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Easy Thanksgiving Turkey Recipe - Golden & Delicious

Master the art of the perfect Thanksgiving turkey with this foolproof recipe that guarantees juicy, golden-brown results. Packed with flavor from herb butter, aromatics, and proper roasting technique, this recipe ensures your holiday centerpiece is tender, delicious, and show-stopping.
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Prep Time 20 minutes
Servings: 10 -12 servings
Course: Main Course
Cuisine: American
Calories: 515
Ingredients Method Notes

Ingredients
  

  • 12 to 18 pound turkey fully thawed
  • 1 onion peeled and quartered
  • 1 lemon quartered
  • 1 –2 sprigs fresh rosemary
  • 1 –2 sprigs fresh thyme
  • 1 –2 sprigs fresh sage
  • Kosher salt and black pepper to taste
For the Herb Butter:
  • ¾ cup unsalted butter room temperature
  • 6 cloves garlic minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
For the Vegetable Base (optional):
  • 1 onion quartered
  • 3 celery ribs chopped
  • 2 carrots chopped
Substitutions:
  • Use 1 teaspoon dried herbs for every 1 tablespoon fresh
  • Replace butter with olive oil or avocado oil for dairy-free option

Method
 

  1. Remove turkey from the refrigerator 1 hour before cooking to reach room temperature. Remove giblets and pat dry with paper towels.
  2. Preheat oven to 325°F (160°C). Season turkey cavity with salt and pepper. Stuff with onion, lemon, and herb sprigs.
  3. In a bowl, mix butter, garlic, salt, pepper, rosemary, and thyme until smooth.
  4. Loosen the skin over the breast and spread one-third of the herb butter beneath the skin. Rub remaining butter over the turkey exterior.
  5. Place turkey on a roasting rack or over chopped vegetables in a roasting pan. Tuck wing tips under the body.
  6. Roast at 325°F for about 15 minutes per pound, until the thickest part of the breast or thigh reaches 158°–160°F.
  7. Remove from oven and let rest 30 minutes before carving. Internal temperature will rise to 165°F as it rests.

Notes

Use a meat thermometer to prevent overcooking. Allow 24 hours of thawing time per 4–5 pounds. Let turkey rest 30 minutes before carving to retain juices. For extra flavor, baste with pan juices halfway through roasting if desired.