Easy Thanksgiving Turkey Best No-Fail (Recipe for Printing)

Celebrate Thanksgiving with this tender, juicy turkey featuring garlic-herb butter, fresh rosemary, thyme, and citrus. Quick prep and no-fail technique guarantee delicious results every time. Save & click.

# What You Need:

→ For the Turkey and Aromatics

01 - 1 whole turkey, 12 to 18 pounds, fully thawed
02 - 1 onion, peeled and quartered
03 - 1 lemon, quartered
04 - 1 to 2 sprigs fresh rosemary
05 - 1 to 2 sprigs fresh thyme
06 - 1 to 2 sprigs fresh sage
07 - Kosher salt, to taste
08 - Freshly ground black pepper, to taste

→ For the Herb Butter

09 - 3/4 cup unsalted butter, room temperature
10 - 6 garlic cloves, minced
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon fresh rosemary, finely chopped
14 - 1 tablespoon fresh thyme, finely chopped

→ For Roasting

15 - 1 onion, peeled and quartered
16 - 3 celery ribs, roughly chopped
17 - 2 carrots, roughly chopped

# How to Make It:

01 - Remove the turkey from the refrigerator 1 hour prior to roasting to allow it to reach room temperature. Remove the giblets from the cavity.
02 - Preheat oven to 325°F (163°C). Pat the outside of the turkey dry with paper towels. Season the cavity generously with salt and pepper.
03 - Place the quartered onion, lemon, fresh rosemary, thyme, and sage into the cavity of the turkey, leaving some airflow if using a smaller bird.
04 - In a bowl, combine softened unsalted butter, minced garlic, kosher salt, black pepper, chopped rosemary, and chopped thyme until well blended.
05 - Gently loosen the skin of the turkey breast with your fingers. Spread one-third of the herb butter under the skin over the breast meat. Rub the remaining herb butter evenly over the entire exterior of the turkey.
06 - Arrange the quartered onion, chopped celery, and carrots in the bottom of a large roasting pan. Place the prepared turkey breast side up on top of the vegetables.
07 - Transfer the roasting pan to the oven. Roast the turkey for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh or breast registers 158°F to 160°F (70°C). Shield with foil if skin browns too quickly.
08 - Remove the turkey from the oven and tent loosely with foil. Let it rest for 30 minutes to allow the juices to redistribute. Carve and serve.

# Extra Tips:

01 - For an exceptionally moist result, let the turkey rest before carving to preserve its natural juices.
02 - If roasting a larger turkey, adjust cook times accordingly—about 15 minutes per pound.
03 - Use a reliable meat thermometer to ensure doneness; the internal temperature will continue to rise as it rests.

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