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This is seriously the Best Thanksgiving Turkey Recipe ever! I have perfected this recipe over the past 30 years to create a flavorful, juicy Garic Herb Roasted Turkey that is perfect for your Thanksgiving or Christmas dinner. There is no brining needed in this easy, no-fuss turkey recipe!
How to thaw a turkey
If you are using a frozen turkey you need to place your frozen turkey in the refrigerator 3 to 4 days BEFORE Thanksgiving to defrost. General rule of thumb is 1 hour per 4 pounds. So my 16 pound turkey took 4 days to thaw.
How to prep a turkey
- remove the neck and giblets from the turkey.
- decided wether or not to stuff your turkey.
- tie the legs together with kitchen twine.
- fold the ends of the wings under the turkey.
To stuff or not to stuff, that is the question? The decision is yours. Personally, I prefer my turkey stuffed. Fear not, I have included directions for both.
How to make Herb Roasted Turkey:
Preheat oven to 325 degrees. Place sliced onions, carrots, and celery in the bottom of roasting pan.....
This will keep the turkey somewhat raised up above the pan juices. As you can see, I did not have a fancy roasting pan this year so I used a disposible pan.
Place the turkey in the roasting pan and fill both cavities with Bacon Pecan Stuffing {if using}.
If not stuffing the turkey, then fill cavity with onion halves, lemon halves, a few garlic cloves, and a handful of fresh herbs.
Mix butter, oil, and chopped herbs together in a small bowl.
Gently slide your hand between the turkey breast and skin to loosen.
Grab some of the herb butter and rub it under the skin being careful to not rip the skin with your finger nails ;).....
Rub the remaining herb butter on the outside of turkey and massage into the skin.
Place in the oven and roast, basting every 30 minutes, until button pops up or meat thermometer reaches 165 degrees when inserted into the thickest part of the thigh or breast. Assuming that your turkey was completely thawed when you started, it will take approximaely 15 minutes per pound.
Allow turkey to rest 20 to 25 minutes before carving.
Just look at all of that delicious flavor hiding under the skin!! The skin is perfectly cripsy, the meat is full of herb flavor, and this recipe is simple enough for a beginner. No messy brines, just some basic, fresh ingredients and a little basting.
More recipes for your Holiday meal:
- Dinner Rolls
- Herb Roasted Turkey
- Bacon Pecan Stuffing
- Mashed Potatoes
- Turkey Gravy
- French Green Beans
- Candied Sweet Potatoes
- Dairy-free Pumpkin Pie with Maple Leaf Crust
- Candied Sweet Potato Stacks - not shown
- Sweet Yam Casserole
- Cranberry Sauce with Pineapple
- Bourbon-Pear Pie
- Mini Dutch Apple Pies - for 4
- Sausage Apple and Cranberry Stuffing
Enjoy!!
Herb Roasted Turkey
Ingredients
- 16 pound fresh turkey 16 to 18, defrosted
- 2 large onions thick sliced
- 4 large carrots thick sliced
- 4 stalks celery thick sliced
For a Stuffed Turkey
- 1 Recipe Bacon Pecan Stuffing
Herb Butter
- 1/2 cup unsalted butter softened
- 1 tablespoon olive oil
- 2 large cloves garlic minced
- 1 tablespoon chopped, fresh sage*
- 1 tablespoon chopped, fresh thyme*
- 1 tTablespoon chopped, fresh rosemary
- sea salt and ground pepper to taste
Instructions
- Preheat oven to 325 degrees.
- Place chopped onions, carrots, and celery in roasting pan.
- Remove giblets and neck from defrosted turkey and set aside, or discard. Pat turkey dry with paper towels and place in roasting pan.
Roasting a Stuffed Turkey
- Fill both cavities with stuffing.
Roasting an Unstuffed Turkey
- Place 1 halved onion, 2 halved lemons, and a handful of fresh thyme, sage, and rosemary into the cavity of the turkey.
- Mix butter with garlic, chopped thyme, sage, and rosemary in a small bowl.
- Carefully run hand between turkey breast and skin to loosen. Rub butter mixture under skin, reaching as far down as possible.
- Rub butter mixture on outside of turkey and massage into skin. Tie legs together with kitchen twine, and place tip of wings under the turkey.
- Place turkey in oven, basting every 30 minutes with pan juices until button pops up, or meat thermometer reaches 165 degrees when placed in the thickest part of the thigh or breast, approximately 4 to 4.5 hours.
- Remove from oven and allow to rest for 20 to 25 minutes before carving.
- Remove pan juices from pan and set aside for the gravy.
Sarah @ The Gold Lining Girl says
That was with a new camera?? The pics turned out wonderfully!! This turkey looks fantastic!
Julie @ Tastes of Lizzy T says
I can't get over how gorgeous this turkey is, Lisa! Great job on the pics. Shared!
Cathy@LemonTreeDwelling says
This is quite possibly the most gorgeous turkey I've ever seen, Lisa!!!
Mary Beth says
Everything looks absolutely delicious!
Nici says
Oh, Lisa! This is one magnificent bird! The color is amazing and I'm sure the taste is out of this world! You are so gifted! Thanks so much for sharing this at my Creative Ways Link Party last week! You'll be one of the features at tomorrow night's party! Hope you have a wonderful Thanksgiving!