Easy Thanksgiving Turkey Recipe
1,152 Comments
Updated Oct 11, 2024
This post may contain affiliate links. See my disclosure policy.
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.
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!
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.
- 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 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.
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.
Make herb butter. Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
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.
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!
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!
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:
- Cranberry Sauce
- Mashed Potatoes, Mashed Sweet Potatoes or Mashed Cauliflower (for a low-carb option)
- Sweet Potato Casserole
- Honey Glazed Carrots
- Creamed Corn
- Healthy Green Bean Casserole
- Balsamic Bacon Brussels Sprouts
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
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.
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.
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.
Easy Thanksgiving Turkey (Best No-Fail Recipe)
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
- Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
- 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.
- In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
- 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.
- Rub the remaining herb butter all over the entire outside of the 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!
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.
Stress free turkey recipe and full of flavors!! Will be making this year after year. Thank you, Lisa! 😋
Thanks, Teresa! I’m happy you love it!
On Thanksgiving I used this turkey recipe, and the turkey was moist and delicious. I really hesitated with cooking at 325, but I’m glad I followed this recipe; it came out perfect!
Thanks, Ann! I’m happy you loved this turkey recipe.
Easy and delicious! I skipped the sage, but used more of the other spices. It was easier than other recipes I’ve tried, and I’ll be doing it again for Christmas.
Thanks so much, Marilynn!
This is the first year in a long time since I cooked a whole turkey. I didn’t have a roasting rack so I used a cookie cooling rack instead. I used Lisa Bryan’s turkey recipe with all the fresh herbs and butter. It turned out golden brown on the outside and the meat inside was so flavorful! I will definitely be using this recipe again. Thank you, Lisa!
Wonderful! I’m so happy you loved it, Susan!
Very good herbal flavor with this recipe. I didn’t have a roasting pan so attempted this with a disposable foil pan- I don’t recommend using that type of pan. The heat was never retained so a 10 lb fresh (not frozen) bird took over 4 hours to roast. I liked the idea to use carrot and celery sticks on the bottom. I would make again with a real roasting pan.
I’m glad you enjoyed the flavor, Melissa! And yes, a proper roasting rack is also a great tool to have in the kitchen for so many different recipes. :)
Followed instructions, the garlic in the butter started to burn fast. And the bottom of the turkey is still very undercooked. I used a rack this happens every time I make a turkey. Is it better to put the turkey chest down first, then flip it?
Hi Stephanie – have you checked your oven temperature with an oven thermometer? It’s quite common for oven temperatures to be off, and best to double check.
Smoke, aromatic and delicious…..what more can I say. Nailed it! Love the recipe.
Yay! Thanks Julia!
I bought a heritage breed turkey this year, and I was nervous I might mess it up. This recipe helped me execute a perfect thanksgiving dinner! It’s truly foolproof!
Wonderful! So happy you loved it!
IT WORKED!!!!!!!! First time making a turkey by myself and I was SO nervous. Found your video for this recipe on YouTube, and I tell you the turkey turned out PERFECT!!!! SO flavorful and juicy. And I’m SO glad you said to check it 75% of the way through, because it finished way faster than expected. 10/10 recommend this recipe to anyone and everyone!!!
Yay, congrats on your first Thanksgiving turkey recipe, Alli! I’m glad you found the video and tips helpful. Enjoy!
Amazingly moist and delicious turkey. Plenty of flavor. Added the vegetables under the roasting rack and they added so much depth to the gravy.
Happy you loved it, Jessica!
I used this recipe this year and got so many compliments on my turkey! They said it was moist and actually had flavor. Thank you Lisa!! I love my new go to turkey recipe.
You’re more than welcome, Veronica! I’m happy you loved it.
OMG, this was the BEST turkey i have ever cooked. I never used these techniques before and it was moist, tender, smelled fantastic while cooking and browned perfectly. THANK YOU!!! I would attach a picture if i could.
Yay, I’m happy you loved the turkey recipe, Carol! Enjoy!
Happy Thanksgiving Lisa! This was an incredible turkey. I’ve made the turkey the past 8 years but this one is a keeper for sure! The skin was perfect and I love all your pics and making it so easy to follow. I’m a big fan of all your recipes and have your cookbook! Thank you so much.
Aw, thank you, Lisa! I’m so thrilled you’re enjoying all of my recipes and that you love this turkey recipe too. :)
Lisa, I made my turkey the Tuesday of the week before thanksgiving and commented on Facebook to which you responded.
The herbed butter was amazing trick to make this bird excellent, lemon 🍋 too. I also made your stuffed mushrooms. TY Lisa… 🙌
Hi Marc – I’m happy you loved both this turkey recipe and the stuffed mushrooms!
I have roasted turkeys for Thanksgiving and Christmas every year for the past 40 years or so. It’s always a big production meal starting with a large 20+ pound turkey and all the trimmings…dressing, sweet potatoes, mashed potatoes, gravy, etc. I “thought” I had my turkey roasting technique down pat…until now. I followed step-by-step everything in this recipe, and it was bar-none the BEST turkey I’ve ever – ever – roasted. Not only in taste and flavor, but also in looks, ease of carving, presentation, and perfect texture. And…let’s talk gravy….wow. The drippings with the mixture of herb butter, vegetables, lemon, and sprig herbs made an insanely good gravy. My husband has carved the turkey every year, too. He watched the whole video and was really intrigued by the carving tutorial…he’s never done it that way before. He followed the steps and I have to say the removal of the whole breast and then cross cutting slices was a game changer. So, thanks Lisa! I always thought I did a great job on my turkeys…but this was just elevated to another level of delicious. It’s possible to teach an old dog new tricks…and this is our new norm for turkey roasting (and carving) from now on. Ready for the Christmas bird!
I’m so thrilled you and your guests loved this turkey recipe, Janine! And that’s awesome your husband found the carving tutorial helpful as well. Hope you enjoy this recipe again at Christmas!
The overwhelming response to this was the best turkey I have made by far. It was full of flavor, juicy, and so easy to do. I had a 22lb bird so yes it works in large birds just use more butter. The drippings made an excellent gravy.
Awesome! Congrats on your best turkey ever – woot!
This is now going to be our official Thanksgiving turkey recipe! It was everthing you said and more! Easy ,delicious and very moist. Thanks so much, we will be using many more of your recipes in the future♥️🦃
I feel so honored my recipe is now your official turkey recipe. :) Thanks so much, Kathleen!
I am going to try to make my first roast turkey the first time this Sunday !!!!!!!!I compared many recipes, Lisa explains things very clearly and with simple ingredients , clear instruction not only each step but how big turkey I should get.
Can’t wait !
I’m sure you’ll do great!
I’ve made this recipe for Thanksgiving and it was HEAVENLY. It was so juicy and flavorful, and everyone was impressed (they finished the whole turkey 2 days!!!). To the herb butter I added some lemongrass and lemon zest since I had some already prepared. I also LOVE how simple the process is compared to other turkey recipes and how easy it was to follow the instructions. This one is definitely a keeper for me.
Thanks so much, Izzy! I’m happy you loved it. And thanks for sharing your tweaks as well.
Just delicious my family loves
First time with this recipe. 22lb bird turned out great! Herb butter under the skin was perfect. Moist and flavorful turkey, and I sat the bird directly on top of the vegetables – which added great flavor to the gravy!
Will cook again this way.
Thanks Lisa!
You’re welcome, Mary! Happy you loved it!
I followed your recipe this year which is similar to mine, however I found the added herb butter really enhanced the flavor not only of the turkey, but the gravy as well. I will continue to do it your way every Thanksgiving from here on out. I do stuff my turkey so that was the only difference. Your directions were spot on as always. Thank you thank you!
I’m happy you loved the recipe, Alison!
This is seriously a no-fail recipe. Perfect roast bird. I especially appreciate the FAQ and other helpful tips!
Happy you loved the recipe and tips!
A fav!
It was perfect all around.
It’s a ‘make again’ for next year too.
Awesome! Happy to hear that!
This turkey was the bomb dot com! I was amazed at how juicy it came out without basting, with such crispy skin – I’ll never go back! My oven runs 15-25 degrees hotter, so our 12-pounder took only 2 hours to cook through.
Woot! So happy you loved it!
Thanksgiving 2023
I had an intimate group of 5 for Thanksgiving Dinner so I was able to get immediate feedback on my dishes and Turkey. “Best Turkey I have had in years!!!” “Oh, my gosh- this is so moist and the flavor is wonderful” “YUM!”
I also made 5 of the side dishes: Honey glazed carrots, Creamy mashed potatoes, Parmesan-herb roasted acorn squash, Sweet potato casserole and Balsamic Bacon Brussel Sprouts.
All recipes were easy to follow and all dishes were delicious.
Thank you Lisa!!!
Wow, sounds like you whipped up an amazing feast, Nori! So happy you enjoyed all of those recipes!
Lisa, perfect! I followed your Turkey receipe and it came out delicious, thank you! In-fact I’m making another Turkey tomorrow for family that couldn’t make it yesterday. Same receipe :)
You’re more than welcome, Carl! Sounds like you’re the turkey master now. ;) Enjoy!
This is an incredible recipe for a very delicious JUICY turkey. The best I have ever made, and I have made a ton of turkeys over the years! Absolutely delicious!
Thanks so much, Nancy!
Your written recipe and video were so helpful and easy to follow for a newbie Turkey roaster like me, however, mine still turned out kind of dry and I’m unsure of where I went wrong. My mom typically cooks the turkey but since they have moved, I got to host for the first time this year. She always cooks it in a bag but I didn’t want to cook in plastic so I was happy to find this recipe. We followed it to a T and I even got to use my own homegrown lemon and herbs, placed it a top veggies to roast as suggested (omg which made the BEST gravy in the end) but I’m wondering if maybe we had our thermometer a little too shallow or something? My oven is so old and not the most even cooking thing, so we relied on the probe thermometer and removed turkey at 158 degrees, let it rest, tented, for 30 minutes before carving. It looked and smelled beautiful but it was a bit dry, especially the breast. Based on other comments this recipe really is amazing so I’m guessing we may have just not had the probe in correctly or something. Thank you anyway though!
Hi Allison – I’m glad you found the recipe and tips helpful! Next time, you might want to remove the probe thermometer and test it in another area, as a double-check, when it’s about 75% of the way done. Ovens are notorious for their uneven cooking (I’d also recommend buying an oven thermometer to double check yours if you haven’t done that), so testing the temp in a couple spots is best.
My family doesn’t like turkey very much but I made this turkey for everyone (MY FIRST TIME MAKING A TURKEY) and it turned out amazing — EVERYONE loved it (even the picky kids)!!
Amazing! I’m so glad everyone enjoyed this turkey recipe, Sarah!
Simply delicious! The turkey was full of favor from the herb butter. The resting time was perfect which kept the turkey juicy. Thank you for sharing your No-Fail recipe. My family enjoyed it!!
You’re more than welcome, Veronica! I’m happy you all loved it.
I made this turkey recipe and it came out amazing!!!
Wonderful to hear!
We officially hosted our first Thanksgiving this year and this recipe did NOT disappoint! It was so juicy and flavorful and, honestly, really easy to make.
The best part is now I have leftovers for lunch; so if you’ll excuse me I’m going to go make a turkey avocado wrap :)
Haha, turkey leftovers are the best. Enjoy that wrap, Hayley!
I’ve been making “turkey in a bag” for years and decided this year it would be different.
My cooking hasn’t been anything to brag about lately, and actually I’ve been apologizing for the so-so results.
I truly followed this recipe from beginning to end (usually I omit ingredients/steps) and the turkey came out amazing! Our home smelled wonderful from all the fresh herbs and garlic and the turkey was beautifully browned and amazingly moist and flavorful. My family and I so enjoyed the turkey going back for seconds and maybe thirds.
Thank you Lisa for your amazing food knowledge and cooking skills!
Yay, I’m so thrilled everyone loved it. Sounds like you nailed the perfect turkey, Sandra. Congrats!!
Tried this for the first Thanksgiving I was hosting and it turned out great! Did a list of recipes all from your site. Thank you for being a reliable resource to go to 🤗
Yay, happy everyone loved it! And I’m glad you’re enjoying all the recipes on my site. Thanks, Olga!
Thank you for this recipe. Although I have been cooking for many many years, I never stop learning new things. The herb butter is tasty and can be used on others things. I never thought to put veggies under the turkey. The gravy was really good.
Turkey was moist and tasty from the herb butter. Ty
I’m glad you enjoyed it!
Hi LIsa …. I am a work from home husband / dad who took over dinners in my house since finding your site and youtube channel. I cant thank you enough for the amazing recipes you post. You really do an incredible job.
I did try this recipe. It was my first ever thanksgiving turkey. I did run into problems with the top of the bird cooking faster than the bottom. I also found it hard to figure out exactly where to put the temperature probe…. breast ? or thigh ? That part was hard for me. In the end there was still plenty for everyone and we had a great meal. Thank you again
Hi Michael – I’m so happy you’re enjoying my recipes! If your turkey cooks a bit faster on top, you can always place a bit of aluminum foil loosely over the top of it. And the temperature probe goes into the thickest (aka meatiest) part of the thigh or breast. I do have a few extra tips in the post and video above, so make sure to check those out. But it sounds like it was still a wonderful success, so congrats on your first turkey! That’s a big accomplishment!
Thanks for this recipe Lisa; came out perfect and so easy!
I’m glad you enjoyed it, Janis!
Made this and was a big hit in my house! Delicious 😋
Yay!!
Ok, so I’ve been making Thanksgiving turkey for at least 30 yrs and this was the BEST one I’ve ever made! Everyone at the table last night raved about how juicy, tender and flavorful it was.
The all wanted my secret. Even one person said, ‘I don’t even like turkey but this is outstanding!” I’ve made organic turkeys, fresh, frozen, TJ’s, brined in salt, dry brined, turkey in a bag….you name it. None have compared to this!!
I followed the recipe to a T and I think using a thermometer to take it out before it gets overdone is imperative.
Thank you so much Lisa…this will be my Thanksgiving turkey from here on out. I can’t wait for leftovers today!
Yay!! That makes me so happy to hear! Enjoy all those delicious leftovers. :)
Another successful Thanksgiving turkey thanks to this amazing recipe! Thank you!
This was the best turkey recipe ever! Skin was brown and crispy and we took it out as soon as it hit 158°F and let it rest. I did cover it with foil part way through to be sure it didn’t get too dark, and it was perfect. Adding the veggies to the roasting pan helped add great flavor to the gravy. This recipe is a keeper!
Wonderful! I’m so happy you enjoyed it, Anna!
Followed your instructions to an T and all my family agreed that this was the best, most moist turkey they have ever had. Thank you for the recipe!
Woot! Love to hear that. Thanks, Andrea!
Thank you so much for the practicalness of this turkey recipe! I like to think that I am a “well seasoned cook” but sometimes I second guess myself. Your recipe was easy to follow and my turkey turned out delicious! I also appreciate the extra little tips, especially about whatever pan you use. I actually used my Turkey roaster and it was great. Thank you for building confidence in my cooking ability once again!
I’m happy you loved the recipe, Cindy! And I’ve been getting a lot more comments about turkey roasters this year. Sounds like something I might have to invest in as well! ;)
Made this amazing recipe for Thanksgiving. Everyone raved about how moist and tender it was. My aunt, usually passes on the bird, had 2 servings!
Yay, happy to get the thumbs up from the aunt, haha. Happy Thanksgiving!
Delicious!!
I made this turkey recipe today for Thanksgiving. I followed all of Lisa’s instructions, and used vegan butter since my nephew is allergic to milk. The turkey was so juicy and I hardly had any leftovers. I would definitely make this again. Thank you Lisa!
Wonderful! So happy your entire family loved it, Ivy!
I made a Turkey for the first time with Lisa’s recipe, and it was amazing!! The white meat was sooo juicy! Thank you for the clear and easy instructions. You helped make our Thanksgiving extra special.
I’m glad you found the recipe and tips helpful, Carol. Congrats on your turkey success!
Recipe turned out perfect! Turkey was delicious and juicy, crispy skin, and veggies at the bottom of the pan my husband actually ate and loved that too. But yes the gravy from that was superb. It surprised me how good, by far best turkey ever had. We followed direction’s exactly and it was soooo good! Thank you so much for sharing and making my thanksgiving easier and more delicious.
You’re more than welcome, Jinny! Congrats on your perfect turkey!
Made this turkey recipe today, it was a winner. The meat was moist and everyone loved it! My husband commented that this recipe was a keeper!!!
Wonderful! Happy everyone loved it!
I never comment on stuff like this, however I made this for my first Thanksgiving and it was amazing!!!!!!!! You’re a genius!
Thanks for taking the time to comment, Ash! And congrats on making your first amazing turkey, yay!