Description
This Easy, No Fuss Thanksgiving Turkey recipe offers a simple, flavorful approach to roasting a whole turkey without complex steps. Perfect for busy hosts, it involves herb-infused butter, cavity stuffing with fresh herbs and fruits, and straightforward roasting instructions to yield juicy, golden-brown turkey with minimal fuss.
Ingredients
Units
Scale
Turkey and Aromatics
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple, quartered
- 0.75 ounce fresh rosemary
- 0.75 ounce fresh thyme
- 0.75 ounce fresh sage
Herb Butter
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 0.5 tablespoon fresh chopped sage
Instructions
- Thaw and Prepare the Turkey: If frozen, thaw the turkey in the refrigerator for approximately 24 hours per 5 pounds, plus an extra day for safety. Remove the turkey from the fridge 1 hour before roasting to bring to room temperature.
- Preheat the Oven: Adjust the oven rack to the center position and preheat the oven to 325°F (163°C).
- Make Herb Butter: Combine softened butter, minced garlic, salt, pepper, chopped rosemary, thyme, and sage. Mix until well blended.
- Prepare the Turkey: Remove from packaging, extracting neck and giblets for gravy or discard. Pat the turkey dry. Season the cavity with salt and pepper, then stuff with lemon, onion, apple, and leftover herbs.
- Loosen Skin and Apply Herb Butter: Gently lift the skin over the breasts and smooth a few tablespoons of herb butter underneath each.
- Trap the Turkey: Tuck the wings under and place the turkey on a roasting rack inside a roasting pan.
- Apply Remaining Herb Butter: Microwave leftover herb butter briefly to soften. Brush it all over the turkey exterior, including legs and wings.
- Roasting: Roast the turkey at 325°F, about 13-15 minutes per pound, until internal temperature reaches 165°F (74°C). Cover with foil if skin gets too dark, and baste occasionally.
- Rest and Carve: Let the turkey rest for 20-30 minutes before carving, collecting juices for gravy.
Notes
- Adjust herb quantities if substituting dried herbs: 1 teaspoon dried herbs per tablespoon fresh.
- Start with turkey uncovered; tent with foil when skin turns golden to prevent over-browning.
- For a disposable pan, line with chopped vegetables for added flavor and easier cleanup.
- In a convection oven, start checking temperatures earlier as cooking is faster.
Nutrition
- Serving Size: 1 slice or approximately 1/16 of the turkey
- Calories: 576 kcal
- Sugar: 1 g
- Sodium: 518 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 70 g
- Cholesterol: 264 mg
