Description
This easy, no-fuss Thanksgiving turkey recipe results in a beautifully roasted bird with flavorful herb butter. Perfect for a holiday feast!
Ingredients
Units
Scale
For the turkey:
- 1 12-20 pound turkey*
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- .75 ounce container fresh rosemary*
- .75 ounce container fresh thyme*
- .75 ounce container fresh sage*
For the herb butter:
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6–8 cloves garlic, minced
- Fresh chopped herbs
Instructions
- If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. Give an extra day for safety.
- Prepare the turkey: Remove from fridge 1 hour before roasting. Preheat oven to 325°F. Make herb butter.
- Season the turkey: Remove neck and giblets. Pat dry. Season cavity with salt and pepper. Stuff with lemon, onion, apple, and herbs.
- Prepare the herb butter: Combine butter, garlic, salt, pepper, and fresh herbs. Place some under the turkey’s skin and brush the rest over it.
- Roast the turkey: Cook at 325°F for about 13-15 minutes per pound, until internal temperature reaches 165°F. Rest before carving.
Notes
- Turkey Size: For smaller crowds, try a turkey breast recipe.
- Herbs: Substitute dried herbs with 1 tsp dried per 1 tbsp fresh.
- Tinfoil Tip: Start uncovered; tent with foil once golden brown.
- Roasting Pan: Use veggies as a rack; don’t eat them. For Electric Roaster: Follow the same directions.
- Convection Oven: Adjust time; check earlier due to faster cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 576 kcal
- Sugar: 1g
- Sodium: 518mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 3g
- Protein: 70g
- Cholesterol: 264mg
