Description
This Easy, No Fuss Thanksgiving Turkey recipe offers a straightforward approach to roasting a perfectly juicy and flavorful turkey, enhanced with a homemade herb butter and stuffed with fresh aromatics. Perfectly seasoned and roasted at 325°F, this recipe ensures a classic centerpiece for your holiday feast that requires minimal effort but delivers maximum taste.
Ingredients
Scale
Main Ingredients
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
For the Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 1/2 tablespoon fresh chopped sage
Instructions
- Thaw and Prepare Turkey: If your turkey is frozen, thaw it in the refrigerator allowing 24 hours for every 5 pounds plus an extra day. Remove from the fridge one hour before roasting to come to room temperature.
- Preheat Oven and Rack Setup: Adjust your oven rack to place the turkey in the center of the oven and preheat the oven to 325°F (163°C).
- Make Herb Butter: In a bowl, combine softened butter, minced garlic, salt, pepper, and the specified amounts of fresh chopped rosemary, thyme, and sage. Reserve remaining herbs for stuffing.
- Prepare Turkey for Roasting: Remove turkey from packaging, take out neck and giblets (reserve for gravy or discard), and pat dry with paper towels. Season the cavity with salt and pepper.
- Stuff Turkey: Stuff the cavity with quartered lemon, onion, apple, and leftover fresh herbs for aroma and flavor infusion.
- Apply Herb Butter Under Skin: Gently loosen the skin over the turkey breasts and smooth a few tablespoons of the herb butter underneath to keep meat juicy and flavorful.
- Tuck Wings and Position Turkey: Tuck the turkey wings underneath and place the bird on a roasting rack inside a roasting pan.
- Apply Remaining Herb Butter: Microwave the leftover herb butter for about 30 seconds until softened and brush it all over the turkey’s outside, including legs and wings.
- Roast the Turkey: Roast for approximately 13-15 minutes per pound at 325°F, until an internal temperature of 165°F is reached, checking halfway through. Once the skin is golden brown, tent with foil to prevent overcooking the breast meat.
- Rest the Turkey: Remove from oven and tent loosely with foil. Let rest for 20-30 minutes on the counter to allow juices to redistribute.
- Carve and Serve: Transfer turkey to a large cutting board; collect pan drippings for gravy if desired.
Notes
- Turkey Size: Adjust cooking time for smaller turkeys or if you prefer only white meat.
- Herb Substitution: Use 1 teaspoon dried herbs to replace 1 tablespoon fresh chopped herbs.
- Tinfoil Tips: Start roasting without foil; once skin is golden brown, tent with foil or pan lid to protect the breast meat.
- Vegetable Rack: For disposable roasting pans, place chopped celery and carrots at the bottom to elevate turkey and add flavor to drippings.
- Oven Types: Electric roasting ovens require no change; for convection ovens, begin checking temperature earlier as cooking time can be shorter.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
