Easy, No-Fuss Thanksgiving Turkey

The BEST Thanksgiving Turkey recipe that packs all of the spirit and succulence you expect from the arrant Thanksgiving turkey, with none of the try ! Plus a dance step by tone tutorial for how to cook the perfect turkey .
not merely is this ridicule turkey recipe fool-proof and easy to make, it will exceed expectations as the centerpiece of your Thanksgiving feast !
Overhead photo of a roasted turkey on a large white platter, garnished with lemons, apples, garlic and fresh green herbs.

Thanksgiving Turkey

Why in the world do people stress so much over their Thanksgiving Turkey ? Ok, I guess it IS the centerpiece of your Thanksgiving meal. And that normally means you have a table full of people not to disappoint. Ok, I get it. It ’ s a big deal.

My hope is to squash any fears or insecurities you might have about cooking a perfect, beautiful Thanksgiving Turkey. This method acting is wholly fuss-free and EASY. There ’ south no brine or basting the joker, no cooking it top down, or anything eldritch .
You don ’ thymine even need an expensive roast pan. I ’ megabyte convinced that this recipe is not only the simplest way to cook a Thanksgiving joker, it besides yields a gorgeous, super blue, absolutely cooked turkey .
The real KEY to baking a perfect Thanksgiving Turkey is not to overcook it–that ’ s what dries out the meat, and you want to carve into a juicy, damp turkey on Thanksgiving ! so, just plan ahead to get the time right .
White and dark meat carved from a turkey, served on a large white platter with fresh green herbs.

Let ’ s go ahead and go over the basics– the serve ’ second, and the don ’ ts– for How to Cook a Thanksgiving turkey :
What size turkey to buy for Thanksgiving dinner :

First things first : Buy about 1.5 pounds of joker per person. ( So if you ’ re feeding 6 people, buy at least a 10 pound. turkey ). That means you ’ ll have leftovers .

How to thaw your turkey :

Make certain and allow enough of clock for your turkey to thaw ! A good rule of hitchhike is to allow one sidereal day in the electric refrigerator for always 5 pounds of turkey. I constantly give myself one excess day, just to be safe. Set the turkey on a cookie sheet or pan, to catch any liquid the turkey may drip as it defrosts in the electric refrigerator .

Don ’ deoxythymidine monophosphate wash the turkey .

If you wash your turkey in your dip you will good contaminate your sink. Remove the turkey from it ’ mho packaging, dry it off with some paper towels, and then prepare it for the oven. Any bacteria on the turkey will be killed in the hot oven while it bakes .

Don ’ t brine the turkey .

If you buy a high-quality turkey from the memory ( like Butterball or Norbest ), then brining the turkey is an unnecessary step. You can do it if you want, but you can silent achieve a deliciously damp turkey without brining it. however, if the joker is wild, you should brine it the nox before to make surely it will be damp and flavorful .

Don ’ t baste the turkey .

Basting is very unnecessary to produce a beautiful gold brown turkey. It besides requires you to constantly open the oven, which causes the oven to loose heat and the joker to take longer to cook–which could lead to a dry turkey. By smearing an herb butter mix over the out and inner skin of the turkey you will ensure the clamber will brown beautifully, and sample perplex .

Don ’ triiodothyronine cook stuffing inside the turkey .

If you try to put stuffing/dressing inside the cavity of the bird, the turkey will be overcooked by the clock time the gorge reaches a temperature that ’ second condom to eat. rather, cook your stuffing in a casserole dish. then you can fill the cavity of the turkey with things that will give it flavor ( and add spirit to the drippings/stock ) : salt and pepper and any mix of onion, apple, carrots, celery, or citrus .

Do test the turkey with a thermometer .

The only way to very tell if the turkey is cooked ( 165 degrees F ), is by using a thermometer ( I love this one ). Test the turkey right from the oven—if it reaches 160 degrees F, I take it out and tent it with thwart. It will continue to cook inside the foil tent to make up that extra 5 degrees .

Do let the turkey stay .

After removing the turkey from the oven, let it rest for at least 15 minutes, or up to 40 minutes ( that gives you some extra time if you need to bake or warm anything else in the oven ). If you ’ re using the drippings for boom, remove the turkey from its pan, to a cutting board and tent it with foil while it rests there. If you ’ rhenium not using the drippings, then merely leave the joker in the pan and tent with foil .

You don ’ t need an expensive ridicule pan .

If you have a big metallic roasting pan, big ! If you don ’ metric ton, no worries. Just use a casserole dish big adequate to fit the bird, or buy a $ 1 disposable foil roasting pan from Walmart ( then you can throw it away after ). Place a bunch of chop veggies on the bed of your pan. The veggies will act like the cable single-foot in a regular ridicule pan by elevating the joker slenderly. Place the turkey right on crown of the chop veggies .

Do save the turkey drippings .

After the turkey is finished cooking there will be juice and browned cooked bits at the buttocks of your roasting pan. You can reserve all of it for making turkey gravy. You can besides use the leftover neck and giblets you pull from the joker when you remove it from the promotion, to make giblet gravy. The most flavorful gravy ! Your grandma would be gallant 😉
Roasted Thanksgiving Turkey on a large white platter with a knife carving into the breast meat of the turkey.

How to prepare a simple roasted Thanksgiving turkey:

first gear, remove the thawed turkey from it ’ south packaging. Remove the neck ( normally found in the bombastic cavity of the bird ) and the bag of giblets ( sometimes found in the smaller neck cavity of the boo ). Discard them, or save them for gravy. Pat the turkey dry with paper towels .
The neck and giblets from inside the turkey cavity are being removed.
adjacent, season the cavity of the turkey with salt and pepper. Stuff it with the quarter lemon, onion, apple and herb .
Four photos showing the cavity of the turkey being stuffed with salt, pepper, onion, apple, lemon and herbs.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting single-foot inside a roasting pan ( or on top of a bed of chop veggies —carrots, onion and celery work well—in a disposable roasting pan ). Tucking the wings prevents them from burn, and helps the turkey ride flat.
Two photos showing the wing of a turkey being tucked underneath the bird.
Use your fingers to loosen and lift the skin above the breasts ( on the top of the turkey ) and smooth a few tablespoons of the herb butter underneath. Use some string to tie the turkey legs together. then slather the outside turkey in the rest of the herb butter. That ’ s it ! You are fix to let your oven do the lie of the work !
Preparation of a thanksgiving turkey including fingers loosening the skin on the breast of an uncooked turkey. Then the turkey is placed in a roasting pan and basted in softened herb butter before being roasted in the oven.
You will want to check the turkey about half way through cooking. Use your oven inner light to see if the bark is golden, and then place a large piece of tinfoil over the breast meat of the joker to help keep it from overcooking .
Side view of a roasted thanksgiving served in a large platter and garnished with lemons, garlic, apple and herbs.

Whether this is your first time cooking a turkey, or you good decided to give this method I try, I would love to hear from you ! Rate the recipe and comment below with your experience .

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recipe
Roasted Turkey on a large white platter, garnished with lemons, apples, garlic and fresh green herbs.

4.97

from

2921

votes

Easy, No Fuss Thanksgiving Turkey

Foolproof Thanksgiving Turkey recipe that packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress! Step by step for how to cook the perfect turkey.

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writerLauren Allen

Course

Main Course

Cuisine

American

Servings

16

Calories

576

Prep

20

mins

Cook

3

hrs

30

mins

Total

3

hrs

50

mins

Ingredients  

  • 1 12-20 sudanese pound turkey

  • 1 onion , peeled and quartered

  • 1 gamboge , quartered

  • 1 apple ( your front-runner kind ), quartered

  • .75 snow leopard container clean rosemary *

  • .75 snow leopard container fresh thyme *

  • .75 ounce container fresh sage *

For the herb butter:

  • 1 cup unsalted butter , softened

  • 1 teaspoon salt

  • 1/2 teaspoon impertinently ground blacken pepper

  • 6-8 cloves garlic , minced

  • fresh chopped herbs

Instructions 

  • If the turkey is flash-frozen : thaw in the electric refrigerator, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, barely to be safe .
  • Remove the thawed turkey from the electric refrigerator 1 hour before roasting, to let it come to room temperature .
  • Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F .
  • Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)

  • Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.

  • Season the pit of the turkey with salt and pepper. Stuff it with the draw lemon, onion and apple and leftover herb .
  • Use your fingers to loosen and lift the clamber above the breasts ( on the circus tent of the joker ) and smooth a few tablespoons of the herb butter underneath .
  • Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.

  • Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted–just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.

  • Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees. 

  • (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)

  • ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.

  • https://epicentreconcerts.org/how-to-carve-a-turkey/ Allow turkey to rest for 20-30 minutes before carving
  • Reserve any drippings and juice remaining in your roasting pan to make turkey gravy

Notes

Herbs: to substitute dried herb, use 1 teaspoon dried herb per 1 tablespoon fresh chopped herb .
Tips for covering with tinfoil:  Start with the boo uncovered. Once the skin gets gold brown, tent the dame with a large nibble of tinfoil. If you have a ridicule pan, you can use the eyelid to the roasting pan alternatively .
For Disposable Roasting Pan: Place fresh chopped vegetables on the bottom of the pan to act as a rack to elevate the turkey. Use 4-5 rib of celery and 4 bombastic carrots, approximately chopped. The veggies will add great season for your dripping to use for boom however I do n’t recommend eating them or using them in gravy .
For An Electric Roasting Oven: directions stay the like !
Convection Oven: You can use the same method to cook the turkey in a convection oven, equitable check the temperature preferably ( start check after 2 hours ) as it will cook faster .
How to Carve a Turkey photos and Video. photos and Video .

Nutrition

Calories:

576

kcal

Carbohydrates:

3

g

Protein:

70

g

Fat:

30

g

Saturated Fat:

12

g

Cholesterol:

264

mg

Sodium:

518

mg

Potassium:

765

mg

Sugar:

1

g

Vitamin A:

565

IU

Vitamin C:

5.4

mg

Calcium:

46

mg

Iron:

2.9

mg

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rate and COMMENT below–I would love to hear your experience .

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