Description

Here’s my easiest Thanksgiving Herb-Roasted Turkey Recipe. I change it up a little with the herbs every year, but this is my go-to method for a great holiday bird. This recipe was tested for a 17-pound turkey, but you can scale up or down depending on the size of your turkey.

Ingredients

1 (12- to 18-pound) whole turkey, defrosted, unpacked and patted dry Lots of Kosher salt and freshly ground black pepper For the herb butter:

4-6 tablespoons unsalted butter, at room temp or slightly melted
1 tablespoon minced fresh rosemary
1-2 tablespoons fresh thyme leaves (sub 1 tablespoon total dried spices, if desired)
zest of 1 lemon (zest goes in the butter, the lemon goes in the turkey)

For inside the turkey:

1 large yellow onion, quartered
1 lemon, quartered
Fresh rosemary, thyme, and sage sprigs

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Instructions

Dry Brine the Turkey (2-3 Days Before Cooking):

Pat the turkey dry, then rub a generous amount of kosher salt (about 1 tbsp per 5 pounds) all over the turkey, including under the wings and legs. Sprinkle with black pepper.
Place the turkey in a large shallow dish or on a baking sheet and cover loosely with plastic wrap. Refrigerate uncovered for 2-3 days. This dry brining will result in a juicy, flavorful turkey with crispy skin.

Prep the Turkey for Roasting:

Try to take the dry turkey out of the fridge a few hours before you roast it so it can come closer to room temp (this helps a lot!). It’s ok if you forget.

Using a paper towel, rub off any excess salt from the turkey and pat it dry. In the cavity, place the onion, lemon, and fresh herb sprigs. These aromatics add flavor without making the turkey soggy.

Tuck the wings under the body (or tie them to the body), and tie the legs together with kitchen twine. Brush the skin with herb butter and sprinkle with additional salt and lots of freshly ground black pepper.

When ready to roast, preheat the oven to 325°F (165°C).

Roast the Turkey:

Place the turkey on a rack in a roasting pan or on a rack on a sheetpan.

Roast until the internal temperature in the thickest part of the thigh reaches 165°F (use a meat thermometer for accuracy). This will take about 3.5 to 4 hours for a 17-pound turkey (see chart in notes for other sizes).

Optional, every 45 minutes, baste the turkey with pan juices or more melted butter if desired. I almost always skip this.

Once done, remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow the juices to redistribute.

Notes

Defrost your turkey in the refrigerator or cold water to ensure it’s safe to cook. Use this guide to estimate how long it will take to thaw your turkey. Always allow extra time, just in case!

Refrigerator Defrosting (Preferred Method):

4-5 pounds: 1 day (24 hours)
6-8 pounds: 2 days (48 hours)
9-12 pounds: 3 days (72 hours)
13-16 pounds: 4 days (96 hours)
17-20 pounds: 5 days (120 hours)

Cold Water Defrosting (Faster, but Requires Attention):

Submerge the turkey (still in its original packaging) in cold water, changing the water every 30 minutes.
4-5 pounds: 2-2.5 hours
6-8 pounds: 3-4 hours
9-12 pounds: 4.5-6 hours
13-16 pounds: 6.5-8 hours
17-20 pounds: 8.5-10 hours

Tips:

Refrigerator Method: Plan for 24 hours per 4-5 pounds of turkey.
Cold Water Method: Plan for 30 minutes per pound of turkey.
Never defrost at room temperature, as it can lead to bacterial growth.
If your turkey is still slightly frozen on Thanksgiving morning, use the cold water method to finish defrosting quickly.