Easy Thanksgiving Turkey

4.99 from 92 reviews

Thanksgiving oven-roasted turkey recipe made with butter, rosemary, and sage leaf. Baked in the oven until crispy on the outside and juicy on the inside.

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Prep Time 10 minutes
Servings 12
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Thanksgiving Turkey.
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Here’s how to cook a Thanksgiving turkey!

I used to be so intimidated by roasting a turkey. It felt like one of those things only seasoned holiday cooks could pull off without disaster. But once I finally tried it myself, I realized it doesn’t have to be complicated at all. Now I make this Thanksgiving turkey every year, and it’s become one of those recipes I can trust to come out juicy and golden without me hovering over it the whole day.

For me, Thanksgiving is already stressful enough with everything else happening in the kitchen, so I like keeping the turkey simple: a good quality bird, plenty of butter, and fresh herbs like rosemary and sage that make the whole house smell like the holidays.

Happy Cooking!
– Yumna

Thanksgiving Turkey Ingredients

Ingredients to make the recipe
  • Turkey: Buy the best quality turkey you can. I recommend one that’s about 15 pounds for this recipe. Remove the neck and giblets and truss it before stuffing and seasoning it.
  • Vegetables: I put chopped onion, celery, and carrot inside the cavity. You can also use squash or peppers.
  • Herbs: Fresh rosemary and sage are classic for Thanksgiving. You can also try thyme, marjoram, or oregano.
  • Seasonings: Just salt and pepper.
  • Butter: I brush melted butter over the skin of the turkey, as well as between the skin and the meat. You can also use olive oil, avocado oil, or ghee.

How to Make Thanksgiving Turkey

Remove neck and giblets.
Step 1: Remove the neck and giblets from inside the turkey. Put them in the fridge or freezer to make gravy or stock later.
Pat turkey dry with paper towel.
Step 2: Pat the turkey dry inside and out with paper towels. This lets the herbed butter stick to the skin better, and makes the skin more crispy after roasting.
Stuff onions, celery and carrot inside turkey crevice.
Step 3: Stuff the onions, carrots, and celery inside the turkey cavity.
Tuck wing tips under the turkey.
Step 4: Tuck the wings of the turkey underneath the bird. This prevents them from sticking out higher than the rest of the turkey and potentially burning in the oven before the turkey is fully cooked. Next, tie the legs together with twine or dental floss so the vegetables don’t fall out while roasting.
Brush butter on turkey.
Step 5: Generously add salt and pepper all over the turkey, making sure to get underneath the bird and all around it. Brush the herb butter all over the turkey.
Use hands to lift skin and rub butter underneath skin.
Step 6: Use your hands to rub the herbed butter all over the turkey, inside and out. This is the secret to getting a perfect golden crust. Be sure to lift some of the skin above the breast and rub the herbed butter underneath. Then, it’s time to cook.
Turkey before cutting.
Step 7: When the turkey is fully cooked, remove it from the oven and allow it to rest at room temperature for 15–30 minutes before carving. This helps it stay juicy.
Step 8: Time to carve! Here’s a complete tutorial on how to carve a turkey.
Thanksgiving Turkey.

Thanksgiving Turkey Recipe

Author: Yumna Jawad
4.99 from 92 reviews
My easy Thanksgiving oven-roasted turkey recipe is made with butter, rosemary, and sage leaf rub. It's baked in the oven until crispy on the outside and juicy on the inside.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Servings12

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Ingredients
  

  • 1 15 pound whole turkey neck and giblets removed
  • 1 onion quartered
  • 3 celery stalk coarsely chopped
  • 1 carrot coarsely chopped
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 4 tablespoons butter
  • 6 Fresh rosemary
  • ¼ cup fresh sage leaves

Instructions

  • Preheat oven to 325ºF. Remove the thawed turkey from the fridge 1 hour before roasting and allow it to come to room temperature. Remove the neck and giblets from inside the cavity of the turkey and set aside.
  • Place the turkey, breast side up, in the roasting pan. Pat the outside and inside of the turkey dry with paper towels. Then stuff the onion, celery, and carrot inside the turkey cavity.
  • Fold wing tips under the bird. Tie the legs together with twine or dental floss.
  • Season the inside and outside of the turkey generously with the salt and pepper.
  • In a small saucepan over medium heat, melt the butter. Then add the herbs and cook 1–2 minutes. Remove the herbs with tongs and place inside the turkey.
  • Use a brush to rub the melted butter all over the turkey, making sure to get the sides. Use your hands to rub some butter underneath the skin as well.
  • Roast the turkey in the preheated oven uncovered for 15 minutes per pound, or about 3 hours and 45 minutes for a 15-pound turkey. A thermometer inserted into the thickest part of the thigh should read 165ºF–170ºF. Remove the turkey from the oven and allow it to rest 15–20 minutes before carving.

Notes

Storage: Remove the meat from the bones and store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of broth or gravy to the container to help keep the turkey moist.

Nutrition

Calories: 646kcal, Carbohydrates: 2g, Protein: 93g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 319mg, Sodium: 1682mg, Potassium: 1003mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1214IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Variations

  • Add a citrusy zest. Stuff a couple of lemon wedges in the turkey cavity before roasting, or add lemon or orange zest to the herb butter for a bright, citrusy note that cuts through the richness of the turkey.
  • Give it a garlic boost. Put a few cloves of garlic inside the turkey before roasting, or add minced garlic to the herb butter for extra flavor.
  • Finish with a maple syrup glaze. Brush the turkey with maple syrup in the last 30 minutes of roasting for a sweet and savory glaze.
  • Have fun with leftovers. Try my turkey salad sandwich, turkey panini, or turkey rice soup. You can also use the carcass to make homemade stock.

Recipe Tips

  1. Know your turkey thawing schedule. It’s important to fully thaw your turkey before cooking it. The rule of thumb is 1 day of thawing for every 5 pounds. So if you have a 15-pound turkey, remove it from the freezer and place it in the fridge 3 days before you plan to cook it. I recommend adding an extra day to be safe. Also, don’t forget to remove the thawed turkey from the fridge 1 hour before roasting.
  2. Use vegetables as a roasting rack. If you don’t have a roasting pan, you can place extra onions, whole celery stalks, and whole carrots underneath the turkey in a regular pan or casserole dish to prevent it from burning at the bottom.
  3. Use a thermometer. This is your most powerful tool for a cooked turkey. It needs to be at least 165ºF, but it’s better if you can get it to 170ºF or 175ºF.
Carved turkey on a white platter garnished with greens and lemon wedges

Serving Ideas

FAQs

How do I store and reheat Thanksgiving turkey?

Remove the meat from the bones and store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of broth or gravy to the container to help keep the turkey moist. Reheat in the oven at 325ºF covered with foil to prevent it from drying out. Heat until it reaches an internal temperature of 165ºF. You can add a splash of broth or a pat of butter here, too, to help keep it moist.

Can I freeze Thanksgiving turkey?

Yes! Turkey freezes well. Wrap it tightly in freezer-safe material or use a vacuum sealer to prevent freezer burn. It will last in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

Should I cover the turkey in the oven so it doesn’t burn?

There’s no need to cover the turkey in the oven. With this cooking method, it will slowly roast without burning, creating a crisp skin texture instead of a soft one.

Do I need to wash the turkey?

Nope, it creates extra work and could possibly contaminate your sink. Patting it dry with paper towels is enough. The high temperature in the oven will cook off any bacteria that may be on the turkey.

Do I need to baste the turkey?

There’s no need to baste the turkey with this recipe. It will be juicy and tender enough from the herbed butter mixture you rub all over it. Plus, basting requires you to open the oven regularly, which can mess with the oven temperature and cooking time.

What size turkey should I buy?

I recommend around 1.5 pounds of whole turkey per person, as the weight takes into account the bones. It’s nice to have extra for leftovers!

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Comments

  1. Ana Gomez says:

    I was able to make this off your website for my Thanksgiving dinner it came out really good!!

    1. Yumna says:

      So happy this recipe made it to your holiday table, glad you enjoyed it!

  2. Beverly Nicita says:

    So good moist and delicious ๐Ÿ˜Š

  3. Dam says:

    Excellent suggestions!!

    1. Yumna says:

      Happy you found this recipe helpful!

  4. sandra rouhana says:

    No need to brine the turkey at all ?

    1. Yumna says:

      In this case, to keep things super easy and low stress I do not brine the turkey. I do have a dry-brined turkey breast recipe if you are looking to try out a brine!

  5. Kesha says:

    Thank you!

    1. Yumna Jawad says:

      You’re so welcome!

  6. Julie says:

    Delicious turkey! Can I save the onions, carrots and celery from inside the bird to put in soup or is it best to pitch them?

    1. Yumna Jawad says:

      You can eat them after they get cooked with the turkey!

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