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This Thanksgiving turkey is big and juicy, perfect for bringing everyone together! With a golden, crispy skin and tender meat, it makes every dinner a joy.

Honestly, what’s a Thanksgiving feast without turkey? Don’t forget the gravy; it’s like the cherry on top of this delicious dish! I love how leftovers can turn into tasty sandwiches the next day.

Key Ingredients & Substitutions

Whole Turkey: A 12-14 pound turkey is perfect for gatherings. If you want a smaller option, you can use a turkey breast. It cooks faster and is great if you’re feeding fewer people.

Butter: Unsalted butter is best for controlling salt levels. If you’re looking for a healthier option, margarine or olive oil can work, but they won’t give the same richness.

Herbs & Spices: The combo of paprika, garlic powder, and thyme adds amazing flavor. You can swap out dried thyme for oregano or rosemary if that’s what you have on hand. Fresh herbs are also a great addition if available!

Chicken Broth: Low-sodium broth is ideal for keeping the turkey moist. If you need it gluten-free, check the label, or use homemade broth to control ingredients.

What’s the Best Way to Keep the Turkey Moist?

To achieve a juicy turkey, basting is key! Basting with pan juices every 45 minutes helps keep the meat moist. Make sure the oven door closes quickly to maintain temperature.

• Start roasting at 325°F to allow even cooking; higher temperatures can dry out the meat.
• Use a meat thermometer to check for doneness. The turkey should reach 165°F at the thickest part of the thigh.
• Let the turkey rest for at least 20-30 minutes after roasting. This helps the juices redistribute, making for a moist turkey when carving.

Thanksgiving Turkey Recipe

Ingredients You’ll Need:

• 1 whole turkey (12-14 pounds), thawed
• 1/2 cup unsalted butter, softened
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 large onion, quartered
• 1 lemon, halved
• 1 head garlic, halved horizontally
• 4-5 sprigs fresh rosemary
• 4-5 sprigs fresh thyme
• 2 cups low-sodium chicken broth
• Fresh herbs (rosemary, sage, thyme) and grapes for garnish

How Much Time Will You Need?

This Thanksgiving turkey recipe takes about 30 minutes to prepare and approximately 2.5 to 3 hours to roast, depending on the weight of your turkey. Don’t forget to let it rest for 20-30 minutes after cooking before carving!

Step-by-Step Instructions:

1. Prepare the Turkey:

First, preheat your oven to 325°F (165°C). Remove any giblets from inside the turkey and pat the exterior dry with paper towels. Place your turkey on a roasting rack inside a large roasting pan so it can cook evenly.

2. Make the Seasoned Butter:

In a small bowl, mix together the softened butter, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried sage until smooth. This will be your flavorful seasoned butter.

3. Season Under the Skin:

Gently insert your hand between the skin and breast meat of the turkey to loosen it, being careful not to tear the skin. Spread about half of your seasoned butter underneath the skin for extra flavor. Then, rub the remaining butter all over the outside of the turkey skin.

4. Stuff the Turkey:

Stuff the turkey’s cavity with the quartered onion, lemon halves, halved garlic head, and sprigs of fresh rosemary and thyme. This will infuse the meat with more flavor as it cooks!

5. Prepare for Roasting:

Use kitchen twine to tie the legs together and tuck the wing tips under the body of the turkey to ensure even cooking. Pour the chicken broth into the bottom of the roasting pan to help keep the turkey moist.

6. Roast the Turkey:

Now it’s time to roast! Place the turkey in the preheated oven. A general guide is to roast the turkey for about 13 minutes per pound. For a 12-14 lb turkey, that’s roughly 2.5 to 3 hours. Baste the turkey every 45 minutes with the pan juices for a golden, crispy skin.

7. Check for Doneness:

Using a meat thermometer, check the thickest part of the thigh (avoid touching bone). The turkey should reach an internal temperature of 165°F (74°C) to be safely cooked.

8. Let It Rest:

Once your turkey is done roasting, carefully remove it from the oven and cover it loosely with foil. Let it rest for about 20-30 minutes before carving. This step is crucial for juicy meat!

9. Serve and Enjoy:

Move the turkey to a serving platter and garnish it with fresh herbs and grapes. Now it’s time to carve your beautiful Thanksgiving turkey and serve it with your favorite sides and gravy. Enjoy your delicious feast!

Can I Use a Frozen Turkey?

Yes, but be sure to fully thaw it in the fridge before cooking! This can take several days, so plan ahead—allow approximately 24 hours for every 4-5 pounds of turkey.

What If I Don’t Have Fresh Herbs?

No problem! You can use dried herbs instead. Generally, use one-third the amount of dried herbs as you would fresh (1 teaspoon of dried for every tablespoon of fresh).

How Do I Store Leftover Turkey?

Store leftover turkey in an airtight container in the fridge for up to 3-4 days. Make sure to slice the turkey before refrigerating to help it cool down faster and stay fresh longer.

Can I Make Turkey Gravy from the Drippings?

Absolutely! After you roast the turkey, use the pan drippings. Skim off excess fat, then whisk in flour and broth to make a savory gravy. Just simmer until it thickens, and season to taste!