Easy Thanksgiving Turkey
Updated Aug 21, 2025
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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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
- 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
Thanksgiving Turkey Recipe
Video
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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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
- 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.
- 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.
- 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.
Serving Ideas
- Gravy: Turkey Gravy, Beef Gravy, Mushroom Gravy
- Sides: Thanksgiving Stuffing, Mashed Potatoes, Green Bean Casserole
- Desserts: Pumpkin Pie with Graham Cracker Crust, Pecan Pie, Easy Apple Crisp
FAQs
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.
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.
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.
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.
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.
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!
Comments
I was able to make this off your website for my Thanksgiving dinner it came out really good!!
So happy this recipe made it to your holiday table, glad you enjoyed it!
So good moist and delicious 😊
Excellent suggestions!!
Happy you found this recipe helpful!
No need to brine the turkey at all ?
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!
Thank you!
You’re so welcome!
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?
You can eat them after they get cooked with the turkey!
This looks amazing!! I can’t wait to try it this year
Thank you! Excited to hear how it goes!
I knew I could trust your turkey recipe and I’m glad I used it. My turkey turned out perfect. This is now my go to method. Thank you Yumna!
That makes me so happy to hear! You’re so welcome!!
good
Thank you!
My Turkey turned out delicious and so moist. Everyone raved about it. Definitely making it every year from now on!
That makes me so happy to hear!
Hello! I ordered a 10-12lb turkey but would like to try this recipe! I know you suggest a 15lb, so should I make any adjustments or will it just not work well?
Thank you!!
You would just have to keep an eye on it. The rule of thumb is 15 minutes for every 1 pound, but always double check by using a thermometer in the middle of the thighs. It should register at 170ºF or 175ºF degrees.
You did not mention what temperature the oven should be.
It can be found in the recipe card! Roast at 325ºF.
Thank you! Can I prepare this a day in advance?
There’s really nothing I’d recommend making ahead of time for this easy Thanksgiving Turkey Recipe except for making sure to thaw it in advance. The herbed butter only takes one minute and is best made when making the turkey.
This was my first time making a turkey and I was soo nervous. I knew going with any of your recipes would be a success!! It was absolutely delicious and juicy. We let the turkey rest for about 30 minutes (tented with foil and a towel on top) and it was perfection. So simple so easy so delicious!
Awww I’m so happy to hear that!! Thanks so much for taking the time to leave feedback!
The best and delicious recipe for the person who never cooked Turkey before. My family and I enjoyed our super juicy turkey. Also, I made mashed potatoes and creamy corn. All the recipes were super easy, step by step. I saved this recipe and will recommend to everyone.
I’m so happy to hear that!! What an amazing feeling to cook your first Thanksgiving turkey so well! Thank you so much!
First time turkey maker! This recipe was perfect. So easy to follow and the turkey came out delicious! I was worried because everyone tells you to brine and baste but it came out so juicy! Thanks for making our first thanksgiving on our own a successful one.
Yay!! I love that you used this recipe for your first turkey making experience and it came out good!! Thanks so much for taking the time to share!!
This was my first time making the Turkey for Thanksgiving, so I was looking for a simple fool proof recipe. This one was just that, without compromising flavor. The prep and seasoning was simple and I followed the cooking time to a T. The turkey was perfectly cooked, it was juicy and the skin was perfectly crispy. I will do this recipe again next year and maybe try coating the bird in finely chopped herbs after coating on the herbed butter. Thanks for the easy to follow, delicious recipe! Wish I could add a picture to this review so you could see the golden brown crust of the turkey!
Thank you for your amazing review!! Such an awesome feeling to make turkey perfectly for the first time!! So happy to hear that!
Thank you for the recipes, I did a whole turkey for the first time and it was amazing
That makes me so happy to hear! Thank you!