🦃 Introduction
Thanksgiving isn’t complete without a perfectly roasted turkey - crispy on the outside, tender and juicy inside. This easy Thanksgiving turkey roast recipe walks you through every step, from thawing and seasoning to carving. Whether it’s your first roast or your fiftieth, this foolproof guide guarantees a turkey that steals the show.
🍽️ Ingredients
For the Turkey
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1 whole turkey (12–14 lbs), thawed
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½ cup unsalted butter (softened)
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1 tbsp olive oil
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4 cloves garlic (minced)
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1 tbsp fresh rosemary (chopped)
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1 tbsp fresh thyme (chopped)
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1 tbsp fresh sage (chopped)
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Salt and freshly ground black pepper (to taste)
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1 lemon (halved)
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1 onion (quartered)
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1 cup chicken broth (for basting)
🔥 Instructions
Step 1 – Prep Your Turkey
Remove giblets and pat the turkey dry with paper towels. Let it rest at room temperature for 30 minutes before roasting.
Step 2 – Make Herb Butter
In a bowl, combine softened butter, garlic, rosemary, thyme, sage, salt, and pepper. Mix well.
Step 3 – Season Generously
Gently lift the turkey skin and spread half the herb butter underneath. Rub the remaining butter all over the turkey’s surface. Stuff cavity with lemon and onion.
Step 4 – Roast
Place turkey breast-side up on a rack in a roasting pan. Add chicken broth to the bottom for moisture.
Roast at 165 °C (325 °F) for about 13 minutes per pound (roughly 3 hours for 14 lbs). Baste every 45 minutes.
Step 5 – Rest Before Carving
Once cooked (internal temp = 165 °F / 74 °C at the thickest part), let it rest 30 minutes before slicing.
💡 Tips & Variations
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🧈 Butter substitute: Use garlic-herb olive oil for a lighter flavor.
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🌿 Extra crispy skin: Blast at 220 °C (425 °F) for the last 20 minutes.
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🧄 Flavor boost: Add smashed garlic cloves to the pan drippings for richer gravy.
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❄️ Make ahead: Roast a day early; reheat slices with a bit of broth to keep them juicy.
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