Holidays

Easy Juicy Thanksgiving Turkey Recipe

By Samira Kazan

published September 18, 2025

Turkey recipe coming right up. This one is flexible (brined or not), super flavorful, and turns out juicy all the way from the breast to the thighs with golden, crisp skin for the table.

Here’s the move I rely on: tuck lemon‑garlic herb butter under the skin, set the bird on a veggie “raft” with a splash of water for gentle steam, roast covered so it stays moist, then finish uncovered for deep, even browning.

• Why this is the best method to roast turkey?
• See how I make it
• What you’ll need
• How to make the best Thanksgiving roast turkey
• Roast time by weight
• Tips for a foolproof roast turkey
• What to serve with turkey
• Storage
• FAQs
• More turkey recipes
• Easy Juicy Turkey Recipe Recipe

Why this is the best method to roast turkey?

Roasting covered first protects the lean breast while the legs catch up, and finishing uncovered crisps the skin. Herb butter under the skin bastes the meat directly, and the veggie raft plus water keeps drippings from burning so your gravy tastes clean and savory.

See how I make it

What you’ll need

For the turkey

• Turkey, medium size: a whole bird around the middle of the range roasts evenly and stays juicy.
• Unsalted butter : softened so it spreads easily and bastes from the inside.
• Garlic : minced to perfume the butter and the entire bird.
• Lemon zest : bright, fresh citrus oils to balance the richness.
• Fresh rosemary, thyme, sage : classic Thanksgiving aroma.
• Salt and black pepper : season under the skin and on top.

For the cavity and the pan

• Onion : quartered to scent the cavity from the inside.
• Whole head of garlic : cut to expose cloves so they roast gently.
• Lemon and orange : halved for steam, citrus oils, and a subtle sweetness.
• Extra herb sprigs : tuck in the cavity for more aroma.
• Carrots and celer y: form a simple, flavorful rack for clean drippings.
• Water : a shallow layer prevents scorching and adds gentle moisture.

See printable recipe card below for the full ingredients list and quantities.

Food‑safety note: unless you did a wet brine, do not rinse raw poultry. Pat the turkey very dry with paper towels. If you wet‑brined, rinse briefly, then pat completely dry.

How to make the best Thanksgiving roast turkey

Prep the oven and herb butter

Heat the oven to 350°F and position a rack in the lower third so the turkey sits centered. Stir together the softened butter, minced garlic, lemon zest, chopped herbs (rosemary, thyme, & sage), salt, and pepper until spreadable and fragrant.

Prepare the turkey

Remove the turkey from its packaging, check for giblets, and pat the skin very dry. Gently loosen the skin over the breasts and the tops of the legs so you can slip your hand underneath.

Coat and stuff

Spread the herb butter under the skin in an even layer, then smooth more all over the outside so the skin is lightly coated. Fill the cavity with the onion, the cut garlic head, the halved lemon and orange, and a few herb sprigs.

Set up the roasting pan and roast the turkey

Lay the carrots and celery in a large roasting pan to create a veggie rack. Pour in enough water to make a shallow layer. Set the turkey breast side up on a roasting rack over the vegetables, then tuck and tie the legs together. Tent loosely with foil and slide into the oven.

Use about 15 minutes per pound as your guide. During the last 30 to 45 minutes, remove the foil so the skin can brown. Baste once or twice with the pan juices.

Check temperature and rest

Start checking the internal temperature early. You’re looking for 165°F in the thigh and about 160°F in the thickest part of the breast; it will climb a touch as it rests. Transfer the turkey to a board, tent loosely with foil, and rest 20 to 30 minutes so the juices settle.

Carve and serve

Carve and bring to the table with gravy and cranberry sauce.

Don’t toss the turkey bones! After carving, save the leftover carcass (the bones with little bits of meat and skin still attached). Simmer it with veggies and herbs to make rich, homemade turkey stock.

If you like pan gravy, first strain the drippings to remove any solids, then skim the excess fat. Set the pan over medium heat, whisk in butter and a spoonful or two of flour, and splash in some stock while whisking until the gravy turns glossy and spoonable. Season to taste.

Roast time by weight

Plan roughly 15 minutes per pound at 350°F, removing the foil for the final 30 to 45 minutes to brown. Always go by temperature first.

• 10 pounds: about 2 hours 30 minutes
• 12 pounds: about 3 hours
• 14 pounds: about 3 hours 30 minutes
• 16 pounds: about 4 hours
• 18 pounds: about 4 hours 30 minutes
• 20 pounds: about 5 hours

Check the pan halfway through and add a splash of water if the vegetables look dry.

Tips for a foolproof roast turkey

Thaw fully : Give the fridge about 24 hours per 4 to 5 pounds. Dry the skin well : Pat very dry before buttering so the skin can truly crisp. Butter under the skin : Getting it directly on the breast keeps it moist. Mind the rack : A veggie raft plus a roasting rack = clean, flavorful drippings. Baste sparingly : Once or twice near the end is enough; over‑basting cools the oven. Rest before carving: Those 20 to 30 minutes keep juices in the meat, not on the board.

What to serve with turkey

Pair your turkey with homemade cranberry sauce , creamy mashed potatoes , easy turkey gravy, sauteed green beans , and your favorite stuffing. For dessert, a classic pumpkin pie is always a hit. To keep the meal balanced, add something fresh and bright like a crisp salad or roasted Brussels sprouts .

For more ideas, check out my 50 Thanksgiving side dishes for easy, crowd-pleasing recipes that will complete your holiday table.

Storage

Fridge : Store carved turkey in airtight containers up to 4 days. Keep the skin separate if you want it to stay crisp when reheated. Freezer : Freeze sliced meat and the carcass (for stock) up to 3 months. Wrap tightly to prevent freezer burn. Reheat: Warm slices in the oven at 300°F with a splash of stock until heated through, or in the microwave on a plate covered with a damp paper towel in 30-second bursts. This helps keep the meat juicy and prevents it from drying out, and the gravy loosens everything nicely.

A dry brine is simply salt rubbed onto the turkey and left in the fridge. It’s less messy, seasons the bird evenly, and helps the skin crisp up. A wet brine means soaking the turkey in a seasoned liquid. This can add moisture but takes up more space and may soften the skin. Both methods work well—choose what you prefer (see my Turkey Brine recipe for step-by-step details).

A digital instant-read thermometer is the most reliable, but you can use a traditional one too. Insert it into the thickest part of the breast (avoiding bone) and the deepest part of the thigh. You’re looking for about 160°F in the breast and 165°F in the thigh. No thermometer at all? Use visual cues: juices should run clear (not pink) when you tilt the bird, the leg joint should wiggle easily, and the meat should look fully opaque.

More turkey recipes

Equipment

• 1 Roasting pan
• 1 roasting rack
• 1 Cutting board
• 1 Food Thermometer

Ingredients1x2x3x

• ▢ 12 pounds turkey optionally brined (wet brine rinsed, then patted dry)
• ▢ 1 cup unsalted butter softened
• ▢ 6 cloves garlic minced
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 1 tablespoon rosemary freshly chopped
• ▢ 1 tablespoon thyme freshly chopped
• ▢ 1 tablespoon sage freshly chopped
• ▢ 1 onion quartered
• ▢ 1 garlic head
• ▢ 1 lemon halved
• ▢ 1 orange halved
• ▢ Sprigs of fresh rosemary, thyme, and sage
• ▢ 4 carrots peeled and halved
• ▢ 4 celery stalk each cut into 3 pieces
• ▢ 2-3 cups water

Instructions

• Preheat the oven to 350°F (175°C).
• Mix the softened butter with the minced garlic, lemon zest, rosemary, thyme, sage, salt, and pepper until well combined.
• Pat the turkey very dry (if you wet‑brined, rinse briefly first, then pat dry). Remove any giblets and gently loosen the skin over the breast and legs.
• Rub the herb butter under the skin and all over the outside of the turkey.
• Stuff the cavity with the onion, halved garlic head, lemon, orange, and fresh herb sprigs.
• Arrange the carrots and celery in a roasting pan and pour in the water to make a shallow layer.
• Place the turkey breast side up on a roasting rack set in the pan. Cover loosely with foil and roast for about 15 minutes per pound.
• Remove the foil during the last 30 to 45 minutes to brown the skin and baste with the pan juices.
• Cook until the internal temperature reaches 165°F (74°C) in the thigh and 160°F (71°C) in the breast.
• Remove from the oven, tent loosely with foil, and rest for 20 to 30 minutes before carving.
• Carve and serve with gravy and cranberry sauce.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Easy Juicy Turkey Recipe

Equipment

• 1 Roasting pan
• 1 roasting rack
• 1 Cutting board
• 1 Food Thermometer

Ingredients

• 12 pounds turkey optionally brined (wet brine rinsed, then patted dry)
• 1 cup unsalted butter softened
• 6 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon rosemary freshly chopped
• 1 tablespoon thyme freshly chopped
• 1 tablespoon sage freshly chopped
• 1 onion quartered
• 1 garlic head
• 1 lemon halved
• 1 orange halved
• Sprigs of fresh rosemary, thyme, and sage
• 4 carrots peeled and halved
• 4 celery stalk each cut into 3 pieces
• 2-3 cups water

Instructions

• Preheat the oven to 350°F (175°C).
• Mix the softened butter with the minced garlic, lemon zest, rosemary, thyme, sage, salt, and pepper until well combined.
• Pat the turkey very dry (if you wet‑brined, rinse briefly first, then pat dry). Remove any giblets and gently loosen the skin over the breast and legs.
• Rub the herb butter under the skin and all over the outside of the turkey.
• Stuff the cavity with the onion, halved garlic head, lemon, orange, and fresh herb sprigs.
• Arrange the carrots and celery in a roasting pan and pour in the water to make a shallow layer.
• Place the turkey breast side up on a roasting rack set in the pan. Cover loosely with foil and roast for about 15 minutes per pound.
• Remove the foil during the last 30 to 45 minutes to brown the skin and baste with the pan juices.
• Cook until the internal temperature reaches 165°F (74°C) in the thigh and 160°F (71°C) in the breast.
• Remove from the oven, tent loosely with foil, and rest for 20 to 30 minutes before carving.
• Carve and serve with gravy and cranberry sauce.

Video

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/turkey-recipe/