Name: Thanksgiving Turkey
Prep time: 30 min
Cook time: PT-484349H59M22S
Total time: 29 min
Ingredients: 1 whole turkey (12–15 lbs), thawed if frozen; 1 cup unsalted butter, softened; 4 cloves garlic, minced; 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh thyme; 2 tbsp chopped fresh sage; 2 tbsp chopped fresh parsley; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; 1 lemon or orange, halved; Salt and black pepper to taste; 2 cups chicken broth or white wine; Olive oil (optional, for extra crisp skin)

Thanksgiving wouldn’t be complete without a golden, juicy, show-stopping turkey right in the center of the table. I’ve made this Thanksgiving Turkey year after year, and I’m telling you—it never fails to impress. The skin is perfectly crispy and bronzed, the meat tender and flavorful, and the aroma? Absolutely unforgettable. It’s not just about the turkey, though—it’s about the memories you create around it. The laughter, the chatter, the clink of glasses, and the anticipation that builds as it roasts in the oven.

Over time, I’ve refined my method to make sure it’s not only delicious but also foolproof. This recipe is all about layering flavor: from the herb butter tucked under the skin to the aromatic vegetables roasting underneath, every part of this bird is packed with rich, savory goodness. Whether it’s your first time cooking a turkey or you’re just looking to level up your holiday game, this recipe will make you feel like a Thanksgiving hero.

Why You’ll Love This Thanksgiving Turkey

This turkey isn’t just beautiful to look at—it’s packed with everything you want in a holiday centerpiece. The buttery herb rub locks in moisture and adds deep flavor to every bite. The meat stays juicy (yes, even the breast!), and the skin turns out golden, crisp, and beautifully seasoned. It’s a recipe that doesn’t rely on gimmicks—just solid technique, bold flavor, and simple steps that deliver every time. Whether you’re feeding a small group or a full house, this turkey will be the crown jewel of your holiday spread.

What Size Turkey Should I Buy for Thanksgiving?

Choosing the right size turkey depends on how many people you’re feeding—and how much you want for leftovers (because let’s be honest, turkey sandwiches the next day are just as exciting). A good rule of thumb is about 1 to 1.5 pounds per person. So if you’re feeding 10 guests, aim for a 12-15 pound bird. Keep in mind that larger turkeys (over 16 pounds) take longer to cook and can dry out more easily, so sometimes two smaller birds are better than one big one.

Also, make sure your roasting pan fits the turkey comfortably. You want enough room for hot air to circulate, and space around the bird for aromatics like onions, carrots, celery, or apples to add moisture and flavor during roasting.

Options for Substitutions

No fresh herbs? No problem. You can absolutely use dried herbs in the butter rub—just reduce the amount since dried herbs are more concentrated. If you can’t find unsalted butter, use salted and cut back slightly on any extra added salt.

Out of white wine for the pan? Swap in chicken broth or apple cider for a little extra sweetness. Want to make this turkey dairy-free? Use olive oil instead of butter, and it’ll still crisp up beautifully.

For stuffing alternatives, skip bread-based stuffing and fill the cavity with aromatics like halved citrus fruits, whole garlic cloves, and herbs. And if you’re cooking for a smaller group, consider roasting just a turkey breast using this same method—it’s still festive, flavorful, and takes far less time.

Ingredients for This Thanksgiving Turkey

Whole Turkey

The star of the show. Choose a fresh or fully thawed bird, ideally between 12 to 15 pounds for even cooking and juicy results.

Unsalted Butter

Essential for creating that gorgeous, golden-brown skin. Softened butter helps you spread it easily under and over the skin, locking in flavor and moisture.

Fresh Herbs (Rosemary, Thyme, Sage, Parsley)

These bring that signature Thanksgiving aroma and a garden-fresh flavor that infuses the meat as it roasts.

Garlic

Minced garlic adds depth and warmth to the herb butter rub. It roasts beautifully and enhances the savory notes of the turkey.

Onion

Stuffed into the cavity or placed around the bird, onion sweetens as it roasts and adds moisture and fragrance to the dish.

Celery & Carrots

These classic aromatics roast underneath the turkey, adding flavor to the drippings and preventing the turkey from sticking to the pan.

Lemon or Orange

Citrus tucked into the cavity balances the richness of the meat with a hint of brightness and acidity.

Salt and Black Pepper

A must for seasoning both the skin and cavity. They highlight all the other flavors and are key to getting a flavorful bite every time.

Chicken Broth or White Wine

Used in the bottom of the roasting pan, this liquid keeps the turkey moist and prevents drippings from burning—plus, it makes a flavorful base for gravy.

Olive Oil (optional)

If you want an extra layer of crisp on the skin, a quick brush of olive oil toward the end of roasting adds a lovely sheen.

Step 1: Prepare and Thaw the Turkey

If you’re starting with a frozen turkey, make sure it’s completely thawed before cooking—this can take several days in the fridge. Once thawed, remove the giblets and neck from the cavity and pat the turkey dry with paper towels. Let it sit at room temperature for about 30 minutes before roasting to ensure even cooking.

Step 2: Make the Herb Butter

In a bowl, mix softened unsalted butter with minced garlic, chopped fresh herbs (rosemary, thyme, sage, parsley), salt, and pepper. This butter will be used both under and over the turkey skin for maximum flavor.

Step 3: Loosen the Skin and Rub the Butter

Gently separate the skin from the breast meat using your fingers. Be careful not to tear it. Spread about two-thirds of the herb butter underneath the skin, directly over the meat. Rub the remaining butter all over the outside of the turkey, including the legs and wings.

Step 4: Stuff the Cavity with Aromatics

Fill the cavity with halved onions, lemon or orange wedges, a few garlic cloves, and additional herb sprigs. This helps infuse the turkey from the inside with fragrant, zesty flavor as it roasts.

Step 5: Prep the Roasting Pan

Place a rack in your roasting pan or lay down a bed of chopped carrots, celery, and onion. This keeps the turkey elevated and allows air to circulate, which helps the skin crisp. Pour about 2 cups of chicken broth or white wine into the bottom of the pan.

Step 6: Roast the Turkey

Place the turkey breast-side up in the pan and cover loosely with foil. Roast in a preheated oven at 325°F (165°C). Baste occasionally with the pan juices to keep the turkey moist.

Step 7: Uncover for the Final Browning

About 45 minutes before the turkey is done, remove the foil so the skin can turn deep golden brown and crisp up. Keep an eye on the temperature—insert a thermometer into the thickest part of the thigh, avoiding the bone. When it reaches 165°F (74°C), it’s ready.

Step 8: Rest Before Carving

Let the turkey rest, tented loosely with foil, for at least 30 minutes before carving. This lets the juices redistribute through the meat so every slice stays moist and tender.

How Long to Cook the Thanksgiving Turkey

The general rule is to roast the turkey at 325°F (165°C) for 15 minutes per pound if unstuffed. For a 12- to 15-pound bird, that usually means about 3 to 4 hours. Always go by temperature, not time alone—the turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

If your turkey is stuffed, it will take longer—closer to 16-17 minutes per pound—and you’ll need to make sure the center of the stuffing reaches 165°F as well. Don’t rush it—low and slow gives you juicy, even results.

Tips for Perfect Thanksgiving Turkey

Dry the skin thoroughly before applying the butter—this helps it crisp up beautifully.
Use a meat thermometer—don’t guess. It’s the single best way to avoid overcooking.
Let the butter sit out and soften fully before mixing in herbs. This makes spreading under the skin much easier.
Start the roast covered with foil, then uncover in the last 45 minutes to brown the skin without burning it.
Don’t stuff the turkey tightly. If you’re stuffing it, keep it loose so heat circulates properly and cooks it safely.
Add broth or wine to the pan to keep the bottom from burning and create flavorful drippings for gravy.
Rest the turkey for at least 30 minutes before carving—it makes all the difference in juiciness.
Save the pan drippings—they’re liquid gold for making the best homemade gravy.

Watch Out for These Mistakes While Cooking

Skipping the Thermometer: Relying on pop-up timers or just “winging it” leads to dry or undercooked turkey. Always use a meat thermometer.
Not Drying the Skin: If the skin is even a little damp, it won’t crisp up. Pat it thoroughly dry with paper towels before buttering.
Forgetting to Let It Rest: Cutting into the turkey too soon causes juices to run out and results in dry slices. Let it rest, tented in foil, for at least 30 minutes.
Stuffing Too Tightly: Overpacked stuffing can cause uneven cooking and increase the risk of food safety issues. Keep stuffing loose and airy.
Opening the Oven Constantly: It’s tempting, but every time you open the door, heat escapes and adds to your cook time.
Using Cold Butter: Cold butter clumps and doesn’t spread well. Make sure your butter is soft and easily spreadable.
Roasting at High Heat: Higher temps may crisp the skin too fast while leaving the meat underdone. Stick to 325°F for steady, even cooking.
Skipping the Aromatics: Those lemons, onions, and herbs inside the cavity do more than smell good—they enhance moisture and flavor throughout the bird.

What to Serve With Thanksgiving Turkey?

Mashed Potatoes

Creamy, buttery mashed potatoes are the ultimate turkey companion. They soak up gravy like a dream.

Cranberry Sauce

That sweet-tart pop cuts through the richness of the turkey and adds beautiful color to the plate.

Green Bean Casserole

A crunchy, creamy, nostalgic classic that balances the meat with texture and flavor.

Stuffing or Dressing

Whether it’s baked in the bird or on the side, savory stuffing loaded with herbs and bread is a must-have.

Roasted Brussels Sprouts

Crispy, caramelized sprouts add earthiness and a slightly bitter edge to round out the meal.

Sweet Potato Casserole

Velvety sweet potatoes with a brown sugar or marshmallow topping are sweet and satisfying.

Gravy

Don’t even think about skipping it. Made with the turkey drippings, it ties the entire meal together.

Dinner Rolls

Soft, buttery rolls are perfect for mopping up gravy—or making mini turkey sandwiches the next day.

Storage Instructions

Once your Thanksgiving feast winds down, it’s important to store your turkey properly to keep it fresh and safe to enjoy later. Let the turkey cool completely before refrigerating—ideally within 2 hours of carving.

Store leftover meat in shallow airtight containers in the fridge for up to 4 days. To keep it from drying out, consider storing it with a bit of gravy or pan juices. For longer storage, freeze carved turkey meat in freezer-safe bags or containers for up to 3 months. Just make sure to label the date!

Reheat leftovers gently in the oven or microwave, adding a splash of broth to help restore moisture.

Estimated Nutrition

Nutrition values per 4 oz (113g) serving of roasted turkey, skin-on:

Calories: 190
Protein: 24g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 330mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g

These numbers can vary based on the size of the bird, amount of butter used, and if it’s served with gravy or stuffing. Still, roasted turkey is a great source of lean protein and fits beautifully into a balanced holiday plate.

Frequently Asked Questions

Can I prep the turkey the night before?

Absolutely. You can season it and apply the herb butter the night before. Keep it loosely covered in the fridge and let it come to room temperature for about 30 minutes before roasting.

Should I brine the turkey first?

You can! A wet or dry brine can boost flavor and moisture, especially for larger birds. However, this recipe is designed to be juicy and flavorful even without brining, thanks to the herb butter and aromatics.

How do I keep the breast from drying out?

Rubbing butter under the skin helps, but you can also tent the breast with foil halfway through roasting or flip the turkey to roast breast-side down for part of the time (just be careful when flipping it back).

What if my turkey is done too early?

Wrap it in foil and cover with a thick towel to retain heat. It’ll stay warm for up to 2 hours this way—and the rest time only helps keep it juicy.

Can I cook a stuffed turkey?

Yes, but be cautious. The stuffing must reach 165°F to be safe. If you stuff the bird, plan for extra cooking time and test the stuffing’s internal temperature before serving.

How do I get crispy skin?

Dry the turkey thoroughly, use plenty of butter, and roast uncovered during the final 45 minutes. You can also brush on a little olive oil at the end for extra crispiness.

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount, since dried herbs are more potent. They’ll still infuse the turkey beautifully.

What can I do with leftovers?

So many options! Think turkey sandwiches, turkey soup, turkey pot pie, or even turkey tacos. Freeze portions for easy weeknight meals later on.

Conclusion

A perfectly roasted Thanksgiving Turkey is more than just a dish—it’s a centerpiece for gathering, sharing, and creating lifelong memories. With crisp golden skin, juicy meat, and rich, herby flavor, this recipe delivers every time. Whether you’re hosting for the first time or a seasoned Thanksgiving pro, you’ll find this process straightforward and rewarding. So take a deep breath, prep your bird, and get ready to wow your guests with a turkey that’s as stunning as it is delicious.