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.
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.
TOOLS FOR THIS RECIPE
WHAT IF I BOUGHT A FROZEN TURKEY? HOW LONG WILL IT TAKE TO THAW?
To defrost a turkey in the refrigerator, it is best to allow 24 hours for every 5 pounds.
CAN THIS BE DONE WITH A TURKEY BREAST ONLY?
For a small-scale turkey, you can try this roasted turkey breast recipe instead!
DO I NEED A ROASTING RACK?
Not at all! You can place the turkey directly on the vegetables (carrots, celery, onion). No roasting rack needed here.
DO YOU HAVE A GRAVY RECIPE?
Yes! This is simply the most perfect gravy using the pan drippings!
I AM VERY NERVOUS TO DO A TURKEY FOR THE FIRST TIME. DO YOU HAVE A STEP-BY-STEP VIDEO FOR THIS?
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.
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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.
Just made the turkey recipe and wowee was it good! Our family just moved into a new home and our smoker is in storage which we normally use. Haven’t cooked a turkey in the oven for over a decade. Looked online for a good recipe, found one and as always damn delicious did not disappoint.
Thank you!
I always bag my turkey cause trying to reduce the breast drying out . This time i was fearless, sorta. I still bagged but with all your goodness and Just Wow.
Flavorful and super moist!!
Thank you so much!!
This is the first time I’ve ever made turkey. I didn’t have any of the fresh herbs. All I had was Italian seasoning. And I didn’t have white wine. So I made the recipe with what I had and the turkey came out AMAZING. I have never enjoyed turkey so much. It was only a little bit more difficult to make than a roasted chicken, but barely. And 100x better tasting. It’s so juicy on the inside and the skin is nice and crispy. Thanks for sharing!! Also this is the first recipe review I’ve ever written (because it was so good) and I cook for my family almost every day.
Delicious and moist turkey!
This recipe was easy and perfectly delightful. Fallowed recipe exactly.
And the leftovers were just as good (if not better.)
I ended up placing my turkey a little too high in the oven for the first 30 min (at 400 degrees) and evaporated all the liquids. I just added the same amount (2.5 cups of stock and 1/2 cup white wine. Problem fixed!
Definitely will make this turkey my Christmas dinner each year. I also made the classic stuffing and gravy and it was a perfect trio. Don’t look any further for a moist turkey.
My husband loved it and still raves about it.
And my guests only had compliments and wanted to know the how to’s. Thank you for such a great website!
I made this for thanksgiving 2020, it was the best turkey I ever made. I will be making it for xmas dinner as well. Dont forget the gravy, its as awesome!
Can I use this recipe for a stuffed bird? Would I just need to adjust the cooking time?
Can this be done with just a bone-in turkey breast, instead of a whole turkey? What changes might I need to make for that? I’ve never cooked a turkey before, and it’s just my boyfriend and I this year, so we got just the bone-in breast because we don’t need a whole turkey for just the two of us.
Do I need to brine the turkey?
Brining is another type of preparation IMO. My motto is try the recipe as described the 1st time & then you can tweak it. Sorry, I noticed no one had gotten back to you (or anyone else on this chat board) yet…Hope that helps.
This looks delicious. I have a family member who is allergic to carrots; what do you recommend instead? Can I just use a roasting rack?
I would just omit the carrots and add more onions and celery to compensate. Easy fix, good luck!
Do I still place the carrots, celery, and onion into the pan if using a roasting rack?
I would prepare them separately since they will dry out without the turkey on top. Hope that helps.
The veggies are there to flavor the dripping as prep for the gravy. They are not served with them meal. You definitely still want to put them in the pan.
You can also add the veggies to the cavity of the bird. I did that this year with some of the fresh herbs and it helped flavor the entire bird. I also cook mine in a roasting pan and I cook mine upside down so all those juices stay in the breast. I’ve done this for 5 years and comes out amazing every time! I’ll have to add the wine this year, that would be a nice touch for the gravy! 🙂
Wondering if I could use avocado oil instead of butter as one of the guests is dairy-free?
Any oil can be used but you might need to add a little salt with it to taste.
So delicious. This recipe is a keeper, thank you! The herbs and wine gave the breast a wonderful, juicy flavor. I cooked a 21 lb turkey so nearly doubled the recipe but otherwise followed it exactly. My relatives loved it. Even those who aren’t crazy about turkey commented about how delicious it was, saying it was one of the best they’ve ever tasted. Thanks again!
How long did you cook your Turkey for?
Hi, does this recipe still work if I cook it in an oven bag? Thanks
Yes, Iuse thos with a bag, but I usually omit the wine because you might make the bag explode.
My sister made this last year so delicious, I’m going to try it this year!
What are the flat green leaves you used for decor?
Love a good presentation thank you!
Meagan those are bay leaves
do you cover the turkey while roasting?
When the turkey begins to brown, I recommend covering lightly with aluminum foil.
Amazing! Seriously, the best turkey I’ve ever eaten and that’s coming from someone who doesn’t really enjoy turkey. It was juicy and very flavorful! And it made fabulous leftover turkey sandwiches!
That’s so great! Thank you!
Thank you thank you thank you! Made it today for my family Thanksgiving. It turned out great. I made a few whoopsies along the way but improvised. 17 lb. deliciousness! Another wonderful recipe. ~A forever follower.
That’s so awesome!
Question- can the turkey be stuffed do I just adjust cooking time for the bird?
My rating is based on the smell alone. I have a turkey breast cooking now and the smell is fabulous! I’m sure the taste will be great, too. I made a double recipe so I can do it all over again with the whole turkey on Thanksgiving.
Hi Chungah! I used this recipe for a Friendsgiving turkey! I didn’t have white wine so I bumped the chicken stock up to 2 cups, and I didn’t have a shallot so I skipped it. Besides that I followed the recipe as written. Wasn’t sure whether to leave the carrots and celery whole; I chopped them into large 2-inch chunks. I had to bump up the temperature for the last hour or so and it roasted longer than the recipe stated (total of about 3.75 hours vs. the 2.5 to 3 hours written) to reach the right temperature. It looked beautiful and got great reviews from my friends. Thank you!!!
That’s awesome! We love hearing that.
You guys have a nourishingly hearty Thanksgiving feast! I can see the turkey meat is perfect, golden enough, brown enough and super sucullent ❤
– Natalie
Happy Thanksgiving, Natalie! Thank you!
Won’t the bottom of the turkey get soggy and waterlogged from sitting in 2 cups of liquid? I am worried that it will fall apart down there when I try to lift it out. Thanks!
Not at all – that’s why we’re using a bed of vegetables for the turkey! 🙂
Hi Chungah, can I use this recipe on Cornish hens instead of a turkey? I know I will need to adjust my cooking time… Also, you think I can use the drippings for gravy too? Many thanks in advance!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can I make this with a turkey breast? Do I need to adjust anything?
Emily, you can try this recipe instead. 🙂
https://damndelicious.net/2017/11/20/sheet-pan-herb-roasted-turkey-and-cranberry-pecan-stuffing/
sounds ans smells delicious! will it make a difference using a frozen and thaw out turkey?
I recommend using a thawed turkey.
Can you tell me if I can adjust this for a 24lb turkey?
Just double ingredients? And any advice on cooking time and temperature? It’s my first time hosting thanksgiving and I need a damn delicious turkey! Thank you!
Major props on trying to tackle a 24lb turkey for your first time hosting Thanksgiving!
I would recommend not roasting such a big bird but instead, roast 2 smaller birds. It will be so much better as the breast meat will be very dry on such a large bird.
If you still want to proceed with a 24lb turkey, I am not entirely sure on the cook time but I recommend doubling or almost doubling the butter mixture. You may not need all the liquid in the roasting pan, maybe 1 1/2 times, but you can always add more as it cooks.
I must try this! Sounds absolutely marvelous
Question, I am ordering a pre-brined turkey. Would I be able to follow these steps as well? Or is this specifically for a non-brined turkey? I don’t want to over do it and not a turkey expert! Help!
I would cut out the salt in the butter mixture since the turkey is already brined but I still recommend sprinkling the outside of the turkey with some salt and pepper, to taste. Hope that helps, Amy!
What happens with the cooked carrots + celery + onion once turkey is done?
The vegetables will be soft and broken down. It’s best to strain (for the pan dripping gravy!) and discard.
Do you use a roasting rack in the roasting pan? Or just place the turkey directly in the pan? Sorry if this is a dumb question!
You can place the turkey directly on the vegetables. No roasting rack needed here. 🙂
Looks beautiful – can’t wait to try it with my first turkey ever. I’d also like your stuffing recipe – looks fantastic!
Thank you!
This will be my first Thanksgiving I am hosting. I am intimidated by the turkey, since the rest of my family can’t seem to get it right. But I am determined to nail it!
You’ll do great!
Can we get your turkey gravy recipe too?
Coming soon! 🙂
Ok, that is one gorgeous looking turkey and table!! Where do you live and what time is dinner, so I can join you and Butters?