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!
I have a question. Never made a turkey dinner before. How much salt and pepper do I put in the turkey? I have no idea. Thank you, Kathi Cummings
Hi Kathi – I just add a 3-finger pinch. It doesn’t have to be exact. Enjoy, and Happy Thanksgiving!
Would I change anything if I want to cook the turkey a day ahead of time?
Hi Lisa!
Sounds wonderful. I’m working on Thanksgiving and planning to use this recipe the day before. Is it feasible? Do you have any advice?
Thank you and Happy Thanksgiving!
Hi Biana – Where did you need help/advice? Let me know!
Hello!
I am making turkey for thanksgiving for the first time this year, so I am excited and nervous for this recipe! My only question is, about how much salt and pepper do you use? I am afraid of it being under-seasoned or over salty. Thank you!
Hi Breana – I’m sure you’ll do great for your first ever turkey! In terms of the salt and pepper inside the cavity, I just do a 3-finger pinch, or a few shakes if you have grinders. The measurements for the salt and pepper used in the herb butter mixture are listed in the recipe card. Happy Thanksgiving!
Hi Rox – yes, you can. Though I don’t think a turkey roasting bag is necessary. Happy Thanksgiving!
Your excellent Thanksgiving turkey and gravy recipes are perfect and fail-safe. Thank you very much. I have used them for three years now and will continue to do so. How might I make a small contribution to you for all of your good work?
Yay, I’m so happy you love both of those recipes, Kirk! And while I sincerely appreciate you wanting to make a contribution, the best thing you can do is to continue to make and review my recipes. It means so much!!
Will do, with pleasure.
I was a little intimidated at first to make the turkey for Friendsgiving and this recipe added helpful step by step instructions to make it feel doable. It turned out great!
We made one regular turkey, and one dairy free turkey with a plant-based butter alternative. Both were tasty!
We also appreciated the carving instructions – we will be using that method again.
Thanks!
Amazing! I’m so glad your turkey turned out perfectly for Friendsgiving, Erica!
As a newbie, this was the easiest turkey recipe! Everyone loved it! Easy peasy!
Wonderful! Glad this recipe was easy to follow along to, Megan.
I made my first turkey ever 2 years ago following this recipe. Perfect! Loved by everyone. I’ll be making it for the 3rd time this year.
Amazing! I’m glad this has become a part of your tradition now, Denise.
Hi Lisa, do you think I can use the same rub for a turkey breast. It is just my husband and I and I didn’t want to too much leftovers…
Hi Yasemin – yes, you can! I also have a separate recipe for turkey breast on my website that you can check out. Enjoy!
Hi Lisa, I’ve always cooked my turkey on a bbq rotisserie. Mainly because there are too many other things to cook in the ovens.
I think your recipe here would do well on a rotisserie. Opinions??
I’m cooking for 7 people. 5-6 Kg. Bird fresh. I’m in Spain by the way so metric measurements is the norm. here. I could also do veggies under the bird while cooking and catch the drippings. What do ya think?
Cheers! Mike.
Hi Mike – I think that sounds delish! And I hear you on the reduced oven space. Let us know how it turns out!
Good morning! Thanks so much for your clear instructions on roasting a Thanksgiving turkey. 🦃 I plan to follow your recipe and will substitute a plant based butter for family members requiring dairy free. I am used to using a roasting bag when I roast our turkey each Thanksgiving. Will it work to follow your prep instructions and still roast the turkey in a roasting bag? Thank you!!
Hi Rox – while you can use a roasting bag, it’s definitely not necessary with my recipe. Happy Thanksgiving!
Hi! This is my first year making a turkey. My mom was usually the one to do it. However I remember her saying it’s always best to marinate the turkey the day before. When do you add the butter mixture? The day of?
Hi Nat – yes, I add the butter mixture the day of. Enjoy! And congrats on your first ever turkey!
Exactly as described! I was so overwhelmed at the thought of baking a turkey. But, I was already a fan of Lisa’s You Tube channel. Her recipes aren’t just easy to follow but are as delicious as they come!!! So, naturally when she shared this recipe years ago… I gave it a go and it’s the only recipe I’ve used since! It is a no fail and totally took the overwhelming anxious feelings all away! My turkey is always golden and juicy and the roasted veggies are always equally delicious!!!
Amazing to hear this was a no-fail recipe for you, Kischa! Thanks for following along to my channel and making my recipes :)
Great recipe. Awesome instructions and hints. Very Ina Garten. One thing: Why don’t you cook the turkey breast upside down for the first half of cooking? That’s the true secret to great roast turkey. Try it sometime. You’ll see.
Hi Michael – flipping a hot 18 pound turkey is not always the easiest thing to do in a busy kitchen, haha. ;) But if you love that method, by all means go for it. Happy Thanksgiving!
Can this be made in a turkey bag?
Hi Claudia – yes, it can be. But there’s no need for a bag with my recipe. Enjoy!
Can you use a turkey bag when using this recipe? Or do you recommend skipping it
Hi Jennifer – It’s not necessary for this recipe. Happy Thanksgiving!
I have a question. I have always used a turkey cooking bag. Would it be okay to do that if I used your recipe?
Hi Linda – It’s not needed for this recipe, though you could do it if you like. Happy Thanksgiving!
Hi! I cooked a young 10 lb turkey for 2 hours 15 minutes on a roasting pan with rack. The breast and thigh read over 180 degrees. I thought I severely overcooked it. After letting it rest 40 minutes, I sliced and there were dark pink juices running out. The bottom of the turkey looked undercooked with pink juices, as did the thighs once cut at the joint. Is this normal? The breast side however was definitely done, a little dry.
I defrosted in refrigerator for 5 days and it sat out of the refrigerator for about 2 hours before going into the oven. I didn’t truss the legs, nor did I add stuffing. I only filled it with 1/2 onion, 3/4 lemon and the herbs, so it didn’t seem overcrowded in the cavity. Thank you.
It’s normal to have pink juices near the thigh joint. As long as the internal temperature of the meat is over 160F, it’s safe to eat. Enjoy!
Hello,
I am looking to cook the turkey from scratch this year and will be using your recipe as the guide. I have someone who is very dairy sensitive. Do you have an good butter substitute that will work just as well?
Hi! I haven’t personally made this turkey recipe with a butter substitute, though I know others in the comments have. I’d just recommend a store-bought vegan butter. Enjoy!
So excited to try your recipe! I have ordered a fresh turkey from a local farm which I am told I should brine, correct? Then I see in another comment I should omit the salt in your recipe if I do brine? I just want to be sure since I am using a fresh turkey and not frozen. Thanks so much!
Hi Sal – you don’t need to brine the turkey if you use my recipe. :)
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!
Yay! I’m so thrilled to hear your turkey turned out beautifully, Anna. And what a big boy turkey you had! Lots of turkey meat to go around. :) Happy Thanksgiving!
I’m going to try this recipe this year. Question tho, do I have to put vegetables in the bottom of the roaster pan? Also can I prep it the night before and then take it out the fridge the next day the hour before putting in the oven?
Hi Stephanie – the veggies in the roasting pan help to flavor the drippings for gravy. If you’re not making gravy, you can skip that. And yes, you can prep the turkey the night before and do that! Enjoy!
LIsa, Do you recommend to brine the thawed turkey overnight before prepping the next day?
Thank you.
Hi Jodi – I don’t think brining is necessary, nor do I ever brine my turkey. This recipe is super moist as written, due to the butter herb topping. Hope you enjoy it!
Thank you for all your wonderful recipes. I recently had my extended family visiting from Germany. They loved your meat chili, sheet pan chicken, pot roast, turkey meatloaf, tomato soup, roasted Brussels sprouts, and so many others. I came to trust your recipes and your tips. I have told so many others about your Web site, your journey and honesty, and your healthy direction. I look forward to trying many more recipes.
Thrilled to hear you and your family have been loving so many recipes, Jodie! I can’t wait to see what you make next.
With all that butter on top does the skin still come out crispy? I stuff my turkey is that okay?
Hi Michelle – yes, it comes out very crispy! The butter actually helps it to come out crispier. And no problem stuffing your turkey. Just always go by temperature rather than time to determine doneness. Enjoy!
After the turkey is done do you remove the vegetables that you baked the turkey on from the drippings before you make the gravy or cook them in the gravy?
Hi Cindy – yes, I’ll remove those vegetables and just use the drippings for the gravy. Make sure to check out my other gravy recipe for all the details. Enjoy!
I am going to try this recipe but I like a really crisp skin. Can I dry brine the turkey for a day or two, and, if so should I skip the salt inside and out?
Hi Joni – yes, you can dry brine the turkey for a day or two before proceeding with my recipe. And yes, I’d skip the salt when doing that. Hope you enjoy!
Stuffing the turkey may take longer to cook but will produce much, much better stuffing, its not even a comparison. If your taking the time to make turkey dinner dont skip corners imo! The stuffing helps keep thr turkey moist as well.
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.
So happy you had a delicious turkey and a wonderful Thanksgiving!
This has been my go-to roasted turkey recipe for going on 5 years now.
I get a perfectly roasted juicy turkey every time. I love adding the lemon and herbs, it results in such a tasty tender meat.
The herb butter gives a golden crispy skin that is chefs kiss I’m told.
Follow Lisa’s recipe and instructions for a successful and delicious turkey!
Amazing! I’m so glad this turkey recipe has been a part of your holiday dinner for so many years now, Chantal!
The best turkey ever
I love your recipes Lisa and try most of them
You make everything seem so simple
I really appreciate you honouring your Canadian friends
I truly appreciate it as I am Canadian
I think our celebration is at a better time when the harvest is picked❤️🇨🇦
Of course, Shirley! I have a big Canadian community, so I want to ensure you’re all prepped for Thanksgiving!
What should you do if you are dairy free?
Hi Marcy – you could use a dairy-free/vegan butter alternative in this recipe.
What do you do with the veggies under the turkey ?
Hi Allan – those veggies help to flavor the drippings when you make gravy! You could also eat them if you’d like.
I made this turkey last Thanksgiving and it was a huge hit. Not easy to please a bunch of “Foodies”. but they were delighted with the turkey. I will be making it again this year for Thanksgiving. Can’t wait!
Hi Darlene – So happy to hear you loved this turkey recipe, and thanks so much for coming back this year to make it again!
Hi Lisa, I made this recipe last year for our Canadian Thanksgiving and it was such a hit! Making it again this year but forgot if I need to tent the turkey with tinfoil while it’s resting. If so, why?
Hi Hania – So happy you enjoyed this turkey last year! And thanks for coming back to the recipe to make it again this year. :) As for the tenting, yes, it’s always a good idea to do that if you’d like to keep the turkey warm while it rests. Enjoy and Happy Thanksgiving!
Hi Lisa;
We will be celebrating Thanksgiving with over 30 people this year, I know you suggested making two turkeys instead of one. What weight of each would you recommend with plenty of white meat when carved? Just wanted some direction on this.
Appreciate any suggestions.
Hi Karen – oh boy, you’ve got a large crowd! I’d probably grab two turkeys in the 22 to 24 pound range. Hope that helps and let us know how they turn out!
What is the temp of the oven???
Hi Chrissi – You can find the exact temperature in the recipe card, which is 325°F (160°C). Hope that helps!
This may be a silly question but do you cover the turkey while cooking or leave the pan uncovered
Hi Ryan! No silly question, but I usually leave it uncovered.
Hello Lisa, how are you? I hope this message finds you well. I Can you help me, I am buying a 25Lb turkey for Christmas this year, and this will be my first time cooking a turkey. I am not good at math, so I wanted to ask you if you may adjust the recipe for me for a 25Lb turkey for me, If you may please? Thank you very much take care and stay safe.
I have never left on comment on a recipe before, but this made the best and moist turkey I have ever made! And I’ve been cooking a long time.
Hi Rhonda – Thanks for leaving a review and happy to hear your turkey turned out perfectly with this recipe!
Made this for our Thanksgiving dinner. This was definitely the best turkey ever. So flavourful and not dry. I’ve been cooking turkey dinners for over 30 years. Thought I’d try this recipe for something different. Won’t cook one any other way now. 5++ stars
Amazing! I’m so glad you’ve found the perfect Thanksgiving turkey recipe to make every year now, Cris!
My herb butter didn’t spread well on the outside of my turkey. I kept drying it with paper towels, thinking that was the problem, but I never got it evenly spread. Do you have any suggestions? This is the first time I have ever cooked a turkey, so I am sure I have a lot to learn.
Hi Julie – if your turkey is dry, it’s usually due to the butter being too firm. Next time, try warming or microwaving the butter for about 5 seconds. As soon as it slightens ever so slightly, that usually does the trick and makes it easy to spread!
Thank you for this recipe. You really make it sound easy for someone like myself who isn’t experienced in the kitchen. Much easier than all the recipes that I’ve seen.
I’ll definitely be trying this recipe and will let you know how it turns out. I’m sure it will turn out to be delicious.
Thanks again.
Hope you enjoy this turkey recipe, Dennis! I’m sure you’ll do great with it.
My herb butter never spreads like yours does. It’s just clumpy and slides off of the turkey. I’ve tried paying the turkey down with a paper towel to remove moisture but it still doesn’t spread well. Any advice?
Hi Nicole – If your butter is still quite firm, it will be harder to spread on the turkey. You can always soften it in the microwave for about 5 to 7 seconds (it really doesn’t need much time at all). That usually does the trick to help it spread easier. Hope that helps!
Can I use an electric roaster with this recipe? Will the difference be the crispy skin?
Hi KJ – I don’t have an electric roaster so can’t comment on the result, though I do know many in the comments have used a roaster over the years with success!
I used this recipe this year for thanksgiving and it had rave reviews from my husband’s family. The meat was moist and flavorful and it made the best leftover Turkey pot pies!
Happy to hear this turkey received rave reviews, woot! And such a smart idea to whip up some turkey pot pies, yum!
Absolutely incredible turkey!! This has been my tried and true preparation method for the past four years, and it’s a real crowd favorite. Thank you so much for sharing your delicious recipe and helping to make our holiday meals even more special.
Hi Amy – you’re more than welcome! I’m so thrilled you love this turkey recipe, and have been coming back to it year after year. Happy holidays!
I’m using this recipe to make my turkey for Christmas. Can I inject the turkey and still use the herb butter? I don’t have fresh herbs to stuff it with.
Can I make this turkey one day ahead? I made it last year and it was absolutely delicious, but I need to make it one day ahead, and I wanna make sure it does not get dry. Thank you!
Hi Bella – it is a bit more likely to get dry on reheating, so I’d make sure there’s broth in the bottom of your roasting pan and it’s fully covered in foil, to keep some moisture inside. Enjoy!
I was in charge of cooking and carving the turkey. I found your recipe and followed it. The bird turned out delicious and flavorful!! I watched the video for carving and followed it. The 13 pound turkey filled up our extended family of 12 with a whole lot of leftovers for more delicious morsels in the days ahead. Thanks for sharing your recipe for a perfect turkey.
Wonderful! So happy to hear of your turkey success, Danny!
Herb butter rub added so much flavor to our turkey for Thanksgiving this year! I don’t have a lot of experience making turkey because we are usually with my parents or in-laws for the holidays. Your step by step instructions helped us prepare and enjoy a delicious turkey!! Thank you so much! 🦃 ❤️
I’m glad you found my step-by-step instructions helpful, Jessica! And I’m even happier that you ended up with a delicious turkey. :)
This is the easiest recipe for cooking a turkey. I have learned new tips that make it the best turnkey ever.
Thank you
Hi Mara – Happy to hear this turkey recipe was easy to follow along to!
Cooked a 14 lb turkey this Thanksgiving to perfection. Followed the recipe to the letter and even the white meat was moist and delicious. Instruction clear and easy follow and the video very helpful.
Hi Katharine – Happy to hear this recipe worked out great for your 14 pound turkey this Thanksgiving!
This is the best turkey recipe we did. The turkey came out juicy with an “herb” flavor. Easy to make and the ingredients were simple to gather. All of our guest complemented on how great this Turkey tasted. Glad we found this recipe.
Hi Claudia – Amazing! I’m so glad everyone enjoyed this turkey recipe for Thanksgiving.
Hi Lisa, first off, thank you so much for the recipe. Especially the video. Me and my husband must have watched it a dozen times.
So, this was the first time we hosted Thanksgiving for our family. It was very intimidating. Since my mother in law is the Queen of Thanksgiving Turkey, she gave me advice on cooking the turkey. Which included brine and lots of basting. That seemed like a lot of hands on during the cooking of the bird. Not what I wanted.
Your video made so much more sense and not basting every 30mins saved my sanity. I did have a scary moment when my probe thermometer was not working correctly. But, I was able to use my instant thermometer. The turkey came out fantastic! Super moist and flavorful with lots of crispy skin. My husband craved it, his first time, using your instructions and it was beautiful. The family loved it.
Thanks, again, for this recipe and all your others.
Hi leilani – I’m so happy to hear your first time roasting a turkey was a success this year! It’s always a bit scary at first, but once you know how to do it, it’s easy peasy.