Description
This Easy No Fuss Thanksgiving Turkey is the ultimate stress-free holiday roast. Infused with herb butter and aromatic citrus, it delivers crispy skin, juicy meat, and bold flavor without complicated steps.
Ingredients
Scale
1 (12–20 lb) whole turkey
1 onion, quartered
1 lemon, quartered
1 apple, quartered
¾ oz fresh rosemary
¾ oz fresh thyme
¾ oz fresh sage
1 cup unsalted butter, softened
1 tsp salt
½ tsp ground black pepper
6–8 garlic cloves, minced
1 tbsp chopped rosemary
1 tbsp chopped thyme
½ tbsp chopped sage
Instructions
- Thawing (if frozen):
If your turkey is frozen, plan ahead. Thaw it in the refrigerator for about 24 hours per 5 pounds of turkey (so a 15‑pound bird takes about 3 days). Giving yourself an extra day is wise to ensure full thawing. - Bring to room temperature:
Remove the thawed turkey from the fridge about one hour before roasting so it warms a bit and roasts more evenly. - Adjust oven rack and preheat:
Place your oven rack in the lower-middle position to allow room for the turkey and ensure upper heating. Preheat your oven to 325 °F (about 163 °C). - Make the herb butter:
In a bowl, combine softened butter, minced garlic, salt, pepper, and the chopped fresh herbs (rosemary, thyme, sage). Stir until well blended. This butter will be split: part goes under the skin; part goes on top of the turkey. - Prepare the turkey:
- Remove packaging.
- Pull out the neck and giblets from the cavity (save for gravy if desired).
- Pat the entire turkey dry inside and out with paper towels.
- Season and stuff the cavity:
Season the inside of the turkey with salt and pepper. Stuff the cavity with the quartered lemon, onion, apple, and leftover fresh herbs (rosemary, thyme, sage). The aromatics inside the bird help flavor it from within. - Apply herb butter under the skin:
Use your fingers gently to loosen the skin over the breasts and work a few tablespoons of the herb butter between the skin and the breast meat. This helps the breast stay moist and flavorful. - Tuck wings and place on rack:
Tuck the turkey’s wing tips underneath its body so they don’t burn. Place the bird on a roasting rack inside a roasting pan (or use carrots/celery/other vegetables under the bird as a makeshift rack, if needed). - Brush the outer skin:
Microwave the remaining herb butter mixture for about 30 seconds, just to soften it (it doesn’t need to fully melt). Use a basting brush to apply this butter all over the outside of the turkey, covering legs, wings, and the breast uniformly. - Roasting:
Estimate roasting time at 13 to 15 minutes per pound of turkey. For example, a 15‑pound bird would need approximately 195 to 225 minutes (3 hours 15 minutes to 3 hours 45 minutes), though you should rely on internal temperature as your guide.- About halfway through cooking, check the turkey.
- Once the skin is a golden brown, tent (cover loosely) the top of the bird with aluminum foil to protect the breast from overcooking.
- Alternatively, you can start with it tented and remove foil in the last hour to brown the skin.
- Check doneness:
Use an instant‑read thermometer to check the interior: insert into the thickest part of the thigh and the thickest part of the breast. The target internal temperature is 165 °F (74 °C). - Rest before carving:
Remove the turkey from the oven and let it rest for 20 to 30 minutes. Tent it lightly with foil during that time. Resting allows the juices to reabsorb, ensuring moist slices. - Carve and serve:
Transfer to a large cutting board (ideally over a rimmed pan to catch any juices). Carve and serve with the reserved pan drippings (and any gravy you choose to make).
Notes
Use carrots/celery as rack if needed.
Start tenting turkey once golden to prevent overcooking.
Save drippings for gravy.
Check internal temp early if using a convection oven.
- Prep Time: 30 minutes
- Cook Time: 3–4 hours (varies by size)
- Category: Main Course
Nutrition
- Serving Size: 1 serving (6 oz meat with skin)
- Calories: 576 kcal
- Sugar: 1 g
- Carbohydrates: 3 g
- Protein: 70 g