This Thanksgiving turkey is a juicy centerpiece that makes your holiday table shine! With herbs and spices, it is bursting with flavor and perfectly roasted to a golden finish.
Let’s be real, the turkey can steal the show—but don’t forget the sides! I love adding some cranberry sauce; it pairs beautifully. Happy feasting, friends! 🦃
Key Ingredients & Substitutions
Whole Turkey: A 12-14 lbs turkey is perfect for gatherings. If you’re serving fewer people, consider using a smaller turkey or even a turkey breast. Many stores sell pre-brined turkeys, which save time and add flavor.
Butter: Unsalted butter helps control salt levels. You can use ghee or olive oil as a dairy-free alternative, or even a vegan butter for a plant-based option.
Herbs: Fresh herbs like thyme, rosemary, and sage add robust flavor. If fresh herbs aren’t available, dried herbs work too, just use about a third of the amount called for in fresh.
Broth/Water: Low-sodium chicken broth keeps it tasty without extra salt. Vegetable broth is a great substitute if you want to make it vegetarian-friendly.
How Do I Achieve a Crispy Skin on My Turkey?
Getting that golden, crispy skin is a goal for every Thanksgiving turkey! The key is in the preparation and roasting process.
- Pat the turkey dry to remove excess moisture; this helps the skin crisp up.
- Apply herb butter under the skin and on the outside to keep it moist while also creating a flavorful crust.
- Roast uncovered to allow the heat to circulate and the skin to brown. Start basting after the first hour for even browning.
- If the skin starts to darken too much, tent with foil, but don’t cover completely as you want airflow for crispness.
The result? A turkey that’s both beautifully golden and deliciously flavorful! Happy Thanksgiving cooking!
Thanksgiving Turkey
Ingredients:
- 1 whole turkey (12-14 lbs), thawed if frozen
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon dried sage
- 1 large lemon, halved
- 1 onion, quartered
- 1 head garlic, halved horizontally
- Fresh rosemary and thyme sprigs (for cavity and garnish)
- 2 cups low-sodium chicken broth or water (for basting and roasting pan)
- Brussels sprouts or other veggies for roasting (optional)
How Much Time Will You Need?
This Thanksgiving turkey takes about 30 minutes of prep time and then approximately 2 to 3.5 hours of roasting time, depending on the weight of your turkey. Resting time for the turkey is crucial—you’ll want to let it sit for at least 20-30 minutes after roasting. So, set aside about 4 hours total for the whole process.
Step-by-Step Instructions:
1. Prep the Turkey:
Start by removing the giblets and neck from the turkey’s cavity. Don’t forget to discard these or save for stock if you’re sautéing or making gravy! Pat the turkey dry with paper towels both inside and out to ensure a crispy skin when it roasts.
2. Make the Herb Butter:
In a medium bowl, combine softened butter, olive oil, salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage. Mix everything together until well blended. This herbed butter will add amazing flavor to your turkey!
3. Season the Turkey:
Gently loosen the skin over the breast and thighs without tearing it. Spread about half of your herb butter underneath the skin for deeper flavor. Then, rub the remaining herb butter all over the outside of the turkey. This will ensure it’s flavorful and helps achieve that golden-brown color when roasting.
4. Stuff the Cavity:
Take the halved lemon, quartered onion, and halved garlic, and stuff them into the cavity of the turkey. Add a few sprigs of fresh rosemary and thyme for extra flavor infusion while it cooks!
5. Truss the Turkey:
Use kitchen twine to tie the legs together and tuck the wing tips under the body. This helps the turkey cook evenly and looks great when served.
6. Preheat the Oven:
Set your oven to 325°F (165°C). Place a roasting rack inside a large roasting pan, which will keep your turkey elevated and help with even cooking.
7. Position the Turkey:
Place the turkey breast-side up on the rack. Pour 2 cups of low-sodium chicken broth or water into the bottom of the pan—it keeps the cooking environment moist, preventing your turkey from drying out.
8. Roast the Turkey:
Roast the turkey uncovered. You’ll generally want to roast it for about 13-15 minutes per pound. Baste every 45 minutes with the juices from the pan to keep it moist, and if the skin starts getting too dark, tent it loosely with foil.
9. Check the Temperature:
To ensure it’s cooked, use a meat thermometer in the thickest part of the thigh; the internal temperature should be at least 165°F (74°C).
10. Rest the Turkey:
Once fully cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This step is vital to allow the juices to redistribute throughout the meat, making for a juicier turkey!
11. Serve:
Carve the turkey and serve it on a platter garnished with fresh rosemary sprigs and your choice of roasted Brussels sprouts or other vegetables. Don’t forget to add classic sides like cranberry sauce and gravy—it’s time to enjoy your delicious Thanksgiving turkey!
Happy Thanksgiving! May your turkey be juicy and your day full of joy! 🦃
Can I Use a Frozen Turkey for This Recipe?
Yes! Just ensure it’s completely thawed before cooking. Thawing in the fridge takes about 24 hours for every 4-5 pounds, so plan ahead.
What If I Don’t Have All the Herbs Listed?
No problem! While the herbs add great flavor, you can use any dried herbs you have on hand, or even just salt and pepper. Italian seasoning can be a great substitute too!
Can I Make This Turkey Ahead of Time?
Yes! You can roast the turkey a day in advance, let it cool completely, and store it in the fridge. Reheat it gently in the oven with a bit of broth to keep it moist before serving.
How to Store Leftover Turkey?
Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze portions wrapped tightly in foil or freezer bags for up to 3 months.