Easy Thanksgiving Turkey
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The only recipe you will ever need! It’s the world’s simplest, no-fail, no-fuss turkey! Perfectly golden brown, juicy and tender!
Featured Comment
I have never been the go-to person to make the Thanksgiving turkey.
Nope, I’d do all the sides though – from the ham to the best creamed corn to the sausage stuffing. All of it. But I always steered clear of the turkey…until now.
I know, it’s super daunting if you have never made a turkey before. If it’s the giblets and stuff that freak you out, there are a few grocery stores that remove them for you like Whole Foods. So there, problem solved.
If you’re just worried and nervous you might mess it up, don’t worry. Just be sure to use up all the butter, and baste as noted. The pan drippings are EVERYTHING. From there, the turkey comes out perfectly golden brown.
This recipe is 100% fool-proof. PROMISE!
If not, you guys can all come over to my house and spend Thanksgiving with me and Butters.
TIPS AND TRICKS FOR SUCCESS
- Plan for 1 – 1.5 lb of turkey per person. So for about 12 guests, we recommend using a 15 lb bird. This will ensure you have enough leftovers and pan drippings for your gravy.
- 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 your 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/cook your remaining Thanksgiving side dishes.
- Save the drippings. Drippings make for the best turkey gravy.
Easy Thanksgiving Turkey: Frequently Asked Questions
To defrost a turkey in the refrigerator, we recommend allowing 24 hours for every 5 pounds.
Not at all! You can place the turkey directly on the vegetables (carrots, celery, onion).
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.
This is our favorite crockpot turkey. 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.
Here is a foolproof step-by-step video guide for a stress-free Thanksgiving turkey!
Easy Thanksgiving Turkey
Ingredients
- 1 (12-14 pound) fresh whole turkey
- Kosher salt and freshly ground black pepper, to taste
- ½ cup unsalted butter, at room temperature
- 1 shallot, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh sage leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon lemon zest
- 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 juice, sage, thyme, lemon zest 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 20 minutes before carving; reserve pan dripping for gravy.
Video
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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!
Thank you for this recipe. My wife has struggled to find out how to correctly cook a Turkey so that it is tender and juicy. This was best Turkey recipe ever. You made our Thanksgiving of 2021 perfect because of this recipe. We suffered last year when my wife just “winged-it”, but this recipe is a “Keeper” and is how turkeys should be cooked & prepared for Thanksgiving meals.
I’m already a subber, but if I wasn’t, I’d sub. And, I intend to 100% support any of your future endeavors (like cookbooks and such).
Thanks for caring about all of us, Chungah at DD.net.