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This Thanksgiving Turkey recipe is practically foolproof – it’s flavor packed and so tender and juicy with a golden, crispy skin. With my step-by-step tutorial, even first time cooks can pull this roast turkey recipe off stress-free!
About This Recipe
This perfect Thanksgiving Turkey will be the star of your family’s holiday dinner. Of course, the best turkey recipe needs the best Thanksgiving side dishes, like my Make Ahead Mashed Potatoes, Homemade Stuffing, and classic Green Bean Casserole.
This juicy turkey recipe isn’t complicated at all. There’s no brining, no basting, no weird cooking techniques. Just simple instructions to give you great results every time while your bird roasts stress-free.
In this post, you’ll learn tons of tips and tricks, plus step-by-step instructions for the most perfectly tender, incredibly juicy, totally stress-free, best Thanksgiving turkey recipe, ever! Your holiday meal is about to get a whole lot easier.
Why This Thanksgiving Turkey Recipe Works
- It’s easy! Even a first-time cook can make a delicious turkey for Thanksgiving, or any day, by following this easy turkey recipe.
- Butter keeps it moist. Placing butter underneath the turkey skin adds extra flavor and keeps the meat moist and juicy.
- Foil keeps it from drying out. Covering the top with foil during the first few hours of cooking helps to keep the breast meat from drying out since the turkey legs take a little longer to cook.
- High heat crisps the skin. Turning up the heat during the last hour ensures golden, crispy skin without drying out the meat.
Recipe walkthrough
How To Cook A Turkey: A Step By Step Tutorial
No brining, no basting, just simple ingredients for an exceptionally flavorful Thanksgiving turkey! Be sure to scroll down to the recipe card for the complete list of ingredients and instructions.
- The bird – For this recipe and the cooking times that go with it, I used a 12-pound turkey. This is a fairly average size that will feed 8-10 people.
- Butter – Pats of butter are placed under the skin of each turkey breast. Add even more flavor by using my yummy Garlic Butter.
- Onion and garlic – peel and stuff inside the cavity of the turkey. You can also add fresh herbs and citrus fruits, like lemon or orange, if you like.
- Dry Rub – Mix together kosher salt, dried thyme, dried sage, rosemary, paprika, black pepper, and ground mustard and rub into the skin. This is also a delicious seasoning for Roast Chicken.
- Equipment – A big roasting pan, preferably with a wire rack to hold the roast turkey up above the drippings.
How To Defrost A Turkey
If your turkey is frozen, you will need to completely defrost it in the refrigerator before you even remove any of the packaging. Place your bird in a deep roasting pan in the fridge to catch any juices that may run out.
Resist the urge to thaw in your kitchen sink as this can encourage harmful bacteria to spread. Be sure to start defrosting the turkey a few days before you need to cook it.
How long do you defrost a turkey? A good rule of thumb is to allow 24 hours for every 4 pounds of turkey. So for our 12-pound bird, at least 3-4 days. To be safe I usually give it an extra 12-24 hours.
Once your turkey is fully defrosted, you can prep it for roasting using the recipe below.
How To Prep A Turkey For Roasting
First remove from packaging and remove extra parts. Remove the fully thawed turkey from its packaging. I usually do this in a large container in the kitchen sink. If included, remove the neck and the bag containing the gizzards and giblets. Keep these for making extra stock for the Homemade Turkey Gravy or discard them.
- Dry the skin. Pat the skin dry with paper towels. Dry skin equals crispy skin!
- Separate the skin from the breast. Using clean hands, gently lift the skin from the turkey breast starting on the side closest to the legs. Slide your hand underneath, separating the skin from the breast meat. Repeat the process with the other side.
- Add butter under the skin. Slide 3 pats of butter (1 pat = 1 tablespoon) under the skin on each side and spread it around with your fingers.
- Add seasoning and aromatics. Mix together the dry rub, sprinkle it all over the outside of the turkey, and press it into the skin. Sprinkle a little inside the cavity, too. Place the onions and garlic inside the cavity, then transfer the whole bird to a roasting pan with a rack.
Roasting The Turkey
These instructions are for how to cook a 12-pound turkey in the oven. If your bird is bigger or smaller, you will need to adjust the cooking time based on the provided instructions. Scroll down to the printable recipe card for the full instructions, or check out the handy chart below.
- Preheat your oven. We start with the oven at 325℉, keeping it low and slow for 2 hours (depending on the size) so the meat gets moist and tender, then crank it up to 400 for the last hour to get that crispy skin.
- Cover. Cut a piece of foil large enough to cover the turkey breasts. Press it down and mold the foil to the shape of the breasts. This will keep the breasts from drying out. You’ll remove it before the turkey is finished cooking to brown the skin.
- Roast the turkey in the oven at 325℉ for 2 hours, adding additional time depending on the size (use the chart below). Then turn the heat up to 400℉, remove the foil, and roast until the cooked turkey reaches the optimal temperature. Use our handy guide below to adjust the time. (Be sure to pin this chart to save it for later!).
- Let the turkey rest. Remove the turkey from the oven and let it rest for at least 15-20 minutes or up to 40 minutes. This will give you plenty of time to cook a Sweet Potato Casserole or warm up some dinner rolls.
Frequently Asked Questions
A pound of turkey per person will feed your guests and leave them satisfied. But if you want leftovers, I recommend 1.5-2 pounds per adult and about half a pound per child. I personally think leftovers are awesome, because you can make Turkey Tetrazzini or Turkey and Stuffing Casserole.
A 12 pound turkey takes about 3 hours to cook. Start at 325℉ for 2 hours, then increase the temperature to 400℉ for another hour. For a larger bird, increase the initial cooking time (at 325℉) by 15 minutes per pound.
One of the best tricks we have for keeping your cooked turkey juicy and moist is butter! Stuffing pats of butter under the skin creates a beautifully crisp skin, but it also melts and keeps the meat super moist and juicy.
Another trick I use is placing aluminum foil over the turkey breasts to help dissipate some of the heat and lock in moisture. Since dark meat takes longer to cook than light meat, this method lets the thighs and legs get their roast on while the breast gently cooks.
A turkey should be cooked until it reaches an internal temperature of 165℉. Insert an instant-read meat thermometer in the base of the breast meat or the thickest part of the thigh, careful not to touch any bone. Those are the absolute basics.
The actual length of time it takes to reach the correct temperature will depend on the temperature of the bird before cooking, its size, and your oven temperature.
Expert Tips, Do’s and Don’ts
Every year we get lots of questions about how to cook a turkey, so we’ve put them all in one place. Hopefully, these helpful hints will take the guesswork out of cooking your turkey!
- Don’t wash your turkey. Washing poultry is a no-no and will just contaminate your sink. Remove from the packaging and pat dry with paper towels.
- Don’t cook stuffing inside your turkey. If you cook stuffing inside your turkey, the meat will be dry and overcooked before the stuffing reaches a temperature that’s safe to eat. Instead, stuff the turkey with aromatics like onions, garlic, celery, herbs, or lemons that will add a ton of flavor to the bird as well as to the drippings for pan gravy, and cook your stuffing in a casserole dish. You can try my yummy recipes for Classic Homemade Stuffing, Cornbread Stuffing, Sausage Stuffing, or Bacon and Onion Stuffing.
- Don’t baste or brine your turkey. These extra steps are really unnecessary for achieving the perfect roast turkey. Basting requires constantly opening your oven, which costs you valuable heat and extends the cooking time. Brining isn’t necessary with a high-quality turkey.
- Do save the turkey drippings. The drippings are used to make the gravy, and the flavor will complement beautifully.
- Do thaw your turkey. Use the handy guide that I shared above for how to thaw your turkey. If your turkey is frozen, it may not cook all the way through, leaving you with a raw turkey in the center while the outside looks done.
- Do have a meat thermometer handy. Test the temperature of your turkey by inserting the thermometer into the thickest part of the thigh. It should register at least 160℉. Remove it from the oven and tent with foil. It will continue cooking while tented and should quickly reach 165℉.
Storage Tips
Make Ahead, Storage, and Freezing
Make Ahead: Once your turkey is fully thawed, you prep it for roasting up to 24 hours in advance. Add the butter, seasoning, and aromatics, then cover loosely with foil and place in the fridge overnight. Take it out about 30 minutes before you put it in the oven so it can shake off the chill.
Storage: If you’re going to eat your leftovers within 3-4 days, store in an airtight container or resealable plastic bag in the fridge. Use for sandwiches, BLT Turkey Wraps, tacos, and Turkey Soup.
Freezing: One of the reasons I love turkey leftovers is because I can keep some in my freezer and easily toss it in Turkey Shepherd’s Pie or in soups.
Reheating: If you’re just looking to reheat a late-night Thanksgiving dinner leftovers plate, you can do that in the microwave. If it’s frozen, thaw it overnight in the fridge before adding to other recipes.
Best Thanksgiving Side Dishes
Your Thanksgiving turkey may be the best ever, but you’re still going to need to fill some supporting roles. Here are some of our favorite Thanksgiving sides that will compliment your cooked turkey in the best way!
Side Dish Recipes:
- Cheesy Broccoli Casserole
- Oven Roasted Vegetables
- Slow Cooker Mac and Cheese
- One Hour Dinner Rolls
- Scalloped Corn Casserole
- Twice Baked Potatoes
- Cheesy Scalloped Potatoes
- Orange Cranberry Sauce
- Cranberry Fluff Salad
- Pumpkin Dump Cake
- Classic Apple Pie
- Southern Pecan Pie
101+ Thanksgiving
Side Dishes
Find all the sides you could possibly want for the perfect Thanksgiving menu!
Need a smaller turkey this year? Try my other easy turkey recipes for cooking a turkey breast in the air fryer, roasting in the oven, or even an Instant Pot Turkey Breast. Any of these recipes would be a great way to feed a smaller crowd, or to add some extra servings of turkey to your meal.
Best Thanksgiving Turkey Recipe
Equipment
- Roasting Pan (click the link to see the one I use)
Ingredients
- 12 pound Turkey thawed
- 6 tablespoons Unsalted butter cut into 1 Tablespoon pats. Chilled, but soft enough to spread under the skin.
- 1 1/2 Yellow onions peeled and halved
- 4 Garlic cloves peeled
Dry Rub:
- 2 teaspoons Kosher salt
- 2 teaspoons Dried thyme
- 1 teaspoon Dried sage
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Paprika
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Ground mustard
Instructions
- Preheat your oven to 325℉.
- In a small bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated.
- Remove the turkey from its packaging. From the bird's cavity, remove the neck and the bag containing the gizzards and heart. (You can keep these items to make stock or discard them.) Note – I do this in a large, clean container in the sink, like a wash basin or a small cooler.
- Use a few paper towels to dry off the skin of the bird and inside the cavity.
- Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat. Do this on both sides of the breast.
- Insert three pats of butter under the skin on one side of the turkey breast spreading them around evenly. Repeat on the other side.
- Sprinkle the dry rub all over the turkey – breast, legs, wings, anything you can see. Using your hands press the rub into the skin a little. If you have any extra rub sprinkle it inside the cavity.
- Place the onion halves and garlic cloves inside the turkey’s cavity.
- Transfer the bird to your roasting pan. (I like to use a pan with a rack to keep the bottom of the turkey from getting soggy.)
- Take a good sized piece of foil and place it over just the turkey breast. (You want to make sure to the foil piece is big enough to fit over the whole breast.) Press down and mold the foil to the breast. Let the ends stick out if the foil's a bit big.
- Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees and cook the turkey for another hour, or until the internal temperature of the breast reaches 165℉ and the skin is golden and crispy.
- Remove the turkey from the oven and let it rest for 30-45 minutes before carving.
Notes
- 10 pounds: 1 hour 30 minutes at 325℉; 1 hour at 400℉.
- 12 pounds: 2 hours at 325℉; 1 hour at 400℉.
- 14 pounds: 2 hours, 30 minutes at 325℉; 1 hour at 400℉.
- 16 pounds: 3 hours at 325℉; 1 hour at 400℉.
- 18 pounds: 3 hours, 30 minutes at 325℉; 1 hour at 400℉.
- 20 pounds: 3 hours, 45 minutes at 325℉; 1 hour at 400℉.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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Hi Julie, is my first thanksgiving and I will do this receipe today but I have a silly doubt, In the oven when you say roast is the same of bake? My oven have many options that is bake, bake convection, roast, roast convection. Which is the one I have to use???
Thank youuuuu
Best ever! Everyone commented on how good, juicy, and flavorful the turkey was. This was only my second turkey! Thanks for the recipe, will definitely use it again!
The most epicene of all epic turkeys. The bird perches nicely and afterwards, you can strain the brine and pour over when it’s ready to come out. Do NOT FORGET TO CUT A SMALL HOLE TO GET UNDER THE skin layers to butter, use IRISH BUTTER…SOFTER., There’s no other way to describe it. OVER AND OUT.
This is by far the best turkey I have made….crisp skin and moist … when I removed foil I just applied a little chicken broth….than cooked it the las hour at 400. Everyone asked for the recipe….thanks for sharing.
Hi Julie,
Thank you for the great recipe and instructions. My turkey turned out great, and it was a hit with my family!
Wishing you and your family a Happy Thanksgiving!
Used this recipe today on an 11.5 pound turkey and it turned out AWESOME! My oven must be off a bit because it was done when I checked on it 2.5 hours in, but I just covered it back up with foil and it was perfect temp when the rest was done. Completely recommend this recipe!
Hi, very last minute but do you know if I’ll still have to use foil when I’m using an oven bag to put the turkey in? Thank you so much!
Do you not baste the turkey at all?
The foil actually helps to keep the turkey moist, eliminating the need for basting.
If we have an 8-pound turkey should we reduce the cooking time?
You would want the breast to reach 165 degrees using a meat thermometer. But at 8 pounds, yes you could reduce the cooking time by at least 30 minutes to an hour.
For the 15 min added for every lb. Is that while the breast is still covered?
Yes. While the breast is still covered at the 325 temperature.
Will i need to put water in the bottom of the pan?
If you want to you can, but it’s not necessary. Chicken stock would be an even better choice.
How do you adjust if you stuff the turkey? The time to cook? Or anything different
Proceed as instructed. 🙂
Does putting the onions inside of the cavity cause the turkey to have to much of an onion taste and take away from the turkey taste? And could I also put some Yukon gold potatoes in there as well?
Hi Jeremy! The onions are an aromatic and don’t take over the turkey at all. 🙂 I would do the potatoes in the pan with a little chicken stock during the last hour of roasting (at the higher temp) rather than inside the bird.
When you say both sides do you mean left and right or front and back, for putting butter under the skin?
Left and right – at each of the breasts.
Hi Julie,
At the end of this recipe you say to add 15 minutes at the 325 temp, what about at the 400 temp later on in the cooking process?
Thanks so much!!
Hi Amber! Just to the 325 temp. The 400 degree temp is what crisps up the skin.
Hi Julie,
Do you think the turkey would turn out equally as well in an electric roaster? Would you still put the foil on and then cover it? I kind of need the oven space so hoping that the electric roaster will work 🙂
Thanks,
Sarah
Hi Sarah! Honestly, I don’t know. I’ve never used an electric roaster. Sorry I’m not of more help.
Hi Sara. Did you try cooking the turkey in the electric roaster? I too need oven space and will be cooking in a roaster. Please let me know how it turned out. I was wondering if I should put foil on the turkey as well.
I will be trying this next week! Thank you for the recipe Julie!
This is my first year cooking a turkey and hosting as well. My turkey is 14 lbs. Do I need to increase the amount of seasoning
To ensure it covers the whole turkey? Thanks in advance!
There isn’t a huge difference from 12-14, but sure, you could increase a little.
For the 15 min added for every lb. Is that while the breast is still covered?
Yes. It is while the breast is still covered at the 325 degrees temp.
I’m going to give this a try. 🙂 We have 16 people coming so I’m going to make a smaller turkey the day before (for my family’s leftovers) and as way to make sure I’m doing it right. Thanks for sharing!
I hope you enjoy it Monica!
Not be rude or anything, but how can I trust this recipe? It’s my first time cooking a turkey for Thanksgiving and I’m nervous that I’ll mess something. I know there are countless recipes, tips, and tricks online but are there any you know that actually work? I’m serving 6-7 people. Thank you!
Hi Cassie! This is the 5th year I’ve made a whole turkey for Thanksgiving, and this is the recipe I use every time. Really the most important thing to do is adjust the cooking time for the weight of your bird. Use a meat thermometer to check the internal temperature of the meat to make sure the breast and legs both reach 165 degrees F. Those are absolute basics. 🙂
The foil over the bird thing is a trick I picked up from watching Alton Brown. It helps make sure the breast meat doesn’t get overcooked. Dark meat takes longer to cook than light meat and the foil helps deflect a little of the heat to slow the cooking of the breast slightly. That’s the one “trick” I stand by.
The butter under the skin is what helps it get crispy, and the veggies and herbs in the cavity are for aromatics while the turkey roasts (and totally optional to be honest). I happen to like this seasoning rub a lot, but you could use regular salt & pepper too. I’ve also mixed fresh chopped sage into the butter before slathering it under the skin and it’s delicious.
I’m not saying I have some magical trick that makes this recipe better than any other out there. And you’re right, there are TONS of posts saying theirs is the best or they know the “secret” to a perfect bird. This recipe is tried and true at my house and has always produced a gorgeous, juicy bird. So I stand by it. 🙂 Just remember, a turkey is like a really, really big chicken. You can do it!!
Thank you so much! I think I’ll use this recipe. ? Would the cooking time work for a 12.25 pound turkey?
I have made several full chickens and stuffed them exactly like I would do a turkey. You could practice on a couple of chickens first – until you feel comfortable with the rub.
That’s a great suggestion!
do you cover the turkey with the pan lid or just foil?
After I read your comment about watching Alton Brown. I trust you completely <3
Oh! And I’m serving about the same number of people this year, so I got a 15-pound turkey. Apparently, the rule of thumb is about 1-pound per person, but leftovers are the best!
Cooking a 16lb turkey this year. Just wanted to verify. Add 15 min for every additional lb over the 12. (1 hour) this time is added at the low temp while the breast is still covered?
First year hosting and doing this on my own too ?
Thank you!
Also, do you put any water in the pan with your turkey??
Hi Michelle! Yes, You’ll add 1 hour to the 325 temp roasting time. I didn’t put any water in the pan, but I probably should have put a little since the turkey is elevated. Chicken stock would be a great option too!
Could I stuff the Turkey with stuffing instead of the onions?
Absolutely Kel!
How do you cook your stuffing if you don’t stuff the bird? I want to try your turkey but I don’t want to sacrifice the stuffing. What’s your stuffing recipe and method?