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GET IT NOW- The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year
- What You’ll Need
- How To Roast A Thanksgiving Turkey
- Thawing & Roasting Time Chart
- My Tips For The Perfect Roasted Turkey
- Thanksgiving Turkey (Easy, Juicy Recipe) Recipe card
- What To Serve With It
- Leftover Ideas
- More Thanksgiving Turkey Recipes
- Recipe Reviews
The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year
This is the Thanksgiving turkey recipe I always make — Every. Single. Year. The brine is simple, the process is easy, the garlic herb butter is flavorful, and the bird turns out so, so juicy every time. Because let’s face it, you don’t want to take any risks for such a big food holiday. Here’s why I always make this roasted turkey for Thanksgiving:
- Flavorful, juicy meat with crispy skin – It’s all thanks to my simple brine, flavorful garlic butter underneath the skin, and the timing. I’ve got a time and temperature chart to make your bird tender and moist inside (even the breast meat), with crisp, golden skin on the outside.
- Complete guide to thaw, brine, season, and roast – This is the only guide you’ll ever need, because I covered it all! I’ve made my Thanksgiving turkey this way for years.
- Easy to make – Roasting turkey with my recipe only takes about 15 minutes of hands-on prep time, and you don’t have to baste it. Which is such a relief when I’m cooking a bunch of other Thanksgiving recipes.
Make this Thanksgiving turkey with me, and I think it’ll become become your go-to every year, too.
You’ll also find it in my Healthy Holiday Cookbook, which I created to help make this season a little less hectic for you (and me — I reference it myself this time of year). Grab your copy and you’ll have all the holiday recipes you need in one place!
“Just finished our perfect Thanksgiving turkey using this recipe. Thank you so much. I cut the lemons and stuck them inside the turkey. It was 13lbs and roasted for 45 min then 1.5 hour covered. It was juicy and delicious. Happy Thanksgiving!”
-Dorothy
What You’ll Need
Here I explain the best ingredients for my Thanksgiving turkey recipe, what each one does, and substitution options. For measurements, see the recipe card.
Turkey & Brine:
Most turkeys at the store come frozen, so make sure you leave enough time to thaw. See my thawing time chart based on size. You can skip the brine if yours comes brined, but I still recommend adding the garlic butter (below).
Some roasted turkey recipes use a fancy brine, but all you really need is just water and salt. These are the key ingredients for your bird to stay juicy. Since I prefer to keep my Thanksgiving turkey recipe simple, that’s all my brine has. (Don’t worry, the garlic butter below will give you plenty of flavor!)
I recommend kosher salt because it dissolves easily and is more cost effective than sea salt, but sea salt works fine. And you need A LOT of salt for the brine to be effective — 6 percent of the water weight! This much:
| Turkey Weight | Water Volume | Diamond Crystal Kosher Salt | Morton’s or Real Salt Kosher Salt, or Sea Salt |
|---|---|---|---|
| 8 to 12 lb | 2 gallons (7.6 liters) | 2 1/2 cups (450 grams) | 1 3/4 cups (~438 grams) |
| 13 to 17 lb | 2 1/2 gallons (9.5 liters) | 3 1/4 cups (570 grams) | 2 1/4 cups (~563 grams) |
| 18 to 22 lb | 3 gallons (11.4 liters) | 3 3/4 cups (675 grams) | 2 3/4 cups (~688 grams) |
| 23 to 27 lb | 3 1/2 gallons (13.2 liters) | 4 1/3 cups (780 grams) | 3 cups + 2 tbsp (~781 grams) |
| 28 to 32 lb | 4 gallons (15.1 liters) | 5 cups (900 grams) | 3 1/2 cups (~875 grams) |
Garlic Butter:
This is basically my compound butter recipe. It gives the meat a rich flavor and makes the skin more crispy. You’ll need:
- Butter – I recommend unsalted (I like this brand) so you can control the salt separately.
- Fresh Herbs – Sage, rosemary, and thyme are the best on roasted turkey! If you don’t have them fresh, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh. Check my compound butter recipe for more ideas.
- Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works.
- Lemon Zest, Salt, and Pepper
How To Roast A Thanksgiving Turkey
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brine the turkey. After thawing (see my thawing time chart), mix water and kosher salt in a large stock pot. Remove the neck and giblets from the cavity, and submerge the turkey. Refrigerate for at least 10-12 hours, or up to 48 hours.
- Make the herb butter. In a small bowl, mash together the butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt, and black pepper.
- Season the turkey over and under the skin. Drain the brine and pat dry. Place the bird on a rack in a roasting pan. Gently loosen the skin and spread half the herb butter underneath and the rest on top. Be careful not to tear the skin! Rub some butter in the cavity, too.
- Roast in the oven. Tuck the wings underneath the back to prevent burning, and the legs into the skin at the bottom (or tie with twine). Roast turkey uncovered for 45 minutes first, then tent with aluminum foil and continue until done. Check my time chart below for cooking times based on your bird size.
- Let it rest. This is important to let the juices settle (so it’s not dry), and to have it come to the right temperature! Just tent the top of your Thanksgiving turkey with foil and let it sit for 20 minutes before carving.
Thawing & Roasting Time Chart
Thawing takes a while, so plan ahead! It takes about 24 hours in the fridge for every 4-5 pounds of turkey.
Thanksgiving turkey cook time depends on the size, oven temp, and whether it’s stuffed. At 350 degrees F, plan for 12-16 minutes per pound for unstuffed and 14-18 minutes per pound for stuffed. Roast uncovered for the first 45 minutes, then cover for the rest.
TIP: Internal temperature is the key to a juicy roasted turkey!
I recommend a probe thermometer because it beeps when your Thanksgiving turkey is ready, but you could use a regular one. I find both of these more reliable than the built-in popup ones.
The target internal temperature is 165-170 degrees F, but it’ll be more juicy if you pull it out at 155 degrees F — the temp will rise at least 10-15 degrees when it rests.
Here’s my time chart for how long to roast turkey (and how long to thaw it) if you don’t have a thermometer:
| Turkey Weight | Thawing Time | Roast Uncovered First For This Long | Then Cover and Roast For | Total Time |
|---|---|---|---|---|
| 8 to 11 lb | 2-3 days | 45 minutes | 1 hour 30 minutes to 2 hours | 2 1/4 to 2 3/4 hours |
| 12 to 14 lb | 3-4 days | 45 minutes | 1 hour 45 minutes to 2 hours 15 minutes | 2 1/2 to 3 hours |
| 15 to 17 lb | 4-5 days | 45 minutes | 2 hours 30 minutes to 3 hours | 3 1/4 to 3 3/4 hours |
| 18 to 21 lb | 5-6 days | 45 minutes | 3 hours to 3 hours 30 minutes | 3 3/4 to 4 1/4 hours |
| 22 to 25 lb | 6-7 days | 45 minutes | 3 hours 30 minutes to 4 hours | 4 1/4 to 4 3/4 hours |
| 26 to 30 lb | 7-8 days | 45 minutes | 4 hours to 4 hours 45 minutes | 4 3/4 to 5 1/2 hours |
Note: These times are for an unstuffed bird. If your turkey has stuffing inside, add about 45 to 75 minutes to the covered roasting time (1 hour on average).
My Tips For The Perfect Roasted Turkey
- You can brine in a large pot, cooler, or brining bag. Last year I got this pot and it’s the perfect size for a Thanksgiving turkey. You could also use these brining bags for easier cleanup.
- Can you brine a frozen turkey? Yes, you can! You just need it to thaw enough to remove the giblets first, then place in the brine.
- Don’t have a roasting pan with a rack? If you’re looking for a great roasting pan, I have and love this one. Otherwise, you can place the turkey on a bed of onions (cut into large chunks) instead, which will elevate the bird similar to a rack.
- Roast the turkey on the bottom oven rack. This will give you even, golden browning. (I actually placed it on the second from the bottom by mistake when I took these photos, and you can see it’s a bit too dark! My video below is better.)
- Insert your thermometer in the right spot. Many roasted turkey recipes suggest the thickest part of the thigh, but deep into the turkey breast works as well. I usually insert the probe into the breast, but check both places when it’s done.
- You might need to rotate the pan, depending on your oven. I’ve got two ovens—one needs rotating, the other doesn’t. If your turkey isn’t browning evenly, just give it a quick turn.
- When you cover the turkey partway through roasting, keep the foil loose. If it’s too tight or touches the bird, it can soften that crispy skin. If the skin isn’t as crisp as you like at the end, just pop the roasted turkey under the broiler for a few minutes.
- Oven mitts are your friend. I used to struggle to transfer a big roasted turkey to a serving platter, but now I juse use my silicone oven mitts and it’s so easy. Highly recommend this method!
- Not sure how big a turkey to get? I aim for 1 pound per person, including the bones. For example, for 12 people, grab a 12-pound turkey — easy. And if your group is smaller, I’ve got leftover ideas!
Thanksgiving Turkey (Easy, Juicy Recipe)
My foolproof Thanksgiving turkey recipe is juicy and flavorful, with crispy skin. All you need to thaw, brine, season, and roast your turkey!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Brine The Turkey:
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In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
-
When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack.
Season With Garlic Butter:
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Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
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In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
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Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
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Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
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Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.
Roast The Turkey:
-
Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
-
Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey — don't worry, it will reach 165 degrees F in the next step!). If you don't have a probe, a regular meat thermometer like this will work — you'll just need to check.
The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
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Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey
- Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy.
- Thawing & roasting time by weight: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey time chart for thawing and roasting times by weight! I highly recommend a probe thermometer. Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
- Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy.
- Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
- Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
- Leftovers: I’ve got recipes for leftover turkey casserole, turkey soup, and turkey salad, plus more leftover ideas above (including how to make stock with the carcass!).
📖 Want more recipes like this? Find this one and many more in my Healthy Holiday Cookbook and Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Thanksgiving Turkey Recipe
What To Serve With It
If you plan on roasting a turkey for Thanksgiving, complete your meal with:
- Cranberry Sauce – Literally the #1 holiday dish my family and friends always rave about is my sugar-free cranberry sauce. Or for something different this year, try my cranberry orange relish.
- Gravy – I just published a new gluten free gravy recipe that you can easily make with your turkey drippings.
- Side Dishes – Serve my healthy sweet potato casserole and green bean casserole with your Thanksgiving turkey for a classic combo! If you’re looking for something faster, try my roasted green beans, honey roasted carrots (in my picture below), or roasted brussels sprouts. For an easy starch, roasted potatoes, roasted sweet potatoes, or even mashed cauliflower make simple options.
- Appetizers – Start your meal with my Thanksgiving salad and Thanksgiving charcuterie board.
- Desserts – Your family won’t guess this crustless pumpkin pie has no sugar! Or change it up with my healthy cheesecake, pecan bars, or pumpkin bars.
Leftover Ideas
Leftover Thanksgiving turkey will last 3-5 days in the fridge or up to 3 months in the freezer. Here’s how I use it:
- Leftover Turkey Casserole – My favorite way to use leftover turkey, green beans, and cranberry sauce all in one dish.
- Soups – My kids love leftover turkey soup. You can also use turkey meat instead of chicken in other soups, like my chicken florentine soup, buffalo chicken soup, or chicken vegetable soup.
- Sandwiches – Add some mayo with lettuce and cheese, or even a spread of cranberry sauce. I make mine with almond flour bread.
- Salads – I created my turkey salad recipe with leftovers in mind. You can also swap in roasted turkey in my chicken Caesar salad, Cobb salad, or chicken salad.
- Turkey Stock – Don’t toss the turkey carcass! I simmer mine with salt and herbs for a few hours the next day, then freeze the stock. It’s so flavorful.
More Thanksgiving Turkey Recipes
This is one of my favorite ways to roast turkey for Thanksgiving, but I’ve got others! Try one of these if you’re short on time or feeding a smaller crowd:
89 Comments
Margaret
0My turkey is done 2 hours early! According to this recipe it was to cook at 350 the whole time. Did I miss something? I just checked the temp and it was at 185. I hope it does not dry out. I’m giving it a low rating before eating because I’m not happy with the timing. We have 24 lb bird.
Maya | Wholesome Yum
0Sorry to hear that happened, Margaret! Yes, 350 the whole time is correct, but are you sure you measured the temperature in the thickest part of the turkey breast or thigh? I’ve used this turkey recipe dozens of times and have never had such a big discrepancy in timing. I do recommend a probe thermometer as mentioned above, or checking on the turkey 30 minutes early if you only have a regular thermometer, but 2 hours early means something was wrong. That would mean a 24-pound bird cooked in only 2-2.5 hours, which is usually barely enough time for a tiny 10-pound turkey. How long did you roast your large turkey? Could it be that the time chart was confusing for you? Have you checked if your oven is calibrated properly?
Ali
0There are only 2 of us and I want to do a turkey tenderloin. Do you have any recipes?
Maya | Wholesome Yum
0Hi Ali, Not yet, but now I’m adding it to my list! Thanks for the suggestion. In the meantime, I do have recipes for roasted turkey breast, turkey legs, and turkey wings that would be good options for a smaller holiday meal. You could easily scale the legs or wings to a smaller quantity, or get a small turkey breast. Another great smaller option would be my spatchcock chicken. Hope this helps!
Aubrey
0I use this recipe every year for Friendsgiving and the turkey is always a big hit! Several friends say this is the only turkey they enjoy because it isn’t dried out. Thank you!!
Dorothy
0Just finished our perfect Thanksgiving turkey using this recipe. Thank you so much. I cut the lemons and stuck them inside the turkey. It was 13lbs and roasted for 45 min then 1.5 hour covered. It was juicy and delicious. Happy Thanksgiving!!!
Nicole
0How would I go about using a turkey oven bag? Would this be good?
Maya | Wholesome Yum
0Hi Nicole, I’ve got a recipe you can use for turkey in a bag!
Danielle H
0Could I cook in my electric roaster pan in an oven bag? I’m scared to dry my turkey out again. This will be my second time making one.
Maya | Wholesome Yum
0Hi Danielle, I don’t recommend using a bag in the electric roaster, as it can melt. You can use my for turkey in a bag if you want to use a bag. But I hope you’ll try my method here for your Thanksgiving turkey – it turns out super juicy if you follow my time and temperature instructions! I actually love it even more than the bag version.
Gina
0Question…. Can the garlic herb butter rub be made and put on the Turkey the night before it is roasted? Can’t wait to try the recipe!
Maya | Wholesome Yum
0Hi Gina, Yes, you can do that if you like. Let me know how it goes!
Brooklyn
0Hi! I have a 16 pound turkey. How much kosher salt should I use? Your recipe says 2 1/2 cups for 12 pounds so I wasn’t sure if I should use more for mine since it’s a bit bigger.
Maya | Wholesome Yum
0Hi Brooklyn, You can adjust the number of servings, and that will adjust the recipe to a 16-pound turkey. It also depends on the brand of kosher salt you use. See my brine chart in the post above for my recommended amounts depending on the brand. Hope this helps and your turkey turns out beautiful!
Nancy Miller
0Thank you for your wonderful recipe! Turkey is a festive kind of food.
Jennifer
0Can I use a slow cooker ?
Maya | Wholesome Yum
0Hi Jennifer, A whole turkey won’t usually fit inside a slow cooker, but you could make this slow cooker turkey breast recipe.
Shelly D.
0An electric roasting pan is large enough for a turkey. It also saves your oven to use for other things. I serve right from the roasting pan, turn it to low and keep it warm.
Journa Liz Ramirez
0One of the easiest Thanksgiving recipes! We always have roasted turkey every year and we always enjoy its tenderness. So yummy! Thanks Maya for this wonderful recipe!
Greta
0Oh yes! I was looking for a recipe for Thanksgiving and I am excited to try this recipe. This is my first Turkey so I have double excitement.
Lisa
0This is our favorite roasted turkey recipe and is the one we use for Thanksgiving!
Wendy
0This was so good! I will make this again.
Lyn
0Hi Maya!! Love your recipes and the fact that you actually answer people questions! So, my question is…I’m not sure that my fridge is big enough to hold a turkey in a large pot of salt water. Can I brine the turkey in a pot in a large cooler? Lots of ice etc…etc…
Maya | Wholesome Yum
1Hi Lyn, Yes, that should work as long as you can keep the temperature in the cooler below 40 degrees F (and above 32 degrees so it doesn’t freeze).
Robert
0What a tasty recipe this was! Turkey turned out very moist and the seasoning was loved by all! Also, the gravy recipe was very easy to make. Thank you!
Paula
0Hi, I don’t have a roasting pot with rack, how else can I cook, Any ideas?
Maya | Wholesome Yum
0Hi Paula, I have a tip about this in the post above! If you don’t have a rack, I recommend placing the turkey on a bed of onions (chopped into large chunks or squares) to lift the bird, which will work similarly to a rack.
S
0This is what I do to my turkey’s too. I may add a few more of the herbs and spices that you list.
Jody
0Hi is it possible to Brine it the day before and let it sit 12 hours after brining before cooking it?
Wholesome Yum M
0Hi Jody, Yes, as long as you keep it properly chilled in the fridge, this will work fine.
Rosie Soriano
0I have done this recipe for the last 5 Thanksgiving year but I always use the blast then slow oven cooking: 500 degrees for 30 mins then cover the turkey with aluminum foil and slow cook it on 350 degrees for 2-21/2 hours. It always comes perfect! This year I had only use 4 Turkey breasts on a 350 degrees for 2 hours slow oven cooking and came out perfect.
Barb
0Thanksgiving 2021, my daughter’s neighbor cut her time too close and could not find a turkey at the market and were going to go turkeyless. When our bird was cooked per this absolutely wonderful recipe a plate was delivered to the neighbors. We later found out that they were able to get a cooked turkey and was going to repay us with some of their turkey but after tasting our gift, she would have been embarrassed. Truly excellent!!
JC
0Smelled good cooking with garlic, but had no garlic taste when eaten.
Kristi
0I have always cooked my turkey in a cooking bag. Would that work for this recipe or would you recommend not using one?
Maya | Wholesome Yum
0Hi Kristi, You can use my turkey in a bag recipe if you want to use a bag.
Rachel
0DELICIOUS! I used a kosher turkey so didn’t brine the turkey since it’s already salted. I also used vegan butter and put a lemon and onion in the cavity with the herbs. Otherwise I followed the recipe and the time table was a life saver. Loved that I didn’t have to baste the turkey. Was so easy and everyone loved it!
Shaunte
0Trying this tonight. It’s in the salt water now. Going to cook tomorrow for thanksgiving 2020.
Maya | Wholesome Yum
0Glad to hear that, Shaunte! Would love to hear how you liked it!
Janie
0I am interested in dry brining but was wondering : how much salt, how long should I brine, and do I rinse the salt off before roasting? I have never done a dry brine before, but would like to try it. Thank you!
Maya | Wholesome Yum
0Hi Janie, My recipe uses a wet brine, not a dry brine. I have instructions, amounts, and timing for the brining process in the post above. I don’t usually rinse after brining my turkey, but you can if you like.
christina
0Maya, what are your thoughts on using a convection oven for a turkey? I have this feature on my oven and wondering if I should try it? Thank you any feedback is appreciated.
Maya | Wholesome Yum
0Hi Christina, A convection oven has a fan system that will circulate consistently hot air all throughout your oven. This creates even temperatures through your oven and can decrease cook time by about 25%. While I actually have a convection oven, I don’t test my recipes with that setting because I want to make my recipes accessible to everyone, so my time chart is for a regular oven setting without convection. You can use this feature with roasting your turkey, but be sure you have a reliable meat thermometer that can tell you when to remove your turkey from the oven. Also, you will want to tent your turkey earlier. Convection ovens will cause your food to darken quicker, so be prepared to tent your turkey about 25-30 minutes into the baking process. Best Wishes!
Tina
0Hi! Great tutorial. Looking forward to trying it out. One question, do you put any type of liquid, like broth or white wine in the bottom of your pan?
Thanks!
Wholesome Yum M
0Hi Tina, Liquid at the bottom of the pan is not necessary. You are welcome to add some if you prefer, but for this recipe it’s not needed.
Denay DeGuzman
0What a great turkey tutorial! Your recipe directions are so helpful and complete. Perfect for Thanksgiving dinner.
Angela
0SO much great information here. I can’t wait to try my turkey using your method on Thanksgiving. I like the addition of the lemon zest!
Lisa | Garlic & Zest
0I’m starting to plan my Thanksgiving meal and this turkey recipe with the garlic and herbs sounds perfect to go with the rest of the dinner. Pretty straightforward too — I so appreciate that.
Shadi Hasanzadenemati
0This is great for after dinner! Looks so good!
Jersey Girl Cooks
0This is a beautiful looking turkey! Thanks for all the tips! I don’t love to stick my hand in a turkey but will do it to get it well seasoned 🙂
Caroline
0I was thinking I had tomorrow’s Thanksgiving turkey out and thawing on time and everything is good, … but I’m not sure what to use for the brine. I don’t have a large enough stock pot, so the turkey doesn’t fit all the way. I thought I’d just use the roaster without the rack, but of course the turkey is taller than the sides of the roaster, so I can’t submerge the turkey. Anyone have any super-fast thoughts on the best way to make this work on very short notice? Thanks, and looking forward to eating this tomorrow!
Maya | Wholesome Yum
0Hi Caroline, You can still brine your turkey today! Just follow my instructions in the post above. If you don’t have a large enough pot, you can use a cooler to brine it. Happy holidays!
Bonnie
0I just did a turkey breast but a very large one and it was very moist and tender. I was a little worried because of the size but it turned out great! Thanks
CC
0I used this for our friendsgiving- and made my FIRST turkey. Our friends raved and asked how I made the turkey, so thank you for the recipe!
Also, how do you think this would be on a roasted whole rotisserie chicken? I may try this for our family Christmas. Thanks again!
Maya | Wholesome Yum
0Congratulations on your first turkey!! I’m so glad it was a success. Yes, you could definitely do the same with a roast chicken. In fact, I have a similar roasted chicken recipe.
Alexa
0This looks great! Can it be used as a cook ahead recipe?
Wholesome Yum M
0Hi Alexa, This can be made ahead of time, but it will be difficult to re-heat in one piece. To reheat, you will want to remove the meat from the carcass and use either a Crock Pot or low temp oven.
Vanessa
0Is it possible to follow this recipe and cook the turkey on an electric roaster?
Maya | Wholesome Yum
0Hi Vanessa, Absolutely! Just be sure to adjust the cook time with your electric roaster’s manufacturer instructions.
Mr Strauss
0So you don’t need to baste the turkey as it cooks?
Maya | Wholesome Yum
0Hi Mr. Strauss, No basting is necessary for this recipe. It’s one of the things I love about it! I find that the combination of brining and butter under the skin keeps it moist enough without basting. You can certainly baste if you like, though.
Nellie Tracy
0Such a great way to prepare a turkey! I won’t ever go back to how I did it before!
Maya | Wholesome Yum
0I am so happy to hear that, Nellie! Thank you!
Abeer Rizvi
0All those tips are going to be so helpful this Thanksgiving! That’s a gorgeous turkey! Mmmm
Maya | Wholesome Yum
0Thank you, Abeer!
Meredith
0I cook turkey so infrequently, I feel like I am always having to relearn how to make the perfect roast turkey. Thank you so much for putting all this helpful information in one place!
Maya | Wholesome Yum
0Thank you, Meredith!
Catherine Baez Sholl
0This post is packed with great information! My husband and I have an annual discussion about the weight of the turkey vs. the number of people. He tends to come home with 15 lbs turkeys for 4 people, lol. Definitely sharing this post with him, thanks!
Katrina
0Nothing better than a garlic butter combo on a bird!! This sounds amazing!
Renee D Kohley
0SO beautiful and classic flavors – I love Thanksgiving that way! Gorgeous bird! Happy Thanksgiving!
Maya | Wholesome Yum
0Thank you so much, Renee! Happy Thanksgiving!
Laura
0Wow, you really thought of everything when you created this post. It’s such an AWESOME guide to everything turkey! And what a yummy recipe. I will be referring to this yearly 🙂
Maya | Wholesome Yum
0Thank you so much, Laura! I’m so glad it’s helpful and hope it will be each year!
Linda Spiker
0This bird is gorgeous! Perfection!
Megan Stevens
0I’m excited to try your recipe!! Thank you, it looks great! Plus the charts are great! 🙂
Cassidy
0I’ve only made 1 turkey many years ago. It’s so intimidating for me – I’d much rather make sides and dessert. I love all your info and how simple you made it, I might even give it a try this year!!!
Maya | Wholesome Yum
0I hope you will, Cassidy!
Hope
0Loving the garlic butter, what a great way to enjoy turkey! Thanks for sharing all of your tips!
Maya | Wholesome Yum
0Garlic butter makes everything better, Hope!
Jean
0Thank you for such a helpful guide! I’m always scrambling at the last minute when it comes to turkey to find out the best way to cook it, but this is exactly what I need.
Maya | Wholesome Yum
0I love to hear that, Jean! Thanks for stopping by!