Description
This Easy, No Fuss Thanksgiving Turkey Recipe offers a straightforward, flavorful approach to roasting a classic holiday turkey. Perfectly seasoned with a herb and spice butter rub and roasted to juicy perfection, this turkey recipe delivers a tender and aromatic centerpiece suitable for any Thanksgiving feast without the stress.
Ingredients
Scale
Turkey and Seasoning
- 1 whole turkey (12–14 lbs, thawed if frozen)
- 1/2 cup unsalted butter (softened)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon paprika
Stuffing and Broth
- 1 onion (quartered)
- 1 lemon (halved)
- 1 head garlic (halved)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups low-sodium chicken or turkey broth
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) and place an oven rack in the lower third to prepare for roasting the turkey.
- Prepare the Turkey: Remove the giblets from the turkey cavity and pat the bird dry with paper towels to ensure the butter rub sticks well and promotes crispy skin.
- Make the Seasoned Butter: In a small bowl, combine the softened unsalted butter with salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika, mixing thoroughly to create a flavorful rub.
- Apply the Butter Rub: Rub the seasoned butter all over the turkey, making sure to get some under the skin of the breast for deeper flavor penetration.
- Stuff the Turkey: Fill the cavity with quartered onion, halved lemon, halved head of garlic, and fresh thyme and rosemary sprigs to infuse aroma and flavor from within during roasting.
- Set Up Roasting Pan: Place the turkey breast-side up on a large roasting pan rack and pour the 2 cups of low-sodium chicken or turkey broth into the bottom of the pan to keep the environment moist.
- Tent with Foil and Roast: Loosely cover the turkey with aluminum foil to prevent excessive browning during the initial roast phase and place it in the preheated oven.
- Roast and Baste: Roast the turkey for about 3 to 3.5 hours, approximately 13–15 minutes per pound, basting every 45 minutes with pan juices to keep the meat moist.
- Remove Foil and Brown Skin: During the last hour of roasting, remove the foil tent to allow the turkey skin to become golden brown and crispy.
- Check for Doneness: Use a meat thermometer to check the thickest part of the thigh; the turkey is done when it reaches an internal temperature of 165°F (74°C).
- Rest Before Carving: Remove the turkey from the oven and let it rest for 20–30 minutes to allow juices to redistribute, ensuring tender slices when carving.
Notes
- Use a meat thermometer to avoid overcooking and ensure safe internal temperature.
- Adding chopped carrots and celery to the roasting pan enhances the flavor of the drippings for gravies or sauces.
- Allowing the turkey to rest after roasting is essential for juicy meat and easier carving.
- Be sure to baste regularly to maintain moisture and develop a rich flavor.
