Easy Thanksgiving Turkey Recipe
1,160 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
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I prepared a turkey using this recipe. It was so good. Moist, everyone liked it. The butter is what helped. I am so glad I found your website. I prepared it the day before so I was not in a rush. Enjoyed preparing it, and will use it every time. It’s great because I grow all my herbs.
Hi Rosanne – That’s great to hear your turkey turned out perfectly with this recipe!
Great instructions as with all your recipes!
Used non dairy butter – still worked.
Thanks!
Wonderful! I’m happy to hear this turkey recipe was easy to follow.
I have hosted Thanksgiving for 20+ years. This year I decided to try a few new recipes. This turkey recipe was one of those and it was so easy and the turkey tasted amazing. The gravy that I made with the drippings was delicious. This will be our new family staple every Thanksgiving.
Hi Stephanie – I’m so glad this turkey recipe was a success for Thanksgiving!
This was the first year I followed your turkey recipe and it came out fantastic!! I love your method and the turkey came out moist and flavorful. My whole family raved about it! Thank you, Lisa, for making the Thanksgiving turkey so easy!
Thanks for leaving a review and I’m so glad this turkey recipe was a success!
Lisa, have you ever tried cooking your turkey in a roaster? I have a 22quart roasting pan and would like to try it in there. Any idea the difference for the cooking time?
Hi Terri – I haven’t, but it looks like I’ll have to buy a roaster for the future. :)
I have made my Thanksgiving turkey, the same way since I was a young bride. It required lots of twisting and turning, and work. After having made several of your recipes from the cookbook, this year, I decided to use your recipe, as it looked much simpler. I’m so glad I made that decision! My guests all said this was the best turkey ever! It turned out perfectly. Moist. Tender. Plus it looked beautiful. I’m sorry I didn’t take a picture. This will be my go to turkey recipe from now on. Thanks so much for it.
Thanks so much for leaving a review and I’m glad you took a chance on this recipe! It sounds like everyone loved it :)
Excellent
Thanks, Patricia!
I made my first 10 lb turkey with this recipe and it came out great! Only thing was the legs looked pink so we didn’t eat it. Booo…I think my oven wasn’t hot enough or I did something wrong? This recipe is super duper easy and I will keep and use it for the next Thanksgiving!
Thank you Lisa!
Hi Maria – did you use an thermometer to double check the temperature? Sometimes the meat around the leg joints may look a little pink, that’s normal. See my note and tips in the post above. But as long as it’s cooked to the proper temperature you should be good! Happy Thanksgiving!
This was my first Thanksgiving Turkey and it turned out perfect: juicy, tender with lots of flavor and really crispy skin. This recipe is a keeper! Thank you so much!
Wonderful! I’m so happy you enjoyed it.
Oh you so have it! What we did was simple thighs in a Anchor Hacking glass pan. We liberally oiled the thighs, added freshly ground “mushroom” powder (using our vitamix) to make the mushroom powder, by grinding dried shitake mushrooms, adding in onion powder and garlic. (using the baby bowls). We added in some finishing truffle salt and pepper at the end. The stove was heated to 400 degrees for 20 minutes reduced to 370 cooking for 60 minutes. The internal temperature was 165 done. We had this with cranberry orange relish, fresh boiled potatoes, and had gluten free stuffing with apples, grapes and usual stuffing seasoning: sage, thyme, and ghee.
Wow, that sounds like an amazing feast, Mary! Thanks for sharing.
A no fuss turkey that turned out moist and delicious! Thank you for another great easy recipe!!
I’m happy you loved it, Tina!
I’ve made your turkey recipe last year and this year! It’s the most moist and flavorful recipe for turkey I’ve ever had! I also made your honey brown sugar ham this year, and received sooooo many compliments on how it looked AND tasted! Thank you soooo much!
Oh yay! Thrilled to hear this turkey recipe was a hit for Thanksgiving, as well as the ham.
I used this recipe on a few chickens for thanksgiving instead of turkey (obviously following Lisa’s Roasted chicken bake temps and times) and the family was incredibly pleased! so many compliments. I will be trying this on an actual turkey next year :)
Yes, the recipe is equally delicious on chickens. And now that you’ve had that test run, I think you’ll be a turkey master for Thanksgiving next year! :)
This recipe was amazing. I say this because I definitely overcooked the turkey and it still had amazing flavor. I wouldn’t believe it if someone told me this recipe would be so forgiving.
Happy you loved it, Alison! And yes, it’s quite forgiving, thanks to all that juicy flavor. Enjoy!
This is the second year in a row I cooked a turkey using this recipe…and I fed about 25 people each time. I had never roasted a turkey before when I first tried it last year, and your recipe made it easy and calmed all my trepidation! Everyone loved it. My mom and one of my sisters in law raved over how moist it was.
Thanks so much for the thorough, but doable instructions! I was able to prep a few things the night before, and was able to roast it without any hitches. It helped make my Turkey Day a success!
You’re more than welcome, Lorell! I’m so happy you loved the recipe. Sounds like you’ve got this turkey recipe down now!
This is the second year in a row I’ve made my turkey with your recipe. It is hands down THE BEST!! My parents are 80 and 82 and they say it’s the best turkey they’ve EVER had!! Thank you for your simple instructions and deliciousness!! Also must tell you, out of the 6 sides I made, 4 were yours, and I did the apple crisp too!! All incredible!
Oh yay! So happy that your parents loved the turkey, and all of the sides as well. Sounds like you whipped up a delicious feast! Thanks, Colleen!
This was the best turkey, everyone loved it, you can’t go wrong, highly recommended.
Thanks for leaving a review! I’m so glad you enjoyed this turkey recipe, Tina.
Tried and true Turkey recipe. Look no further this recipe produces the best holiday Turkey. Everyone gave me compliments. Thanks Lisa!
Thanks for leaving a review, Jennifer! I’m glad this turkey recipe was a success.
This recipe is truly a keeper!
The herb butter elevates this recipe to another delicious level. Great for Thanksgiving or any holiday!
The herb butter makes all the difference! Happy to hear you enjoyed this recipe, Ann.
We did not host Thanksgiving this year, so we were not able to have turkey leftovers. We love turkey so we decided to pick one up on sale and will be cooking it this weekend! I am definitely using this recipe because it looks delicious!
Let me know how your turkey turns out, Christine!
Tried making this recipe and it was amazing! I love the spices and flavors. I have tried other recipes and I would put this one at the top
Wonderful! I’m glad you love the seasoning on this turkey recipe.
I followed your turkey recipe for the first time, and I loved it! I had previously attempted cooking my turkey with herbs, but for some reason, the flavors weren’t too impressive. However, this year, I followed your instructions step by step, and I absolutely loved the fragrance of the herbs, lime, and onion. My Thanksgiving turkey turned out perfectly cooked!
Wonderful! So happy to hear it!
Delicious recipe for turkey. I received great feedback from the many people we had over for the meal. Loved the flavor. Simple!
Wonderful! Happy to hear everyone loved it. Thanks, Gage!
I followed your turkey recipe. It turned out amazing… most flavorful and delicious turkey & I’ve ever made!
Oh yay! Thrilled to hear this turkey recipe was such a success, Debbie.
I made a turkey for the first time this year. I used your recipe, I got lots of compliments on it, I loved the fresh herbs!
Happy you enjoyed it!
Easily the best turkey recipe my family and I have ever made. We first made it in 2020 and it was so flavorful and delicious. We made it again in 2021 but decided to go off script and cover it with aluminum foil for the entire baking process. Ended up not being the vibe and the turkey cooked too quickly and we dried it out so make sure to keep an eye on it or just follow Lisa’s recipe as instructed like we should have. Still hands down the best turkey we ever made despite the user error.
Thanks, Alexandria! I’m so happy you love this recipe. And yes, you really don’t need to cover it unless the top is cooking too quickly.
This was my first Thanksgiving turkey and it was fantastic! I found your recipe and followed it exactly as it was written. I was drawn to how simple it was to make, using simple, healthy ingredients. I loved that it used lemon, butter, lots of garlic and herbs that I happened to have in my herb garden out back. Actually, my favorite part of the recipe was the herb butter that I rubbed on the inside and outside of the turkey. The herb butter made the house smell so good! I will definitely be using the herb butter recipe for lots of other dishes. The turkey turned out moist, juicy, tasty, and crispy and browned on top. I found out that my sister in Chicago just happened to have made this same recipe in the past and it’s her favorite as well! Thank you Lisa for simple, healthy recipes that are easy to make!
Thanks so much, Nancy! And how funny that your sister has made this recipe as well. Small world! Haha. Happy Thanksgiving!
I have made this twice now. Once in October and once for Thanksgiving in November. I had some issues with the butter sticking to me and not the turkey the first time but her trick of warming it a bit helped a lot. I also used roasted garlic the second time and that turned out fantastic as well. Love how hands off this recipe is.
I’m happy you loved the recipe, Sierra! And yes, if the butter isn’t sticking, warming it up a smidge usually does the trick. Glad you found that tip helpful!
This year is the first time I’ve used this recipe and it was absolutely delicious!! Every ingredient and step are worth it! And it made the most delicious Turkey noodle soup the next day because of that herb butter! Thank you Lisa!
Thanks for giving my recipe a try, Anne! I’m so happy you loved it. And great idea with the turkey noodle soup the next day, yum!
Second time making this and it is was just as excellent as we remembered! So good!
Thanks, Christina!
I have 5 beautiful kiddos and have been making turkeys for years that required an excessive amount of gravy lol due to my fear of serving an undercooked turkey and making dry turkeys year after year. This is the first year my kids actually complimented that this is the juiciest and flavorful turkey that I’ve ever made! 🙌🤩 I didn’t wash it, took it out and let it sit, pat it dry and made the herb butter, added the onions herbs and lemons to the cavity and lifted the skin! All the tips were a success 👍 Thank you so much for the amazing recipe!
Wonderful! So happy for your turkey success, Lina!
So simple and so good!
Thanks, Shauna!
Best turkey I ever prepared! Thank you!
Yay! Thanks, Donna!
Hi Lisa,
I used this recipe for Thanksgiving this year and the turkey came out perfect. I’ve made a lot of turkeys and this one was the best by far. The breast was still moist from the compound butter under the skin. I did have to put foil over the breast during the last 30-60 minutes so it didn’t get dry while the thighs continued to cook…it was a big bird 🤣. After it was done, I ended up letting my turkey rest, with foil over the whole bird, for an hour while my casseroles were cooking…what a big difference letting it rest makes. I will definitely do this again next year.
Thanks,
Michelle
Hi Michelle – so happy you loved this turkey recipe! And yes, on a big bird, it’s common for the top to brown a little bit more. Great job covering it with a bit of foil. Enjoy!
this is the second year i used your turkey recipe! in both years the meat come out perfect-crispy, super moist and rich in flavor! it was super easy to make!!! thank you Lisa
Thanks so much for making it year after year, Edna!
I love the way you lay out all your recipes! They are easy to follow and all look so yummy with your amazing photos. This turkey recipe is perfect! Thanks for bringing us nutritional recipes that anyone can create. ❤️🫶🏼
I’m so glad you enjoy them! Thanks, Toni!
I follow the herb butter and cooking process and my Turkey turn out perfect! I did brine it overnight just to ensure the flavors are in. The slow cooking time really helps ensure the skin is crispy.
Thanks, Sandy! I’m glad you enjoyed it.
Made this last year for Christmas and it received praises from all of my guests! Will definitely be reusing this recipe this year :)
Thanks so much for making it again and again, Kaya! Enjoy!
This turkey recipe was perfection!! Thank you Lisa for helping me finally make a turkey this is crispy on the outside but still juicy on the inside along with being flavorful!! So happy
Yay, so happy for your turkey success, Teri!
Lisa,
I made your turkey this year. This is likely my 25th turkey I’ve made in my life. It was fabulous. I think the fresh spices make such a difference and nothing like going back to the basics of butter. I think it was the most moist and delicious ever. I have never liked to stuff my turkey, so like you said I put those on the side. It was perfect. “Tom” had the most perfect golden skin, as well.
Thanks!
Mary
Hi Mary – I’m happy to hear you had a fabulous turkey! The fresh spices really do add so much flavor. Enjoy!
LOVED THE TURKEY RECIPE!!!!!
Best, tastiest, moistest bird ever – my new and only “go to” tturkey prep recipe! Thanks loads!
Happy you loved it!
Haven’t tried this one yet but it looks great from my past experiences.
Very moist lemony flavor! I had a large group for Thanksgiving (24) and used electric roster ovens for two 18lb turkeys. Electric roaster ovens definitely cook differently than a regular oven so it didn’t turn out brown and crispy on the outside. But, the flavors were very good and it was moist. I wasn’t able to get the herb butter to stick on the outside of the turkey skin probably because I didn’t read that tip about softening it more!
Cook time is much faster in the electric roaster. Mine were done a little under three hours. Would love it Lisa if you do a tutorial for turkey with this method. There was a lot of conflicting information about cook times online. What saved me is having a temperature probe in the turkey otherwise I would have expected it to cook for far longer.
Hi Kelli – I’ve actually gotten a lot of questions about electric roasters this year. So I’ll definitely have to buy one in the future and provide some tips. Thanks for sharing your experiences with it!
Perfect Thanksgiving turkey! I love putting the lemon, onion and herbs in the cavity. I’ve used orange before, but the lemon was perfect with the herb butter rub.
I love your videos. You have a wonderful way of explaining and demonstrating your recipes.
Thank you for another delicious recipe! I think this will also be on my Christmas menu!
Thanks so much for your kind words, Ellen! I’m happy you loved this turkey recipe. Enjoy it again for Christmas!
Love the herb butter! Such thorough instruction both written and the video. My oven was not working properly. The breasts cooked perfectly but the thighs were very under- done. I knew something wasn’t right with my oven. I took the Turkey out and cut off the breasts. Luckily there was enough delicious breast meat for the meal. The gravy was so delicious and easy to make. I purchased a portable temp gauge for my oven and found it to be 50 degrees off. I also believe the bottom coil on my oven needs to be replaced. Even with that challenge the Turkey breasts were savory and the vegetables under the Turkey added to the overall deliciousness of the gravy. Thank you Lisa, for always going above and beyond with your recipe’s, suggestions, and direction.
You bring up a really great point about how common it is for ovens to be off. Getting an oven thermometer to test it out is always a smart idea! But I’m glad you were still able to enjoy the turkey breast meat. Next year I’m sure the entire bird will be fabulous!
Lisa, I ordered the wireless ThermaPro meat thermometer from your site, as you suggested, and it was a life saver. No guessing and wondering if the turkey was done! Thanks for the thorough instructions on all your videos and recipes.
Oh wonderful, I’m glad you found that helpful!
This turkey recipe is perfection! After prepping it I cooked it in my Nesco according to the directions; it turned out moist and flavorful. Planning to make this again and again and again.
I’m happy you loved it!
I followed your recipe this year as well as last year, and my family raved about how moist and tasty the turkey was. So that makes your recipe a keeper and one I will follow in the future. I love the flavors from the herb butter! But the compliments from my family makes this recipe a winner.
Thanks so much, Maleena! I’m happy you all loved it.
We had a 20# turkey which turned out great. Everyone said it was the juiciest they had ever had and the skin was crisp.A huge win👍🥰🦃
Wonderful! So happy everyone loved it!
Turkey turned out fantastic. I did learn a lesson on oven temp and testing properly with a meat thermometer as I took it out too soon and ended up having to put it back in. But it turned out fabulous none-the-less. A fool proof recipe. Thank you!!!!!
I’m happy you had a fabulous turkey!
I haven’t cooked the turkey for our family celebration for quite a while so I was a bit nervous. I followed your recipe exactly and was rewarded with a beautiful and succulent main dish. I also carved it myself with your advice. It was delicious and I will be cooking it this way from now on. Thanks for a great recipe!
Wonderful! So happy to hear you had a perfect, succulent turkey, Patricia!
Best turkey I ever made! My family enjoyed this turkey. There were barely any leftovers. The only thing I’m sorry for is not getting a picture!
Haha, that always happens when the food is just too darn good! Next time. ;)