Are you ready to make the BEST Thanksgiving turkey recipe? Trust me, it’s easier than you think!
My foolproof turkey is juicy, golden, and packed with flavor—without the hassle of brining or basting. With just a few simple steps you’ll have a perfectly cooked turkey that’s tender on the inside, crispy on the outside, and sure to impress everyone at your Thanksgiving, Christmas, or holiday dinner table!
Why You’ll Love This Turkey Recipe
There’s something about cooking a turkey for Thanksgiving that intimidates a lot of people. I totally get it. I remember being intimidated the first time I roasted a turkey and worried about overcooking it or serving a dry bird to a table of family and friends. But here’s the good news: cooking a turkey is actually super easy! Just think of it as cooking a really large chicken (I’m being serious). It might take longer to cook, but the process is almost identical. And while some people get fancy with expensive equipment, gadgets, and smokers, you don’t need any of that to make a classic, ultra-flavorful, and juicy turkey. Here’s why you’ll love my recipe:
- Simple, step-by-step instructions. It’s perfect for first-time turkey roasters and I’ve got a video below that walks you through everything.
- No brining or basting required. I’m all about keeping things simple and stress-free.
- Incredible flavor. All you need are a few key aromatics and my herb butter mixture.
- Perfect results every time. The most important thing! This recipe delivers an absolutely beautiful, juicy, and golden turkey for your table.
Roast Turkey Ingredients
- Turkey: Any whole frozen (or fresh) turkey at the market works. For details on what size is best, read below.
- Fresh Herbs: Rosemary, thyme, and sage are classic poultry herbs. And while you can use dried, I do think fresh imparts a more robust flavor.
- Onion and Lemon: These go inside the turkey to help keep the meat moist and infuse it with fresh flavor.
- Garlic: An essential ingredient for that savory, garlicky skin that everyone desires.
- Butter: A generous amount of butter makes for a juicy turkey without the need to brine. Now there’s some time savings!
- Salt and Pepper: For that perfectly seasoned bird!
Pro tip: I also put vegetables under my turkey (like celery, carrots, and onion) while it’s roasting. This isn’t required, but I do recommend it. Not only will it amp up your turkey recipe, but it will take your turkey gravy flavor to the next level too!
Find the printable recipe with measurements below.
What Size Turkey to Buy?
The general rule of thumb is 1 pound of turkey per person. Or 1 ½ pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:
- Less than 8 people: While it will be more turkey than you need, I recommend buying a 10 to 12 pound turkey. Anything smaller and you’re paying more for bones rather than meat. Remember, you can freeze turkey leftovers.
- For 8 people: Get a 10 to 12 pound turkey
- For 12 people: Get a 14 to 18 pound turkey
- for 16 people: Get an 18 to 24 pound turkey
- More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.
Don’t Forget to Thaw The Turkey
The biggest mistake people make is buying a frozen turkey the day before Thanksgiving. Don’t do that! Remember that a big turkey is going to take a while to defrost in the fridge. It takes about 24 hours per 5 pounds of turkey to properly thaw. My recommendation: follow my Thanksgiving timeline and buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 3 to 4 days before the big day.
No, You Don’t Need to Wash It
All you’ll do is contaminate your sink and kitchen and make a mess. We’ve talked about this before with chicken, and the same applies to turkey. Any bacteria on the turkey will get killed in the oven while baking.
Don’t Cook Stuffing In the Turkey
If you want perfectly cooked stuffing and perfectly cooked turkey, cook them separately. If you overfill the cavity of the turkey it slows down the cooking time. Plus, it’s better to fill the turkey with aromatics and herbs that give it incredible flavor and moisture. So cook your stuffing in a casserole dish instead.
Equipment You’ll Need
There are three basic kitchen items you’ll need to roast your turkey—a roasting tray, thermometer, and a sharp knife.
- Roasting Tray: You can buy an expensive roasting tray, a solid mid-priced roasting tray, or use a cheapie disposable roasting tray. They all work just fine.
- Thermometer: The same goes for thermometers. You can use a probe thermometer (that you leave in the turkey), an instant read thermometer (what I most often use), or a basic meat thermometer.
- Knife: Of course, a sharp knife is essential! I have this carving knife and fork set.
How to Cook A Turkey
Step one: Thaw the turkey and remove the giblets. Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.
Step two: Pat it dry and fill the cavity. Pat the turkey dry with a paper towel (this is key to getting that extra crispy skin!). Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon wedges, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
Step three: Make the herb butter mixture. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
Step four: Spread the herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Spread about ⅓ of the compound butter evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
Pro tip: Don’t truss the legs! Resist the urge to tie the turkey legs together. Yes, it makes the turkey picture perfect, BUT trussing prevents the air from circulating properly, which can result in unevenly cooked meat.
Step five: Cook the turkey. Place the turkey on a roasting rack or on a bed of veggies (or both, which is what I do). Then there’s only one thing left to do—cook the turkey!
How Long to Cook a Turkey
Ready for good news? Because we didn’t stuff the turkey, it will cook about 30 minutes faster. On average, plan for about 15 minutes per pound of turkey. But remember the BEST gauge is the temperature. You want to cook the turkey to 158° to 160°F (measure at the thickest part of the thigh or breast). But here’s a guideline:
- For a 10 to 14 pound turkey: 2 ½ hrs to 3 ½ hrs
- For a 14 to 18 pound turkey: 3 ½ hrs to 4 ½ hrs
- For a 18 to 22 pound turkey: 4 ½ hrs to 5 ½ hrs
Keep an eye on your turkey when it’s about 75% done. Then, check the temperature every 10 minutes. Remember that ovens can cook slightly hotter or cooler. If you notice the skin browning too quickly, you can always place aluminum foil on top.
Always Let Your Turkey Rest
Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. It’s much better to have a juicy turkey than a sopping wet cutting board!
Carve and Serve Your Beautiful Bird
At this point, all that’s left to do is admire your gorgeous, golden turkey, carve it up, make a rich, flavorful gravy, and wow your guests. Follow my tips on how to carve a turkey to present it beautifully on the table. For a complete Thanksgiving spread, serve the turkey with:
- Cranberry Sauce: An essential Thanksgiving sauce!
- Mashed Potatoes, Mashed Sweet Potatoes or Mashed Cauliflower (for a low-carb option): You always need something creamy.
- Sweet Potato Casserole: My favorite holiday casserole.
- Honey Glazed Carrots: They’re beautifully caramelized.
- Creamed Corn: They add a vibrant pop of yellow to the table.
- Balsamic Bacon Brussels Sprouts: This side dish always disappears fast!
Need help with a timeline on the big day? Check out my Thanksgiving game plan and comprehensive Thanksgiving menu. And if turkey isn’t your jam, I’ve also got a stunning prime rib, beef tenderloin, or honey baked ham you can serve. Lastly, if you have turkey leftovers (which are always the best), transform them into a turkey soup, turkey cobb salad, or turkey casserole!
Common Questions
Your bird may be condensating or your butter may be too cold and firm. Make sure your turkey has come to room temperature for an hour and pat it dry with paper towels to remove moisture. You can also soften the butter for 5 to 10 seconds in the microwave, then it should spread easily.
If you’ve checked the temperature in the thickest part of the breast and thigh and it’s at 165F then it’s cooked through. If it’s not golden enough, you can always turn on your top broiler for just a couple of minutes.
Lower the temperature of your oven and cover it with aluminum foil. Also, I recommend buying an oven thermometer to double check if your oven is cooking too hot.
Make sure your turkey isn’t positioned too high in your oven. If you can, lower your rack. Then, cover just that part with aluminum foil.
It’s normal for there to be some pink on cooked turkey, especially if you have a young bird. As the USDA says, you need to go by temperature, not color. As long as your turkey is cooked to 165°F it’s safe to eat.
If you make this turkey recipe, I’d love to hear how it turned out in the comment box below! Your review (along with over a thousand other reviews on this recipe!!) really helps give confidence to other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
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
- 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!
Lisa’s Tips
- You can certainly use a turkey larger than 18 pounds, but you may need a little more herb butter and you’ll need to cook it longer. If your turkey is less than 12 pounds, you may have a little extra herb butter, so you might want to reduce the quantity.
- It’s common for ovens to vary by up to 25 degrees, with some cooking hotter and others cooking cooler (my oven cooks cooler). So it’s best to verify how your oven cooks (before the big turkey day), by purchasing an oven thermometer and testing.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted November 2020, but updated to include new photos and information for your benefit!
Behind The Scenes
Normally, I show raw and candid photos from my kitchen in this “behind the scenes” section (often taken as I’m testing the recipe). But because this turkey recipe is sooo intimidating for newbies, I instead wanted to highlight YOUR gorgeous photos of turkey success!
Over the years, I’ve received hundreds of photos across social media (thanks for always tagging me!) with exclamations of happiness when your bird turns out beautifully golden and worthy of that Thanksgiving centerpiece spot. I wish I could feature them all here, but hopefully this handful of reader photos will convince you of just how foolproof this recipe really is!
Was looking for something similar to my mom’s recipe for Thanksgiving since this is my first year without her and stumbled onto this. Tasted exactly like mom’s, thank you for making my Thanksgiving
Aw, I’m so happy you loved this turkey and that it brought back fond memories of your mom and her turkey recipe. Wishing you a wonderful Thanksgiving, Rose!
I will be trying this recipe on Thursday. My Turkey is 12 lbs, can I apply the same temperature and time? Thank you for sharing and Happy Thanksgiving!!
Hi Maria – yes, just follow the instructions above and make sure to remove the turkey once it’s reached the correct internal temperature. Happy Thanksgiving!
I’m trying this for the first time and really looking forward to it. Weird question: all of my grocery stores are out of fresh thyme and rosemary. If I use the dried variety, does it change the quantity?
Hi Ron – no worries! If you use dried, use about 1/3 the amount. Happy Thanksgiving!
Thanks so much for this information and instructions. Thanks so very much. It’s easy to follow and great turkey outcome.
I’m glad you enjoyed the recipe!
This will be my third year making my turkey this way!!! It’s seriously the best recipe ever!!! Thank you so much for sharing! Can’t wait for Thursday!
Woot! Thanks for coming back year after year to make this turkey, Amy! Happy Thanksgiving. :)
I haven’t made this yet but plan to. I am doing an 18 pound turkey. Will I have any issues will the white meat and dark meat being done at different times?
Thanks
Hi James – Nope. Your entire turkey will turn out perfectly! Happy Thanksgiving!
I always use a turkey bag because I love how it keeps the oven clean and cooks the turkey perfectly. Can I follow this recipe and still use a cooking bag?
Hi Sheila – you can, but it’s not necessary. Up to you!
Am trying to this for the first time. How long do i need to cook a 23 lb turkey this way? Ive always used a bag. Can you use a bag ? Thank you
You do not need a bag for this recipe. See my tips above in terms of cooking time, but always make sure to cook your turkey to temperature, not time. I’m sure you’ll do great!
Wow 30 minute rest before carving? It won’t be cold?
No, it won’t be cold. :)
Could you use a dairy free “butter” instead
Hi Kim – yes, no problem!
Thank you for the recipe! Excited to try it! One question, do you find it necessary to brine your turkey? I see so many people talk about a brined turkey and how it adds so much flavor.
Hi Christine – I don’t find that it’s necessary. And you’ll still get incredibly flavor on the turkey from this recipe. Hope you love it!
I have never cooked a turkey before and I used this recipe on two small (11lb) turkeys for Friendsgiving. It came out perfectly! The meat was moist and flavorful. Thank you, Lisa!
Yay, so happy to hear that, Lindsey! Well done!
Hi,
I am excited to try this for Thanksgiving. Can I do it in an electronic roaster? Does cooking it breast side down make it more moist?
Hi Sierra – while I’ve personally not cooked my turkey in an electric roaster. I know there are many folks in the comments who have done that over the years. Enjoy!
I’ve made this turkey recipe for the last 4 years and I LOVE IT!!! We moved last year and the oven in our new home is sooo outdated and super small. Can I do this exact recipe in an automatic roasting oven? I’m hosting thanksgiving again this year and want to stick to this turkey recipe!!!
Hi Laura – I’m so thrilled you love this recipe and keep coming back every year to make it again, thank you! And yes, you can make this in an electric roaster. I’ve personally not done that, but so many people in the comments have made it in an electric roaster with success. Let me know how it turns out!
Hi Lisa, I tested this recipe with a seven pound turkey and it turned out delicious! I had a problem getting the butter to stick to the turkey. How long should the butter be left out at room temperature? Or, maybe my turkey wasn’t dry enough?
Hi Denise – if your butter is still a bit on the firm side, just pop it in the microwave for 5 seconds. Softening it just a smidge more really helps to spread it all over the turkey. Hope that helps!
I made this last night. First attempt cooking a whole turkey. Herb butter is definitely a must. My husband cooked it in a weber. All I can say is, the turkey turned out perfect! Crispy skin and friends enjoyed the!!!
Wonderful! So happy to hear you have a perfect turkey. Thanks, Rina!
This is our 2nd year doing this recipie, and it is seriously no fail! Super easy, and always comes out juicy and perfect. The rack is necessary for your own gravy to use the juices! It is seriously fantastic
Aw, thanks so much, Sarah! I’m happy you love the recipe and thanks for coming back to make it again this year. :)
Hi Lisa. I love your recipes. I am your silent follower. Have a great Thanksgiving Day.
Hi Antonete – thanks so much for saying, hi! Wishing you a very Happy Thanksgiving!
I am excited to use this recipe. Could I make this recipe a day ahead and then reheat on the day I’m serving? I thought it might cut out the stress of the ‘day of’ prep items.
Hi Wendy – if you mean reheat the turkey after it’s carved and sliced up, yes you can do that!
What is the best way to reheat to avoid drying it out?
Hi Rachel – I’ll usually reheat these in the microwave for about a minute or so. Enjoy!
Lisa,
Great job on putting together a straightforward recipe with discussion on many of the questions that arise when preparing a Thanksgiving turkey.
You really do make it sound easy.
I have a suggestion for necessary equipment: large cutting board with juice groove, 15″ × 20″ or larger.
Happy Thanksgiving!
Hi Ray – oh yes, great point on that cutting board. The juice groove is key to prevent those juices from getting down the front of you! I’ll add it to the post and my Amazon storefront. Thank you and Happy Thanksgiving!
my first time making a turkey for a friendsgiving and this turned out amazing!!!! everyone ate it all up. 10/10 recommend 💛
Yay! Love to hear that. Thanks so much, Sara. Happy Thanksgiving!
I am going to make your turkey and I watched your video but would like to see howto make the gravy. A video would be nice.
Hi Carol – I do have a video for the gravy on that separate recipe post. Hope you enjoy both my turkey and gravy recipes together for Thanksgiving!
God
Hi! I got a “fully cooked” turkey from Sam’s Club that I wanted to use this recipe for to give it more flavor. Would I be able to follow your same instructions or should I cut back the baking time since it is fully cooked? Sorry probably a dumb question but I’m a newbie at this! Thank you
Hi Stephanie – a fully cooked turkey doesn’t need to cook as per my recipe, it only needs to heat up. And depending on the size, that may only take an hour or so. I’d recommend heating it in a 325F oven, with some broth or water in a roasting pan, and covered in foil to help retain as much moisture as possible. And you don’t need to cook it through to 165F as it’s already been cooked, so really you’re just warming it up, probably to about 120F. Hope that helps!
Hi Lisa!
Can you but the butter on the turkey the night before so all you have to do that day is put it in the oven?
I have never cooked a turkey about to this weekend. Some people say you should cover the turkey when it cooks for it to be moist or put water underneath the pan what is your thoughts? Also do you season the vegetables? Also i think i missed what you used as the gravy or that recipe!
Hi Rachel – make sure to watch the video as I talk about many of those things! But no, you don’t need to cover the turkey. The herbed butter mix will keep it plenty moist. And there’s no need to season the veggies, as the drippings from the turkey and the melted herbed butter will season those. The gravy recipe is also linked in the post above. Best of luck with your first Thanksgiving turkey!
Hi Lisa, I am roasting a 7lb turkey to test this recipe (only because I have never made a turkey in my life!) The turkey does not have a cavity, but I would love to use herbs and the lemon. Do you have any ideas?
Hi Denise – you could always set the turkey on some lemon slices, to impart a bit of that flavor. But the garlic herbed butter mix on the turkey will do more than enough to add the herb flavor. I’m sure you’ll do great with your first turkey recipe, and just remember to watch the internal temperature, as it will cook quite a bit faster. Happy Thanksgiving!
I used this recipe last year for our Thanksgiving turkey and it was delicious! The turkey was moist, tasty and stress free. Plan on using it this year and years to come. Thank you for the recipe!
Hi Donna – thanks so much for coming back to this recipe again this year! Enjoy the turkey and Happy Thanksgiving!
Hi Lisa, we have a small family so I get a boneless turkey breast..do you have a recipe for a boneless turkey breast? I’ve tried in crock pot before (and love the ease of that) but would love a good recipe and some guidance. I use many of your recipes and they are all excellent!! Thank you!
Hi Rhonda – I don’t have a boneless turkey breast, but did you see my new recipe this week for a bone-in turkey breast? You could use that same recipe, and just be aware that it will cook a bit faster (so do watch the internal temp). Enjoy!
This is the first time in years that I have cooked a turkey in a gas oven. Any recommendations on whether to alter cook temperature or time cooked.
Hi Laurie – no alterations are needed. Just do keep an eye on the internal temperature of the turkey. That’s always the best indicator of when you’re turkey is approaching doneness. Enjoy and happy Thanksgiving!
First time ever making a turkey and this recipe made it so easy AND it turned out delicious! I loved that I didn’t have to worry about basting it all day.
Congrats on your first ever turkey, Sarah, yay! So happy you loved this recipe and it turned out perfectly. Enjoy!
Can we use Vegan Unsalted Butter – our daughter has a Dairy Allergy?
Hi Ashley – yes, no problem!
Hi Lisa, Can I make the herb butter the day before I cook the turkey? Also, I have heard the turkey should reach an internal temperature of 165 degrees. Thoughts? Thank you!
Hi Denise – yes, you can make the herb butter a day ahead, no problem! And the turkey will reach an internal temp of 165 when it rests. Hope you enjoy this turkey for Thanksgiving!
Is it okay to prep the turkey the night before with the butter and veggies and leave in the fridge overnight to cook in the morning?
Hi Halley – while I haven’t done that yet myself, I don’t see why you wouldn’t be able to do it. Just remember to bring the turkey back to room temperature before cooking. Enjoy!
For a smaller turkey (10 lbs), should I scale back the ingredients beyond just the herb butter?
Hi Nick – yes, you might get fewer veggies in the cavity of the turkey as it’ll be smaller. So just use as many as you can. Enjoy!
Hi! Even though you say it’s not necessary, can I still do a dry brine on my turkey before following your recipe? Or would that ruin it? Thank you!!
Hi Rachel – you could still do that if you’d like.
Do you have a recipe for cooking a bone-in turkey breast in the crock pot? I’d appreciate your advice! Thank you.
Hi Jenny! I actually am coming out with a roast turkey breast recipe coming soon, stay tuned :)
The instructions are so thorough! I have never cooked a turkey before but now I have confidence that I can do it, thank you!
You can definitely do it, Sylvia! Can’t wait to hear how it turns out. And make sure to watch my step-by-step tutorial video as well!
Will be trying your recipe, looks delicious
Hi Ana – Be sure to report back on how your turkey turns out!
I bought a turkey roasting bag… should I use that, too? Would there be any benefit?
Hi Ashton – no roasting bag is needed for this recipe. Enjoy!
Could I use a electric roaster?
Hi Amber – yes, you could do that. Though I’m not sure of the timing, as I don’t have one.
I use one every year for the turkey to keep oven open for other things. The timing is about the same, although the skin doesn’t get as crispy if you cook a large turkey. You may have to use the broiler broiler in the oven to darken it up if it’s not crispy enough for your liking.
This turkey recipe was delicious. Our turkey was super moist and very tasty. Thank you Lisa
So happy you loved this turkey recipe, Tina!
I made this turkey recipe last night for 10 guests. Although my turkey cooked faster than indicated (perhaps i have a hot stove), and it was a tad overdone, it was still the most moist, best ever turkey! My leg ends and wing ends cooked/browned too quickly, but i just put some foil on it. It was also nicely browned all over. It was a first for me putting all the butter underneath the breast skin – what a great idea. Thanks for the recipe…it saved!
Happy to hear your turkey still turned out great for your dinner guests! It’s always good to keep in mind that all ovens heat differently, so yours might heat a bit higher than mine.
Used your recipe for our Canadian Thanksgiving (which is in October). Turned out great – very moist and lots of flavour. I also used your stuffing recipe. Was so good I will never stuff a bird again. I made turkey stock with the giblets which I added to the stuffing and used to make gravy. Plus I added the cooked veggies to a blended (mixed with some turkey stock ) then added to the gravy. Helped thicken up the gravy.
Hi Susan – Happy to hear this turkey recipe was a hit for Thanksgiving!
Do you have the recipe for her stuffing? I’m trying to find it with no luck, so far… Thanks!
Do you suggest using convection or convection roast or just regular bake….. if you have all 3 options?
Hi Karen – I do not use convection settings in my recipes (as many may not have them). So this turkey recipe was done on regular bake. But you can certainly use a convection setting if you have it. Just note that your turkey will likely cook faster, so begin checking the internal temp earlier. Enjoy!
Hi!
What about a cooking bag for the turkey? Does it change the cooking time or the flavor/crispiness of it?
thanks!
Hi Charlyne – I’m personally not a fan of cooking bags.
I have yet to try this recipe but plan to this thanksgiving. I’ve never made a full turkey before I was curious if “roasting” and “baking” in the oven is the same thing?
Might be a silly question but this is something I’m not interested in screwing up!! 😆😬
Hi Braylee – Yes, those terms can be used interchangeably! Hope your turkey turns out perfectly with this recipe :)
This recipe sounds amazing! Definitely want to try this Thanksgiving! I will have 16 people . Do you suggest to get 2 small turkey’s and if yes do you roast it together or separately?
Hi Eva – for 16 people, I’d probably still go with one really large turkey. Enjoy!
Thank you so much for delivering a turkey recipe that truly added flavor to a potentially bland bird! I’ve tried many recipes before, and, though they smelled fragrant going in, there was very little flavor change in the end. Yours, however, came through! Besides the wonderful herb butter (now I know how to make this and the like for other uses, too!), the lemon added such a nice taste tingle! Though I didn’t have fresh herbs, I used the converted amount of dry herbs and it still added flavor. No doubt the fresh would be even better. Thank you for continuing to provide healthy, tasty recipes for us. Please keep it up!
Hi Robyn – Thrilled to hear your turkey turned out perfectly this time around! And yes, definitely give fresh herbs a try next time, it will make all the difference.
This is just THE BEST roast turkey recipe! Have roasted a lot of turkeys in my 70 plus years but this one is the most flavourful, moist and tender ever. The pan drippings made the most incredible gravy.
Hi Angela – I’m so glad you found a winning roast turkey recipe!
This is the best turkey! It’s flavorful and juicy, not to mention faster to cook than my childhood turkeys. This is even picky kid approved! They prefer it to other turkeys. Our new favorite!
Yay, love to hear it’s picky kid approved. That’s the best! :)
I used this recipe for thanksgiving and was the best I’ve ever made so you bet your ass I’m using it again today! Thank you!
Haha, so happy you loved it Anna! Enjoy!
Any secrets to getting all that butter to stick to the skin? No matter how much I dry the turkey, it doesn’t seem to stick and coat the skin like your photos.
Hi Joanna – I have a tip listed above, but if the turkey is dry, make sure your butter is softened as well. Usually 5 to 8 seconds in the microwave does the trick. Enjoy!
Best Turkey ever…my permanent recipe for turkey. Pure Perfection!!!
Hi Jennifer – Amazing! Glad you found a winning turkey recipe.
I have made this recipe 4-5 times now, and it’s amazing each time! It’s such a fool proof way to make an amazing Turkey. We have even adapted this recipe to cook turkey breasts in our Ninja multi-cooker to great success.
I hope we get something similar for duck soon! :)
Lisa’s book, and recipes are a staple in this household!
Wonderful! I’m glad this turkey recipe has been successful every time, Glenn.