Thanksgiving is the time of year when families gather to share a hearty meal, and no dish is more central to this celebration than a perfectly roasted turkey. If you’re looking for an easy Thanksgiving turkey recipe that delivers juicy, flavorful results without hours of complicated preparation, you’ve come to the right place. This step-by-step guide will walk you through preparing a moist and tender turkey that will be the star of your holiday table.
Ingredients for Easy Thanksgiving Turkey
- 1 whole turkey (10-12 pounds)
- 1/4 cup olive oil or melted butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh or dried thyme
- 1 tablespoon rosemary
- 1 lemon, halved
- 1 onion, quartered
- 1 head of garlic, halved
- 2 cups low-sodium chicken broth
Instructions for Easy Thanksgiving Turkey
1. Preheat the Oven
Start by preheating your oven to 325°F (165°C). The lower temperature ensures the turkey cooks slowly and evenly, keeping the meat juicy and tender.
2. Prepare the Turkey
Remove the turkey from its packaging and pat it dry with paper towels. This step helps achieve crispy, golden skin when roasting. Remove the giblets and neck from the cavity if not already done, and set them aside for making gravy or stock.
3. Season the Turkey
Rub the entire turkey with olive oil or melted butter. This will help the skin crisp up and give the turkey a delicious golden-brown color. Sprinkle the turkey generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary, making sure to coat the inside of the cavity as well.
4. Stuff the Turkey (Optional)
Place the halved lemon, quartered onion, and garlic head inside the cavity. These aromatics will infuse the turkey with additional flavor as it roasts. You can also add fresh herbs like rosemary and thyme inside the bird for extra fragrance.
5. Truss the Turkey
To ensure even cooking, tie the turkey legs together with kitchen twine and tuck the wings underneath the bird. This will help maintain the shape of the turkey and prevent the tips of the wings from burning.
6. Roast the Turkey
Place the turkey on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to help keep the turkey moist during roasting. This will also provide a flavorful base for gravy.
Roast the turkey in the preheated oven for about 13 minutes per pound, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. For a 10-12 pound turkey, this will typically take around 2.5 to 3 hours. If the turkey is browning too quickly, cover it loosely with aluminum foil to prevent burning.
7. Rest the Turkey
Once the turkey reaches the correct temperature, remove it from the oven and tent it with aluminum foil. Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and tender turkey.
8. Carve and Serve
Carve the turkey into slices and serve with your favorite sides like mashed potatoes, cranberry sauce, stuffing, and green beans. Don’t forget to pour the flavorful pan drippings over the turkey or use them to make a delicious gravy.
Tips for the Best Thanksgiving Turkey
- Brining: For extra juicy turkey, consider brining your bird overnight before roasting. A simple brine of salt, sugar, and water can enhance the flavor and moisture.
- Use a Meat Thermometer: Always check the turkey’s internal temperature with a meat thermometer to ensure it is fully cooked.
- Resting Time: Don’t rush to carve your turkey. Allowing it to rest will result in juicier meat.
- Roast with Vegetables: Adding root vegetables like carrots, celery, and potatoes around the turkey in the roasting pan will create a tasty side dish and enhance the flavor of the drippings.
Conclusion
This easy Thanksgiving turkey recipe guarantees a mouthwatering bird that will impress your guests and create lasting memories. With simple ingredients, easy prep, and foolproof roasting tips, you can focus on enjoying the holiday rather than stressing over complicated cooking techniques. Whether it’s your first Thanksgiving or your tenth, this turkey recipe is a tried-and-true way to ensure a successful and delicious celebration.
Serving and Storage Tips for Your Easy Thanksgiving Turkey
Once your turkey is perfectly roasted and ready to serve, it’s important to know how to serve it properly and how to store leftovers to ensure the best taste and safety. Here are some helpful tips for serving and storing your Thanksgiving turkey.
Serving Tips
- Carve the Turkey Properly
After allowing the turkey to rest for 20-30 minutes, it’s time to carve. Use a sharp carving knife to make clean cuts. Start by removing the legs and thighs, then carve the breast meat into even slices. Serve the dark and white meat on separate platters for variety, or mix them together for a well-rounded serving. - Keep the Turkey Warm
If you’re not serving the turkey immediately, keep it warm by covering it loosely with foil. To retain moisture, place a towel underneath the foil and tent it over the bird. You can also use a warming drawer if your oven has one. Avoid leaving the turkey exposed to the air for too long as it can dry out. - Serve with Gravy
Pour some of the turkey’s pan drippings into a small bowl for a delicious, savory gravy. You can make this ahead of time using the turkey’s drippings and a bit of flour to thicken. Gravy enhances the flavor and adds a rich, comforting touch to your turkey. - Pair with Classic Sides
Serve the turkey alongside traditional Thanksgiving sides like mashed potatoes, cranberry sauce, stuffing, green beans, or roasted vegetables. A fresh salad with light dressing can also balance the meal. These complementary sides bring out the turkey’s flavors and provide a full, festive spread. - Leftover Turkey Storage
If you have leftover turkey, it’s essential to store it properly for future meals. Make sure to carve the meat off the bones and refrigerate it in airtight containers within two hours of cooking to ensure food safety. Leftover turkey can last for up to 3-4 days in the refrigerator.
Storage Tips for Leftovers
- Refrigerating Leftovers
Leftover turkey should be stored in the fridge within two hours of serving to avoid bacterial growth. Store the meat in airtight containers or resealable bags to preserve freshness and prevent contamination. Be sure to remove all stuffing from the turkey cavity before storing it separately. - Freezing Leftovers
If you have more leftover turkey than you can use within a few days, freezing is a great option. Place the turkey in airtight containers or heavy-duty freezer bags to prevent freezer burn. Leftover turkey can be frozen for up to 3 months. Be sure to label the containers with the date so you can track how long they’ve been stored. - Reheating Leftovers
When reheating leftover turkey, it’s best to use the oven to maintain the turkey’s moisture. Place the turkey in a covered baking dish with a splash of broth to prevent it from drying out. Reheat in a 325°F (165°C) oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). You can also use the microwave or stovetop for smaller portions, but be sure to add a little liquid to keep the meat moist. - Using Leftover Turkey
Leftover turkey can be repurposed in many creative ways! Use it in sandwiches, salads, soups, tacos, or casseroles. It can even be added to pastas or stir-fries. Turkey is versatile and easy to incorporate into a variety of meals, helping you get the most out of your holiday feast. - Safety Reminder
Never leave turkey (or any cooked food) at room temperature for more than two hours. This can lead to bacteria growth and foodborne illnesses. Always make sure to refrigerate or freeze leftovers promptly after your meal.
By following these serving and storage tips, you’ll make the most out of your Thanksgiving turkey, keeping it fresh and tasty long after the holiday is over. Enjoy your delicious leftovers and make your Thanksgiving meal stretch into the days ahead!
1. How long should I cook a 10-12 pound turkey?
For a 10-12 pound turkey, roast it at 325°F (165°C) for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. The general rule of thumb is to cook the turkey for 13 minutes per pound. However, oven temperatures can vary, so always use a meat thermometer for the most accurate result.
2. Do I need to baste the turkey while it cooks?
While basting is a common practice, it’s not strictly necessary for this easy Thanksgiving turkey recipe. The turkey will remain moist due to the olive oil or butter rub, and basting can cause the oven door to open frequently, affecting the cooking time. If you prefer, you can baste the turkey once or twice during the cooking process, but it’s not essential for a juicy bird.
3. Can I cook the turkey the night before Thanksgiving?
Yes, you can prepare the turkey the night before! You can season and stuff the turkey, then cover it and refrigerate it overnight. The next day, take it out of the fridge about 30 minutes before cooking to bring it to room temperature. This will ensure even cooking and help the turkey roast more efficiently. However, it’s best to roast the turkey on the day you plan to serve it for optimal flavor and texture.
4. How do I carve the turkey?
To carve the turkey, first remove the legs and thighs by cutting through the joint where they connect to the body. Then, slice the breast meat by making long, even cuts along both sides of the breastbone. For a neater presentation, carve the breast meat into thin slices. Finally, separate the wings from the body and serve. If you prefer, you can carve the turkey directly at the table for a more interactive experience.
Print
Easy Thanksgiving Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3 to 3.5 hours (for a 12-14 pound turkey)
- Total Time: 3.5 to 4 hours
- Yield: Serves 10–12 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This easy Thanksgiving turkey recipe yields a juicy and flavorful bird with crispy skin, achieved through a simple herb butter rub and proper roasting techniques.
Ingredients
- 1 whole turkey (12–14 pounds), thawed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 lemon, quartered
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- Fresh herbs (such as rosemary, thyme, and sage) for stuffing the cavity
- 2 cups low-sodium chicken broth
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Turkey:
- Remove the turkey from its packaging and pat it dry with paper towels.
- Remove the neck and giblets from the cavity; reserve them for gravy or discard.
- Season the cavity generously with salt and pepper.
- Stuff the cavity with the quartered lemon, onion, garlic cloves, and fresh herbs.
- Prepare the Herb Butter:
- In a bowl, combine the softened butter with kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage. Mix until well combined.
- Apply the Herb Butter:
- Gently loosen the skin over the turkey breast by sliding your fingers underneath, being careful not to tear it.
- Spread a portion of the herb butter directly onto the turkey breast meat under the skin.
- Rub the remaining herb butter evenly over the entire surface of the turkey.
- Truss the Turkey:
- Tuck the wing tips under the turkey body.
- Tie the legs together with kitchen twine to ensure even cooking.
- Roast the Turkey:
- Place the turkey on a rack in a large roasting pan.
- Pour 2 cups of low-sodium chicken broth into the bottom of the pan to keep the environment moist.
- Roast the turkey in the preheated oven. As a general guideline, roast for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil.
- Rest the Turkey:
- Once done, remove the turkey from the oven and let it rest, tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a moist turkey.
Notes
- Thawing: Ensure the turkey is fully thawed before cooking. A common method is to thaw it in the refrigerator, allowing 24 hours for every 4-5 pounds.
- Gravy: Use the pan drippings to make a flavorful gravy. Skim off excess fat, then deglaze the pan with broth or wine, and thicken with a roux or cornstarch slurry.
- Leftovers: Store leftover turkey in airtight containers in the refrigerator for up to 3-4 days.