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Easy Thanksgiving Turkey Recipe

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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

Scale
  • 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

 

  1. Preheat the Oven:
    • Preheat your oven to 325°F (165°C).
  2. 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.
  3. 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.
  4. 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.
  5. Truss the Turkey:
    • Tuck the wing tips under the turkey body.
    • Tie the legs together with kitchen twine to ensure even cooking.
  6. 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.
  7. 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.

Find it online: https://recipe.ukfinda.com/easy-thanksgiving-turkey-recipe/