If you want a juicy and delicious Thanksgiving turkey but feel overwhelmed, this easy Thanksgiving turkey recipe is perfect for you! You will also find all you need to know about how to cook a turkey in this post!
1wholeturkey*Cook times listed above are for a 10-18 lb. turkey. Please adjust your cook time according to the chart in post or your package directions if using a larger bird.
PLEASE be sure to follow all the directions on the packaging for thawing and storing your turkey. Seriously, we want to have good memories of this meal! ;)
Be SURE the turkey is thawed completely before roasting! If unsure on how to thaw your turkey or how long it takes to thaw a turkey, please see package instructions or the chart located near the beginning of this post! For a fresh turkey, obviously don't worry about thawing instructions.
Once thawed put turkey in a roaster pan with a rack in it to keep it off the bottom of the pan. Remove neck and giblets from cavity and anything that may be stuffed in the neck cavity as well and discard, unless you want to save for gravy.
Pat the turkey dry with paper towels. Preheat oven to 350 degrees Fahrenheit.
Loosen the skin starting at the neck and work the slices of butter in between the skin and the meat all over the turkey and legs. This is messy and you may prefer to wear plastic gloves that you can discard afterwords.
Mix all the seasonings together and sprinkle all over the turkey and rub it in. Place the onions and garlic cloves in the turkeys cavity.
Follow the packaging guide for how many hours per pound it will take to cook the turkey (or see the chart above in post) and plan accordingly. Think about what time you will want to serve your turkey and back off 30-40 minutes from when you will want to take it out of the oven. You need to wait 20 minutes before you carve the turkey in order to let juices distribute through the meat. Plus time for carving prior to serving. A general rule of thumb for cook time is about 20 minutes per pound in a 350 degree oven.
Baste the turkey 2 times if it is a small or medium sized turkey and 3 times if it is a larger one. Every time you open the oven door you loose a lot of the baking heat, but basting the turkey will help it brown more evenly.
Bake until breast meat reaches 150-155 degrees Fahrenheit and dark meat is 175-180 degrees Fahrenheit. Let rest 20 min prior to carving. Enjoy!!
Video
Notes
Pro Tip:
If you want the juiciest white meat you've ever had, cook the turkey breast side down...yes, it looks funny and it won't be picture perfect, but the meat is amazing!!!
If you are more concerned with presentation, cook it right side up.
If you have an "in oven" thermometer this is the best option, but you can certainly check the temp with a regular meat thermometer.
Make sure that the tip of the thermometer is in the MIDDLE of the breast and thigh, don't let it hit the bone, for accurate temp reading. If you need a meat thermometer here is a really affordable option!
Baste the turkey 2 times if it is a small - medium sized turkey and 3 times if a larger one. While you do want your turkey to be moist and juicy, every time you open the oven door you loose a lot of the baking heat.