This is an easy Thanksgiving Turkey recipe for anyone, even if you have never roasted a turkey before. This Thanksgiving turkey recipe is for those who want a simple, tasty, juicy turkey that is easy to prepare.
Easy Thanksgiving Turkey
Today I’m going to talk turkey! This post will be your guide to cooking the best Thanksgiving Turkey ever!
It can be a little overwhelming to make a Thanksgiving turkey for the first time! I still remember my first. It actually turned out great. Now I get to help you get a great result with your turkey.
I think the biggest thing people worry about is the timing of the meal. I always start with the timing for the turkey (see my time charts below).
If I know that my turkey will need to cook for 4 hours, and it will take me 30 minutes to prep it, and it also needs to rest for 25 minutes after cooking, then I know that I need to start on it 5 hours before the dinner. That also helps me time all of the side dishes and such.
Helpful Tips For a Perfect Thanksgiving Turkey
What Size Turkey should I buy?
If your goal is to have plenty of leftovers, figure 1 1/2 pounds per person. Example: For 8 people, buy a 12 pound turkey.
How To Thaw A Frozen Turkey
If you purchase a frozen turkey, make sure you have plenty of time to thaw it. You will want it to be completely thawed before you start to cook it.
It can take up to 5 days to thaw, depending on the size of the bird. Figure about 1 day per 4 pounds of weight. An 18 pound turkey will take about 4 1/2 days to thaw.
Thaw the turkey in the fridge. Keep the frozen turkey in its original, unopened packaging/wrapping and place breast side up in a container or pan that will prevent the turkey juices from dripping onto other foods.
If your turkey is still frozen on T-Day
Submerge it in cold water (not warm or hot) and change out the water every 30 minutes. If you can’t fully submerge the bird, just flip it when you change out the water. It can take a few hours, so plan accordingly.
You can cook a frozen turkey, it will just take longer. About 25%-50% longer. So all is not lost. The hardest part will be trying to get the bag of giblets and the neck out! (hint: let it cook a bit and carefully remove when it has thawed enough).
To Brine or Not to Brine?
This recipe is for an unbrined (or non-brined?) turkey. If you do brine yours, just rinse it well and pat it dry before continuing. Brining isn’t necessary for a juicy turkey.
How Long Should a Turkey cook?
It depends on the size. I’ve included two turkey cooking time charts below, for stuffed and unstuffed turkeys (scroll down).
Do I need to baste my turkey?
You don’t really have to, as the herb butter will give it nice moisture. You can if you like, but opening the oven door too often will lengthen the overall cook time. Just do it a couple times.
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How do I know when my turkey is done?
A meat thermometer, preferably an instant-read thermometer (affiliate), is the most accurate way to tell. Please don’t rely on those pop-up plastic things some turkeys come with! They pop up when it’s overcooked, in my opinion.
Check on your turkey about 2/3 of the way through the cook time, just to make sure it is not cooking too fast or too slow. If it is browning too fast, spray a piece of foil and tent it over the bird to slow down the browning.
You want to take the turkey out of the oven when the temperature reads 160° F in the thickest part of the thigh, and let the turkey rest for 25 minutes lightly tented with foil. It will finish cooking and the temperature will rise to the safe 165° F.
A dry turkey is one that has been overcooked, and nobody wants that!
What kind of pan should I use to roast my turkey?
Any shallow to medium shallow (3 to 5 inches or so) roasting pan, with just enough depth to contain the bird and the drippings will do.
There are stainless, aluminum, Granite Ware, enameled cast iron, and even disposable aluminum pans you can get at the grocery store. I have a few different kinds and they are all good.
Here is how to make a Thanksgiving Turkey
After unwrapping the turkey (I do it in the sink), pat it dry with paper towels, set it in the roasting pan, and remove the packet of giblets from the neck cavity. Also remove the neck from the main cavity by the legs. I save them and boil in water for the gravy.
Chop up the herbs and make the herb butter. This is the seasoning for the turkey, and helps it stay juicy.
Slide your fingers in between the skin and the meat of the bird, from the edge of the main cavity towards the wings. This creates a place to put some of the herb butter. Right on the meat for lots of flavor!
Then cover the outside of the turkey with the remaining herb butter.
Tuck the wingtip behind the bird as shown. This is because those tips often burn as they don’t have much meat. You could also cut them off and add them with the giblets for the gravy.
Stuff the bird with the fruit, onion, and herbs, if not using a traditional bread stuffing. Then tie the ends of the legs together, using butcher’s string.
Approx. Times for Roasting an Unstuffed Turkey
| Weight | Time |
|---|---|
| 6-8 lbs | 2 1/2 to 3 hours |
| 8-12 lbs | 3 to 4 hours |
| 12-16 lbs | 4 to 5 hours |
| 16-20 lbs | 5 to 5 1/2 hours |
| 20-24 lbs | 5 1/2 to 6 hours |
Approx. Times for Roasting a Stuffed Turkey
| Weight | Time |
|---|---|
| 6-8 lbs | 3 to 3 1/2 hours |
| 8-12 lbs | 3 1/2 to 4 1/2 hours |
| 12-16 lbs | 4 1/2 to 5 1/2 hours |
| 16-20 lbs | 5 1/2 to 6 hours |
| 20-24 lbs | 6 to 6 1/2 hours |
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An Easy Thanksgiving Turkey recipe for a beginner, or anyone who wants a simple, juicy turkey on Thanksgiving, or any time!
- 10-25 lb Turkey
- 1 cup Butter, softened
- 4 sprigs Fresh Rosemary (minced to make 1 Tbsp)
- 4 sprigs Fresh Thyme (minced to make 1 Tbsp)
- 8 Fresh Sage Leaves (chopped to make 1 Tbsp, or use 1 Tbsp dried rubbed sage)
- 2 cloves Garlic, pressed
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 1 Onion, sliced thick
- 1 Orange or Lemon, sliced
- 1 Apple, cut in wedges
- Fresh Herbs (use the remaining from making the herb butter, or use what you have)
If your turkey is frozen you will need to thaw it 2-3 days in advance, in the refrigerator.
If turkey is still a bit frozen when you unwrap it, submerge it in cool water or run cool water on the frozen area.
Position the oven rack on the lowest level. Heat oven to 325° F. Make a note of how much your turkey weighs. The price tag will show this.
Remove the turkey from the packaging and place it in a shallow roasting pan, preferably on a rack. If there is no rack, lay down a layer of thick cut vegetables (onion, carrot, celery, etc.) and set the bird on it.
Pat the outside of the turkey dry using paper towels.
Mix together the butter, rosemary, thyme, sage, garlic, salt, pepper, and garlic powder.
Place your fingers in between the skin and meat of the turkey and gently loosen it. Use your hand to get the herb butter in there.
Coat the outside of the turkey with the remaining herb butter.
Insert the onion, orange, apple, and herbs into the cavity where the legs are. Then tie the legs together with butcher's string, or secure them under the flap of skin below the legs, if there.
Place the turkey in the oven. Cook it for approx. 15 minutes per pound (see post for my handy cooking time charts).
Check on your turkey about 2/3 of the way through the cook time, just to make sure it is not cooking too fast or too slow. If it is browning too fast, spray a piece of foil and tent it over the bird to slow down the browning.
Take the turkey out of the oven when the temperature reads 160° F in the thickest part of the thigh, and let the turkey rest for 25 minutes lightly tented with foil. It will finish cooking and the temperature will rise to the safe 165° F.
RESOURCES TO MAKE this recipe and more
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We had a change of plans and Thanksgiving was early for us, and moved to my house. I looked for an easy turkey recipe because it had been years since I made one. Well, it was easy. I followed your instructions and it turned out perfectly! Thank you for the great step by step instructions!