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Easy, No Fuss Thanksgiving Turkey

This foolproof Thanksgiving turkey recipe delivers juicy, flavorful results with minimal stress. Herb butter under and over the skin ensures golden crispness, while a simple stuffing of lemon, onion, apple, and herbs keeps the meat moist and aromatic.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 16 servings
Course: Main Course
Cuisine: American
Calories: 576
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey (12–20 pounds), thawed if frozen
  • 1 onion, peeled and quartered
  • 1 lemon, quartered
  • 1 apple, quartered
  • 0.75 oz fresh rosemary
  • 0.75 oz fresh thyme
  • 0.75 oz fresh sage
  • 1 cup unsalted butter, softened
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 6-8 cloves garlic, minced
  • fresh chopped herbs (rosemary, thyme, sage)

Equipment

  • Instant-read digital thermometer for checking internal temperature
  • Roasting pan or disposable roasting pan to hold the turkey while roasting
  • Roasting rack to elevate turkey above pan drippings
  • Large serving platter for presenting the turkey
  • Basting brush to spread herb butter over turkey

Method
 

  1. If frozen, thaw the turkey in the refrigerator (24 hours per 5 pounds plus 1 extra day). Remove from fridge 1 hour before roasting to come to room temperature.
  2. Preheat oven to 325°F and adjust oven rack so turkey will sit in the center. Prepare herb butter by combining butter, garlic, salt, pepper, 1 tbsp rosemary, 1 tbsp thyme, and 1/2 tbsp sage.
  3. Remove neck and giblets from turkey. Pat dry with paper towels. Season cavity with salt and pepper, then stuff with lemon, onion, apple, and remaining herbs.
  4. Loosen skin above the breasts and spread a few tablespoons of herb butter underneath. Tuck wings under the bird and place turkey on a roasting rack inside a pan.
  5. Microwave remaining herb butter until softened. Brush all over turkey skin, legs, and wings. Roast at 325°F for 13–15 minutes per pound, until internal temp reaches 165°F.
  6. Cover turkey with foil once skin is golden brown to prevent breast from drying out. Allow turkey to rest 20–30 minutes before carving. Reserve pan drippings for gravy.

Notes

Thaw turkey 24 hours for every 5 pounds in the refrigerator, adding an extra day for safety. Tent with foil once the skin is golden brown to prevent overcooking. For a smaller crowd, substitute with turkey breast. If using a disposable roasting pan, elevate the bird on chopped celery and carrots to act as a rack.