Are you ready to make the BEST Thanksgiving turkey recipe? Trust me, it’s easier than you think!
My foolproof turkey is juicy, golden, and packed with flavor—without the hassle of brining or basting. With just a few simple steps you’ll have a perfectly cooked turkey that’s tender on the inside, crispy on the outside, and sure to impress everyone at your Thanksgiving, Christmas, or holiday dinner table!
Why You’ll Love This Turkey Recipe
There’s something about cooking a turkey for Thanksgiving that intimidates a lot of people. I totally get it. I remember being intimidated the first time I roasted a turkey and worried about overcooking it or serving a dry bird to a table of family and friends. But here’s the good news: cooking a turkey is actually super easy! Just think of it as cooking a really large chicken (I’m being serious). It might take longer to cook, but the process is almost identical. And while some people get fancy with expensive equipment, gadgets, and smokers, you don’t need any of that to make a classic, ultra-flavorful, and juicy turkey. Here’s why you’ll love my recipe:
- Simple, step-by-step instructions. It’s perfect for first-time turkey roasters and I’ve got a video below that walks you through everything.
- No brining or basting required. I’m all about keeping things simple and stress-free.
- Incredible flavor. All you need are a few key aromatics and my herb butter mixture.
- Perfect results every time. The most important thing! This recipe delivers an absolutely beautiful, juicy, and golden turkey for your table.
Roast Turkey Ingredients
- Turkey: Any whole frozen (or fresh) turkey at the market works. For details on what size is best, read below.
- Fresh Herbs: Rosemary, thyme, and sage are classic poultry herbs. And while you can use dried, I do think fresh imparts a more robust flavor.
- Onion and Lemon: These go inside the turkey to help keep the meat moist and infuse it with fresh flavor.
- Garlic: An essential ingredient for that savory, garlicky skin that everyone desires.
- Butter: A generous amount of butter makes for a juicy turkey without the need to brine. Now there’s some time savings!
- Salt and Pepper: For that perfectly seasoned bird!
Pro tip: I also put vegetables under my turkey (like celery, carrots, and onion) while it’s roasting. This isn’t required, but I do recommend it. Not only will it amp up your turkey recipe, but it will take your turkey gravy flavor to the next level too!
Find the printable recipe with measurements below.
What Size Turkey to Buy?
The general rule of thumb is 1 pound of turkey per person. Or 1 ½ pounds of turkey per person if you want leftovers (and we always want leftovers, right?). It’s always best to have a little extra turkey than not enough, so I recommend:
- Less than 8 people: While it will be more turkey than you need, I recommend buying a 10 to 12 pound turkey. Anything smaller and you’re paying more for bones rather than meat. Remember, you can freeze turkey leftovers.
- For 8 people: Get a 10 to 12 pound turkey
- For 12 people: Get a 14 to 18 pound turkey
- for 16 people: Get an 18 to 24 pound turkey
- More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.
Don’t Forget to Thaw The Turkey
The biggest mistake people make is buying a frozen turkey the day before Thanksgiving. Don’t do that! Remember that a big turkey is going to take a while to defrost in the fridge. It takes about 24 hours per 5 pounds of turkey to properly thaw. My recommendation: follow my Thanksgiving timeline and buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 3 to 4 days before the big day.
No, You Don’t Need to Wash It
All you’ll do is contaminate your sink and kitchen and make a mess. We’ve talked about this before with chicken, and the same applies to turkey. Any bacteria on the turkey will get killed in the oven while baking.
Don’t Cook Stuffing In the Turkey
If you want perfectly cooked stuffing and perfectly cooked turkey, cook them separately. If you overfill the cavity of the turkey it slows down the cooking time. Plus, it’s better to fill the turkey with aromatics and herbs that give it incredible flavor and moisture. So cook your stuffing in a casserole dish instead.
Equipment You’ll Need
There are three basic kitchen items you’ll need to roast your turkey—a roasting tray, thermometer, and a sharp knife.
- Roasting Tray: You can buy an expensive roasting tray, a solid mid-priced roasting tray, or use a cheapie disposable roasting tray. They all work just fine.
- Thermometer: The same goes for thermometers. You can use a probe thermometer (that you leave in the turkey), an instant read thermometer (what I most often use), or a basic meat thermometer.
- Knife: Of course, a sharp knife is essential! I have this carving knife and fork set.
How to Cook A Turkey
Step one: Thaw the turkey and remove the giblets. Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.
Step two: Pat it dry and fill the cavity. Pat the turkey dry with a paper towel (this is key to getting that extra crispy skin!). Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon wedges, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
Step three: Make the herb butter mixture. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
Step four: Spread the herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Spread about ⅓ of the compound butter evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
Pro tip: Don’t truss the legs! Resist the urge to tie the turkey legs together. Yes, it makes the turkey picture perfect, BUT trussing prevents the air from circulating properly, which can result in unevenly cooked meat.
Step five: Cook the turkey. Place the turkey on a roasting rack or on a bed of veggies (or both, which is what I do). Then there’s only one thing left to do—cook the turkey!
How Long to Cook a Turkey
Ready for good news? Because we didn’t stuff the turkey, it will cook about 30 minutes faster. On average, plan for about 15 minutes per pound of turkey. But remember the BEST gauge is the temperature. You want to cook the turkey to 158° to 160°F (measure at the thickest part of the thigh or breast). But here’s a guideline:
- For a 10 to 14 pound turkey: 2 ½ hrs to 3 ½ hrs
- For a 14 to 18 pound turkey: 3 ½ hrs to 4 ½ hrs
- For a 18 to 22 pound turkey: 4 ½ hrs to 5 ½ hrs
Keep an eye on your turkey when it’s about 75% done. Then, check the temperature every 10 minutes. Remember that ovens can cook slightly hotter or cooler. If you notice the skin browning too quickly, you can always place aluminum foil on top.
Always Let Your Turkey Rest
Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. It’s much better to have a juicy turkey than a sopping wet cutting board!
Carve and Serve Your Beautiful Bird
At this point, all that’s left to do is admire your gorgeous, golden turkey, carve it up, make a rich, flavorful gravy, and wow your guests. Follow my tips on how to carve a turkey to present it beautifully on the table. For a complete Thanksgiving spread, serve the turkey with:
- Cranberry Sauce: An essential Thanksgiving sauce!
- Mashed Potatoes, Mashed Sweet Potatoes or Mashed Cauliflower (for a low-carb option): You always need something creamy.
- Sweet Potato Casserole: My favorite holiday casserole.
- Honey Glazed Carrots: They’re beautifully caramelized.
- Creamed Corn: They add a vibrant pop of yellow to the table.
- Balsamic Bacon Brussels Sprouts: This side dish always disappears fast!
Need help with a timeline on the big day? Check out my Thanksgiving game plan and comprehensive Thanksgiving menu. And if turkey isn’t your jam, I’ve also got a stunning prime rib, beef tenderloin, or honey baked ham you can serve. Lastly, if you have turkey leftovers (which are always the best), transform them into a turkey soup, turkey cobb salad, or turkey casserole!
Common Questions
Your bird may be condensating or your butter may be too cold and firm. Make sure your turkey has come to room temperature for an hour and pat it dry with paper towels to remove moisture. You can also soften the butter for 5 to 10 seconds in the microwave, then it should spread easily.
If you’ve checked the temperature in the thickest part of the breast and thigh and it’s at 165F then it’s cooked through. If it’s not golden enough, you can always turn on your top broiler for just a couple of minutes.
Lower the temperature of your oven and cover it with aluminum foil. Also, I recommend buying an oven thermometer to double check if your oven is cooking too hot.
Make sure your turkey isn’t positioned too high in your oven. If you can, lower your rack. Then, cover just that part with aluminum foil.
It’s normal for there to be some pink on cooked turkey, especially if you have a young bird. As the USDA says, you need to go by temperature, not color. As long as your turkey is cooked to 165°F it’s safe to eat.
If you make this turkey recipe, I’d love to hear how it turned out in the comment box below! Your review (along with over a thousand other reviews on this recipe!!) really helps give confidence to other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Roasting Rack This is the one I've personally used for years.
- Carving Knife A quality carving knife is key!
- Probe Thermometer An essential tool for cooking the best turkey.
Ingredients
Roast Turkey
- 12 to 18 pound turkey (*see notes below about using a larger turkey), fully thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 to 2 sprigs fresh sage
- kosher salt and black pepper
Herb Butter
- ¾ cup unsalted butter, room temperature
- 6 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
Vegetables Under Turkey (optional, but recommended)
- 1 onion, peeled and quartered
- 3 celery ribs, roughly chopped
- 2 carrots, roughly chopped
Instructions
- Bring the turkey to room temperature. Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
- Fill the cavity. Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don't overfill the cavity as you do want some airflow.
- Make the herb butter mixture. In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
- Rub the herb butter all over. Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about ⅓ of the herb butter between the skin and turkey breasts. Rub the remaining herb butter all over the entire outside of the turkey.
- Place on a roasting rack. Place the turkey on a roasting rack or on top of a bed of chopped vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
- Cook the turkey. Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don't need to baste the turkey, but do keep an eye on it after it's about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.
- Let it rest. Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
- Carve and serve. The last step is to carve the turkey and serve it up on a platter. Make sure to follow my tips on how to carve a turkey. And don't forget to save the juices from the pan to make turkey gravy!
Lisa’s Tips
- You can certainly use a turkey larger than 18 pounds, but you may need a little more herb butter and you’ll need to cook it longer. If your turkey is less than 12 pounds, you may have a little extra herb butter, so you might want to reduce the quantity.
- It’s common for ovens to vary by up to 25 degrees, with some cooking hotter and others cooking cooler (my oven cooks cooler). So it’s best to verify how your oven cooks (before the big turkey day), by purchasing an oven thermometer and testing.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted November 2020, but updated to include new photos and information for your benefit!
Behind The Scenes
Normally, I show raw and candid photos from my kitchen in this “behind the scenes” section (often taken as I’m testing the recipe). But because this turkey recipe is sooo intimidating for newbies, I instead wanted to highlight YOUR gorgeous photos of turkey success!
Over the years, I’ve received hundreds of photos across social media (thanks for always tagging me!) with exclamations of happiness when your bird turns out beautifully golden and worthy of that Thanksgiving centerpiece spot. I wish I could feature them all here, but hopefully this handful of reader photos will convince you of just how foolproof this recipe really is!
I made this for the first time this year, it was absolutely wonderful. Possibly the easiest turkey I’ve ever made. I was skeptical about the lower oven temperature but it worked out fine. I basted it once, because I can’t help myself but gosh it was so good.
Thrilled to hear your first turkey recipe was a success, Rita!
Used this recipe for Christmas dinner. Even though it was only the 2nd time I made a turkey, it turned out AMAZING! My family loved it
Wonderful! Happy to hear your turkey was a success, Sarah!
Hi, I’ve used this recipe for several Thanksgivings in a row and it’s always nice receiving compliments from family on a tasty and juicy turkey.
One question I have is if I’m in a situation where I’m cooking the turkey and taking it to another person’s house, would you cook turkey differently and how about reheating it? Thank you for this golden recipe!
Hi Jeffrey – so happy you’ve loved this turkey recipe over the years! If you’re taking it to another person’s house, the best option is to cook fully, then gently reheat at 300°F. Keep the turkey tightly covered with foil and add a little broth to the bottom of the pan. Alternatively, you could pre-carve the turkey and then reheat the slices in the oven or in the microwave. Hope that helps!
This recipe was straight forward and easy. Fantastic! Very delicious for Christmas Day. Did a few curls with the 17 lb turkey to get some exercise too :) Paired with mashed potatoes (Heluva Good sour cream makes it mouth watering) and your gravy recipe (added mushroom and roasted red peppers). Sautéed green beans to round it out.
Haha, yeah, big turkeys are definitely a bit of an exercise. ;) So glad you enjoyed this turkey and those sids as well. Merry Christmas, Todd!
5 stars! Made this today for Christmas ! Best turkey I’ve ever roasted! Followed your recipe completely. You really have delicious tested recipes ! Thank you !
Yay! Happy to hear your turkey was such a hit for Christmas, Michelle.
Absolutely delicious – and this with my first turkey. My family loved it. Thanks for sharing. Many regards from Bavaria
Happy to hear your turkey was a hit, Petra!
Would it be possible to prepare the turkey with the butter rub the day before and cook it the next day. Thank you.
Absolutely delicious! The mositest most flavourable turkey I have ever had. Thank you
I’m so glad your turkey was a success, Yvette!
I have yet to make this, but my daughter in-law has made this recipe 2 thanksgivings in a row. Hands down this is the best turkey I have ever had. So good. I will be trying it for the first time over Christmas. I hope I am just as successful.
Hi Angelique – I’m sure your turkey will turn out just as beautifully as your daughter-in-law’s. Enjoy!
It was the best turkey I have ever made. I was stunned. This will be my got to instructions every time. Thank you!!
I’m so glad this turkey is such a hit, Angelique!
What temperature do I set my oven to?
You’ll roast this turkey at 325F. Enjoy!
Thanks so much for your thorough and clear recipe instructions and tips. My family have loved my first turkey. It is so delicious! Will make it again. Thanks for sharing the recipe! Van
Happy to hear the whole family loved this turkey recipe, Van!
I haven’t made this yet, but will be for this Christmas. Am I able to use Olive oil or other butter alternative? We have members in the family who can’t have any dairy at all.
Thank you!! Looking forward to making this!
Hi Emily – yes, you can use olive oil or a dairy-free butter alternative. Hope you enjoy this turkey for Christmas!
I followed this recipe to the T and it turned out perfect. The turkey was so juicy and flavorful. This was the 1st time I did not truss the legs and it made a huge difference. The herb butter was delicious. I highly recommend this recipe, you do not need to change a thing. 👌
So happy you had a juicy and flavorful turkey, Ruby!
Can you put this in an oven bag?
Hi Tanya – you can but it’s not needed.
I made this recipe for the first time this year for a couple different Thanksgiving meals. The directions were clear and easy to follow, and your “Common Questions” section was helpful. Both turkeys turned out magnificently and I received rave reviews with each one! I appreciate you elevating my cooking game and making my cooking chops seem so exceptional. This is now my go to recipe for Thanksgiving turkey!
Yay, I’m happy it’s now your go-to turkey recipe, Cori! Enjoy!
This was the best turkey I have ever made. Been cooking for decades. Everyone had praise for the bird. Your recipes are so good. The next meat I am cooking will be prime rib & I will definitely be using your garlic crusted prime rib recipe.
Hi Pat – I’m so glad this turkey recipe was a winner, and I hope you love my prime rib just as much!
Followed your recipe exactly. My 12 pound turkey was the hit of our catered dinner for 15. So happy I found your amazing recipe. Thank you.
Happy to hear your turkey was a success, Jerome!
I’ve made this turkey recipe the last several years in a row. So EASY and delicious.
Happy to hear you’re loving this turkey recipe, Brandy!
Can this be put in an oven bag?
Best turkey recipe ever, my go to!! Always perfect
I’m so glad you found your new go-to turkey recipe, Kathleen!
Made this turkey for Thanksgiving. I am used to “stuffing the bird and tying the legs” but followed the recipe exactly and the bird came out as juicy as Lisa said. I was worried about trying a new turkey recipe for my 19 guests but I have used so many of Lisa’s recipes and they have come through, so I thought I would give it a go. We are a holiday turkey family so I will be using the turkey recipe again at Christmas.
Hi Deborah – thanks so much for trusting my recipes! I’m happy to hear you and your guests loved this turkey for Thanksgiving.
This was my year to host, and I have not cooked a turkey in years. After reading your simple recipe, I knew I could manage it! It came out perfect, my thermometer was right on, and my turkey was done earlier than I had planned, but it was able to rest beforr I carved it. The herb butter was delicious! Thank you! I now have many of your recipes printed out for Christmas. I am so happy I found you.
Thrilled to hear your turkey turned out perfectly, Laurel!
Followed this amazing recipe for the 3rd year in a row; I am new to cooking and this was so easy to follow. ❤️
Glad this has become a tradition now, Jennifer!
This is my second year being in charge of the turkey for Thanksgiving and I personally am not a big turkey fan. Your recipe provided a juicy turkey that my husband and 18 year old son raved about! Thanks again for making my life easier by doing what you do🩵
Hi Jessica — Great to hear your turkey turned out perfectly and the whole family loved it!
Hello Lisa,
I made your Easy Turkey recipe for my “friendgiving” day after Thanksgiving I do every year for my friend who was a nurse at the VA hospital for years. She doesn’t cook and always comes to my house for turkey.
This turkey recipe WAS easy and delicious. The herb butter was the key to it staying moist and yummy, I think. I definitely will do it again for next year. Thank you for sharing.
Hi Jan – I’m so glad this turkey was perfect for your Friendsgiving dinner!
I had to make my own turkey for the first time a few years ago and this was a hit. Growing up I never liked turkey because it was annoying to make and difficult to keep moist and not taste bland. This recipe is the easiest recipe I have made while keeping good flavour. You can taste the citrus all through the meat and the skin is so yummy and crispy. I make this every Thanksgiving and sometimes Christmas too. All my guests love it and request the recipe.
Glad this Thanksgiving turkey was a hit for the holidays!
I used this recipe to make the Thanksgiving Turkey.. (first time ever) and it was perfection! Everyone could not believe how delicious it was. The breast meat was not dry at all. ! Really easy and excellent recipe.
Yay, I’m happy to hear you had a perfect turkey, Jennifer! Happy Thanksgiving!
I make many of your recipes & everything always comes out perfect. So, when I bought my first turkey from a farm ($$$$) as opposed to a regular organic one from my market, I knew where to come for a perfect turkey. I did not take a photo, but it came out, visually, like all my other turkeys, beautiful. BUT, my most expensive turkey was SO juicy and perfect. This, even though my oven meat thermometer didn’t work. I just cooked it about 10 minutes or so per pound and made sure I rested it for 20 minutes. It was 14.5lbs and we have been eating it, every which way a few days already! Thank you for your easy, well thought out recipes.
Thrilled to hear your first roast turkey was a success (and well worth the money spent!). I hope you have a wonderful Thanksgiving, Elly.
Dear Lisa
Your recipe for a delicious roasted turkey is a true winner! I love not stuffing my turkey. I love that with lemon and the herbs, this turkey recipe, is a true winner for the last 3 Thanksgivings! It’s juicy and with a nice crispy skin, easy to carve. The only thing I learned from making this delicious recipe, is to turn the pan, so its evenly roasted and the skin is evely browned and roasted. I also remove the pan from the oven completely to baste, that way we don’t lose the heat in the oven.
Best turkey ever 3 years in a row! Thanks Lisa!
All the best to you and your family this holiday season!
Wow, 3 years in a row! Happy to hear this roast turkey has become a tradition now, Dolores.
This is the best turkey you will ever have. I have followed Lisa’s turkey recipe for two years in a row now and each time it came out PERFECT. My guests each year were very pleased. It came out juicy and flavorful! Best turkey recipe out there!
Hi Lindsay – Thanks for coming back again this year to make my turkey recipe. So happy to hear your guests loved it as well!
Delicious! Our turkey was moist a tasty. I use a roaster in order to keep my oven freed up for other side dishes. Worked out perfectly.
Hi Celia – I’m so glad you ended up with a moist, tasty turkey. Happy Thanksgiving!
For the past several years we have fried our turkey. But this year I received your with the turkey recipe was in it. I liked how it sounded and thought I can do this. Well to say the least I will be using this recipe again and again! The white meat was so juicy and flavorful.
I did make some adjustments as some in our family do not like rosemary so we left that out and added a little sage to the butter. The time to cook our turkey was a little faster than I had planned, but we let it rest for the 30 minutes and then I tented it with foil until our guest arrived and my husband carved it. I liked several things about the recipe, but one of your suggestions that I followed was not needing to rinse the turkey. That was a win win. Thanks for your recipe.
Hi Julie – Thanks for giving my recipe a try this year, I’m happy you loved it! It really is quite easy and feel free to tweak those herbs in the butter, as you did. Happy Thanksgiving!
This was the BEST turkey recipe! Came out beautifully! I often feel overwhelmed when making a large turkey but Lisa’s recipe was so clear and easy to follow. It was truly delicious–my family loved it. Thank you!
Thrilled to hear this recipe was easy to follow along to, Rosie! Hope you had a wonderful Thanksgiving.
This recipe is delicious and so easy to follow! The drippings also made the best gravy I’ve ever tasted, so rich had full of flavor! It will definitely be used in our home for years to come!
Yay! I’m glad you were also able to make the turkey gravy from this, Shelly. Enjoy!
I have used this recipe for the last three years. It turns out perfect!
Great to hear this has become a family tradition now, Susan!
I can’t believe I did not take a picture of the whole bird, but maybe this will qualify anyways.
I actually made several of your amazing dishes(sweet potato, carrots, Brussels sprouts, ham, turkey and gravy) The sweet potato was my favourite; everyone loved the crunch of the nuts!
Thanks for ALL the great recipes!!
Thanks for taking the time to leave a review, Wendy! I’m so glad you got to enjoy all those dishes for Thanksgiving—sounds like the best dinner spread yet :)
This was the best Thanksgiving turkey recipe! My sister left her “best turkey” recipe at home so we used this recipe. It is now the new family “best turkey” recipe! Loved the herbed butter! The turkey was so moist and delish!
Wonderful! I’m so glad this has become your family’s new favorite Thanksgiving turkey recipe, Kelly.
Excellent flavors! I made a 20 lb turkey following your recipe. I made double the herb butter 2 days before so the flavors could infuse. I placed my turkey on a bed of cut up onions, carrots, celery, apples and remainder of herbs, as you suggested in lieu of a rack. I did add a cup of chicken broth to the pan. I tented the turkey after the first half hour. The turkey came out golden and moist! Everyone complimented the outcome and took leftovers home. Thank you for this detailed guidance recipe.
Thanks for leaving a review, Melanie! I’m so glad your turkey turned out perfectly for the big day using this recipe.
Hi Lisa.
I made this recipe for Thanksgiving and it was EXCELLENT! I followed the recipe exactly and the turkey came out absolutely perfect! The skin was golden brown and the meat was moist and delicious! I got a lot of compliments! I also invested in a “leave-in” probe thermometer. The best tool ever! This will be my go to turkey recipe from now on!
Thank you for sharing!
Steve
A leave-in thermometer is a game changer! Glad this turkey was perfect for your family dinner, Steve.
SO FLAVORFUL! The herbs matched the delicious flavor of turkey perfectly. It was a match made in heaven not to mention so juicy and the CRISPIEST ever!!
The skin is the best part, lol! Glad your turkey was a success this Thanksgiving, Kristen!