Thanksgiving is synonymous with turkey, and preparing the perfect bird is often the highlight of the holiday. This Thanksgiving turkey recipe ensures a moist, flavorful, and beautifully roasted turkey that will impress your guests. In this article, I’ll walk you through the entire process—from selecting the turkey to carving it—so that your Thanksgiving meal is a success.
1. Super Moist Thanksgiving Turkey Recipe
Ingredients
- 1 whole turkey (12-14 pounds, adjusted for guest count)
- 1/2 cup unsalted butter, softened
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 lemon, halved
- 1 head of garlic, halved
- 1 large onion, quartered
- 2-3 carrots, roughly chopped
- 2-3 celery stalks, roughly chopped
- 4 cups chicken or turkey broth
- Salt and pepper, to taste
- Olive oil (optional, for extra crispiness)
Instructions
Step 1: Selecting and Preparing the Turkey
Before you begin, select a turkey that’s the right size for your gathering. Typically, you’ll want to plan for about 1 to 1½ pounds of turkey per guest. If you’re feeding a large crowd, consider getting a bigger bird or preparing two smaller turkeys for even cooking.
If your turkey is frozen, be sure to thaw it in advance. The safest method is to thaw it in the refrigerator. Plan for 24 hours of thawing time for every 4-5 pounds of turkey. A 12-pound bird will need about 2-3 days to thaw completely.
Once thawed (or if you’re using a fresh turkey), remove the giblets and neck from the cavity and set them aside for making stock or gravy.
Step 2: Preheat and Prepare Your Workspace
Preheat your oven to 325°F (165°C). While the oven heats, prepare your roasting pan and gather your ingredients.
You’ll want to create a bed of vegetables in the roasting pan to elevate the turkey, allowing air to circulate around it for even cooking. Place the onions, carrots, and celery in the bottom of the pan. These vegetables will also add flavor to the drippings, which you can use to make gravy later.
Step 3: Season and Stuff the Turkey
Pat the turkey dry with paper towels, both inside and out. This step is crucial for achieving crispy, golden-brown skin.
In a small bowl, mix the softened butter with the thyme, rosemary, and sage. Season the herb butter with salt and pepper.
Gently loosen the skin of the turkey by sliding your fingers under it, especially around the breast area. Be careful not to tear the skin. Rub the herb butter under the skin, making sure to cover as much of the breast as possible. This step will help keep the meat moist and flavorful.
Rub any remaining butter all over the outside of the turkey, including the legs and wings. Season the entire bird generously with salt and pepper.
Stuff the cavity of the turkey with the lemon halves, garlic, and a few sprigs of fresh herbs (extra thyme, rosemary, or sage). These aromatics will infuse the turkey with flavor as it roasts.
Step 4: Truss the Turkey (Optional)
Trussing helps the turkey cook evenly and makes it easier to carve later. To truss, tuck the wing tips under the body of the bird and tie the legs together with kitchen twine. While this step is optional, it creates a neater appearance and helps prevent overcooking the breast meat.
Step 5: Roast the Turkey
Place the turkey breast-side up on the vegetable bed in the roasting pan. Pour about 2 cups of broth into the bottom of the pan to prevent the vegetables from burning and to create moisture in the oven.
Transfer the turkey to the preheated oven. For a 12-14 pound turkey, roast for about 3 to 3½ hours (approximately 13-15 minutes per pound). Use the following guidelines for cooking times:
- 12-14 pounds: 3 to 3½ hours
- 14-18 pounds: 3½ to 4½ hours
- 18-20 pounds: 4½ to 5 hours
Halfway through the cooking time, baste the turkey with the pan juices. You can also add more broth if the pan seems dry. Basting helps keep the meat moist and enhances the flavor of the skin.
Step 6: Monitor the Temperature
To ensure your turkey is fully cooked without drying out, use a meat thermometer. Insert the thermometer into the thickest part of the turkey’s thigh without touching the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).
If the skin starts to brown too quickly, cover the breast with a loose tent of aluminum foil to prevent burning while the rest of the bird finishes cooking.
Step 7: Rest the Turkey
Once the turkey has reached the desired temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
While the turkey rests, you can use the pan drippings to make turkey gravy.
2. Carving the Turkey
Carving the turkey can be intimidating, but with proper technique, it’s simple to get neat, even slices that maximize flavor and presentation.
Steps for Carving
Remove the legs and thighs: Use a sharp carving knife to cut through the joint where the leg meets the body. Separate the thigh from the drumstick and slice the thigh meat.
Carve the breast: Make a long cut along one side of the breastbone, then slice the breast meat horizontally into thick slices.
Serve the wings: Remove the wings by cutting through the joint connecting them to the body.
Arrange the carved turkey on a platter and serve alongside your favorite Thanksgiving sides.
3. Tips for Success
Start Early: Planning ahead is key to a stress-free Thanksgiving. Thaw the turkey in advance, and prepare any side dishes or desserts the day before. This allows you to focus solely on roasting the turkey on the big day.
Don’t Skip the Resting Time: Allowing the turkey to rest after roasting is essential for juicy, tender meat. Cutting into the turkey too soon will cause the juices to escape, resulting in drier meat.
Use a Thermometer: A meat thermometer is the most reliable way to ensure your turkey is cooked to the right temperature. Checking the internal temperature guarantees a perfectly cooked bird without over- or undercooking.
Save the Leftovers: Thanksgiving leftovers are often just as exciting as the main meal. Use leftover turkey for sandwiches, soups, or casseroles in the days following the holiday. Don’t forget to save the turkey bones for making a rich, homemade stock.
Oven roasted turkey is one of the most popular Thanksgiving dishes but not everyone knows how to cook a turkey in the oven properly and perfectly. By following this step-by-step guide, you can prepare a turkey that’s juicy, flavorful, and perfectly roasted, creating a memorable centerpiece for your Thanksgiving table.
