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 made this recipe the best two years and it has been such a hit that we make it about four times a year! The only difference I make is I use an injectable marinade and it keeps the breast so tender and juicy! Without it it’s still juicy but the injectable marinade just adds a more creole touch to it!
Hi Brittany – so happy you love my turkey recipe! And sounds extra-delicious with the injectable marinade, yum! I also love that it’s a year-round recipe for you. Enjoy!
Followed the recipe to a T and the turkey came out beautiful! Then I forgot to snap a picture because I was so eager to carve it. Argh! I really love the garlic and herb rub that coated this picture perfect bird. The lemon & veg inside and underneath kept the meat succulant. It’s a make again recipe for sure!
It’s okay that you forgot to take a photo, that just means you were more than eager to dive into this tasty turkey, haha! ;) So glad you loved it, and wishing you a very Happy Thanksgiving, Leeann!
Do I use the same amount of table salt vs. kosher salt?
Hi Jenilee – if using table salt, I’d recommend using about 50% less.
Every year this is my goto recipe— thanks for keeping it easy!
You’re so very welcome, Sean! Thanks for coming back this year to make it again. Happy Thanksgiving!
The recipe was straight forward, and easy to follow. I haven’t ate yet, it’s still cooking, but I’m sure it will be delicious. You might want to put a preheated temperature for the oven. I’m using 325 temperature. Thanks for the recipe
Hope your turkey turned out perfectly, Rod!
I use this amazing recipe every year, coupled with my Meater thermometer for perfect cooking! Everyone always raves about how delicious my turkey is. I seriously cannot say thank you enough for sharing this wonderful recipe!
Aww, thanks so much, Shannon! I’m so happy to hear that everyone loves my turkey recipe so much. Happy Thanksgiving!
Is there any way you can store this in the fridge to cook later after putting the garlic butter in it, or should you cook immediately after the garlic butter? I made thus last year and it was perfect but this year I want to make it but cook later.
Hi Adrian – Others have said they prepped the turkey with the herb butter and stored in the fridge the night before!
Not one mention of the correct oven temperature to cook the turkey on!
Hi Greg – it’s mentioned in step 2 in the recipe card below. Happy Thanksgiving!
I love this recipe. Newbie to being in charge of the turkey and I only get positives comments from family and friends about my turkey every year. I ended up using a oven roasting bag as well *mom swears by them* and I guess she’s on to something because this recipe plus the bag my turkey bones come out clean and the meat is never dry, poor turkey falls completely apart when its done cooking. Thanks!
Hi Amanda – Awesome, I’m glad you found the perfect turkey method that works for you. Happy Thanksgiving!
This was my first time ever making a turkey for Thanksgiving and LORD was i nervous! I’ve always been a skeptic about comments on recipes but have to say this one was worth it. I’m definitely going to make this again next year but am gonna up the amount of spices because I went a little light this time. 100% adding this to my list of saved recipes!
Yay, I’m so thrilled that my turkey recipe exceeded your expectations. Thanks so much for taking the time to comment and review, Kat. Happy Thanksgiving!
I’ve made my first turkey ever using this recipe about 3 years ago and it was so perfect. It was the best tasting turkey we had ever had. Thank you for sharing the recipe.
Yay, love to hear that!
I did just like you wrote and ended up with a PERFECT beautiful turkey, I t looked just like your picture and tasted great. Perfect directions and pictures. Thank you so much and my husband says thank you. Happy thanksgiving
Hi Sara – I’m so thrilled to hear that your turkey turned out beautiful and tasted great. Wishing you and your family a very Happy Thanksgiving!
I’m going to attempt this recipe in a couple days and I’m so excited! I do have a couple questions though and they seem dumb…but I’ve never cooked a turkey before so I have no idea!
-What do you do with all of the stuff you put inside of the turkey?? Do you just discard the herbs, onion, and lemon before you carve up the turkey?
-And are you supposed to take the veggies out of the tray once the turkey is done cooking and eat them alongside with the turkey?? Or discard them also?
Hi Maria – not dumb questions at all! Yes, I discard the items in the cavity of the turkey. And you can eat the veggies in the tray if you’d like, but they’re mostly there to flavor the drippings for when you make gravy. Hope you have a wonderful Thanksgiving and congrats on your first ever turkey!
Can I fill the turkey and put the herbed butter on the night before?
Hi Meg – yes, you can do that! Just make sure to let it come to room temp before cooking. Happy Thanksgiving!
I love this turkey is very juicey best taste ever.
So happy you love it, Annice!
I’ve made this turkey the last few years and it’s been a big hit! I’m a little nervous because my turkey this year is 26lbs. How long would you say this needs to be cooked for? (Estimate)
Hi Heather – wow, that’s one big turkey! You can estimate 15 min per pound of turkey, so for a 26lb turkey you can estimate about 7 hours. Can wait to hear how that big boy turns out! Happy Thanksgiving!
How to make gravy
Hi Sara – I have a turkey gravy recipe on my website!
Hi! Quick question, should I be basting the turkey throughout the cooking process? Or is it best to leave it alone? I’m not sure if basting is a given or not needed in this recipe. Thanks so much, excited to try it! :)
Hi Angela – basting isn’t needed with this recipe, though you can always do so if you’d like. Enjoy!
Hi I prepped the butter in advance and accidentally used a full cup of butter instead of 3/4. Will that still be OK?
Hi Valerie – Yes, that’s fine!
I made this turkey!!! FIRST TIME EVER MAKING ONE!!! And it was seriously the best turkey I’ve ever had. I was so nervous because I am NOT I repeat NOT a great cook… but it turned out soooo good! We froze the leftovers too.
My mom even loved it so much that she asked for the recipe. And she has been making turkeys for years.
The only hard thing was getting the butter to stick on the outside of the turkey because I don’t think I had it warmed up enough.
Yay!! Congrats on your first ever turkey success (the first of many, I’m sure). Well done, and Happy Thanksgiving!
Any tips on getting the butter to spread and stick? I feel like the butter just sticks to me and not the turkey.
Hi Sarah – Make sure you’ve patted your turkey dry with paper towels so there’s no moisture on the bird. Your butter should also be quite soft at room temp. If it’s still pretty firm, you can microwave it for 5 seconds just to soften it a little bit more. Then it should spread on easily! Happy Thanksgiving!
5 × 100 STARS I have made this recipe for 3 years and it is always beautiful:) Thank you and Thank you. Happy Blessed Thanksgiving 2025
Aww, thanks so much, Kelly! I sincerely appreciate your positive review and I’m so grateful that you come back to make my turkey recipe year after year. Wishing you a wonderful Thanksgiving as well!
Can I prepare it this way and cook it in a electric roaster
Yes, you can!
Can I use turkey cooking bag…?
Hi Sara – yes, you can, though it’s not necessary. Enjoy!
Approximately how much salt and pepper should I use inside of a 10 pound turkey?
This is my first time making a turkey at Thanksgiving.
Just a good sprinkling. No need to really measure. Happy Thanksgiving, I’m sure your turkey will turn out great!
I’m so excited to try this recipe. I’ve tried others before but never had a winning turkey. If I don’t have fresh herbs, is it OK to use dry?
Hi Traci – I really do think fresh herbs are best for this recipe, though you can use dried as well. Happy Thanksgiving!
I always told myself I’d never make a turkey, it felt like such a boring cut of meat, usually dry and tasteless. But after following Lisa for so many years and seeing this recipe come back every Thanksgiving, I finally decided to give it a try.
And OMG… I’m so glad I did!
It’s absolutely delicious and incredibly easy to make. Thank you, thank you, Lisa! Your work consistently delivers the best results, and I’m so grateful for everything you share with us.
Thank you so much for your kind words, Dea! And thank you for giving my turkey recipe a try. I’m so thrilled you loved it! Happy Thanksgiving!
I can’t wait to cook this turkey in a few days! I wanted to ask: if my turkey has one leg that is loose (meaning the skin isn’t holding the leg in place), should I still leave it untied?
It’s really up to you. I’m sure it will turn out great either way. Happy Thanksgiving!
Can I prep the turkey the night before with herb butter?
Hi Kim – yes, you sure can! Just remember to let the turkey thaw to room temperature before baking. Happy Thanksgiving!
have you cooked the turkey in a roaster before? my oven will be used for other food so we always cook the turkey in a roaster. Thanks!
Hi Brenda – yes, you can use a turkey roaster for this recipe. Enjoy!
Thoughts on doing a dry brine the day before? And also removing the backbone? Cheesecloth?
Hi Courtney – There are many approaches to cooking turkey, though I don’t think any of those are needed for a classic turkey that tastes amazing. Happy Thanksgiving!
How would I adjust the time and process to cook the turkey at 350?
Hi Tara! I’m not a chef but I do cook my turkey at 350 because my oven doesn’t get hot enough at 325, and I have noticed that I cook it a 12 pound turkey at 350 for three hours and then the last 30 to 40 minutes I just cover it with foil so it doesn’t get any darker. If you notice your turkeys getting darker than you would like just cover it with foil the rest of the time. Happy Thanksgiving!
Hi Lisa,you say to put veggies under the bird like carrots,onions, and celery. what about potatoes (red and yellow. or sweet)someone said if I don’t have a rack to go into the roasting pan I should put about a 1/2 in of broth in the bottom of the pan is this a good idea your quick response would be greatly appreciated. Looking forward to your response
Hi Michael – yes, you could always add potatoes under the turkey. And I don’t think any extra broth is needed. You’ll have plenty of juice from the turkey and herb butter mixture. Enjoy!
Hi! Found this recipe and can’t wait to use it. Can I leave the marinate on the turkey for 24 hours
Hi Susanne – yes, you can leave the herbed butter mixture on the turkey for 24 hours. Happy Thanksgiving!
Absolutely excellent! And I want to add Gluten Free in here somewhere as a search word so my fellow Celiacs can find this recipe. I want to also share that the carcass made yummo bone broth. :,-)
Great idea on using the carcass for a bone broth! And yes, let’s spread the word to our celiac community. Thanks, Marion!
Can I make this in a roaster pan with a lid?
Hi TJ – yes, you can make this in a roaster pan with a lid. Though if you want the skin extra crispy, you may want to remove the lid for a bit at the end. Happy Thanksgiving!
Can you brine your turkey and than follow this step?
Hi Sharon – sure, if you’d like.
Dear Lisa,
I discovered this recipe 2 thanksgivings ago and it is our absolute favorite 😍
We will be cooking our bird this way in a few days, and many, many years to come . Thank you for sharing.
Hi Joyce – Amazing to hear this recipe has become a Thanksgiving tradition now!
Hi Lisa!!!! Greetings from Guatemala 🇬🇹 🇬🇹 🇬🇹, Central América.
Last night I prepared Your Signature Turkey. It was soooo delicious!!! It was an absolute hit for my family. I’d always used a Turkey bag to keep the meat moist. What a surprise! No bag and it was crispy but still moist. Didn’t tie the legs as you suggested and it looked good. The color was so beautiful. For sure this will be my Favorite Recipe from now on. Thank you.
Wonderful! Glad your turkey was a success for Thanksgiving, Florecita!
I foud you on youtube and I will be giving your recipe a try.
It looks delicious. We can’t wait.
Have a great Thanksgiving.
Vote 4 our Country and world peace!
Hi Mark – I’m glad you found my turkey recipe on YouTube! Hope you enjoy the turkey and have a wonderful Thanksgiving.
Temperature of the oven please.
Hi Lise – you cook the turkey at 325F. You can find the full recipe and details above. Enjoy!
So delicious! I’m not a huge fan of turkey, but this recipe turned out great. I will likely do it every year now.
I will remember to not use store-bought chopped garlic next time. (Water and butter will make it impossible to spread the butter).
Hi Nathalia – Thanks so much for giving my recipe a try, I’m happy you loved it!
This is the recipe my family asks for every year! We may put it in the oven or on the grill but Lisa’s turkey is the only one they want. This will be our 4 year having using this recipe.
Hi Diann – Amazing, thanks so much for coming back for your 4th year to make this turkey! I’m happy your family loves it!
This may be a really stupid question, but the turkey I got from my butcher is brined ahead. I will pick up Tuesday. Can I still follow your recipe as it is with a pre brined turkey? Thank you SO much!
Hi Lynn – yes, you can still follow my recipe. Hope you enjoy it, and Happy Thanksgiving!
I would like to make the turkey the day before to free up my oven for other sides. What do you recommend reheating times and temps and should I add broth to the pan and cover with foil?
Will this work in a roaster oven? Found this recipe and want to do it. First time making the turkey
Hi Shelby – yes, it will work in a roaster oven. Enjoy! I’m sure your turkey will turn out perfectly. :)
Can I make this in an electric oven
Hi Alicia – yes, you can. Electric ovens can have more even heat, but slower roasting. So always make sure to go by internal temperature of the bird, rather than time. Happy Thanksgiving!
Made this marvelous turkey recipe last Thanksgiving – super delicious, and will repeat again this week! Thanks loads, and a happy and delicious Thanksgiving to you and yours!!!
Hi Christine – thanks so much for coming back this year to make it again! Wishing you and yours a wonderful Thanksgiving as well!
I made this today … and down the juiciest tenders most flavorful turkey I’ve ever made!!!
Yay! I’m so happy to hear you loved this turkey recipe, Adrienne!
Hello! I have made this several times and it always turns out delicious. The past few times however, after letting the turkey come to room temp there is still liquid coming out of the bird and the herb butter doesn’t stick to the skin but rather my hands. Is there a way to fix this? Thanks!
Hi Ian – after you’ve brought the turkey to room temperature, make sure to pat it dry with paper towels (both on the outside of the turkey and inside, where extra liquid may remain). It’s much easier to spread the herb butter on a dry turkey. You can also soften the butter mixture in the microwave for 5 seconds. It spreads easier when it’s just a smidge softer. Happy Thanksgiving!
Is it possible to do the prep of the turkey the night before?
Hi Pat – yes, you can prep the turkey the night before by applying the herb butter misture, then placing it back in the fridge. Just remember to let it come to room temperature before roasting it. Happy Thanksgiving!
Would I change anything if cooking the turkey in a bag?
Hi Kristin – no, you can bake the turkey as written. Happy Thanksgiving!
Hi, I’m very excited to make this. I’m making a 20lb turkey, do I need to cover it at all? I’m concerned about the skin burning.
Hi Carolyn – if the skin starts to brown too much, just cover it with a bit of aluminum foil. Happy Thanksgiving!