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!
Hi Lisa – this recipe (and the accompanying video) are so informative and helpful – not to mention that turkey looks mouth-watering! I have a quick question – Could I make the herb butter a couple days before I need it and then bring it out to come to room temp when I bring the turkey out to do the same on cooking day? Thanks!
Yep, you sure can!
I made this recipe last year and everybody said this was the best turkey they ever had! Thanks Lisa :)
Amazing! Glad your turkey turned out to be a success Aida :)
An outstanding recipe!
I made the butter rub a day in advance to let the flavors infuse more. I put it in wax paper then in an airtight secondary container. My entire apartment smelled wonderful while the turkey was cooking!
Your carving techniques are greatly appreciated!
Happy to hear your turkey turned out great! :)
We have made this turkey two years in a row. Both times it was a huge success. It is easy and tastes amazing!
Thrilled to hear you’ve enjoyed this Thanksgiving turkey recipe so much!
I haven’t made the turkey yet but since I love 99.9% of your gluten-free recipes I’ll give it 5 stars anyway. (I don’t like those brussel sprout things! – hence the 0.1% negative! LOL). I was given a solid-frozen 16 lb. turkey on Wednesday night and it’s been in fridge since – ready to cook today. Not a huge turkey fan but your recipe with the garlic butter sounds fantastic. One question, tho’…nutrition notes only 1 gm protein per serving? Doesn’t seem like much when compared to other meats.
Hi Susan – I’m happy you’re loving all of my recipes (minus the brussels sprouts – ha!). And good catch on the nutrition info! There was a mistake in the calculation so I’ve fixed it. :)
How do you get the back to brown? Mine had no color at all.
Oh no! It should be browned on top. If anything, you might need to rotate your turkey.
The turkey turned out great! It was very moist. The recipe was easy to follow. We were glad there were not extra steps such as brining and basting. 😊
Used this recipe for Thanksgiving day to cook my 13lb bird. I was so incredibly nervous and read so many recipes and tips. I follow Downshiftilogy, and settled on following this recipe exactly. It came out so good! Everyone kept saying how delicious and moist it was. Thank you for another delicious meal!
Glad your turkey turned out perfectly Rosanna!
Foolproof and delicious. All my guests at Thanksgiving dinner loved this and were shocked when my bird didn’t require any brining or basting. Thank you for the recipe.
Yep! This one doesn’t need any basting :)
This was the best turkey I have ever had, much less cooked myself. Everybody raved about how moist and tender it was. A big hit and now my go-to for thanksgiving and Christmas.
Simple, juicy and delicious!
Second year ever making a turkey and the second year I use this recipe!
My biggest fear was it being dry, but this was anything but! So juicy, so tasty!
Will keep this recipe for years to come!
Just a few tips to make this the most juicy turkey. Glad you enjoyed it :)
I have avoided fixing turkey for so many years because it just wasn’t good!! But, now I know I just didn’t have the right recipe!! This recipe brings the flavor! So good and so juicy. Easy to follow recipe helped me to bring back the turkey to thanksgiving!! Thanks Lisa!
Glad to hear you’ve found a winning Thanksgiving turkey recipe you can depend on now every year Kim :)
I used your recipe for Thanksgiving and it was the best flavored and moist turkey EVER!! This is a keeper recipe and my future “go to” for my turkey.
Thank you so much for sharing😊
Amazing! Hope you can continue to enjoy this turkey recipe for many years to come Karen :)
Two years in a row and this recipe has saved my life during Thanksgiving. It is juicy, foolproof, and is the best recipe out there. Cooking a 17lb big bird this year and I did not feel intimidated at all. Thank you Lisa. I love your Turkey Thanksgiving recipe as much as all the other side dishes recipes.
Thrilled to hear this recipe has been a success the past two years Cindy!
Made my first turkey with this recipe ! It was easy and my turkey was very juicy.
Everyone loved the turkey! I microwaved the butter for 10 seconds to help it soften. This time we cooked a larger turkey and it was getting too dark so I covered it with aluminum foil. I blended the drippings/ veggies and froze them in cubes to use as stock with different meals. The carving directions are easy to follow. I highly recommend this recipe.
Thrilled to hear everyone enjoyed this Thanksgiving turkey Ally!
I was a bit hesitant to try a new recipe but it turned out to be one of my best turkeys, per my family. Thank you for sharing this very simple yet delicious recipe. I am a huge fan of your work!
Wow! Happy to hear you’ve found a winning turkey recipe Irma :)
We made this and it was so tender, juicy, and flavorful. The recipe was so easy to follow. My family has already requested I make it this way again next year. Thank you!
AMAZING recipe! The family enjoyed it! Thank you!!
Glad the whole family enjoyed this turkey recipe!
Thank you for such a great recipe! The turkey came out delicious and it was the best we ever made!
I can’t find my review, so I’m writing another one. This is the second year that I have used this recipe. It’s absolutely fail proof. We used fresh herbs from our garden. The turkey was juicy and delicious. We are looking forward to all the leftovers.
Wonderful! I’m so happy you loved this turkey recipe Sabrina. Thanks so much for taking the time to comment. :)
The best turkey I’ve ever had! The meat was so juicy and skin was nice and crispy. Followed recipe and it was delicious, restaurant quality for sure. I wish I’d have gotten a picture but honestly, my family devoured it before I had a chance. Thank you so much for sharing this. .
Happy to hear the whole family enjoyed this turkey over Thanksgiving!
Lisa is my best friend because she ALWAYS makes me look good!! 😀👍 Another Turkey success this year! Thank you Lisa for doing all the detailed work I fail to do to make things just right every time!
😘
Happy Thanksgiving! I received so many compliments on the turkey I prepared for dinner today. Your recipe, thorough instructions and photos/video made it a HUGE success! The only thing I did different was cook my turkey in a bag. Thank you for sharing all of this helpful information for the best turkey ever. I’m not even a fan of white meat because usually it’s so dry and this was so tender, juicy and deliciously seasoned! You’ve taught me a skill I can now practice for anytime I host Thanksgiving. Thank you!!
Happy to hear your turkey was such a huge success Melissa!
I made this, let me tell you the best Turkey ive ever had. This is bookmarked in my brain.
Thrilled to hear you loved this turkey recipe Tomi!
I just made Thanksgiving turkey using your recipe…the best I’ve ever made and your steps made it easy and fun. I’ve cooked many turkeys and this recipe is the best for beginners and pros alike.
Happy to hear you’ve found a winning turkey recipe Donna!
Our turkey cooked perfectly this year! Lisa’s recipe is easy to follow and I love the convenience of simple ingredients. Perfect use of our kitchen herb garden. Looking forward to making this again!
I’m sure fresh garden herbs made this taste amazing! Glad this was a hit for Thanksgiving.
Thank you Lisa for the amazing recipe and well-written words and video to help encourage me in making the best Turkey my family has ever had! It was especially awesome to see my Autistic son light up and excitedly ask for “more juicy turkey with extra roast please!” So thank you again!!!
Aw, I’m so happy to hear that Britney! That makes my heart so full and hope you, your son, and the rest of the family had an amazing Thanksgiving.
Do you have cooking instructions for spatchcocking this as a 17lb turkey?
I do have a recipe for a spatchcock turkey you can use as a reference.
This was such a good recipe especially for a first time turkey roaster! The video and written recipe together made it really easy to follow and prepare. It was pretty easy to get together with all materials and things we already had in the house. The ingredients were simple but the turkey came out so well. The video was also especially helpful for carving and serving the turkey. Would definitely recommend and will be making again, thanks Lisa!
Thanksgiving came early for us due to work schedules. I roasted my turkey yesterday using this recipe. It was the juiciest, best tasting turkey I have ever eaten!!! Thanks for this easy fabulous recipe!!!!
Thrilled to hear your Thanksgiving turkey turned out perfectly with this recipe Jane!
This looks amazing. I’ll be making this on Thanksgiving. Thank you for the recipe. I have a kind of silly question. It’s about the herb butter. How many sprigs each of fresh Rosemary and Thyme do I use to get a tablespoon of the roughly chopped herbs, for the herb butter?
I would say about 3 to 4 sprigs depending on how big they are.
Hello Lisa..I’m a huge fan of your videos. My question is: Can I preseason the turkey before the big day? I’m trying to prep everything in advance.
It’s best to do this the day of unfortunately.
Used this same recipe again to cook my second turkey ever. Last year’s was excellent but this year’s was noticeably juicier and more tender. Easy to follow recipe and video. Minimal prep work. Great tasting result!
Thank you for sharing such a great recipe. We have guests for the coming thanksgiving and I am sure they will be happy.
Hi Lisa. My boyfriend who will be sharing the turkey with me is allergic to butter. Do you think this would work with ghee or tallow?
Yes, no problem at all! Hope you enjoy it!
Such a silly question but how many tsp of salt and pepper do you use for the rub? I’m making the turkey for all of our relatives this year for the first time and really don’t want to mess up! Thank you for your recipe!
This an excellent Thanksgiving Turkey Recipe. Good ingredients and easy to follow . There’s no way you could mess this up even when you’re making this turkey recipe for the first time especially if you put the important ingredient on what you do -which is Called LOVE ..
It’s been a year now since I subscribed to your YouTube Channel, and every single recipes you shared are pretty neat and healthy. As a food vloger I am also inspired by your recipes ideas and your balance food lifestyle .. .. Keep inspiring us, More Power to you and have God’s care all the time ..
Thanks so much! I’m thrilled you love the recipe.
Great recipe, used it for a Friendsgiving and was a HIT! My only question is how do you get the herb butter to adhere to the skin? it didn’t seem to want to spread the way you show in the picture. And yes I patted dry with paper towel prior to absorb moisture prior. Thanks! Deff will be making again. 😊
I’m happy you enjoyed the turkey recipe! Yes, definitely make sure there’s no moisture at all on the turkey. It may also help if your butter is slightly softened a bit more next time. :)
Thanks for this recipe and the step by step directions. I’ll be using it to make my first Turkey for Thanksgiving next week!
Should the Turkey be covered when it goes into the oven?
Thanks for your help and super excited to try!
Good luck on your first ever turkey Nichole! For this recipe, there’s no need to cover it.
Hi Lisa
Can this recipe be used for cornish hens and do you have a stuffing recipe?
Thank you
A cornish hen might need a different cooking time, but you can probably use the same buttered seasoning for it. As for stuffing, I don’t have a GF stuffing yet. But, I hope to create one eventually :)
Hi!
What is your best dairy free butter substitute to use please?
Thank you!
Could this turkey be roasted a day or two ahead? How would you reheat it ?
You can make this turkey a day in advance if you’d like, then reheat in the oven. Place the turkey back in a roasting pan, pour some chicken stock over the turkey to keep it moist, cover. and bake at 325ºF for about 45 minutes to an hour, depending on the size of the bird. Alternatively, you can pre-carve your turkey and just warm it all up in the microwave or oven for less time.
We made this last Thanksgiving and it blew every other turkey we’ve ever had out of the water. Will 100% be remaking year after year
Can’t wait to see how your turkey turns out this year Alex!
I think I screwed up! The top half of the turkey was cooked, the bottom half was raw af :( It was a 12lb in for 4 hours. I didn’t have a turkey rack that would fit my roaster and I placed the turkey on top of the veggies. I will try again, but when I get a rectangle roaster.
Hi Amanda – it sounds like your turkey may not have been fully thawed. Make sure it’s 100% completely thawed before cooking. :)
Can I make this the day before and just keep it in the fridge? Will it dry out?
For the best results, it’s best to make this the day of Thanksgiving.
We couldn’t have Christmas with family last year because of COVID, so I decided to make a dinner for just me and my husband and sons. The turkey turned out great, thanks to Lisa’s recipe and excellent instructions and video. Thank you Lisa!
Aw, I’m glad this recipe came in hand to celebrate with your family Daisy!
This was such a good turkey! I used this recipe last night for the first turkey I’ve ever cooked, and it was a huge hit. My parents couldn’t believe my first turkey wasn’t a fail.
Happy to hear you first turkey was a success! Now you can have a recipe you can come back to every time :)
Hello, Lisa.
I usually cover the Turkey with foil or in a Turkey bag. I noticed this recipe does not require it. Am I correct?
Please advise & thank you so much!
Yep! I’m not using any foil for this one.
Hi Lisa, I have not tried making this recipe yet but I’m thinking to make it. Can I seasoned the turkey a day before I cooked it ?
Hi Christine – I’d say it’s best to add the herb butter the day of instead.
Thanks for an amazing recipe. I used it this thanksgiving when I made turkey for the first time. My children kept saying how delicious the turkey tasted. Super easy to follow recipe. I have a request to make turkey again for Christmas lunch.
Happy to hear this recipe was easy to follow along! Can’t wait for you to make this again for Christmas :)
I think is the first time that we did not have a lot of leftovers because the turkey was delicious and everyone had seconds. I made this recipee for thanksgiving, the turkey came out juicy and super tasty. Was so easy to make. Definitely make this next year. Thank you Lisa for another great recipe!
Thrilled to hear your turkey came out perfectly Madalina! Can’t wait for you to make this next year.