By Becky Hardin
Published Oct 29, 2023
This is the easiest Thanksgiving Turkey recipe you’ll ever make! Follow a few simple steps and you’ll know how to cook a juicy, flavorful, and easy roast turkey in no time. Make the holidays no-fuss with this foolproof turkey, and serve it up with your favorite sides. Even beginners can make this oven-roasted turkey for Thanksgiving without any problems!
Why we love this Thanksgiving Turkey Recipe
Cooking a full-blown Roasted Thanksgiving Turkey can be intimidating, but I promise you can do it. This was the first Thanksgiving Turkey I made for our family, and it’s still my favorite recipe! Here’s why:
- Easy! I promise you, making this turkey is so straight-forward, you’ll have a stress-free Thanksgiving ahead of you.
- Perfectly Seasoned. A simple spice rub and some aromatics creates a flavorful roast turkey that everyone will love!
- Holiday Tradition. This recipe is something you can come back to year after year, so you never have to stress about cooking the turkey again.
How long does it take to roast a whole turkey?
This recipe is for a 15-16 pound turkey and takes around 3 hours and 45 minutes to cook in the oven. As a rule of thumb, you need to roast a turkey for 15 minutes per pound, so adjust the cooking time accordingly. If in doubt, be sure to use a thermometer to check when your turkey is done. Use this turkey roasting time chart to help you plan!
How to Store and Reheat Leftover Turkey
To store leftover Thanksgiving turkey, first remove all of the meat from the bones, and place the meat in airtight containers or resealable bags. It will keep in the refrigerator for 3-4 days.
Cooked turkey is safe to eat cold, or you can reheat it before consuming. Reheat in the oven at 325°F until fully warmed through. You can also use the microwave for quick heating.
If you have a lot of extra, try these leftover turkey recipes to help use it up.
How to Freeze
If you have lots of leftovers and want to make them last longer, you can freeze them for up to 3 months.
Finish carving the whole turkey into slices/pieces, and place them in freezer-safe containers or bags. I recommend separating them into smaller portions so it’s easier to grab and reheat later.
Thaw turkey overnight in the fridge before reheating. If reheating from frozen, increase the oven temp slightly and the cook time until warmed through.
What to Serve with Thanksgiving Turkey
Every Thanksgiving feast needs some easy side dishes to go with the roast turkey. Serve up the classic Thanksgiving side dishes , like easy mashed potatoes , green bean casserole , turkey stuffing , creamed corn , sweet potato casserole , turkey gravy , cranberry sauce , and more. Don’t forget to finish the meal with some classic Thanksgiving pies !
Set your oven temperature to 325°F for this turkey recipe. It allows the turkey to cook slowly and evenly, which prevents it from drying out.
No, generally the turkey does not need to be covered. However, if parts of it are browning too quickly in the oven, you can loosely cover/tent those parts with aluminum foil.
Plan to buy a fresh turkey up to 2 days before cooking, or get a frozen one as early as you need to (it can be stored in the freezer long-term).
When choosing a size, estimate about 1 pound per guest for a large bird (over 12 pounds), or up to 2 pounds for small birds (under 12 pounds). This is because larger birds have more meat-to-bone, while smaller birds will get a lot of their weight from bones.
Check this turkey thawing chart . Estimate 24 hours in the fridge for every 4-5 pounds, to make sure it’s fully and properly defrosted before roasting.
Turkey should be cooked to an internal temperature of 165°F before consuming.
Insert the meat thermometer in 3 different parts of a whole turkey to make sure it’s fully cooked through: innermost part of the thigh, innermost part of the wing, and thickest part of the breast. All spots should read 165°F.
I highly recommend fully defrosting it before cooking. However, if you roast a turkey directly from the freezer, you will need to increase the cooking time by at least 50% .
My favorite way to season a turkey for Thanksgiving is the combination of a flavorful dry spice rub, and stuffing it with onion, garlic, and herbs.
More Turkey Recipes for Thanksgiving
- Grilled Turkey
- Smoked Turkey
- Spatchcocked Turkey
- Honey Baked Turkey
- Deep-fried Turkey
- Dry Brined Turkey
- Roasted Turkey Breast
- More unique turkey recipes
Ingredients1x2x3x
- ▢ 1 Turkey 15-16 pounds, or adjust cook time to size
- ▢ 1 cup Turkey Seasoning
- ▢ ½ cup Butter softened
- ▢ 3 White or Yellow Onions sliced into quarters
- ▢ 2 Lemons sliced into wedges
- ▢ 8 Garlic Cloves
- ▢ 5 Rosemary sprigs
- ▢ ½ cup Fresh Thyme
- ▢ ½ cup Fresh Sage Leaves
Video
Instructions
- Remove the turkey from the refrigerator 1 hour before roasting. 1 Turkey
- Preheat the oven to 325°F.
- Pat the turkey dry with paper towels.
- Remove the neck and giblets.
- Season the cavity of the turkey with salt and pepper.
- Fill the cavity with half of the following: quartered onions, lemons, cloves of garlic, and the fresh herbs. 3 White or Yellow Onions, 2 Lemons, 8 Garlic Cloves, 5 Rosemary sprigs, ½ cup Fresh Thyme, ½ cup Fresh Sage Leaves
- Rub the butter and spice rub all over the turkey, including under the skin of the breasts. ½ cup Butter, 1 cup Turkey Seasoning
- Place the turkey, breast side up, on a rack in a roasting pan and tuck the wings under the turkey, and tie the ends of the turkey legs together with kitchen twine.
- Arrange the remaining onions, garlic, and herbs around the turkey.
- Place the turkey in the oven and roast for 15 minutes per pound.
- Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil.
- Check the temperature at the meatiest part of the thigh and breast to ensure it has reached 165°F.
- Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
Becky’s Tips
- Adjust roasting time to the size of your turkey. Estimate 15 minutes of cooking, per pound of turkey.
- Use the spice rub of your choosing.
- If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
- Check the turkey throughout the cook time, to be sure it’s not cooking or browning too quickly.
- Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute and not escape when it is carved.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Roast a Turkey for Thanksgiving Step by Step
Thaw the Turkey: The very first step for your Thanksgiving turkey is to make sure you take it out of the freezer and defrost it well ahead of time. Check this turkey thawing chart for time frames depending on the size of your turkey.
Prep the Turkey: Once thawed and ready to get started, take it out of the fridge to rest at room temp for about 1 hour before roasting. While the oven preheats to 325°F, remove the neck and giblets from the turkey, and pat it dry. Prep the other ingredients so they’re ready to use.
Stuff the Turkey: Season the cavity with salt and pepper, then stuff it with 1 ½ onions (cut into quarters), 1 lemon (cut into wedges), 4 cloves of garlic, and herbs (2-3 rosemary sprigs, 1/4 cup sage leaves, and 1/4 cup thyme).
Make this Turkey Seasoning . Mix herbs and spices together in a bowl (2 tablespoons each of kosher salt, ground sage, dried rosemary, dried thyme, and ground paprika; 1 tablespoon each of garlic powder and onion powder; and 2 teaspoons black pepper).
Season the Turkey: Then rub 1/2 cup of softened butter and 1 cup of the spice rub (above) all over the turkey and under the skin.
Prep for the Oven: Place the stuffed and seasoned turkey in a roasting pan, tuck the wings, and tie the legs together with kitchen twine. Then place the rest of the aromatics (1 1/2 onions, 1 lemon, 4 cloves of garlic, and herbs) in the pan around the turkey.
Roast the Turkey: Cook uncovered at 325°F, for 15 minutes per pound of turkey. If the skin is browning too quickly, loosely cover it (especially the breast) with foil. Start checking the temperature 1 hour before the estimated roasting time, and remove the turkey from the oven when it reaches 150-155°F (it will rise to 165°F as it rests).
Let it Rest, then Serve: Loosely cover the turkey with foil, and let it rest for 15-25 minutes–this allows the juices to fully absorb into the meat. Then carve the Thanksgiving turkey, serve, and enjoy. Happy Thanksgiving!
Easy Thanksgiving Turkey Recipe
Ingredients
- 1 Turkey 15-16 pounds, or adjust cook time to size
- 1 cup Turkey Seasoning
- ½ cup Butter softened
- 3 White or Yellow Onions sliced into quarters
- 2 Lemons sliced into wedges
- 8 Garlic Cloves
- 5 Rosemary sprigs
- ½ cup Fresh Thyme
- ½ cup Fresh Sage Leaves
Instructions
- Remove the turkey from the refrigerator 1 hour before roasting. 1 Turkey
- Preheat the oven to 325°F.
- Pat the turkey dry with paper towels.
- Remove the neck and giblets.
- Season the cavity of the turkey with salt and pepper.
- Fill the cavity with half of the following: quartered onions, lemons, cloves of garlic, and the fresh herbs. 3 White or Yellow Onions, 2 Lemons, 8 Garlic Cloves, 5 Rosemary sprigs, ½ cup Fresh Thyme, ½ cup Fresh Sage Leaves
- Rub the butter and spice rub all over the turkey, including under the skin of the breasts. ½ cup Butter, 1 cup Turkey Seasoning
- Place the turkey, breast side up, on a rack in a roasting pan and tuck the wings under the turkey, and tie the ends of the turkey legs together with kitchen twine.
- Arrange the remaining onions, garlic, and herbs around the turkey.
- Place the turkey in the oven and roast for 15 minutes per pound.
- Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil.
- Check the temperature at the meatiest part of the thigh and breast to ensure it has reached 165°F.
- Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
Video
Notes
- Adjust roasting time to the size of your turkey. Estimate 15 minutes of cooking, per pound of turkey.
- Use the spice rub of your choosing.
- If you’re using a frozen turkey, make sure it is fully defrosted before seasoning it. It’s best to let it thaw in the fridge.
- Check the turkey throughout the cook time, to be sure it’s not cooking or browning too quickly.
- Use an instant read thermometer. This will ensure that you don’t overcook your Thanksgiving turkey. It should register at 160-165F when inserted into the middle of the breast and thigh.
- Let it rest! When the turkey is ready to come out of the oven, cover it loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute and not escape when it is carved.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
