Easy Thanksgiving Turkey Recipe


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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!

Ingredients for the best Thanksgiving turkey recipe

Roast Turkey Ingredients

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.

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 – 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 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° 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. 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!

Common 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)

4.98 from 435 votes
Prep: 30 minutes
Cook: 3 hours 30 minutes
Total: 4 hours
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 below to see how I cook and carve my turkey!




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 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. A really useful video, thank you. I intend to follow it this year and cook my Christmas turkey your way. I like your carving too, seems easy enough for me to follow.

  2. This recipe is so easy and delicious! I think this will be my 3rd year following your recipe …everyone loved it last year so i’m in charge of the turkey this year as well..my wife is in charge of the sides and i get the big job which doesn’t disappoint with your recipe…i highly recommend! Thank you and have a great holiday!!

  3. There will only be three of this year for Thanksgiving…Any suggestions for doing this method with a bone-in turkey breast instead?

    1. Hi Kim – I have a recipe for a bone-in turkey breast in my cookbook, if you happen to have it. If not, I also recommend just cooking a smaller turkey and then enjoying the leftovers! There’s so many tasty recipes you can whip up afterwards. :)

  4. I have made this turkey recipe for two years now and my family still talks about how good my turkey and your turkey gravy is. This turkey is so juicy and full of flavor. I cannot wait to have this meal again soon. Thank you Lisa, you are my go to when it comes to cooking. I love how you give visuals and share tips I would have never thought of. Me and My family appreciate you!!5 stars

    1. Aw, thanks so much, Kim! And thank you for coming back year after year to make this turkey recipe. I’m thrilled you love it!

  5. This is a delicious recipe and easy to follow recipe. I am from Canada, and my family and friends throughingly enjoyed this version for our Thanksgiving day feast. Thank you Lisa.5 stars

      1. Hi. Can I use oil to make this dairy free? Do I need to adjust any cooking time or anything?

      2. Hi Amanda – yes, you can do that. You can also use ghee or vegan butter. No other adjustments needed. Enjoy!

    1. You can, though I don’t recommend stuffing the turkey. I always recommend cooking stuffing in a separate casserole dish. Make sure to watch my video as to why. :)

  6. This is such an easy step by step recipe and it absolutely delicious! My family had an early Thanksgiving last weekend and everyone was thrilled with the turkey. Not many leftovers for the next day!

    Highly recommend this recipe if you are a novice at cooking the turkey or even if you are a pro.5 stars

  7. This is the best recipe I found so far for my first Thanksgiving! Question: Can I season and prep the turkey the night before and let it sit in the fridge (including the butter herb mixture)? Thank you!5 stars

  8. I used this turkey recipe for our thanksgiving here in Canada this year. I usually cook just a turkey breast, but wanted to do something different this year. This recipe made the daunting task of cooking a whole turkey so easy. It was moist and flavourful and just a delight. And the sandwiches afterward……so yummy!

    My one note to anyone trying this recipe for the first time is definitely pay attention to the note about oven temperature. We had just moved to a new house and I’m glad I followed that advice. :)5 stars

    1. I’m so thrilled you loved the turkey, Genevieve! Cooking in a new house is always a bit daunting as it takes a while to get used to new appliances. And good note about the temperature, that’s key. :)

  9. I made this recipe for the first time last year. It came out perfectly moist and delicious. Guess who’s hosting Thanksgiving again?! Lol. This is now my go to recipe and I look forward to making it again.5 stars

    1. Haha, she who serves the tastiest turkey gets hosting responsibilities year after year. ;) Hope you have a wonderful Thanksgiving again this year!

  10. I am hosting both sets of parents this year so the pressure is on! Ingested this out and it was delicious! Let’s hope I can do the same thing next Thursday! 😜5 stars

    1. I’m sure you can handle the pressure of both set of parents and nail another wonderful turkey, haha. You can do it!!

  11. We’re not big turkey fans in our household, so we used this recipe for chicken instead. I think the spice and herb blend is pretty good, but we almost doubled up all of the herbs, as well as the veggies. The veggies under the bird are obviously going to be delicious, so there’s no reason to skimp on them. They’re also the first to get eaten, with the others usually landing in leftovers storage for the fridge. For the Q&A: I really appreciated the tip about what to do if your bird is cooking too quickly in one spot, and I think lowering and covering the area are a great solution. I think starting with a lower rack could be emphasized a bit earlier in the recipe.

    1. I’m happy you enjoyed this recipe on chicken rather than turkey. More herbs and veggies sounds like a good tweak as well!

  12. So I promised to host this Thanksgiving (I’m in Canada) and boy did I deliver with this delicious recipe!!!! Even our friend who NEVER eats turkey cause it is bland and dry he says, asked for seconds, and I was shocked lol Was it moist? yes, Delicious with the thyme & rosemary aroma coming through and butter…. My husband was like , well thats covered,we know who will be hosting every Thanksgiving now …5 stars

    1. Haha, yes, you’re now roped in to make turkey every year! It’s the drawback of making a fabulous turkey. ;) So happy you enjoyed it for your Canadian Thanksgiving feast.

  13. I was put in charge last thanksgiving w/the turkey and being intimidated, I immediately referred to my recipe comfort zone – this website. Have been a fan of all recipes and she never misses! tasted amazing and thanks to the instructions I got it done!5 stars

  14. I always put vegetables under my turkey and use an onion and herbs inside. I mix butter and thyme to go under the skin. I’ve never tried the garlic so was curious and will try.
    I used to worry about cooking a turkey but as you say just like cooking a very large chicken. I always check the temperature it’s so important
    Great instructions so informative. Thank you 😊5 stars

    1. Yes, I think when you change your mindset that turkey is essentially a large chicken it helps to reduce stress, lol! Happy you enjoyed the recipe and information.

  15. This recipe has changed our Thanksgiving game the past two years! It seriously yields the most flavorful, juicy, and delectable turkey you will ever sink your teeth into. Disregard every other turkey recipe and let this lead you.5 stars

  16. Love this recipe, made the turkey really juicy. I did reduce the butter a little to cut down on calories. This also prompted me to go ahead and buy the food thermometer to be safe. Love Lisa’s recipes and proudly own her book. Can’t wait to continue trying more recipes.5 stars

    1. That food thermometer is key to making the best turkey recipe! Happy you loved it. And thanks so much for buying my cookbook as well. :)

  17. Perfect, I have made this twice already and couldn’t be more thrilled with the result, the video was spot on and very informative, this is in my rotation a lot more often, not just during the holidays, I was always intimidated to make a whole turkey, not anymore, Thank you for sharing your recipe!!!!!!5 stars

  18. Downshiftology is my go to for most of my recipes. I’ve followed this Turkey Recipe numerous times & it always yields a delicious, moist turkey. My family loved it.5 stars

    1. Yay, sounds like you’re a turkey master now, Tara! Haha. Thanks for coming back year after year and making this recipe. :)

  19. I will be transporting turkey to Thanksgiving dinner and will need to cook the day before. What are your recommendations for reheating?

    1. Hi Mary – Just place the cooked turkey in a roasting pan with a cup of water or broth, to prevent it from drying out. Cover it with aluminum foil and roast it at 325°F for an hour to hour and a half, or until the temperature reaches 140°F to 150°F (assuming it was fully cooked to the proper temp the day before). Hope you enjoy the turkey!

  20. This turkey recipe is amazing! White meat was very tender and juicy, just as Lisa said. And delicious! Everybody loved it. I feared cooking the turkey since I only cook on Thanksgiving. With this recipe, I am confident to cook a turkey and will be using this recipe for sure.
    Also, Al Chatbot answered all my questions and reassured me to try this recipe.

    I am cooking for my husband’s family this weekend and decided to cook a turkey again. It was so good. Thank you for this amazing recipe.5 stars

    1. Amazing! I’m so glad this turkey worked out perfectly and is giving you confidence to cook it again for Thanksgiving.

  21. How did you do the vegetables? Just dice them and put under the turkey raw or did you do any prep work? I’d hate for them to burn under the turkey for the few hours it’s in!

  22. I’ve never commented on a blog before, or almost anything for that matter, but I have been doing your recipe since 2019/2020 and I have to say it is amazing every single time. I have adjusted a couple of things by now, but every year I make the turkey, everyone is always extremely happy and always say how delicious it is..thank you for the recipe and for your amazing instructions, it really is so simple to follow. 10/10 recipe! will not disappoint you!5 stars

    1. Thanks so much for your review Rio and I’m happy to hear this turkey recipe turns out perfectly every time!

      1. This is a fantastic recipe for Thanksgiving turkey! My favorite part is the herb butter rubbed all over the inside and outside of the skin. Plus the citrus is a great fresh taste. Definitely recommend this recipe, especially if it is a first time as the step-by-step photos are truly helpful.5 stars

      2. The herb butter really adds flavor to this Thanksgiving turkey! Glad it was a success, Elisabeth.

  23. This sounds amazing I love cooking with herbs yum !!!! You have great ideas but why not slow cook the turkey? I always thought meat was better slow cooked

  24. I’m 56 years old & have used many different techniques over the years. Brining, upside down, cheesecloth, etc. This year I am going to do this. It is straightforward & the video explains the process well. I am disabled, having only one functioning hand so things must be manageable…this is! I’m excited!
    Don’t you think I could replace the lemons with oranges, as I love that flavor?

    1. I hope your turkey turns out amazing, Jami! And yes, you could swap the lemons for oranges if you’d like. If you have any further questions, let me know!

  25. Are we supposed to add 2 cups of water at the bottom of the tray? It is not mentioned in this recipe but the drippings may get burned in this 3.30 hours, right? I am concerned that if the drippings burn they will be useless so water could prevent that. Please advise.

      1. I am looking forward to using your recipe; it’s printed and posted in my kitchen. Thank you for the great detail. One question, please, can I use the convection function of my oven or should I just use the regular heat? Thank you!

      2. Hi Rita – sound like you’re ready to go! You can use either. Just keep in mind it might cook a bit faster with a convection oven, so do keep an eye on the temperature. Enjoy!

  26. Beautiful turkey, Lisa! After watching your video I have the confidence to ditch the plastic cooking bag and roast it like you do! Thank you!5 stars

    1. While I do think fresh herbs are best in this recipe, you can use dried herbs as well. Dried herbs are usually used at 1/3 the quantity of fresh, but you can always use a little bit more. Enjoy!

    1. No, there’s no need to cover the turkey. But if you see some parts browning a bit too much, you can then cover those areas with with a bit of aluminum foil. Make sure to watch the video above to see how I make it. :) Hope you enjoy the recipe!

    1. I use this recipe and then cook my turkey in a bag and it always turns out so moist and flavorful! I’ve shared this recipe with my brother who doesn’t do a lot of cooking and he just raved about it after! The bag saves me from worrying that the turkey will dry out during cooking so I always use one.

  27. Video was very easy to understand and straightforward. You said make the stuffing in a casserole dish. Hopefully I can find a recipe for that on your site. I am going to try making this skinless, making small holes all over the turkey for the herb rub to keep it flavorful and moist. Thank you so much for this easy tutorial.

    1. Glad this tutorial was helpful! I don’t have a recipe for gluten-free stuffing yet, but I hope so in the future.

  28. Hi Lisa
    When cooking a turkey should the temperature be 160 in the breast or the thigh before taking out
    I always thought you needed to have the thigh be 165° since breast cooks first

    1. You want to cook the turkey to 158°-160°F, measuring at the thickest part of the thigh or breast. It will continue to cook as you let it rest, so you don’t want to overcook it in the oven.

  29. what a great recipe. simple and easy to understand. the turkey was literally the juiciest I’ve ever had. will use this recipe forever thank you so much!5 stars

  30. Did this recipe last night for New Years dinner and it was definitely a success. Everybody loved it; juicy and tasty, I will for sure make it again 5 stars

  31. Tried this recipe this year as I forgot to brine my turkey. I cooked a 23 pound Turkey that was complete perfection. Thank you for this recipe my family loved it and the turkey leftovers are warming up moist and delicious. Will be making this next year for sure!! 🧡🦃🍁

  32. What an amazingly moist and delicious turkey dinner!! I made this for our post-thanksgiving dinner, and it was 10/10. I also made your gluten-free gravy. Yum!  Thank you, Lisa for all your wonderful recipes. 5 stars

      1. Hi Denise – yes, it will need less time in a convection oven, as convection ovens usually cook about 25% faster. Just make sure to keep an eye on th temperature and you’ll be fine!

  33. This is definitely a no-fail recipe for tender, juicy turkey! My dad, who doesn’t like turkey, asked for leftovers to take home! 5 stars

  34. My daughter used this recipe and cooked her first turkey and it was the best turkey we have ever eaten.  Juicy, tender and very flavorful.  I recommend everyone to try this recipe.  Hands down it’s the best!!!!!5 stars