Easy Thanksgiving Turkey Recipe

Are you ready to make the BEST Thanksgiving turkey recipe? Trust me, it’s easier than you think!

You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey recipe that’ll impress your family and guests.

Roasted Thanksgiving turkey on a plate.

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 cooked a turkey. It’s because you don’t want to screw up a big, holiday meal with all your friends and family over…am I right?

But here’s the funny thing, cooking a turkey is actually super easy! Think of it as cooking a really large chicken. It might take longer to cook, but other than that, the process is pretty darn similar.

Sure, some people get fancy with expensive equipment, gadgets, smokers, and flavors, but you don’t need any of that to make a classic, ultra-flavorful, and juicy turkey. Just follow my Thanksgiving game plan so you know what to buy and cook when. Then follow the recipe and tips below. Easy!

Simple Ingredients for the Best Turkey Recipe

Besides the turkey, you just need herbs, aromatics, and a little seasoning. Simple really is best!

  • 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 Garlic: The onion will go inside the turkey and the garlic will be rubbed on the outside. But together, these aromatics will infuse the meat and skin with savory goodness.
  • Lemon: Adding lemon wedges inside the turkey helps keep the meat moist and adds a zing of freshness.
  • 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.

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.

Ingredients for the best Thanksgiving turkey recipe

What Size Turkey to Buy?

The general rule of thumb is 1 pound of turkey per person. Or 1 1/2 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:

  • For 8 people: get a 10-12 pound turkey
  • For 12 people: get a 14-18 pound turkey
  • for 16 people: get an 18-24 pound turkey

If you have less than 8 people, I still recommend buying a 10-12 pound turkey. Anything smaller and your paying more for bones rather than meat. Remember, you can freeze turkey leftovers.

If you have 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 – buy your turkey at least a week before Thanksgiving. Then, let it thaw in the fridge 2 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 here. 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. And besides, it’s better to fill the turkey with aromatics and herbs that give it 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.

How to Prepare and Cook Turkey

Thaw and remove 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.

Giblets being removed from a Thanksgiving turkey

Pat dry and stuff. Pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.

Stuffing a Thanksgiving turkey with onions and herbs

Make herb butter. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.

Mixing herb butter in a bowl for roasting turkey.

Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.

Spreading herb butter all over Thanksgiving turkey

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, leaving the meat to cook unevenly. So even though your mom (and likely grandmother) did it, skip it.

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!

Thanksgiving turkey on a roasting rack above vegetables.

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°-160°F (measure at the thickest part of the thigh or breast). But here’s a guideline:

  • For a 10-14 pound turkey: 2 1/2 hrs to 3 1/2 hrs
  • For a 14-18 pound turkey: 3 1/2 hrs to 4 1/2 hrs
  • For a 18-22 pound turkey: 4 1/2 hrs to 5 1/2 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. Better to have a juicy turkey than a sopping wet cutting board!

Thanksgiving turkey on a plate with lemon wedges.

Carve and Serve Your Beautiful Bird

The only thing left at this point is to admire your gorgeous turkey, carve it, make some flavorful turkey gravy and wow your guests. Just follow my tips on how to carve a turkey. For a complete Thanksgiving spread, consider serving the turkey with:

Need help with a timeline on the big day? Check out my Thanksgiving game plan, and peruse the Thanksgiving menu I’ve put together. I’ve also got a prime rib or honey baked ham if turkey isn’t your jam. And If you’ve got turkey leftovers (which are always the best), transform them into a turkey cobb salad or turkey casserole!

For a turkey that cooks even faster… make my maple orange glazed spatchcock turkey recipe. It’s not traditional, but it’s citrusy sweet delicious!

Perfect Turkey Recipe Video

Want to cook the best Thanksgiving turkey recipe? Watch the video below! I’ll walk you through it step-by-step. You’ve got this!

Common Troubleshooting Questions

Why isn’t the butter sticking to the turkey?

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 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.

What happens if my turkey is cooking faster than expected, and it’s already 165°F?

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.

What happens if my turkey skin is burning, but it’s not yet done inside?

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.

What if the very top of the breast skin is turning golden faster than the rest?

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.

What if there’s a little pink inside, especially around the joints?

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.

I’m pretty confident that with this tutorial, you’ll become a Thanksgiving turkey master. So if you make it, let me know how it turned out! I’d love to hear what you think in the comments below.

Thanksgiving turkey on a plate with sage and lemons.

Easy Thanksgiving Turkey (Best No-Fail Recipe)

4.99 from 153 votes
Prep Time: 30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Servings: 14 servings (for a 14 pound turkey)
Author: Lisa Bryan
This is the BEST Thanksgiving turkey recipe. You don't need to brine and you don't need to baste. Just a few simple steps and you'll have a perfectly golden, juicy, and insanely flavorful roasted turkey that'll impress your family and guests. Watch the video above!


Roast Turkey

  • 12-18 pound turkey (*see notes below about using a larger turkey), fully thawed
  • 1 onion, peeled and quartered
  • 1 lemon, quartered
  • 1-2 sprig fresh rosemary
  • 1-2 sprig fresh thyme
  • 1-2 sprig fresh sage
  • salt and pepper

Herb Butter

  • ¾ cup unsalted butter, room temperature
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped

Vegetables Under Turkey (optional, but recommended)

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


  • Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
    Giblets removed from a whole Thanksgiving turkey
  • 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.
    Stuffing a Thanksgiving turkey with onions, herbs, and lemon
  • In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
    Herb butter mixture being mixed in a bowl.
  • Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.
    Rubbing herbed butter under the skin of a Thanksgiving turkey.
  • Rub the remaining herb butter all over the entire outside of the turkey.
    Rubbing herbed butter all over the skin of a Thanksgiving turkey
  • Place the turkey on a roasting rack or on top of a bed of vegetables (if you don't have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
  • 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 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 turkey. And make sure to save the juices from the pan to make turkey gravy!
    The turkey recipe carved on a platter.

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.


Calories: 515kcal, Carbohydrates: 1g, Protein: 70g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 249mg, Sodium: 528mg, Potassium: 733mg, Fiber: 1g, Sugar: 1g, Vitamin A: 411IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 3mg
Course: Main Course
Cuisine: American
Keyword: roast turkey, thanksgiving turkey recipe, turkey recipe
©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.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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409 comments on “Easy Thanksgiving Turkey Recipe”

  1. Hi Lisa,

    Thank you so much for this recipe! I was scrambling for a few weeks trying to find a good, direct video and ended up choosing yours. For a first time turkey maker, I was receiving a TON of compliments for my turkey last night so big shout-out to you for saving my Thanksgiving!5 stars

  2. The turkey came out beautifully browned and was delicious. Thanks Lisa5 stars

  3. Delicious and easy Turkey recipe! I loved the fact that there is no brining or basting involved! Easy prep with just a few ingredients but the taste is fantastic. This was the juiciest Turkey we have ever had. No dry breasts here! Definitely will become our go to Turkey recipe. Also really appreciated the easy to follow carving instructions.5 stars

  4. This recipe could not have been easier to make and our little Thanksgiving family bubble was so happy with how it turned out! The only advice I have is I would keep a closer eye on the temp towards the last hour of cooking. Our oven must get slightly hotter or something because it did cook a little faster than expected and was very slightly overdone, I have to be honest. 😉 But still tasty! Thanks Lisa for making my first turkey a success!5 stars

    • Thrilled to hear that Amanda! And thanks for letting us know in regards to the cooking time – especially for those whose oven cooks a bit hotter.

  5. Happy Thanksgiving! I cooked a turkey for the first time. Like all of her recipes I tried, this was also easy and delicious. The directions are clear and the video really helps. 5 stars

  6. Fist time with cooking a Turkey and it came out great! We also made the Healthy Green Bean casserole, Honey Glazed Carrots, Gluten-free gravy, Cranberry Sauce., and the Cauliflower Mash. You can trust all of Lisa’s recipes! Looking forward to making this again when we can gather again as a big family. 5 stars

    • Hi Ally – wow, you really cooked up the Downshiftology menu this year! I’m so happy you loved all of those recipes, and I agree, I look forward to a much bigger holiday next year. Happy Thanksgiving!

  7. Thank you Lisa!! This turkey recipe was on point. It was easy for my first time preparing a turkey. The meat was flavorful and juicy!!! This will be my go to recipe.5 stars

  8. Delicious! We’d never cooked a turkey before, but this recipe broke it all down and made each step manageable. We especially loved the lemon—a new and delightful addition to our Thanksgiving turkey! 5 stars

  9. I don’t even know where to begin with this turkey recipe – super crispy and really buttery, every bite was tender as can be! Crispy and juicy is a perfect combination, and this recipe definitely succeeds in both. As someone who has never made a turkey before, I can confirm that this is a really fool-proof recipe. Thanks a lot, Lisa! I will definitely be making Christmas recipes very soon!5 stars

  10. This is an amazing recipe. The Instructions are detailed and easy to follow. 
    The Turkey is very easy to make and tastes delicious!5 stars

  11. This turkey recipe is so simple, moist, delicious and stress free that it will dethrone your mama and possibly your nana as queen of the bird. Lisa’s instructions are very clear and easy to follow, she also provides just the right amount of information to troubleshoot if need be. I cant wait to make it again next year (fingers crossed) to share with the rest of my fam.5 stars

  12. This recipe was amazing!!! My bird came out so flavorful and I loved Lisa’s coaching throughout in the video! When Lisa said my hands were some of my best kitchen tools, it was honestly a little life changing and gave me confidence on this recipe and others I made today! Lisa, thank you for the work that you do, you have taught me to be a better cook, and I think caretaker for my husband/daughter with the skills you have taught me 💜💜💜5 stars

  13. I liked the recipe, and it was easy to follow. The only problem was after 2 1/2 hours, I checked the thickest part of the breast and it was at 165 and the skin was a crisp golden brown. I took the turkey out of the oven, wrapped it in foil and let it sit for over 30 minutes. When I went to carve it, the legs were very pink and runny. I ended up cutting off the breast, which seemed done, and putting the rest back in the oven. Not sure why this happened, but I might cook at 350 degrees next time. 4 stars

    • Hi Jacques – depending on the size of your bird and a few other factors, some pink is normal. Check out the information I have linked above. But glad it all worked out in the end. Happy Thanksgiving!

  14. Lisa your recipes are the best, always easy to follow. We loved the turkey it was delicious. 5 stars

  15. I can’t express enough how much I LOVED this recipe. It’s super easy to make and delicious. This has been my first turkey ever and I was so impressed by the recipe. Will totally make it for Xmas or next thanks giving. Thank you Lisa! 5 stars

  16. Lisa thank you for this amazing easy Turkey recipe!! It was my first time hosting and the turkey was easy simple and ABSOLUTELY DELICIOUS!!! I5 stars

  17. I cooked my first Turkey in a very long time. I’m so glad that I had this recipe and video to guide me. The turkey came out so good. It’s actually one of the best tasting turkeys I’ve had in a long time. The meat was moist and flavorful including the breast meat. I also used Downshiftology’s Mashed Potato recipe which was also delicious! This recipe was such a big hit that I will be making it again for Christmas! Thanks for all the amazing recipes and easy to follow videos Lisa!!5 stars

  18. Thank you for posting this recipe Lisa. I followed your guides and made sure I read every detail on tips to make my Thanksgiving turkey a success. It is so juicy even my pickiest eater son ate almost half of the turkey 🦃  breast himself. He is 6.5 years old and I have a 17lbs turkey. 😂👍🏻😊5 stars

  19. Made my very first turkey today with your recipe. The hubs and I watched your YouTube video and followed it exactly! It was the best, most juicy turkey ever!!! Thank you so much!5 stars

  20. I have been making turkeys for 50+ years. I’ve tried all the basic recipes, our family recipe and several variations. I have cooked over 100 turkeys in the last 55 years. This year, having tried several of Lisa’s soup recipes ( delicious! ) I thought I’d give her turkey recipe. Glad I did. I violated one of my cardinal cooking rules in the process, viz., “turkey can never be seasoned with garlic”. Boy, was I proven wrong! Plus, the mirapoix under the turkey made the absolute BEST gravy I have ever tasted. I always struggle with the turkey gravy. I can’t stand watery, flavorless turkey gravy. Now that I have used Lisa’s recipe, I have absolutely NAILED turkey gravy! I will never  do it any other way. I only made one little change to the mirapoix: I added a couple of fresh Crimini mushrooms. ( I occasionally substitute shallots for the onions, but I did not do that with this recipe.)

    Bottom line: I am now a Turkey Meister. Courtesy of Lisa. Better late than never! This is my forever turkey recipe. Thanks, Lisa! Best wishes, and stay healthy.  Jerry5 stars

    • Hi Jerry – wow, I’m so thrilled that you loved the recipe! The mirepoix vegetables really do enhance the gravy as well, don’t they? Thank you for giving both recipes a try and I’m elated that it’s now your forever turkey recipe. Happy Thanksgiving!

  21. This was my first time making Thanksgiving dinner. I followed this recipe to the T, and my turkey turned out amazing. I was a little nervous since the red pop-up thing that came with my turkey hadn’t popped up by the time I took it out of the oven, but in the 30 minutes of resting time, it eventually did pop up. Thank you Lisa for making Thanksgiving turkey totally doable for newbies like me!5 stars

    • Hi Dani – I’m so happy you enjoyed this recipe! And yes, the temperature definitely increases after the bird is taken out of the oven. Glad your little pop up thing worked, haha!

  22. Love this recipe! This was our first time making a turkey for family! It was very easy to make and very tasty!5 stars

  23. This recipe, along with honey glazed carrots, healthy green bean casserole and mashed potatoes, made for the most delicious thanksgiving I can remember. It was truly EASY, tasty and beautiful. Once again, Lisa knocked it out of thre park!!5 stars

  24. This recipe was so easy, so delicious and so beautiful! I will be making this recipe year after year! 5 stars

  25. This was my first Thanksgiving flying solo with the cooking and this recipe was simple to follow (I also watched the YouTube video) and our turkey came out amazing! The herb butter was a delicious touch. I will definitely use this recipe yearly! (posted with hashtag on IG! IG username: @manda_bucc)5 stars

  26. Thank you Lisa! This helps me a lot. I was going to tie up the legs like my Dad did but took your advice 
    Awesome 👏 5 stars

  27. Simple, fool-proof recipe! Our turkey came out delicious! 5 stars

  28. So…what did I do wrong? The butter won’t come off my hands. I keep drying the skin, and yet the butter just slides around and doesn’t stick. Is my turkey skin too wet? Or, could it be that my butter’s too soft? It’s 68 degrees in my house. I don’t imagine that’s too warm. I’m so frustrated. It looks so easy. Please help! 

  29. I just put the bird in the oven using this recipe but my butter wouldn’t stick to the outside of the turkey so I melted the butter and am going to baste It every hour.  Keep your fingers crossed!

  30. OMG, I can’t rave enough about this Turkey recipe (we did our dinner one day early), it was so delicious! If it wasn’t for Lisa I would not have dared cook a turkey again, as past efforts were underwhelming aka dry and boring in flavor. Not this one, you can eat the meat all by itself, so yum! Thank you!5 stars

  31. Question…. Could you melt the butter and pour it over the bird on the outside instead of using softened butter. I’m finding it very difficult to spread the butter on the outside of the bird after making sure he was dried off. I’m not using the herbs as my mil can’t tolerate them.

  32. I love this recipe. Easy steps to follow. Our first time making a turkey and it came out amazing.  5 stars

  33. This looks great! No need to cover the turkey while baking though?

  34. So great to have an easy to make recipe, totally helps with taking on the role of making the turkey! I did it twice! The second time, I brought in a friend under my wing to finish cooking it and she too was happy to see the title. Was great to smell all the delicious herbs throughout the whole house. Definitely enjoyed our outcome. Thank you also for posting the carving how to, helped my husband easily learn and now he seems to be a pro :) 5 stars

  35. Hello there Lisa, quick question? Do i still need to add salt and butter to my turkey if i have already injected it will a marinate? Just don’t want over salt it. Wish i could have found your recipe first, seems so my easier and faster prep. Thank you in advance.5 stars

  36. Would it be ok to prepare the day before and bring to room temp day of cooking?

    • Hi Jennifer – I don’t recommend that as it usually dries out the bird. It’s best to cook day of, or if you do cook ahead of time, just reheat individually sliced portions.

  37. Awesome. Great presentation. Love it.❤️5 stars

  38. just like everything else lisa posts, this is truly a no fail recipe! i’m so appreciative of the time and dedication she goes through to test and make sure each recipe is perfect. this was our first time making a turkey and everyone loved it! even those that said they don’t normally like turkey because of how dry it is went back for seconds! everybody loved it and i cant wait to make it again!5 stars

  39. Is it possible to make this dairy free? Olive oil?

  40. I love the food and videos you provide thank you so much for all your devotion and time to provide healthy food that’s relatively easy to make.  I do have one question before I attempt this turkey recipe so do you have a regular or convention oven? I know I have to adjust most recipes down 25 degrees and reduce cook time by 20 minutes because I have a convection oven with multiple settings roast/bake/ broil/ gentle bake . Hopefully you answer before Thanksgiving day.   Happy thanksgiving!

  41. Lisa, can we use Ghee as a substitute for butter for the turkey? Much Love, Crystal 

  42. I have a couple of questions.  First, my brother is allergic to citrus, what would you suggest instead of the lemon in the recipe?  Also, my husband really wants to brine the turkey this year.  Can I follow your recipe with a brined turkey? Thanks so much!5 stars

  43. I made this recipe with a 16# turkey for a 6 person early Thanksgiving dinner.  I watched the video first which was helpful and followed it pretty much to the tee, although I used a shallot for the cavity as my onion bag was depleted.  The rest was followed to a tee though and the herb butter smells so good.  I (accidentally) cooked the bird upside down because I couldn’t figure out how to tuck the wings under as the video suggests otherwise so the breast part did not brown but it was incredibly moist and perfectly done!  I do make a turkey every year and I usually try different recipes but my husband said he really enjoyed my cooking! Thanks, Lisa!  Happy Thanksgiving! We are thankful for you! 5 stars

    • I’m happy to hear the turkey still turned out perfectly juicy as it was cooked upside down! Glad this was a winner at your early Thanksgiving dinner :)

  44. I am NOT a cooker. Earlier this year I cooked a turkey and it was garbage! We had to throw it out because it was a rubber ball (thats how bad i am at cooking LOL). 

    Im Canadian, Thanksgiving was over a month ago. No pressure so I figured I would try this recipe (and my first downshiftology one!)

    It turned out AMAZING. I put butter and herbs in places I thought I would never touch LOL but it was easy and the flavours went throughout the meat. The gravy had ALL the flavour. Definitely making this again. I even impressed my mom!!! Lol5 stars

    • Yay!! I’m so happy and excited for you Terri! It sounds like you did a wonderful job, you should feel proud of yourself. You definitely get mighty close to the turkey (ha!), but it’s all worth it in the end. I hope you enjoy this recipe again and again!

    • So glad you were able to enjoy this turkey recipe past your Thanksgiving! It is a bit strange at first digging under the skin – but it’s well worth it for that crispy golden skin :)

  45. Delicious and pretty easy to make! And the size of the turkey is just perfect for my family!5 stars

  46. This is my first time making a Turkey. I appreciate the step by step directions and all the tips and tricks.5 stars

  47. What a gorgeous turkey! I absolutely love that golden color from the herb butter. Such minimal prep too! 5 stars

  48. Wow! This definitely looks like the perfect Thanksgiving turkey to me. :)5 stars

  49. OMG, that butter rub! Looks like the perfect turkey for sure! Beautiful presentation as well. Thanks so much for sharing!5 stars

  50. This is exactly how my mother always made her turkey, as I do now as well. Your right. It IS a no fail way to bake a turkey and is always juicy and delicious. Ive never placed the veggies underneath so I think we will try that this year! Thanks.5 stars