Easy Thanksgiving Turkey Recipe

Course: Main Course

Cuisine: American

Prep Time: 30

Cook Time: 3 45

Rest Time: 15

Total Time: 4 30

Servings: people

Calories: 324kcal

Author: Becky Hardin

Easy Thanksgiving Turkey can be a reality! This juicy turkey recipe is nearly fool-proof, and cooked with the ultimate spice rub. Step by step photos with instructions can be found below the recipe card.

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Ingredients

1 Turkey 15-16 pounds, or adjust cook time to size
1 cup Turkey Seasoning
½ cup Butter softened
3 White or Yellow Onions sliced into quarters
2 Lemons sliced into wedges
8 Garlic Cloves
5 Rosemary sprigs
½ cup Fresh Thyme
½ cup Fresh Sage Leaves

Instructions

Remove the turkey from the refrigerator 1 hour before roasting.
1 Turkey
Preheat the oven to 325°F.
Pat the turkey dry with paper towels.
Remove the neck and giblets.
Season the cavity of the turkey with salt and pepper.
Fill the cavity with half of the following: quartered onions, lemons, cloves of garlic, and the fresh herbs.
3 White or Yellow Onions, 2 Lemons, 8 Garlic Cloves, 5 Rosemary sprigs, ½ cup Fresh Thyme, ½ cup Fresh Sage Leaves
Rub the butter and spice rub all over the turkey, including under the skin of the breasts.
½ cup Butter, 1 cup Turkey Seasoning
Place the turkey, breast side up, on a rack in a roasting pan and tuck the wings under the turkey, and tie the ends of the turkey legs together with kitchen twine.
Arrange the remaining onions, garlic, and herbs around the turkey.
Place the turkey in the oven and roast for 15 minutes per pound.
Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil.
Check the temperature at the meatiest part of the thigh and breast to ensure it has reached 165°F.
Loosely cover the turkey with foil and let it rest for 15 minutes before carving.

Video

Notes

Adjust roasting time to the size of your turkey. Estimate 15 minutes of cooking, per pound of turkey.
Use the spice rub of your choosing.
If you're using a frozen turkey, make sure it is fully defrosted before seasoning it. It's best to let it thaw in the fridge.
Check the turkey throughout the cook time, to be sure it’s not cooking or browning too quickly.
Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165F when inserted into the middle of the breast and thigh.
Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute and not escape when it is carved.

Storage: Place the meat in airtight containers or resealable bags. It will keep in the refrigerator for 3-4 days.

Nutrition