Description
A simple and foolproof Thanksgiving turkey recipe that delivers a juicy, flavorful bird every time, with minimal fuss and maximum flavor.
Ingredients
- 1 whole turkey (12–20 pounds), thawed
- Salt and freshly ground black pepper
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 1 cup unsalted butter, melted
- 4 cloves garlic, minced
- Fresh herbs (thyme, rosemary, sage) for compound butter
Instructions
- Preheat oven to 325°F (163°C).
- Remove turkey from packaging and remove neck and giblets from inside the cavity. Pat turkey dry with paper towels.
- Season the cavity of the turkey with salt and pepper, then stuff with onion, lemon, apple, and herbs.
- In a small bowl, combine melted butter, garlic, and chopped fresh herbs. Brush the herb butter all over the outside of the turkey.
- Place turkey breast-side up on a rack in a large roasting pan.
- Roast the turkey at 325°F, basting with juices every 45 minutes, until internal temperature reaches 165°F in the thickest part of the thigh (about 15 minutes per pound).
- If the skin starts to get too dark, tent with foil during roasting.
- Remove turkey from oven and let it rest for at least 20–30 minutes before carving.
Notes
- Allow turkey to fully thaw in the fridge before roasting (24 hours for every 5 pounds).
- Use a meat thermometer to ensure turkey is cooked to a safe temperature.
- Letting the turkey rest helps retain juices when carving.
- Extra herb butter can be added under the skin for more flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 160mg
