wedges
- ½ cup dry white wine
- 1 ½ cups turkey or chicken stock
Instructions
- Preheat oven to 400 degrees F.
- Remove giblets from the turkey cavity. Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
- In a small bowl, combine butter, shallot, lemon zest and juice, sage, thyme, and garlic; season with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, or more, to taste.
- Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
- Place carrots, celery and onion in a shallow roasting pan. Place turkey, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine, tucking the wingtips under.
- Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste. Add wine and chicken stock to the roasting pan.
- Place into oven and roast for 30 minutes.
- Reduce oven temperature to 325 degrees F. Continue roasting until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F in the thickest part of the thigh, about 2 hours to 2 hours and 30 minutes more; baste every 30 minutes with pan drippings. When turkey begins to brown, cover lightly with aluminum foil.
- Let stand at least 30 minutes before carving; reserve pan dripping for gravy.
Equipment
Notes
- Plan for 1 – 1.5 lb of turkey per person. For about 12 guests, we recommend using a 15 lb bird. This will ensure you have enough leftovers and pan drippings for your gravy.
- Plan ahead. When using a frozen turkey, allow for 24 hours of thawing for every 4-5 pounds. Keep the turkey in its original packaging and place it breast side up in a large rimmed baking sheet to catch any drips.
- Allow the turkey to come to room temperature. Let the turkey sit at room temperature for 1 hour prior to cooking. This will ensure even cooking and golden brown crispy skin.
- Remove the giblets. Be sure to check both ends of the turkey to ensure you remove all the giblets (and neck) prior to cooking. Giblets can be saved for later and used for gravy.
- Pat the turkey dry. This is key for that favorited golden brown crispy skin!
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor for your Thanksgiving turkey. This is also a great time to use up all the fresh herbs for your sides like sheet pan scalloped potatoes and classic Thanksgiving stuffing.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Roast covered and uncovered. Your turkey will cook both uncovered (for crispy skin!) and covered with aluminum foil so that your turkey does not get too brown or dark.
- Use an instant-read thermometer for the most accurate results. Check your turkey halfway through cooking, inserting through the thickest part of the breast and thigh but avoiding the bone. The internal temperature should reach 165°F in the thickest part of the thigh.
- Let your bird rest. Let the turkey rest for at least 30 minutes to 1 hour prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness. This also frees up oven space to reheat and cook your remaining Thanksgiving side dishes.
- Save the drippings. There’s no better time to make the turkey gravy than while your turkey rests.
Did you make this recipe?
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I love your recipes & get your newsletter. What I’d like clarification on is why what you say in the text is different than what is published for the recipe. In this instance, you say to let the turkey rest for 30 minutes to an hour but in the recipe it says 20 minutes. If longer makes it better, why not just stick with that same instruction in the recipe? Seems confusing. I do make your recipes and they are well enjoyed so Thank You for sharing. I’ve turned a few others onto you as well. Happy Holidays! 🙂
The turkey came out fine, but I would definitely omit the lemon if I made this again. The juice made the butter mixture wet so it was impossible to apply to the turkey. It just stuck to my fingers and would not stick to the skin, even though I thoroughly dried it. The zest made the drippings very lemony so the gravy tasted like lemon, not turkey gravy. It was definitely not the taste I was going for for our Thanksgiving dinner.
Made this last year and it was amazing!
Is it ok to prep the turkey the day before?
I’ve never used this recipe before but it sounds good. I’m not a big fan of wine, can you taste the wine at all ? if I leave it out will it make a significant difference in taste? Also, any tips on cooking this with stuffing in the bird?
Ok, I made your turkey and gravy today – absolutely fab! So happy with it and will definitely save your recipe for next year! Thank you!!
Just made this for our family Thanksgiving. WOW!!! It is so easy and DELICIOUS!
What if you use a bigger turkey. 18-20 pounds?
I’m sure this can be done with a turkey breast, but what would be the approximate cooking time?
What is considered a shallow roasting pan? I’m trying to follow the recipe exactly I’ve had some Turkey disasters in the past.
Andrea, I think that if you are expecting the full amount of turkey drippings, you would want 3 inches deep, maybe 4. I roast a 17 lb turkey in a 17x12x3 inch deep pan. I can layer the veg and turkey on there comfortably with all the basting liquid/drippings collection and not spill any when pull the pan from the oven.
I hope this helps!
This truly is a fantastic recipe …. and the gravy was superb! Thank you! Next year I will buy enough fresh herbs … before i have used dried herbs and this time I used some fresh. Next time I will buy ample fresh, as they are worth the extra money.
I have been making my turkey a day ahead … then I make broth …. then I use the broth for the gravy!!
My first turkey was amazing! My in-laws are foodies and they said it was the best turkey that they have ever eaten. Thanks!!
I don’t like turkey so I’ve only made it maybe twice before for Thanksgiving. So much work for something that’s just OK! This year our aunt gifted us a 14-pounder so I decided to try this recipe because it sounded pretty simple. It was REALLY DELICIOUS and we enjoyed the bird as we never have before. We made the turkey gravy from DD too – WOW. Actually may do this again next year!
Finally, a recipe that really is easy and absolutely delicious! Followed the instructions, my 14 lb. bird was done at 2 hours, rested for 30 minutes. Perfection. PS the Gravy link was a lifesaver!
How does the cooking time and temperature vary if using a convection oven?
Convection will reduce time, but also, can affect the way the skin cooks due to the air movement in my experience. I would google the effects of convection on turkey cooking specifically if you plan to use your convection setting.
Can I so this in an electric roaster and with a 20 pound turkey? I’d double the butter. Thanks.
Same question!
How long to cook for a 20 pound Turkey?
How would you use this recipe in an electric roaster? Would you do everything the same as the oven or does it need to be done differently?
Used this recipe and turkey came out amazing!
THANK YOU!! I’ve tried a few different turkey recipes and often go back and forth using tips from a few different ones …. but going forward THIS IS THE ONLY ONE I NEED!! Delicious and lots of great tips.
I see lots of recipes saying not to baste, but I do think it made a positive difference this time and I will do it going forward.
I made the turkey a day in advance and made broth overnight in the slow cooker. I then used some of that broth to make your gravy the next day AND to moisten the turkey for reheating. Both were delicious (It’s Canadian Thanksgiving).
So I had never made a turkey before, but our household is just getting over Covid and we were home for Thanksgiving yesterday. I was definitely intimidated by the idea of cooking a turkey, and my husband always talks about how dry and flavorless turkey is (at least compared to how it’s prepared in Haiti). Anyway, I followed this recipe, and it was AMAZING! So flavorful, and not at all dry like I’m used to lol. I think the turkey was the favorite part of the meal for my 3-year-old and 1-year-old. And I also made your gravy recipe, and it was seriously so delicious. I’m definitely holding on to this recipe and probably not going to wait for another holiday to make it again!