Description

This Easy, No Fuss Thanksgiving Turkey recipe offers a simple yet delicious way to prepare a moist and flavorful turkey infused with fresh herbs and garlic butter. Perfectly roasted at 325°F, this recipe ensures juicy breast meat protected by foil tenting, and a rich herb butter spread beneath the skin for ultimate tenderness. Ideal for holiday gatherings, it includes straightforward instructions and tips for successful roasting.

Ingredients

Scale

Turkey and Stuffing

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
Fresh chopped herbs: 1 tablespoon rosemary, 1 tablespoon thyme, 1/2 tablespoon sage (additional herbs reserved for stuffing)

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Instructions

Thaw Turkey: If the turkey is frozen, thaw it in the fridge for 24 hours for every 5 pounds of turkey, giving an extra day for safety.
Bring to Room Temperature: Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
Preheat Oven: Adjust your oven rack so the turkey will sit in the center of the oven and preheat the oven to 325 degrees Fahrenheit.
Make Herb Butter: In a bowl, combine softened butter, minced garlic, salt, pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and 1/2 tablespoon fresh chopped sage. Reserve the remaining fresh herbs for stuffing inside the turkey cavity.
Prep Turkey: Remove the turkey from packaging, discard or reserve the neck and giblets, and pat the turkey dry with paper towels.
Season and Stuff Cavity: Season the inside cavity with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover fresh herbs.
Apply Herb Butter Under Skin: Gently loosen and lift the skin over the breasts and spread a few tablespoons of the herb butter underneath the skin using your fingers.
Tuck Wings and Position: Tuck the turkey’s wings underneath the body and place the turkey on a roasting rack inside a roasting pan.
Brush Turkey with Herb Butter: Microwave the remaining herb butter for 30 seconds to soften it further and use a basting brush to coat the outside of the turkey, including legs and wings.
Roast Turkey: Roast at 325°F for about 13-15 minutes per pound, or until the internal temperature reaches 165°F when measured in the middle of the thigh and breast.
Protect Skin: Check the turkey halfway through cooking. Once the skin is golden brown, tent the turkey with foil to prevent overcooking the breast meat. Alternatively, start roasting with foil tented and remove it during the last hour to brown.
Rest Turkey: Remove turkey from the oven and let it rest tented for 20-30 minutes before carving to allow juices to redistribute.
Save Drippings: Reserve drippings and juices in the roasting pan for making turkey gravy if desired.

Notes

Turkey Size: For smaller crowds or preference for white meat only, choose a smaller turkey size accordingly.
Herbs Substitution: Substitute dried herbs using 1 teaspoon dried for 1 tablespoon fresh herbs.
Tenting with Foil: Begin roasting uncovered; once skin is golden brown, tent with foil or use the roasting pan lid to protect breast meat.
Roasting Pan Rack Alternative: If using a disposable roasting pan, create a vegetable rack with 4-5 ribs of celery and 4 large carrots to elevate the turkey. These add flavor but are not recommended for eating or gravy.
Electric Roasting Oven: Same instructions apply.
Convection Oven: Use the same method, but start checking doneness after 2 hours, as convection ovens cook faster.

Nutrition

Serving Size: 1 slice (approximately 150g)
Calories: 330
Sugar: 2g
Sodium: 420mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 35g
Cholesterol: 110mg