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!
A really useful video, thank you. I intend to follow it this year and cook my Christmas turkey your way. I like your carving too, seems easy enough for me to follow.
Wonderful! I’m happy you found the turkey recipe and carving tips helpful. Happy Thanksgiving!
This recipe is so easy and delicious! I think this will be my 3rd year following your recipe …everyone loved it last year so i’m in charge of the turkey this year as well..my wife is in charge of the sides and i get the big job which doesn’t disappoint with your recipe…i highly recommend! Thank you and have a great holiday!!
Can’t wait for you to make this Thanksgiving turkey recipe again this year, Tegha!
There will only be three of this year for Thanksgiving…Any suggestions for doing this method with a bone-in turkey breast instead?
Hi Kim – I have a recipe for a bone-in turkey breast in my cookbook, if you happen to have it. If not, I also recommend just cooking a smaller turkey and then enjoying the leftovers! There’s so many tasty recipes you can whip up afterwards. :)
I have made this turkey recipe for two years now and my family still talks about how good my turkey and your turkey gravy is. This turkey is so juicy and full of flavor. I cannot wait to have this meal again soon. Thank you Lisa, you are my go to when it comes to cooking. I love how you give visuals and share tips I would have never thought of. Me and My family appreciate you!!
Aw, thanks so much, Kim! And thank you for coming back year after year to make this turkey recipe. I’m thrilled you love it!
This is a delicious recipe and easy to follow recipe. I am from Canada, and my family and friends throughingly enjoyed this version for our Thanksgiving day feast. Thank you Lisa.
Wonderful! I’m so happy to hear it!
Hi. Can I use oil to make this dairy free? Do I need to adjust any cooking time or anything?
Hi Amanda – yes, you can do that. You can also use ghee or vegan butter. No other adjustments needed. Enjoy!
Can I still use most this recipe but stuff the turkey?
You can, though I don’t recommend stuffing the turkey. I always recommend cooking stuffing in a separate casserole dish. Make sure to watch my video as to why. :)
Great instructions and great receipt. My go-to turkey receipt.
Can I use an electric roaster to make this?
Looks yummy. I have done a version if this but this year. I am going to use your recipe.
Hope your Thanksgiving turkey is a success, Georgia!
This is such an easy step by step recipe and it absolutely delicious! My family had an early Thanksgiving last weekend and everyone was thrilled with the turkey. Not many leftovers for the next day!
Highly recommend this recipe if you are a novice at cooking the turkey or even if you are a pro.
Thanks so much for your review, Darlene! I’m happy you and your family loved it. :)
This is the best recipe I found so far for my first Thanksgiving! Question: Can I season and prep the turkey the night before and let it sit in the fridge (including the butter herb mixture)? Thank you!
Thanks Amanda! And yes, you can do that! Enjoy. :)
I used this turkey recipe for our thanksgiving here in Canada this year. I usually cook just a turkey breast, but wanted to do something different this year. This recipe made the daunting task of cooking a whole turkey so easy. It was moist and flavourful and just a delight. And the sandwiches afterward……so yummy!
My one note to anyone trying this recipe for the first time is definitely pay attention to the note about oven temperature. We had just moved to a new house and I’m glad I followed that advice. :)
I’m so thrilled you loved the turkey, Genevieve! Cooking in a new house is always a bit daunting as it takes a while to get used to new appliances. And good note about the temperature, that’s key. :)
I love this easy recipe. Its my go to for perfect turkey. Thank you so much for all you do!
Yay, love to hear that! And you’re more than welcome, Aileen. Happy Thanksgiving!
I made this recipe for the first time last year. It came out perfectly moist and delicious. Guess who’s hosting Thanksgiving again?! Lol. This is now my go to recipe and I look forward to making it again.
Haha, she who serves the tastiest turkey gets hosting responsibilities year after year. ;) Hope you have a wonderful Thanksgiving again this year!
I am hosting both sets of parents this year so the pressure is on! Ingested this out and it was delicious! Let’s hope I can do the same thing next Thursday! 😜
I’m sure you can handle the pressure of both set of parents and nail another wonderful turkey, haha. You can do it!!
I am getting hungry looks so yummy amazing
Thanksgiving will be here before you know it!
We’re not big turkey fans in our household, so we used this recipe for chicken instead. I think the spice and herb blend is pretty good, but we almost doubled up all of the herbs, as well as the veggies. The veggies under the bird are obviously going to be delicious, so there’s no reason to skimp on them. They’re also the first to get eaten, with the others usually landing in leftovers storage for the fridge. For the Q&A: I really appreciated the tip about what to do if your bird is cooking too quickly in one spot, and I think lowering and covering the area are a great solution. I think starting with a lower rack could be emphasized a bit earlier in the recipe.
I’m happy you enjoyed this recipe on chicken rather than turkey. More herbs and veggies sounds like a good tweak as well!
This looks so delicious, I will try to make it for sure!
I can’t wait to hear what you think of it!
So I promised to host this Thanksgiving (I’m in Canada) and boy did I deliver with this delicious recipe!!!! Even our friend who NEVER eats turkey cause it is bland and dry he says, asked for seconds, and I was shocked lol Was it moist? yes, Delicious with the thyme & rosemary aroma coming through and butter…. My husband was like , well thats covered,we know who will be hosting every Thanksgiving now …
Haha, yes, you’re now roped in to make turkey every year! It’s the drawback of making a fabulous turkey. ;) So happy you enjoyed it for your Canadian Thanksgiving feast.
I was put in charge last thanksgiving w/the turkey and being intimidated, I immediately referred to my recipe comfort zone – this website. Have been a fan of all recipes and she never misses! tasted amazing and thanks to the instructions I got it done!
Aw, thanks so much, Austin! I’m happy to hear your turkey turned out perfect!
Great recipe. Thank you for all of your suggestions
You’re more than welcome, Mike! Enjoy!
It was delicious!
I’m happy you loved it, Jasmine!
I always put vegetables under my turkey and use an onion and herbs inside. I mix butter and thyme to go under the skin. I’ve never tried the garlic so was curious and will try.
I used to worry about cooking a turkey but as you say just like cooking a very large chicken. I always check the temperature it’s so important
Great instructions so informative. Thank you 😊
Yes, I think when you change your mindset that turkey is essentially a large chicken it helps to reduce stress, lol! Happy you enjoyed the recipe and information.
This recipe has changed our Thanksgiving game the past two years! It seriously yields the most flavorful, juicy, and delectable turkey you will ever sink your teeth into. Disregard every other turkey recipe and let this lead you.
Aw, thanks so much, Trinity! I’m thrilled to hear that this turkey recipe has become your go-to. Enjoy!
Love this recipe, made the turkey really juicy. I did reduce the butter a little to cut down on calories. This also prompted me to go ahead and buy the food thermometer to be safe. Love Lisa’s recipes and proudly own her book. Can’t wait to continue trying more recipes.
That food thermometer is key to making the best turkey recipe! Happy you loved it. And thanks so much for buying my cookbook as well. :)
Perfect, I have made this twice already and couldn’t be more thrilled with the result, the video was spot on and very informative, this is in my rotation a lot more often, not just during the holidays, I was always intimidated to make a whole turkey, not anymore, Thank you for sharing your recipe!!!!!!
Yay, you sound like a turkey expert now, Jill! So happy you enjoy this recipe year round. :)
Downshiftology is my go to for most of my recipes. I’ve followed this Turkey Recipe numerous times & it always yields a delicious, moist turkey. My family loved it.
Yay, I’m happy you and your family love this turkey recipe, Tina!
This will be my third year using this recipe! Easy and delicious!! I also used Lisa’s gravy recipe! So good.
Yay, sounds like you’re a turkey master now, Tara! Haha. Thanks for coming back year after year and making this recipe. :)
Made this for Canadian Thanksgiving and it turned out amazing! Juicy and flavorful… a total hit!
I’m glad this turkey recipe was a hit for your Canadian Thanksgiving, Amanda!
I will be transporting turkey to Thanksgiving dinner and will need to cook the day before. What are your recommendations for reheating?
Hi Mary – Just place the cooked turkey in a roasting pan with a cup of water or broth, to prevent it from drying out. Cover it with aluminum foil and roast it at 325°F for an hour to hour and a half, or until the temperature reaches 140°F to 150°F (assuming it was fully cooked to the proper temp the day before). Hope you enjoy the turkey!
This turkey recipe is amazing! White meat was very tender and juicy, just as Lisa said. And delicious! Everybody loved it. I feared cooking the turkey since I only cook on Thanksgiving. With this recipe, I am confident to cook a turkey and will be using this recipe for sure.
Also, Al Chatbot answered all my questions and reassured me to try this recipe.
I am cooking for my husband’s family this weekend and decided to cook a turkey again. It was so good. Thank you for this amazing recipe.
Amazing! I’m so glad this turkey worked out perfectly and is giving you confidence to cook it again for Thanksgiving.
How did you do the vegetables? Just dice them and put under the turkey raw or did you do any prep work? I’d hate for them to burn under the turkey for the few hours it’s in!
Hi Ariana – make sure to watch the video above for all the step-by-step of how I made this turkey. :)
I’ve never commented on a blog before, or almost anything for that matter, but I have been doing your recipe since 2019/2020 and I have to say it is amazing every single time. I have adjusted a couple of things by now, but every year I make the turkey, everyone is always extremely happy and always say how delicious it is..thank you for the recipe and for your amazing instructions, it really is so simple to follow. 10/10 recipe! will not disappoint you!
Thanks so much for your review Rio and I’m happy to hear this turkey recipe turns out perfectly every time!
This is a fantastic recipe for Thanksgiving turkey! My favorite part is the herb butter rubbed all over the inside and outside of the skin. Plus the citrus is a great fresh taste. Definitely recommend this recipe, especially if it is a first time as the step-by-step photos are truly helpful.
The herb butter really adds flavor to this Thanksgiving turkey! Glad it was a success, Elisabeth.
This sounds amazing I love cooking with herbs yum !!!! You have great ideas but why not slow cook the turkey? I always thought meat was better slow cooked
I’m 56 years old & have used many different techniques over the years. Brining, upside down, cheesecloth, etc. This year I am going to do this. It is straightforward & the video explains the process well. I am disabled, having only one functioning hand so things must be manageable…this is! I’m excited!
Don’t you think I could replace the lemons with oranges, as I love that flavor?
I hope your turkey turns out amazing, Jami! And yes, you could swap the lemons for oranges if you’d like. If you have any further questions, let me know!
Are we supposed to add 2 cups of water at the bottom of the tray? It is not mentioned in this recipe but the drippings may get burned in this 3.30 hours, right? I am concerned that if the drippings burn they will be useless so water could prevent that. Please advise.
The drippings shouldn’t burn for this recipe as I’ve used the dripping for turkey gravy.
I am looking forward to using your recipe; it’s printed and posted in my kitchen. Thank you for the great detail. One question, please, can I use the convection function of my oven or should I just use the regular heat? Thank you!
Hi Rita – sound like you’re ready to go! You can use either. Just keep in mind it might cook a bit faster with a convection oven, so do keep an eye on the temperature. Enjoy!
Thank you for your excellent step by step explanation of the recipe !
You’re more than welcome. Enjoy your turkey!
Oh why lemon or oranges?
Beautiful turkey, Lisa! After watching your video I have the confidence to ditch the plastic cooking bag and roast it like you do! Thank you!
Wonderful, I’m happy to hear that! Let us know how your turkey turns out, Vicky! :)
This looks wonderful! Can you substitute with dried herbs? If so, how much would you use? Thank you
While I do think fresh herbs are best in this recipe, you can use dried herbs as well. Dried herbs are usually used at 1/3 the quantity of fresh, but you can always use a little bit more. Enjoy!
Hi! Do you cover your turkey while cooking? Beginner over here!
No, there’s no need to cover the turkey. But if you see some parts browning a bit too much, you can then cover those areas with with a bit of aluminum foil. Make sure to watch the video above to see how I make it. :) Hope you enjoy the recipe!
Can I use a roasting bag to cook the turkey?
You can if you’d like, but for this recipe, you don’t need to!
I use this recipe and then cook my turkey in a bag and it always turns out so moist and flavorful! I’ve shared this recipe with my brother who doesn’t do a lot of cooking and he just raved about it after! The bag saves me from worrying that the turkey will dry out during cooking so I always use one.
Do you have a recipe for stuffing? Couldn’t find an edit option for comments. Thanks again.
I don’t have a recipe for gluten-free stuffing yet! Hope to test one in the future.
Video was very easy to understand and straightforward. You said make the stuffing in a casserole dish. Hopefully I can find a recipe for that on your site. I am going to try making this skinless, making small holes all over the turkey for the herb rub to keep it flavorful and moist. Thank you so much for this easy tutorial.
Glad this tutorial was helpful! I don’t have a recipe for gluten-free stuffing yet, but I hope so in the future.
Hi Lisa
When cooking a turkey should the temperature be 160 in the breast or the thigh before taking out
I always thought you needed to have the thigh be 165° since breast cooks first
Thanks
You want to cook the turkey to 158°-160°F, measuring at the thickest part of the thigh or breast. It will continue to cook as you let it rest, so you don’t want to overcook it in the oven.
what a great recipe. simple and easy to understand. the turkey was literally the juiciest I’ve ever had. will use this recipe forever thank you so much!
Juicy turkey makes for the best turkey!
Could I use coconut oil instead of butter? Thank you!!!
You could, but just be aware that it will likely impart some coconut flavor.
Did this recipe last night for New Years dinner and it was definitely a success. Everybody loved it; juicy and tasty, I will for sure make it again
Glad this recipe was a success!
Love the recipe!!! Do you have a gravy recipe for this as well?
Yes! I have a turkey gravy recipe on the website as well.
Looks amazing, did you or can you brine the turkey as well?
Nope, there’s no need to brine the turkey with this recipe.
Tried this recipe this year as I forgot to brine my turkey. I cooked a 23 pound Turkey that was complete perfection. Thank you for this recipe my family loved it and the turkey leftovers are warming up moist and delicious. Will be making this next year for sure!! 🧡🦃🍁
Thrilled to hear your turkey turned out perfectly this Thanksgiving Janet!
What an amazingly moist and delicious turkey dinner!! I made this for our post-thanksgiving dinner, and it was 10/10. I also made your gluten-free gravy. Yum! Thank you, Lisa for all your wonderful recipes.
Glad this turkey was a huge success Tara!
I have a convection oven, would you adjust time, temp?
And can this be done in a roaster?
Hi Denise – yes, it will need less time in a convection oven, as convection ovens usually cook about 25% faster. Just make sure to keep an eye on th temperature and you’ll be fine!
This is definitely a no-fail recipe for tender, juicy turkey! My dad, who doesn’t like turkey, asked for leftovers to take home!
My daughter used this recipe and cooked her first turkey and it was the best turkey we have ever eaten. Juicy, tender and very flavorful. I recommend everyone to try this recipe. Hands down it’s the best!!!!!
Happy to hear her first turkey was a success with this recipe!
Thank you for the recipe.
Can you use ghee instead of butter?
Yes, absolutely!