Easy Thanksgiving Turkey
The only recipe you will ever need! It’s the world’s simplest, no-fail, no-fuss turkey! Perfectly golden brown, juicy and tender!
I have never been the go-to person to make the Thanksgiving turkey.
Nope, I’d do all the sides though – from the ham to the best creamed corn to the sausage stuffing. All of it. But I always steered clear of the turkey…until now.
I know, it’s super daunting if you have never made a turkey before. If it’s the giblets and stuff that freak you out, there are a few grocery stores that remove them for you like Whole Foods. So there, problem solved.
If you’re just worried and nervous you might mess it up, don’t worry. Just be sure to use up all the butter, and baste as noted. The pan drippings are EVERYTHING. From there, the turkey comes out perfectly golden brown.
This recipe is 100% fool-proof. PROMISE!
If not, you guys can all come over to my house and spend Thanksgiving with me and Butters.
TIPS AND TRICKS FOR SUCCESS
- Plan for 1 – 1.5 lb of turkey per person. So for about 12 guests, we recommend using a 15 lb bird. This will ensure you have enough leftovers and pan drippings for your gravy.
- Roast covered and uncovered. Your turkey will cook both uncovered (for crispy skin!) and covered with aluminum foil so that your turkey does not get too brown or dark.
- Use an instant-read thermometer for the most accurate results. Check your turkey halfway through cooking, inserting through the thickest part of the breast and thigh but avoiding the bone. The internal temperature should reach 165°F in the thickest part of the thigh.
- Let your bird rest. Let your turkey rest for at least 30 minutes to 1 hour prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness. This also frees up oven space to reheat/cook your remaining Thanksgiving side dishes.
- Save the drippings. Drippings make for the best turkey gravy.
WHAT TO SERVE WITH THANKSGIVING TURKEY
- Green Bean Casserole with Crispy Fried Shallots
- Slow Cooker Creamed Corn
- Cornbread Stuffing
- Brussels Sprouts Gratin
- Slow Cooker Cheesy Scalloped Potatoes
- How to Make the Best Turkey Gravy
TOOLS FOR THIS RECIPE
Shallow roasting pan
Instant-read thermometer
EASY THANKSGIVING TURKEY: FREQUENTLY ASKED QUESTIONS
To defrost a turkey in the refrigerator, we recommend allowing 24 hours for every 5 pounds.
Not at all! You can place the turkey directly on the vegetables (carrots, celery, onion).
This will vary on the size of your bird but plan for about 10-15 minutes per pound for an unstuffed turkey.
For a small-scale turkey, you can try this roasted turkey breast recipe instead.
This is our favorite crockpot turkey. It does not require any oven space and includes turkey gravy using the slow cooker drippings!
Yes! This is the most perfect gravy using the pan drippings from this recipe.
Here is a foolproof step-by-step video guide for a stress-free Thanksgiving turkey!
Recipe
Yield: 12 servings
Prep: 30 minutes
Cook: 3 hours
Total: 3 hours
Ingredients
Equipment
Shallow Roasting Pan
Instant Read Thermometer
Instructions
1. Preheat oven to 400 degrees F.
2. Remove giblets from the turkey cavity. Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
3. In a small bowl, combine butter, shallot, lemon juice, sage, thyme, lemon zest and garlic; season with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, or more, to taste.
4. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
5. Place carrots, celery and onion in a shallow roasting pan. Place turkey, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine, tucking the wingtips under.
6. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste. Add wine and chicken stock to the roasting pan.
7. Place into oven and roast for 30 minutes.
8. Reduce oven temperature to 325 degrees F. Continue roasting until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F in the thickest part of the thigh, about 2 hours to 2 hours and 30 minutes more; baste every 30 minutes with pan drippings. When turkey begins to brown, cover lightly with aluminum foil.
9. Let stand 20 minutes before carving; reserve pan dripping for gravy.
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