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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, I just came across this recipe, and I am for sure going to try it. However, I brined my turkey for the last 24 hours (water/salt/pepper/tarragon). Would I still do the rub or eliminate the rub all together? Not sure how to season it at this point.
Honestly, I’ve never brined a turkey before so I can’t say how that would come out. I would be cautious with the seasonings though.
Thanks for a great recipe. My mother-in-law made the turkey for 25 years. Last year was the 1st time I was in charge of cooking the turkey. I have 5o make 2 20 pound turkeys to feed the 25+ people that come to my house. I used your recipe last year and my turkeys came out perfect. I have to cook them the day before then debone them and reheat in gravey the next day. Everyone loved it. Working on turkey #1 using your recipe again.
You are so welcome Karen!
Hi! What would you say for time using a 15lb turkey?
Hi Haley, as stated in the recipe, you will add 15 minute increments. So if it says 2 hours and 30 minutes for 14 pounds, then you will ad 15 minutes to that. Still cook at 400 degrees for an hour.
Ok, 19.31 lb turkey..how long? I’m not going back to the store!! Crazy people everywhere!! Can I omit the mustard seasoning and use minced garlic inside ? thanks so much for this recipe!! I’m praying everything turns out better this year then last ( not all the way cooked and they haven’t let me live it down)
Hi Ronnie, you can use whatever seasonings you like; those won’t alter the flavor too much. I’d be careful with adding too much garlic though 0 and I LOVE garlic. You just don’t want it to be too strong for those who don’t. Cook according to the directions for a 19 pound bird. Use a meat thermometer to know when it’s done.
Thanks for this great recipe! I made it last year and had so many compliments. Just to confirm, my turkey this year is 11 lbs so I’d do 1 hour and 45 minutes at 325 and then an hour at 400 correct? I hope you have a happy thanksgiving!
Yes that is correct! Happy Thanksgiving!
Can this be done in a roaster? And would you still mold the foil to the breast?
You can cook a turkey in a roaster, yes. But you wouldn’t need the foil.
You’re the best!! You give great advice & the best recipes. Keep up the great work.
Thank you Misty! I appreciate that!
What gravy do you use?
I just make a roux and use the turkey drippings. There’s a link for a great recipe in the post.
Hi there! I made your turkey recipe last year and it turned out awesome (13lbs). This year, we have a 24 pound bird! Any tips on how long it should be in the oven? Thanks!
Follow the same rules of 15 minute increments.
Hi! Do you start timing the hour while it’s heating from 325 to 400 or do you wait till its at 400 to start timing the last hour?
It won’t take long to go from 325 to 400. You can time it either way. Just follow the temperature requirements with a meat thermometer.
Hi. After the turkey is cooked I also have to make several sides which will take roughly 2 hours. Do you suggest that I pull the turkey out before internal temp reads 160 degrees and then just cover it with foil and let it finish cooking that way? So maybe pull the turkey out of the oven around 155 degrees?
No, definitely don’t do that. It needs to cook to 165 degrees in order to be safe. You want to plan ahead and prepare as many sides in advance as possible. Some can cook in the oven with the turkey, on a lower rack, and do as many on the stove as you can.
Thermoblog actually recommends a PULL temp of 157.
Read here: https://blog.thermoworks.com/turkey/turkey-temps/
Love your recipe!
I calculated 5.75 hrs at 325 degrees for a 27lb turkey(I know I am crazy!!) then add an hour at 400 degrees? just making sure this is correct
Yes that is correct. And that is a BIG turkey.
I have a 23 lb Turkey how long at 325 and how long at 400 degrees?
Doing the math as specified in the notes, you will cook the turkey at 325 for about 4 hours and 40 minutes. Then like the recipe says, an hour at 400.
Are you basting the turkey throughout it being in the oven to keep it juicy?
Nope! No need to baste!
I used this method last year for my first ever turkey. Definitely doing it again! Quick reminder to novices to check the thigh for temps. I checked int he wrong spot and got a much higher reading…I was terrified. All unwarranted. The bird was crispy on the outside and so tender and moist inside!In addition to garlic and onion, I add a bay (sauteed in butter) to the cavity and throw some carrots, celery and onions in the pan and add about a cup of chicken stock. You can also experiment with the brine seasoning. You really can’t go wrong. This roasting method makes a Heavenly bird!
Thank you Brett for stopping by and sharing your positive experience.
Do I need to put any liquids in the bottom of the pan?
Nope! Just follow the recipe as written.
Did you use a turkey bag, or no? And do we need to put a little bit of water in the bottom of the roasting pan? I plan on buying my first roasting pan this year!
Nope, just follow the recipe as written and it will be delicious!
Can I do this method with a roaster? I won’t be able to use my oven!
We have used a roaster and it doesn’t come out the same. Still tender and juicy, but not crispy. However, yes you can use the roaster.
Hi! When you increase the oven temp from 325 to 400 do you leave the turkey in the oven or take it out while the temp increases? Thanks!!
Great question! Leave the turkey in the oven. It won’t take long to come to temperature.
okay awesome! Thank you!
Hey I plan to do this recipe for thanksgiving. Does the mustard make the turkey spicy at all? I ave few people that dont like any type of spicy.
The ground mustard isn’t flavored the same way as liquid mustard so you’ll be fine.
what about basting the turkey ? should we do that at all? and also i am planning to make a gravy that uses all the drippings from the turkey. Does this recipe dry up all the drippings during the 400 roasting period.
i plan on cooking a 16 pound turkey.
No need to baste! The foil covering the breasts helps to keep the turkey moist and juicy.
Can the dry rub be mixed with the butter and spread under the skin?
Yes that could work.
I put the dry brine on the night before and then put a compound butter all over the bird Thanksgiving morning (in addition to what I had put under the skin) and it came out great.