Get ready for a Thanksgiving feast with this fuss-free recipe for the best roast turkey slathered in herb butter. Whether you’re a seasoned pro or a beginner learning how to cook a turkey, this guide has all the tips you need for a moist, flavorful Thanksgiving turkey that will be the star of the table.
Table of Contents
- Ingredients You’ll Need
- How Much Turkey Per Person?
- Turkey Roasting Basics: Dos and Don’ts for Perfectly Cooked Turkey
- Do Safely Thaw Your Turkey
- Don’t Wash Your Turkey
- Do Coat the Turkey With herb Butter
- Don’t Skip Seasoning the Cavity
- Do Baste the Turkey
- Do Use a Meat Thermometer
- Do Let the Turkey Rest
- Do Save the Turkey Drippings
- How to Cook a Turkey
- Turkey Cooking Time Per Pound
- What to Use in Place of a Roasting Pan or Rack
- Sides to Serve with Roast Turkey
- What to Do with Leftovers
- Easy Roast Turkey Recipe Recipe
We’re just 24 days away from my favorite food holiday of the year: Thanksgiving! And let’s be honest—what do we all stress about the most? The turkey, of course! Roasting a turkey can seem intimidating (after all, it’s the star of the holiday table!), but I’m here to share all my tips and tricks to guide you through the process. This way, you can skip the stress and roast the perfect bird.
Whether this is your first time roasting a turkey or you’re a seasoned pro looking for a fresh recipe, I’ve got everything you need to make your Turkey Day as stress-free as possible. I’ll cover everything from thawing the bird to basting like a pro, and even roasting pan alternatives.
Not only is my recipe the easiest way to cook a Thanksgiving turkey, but it also yields the most flavorful, gorgeously brown and moist turkey to ever cross your lips.
Get ready to impress your guests and enjoy plenty of delicious leftovers (who else loves leftover turkey salad as much as I do?). Let’s make this Thanksgiving unforgettable!
- Whole turkey: Make sure it’s fully thawed before roasting—a frozen or partially frozen bird won’t cook evenly, which can lead to dry spots or undercooked areas. See the notes below for tips on thawing time and choosing the right size bird to feed any size crowd.
- Unsalted butter: Keeps the turkey juicy and helps the skin turn golden and beautifully crisp.
- Fresh sage and rosemary: If you only have dried herbs, use 1 teaspoon each instead.
- Lemon and onion: Adding these to the turkey cavity allows their flavors to gently steam and infuse into the meat.
- Turkey or chicken stock: Adding stock as you roast prevents the herbs from burning and keeps the meat juicy. You’ll use about 4 cups, but keep a bit extra on hand in case you need more.
See the recipe card for full information on ingredients and quantities.
How Much Turkey Per Person?
Planning the right amount of turkey per person is key for a stress-free Thanksgiving feast. Generally, it’s safe to estimate about 1 to 1.5 pounds per person. If you’re serving a lot of sides or if your guests are light eaters, you can aim for closer to 1 pound per person. If you have big eaters or want plenty of leftovers, go for around 1.5 to 2 pounds per person. See below for my fave leftover turkey recipes!
So for example:
- For a small gathering of about 4 people, a 4 to 6-pound turkey should do the trick.
- For a larger group of 10, you might want a turkey that weighs between 10 to 15 pounds.
Turkey Roasting Basics: Dos and Don’ts for Perfectly Cooked Turkey
Before we dive into the nitty-gritty of how to cook a turkey, let’s cover a few must-know basics and common mistakes to avoid. With these tips in hand, you’ll be well on your way to a delicious, juicy and beautifully roasted turkey that everyone will rave about.
Do Safely Thaw Your Turkey
Give yourself plenty of time for your turkey to thaw! The safest and most effective way to thaw your turkey is in your refrigerator. A good rule of thumb is 24 hours for every 4–5 pounds. To be on the safe side, I always give myself an additional day. I recommend placing the turkey on a cookie sheet or in a shallow pan to catch any liquid that may leak as it defrosts in the fridge.
What if you need to thaw it fast? We’ve all been there. Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Plan for 30 minutes per pound.
Don’t Wash Your Turkey
Wash your hands, not the turkey! Contrary to popular belief, washing your turkey does not remove bacteria. In fact, it can make things worse by spreading bacteria around the kitchen through splashing. The heat from cooking will kill any bacteria, so pat your bird dry with paper towels, season and let the oven do the work.
Do Coat the Turkey With herb Butter
The DIY herb butter adds tons of flavor to the meat, and it also helps create beautifully browned, crispy skin as the fats caramelize during roasting.
Don’t Skip Seasoning the Cavity
Adding a sprinkle of salt and pepper inside the turkey cavity, along with aromatic ingredients like onion, lemon and fresh herbs, brings layers of flavor that infuse the meat from the inside out.
Do Baste the Turkey
Basting regularly is critical for even browning across all of the turkey and adding the chicken stock moistens the herbs and prevents them from burning.
Do Use a Meat Thermometer
Always use a meat thermometer to ensure your turkey is fully cooked (this is the instant-read thermometer I use). To ensure a perfectly cooked bird, insert the thermometer into the thickest part of the thigh without touching the bone. Turkey is done when it reaches 165°F in the breast and 175°F in the thigh.
Do Let the Turkey Rest
Letting the roasted turkey rest for 30 minutes after it comes out of the oven allows the juices to redistribute, keeping it tender and juicy. If you plan to use the drippings for gravy, carefully transfer the turkey to a cutting board and tent it with foil while it rests. If you’re not making gravy, just leave the turkey in the roasting pan.
Do Save the Turkey Drippings
Don’t discard those flavorful drippings! They can be used to make a delicious homemade gravy that pairs perfectly with your turkey and sides (I’m looking at you, cream cheese mashed potatoes!).
- One hour before roasting, remove the thawed turkey from the fridge. This allows it to come to room temperature, ensuring even cooking throughout. Arrange your oven rack in the bottom one-third of your oven so that the turkey will roast in the center.
- Remove the neck (usually found in the large cavity of the bird) and a bag of giblets (sometimes found in the smaller neck cavity of the bird). Set them aside for making gravy or discard them. Pat the turkey dry with paper towels (this helps achieve that crispy skin we all love).
- Next, season the cavity of the turkey with salt and pepper, and stuff it with the quartered onion and lemon.
- Make the herb butter. In a bowl, combine softened butter with minced sage and rosemary, plus a little salt and pepper.
- Using two fingers, gently loosen the skin atop the turkey breasts. Stuff half of the softened herb butter under the skin so that it is completely covering the breasts.
- Tuck the turkey wings underneath the breasts. Tucking the wings prevents the tips from burning, and helps the turkey sit flatter.
- Using kitchen twine or unflavored dental floss, tie the legs together at the ends of the drumsticks.
- Place the turkey atop a roasting rack in a roasting pan (I love this Cuisinart pan!). Slather the remaining herb butter generously over the top, including the legs and wings. This not only adds flavor but also creates a gorgeous golden crust.
- Now it’s time to roast! Start by roasting the turkey for 20 minutes at 425°F. This kickstarts the browning process. Then, reduce the oven temperature to 350°F. Continue roasting for 30 minutes, then pour 1 cup of chicken stock over the turkey (this keeps the turkey moist and is critical in preventing the herbs from burning). Roast an additional 30 minutes then pour 1 more cup of chicken broth over the turkey and baste with all pan juices.
- Tent the turkey loosely with foil and continue roasting it and basting it with the pan juices while adding 1 cup of chicken stock on the top every 45 minutes until an instant-read thermometer registers 175°F when inserted at the thickest part of the thigh.
That’s it! You’ve just whipped up a juicy, perfectly cooked Thanksgiving turkey with an herb butter coating that’s begging to be devoured by your holiday guests.
Turkey Cooking Time Per Pound
The cooking time for a turkey depends on whether it’s stuffed or unstuffed. Personally, I skip stuffing the bird to avoid extended cooking times and ensure that it cooks evenly (plus, stuffing cooked on the side is just as delicious!). That’s why this is an unstuffed turkey recipe. A good rule of thumb for an unstuffed turkey is to roast it at 350°F for about 13 to 15 minutes per pound. So, for example, a 12-pound turkey would need roughly 2.5 to 3 hours, while a 20-pounder may take closer to 4 to 4.5 hours.
The key to a perfect oven-baked turkey is not overcooking it. So keep an eye on it and use a thermometer to check the internal temperature to ensure it’s fully cooked and safe to eat.
What to Use in Place of a Roasting Pan or Rack
No roasting pan? No problem! Just make sure that whatever you use is oven-safe and large enough to comfortably hold the bird and its weight. You’ll also want a pan with raised sides to catch all those delicious drippings and prevent a mess. Here are five roasting pan alternatives:
- Large, deep casserole or baking dish – Make sure it’s big enough to hold the turkey comfortably.
- Cast iron skillet – Great for small to medium turkeys and holds heat well.
- Disposable foil roasting pan – Affordable, great for quick cleanup and widely available; perfect for one-time use.
- Dutch oven – This kitchen superstar is perfect for roasting (my personal favorite is the Staub Dutch Oven).
- Broiler pan – A solid choice with its built-in rack, but its low sides may spill if your roast releases too much liquid.
As a last resort, you could use a rimmed baking sheet, though it’s not ideal since the low sides make it easy for juices to spill over.
Roasting Rack Alternatives
If you don’t have a roasting rack on hand either, no need to stress! There are plenty of simple DIY solutions to keep your turkey elevated. This is key for ensuring proper air circulation, which promotes even cooking and prevents a soggy bottom. Try placing sturdy vegetables like carrots and celery underneath the bird, or use halved lemons or even balls of foil to give it a lift.
Sides to Serve with Roast Turkey
- The Best Mashed Potatoes or Mashed Sweet Potatoes
- Thanksgiving Stuffing
- Creamy Green Bean Casserole
- Pumpkin Dinner Rolls or Classic Dinner Rolls
- Creamy Corn Casserole
- Orange Cranberry Sauce
- Honey Roasted Carrots
- Bacon-Wrapped Asparagus Bundles
- Butternut Squash Fritters or Roasted Butternut Squash Risotto
What to Do with Leftovers
You’ve roasted the perfect turkey and now you’re starring down a pile of leftovers. Make the most of ’em with Hawaiian roll turkey sandwiches, leftover turkey soup or (my fave) leftover turkey pot pie.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ready to roast? I hope this easy roast turkey recipe helps you feel confident and ready to serve the perfect Thanksgiving centerpiece. If you give it a try, I’d love to hear how it turns out! Drop a comment below and don’t forget to tag me in your photos. Happy Thanksgiving, and happy cooking!
Ingredients
- 1 (12-to 15-pound) whole turkey, thawed if frozen
- 1 medium yellow onion, peeled and quartered
- 1 lemon, quartered
- 1 cup unsalted butter, at room temp
- 2 Tablespoons minced fresh sage
- 2 Tablespoons minced fresh rosemary
- 4 cups chicken or turkey stock, or more as needed
Instructions
- Remove the thawed turkey from the fridge one hour prior to roasting. Arrange your oven rack in the bottom one-third of your oven so that the turkey will roast in the center. Place a roasting rack inside your roasting pan.
- Preheat the oven to 425°F.
- Remove the neck and giblets from the interior cavity of the turkey. Set them aside or discard them. Pat the turkey dry all over with paper towels then season inside the cavity with salt and pepper.
- Stuff the onion and lemon in the cavity.
- In a medium bowl, stir together the softened butter, sage and rosemary with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Using two fingers, gently loosen the skin atop the turkey breasts. Stuff half of the softened herb butter under the skin so that it is completely covering the breasts.
- Tuck the turkey wings underneath the top of the breasts. Using kitchen twine (or unflavored floss), tie together the legs at the end of the drumsticks.
- Place the turkey atop the roasting rack inside the roasting pan. Slather the remaining herb butter all over the top of the turkey (including legs and wings).
- Roast the turkey for 20 minutes.
- Reduce the oven temperature to 350°F and continue roasting the turkey for 30 minutes then pour 1 cup of chicken stock over the turkey (moistening the herbs is critical to prevent them from burning). Roast the turkey an additional 30 minutes then pour 1 more cup of chicken broth over the turkey and baste with all pan juices.
- Tent the turkey loosely with foil and continue roasting it and basting it with the pan juices while adding 1 cup of chicken stock on the top every 45 minutes until an instant-read thermometer registers 175°F when inserted at the thickest part of the thigh, another 1 ½ to 2 hours (or roughly 13 minutes per pound).
- Remove the turkey from the oven and let it rest for 30 minutes before carving and serving.
Kelly’s Notes
- Herbs: If you’re swapping fresh herbs for dried ones, use 1 teaspoon of dried herbs for every 1 tablespoon of fresh chopped herbs.
- Covering with foil: Start roasting with the turkey uncovered. When the skin reaches that perfect golden brown, loosely tent it with a large piece of foil.
- Roasting rack alternatives: Layer fresh veggies, like carrots and celery, on the bottom of the pan to lift the turkey (this helps air circulate for even cooking and helps to avoid a soggy bottom). Halved lemons or even balls of foil work, too.
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This is a fabulous recipe! The Turkey was full of flavor and my family, who are not big fans of Turkey to begin with, were very pleased. It’s going to be my go to recipe for thanksgiving from now on.
Thrilled you enjoyed the recipe, Dana!
Looks good! I will try it.
Keep me posted! Enjoy!
Excellent recipe! I appreciated all the tips and tricks in the post because this was my first time cooking a turkey. Can’t wait to make it again for Thanksgiving!
So glad you enjoyed the recipe, Penny!