Easy Thanksgiving Turkey
The only recipe you will ever need! It's the world's simplest, no-fail, no-fuss turkey! Perfectly golden brown, juicy and tender!
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.
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.
- 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.