This is the BEST Thanksgiving turkey recipe. My easy, foolproof turkey is juicy, golden, and packed with flavor. And you don't have to brine or baste it! With just a few simple steps you'll have a perfectly cooked turkey that's tender on the inside, crispy on the outside, and guaranteed to impress your guests for Thanksgiving, Christmas, or any other holiday dinner! Watch the video below to see how I cook and carve my turkey!
12 to 18 pound turkey (*see notes below about using a larger turkey) (fully thawed)
1 onion (peeled and quartered)
1 lemon (quartered)
1 to 2 sprigs fresh rosemary
1 to 2 sprigs fresh thyme
1 to 2 sprigs fresh sage
kosher salt and black pepper
¾ cup unsalted butter (room temperature)
6 cloves garlic (minced)
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 onion (peeled and quartered)
3 celery ribs (roughly chopped)
2 carrots (roughly chopped)
Categories
Main Course
Cuisine
American
Steps
Bring the turkey to room temperature. Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
Fill the cavity. Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don't overfill the cavity as you do want some airflow.
Make the herb butter mixture. In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
Rub the herb butter all over. Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about ⅓ of the herb butter between the skin and turkey breasts. Rub the remaining herb butter all over the entire outside of the turkey.
Place on a roasting rack. Place the turkey on a roasting rack or on top of a bed of chopped vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
Cook the turkey. Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don't need to baste the turkey, but do keep an eye on it after it's about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.
Let it rest. Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
Carve and serve. The last step is to carve the turkey and serve it up on a platter. Make sure to follow my tips on how to carve a turkey. And don't forget to save the juices from the pan to make turkey gravy!
Nutitrion
Serving Size: 1 serving
Calories: 515 kcal
Carbohydrates: 1 g
Protein: 70 g
Fat: 25 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 249 mg
Sodium: 528 mg
Sugar: 1 g
Unsaturated Fat: 13 g
Reviews
Anna Corsi on 2025-11-16 (5 stars): I have not cooked a turkey in over 10 years… And so was a little intimidated at the thought of cooking a 23 pound turkey for a huge party at my house… But this easy recipe with clear instructions turned out fabulous! It was moist and delicious and such a beautiful presentation. I got so many compliments and it even tasted better than someone else’s fried turkey!
Jade on 2025-10-16 (5 stars): The turkey turned out delicious. I got complements from my family and friends invited for Thanksgiving dinner. I was asked to share the recipe.
The meat was flavourful and moist.
I baked it covered very loosely with parchment paper and aluminium foil on top.
I also added 1cup of water to the bottom of the roaster.
Thank you, Lisa for this and many other delicious recipes which you share with us.
