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!
Made this today. Came out just like the picture and everyone loved it.
I tried this recipe this year ( my first turkey) and the turkey came out wonderful 👍. It actually started falling off the bones. It was moist and delicious. The vegetables and the herbs made quite a difference. Thanks for helping me this Thanksgiving 😁
Congrats on your first turkey, Ruth! So happy you loved it. Happy Thanksgiving!
Everyone raved about the turkey. It was really very good and looked just Ike the pictures. I did a backwards timeline to know when to begin. It made great gravy, too,/ following the gravy recipe. Thanks so much!
Happy you had a picture perfect turkey, Barbara. Well done!
Driest turkey ever.
We even got a turkey that was 19lbs. Our turkey was done with an hour and 15 remaining as opposed to what this recipe says… 15 min per pound.
Zero flavor.
Dry.
Never again
First time hosting Thanksgiving, along with cooking a Turkey. This recipe turned out amazing! My family was so impressed and so was I. Thank you so much for making this so simple to follow.
Congrats on hosting your first Thanksgiving with turkey success, woot!
This worked out PERFECTLY!
Just made your turkey recipe tonight for Thanksgiving and it was so moist and flavorful!! We couldn’t stop picking at it even though we were completely stuffed (ha-ha!) One of the best tasting turkeys I’ve had. It was my first time putting any seasoning under the skin and my husband actually ate the skin this year because he said it was so crispy and tasted so good. What a great recipe!! I’ll be using to is recipe from here on out every time I make a turkey. Thank you Lisa!!!
I agree with your husband, Susan, the skin is the best part! Haha. So happy everyone loved it!
Thank you Lisa, awesome recipe the turkey was so moist and delicious.
Haven’t made a Turkey in about 4 years so I was a bit apprehensive and wanted to try something different. My 16lb turkey came out perfect and moist in the 4 hour cook time recommended. I’m pretty sure it was the juiciest and most flavorful white meat I’ve ever had. I would definitely make this again, thanks!
You’re more than welcome, Kate! Happy you loved it!
awesome sight.
first time making a turkey for the Family, Than you!
Hope you enjoy it!
This is my third year making this turkey for Thanksgiving! Everyone always has great things to say about it! Thank you!
I’m happy you and your family enjoy it. Thanks so much, Melissa!
Do you follow the same time instructions for higher altitude? In Colorado!
Thank you!!!
I try this recipe for the first time and came out great. I love it. The turkey had a great flavor and cook perfectly. She explained really good, easy to follow this recipe.
Thanks so much, Kaylem! I’m happy you loved it. :)
HAPPY THANKSGIVING LISA AND FAMILY ! We have used your turkey recipe for two years and this will be our third ! It is the best recipe! After many years of a house full of smoke and a dried out turkey we finally have a delicious and beautiful turkey for Thanksgiving ! Thanks so much for all of your wonderful recipes ! The Bradburys
Thanks so much, Liz! I’m thrilled that you and your family love this recipe. Happy Thanksgiving!
I made this for Christmas Lunch. I was nervous about it, as a first-timer, but all Lisas step by step guidelines helped me along the way. The result was a very tasty roast turkey. And I will do it again this year.
Wonderful! I’m glad you enjoyed it.
can’t rub butter mix on slimy bird.
Hi Joe – see my tips above! Make sure you’ve patted your turkey dry with paper towels. And you can soften the butter if need be as well.
Joe, you have to dry the bird first with paper towel.
This was a very helpful recipe in terms of turkey weights and cooking times that I always wrestle with when cooking turkeys. I also enjoyed the recommendations for spices and flavors to add. Thank You!
I’m glad you found the recipe helpful, Dave! Happy Thanksgiving!
I had never before cooked a turkey and felt quite intimidated! I followed the recipe exactly and it turned out so amazing! I especially loved the subtle zing of the lemon. My guests all wanted to know where I learned out to make a turkey and know the recipe. Thanks!
Oh yay, love to hear that! Congrats on your first (of many) wonderful turkeys!
I love this herb butter! It adds so much flavor to the skin and meat. The way Lisa carves the turkey is so beautiful too. Thanks for all your tips!
Thanks, Becky! It’s amazing what some simple herb butter can do. ;) Enjoy your turkey!
Hi there, all this is new to me and I remember seeing people use oven bags for their turkeys. Would this ruin the quality of this process for your recipe? I see that oven bags make turkeys less crispy, but I also don’t want a dry Turkey. Thoughts? Thank you!
You don’t need a bag for this recipe. :)
I made this recipe yesterday. I cannot tell you how beautiful it looked and how moist it is. I love the hint of lemon and the garlic flavor. This will always be my turkey recipe! I may make it more than once a year! Blessings.
Yay, happy you loved it, Susan!
Mine just went into the oven so I can’t fully rate it yet.
I couldn’t get under the turkey skin with the compound butter.
Positives: Looking forward to the vegetables roasting underneath. I don’t have a rack and this is such a good option. My roaster pan is from at least the 60’s and they may not have used racks then.
Hi Linda – Yeah, sometimes you have to really wriggle your fingers underneath the skin. But I’m sure it will turn out beautifully either way! And yes, the veggies are Mother Nature’s roasting rack, haha!
Hello, I have a 15 lb turkey. How much salt should I use for the cavity?
Trying this recipe for the very first time ever, for a 24 lb turkey, how much more of the ingredients would I have to add to the butter mixture?
I am making this for first time tomorrow have loved your site for years and recommend it to so many others I am planning on doing this in a turkey bag and will do veggies on bottom and making the butter mixture tonight will post tomorrow how it turns out. Happy Thanksgiving.
I couldn’t fine fresh ingredients anywhere, went shopping too late. What about using dried herbs?
Yes, you can use dried herbs as well.
Hi Lisa! I Love your videos! I cooked this easy turkey recipe 2 Thanksgivings ago and loved it! I will be cooking this recipe on Saturday. What do you think about applying the butter mixture the day before and letting the meat marinade?
Hi Reena – yes, you can do that as well! Thanks for coming back to make this recipe year after year. :) Happy Thanksgiving!
Can you cook this turkey in an electric roaster?
I’m sure you could, though I don’t have an electric roaster, so I can’t comment on the settings or timing.
First timer making this recipe! I made the herb butter with fresh garlic, rosemary, and thyme. I put the fresh vegetables under the turkey ( carrots celery onion)and added 1 cup water to the pan. I put the foil over one area where I tore the skin. Absolutely delicious!! We celebrate thanksgiving early.
Wonderful! So happy you loved this turkey recipe, Brenda! Happy Thanksgiving!
Do you have a gravy recipe too?? Trying this turkey recipe out tomorrow!
Yes, I do! You can search for it at the top of the page. :)
This is my 4th year in a row of cooking the turkey this way and it is so good! Last year and this I have cooked the turkey a day ahead and reheat gently on Thanksgiving. This helps relieve the stress and mess on the big day. I so enjoy your timeline; it helps so much. I made the cranberry sauce and pie ahead too.. Happy thanksgiving! We are so blessed.
Yay, thanks for coming back year after year, Sharon! And you sound like a pro with all that you’ve prepped ahead of time. Well done! Happy Thanksgiving!
I have 2 thanksgivings tomorrow. So am I able to prep the turkey tonight and put in the fridge? Would I need to bring to room temp again before cooking or is that just for the butter?
H Keisha – yes, you can put this in the fridge tonight. And yes, I do still recommend bringing the turkey to room temperature. Enjoy!
Would it still be good with a brined turkey?!
Hi Lisa!
Excited to make this tomorrow. Since the turkey is not brined ahead of time, should I salt the outside of the cavity in additon to salting the compound butter?
Also when I remove the turkey from the refrigerator to rest for an hour, should I remove it from the package, dry the turkey, and let it rest for 1 hour? I only ask because the instructions say to remove the giblets after it has rested. So I’m just confirming if the turkey should be removed from the package, dried, and rested for 1 hour, or brought out of the refrigerator and kept in the package for 1 hour.
Happy Thanksgiving!
Hi Rebecca – there’s no need to salt the outside, as there’s salt in the compound butter. And honestly, either way works when it comes to bringing the turkey to room temp. I usually remove it from the fridge but leave it in the package for a while on the counter. Then proceed forward. Hope that helps!
I tried this recipe when I made a turkey for the first time last year and it was THE BEST turkey I’ve had to date! Now I’m the designated turkey cook thanks to this recipe. It was so simple to follow, Try it you won’t be disappointed!
Thanks so much, Shelby! I’m happy you loved it!
Going to attempt this tomorrow. Does it matter if I us a roasting pan instead of the oven?
My favorite, go to, fail proof recipe every thanksgiving!!!
Thank you so much!
Yay, I’m happy you love it!
I’m trusting this recipe with my life tomororw for thanksgiving, I’ve made a few of your other dishes already and the food always comes out amazing. I’m just so worried about not trying the drumsticks and not basting the turkey. Are you sure it will be okay if I don’t baste it ?
Yes, you’ll be all good! Just look at all of the positive reviews below. :) But if you’d still like to baste, feel free! Happy Thanksgiving!
Looking forward to trying this recipe out. I plan on using an electric roasting oven to cook my turkey. What would you suggest for cooking instructions? Thank you.
The BEST turkey I’ve ever had!!!! I cooked this for Friendsgiving last year and it was my first time ever cooking a full turkey by myself. It was absolutely fantastic and delicious. Lisa’s instructions as well as the cutting/serving instructions/video is EVERYTHING and more!! I had the most beautiful display and was so wildly happy. Saved the recipe so I could be the one in charge of the turkey this year for my family. Thanks Lisa!!!
Woot!! Well done, Brookie! You’re a turkey master now. ;)
Makes a moist great turkey and the gravy has more flavor in it by putting the veggies under the bird. This is definitely a keeper.
Thanks Minnie! Happy you loved it.
Thank you for this fabulous recipe. It was golden brown, moist and perfectly seasoned! Family loves this recipe.
Yay, love to hear that! Happy Thanksgiving!
My husband and I used this recipe and were very pleased with the result. The most difficult part was chopping those fresh herbs, but it was well worth the effort. I’m a big fan of your recipes and appreciate your sharing with us!
Yes, after prepping the herbs, the rest is easy breezy. Thanks so much, Cathy!
Can you use dried herbs rather than fresh? I’m sure the fresh would enhance the flavor, but in a pinch, could they work?
Yes, you can use those as well.
Used Lisa’s recipe last year and my husband just made sure I was going to make the turkey “the same way” again this year – came back to bookmark it and refresh my memory! The turkey has always been daunting for me, but Lisa makes it feel do-able! Came out juicy and flavored throughout – feeling confident for similar results tomorrow!
Thanks so much for coming back, Kim! I’m sure you’ll nail the perfect turkey again this year. Happy Thanksgiving!
Hi Lisa! It is my first time making turkey (and for my MIL!!) My parents always use a roasting bag and they insist on it. Would I be able to use a bag with this recipe, or will the bag mess it up? Thanks you so much! It looks amazing!
Hi Chelsea – a bag is definitely not needed for this recipe. Make sure to watch the video above. :) Happy Thanksgiving!
I’ve done this recipe 2 years in a row for Friendsgiving and I love it so much!! I also like to sprinkle McCormick Montreal Steak Seasoning all over after I do the butter paste and add a little water to the bottom of the pan to evaporate and keep the turkey moist.
So happy you love it, Gabrielle! And thanks for sharing your tips as well. Happy Thanksgiving!
Most Delish! Lisa is the bomb! I follow her tried and true recipes. Feel healthy and glowing. Not bogged down. Way yo go Lisa! Thank you! Happy thanksgiving!
Wonderful, so happy you’re enjoying my recipes, Christina! Happy Thanksgiving!
I purchased one of your recipe book, I can wait to start making your delicious recipes. This turkey recipe is so delicious. Thank you for the time that you take to create all these healthy recipes.
You’re more than welcome, Concetta! I’m thrilled that you love my recipes. And thanks so much for buying my cookbook as well! :)
We made this recipe last year for Christmas with guests coming over. The turkey was perfect, moist and extra tasty with the butter mixture spread inside the skin. Yum!!!!
Wonderful! So happy you enjoyed the turkey as a Christmas main!
Hi! If I am using a disposable pan, do I need a roasting rack? Excited to try your recipe! Cooking my first turkey this year :)
Hi Sara – no, you do not need a roasting rack. Especially if you’re topping the turkey on the vegetables, then you’re all good! I’m sure you’ll cook a fabulous turkey, just make sure to watch my video above. Happy Thanksgiving!