Best Thanksgiving Turkey Recipe

Truly the best Thanksgiving Turkey recipe with juicy, flavorful, tender meat and crispy golden skin – this fool-proof turkey recipe will have your guests coming back for seconds! A complete step-by-step guide (and video!) on how to cook a turkey so it’s the centerpiece your holiday table deserves!

I can guarantee you’ll love this Thanksgiving turkey recipe, but I also have recipes for Roast Turkey Breast, Air Fryer Turkey Breast and Crockpot Turkey Breast too!

Thanksgiving Turkey

It’s not Thanksgiving (or Christmas!) with the perfect roast turkey recipe and this one has been on my menu for decades. As someone who used to brine my turkey, I have a pretty high bar set when it comes to my expectations for a turkey recipe.

I took my favorite flavors and ingredients from my tried-and-true turkey brine and cut out all the work in this easy roast turkey recipe. It has turned so many family members from turkey-haters to turkey-lovers because of it’s amazing flavor, juicy, tender meat and crispy, golden brown skin.

This turkey recipe delivers the perfect turkey: full of flavor, easy to prepare, juicy and moist, and always a crowd-pleaser! The combination of fresh herbs, butter, and a hint of citrus makes this turkey truly unforgettable. It’s one of those recipes that turns out perfectly every time.

This turkey is infused with a savory herb butter that’s slathered over and under the skin, locking in moisture and flavor. With fresh veggies, citrus and fresh herbs tucked inside, the turkey roasts to golden perfection, filling your home with that warm, irresistible aroma that no one can resist. Each bite is juicy, tender, and bursting with flavor, making this the ultimate centerpiece for your holiday feast!

Why You’ll Love This Recipe

Infused with a fragrant herb compound butter and roasted with a medley of veggies, citrus, and herbs, this turkey is as flavorful as it is stunning. There’s so many reasons to love this amazing roast turkey recipe but here are a few or our favorites:

• Easy and Flavorful: This roasted turkey recipe is simple to make with just a few ingredients. And the combination of fresh herbs, butter, and citrus packs a punch of flavor that everyone will love.
• Perfectly Moist and Tender: The compound butter under the skin and the flavorful herbs and veggies keep the turkey incredibly moist, ensuring each bite is juicy and tender.
• Perfect for Gatherings: This recipe is a real crowd-pleaser! It’s perfect for serving at family holiday gatherings or any special occasion. Plus, if you happen to have any left over, it’s just as delicious the next day (hello Thanksgiving leftovers!)

How to Make Thanksgiving Turkey

Making a roast turkey is simpler than you might think! With a few fresh herbs, a flavorful compound butter, and a little prep, you can create a tender, juicy turkey with perfectly golden skin. Follow the steps below to make a flavorful turkey that will be the star of the show! As always, the printable recipe card with the full list of ingredients and instructions can be found at the end of this post.

Prep Turkey

1. Remove any packaging. Check the cavity of the turkey and remove anything in there. Also remove any thermometers, plastic pieces, etc. Let the turkey come to room temperature while you prepare the herb butter.

Prepare Herb Butter

2. Place softened, cubed butter in a medium bowl.
3. Add herbs, salt, and pepper.
4. Use a fork to combine.
5. Gather the cavity ingredients.
6. Chop and prep all veggies, onion and fruit.

Stuff Cavity

1. Dry turkey using paper towels. Season the cavity with salt and pepper.
2. Loosely stuff the cavity with carrots, celery, onion quarters, fresh herbs, bay leaves orange and lemon quarters adding just as much as will comfortably fit.

Apply Herb Butter

3. Lift the skin from the breasts and thighs and stuff a few tablespoons of the herb butter under the skin. Slather the remaining butter mixture all over the turkey.
4. Loosely tie the legs together with butchers twine and tuck the wing tips under the body of the turkey. Place turkey on a rack.
5. Add chicken stock (or water) and apple cider to the roasting pan and place the rack with the turkey in the pan.

Roast Turkey

6. Roast until a thermometer inserted at least two inches in between the thigh and the breast reads 160°F (this takes approximately 12 to 15 minutes per pound). Remove, tent with foil and let rest for 20 to 30 minutes (at least!) before carving.

Save time and make the compound butter in advance! It can last for up to one week in the fridge and up to three months in the freezer. Shape it into a log and wrap it tightly in plastic wrap before storing. Just let it reach room temperature before using.

How To Carve A Turkey

Carving a turkey can be somewhat intimidating if it’s your first time. I’m here to help with that! I’m going to tell you how I do it and remember, this turkey is all about flavor. If you mess up a cut here and there, it’s still going to taste amazing! Okay, let’s do this!

• Tent With Foil. Keep the turkey tented with foil until you’re ready to carve.
• Resting Time. The turkey needs about 25 to 30 minutes to rest depending on it’s size. If it’s less than 15 pounds, you’ll be closer to 25 minutes, closer to 20 pounds, give it the full 30 minutes. We want the juices to redistribute throughout the turkey so it’s juicy and moist.
• Tools of the Trade. You’ll want a sharp knife – like really sharp to carve the turkey. Grab your sharpest chef’s knife or a carving knife like this one.

• Start With The Drumsticks. The legs can actually be the trickiest part to remove when carving the turkey so I like to tackle it first while the bird is still whole and easy to maneuver. You’ll want to cut through the skin joining the leg to the body and then press the leg down to the cutting board until you see and hear the joint pop. Cut through the joint – not the bone. You can then separate the drumstick from the thigh if you like.
• Wings. The wings come off in much the same way as the legs. Press or pull the wing away from the body until you can see the join. Cut through the joint of the wing to remove.
• Breasts Are Last. Locate the rib cage and run your knife along the bone to remove the breast from each side of the turkey. After removing, I like to cut each breast into smaller pieces for easy serving. To retain juiciness and texture, cut against the grain.

Serving Thanksgiving Turkey

After your’ve carved your turkey, arrange all the pieces on a large serving platter and garnish with fresh herbs, citrus, pomegranates, cranberries. etc. Time to eat!

Storage Information

Turkey leftovers are the best leftovers as you can repurpose them a variety of different ways! Here’s how to store it so you can enjoy it later in recipes like my Turkey Pot Pie.

• Refrigerator: Once the turkey has cooled to room temperature, store it in an airtight container or tightly wrap it in plastic wrap or foil. Leftover turkey will stay fresh in the refrigerator for 3-4 days.
• Freezer: For longer storage, freeze turkey in freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. Leftover turkey can be frozen for up to 4 months. It’s a good idea to portion it out into smaller servings for easier use later. Thaw overnight in the refrigerator before using.

How Long To Thaw A Turkey

It’s great if you can find a fresh turkey at your store but more often that not, turkeys come frozen (they’re easier to ship and store this way). You’re going to want to make sure you allow plenty of time for your turkey to thaw in the refrigerator.

The rule of thumb is 1 day for every 5 pounds of turkey however I have found that isn’t quite enough. I like to give the turkey a day for every 4 pounds PLUS one extra day. Not every fridge is the same temperature, turkeys stored in outside fridges tend to defrost slower, etc. So here is a chart to refer to when you start wondering, how long does it take to thaw a turkey?

Variations to Try

• Add extra lemon and orange zest to the butter mixture, and stuff the cavity with extra citrus and fresh herbs like thyme and rosemary. This gives the turkey a bright, fresh flavor.
• Mix roasted garlic into the compound butter for a rich, savory twist. Spread it under the skin for a deep, garlicky flavor that pairs beautifully with herbs.
• Brush the turkey with a maple syrup glaze during the last hour of roasting. The sweet, caramelized glaze pairs perfectly with the savory meat.
• Swap the classic herbs for a mix of paprika, cumin, coriander, and a touch of chili powder. This adds a bit of warmth and a slight smokiness to the turkey.
• Drape bacon over the turkey breast before roasting. The bacon adds flavor, and as it cooks, it helps keep the meat moist and adds a crispy finish.
• Brine the turkey in apple cider and spices like cinnamon and cloves overnight. The brine adds moisture and a hint of sweetness, keeping the turkey juicy and flavorful.
• Add half a head of garlic to the cavity of the turkey for a garlic flavor and aroma.

Do I need to baste the turkey?

Basting is optional, but it can help keep the turkey moist and give it a golden brown color. Baste once an hour with pan juices or chicken or turkey stock, being quick to avoid cooling down the oven.

What if my turkey skin is browning too fast?

If the skin is browning before the turkey is fully cooked, tent it with foil to prevent further browning while allowing the turkey to finish cooking.

Can I prep the turkey the night before?

Yes! You can season the turkey and spread the compound butter under the skin the night before. Cover and refrigerate, then bring the turkey to room temperature for an hour before roasting.

Do I have to add the chicken stock (or turkey stock) and apple cider to the roasting pan?

You don’t have to but you should and here’s why: The stock and apple cider keep anything from burning in the roasting pan (like those veggies we added.) They also help keep the turkey extra moist as well as provide aromatics and flavor. It’s a win-win. If you don’t have apple cider, simply use my chicken stock, turkey stock or broth.

How much turkey per person?

The standard rule of thumb is 1.5 pounds of turkey for every person. Scale up or down depending on how many adults vs. kids you have and if you want leftovers.

Can I use dried herbs instead of fresh herbs in this recipe?

While I definitely recommend using fresh herbs, if you need to use dried, use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

I don’t have a roasting pan, what else can I use?

No roasting pan? No problem! Use a large deep dish that can accommodate your turkey OR grab a disposable pan at the store. Use onions and other veggies to elevate the turkey so it’s not sitting directly on the bottom of the pan.

Why do my turkeys always turn out dry?

You have to use a thermometer! It’s critical to cook the turkey to the right temperature and a meat thermometer will do just that. I like to use a thermometer with a probe so I can just insert it into the turkey right before roasting. No need to baby sit the turkey when the right thermometer will tell you when it’s ready.

Trish’s Tips

• Make sure to pat the turkey very dry with paper towels before applying the butter. Removing excess moisture helps the skin crisp up beautifully in the oven and makes it easier to apply the butter.
• After roasting, let the turkey rest for 20–30 minutes. This step lets the juices redistribute, making the meat tender and juicy when sliced.
• Use the flavorful drippings to make a rich turkey gravy, or save them to flavor soups or casseroles later on. They add incredible depth to any dish!
• If your oven tends to cook unevenly, rotate the turkey once or twice while roasting.

Serving Suggestions

Now that you have your turkey in the oven, let’s not forget the sides. A holiday feast isn’t complete without:

1. Mashed Potatoes
2. Candied Yams
3. Mac and Cheese
4. Sweet Potato Casserole
5. Dinner Rolls
6. Turkey Gravy
7. Green Bean Casserole
8. Cranberry Sauce