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)

4.95 from 431 votes
Prep: 30 minutes
Cook: 3 hours 30 minutes
Total: 4 hours
Servings: 14 servings (for a 14 pound turkey)
Author: Lisa Bryan

Description

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!

Video

Equipment

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 

  • 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.

Nutrition

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.

4.95 from 431 votes (14 ratings without comment)

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1,156 Comments

  1. Hi Lisa,

    I just found this recipe and making my first Turkey. I bought a fresh Turkey does that change anything? Thank you Happy Thanksgiving!

    1. Hi Erika – nope, you’re all good to go! Just follow along the instructions for a thawed turkey. Happy Thanksgiving!

  2. Hi Lisa, my son has a milk allergy so I was wondering if I can swap the butter for olive oil or do you have another suggestion.

  3. Im from Czech republic so we don’t have thanksgiving but we really wanted to try delicious turkey and make it a family tradition.We invited 12 family members and I was obviously scared not having ANY experience but this is really clear and easy recipe! it turned out AMAZING and everyone was blown away. My biggest surprise was how it was moist yet the skin was crispy and golden ! We are having it this year again and everyone is bringing Tupperware cos they want some leftovers home ❤️❤️❤️ LOVE IT ! This year i feel little extra sassy so again with no experience ive made Lisa’s cranberry sauce and you should all check it out ! turned out perfect and it’s waiting on freezer 😊5 stars

  4. This recipe was my introduction to downshiftology. I was looking for a gluten free turkey recipe a few years ago for my first time cooking one. It came out great after a rough start with my turkey not defrosting enough bc I didn’t realize the fridge was on a high cold setting. Lisa makes carving look easy in her video. My process wasn’t so smooth.5 stars

  5. Hi! Excited to try this recipe for Thanksgiving this year. I realize your recipe states that the turkey doesn’t need to be brined, but what if you purchase a turkey that has already been pre-brined? Does that change the recipe at all? Less/no salt perhaps? Thank you!!

    1. Hi Pamela – it shouldn’t change the recipe at all. Though you may want to reduce the salt a bit, as you mentioned. Enjoy!

  6. I used Lisa’s turkey recipe for Thanksgiving last year and I’ll never make it any other way. Moist and flavorful and without all the basting! It’s a win win.5 stars

    1. Thanks so much, Elaine! I’m thrilled you loved it last year and are back to make it again. Happy Thanksgiving!

  7. Would olive oil or Ghee work as well instead of butter? Any issue with prepping it the night before then refrigerating until an hour before cooking it?

    1. Yes, no problem on the oil or ghee. You could also use vegan butter. I haven’t prepped it the night before, but I don’t think that should pose any issues. Enjoy!

  8. I’ve never made turkey before and this year I volunteered to make it for an early thanksgiving with family. The turkey came out perfectly! It could not have been easier! Thank you Lisa!!5 stars

  9. This is by far my favorite turkey record ever!!!
    All my friends and family love it as well and they know I will always have a super juicy turkey because this is the only recipe I use amd I follow it to the T!5 stars

  10. This turkey has been a hit at our Thanksgiving dinner for the past two years and the whole family enjoys it so much. I can’t wait to make this turkey again in a few days. A lot of turkey recipes I tried are dry but this one is always juicy and moist. The herb spice rub pairs beautifully with the turkey and adds delicious flavor.5 stars

  11. Definitely going to be trying it this year, giving my mother in law a break (she took over after my mom passed in 2012) hope to make both of them proud!!5 stars

    1. Yes, just make sure to cover the bird in plastic wrap or in a turkey bag to prevent moisture loss. You can then uncover it 24 hours prior. Enjoy!

  12. Hello! What is it about this recipe that doesn’t make basting necessary? Also
    I know I wouldn’t HAVE to use an oven bag, but would it destroy the recipe if I did use one?

    1. Hi Maria – because you slather the turkey in butter, both on top and under the skin, you don’t need to baste. And no, an oven bag won’t destroy this recipe, it’s just not necessary. Enjoy!

  13. Hi! I plan to make this recipe for thanksgiving but I typically do stuffing. How would I just adjust this recipe for that?

  14. Hi Lisa, I’m planning to stuff the turkey with rice. Any idea how much longer I should cook it.
    Thank you

  15. Absolutely delicious and so easy to prepare. I made the butter two days ahead for ease and the recommended cooking time was perfect (11.2lb bird, 2h 45m cook, 30 min. rest), the bird came out moist and juicy. Another hit Lisa, thank you!5 stars

    1. Wonderful! I’m so happy you had a perfect turkey, Danielle. And smart move making the compound butter ahead of time. Happy Thanksgiving!

  16. My daughter in law used this recipe several months ago and totally recommended it…so I’m happy to use a recipe she’s so happy with… The YouTube video and step by step support is really helpful, I expect a great result!! Thank you for investing so much time in the video and clear directions!!😋5 stars

    1. Hi Linda – you’re more than welcome! I’m glad you found the recipe and video helpful. I’m sure you’ll cook a fabulous turkey! Happy Thanksgiving!

  17. This is by far the best turkey I ever made!! This recipe rocks! This is a keeper! I had so many compliments on this turkey!!5 stars

  18. We have a roasting pan with a lid and normally cook the Turkey with the lid on. Should we leave the lid off for this recipe? Thanks and looking forward to trying this recipe for thanksgiving!

  19. Can not wait to try this on Thursday … Want to thank you Lisa for all the amazing recipes. I am 52 year old husband / father that recently starting working from home and have taken over cooking dinner responsibilities. My wife has been amazed with all the great dinners I have made in the last 6 mohths ( all from your site). Thank you again !

    Also … no Thanksgiving stuffing recipe???

    1. Excited to see how your turkey turns out this year, Mike! As for a stuffing recipe, I have yet to test one. But will probably make one next year, stay tuned!

  20. I have made this last year and it turned out perfect!! I think the secret is the size of the turkey and the butter under the skin! As I had just a friendsgiving and I bought a 12 pound turkey from trader joes, it just turned out the way that I had never thought that I would be able to make! Thank you Lisa!!! Also, what I really like about this receipe is that it is so so simple!!! I have already got a 14 pound turkey again this year and ready for another friendsgiving! Happy thanksgiving to you Lisa!!!5 stars

    1. Yes, the butter under the skin definitely keeps is juicy! So happy you loved it last year, and wishing you a wonderful Thanksgiving again this year!

  21. I’m returning to this recipe once again! Last Thanksgiving, when I hosted a dinner for my in-laws, they were astonished to learn that it was my first time making a turkey. This recipe proved to be foolproof, and the turkey turned out absolutely fantastic! It’s become my go-to, and I can’t thank you enough, Lisa. Your channel and recipes make the cooking experience enjoyable. Looking forward to more culinary adventures with your guidance!5 stars

    1. Aw, thanks so much, Alena! So happy you loved the recipe last year, and now you’re a pro going into this year! Wishing you a very happy Thanksgiving!

  22. I made this recipe last year and it was the best Turkey we have ever had. I also followed the easy instructions for cutting up the Turkey and it was such a beautiful display!! I definitely will be using this recipe again this year.5 stars

    1. Yay, so happy to hear you’re making it again this year. And that you found my “how to carve a turkey” instructions helpful as well. Happy Thanksgiving!

  23. I made this last year for Thanksgiving and it turned out perfect! It was my first time making a Turkey and I was a little intimidated, but this recipe is so simple and delicious. I’m making it again this year! ☺️5 stars

  24. Hi would it be possible to use a dairy free butter instead of regular butter? I am going to have bariatric surgery the week after thanksgiving so I am limited to no fat…

  25. Thanks so much for this lovely detailed recipe for cooking a whole turkey! Much appreciated, as I’m cooking for 8 and this is only the second time I’ve cooked a turkey… I’m feeling confident due to all of your info and pics. Now I’ll look to see if you have a stuffing recipe!5 stars

    1. Excited to see how your turkey turns out this year! I don’t have a gluten-free stuffing yet, but I hope to make one in the future.

  26. I’ve never cooked a turkey before and I found out I have to host Thanksgiving this year so I wanted to give this a try before the big day. I was in a pinch to defrost, so when I went to cook, it wasn’t frozen, but I did have to remove some ice from the cavity. So, I followed the preparation and the cooking instructions which were all very easy and appreciated. However, I went to check the temperature with about 40 minutes left of cooking time, and I placed the thermometer in the breast and it was registering something like 175-180 degrees. I figured that it must be done at that point. I took the turkey out of the oven and let it rest for an hour. When I went to carve, the thighs, legs, and wings were all undercooked, pretty much purple, and the breasts felt a little undercooked as well. Do you have any idea as to how this could have happened especially when the meat thermometer registered it to be higher than 165 with 40 minutes of cooking time left?

    1. Hi Rick – oh no, if there was still ice in the cavity, it was still frozen (even if the outside skin looked thawed). The internal temp would have been super cold, leading it to cook at a much slower rate. Not sure why your thermometer would have registered such a high temp, perhaps it wasn’t inserted fully. It’s super important that the bird be fully thawed before cooking, and that it’s rested at room temp for an hour before going in the oven. You want that internal cavity at room temp too. Hope that helps! I’m sure you’ll nail the perfect turkey on your second try! Let us know how it goes. :)

    2. Spatchcock cook your turkey the next time. Cut the spine out, smash the ribcage down…Done in under 3 hours. YouTube spatchcock turkey.

  27. This will be my 2nd year using this recipe because it was the first Thanksgiving turkey that actually turned out perfect. You’ve made it so easy to follow and it’s absolutely delicious. Thank you for giving me the confidence to make my family a beautiful main course again this year, and for future years to come!5 stars

    1. Is there a certain place to put the rack in the oven? I’m looking forward to making my first turkey for Thanksgiving this year.

  28. I made this turkey last year and it was a big hit. The gravy even turned out! It’s so hard to make gluten-free gravy. I plan to do it again this year. Thanks so much for this tasty turkey!5 stars

    1. Yay! Happy you loved both the turkey recipe and gluten-free gravy. Hope you have a wonderful Thanksgiving this year!

  29. Thank you Lisa for sharing this delicious recipe with us! Now, I can enjoy a healthy Thanksgiving. Last year, I cooked your turkey recipe and the butternut squash soup, I love it!5 stars

    1. You’re more than welcome, Ale! I’m glad you loved both the turkey and butternut squash soup. What a perfect pair!

  30. I will be cooking the Turkey this Thanksgiving. I love your recipes!! I was wondering with putting the lemon wedges into the Turkey, does it give the meat a citrus taste? Neither my husband nor I like the lemon with any fish nor chicken. I would like to do it for the moisture, but just nervous about the flavor.

    1. Hi Linda – no, it doesn’t give the meat any strong citrus flavor. It’s more about the moisture. Though you can always swap for oranges as well. Hope you enjoy it!

      1. Thank you for the reply! I so appreciate it! May you have a Blessed Thanksgiving Day! And a Thankful feeling for the delicious Turkey recipe that many will be enjoying!

  31. Hi Lisa,
    This turkey is scrumptious!
    Easy, tasty, and gorgeous! A show stopper when one places it on the table. A Norman Rockwell picture of deliciousness.
    You put all my fears to rest with your details . Lisa you love on all your recipes. It’s apparent that you put your heart into all that you do.
    Thank you Lisa. May God bless you always.
    Happy Thanksgiving5 stars

    1. Aw, thank you so much Lourdes for your kind words! I’m thrilled that you love this turkey recipe. Happy Thanksgiving to you and your family as well!

  32. I used this recipe last year as a first-time Thanksgiving hostess and it turned out amazing! Planning to do the same this year, with a larger turkey! Lisa, any side dishes you recommend making in the same oven while the turkey is cooking? 325F is a tricky temperature, unless it’s something in a dutch oven maybe?? Thanks so much for all the cooking wisdom you’re sharing5 stars

    1. Happy you loved this turkey recipe last year, and that you’re back to make it again! As for the side dishes, you can cook almost anything that requires a 350° temperature as well, you may just have to cook it a bit longer. Otherwise, I usually have other side dishes ready to pop into the oven as soon as the turkey comes out. Happy Thanksgiving!

  33. What a moist and tasty turkey! It is so easy to prepare and the lemon and herbs add so much flavor. I made a small turkey as part of a Friendsgiving get together and everyone loved it!5 stars

    1. You’ll add a teaspoon of salt into the compound butter, but to season the inside of the bird, just a good pinch or two. Hope you enjoy it!

      1. Hey Lisa! I’m planning to make this turkey for thanksgiving luncheon, but I wondered how much prep work can I do the evening before? Any advice would be appreciated. Thank you!

      2. Hi Samantha – You can make the herbed compound butter ahead of time. You can also slice up all the veggies, and store them in a container. Enjoy!

  34. This is SO easy and SO delicious! LOVE IT!! (Honestly, I love almost all of your recipes – you have CHANGED MY LIFE AND MY KIDS LIVES!! This sounds dramatic, but it’s the truth. You have changed how we view food and how we eat on a daily basis, and that’s pretty darn cool.)5 stars

    1. Aw, thanks so much, Christina! I’m thrilled that you and your family love my recipes. That truly means so much! And of course I’m happy that you love this turkey recipe as well. :)

  35. I’ve only made turkey once before. (We don’t talk about it.) Downshiftology’s recipe made me seem like a professional chef. Thank you:)5 stars

    1. Haha, we’ve all had those moments, so you’re not alone. ;) But happy you’ve now reached professional chef status with this recipe!

      1. Hi Lisa, what adjustments if any would you recommend for a turkey breast instead of a whole turkey? Thanks!

      2. Hi – That’s really an entirely different recipe. I do have a turkey breast recipe in my cookbook though!