Description
This easy no-fail Thanksgiving turkey recipe ensures a perfectly roasted bird every time. Featuring a simple herb and citrus stuffing, and seasoned with olive oil or butter plus salt and pepper, this recipe guides you through roasting a 12 to 18-pound turkey to juicy tenderness with a crispy golden skin. Ideal for holiday celebrations, it offers straightforward steps to impress your guests with minimal fuss.
Ingredients
Scale
Turkey and Stuffing Ingredients
- 12 to 18-pound turkey (fully thawed)
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
Seasoning and Rub
- Olive oil, butter, or preferred seasoning rub (about 2-4 tablespoons)
- Salt and pepper to taste
Instructions
- Prepare the Turkey: Remove the turkey giblets and pat the turkey dry inside and out with paper towels. Preheat your oven to 325°F (165°C).
- Stuff the Turkey: Place the quartered onion, lemon, rosemary, and thyme inside the turkey cavity evenly for aromatic flavor.
- Position on Roasting Rack: Place the turkey breast-side up on a roasting rack inside a roasting pan. Tuck the wings under the bird and tie the legs together with kitchen twine to ensure even cooking.
- Season the Turkey: Rub the outside of the turkey with olive oil, butter, or your preferred seasoning rub. Generously sprinkle salt and pepper to enhance flavor and promote crispy skin.
- Roast the Turkey: Insert a probe thermometer into the thickest part of the breast, avoiding the bone. Roast in the preheated oven at 325°F, estimating about 15 minutes of cooking time per pound for a thorough, even cook.
- Check Temperature: Monitor the internal temperature using the probe thermometer. The turkey is done when the breast reaches 165°F and the thigh reaches 175°F.
- Rest the Turkey: Remove the turkey from the oven and cover loosely with foil. Let it rest for at least 20 minutes before carving to allow juices to redistribute and keep the meat moist.
Notes
- Ensure your turkey is fully thawed before cooking to guarantee even roasting.
- Tying the legs and tucking the wings prevents burning and helps the turkey cook evenly.
- Resting the turkey after roasting is crucial for juicy, tender meat.
- You can use butter for richer flavor or olive oil for a lighter option when rubbing the turkey.
- Cooking time may vary slightly depending on your oven and the exact size of the turkey.
