Easy Thanksgiving Turkey

Quick Info

Prep: 30m | Cook: 3h 30m | Servings: 14

🛒 Ingredients

Roast Turkey

• 1 (12–18 lb) turkey, fully thawed
• 1 yellow onion, peeled and quartered
• 1 lemon, quartered
• 1–2 sprigs fresh rosemary
• 1–2 sprigs fresh thyme
• 1–2 sprigs fresh sage
• Salt and black pepper, to taste

Herb Butter

• 3/4 cup unsalted butter, room temperature
• 6 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped

Aromatics Bed (Optional)

• 1 yellow onion, peeled and quartered
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped

---

🍳 Equipment

• Large roasting pan with roasting rack
• Meat thermometer
• Small mixing bowl
• Aluminum foil
• Paper towels

---

📋 Instructions

1. Bring turkey to room temperature 1 hour prior to cooking; remove giblets.
2. Preheat oven to 325°F (160°C). Pat exterior thoroughly dry with paper towels. Season cavity with salt and pepper, then stuff with onion, lemon, and herb sprigs.
3. In a small bowl, mix softened butter, minced garlic, salt, pepper, chopped rosemary, and thyme.
4. Loosen breast skin with fingers and rub 1/3 of the herb butter directly under the skin. Rub the remaining butter over the entire outside of the turkey.
5. Place turkey breast-side up on the roasting rack (or bed of chopped carrots, celery, and onion). Tuck wing tips under the body.
6. Roast uncovered for approximately 15 minutes per pound until internal temperature reaches 158–160°F in the thickest part of the thigh/breast (tent loosely with foil if browning too fast).
7. Remove from oven, tent with foil, and rest for 30 minutes before carving (temperature will carry over to 165°F).

---

💡 Notes & Variations

• No brining or basting needed; the herb butter under the skin locks in moisture.
• Reserve all pan drippings to make roasted turkey gravy.

---