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Perfectly roasted golden brown Thanksgiving turkey with herbs

The Perfectly Easy Thanksgiving Turkey: Your Foolproof Holiday Guide

Thanksgiving just isn’t complete without a beautifully roasted turkey taking center stage at your table. But if the thought of cooking the holiday bird fills you with anxiety, worry no more! Our easy roasted turkey recipe delivers perfect results every time – juicy, flavorful meat with crispy golden skin that will wow your guests without stressing you out.

Whether you’re a first-time turkey cook or a seasoned pro looking for a reliable method, this step-by-step guide walks you through the entire process from thawing to carving. You’ll learn simple techniques that guarantee success, plus insider tips for making your Thanksgiving turkey the star of the show.

Ingredients for roasting turkey including herbs, butter, vegetables

Ingredients You’ll Need

1 (12-14 lb) whole turkey, thawed
1/2 cup unsalted butter, softened
2 tablespoons olive oil
1 yellow onion, quartered
4 cloves garlic, peeled
2 lemons, quartered
4-5 fresh rosemary sprigs
4-5 fresh thyme sprigs
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
2 carrots, chopped
3 celery stalks, chopped

Easy Step-by-Step Instructions

Step 1: Prepare the Turkey

Remove the turkey from refrigerator 1 hour before cooking. Pat the turkey completely dry with paper towels, both inside and out. This is crucial for crispy skin. Remove any giblets or neck from the cavity.

Step 2: Season Generously

Mix softened butter with olive oil, salt, pepper, and paprika. Carefully loosen the skin over the turkey breast and thighs, then spread about half of the butter mixture underneath the skin. Rub the remaining butter mixture all over the outside of the turkey.

Step 3: Stuff and Truss

Fill the turkey cavity with onion, garlic, lemons, and fresh herbs. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.

Step 4: Roast to Perfection

Preheat oven to 425°F. Place chopped carrots and celery in the bottom of your roasting pan to create a natural rack. Place turkey breast-side up on the vegetables. Roast at 425°F for 30 minutes, then reduce heat to 350°F. Continue roasting, basting every 30 minutes with pan juices, until internal temperature reaches 165°F in the thickest part of the thigh (about 2.5-3 hours total).

Step 5: Rest and Carve

Transfer turkey to a cutting board and tent loosely with foil. Let rest for at least 30 minutes before carving. This allows juices to redistribute throughout the meat.

Expert Tips for the Best Thanksgiving Turkey

Thawing is Key

Plan ahead! Thaw your turkey in the refrigerator, allowing 24 hours for every 4-5 pounds. Never thaw at room temperature.

Temperature Matters

Use a meat thermometer – don’t rely on cooking times alone. The turkey is done when the thickest part of the thigh reaches 165°F.

Baste for Flavor

Basting every 30 minutes adds moisture and helps develop that beautiful golden-brown color.

Don’t Skip the Rest

Resting the turkey after cooking is non-negotiable. It makes carving easier and results in juicier meat.

Frequently Asked Questions

How long should I cook a turkey?

A general rule is 13-15 minutes per pound at 350°F, but always use a meat thermometer for accuracy.

Should I brine my turkey?

Brining can add moisture and flavor, but it’s optional. Our butter-rubbed method provides excellent results without the extra step.

Can I prepare the turkey ahead of time?

You can season the turkey and prepare the herb butter the day before. Keep refrigerated until ready to roast.

What’s the best way to carve a turkey?

Start by removing the legs and wings, then slice the breast meat against the grain. Let the turkey guide you – follow the natural joints.