Description
This easy Thanksgiving turkey recipe delivers a juicy, flavorful roast bird that’s perfect for holiday gatherings. The no-fail method uses a seasoned butter rub and aromatic stuffing to infuse the turkey with classic herbs and spices. Roasted low and slow, it yields tender meat with crispy skin, ideal for both beginner cooks and seasoned hosts.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (12–14 lbs), thawed if frozen
- 1/2 cup unsalted butter, softened
- 1 tbsp olive oil
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 tbsp chopped fresh sage (or 1 tsp dried)
Stuffing and Cooking Liquid
- 1 onion, quartered
- 1 lemon, halved
- 1 head of garlic, halved
- 2 celery stalks, cut into chunks
- 2 cups low-sodium chicken broth or turkey stock
Instructions
- Prepare the Oven and Turkey: Preheat your oven to 325°F (163°C). Remove the giblets and neck from the turkey cavity. Pat the turkey dry thoroughly using paper towels to ensure crispy skin during roasting.
- Make the Seasoned Butter Rub: In a small bowl, combine the softened butter, olive oil, salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage until it forms a smooth paste.
- Apply Butter Rub and Stuff the Turkey: Rub the butter mixture generously all over the turkey, including under the skin of the breast for enhanced flavor. Stuff the cavity with the quartered onion, halved lemon, halved garlic head, and celery chunks. Optionally, tie the legs together with kitchen twine to keep the shape.
- Arrange Turkey for Roasting: Place the turkey breast-side up on a roasting rack inside a large roasting pan. Pour the chicken broth or turkey stock into the bottom of the pan to keep the environment moist during cooking.
- Roast the Turkey: Roast the turkey uncovered for 13 to 15 minutes per pound. Periodically baste every 45 minutes with the pan juices to keep the bird moist. If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil.
- Check for Doneness and Rest: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Once done, remove the turkey from the oven and let it rest, loosely covered with foil, for 20 to 30 minutes before carving to retain juices.
Notes
- Use a meat thermometer for the most accurate doneness and food safety.
- You can prepare the butter rub up to two days in advance and keep it refrigerated.
- Add extra herbs or sliced citrus fruits to the roasting pan for additional aroma during cooking.
- Prep Time: 20 minutes
- Cook Time: 3.5–4.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
