Easy Thanksgiving Turkey Recipe: A Juicy, No-Fail Roasted Turkey
Thanksgiving is just around the corner, and if you’re looking to impress your family and guests with a flavorful, juicy, perfectly golden turkey, this easy no-fail recipe is the answer. With a few simple steps, you can achieve a stunning roasted turkey without the hassle of brining or basting, which saves time and guarantees a tender, delicious bird every time.
Why This Recipe Works
This recipe keeps things simple by focusing on quality ingredients and a straightforward roasting method. By rubbing herb-infused butter under and over the skin, the turkey stays moist while roasting, and the herbs add a deep, savory flavor to each bite. Filling the cavity with onion, lemon, and fresh herbs gives the turkey subtle aromatics, while the optional vegetable base enhances the drippings, perfect for a rich, savory gravy.
Tips for Success
Adjust for Oven Variances: Ovens can vary, so it’s helpful to check the temperature with an oven thermometer to ensure even cooking.
Temperature Precision: Insert a thermometer into the thickest part of the thigh or breast. The turkey will continue cooking to reach the safe 165°F as it rests.
Adapt to Turkey Size: If your turkey is smaller than 12 pounds, reduce the herb butter slightly, and for larger turkeys, increase the amount and cooking time.
This easy, no-fail recipe is ideal for Thanksgiving and creates a beautifully roasted turkey that’s sure to be the centerpiece of your feast. Follow these simple steps, and you’ll have a juicy, golden bird that needs no basting or brining—just delicious flavor that’s perfectly suited for the holiday table.
Easy Thanksgiving Turkey (Best No-Fail Recipe)
This is the BEST Thanksgiving turkey recipe. You don't need to brine and you don't need to baste. Just a few simple steps and you'll have a perfectly golden, juicy, and insanely flavorful roasted turkey that'll impress your family and guests.
Prep Time 30 minutes mins
Cook Time 3 hours 30 minutes mins
Total Time 4 hours
Servings: 14 servings (for a 14 pound turkey)
Equipment
Roasting Rack This is the one I've personally used for years.
Carving Knife A quality carving knife is key!
Probe Thermometer An essential tool for cooking the best turkey.
Ingredients
Roast 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
Herb Butter
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
Vegetables Under Turkey (optional, but recommended)
1 onion peeled and quartered
3 celery ribs roughly chopped
2 carrots roughly chopped
Instructions
Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
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.
In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.
Rub the remaining herb butter all over the entire outside of the turkey.
Place the turkey on a roasting rack or on top of a bed of vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
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 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 turkey. And make sure to save the juices from the pan to make turkey gravy!
