Description
This Easy Thanksgiving Turkey Recipe offers a foolproof method to prepare a juicy, flavorful turkey perfect for holiday celebrations. Infused with fresh herbs, garlic, onions, and lemon, and seasoned with a rich turkey seasoning and butter, this roast turkey is sure to be the centerpiece of your Thanksgiving feast.
Ingredients
Scale
Turkey and Seasonings
- 1 Turkey (15-16 pounds, or adjust cook time to size)
- 1 cup Turkey Seasoning
- ½ cup Butter (softened)
Vegetables and Herbs
- 3 White or Yellow Onions (sliced into quarters)
- 2 Lemons (sliced into wedges)
- 8 Garlic Cloves
- 5 Rosemary sprigs
- ½ cup Fresh Thyme
- ½ cup Fresh Sage Leaves
Instructions
- Remove the turkey from the refrigerator: Take the turkey out of the fridge about 1 hour prior to roasting to bring it to room temperature, which helps it cook more evenly.
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow roasting the turkey.
- Pat the turkey dry: Use paper towels to thoroughly dry the turkey skin, which helps achieve a crispy outer layer.
- Remove neck and giblets: Take out the neck and giblets from the turkey cavity; these can be saved for making stock or gravy if desired.
- Season the cavity: Sprinkle salt and pepper inside the turkey’s cavity for added flavor from the inside out.
- Fill the cavity: Stuff half of the quartered onions, lemon wedges, garlic cloves, and fresh herbs (rosemary, thyme, sage) into the turkey cavity to infuse aroma and moisture.
- Apply butter and seasoning: Rub softened butter combined with the turkey seasoning all over the skin and underneath the breast skin to lock in moisture and flavor.
- Prepare the turkey for roasting: Place the turkey breast side up on a rack within a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine to ensure even cooking.
- Arrange remaining aromatics: Spread the leftover onions, garlic, and herbs around the turkey in the roasting pan to enhance the roasting environment.
- Roast the turkey: Place the turkey in the preheated oven and roast for approximately 15 minutes per pound, adjusting time based on turkey size.
- Monitor the turkey: Check periodically to ensure the skin does not over-brown; loosely cover with aluminum foil if necessary to prevent burning.
- Check the internal temperature: Use a meat thermometer to verify the turkey’s thickest thigh and breast meat reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Rest the turkey: After removing from the oven, loosely cover with foil and let the turkey rest for 15 minutes to allow juices to redistribute before carving.
Notes
- Bringing the turkey to room temperature before roasting helps cook it evenly.
- Using a roasting rack allows heat to circulate and promotes even cooking and crispy skin.
- Covering the turkey loosely with foil prevents the skin from burning while allowing it to remain crisp.
- Letting the turkey rest post-cooking keeps it juicy and easier to carve.
- Save the neck and giblets for making homemade gravy or stock.
