Looking for a simple, easy recipe for your Thanksgiving turkey? Look no further than this classic roasted turkey! This no-fuss turkey recipe features a simple seasoning with traditional Thanksgiving flavors, crisp skin, and tender, juicy meat. In this post, I'll provide step-by-step instructions, expert tips, and answer common FAQs to help you make the perfect turkey for your holiday meal.
Jump to:
- Why this Recipe Works
- Quick Guide for Cooking Turkey
- Ingredient Notes
- What Size Turkey do I Need?
- How to Thaw a Turkey
- Step-by-Step Instructions
- Expert Tips
- Turkey Roasting Time Guide
- What Internal Temperature for Turkey?
- How to Carve a Turkey
- Serving Suggestions
- Storage and Reheating
- Frequently Asked Questions
- More Turkey Recipes
- 📖 Recipe
- You May Also Like
Why this Recipe Works
I've been in charge of preparing Thanksgiving for my family for many years and have tried many different turkey recipes. This simple turkey recipe is the easiest of them all and is perfect for a stress-free holiday dinner.
This roasted turkey recipe uses just a few ingredients but has all the familiar Thanksgiving flavors you know and love. And it results in a beautiful turkey with crisp skin and moist, tender meat. It's the perfect centerpiece for your meal!
Quick Guide for Cooking Turkey
- How much turkey do I need? 1 to 1½ pounds per person
- How long does it take to thaw a frozen turkey? 1 day for every 4 pounds in the fridge, or 30 minutes per pound submerged in cold water.
- What oven temperature should I use to cook my turkey? 350°F
- When is my turkey done? Remove the turkey from the oven at an internal temperature of 160°F and let it rest for 20 to 30 minutes.
- How long does it take to cook a turkey at 350°F? Plan on 13 minutes per pound, or 2½ to 3 hours for a 12 to 16 pound bird. For best results, cook to temperature and not time.
Ingredient Notes
- Turkey - I recommend choosing a turkey between 12 and 16 pounds. Larger turkeys dry out more easily because of the extra cooking time required.
- Poultry Seasoning - This flavorful seasoning blends sage, thyme, rosemary, marjoram, onion powder, and nutmeg. It's got everything you need to add classic Thanksgiving flavors to your turkey.
- Butter - Basting the turkey skin with melted butter before cooking helps the seasoning adhere to the turkey and helps brown and crispen the skin.
- Aromatics - These are optional, but adding a quartered onion and fresh herbs to the turkey cavity helps flavor the drippings for your Thanksgiving gravy.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
What Size Turkey do I Need?
The general rule is 1 to 1½ pounds per person. I always go with 1½ because it's always better to have extra so you have leftovers for delicious turkey sandwiches or my turkey noodle casserole!
| Guests | Turkey Size |
|---|---|
| 8 | 10-12 pounds |
| 10 | 12-14 pounds |
| 12 | 14-16 pounds |
| 14 | 16-18 pounds |
If you need to feed a larger crowd and have the oven space, I recommend buying two smaller turkeys instead of an extra large turkey. You can also consider a split turkey breast if you only need another 2-3 pounds.
How to Thaw a Turkey
Frozen turkey takes around 1 day of thawing for every 4 pounds of turkey. The safest way to thaw a turkey is in your refrigerator in it's original packaging. Be sure to place it in a roasting pan or on a platter to catch any liquids. Your turkey can be kept refrigerated for 3 to 4 days after thawing.
| Turkey Size | Defrosting Time |
|---|---|
| 10-12 pounds | Three days |
| 12-16 pounds | Four days |
| 16-20 pounds | Five days |
If you're short on time, you can thaw your turkey in a sink or a large bucket of water. Leave the turkey in its packaging and submerge it breast side down in cold water.
Change out the water every 30 minutes. For this method, plan on around 30 minutes per pound.
Step-by-Step Instructions
- Prepare the oven - Place an oven rack in the lower third of your oven and preheat to 350°F.
- Prepare the turkey - Take the giblets and neck bone out of the turkey and drain any juices from the cavity. Trim any excess fat from the neck area, then pat the skin dry with paper towels.
- Season the cavity - Stand the turkey up on the neck area, with the cavity facing up, and salt the inside of the turkey with around 1 tablespoon of salt. Add a quartered onion and fresh herbs to the cavity if desired.
- Season the outside - Place the turkey on a rack in a roasting pan with the breast side up. Brush the turkey with melted butter and season all sides of the turkey with the poultry seasoning, pepper, and the remaining salt. Tie the legs together with kitchen twine and tuck the wing tips under the turkey. Trussing the bird and tucking the wing tips helps the turkey cook more evenly.
- Roast the turkey - Roast the turkey for around 2½ hours until the internal temperature reaches 160°F in the deepest part of the breast.
- Rest and Carve - Transfer the turkey to a cutting board. Cover with aluminum foil and let rest for 30 minutes before carving.
Expert Tips
- If you plan to use the turkey drippings for gravy, I recommend roughly chopping an onion, 2 large carrots, and 2 stalks of celery and adding them to the bottom of the pan with ½ cup of chicken or turkey stock. Sprigs of fresh herbs, like rosemary, thyme, and sage are also good options.
- If the skin begins to get too dark, cover the turkey with foil.
- If the drippings begin to burn, add ½ cup of water or stock to the pan.
- Use an oven-safe meat thermometer to monitor the turkey's internal temperature as it cooks. Check the temperature in a few spots with an instant-read thermometer when it reaches 160°F. This is the best way to ensure it's perfectly cooked.
Turkey Roasting Time Guide
Plan on around 13 minutes per pound for a turkey cooked at 350°F. The guide below will help you estimate the cooking time for an unstuffed turkey. Don't forget to add an additional 30 minutes of resting time as well.
| Turkey Size | Time |
|---|---|
| 10-12 pounds | 2 to 2½ hours |
| 12-14 pounds | 2½ to 3 hours |
| 14-16 pounds | 3 to 3½ hours |
| 16-18 pounds | 3½ to 4 hours |
What Internal Temperature for Turkey?
The USDA recommends cooking turkey to an internal temperature of 165°F. But the white meat in turkey can dry out if you leave it in the oven until it hits this temperature. And the turkey temperature will continue to rise several more degrees after removing it from the oven due to carryover cooking. So, I recommend removing the turkey at 160°F and letting it rest for 30 minutes. During the rest, it will reach the recommended 165°F, and you will avoid the risk of drying out your turkey.
How to Carve a Turkey
- Cut through the skin near the leg, where the thigh meets the back end of the breast. Pull the thigh and leg down to find the hip joint and slice through the joint to remove the thigh and leg.
- Cut through the joint between the thigh and leg to separate them. Repeat on the other side. Then, carve the dark meat from the thighs.
- Remove the wing tip and flat by cutting at the joint between the flat and the drum. Leave the drum on for now. Repeat on the other side.
- Cut down along the breast bone at the top-middle of the breast. Making shallow cuts, follow the contour of the bone, pulling the breast meat back away from the bone as you cut until the entire breast is cut free. Repeat with the other breast.
- With the breast removed, you can pull back on the drum portion of the wing and cut through the joint to remove it. Repeat on the other side.
- Place the breast on your cutting board skin side up, and cut across the breast into slices around ¼ to ½-inch thick.
- Arrange the sliced meat with the legs and wing parts on a platter and serve.
Serving Suggestions
This simple roasted turkey is perfect for a traditional Thanksgiving dinner. It pairs well with classic Thanksgiving side dishes like my cornbread dressing, green bean casserole, sweet potato soufflé, and cranberry sauce. And don't forget the pecan pie for dessert!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for 3 to 4 days. Cooked turkey can be frozen for up to 3 months.
To reheat, place the leftovers in a baking dish and cover with foil. Heat in a 275°F oven for 10 minutes or until warmed through. Smaller portions can be reheated in the microwave.
Frequently Asked Questions
Most turkeys sold in supermarkets are already brined or injected with flavored solutions. So, it is usually not necessary to brine your turkey.
If you want to brine your own, look for a turkey that has not already been treated. This is often listed in small print towards the bottom of the turkey label.
A dry brine or wet brine can help add flavor to your turkey, but if you're not careful about choosing an untreated turkey, it can lead to overly salty meat.
I do not recommend basting the turkey while it cooks. Opening the oven will drop the oven temperature and result in a longer cooking time, which can lead to a dry turkey.
It's not necessary to rinse your turkey before cooking it. In fact, the USDA recommends not rinsing your turkey because of the risk of contaminating your sink and spreading harmful bacteria in the kitchen.
A roasting pan with a rack helps keep the turkey elevated to give airflow and keeps the turkey out of the drippings that render out as it cooks. If you don't have a roasting pan you can use a halb baking sheet with a wire rack, or a disposable foil roasting pan and scatter chopped carrots, celery, and onion in the pan to keep the turkey elevated.
More Turkey Recipes
📖 Recipe
Simple Roasted Turkey
Ingredients
- 12-14 pound whole turkey
- 8 Tablespoons unsalted butter, 1 stick
- 2 Tablespoons Kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 teaspoon poultry seasoning
Optional Aromatics
- 1 medium yellow onion, quartered
- 2 sprigs fresh rosemary
- 4-5 sprigs fresh thyme
Instructions
- Place an oven rack in the lower third of your oven and preheat to 350°F.
- Take the giblets and neck bone out of the turkey and drain any juices from the cavity. Trim any excess fat from the neck area, then pat the skin dry with paper towels.
- Stand the turkey on the neck area, with the cavity facing up, and salt the inside of the turkey cavity with around 1 tablespoon of salt. Then, add the onion and herbs to the cavity if using. Tie the legs together with kitchen twine and tuck the wing tips under the turkey.
- Place the turkey on a rack in a roasting pan with the breast side up. Brush the turkey with the melted butter and season all sides of the turkey with the poultry seasoning, pepper, and the remaining salt.
- Roast the turkey for around 2½ to 3 hours until the internal temperature reaches 160°F in the deepest part of the breast.
- Transfer the turkey to a cutting board. Cover with aluminum foil and let rest for 30 minutes before carving.
Notes
- If the skin begins to get too dark, cover the turkey with foil.
- If the drippings begin to burn, add ½ cup of water or stock to the pan.
- Use an oven-safe meat thermometer to monitor the internal temperature of the turkey as it cooks. When it reaches 160°F, check the temperature with an instant-read thermometer in a few spots.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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