Best Turkey Recipe for Thanksgiving + Video

This is our best turkey recipe for Thanksgiving or any special occasion. Make it for moist, flavorful meat without the need for basting!

The buttery, herb-infused flavor of this Thanksgiving turkey recipe pairs perfectly with all of your favorite side dishes. 

A simple cranberry sauce adds brightness and tang to the meal and helps cut through the richness of everything on your plate.

Of course, you have to include creamy, buttery mashed potatoes and my cranberry apple sausage stuffing too.

There are plenty of other dishes to choose from, which is why I compiled my Best Thanksgiving Recipes all in one place.

And don’t forget dessert! My layered pecan pumpkin pie is to die for and combines the two most popular holiday treats.

Tips For Cooking a Turkey

• Preparing the bird

First, remove the gizzards and neck from the open cavity. Then, rise the entire thing in cold water. Be sure to pat it dry with paper towels.

You’ll obviously want to leave on the skin, but feel free to trim off any excess sections if needed.

• Run through a checklist before cooking

Before you put the bird in the oven, make sure you’ve added the water, smothered it in the butter mixture, and tucked in the wings.

If you happen to forget to tuck in the wings, you can use tongs to do this after it’s been in the oven. Just be warned that partially cooked wings are a lot less cooperative to work with!

• Don’t overcook

When making roasted turkey, be sure to remove it from the oven when the temperature reads 165°F. Since the bird continues to cook as it rests, leaving it in longer will result in dry meat.

Check the temperature by inserting a thermometer into the innermost part of the thigh and the thickest part of the breast. This will give you a more accurate idea of when it’s cooked all the way through.

What you’ll need to make herb roasted turkey

• Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
• Roasting Pan - When cooking a turkey, it’s important to choose a large enough pan. Make sure there’s some space around the bird so it’s not stuffed too tightly into the pan.
• Digital meat thermometer - The easiest way to check the temp on the bird. Not only will you know when it’s safe to eat, but you can make sure it’s not overcooked and dried out as well.

Recipe Notes + FAQ

Storage and Freezing

Slice all of the meat from the bone and transfer to a sealed bag or container. You can keep it in the fridge for 3-4 days.

Or, you can freeze leftover herb roasted turkey for up to 3 months. Be sure to squeeze as much air out of the storage bag as possible. This will prevent ice crystals from forming on the meat.

Discard the carcass or save it for making homemade stock or broth.

How much turkey per person?

A good rule of thumb for serving size is between 1 and 1.5 pounds per person. This guarantees that everyone will have enough to eat, while allowing for at least a few leftover servings.

If you’re cooking for a large group, I recommend adapting this Thanksgiving turkey recipe to two smaller birds. This way, you won’t have them in the oven all day.

Why is water added to the pan?

Water not only keeps the roasted turkey from drying out, but it also keeps the drippings from burning in the beginning.

As it cooks, the water will evaporate in the oven, leaving a perfect base for making your gravy after.

Enjoy!

With love from our simple kitchen to yours. 

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Best Turkey Recipe Video 

To see us make the recipe from start to finish, watch the video at the top of this post.

Author: Donna Elick

Print

Herb Roasted Turkey

This is our best turkey recipe for Thanksgiving or any special occasion. Make it for moist, flavorful meat without the need for basting!

Prep time: 30 MinCook time: 3 Hours 30 Minutes Total time:4 Hours

Ingredients

• 1 (12-14 pound) whole, turkey (completely defrosted)
• 2 sticks unsalted butter, softened
• 2 tablespoons garlic powder
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 2 teaspoons ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Instructions

1. Preheat oven to 325°F.
2. Prepare your turkey by removing innards and washing inside and out in cold water. Set the turkey on the rack in your roasting pan. Slide your hand under the skin to separate the skin from the meat. Tuck the wings wings under turkey.
3. In a small bowl, combine the butter, garlic, basil, rosemary, sage, salt and pepper. Mix until combined.
4. Using your hands, coat the turkey all over with your butter mixture. Slide your hands under the skin to rub the herb butter mixture all over meat. Rub the mixture all over top, side and legs as well. Pour water into the pan.
5. Bake until the turkey is starting to brown nicely, about 1 hour. Loosely cover the turkey with aluminum foil and continue to cook for 2 - 2 3/4 hours, or until temperature in the thickest part of the thigh reads 165°F or more. Cook time should be 15 minutes per pound. 
6. Baste the turkey occasionally if you prefer, but this recipe doesn't require it.
7. Remove the turkey from the oven and place it on a cutting board. Tent the foil over the turkey for 20 minutes. 
   
8. Slice the turkey, serve and enjoy!

DONNA'S NOTES

1. Run a checklist in your head BEFORE you put the turkey in the oven. Make sure you have added the water, smothered the turkey in the butter mixture and tucked the wings. Now, if you happen to forget to tuck the wings... Like I did once. You can use tongs to do this after it is in the oven, but be warned your turkey is less cooperative once it has started baking. (imagine that). It took me and Chad and a lot of patience to get those slippery partially cooked wings tucked. 
2. Turkey will continue to cook once removed from the oven. 
   

https://www.theslowroasteditalian.com/2013/11/herb-roasted-turkey-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published November 2013, updated and republished November 2020

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