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!
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. This turkey recipe has been my go-to recipe for at least a decade, and the pan drippings are absolutely everything for the most lovely turkey gravy.
reasons to make this 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’re keeping this simple, straight-forward and no fuss, no muss.
- No more dry turkey. With our easy-to-follow tips and tricks, you’ll have the juiciest, most tender, golden brown turkey for your Thanksgiving spread.
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. By cooking the stuffing inside your turkey, you are left with 2 options – cook until the stuffing is cooked through or until the turkey is cooked through. By the time the stuffing reaches a safe temperature to eat (165°F), the turkey will unfortunately be overcooked and dry. 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.
TIPS AND TRICKS FOR SUCCESS
- 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.
- 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 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. There’s no better time to make the turkey gravy than while your turkey rests.
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.
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). 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.
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.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Here is a foolproof step-by-step video guide for a stress-free Thanksgiving turkey!
Easy Thanksgiving Turkey
Video
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 at least 30 minutes before carving; reserve pan dripping for gravy.
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