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Get It Now- Why My Recipe Makes The Best Thanksgiving Turkey
- Ingredients & Substitutions
- How To Roast A Thanksgiving Turkey
- Thawing Time Chart
- Turkey Roasting Time Chart
- My Recipe Tips
- What To Serve With It
- Leftover Ideas
- More Thanksgiving Turkey Recipes
- Thanksgiving Turkey (Easy, Juicy Recipe) Recipe card
- Gratitude Moment
- Recipe Reviews
This is the Thanksgiving turkey recipe I always make — Every. Single. Year. The brine is simple, the process is easy, the garlic herb butter is flavorful, and the bird turns out so, so juicy every time. Because let’s face it, you don’t want to take any risks for such a big food holiday. Make this roasted turkey for Thanksgiving with me, and I think it’ll become become your go-to every year, too!
Why My Recipe Makes The Best Thanksgiving Turkey
- Complete guide to thaw, brine, season, and roast – This is the only guide you’ll ever need, because I’ve got it all! And my method is foolproof. 🙂
- Flavorful, juicy meat with crispy skin – It’s all thanks to my simple brine, flavorful garlic butter underneath the skin, and the timing. I’ve got a time and temperature chart to make your roasted turkey tender and moist inside (even the breast meat), with crisp, golden skin on the outside. Everyone fights over it at my house!
- Easy to make – Roasting Thanksgiving turkey with my recipe only takes about 15 minutes of hands-on prep time, and you don’t have to baste it — which is such a relief when you’re cooking a bunch of other Thanksgiving recipes.
Ingredients & Substitutions
Here I explain the best ingredients for my Thanksgiving turkey recipe, what each one does, and substitution options. For measurements, see the recipe card.
Turkey & Brine:
Most turkeys at the store come frozen, so make sure you leave enough time to thaw — see my thawing time chart based on size. You can skip the brine if yours comes brined, but I still recommend adding the garlic butter (below).
Some roasted turkey recipes use a fancy brine, but all you really need is just water and salt. These are the key ingredients for your bird to stay juicy. Since I prefer to keep my Thanksgiving turkey recipe simple, that’s all my brine has. (Don’t worry, the garlic butter below will give you plenty of flavor!)
I recommend kosher salt because it dissolves easily and is more cost effective than sea salt, but sea salt works fine. And you need A LOT of salt for the brine to be effective — 6 percent of the water weight! This much:
| Turkey Weight | Water Volume | Diamond Crystal Kosher Salt | Morton’s or Real Salt Kosher Salt, or Sea Salt |
|---|---|---|---|
| 8 to 12 lb | 2 gallons (7.6 liters) | 2 1/2 cups (450 grams) | 1 3/4 cups (~438 grams) |
| 13 to 17 lb | 2 1/2 gallons (9.5 liters) | 3 1/4 cups (570 grams) | 2 1/4 cups (~563 grams) |
| 18 to 22 lb | 3 gallons (11.4 liters) | 3 3/4 cups (675 grams) | 2 3/4 cups (~688 grams) |
| 23 to 27 lb | 3 1/2 gallons (13.2 liters) | 4 1/3 cups (780 grams) | 3 cups + 2 tbsp (~781 grams) |
| 28 to 32 lb | 4 gallons (15.1 liters) | 5 cups (900 grams) | 3 1/2 cups (~875 grams) |
Garlic Butter:
This is basically my compound butter recipe. It gives the meat a rich flavor and makes the skin more crispy. You’ll need:
- Butter – I recommend unsalted (I like this brand) so you can control the salt separately.
- Fresh Herbs – Sage, rosemary, and thyme are the best on roasted turkey! If you don’t have them fresh, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh. Check my compound butter recipe for more ideas.
- Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works.
- Lemon Zest
- Salt & Pepper
How To Roast A Thanksgiving Turkey
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Brine the turkey. After thawing (see my thawing time chart), mix water and kosher salt in a large stock pot. Remove the neck and giblets from the cavity, and submerge the turkey. Refrigerate for at least 10-12 hours, or up to 48 hours.
- Make the herb butter. In a small bowl, mash together the butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt, and black pepper.
- Season the turkey over and under the skin. Drain the brine and pat dry. Place the bird on a rack in a roasting pan. Gently loosen the skin and spread half the herb butter underneath and the rest on top. Be careful not to tear the skin! Rub some butter in the cavity, too.
- Roast in the oven. Tuck the wings underneath the back to prevent burning, and the legs into the skin at the bottom (or tie with twine). Roast turkey uncovered for 45 minutes first, then tent with aluminum foil and continue until done. Check my time chart below for cooking times based on your bird size.
- Let it rest. This is important to let the juices settle (so it’s not dry), and to have it come to the right temperature! Just tent the top of your Thanksgiving turkey with foil and let it sit for 20 minutes before carving.
Thawing Time Chart
Thawing turkey takes a while, so plan ahead! It takes about 24 hours in the fridge for every 4-5 pounds of turkey:
| Turkey Weight | Refrigerator Thaw Time |
|---|---|
| 4-8 pound turkey | 1-2 days |
| 8-12 pound turkey | 2-3 days |
| 12-16 pound turkey | 3-4 days |
| 16-20 pound turkey | 4-5 days |
| 20-24 pound turkey | 5-6 days |
| 24-28 pound turkey | 6-7 days |
| 28-32 pound turkey | 7-8 days |
Can you brine a frozen turkey?
Yes, you can! You just need it to thaw enough to remove the giblets first, then place in the brine.
Turkey Roasting Time Chart
Thanksgiving turkey cook time depends on the size, oven temp, and whether it’s stuffed. At 350 degrees F, plan for 12-16 minutes per pound for unstuffed and 14-18 minutes per pound for stuffed. Roast uncovered for the first 45 minutes, then cover for the rest.
TIP: Internal temperature is the key to a juicy roasted turkey!
I recommend a probe thermometer because it beeps when your Thanksgiving turkey is ready, but you could use a regular one. I find both of these more reliable than the built-in popup ones.
The target internal temperature is 165-170 degrees F, but it’ll be more juicy if you pull it out at 155 degrees F — the temp will rise at least 10-15 degrees when it rests.
Here’s my time chart for how long to roast turkey if you don’t have a thermometer:
| Turkey Weight | Roast Uncovered First For This Long | Then Cover and Roast For | Total Time |
|---|---|---|---|
| 8 to 11 lb | 45 minutes | 1 hour 30 minutes to 2 hours | 2 1/4 to 2 3/4 hours |
| 12 to 14 lb | 45 minutes | 1 hour 45 minutes to 2 hours 15 minutes | 2 1/2 to 3 hours |
| 15 to 17 lb | 45 minutes | 2 hours 30 minutes to 3 hours | 3 1/4 to 3 3/4 hours |
| 18 to 21 lb | 45 minutes | 3 hours to 3 hours 30 minutes | 3 3/4 to 4 1/4 hours |
| 22 to 25 lb | 45 minutes | 3 hours 30 minutes to 4 hours | 4 1/4 to 4 3/4 hours |
| 26 to 30 lb | 45 minutes | 4 hours to 4 hours 45 minutes | 4 3/4 to 5 1/2 hours |
Note: These times are for an unstuffed bird. If your turkey has stuffing inside, add about 45 to 75 minutes to the covered roasting time (1 hour on average).
My Recipe Tips
- You can brine in a large pot, cooler, or brining bag. Last year I got this pot and it’s the perfect size for a Thanksgiving turkey. You could also use these brining bags for easier cleanup.
- Don’t have a roasting pan with a rack? If you’re looking for a great roasting pan, I have and love this one. Otherwise, you can place the turkey on a bed of onions (cut into large chunks) instead, which will elevate the bird similar to a rack.
- Roast the turkey on the bottom oven rack. This will give you even, golden browning. (I actually placed it on the second from the bottom by mistake when I took these photos, and you can see it’s a bit too dark! My video below is better.)
- Insert your thermometer in the right spot. Many roasted turkey recipes suggest the thickest part of the thigh, but deep into the turkey breast works as well. I usually insert the probe into the breast, but check both places when it’s done.
- You might need to rotate the pan, depending on your oven. I’ve got two ovens—one needs rotating, the other doesn’t. If your turkey isn’t browning evenly, just give it a quick turn.
- When you cover the turkey partway through roasting, keep the foil loose. If it’s too tight or touches the bird, it can soften that crispy skin. If the skin isn’t as crisp as you like at the end, just pop the roasted turkey under the broiler for a few minutes.
- Oven mitts are your friend. I used to struggle to transfer a big roasted turkey to a serving platter, but now I juse use my silicone oven mitts and it’s so easy. Highly recommend this method!
- Not sure how big a turkey to get? I aim for 1 pound per person, including the bones. For example, for 12 people, grab a 12-pound turkey — easy. And if your group is smaller, I’ve got leftover ideas!
What To Serve With It
If you plan on roasting a turkey for Thanksgiving, complete your meal with:
- Cranberry Sauce – Literally the #1 holiday dish my family and friends always rave about is my sugar-free cranberry sauce.
- Side Dishes – Serve my healthy sweet potato casserole and green bean casserole with your Thanksgiving turkey for a classic combo! If you’re looking for something faster, try my roasted green beans, honey roasted carrots (in my picture below), or roasted brussels sprouts. For an easy starch, roasted potatoes, roasted sweet potatoes, or even mashed cauliflower make simple options.
- Appetizers – Start your meal with my Thanksgiving salad and Thanksgiving charcuterie board.
- Desserts – Your family won’t guess this crustless pumpkin pie has no sugar! Or change it up with my healthy cheesecake or pumpkin bars.
Leftover Ideas
Leftover Thanksgiving turkey will last 3-5 days in the fridge or up to 3 months in the freezer. Here’s how I use it:
- Leftover Turkey Casserole – My favorite way to use leftover turkey, green beans, and cranberry sauce all in one dish.
- Soups – My kids love leftover turkey soup. You can also use turkey meat instead of chicken in other soups, like my chicken florentine soup, buffalo chicken soup, or chicken vegetable soup.
- Sandwiches – Add some mayo with lettuce and cheese, or even a spread of cranberry sauce. I make mine with almond flour bread.
- Salads – I created my turkey salad recipe with leftovers in mind. You can also swap in roasted turkey in my chicken Caesar salad, Cobb salad, or chicken salad.
- Turkey Stock – Don’t toss the turkey carcass! I simmer mine with salt and herbs for a few hours the next day, then freeze the stock. It’s so flavorful.
More Thanksgiving Turkey Recipes
This is one of my favorite ways to roast turkey for Thanksgiving, but I’ve got others! Try one of these if you’re short on time or feeding a smaller crowd:
Thanksgiving Turkey (Easy, Juicy Recipe)
My foolproof Thanksgiving turkey recipe is juicy and flavorful, with crispy skin. All you need to thaw, brine, season, and roast your turkey!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Brine The Turkey:
-
In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
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When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack.
Season With Garlic Butter:
-
Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
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In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
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Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
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Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
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Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.
Roast The Turkey:
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Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
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Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey — don't worry, it will reach 165 degrees F in the next step!). If you don't have a probe, a regular meat thermometer like this will work — you'll just need to check.
The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
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Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.
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Maya’s Recipe Notes
Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey
- Thawing time: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. I’ve got a handy thaw time chart above by weight.
- Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy.
- Roasting time by weight: My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey roasting time chart for times by weight! I highly recommend a probe thermometer. Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
- Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy.
- Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
- Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
- Leftovers: I’ve got recipes for leftover turkey casserole, turkey soup, and turkey salad, plus more leftover ideas above (including how to make stock with the carcass!).
📖 Want more recipes like this? Find this one and many more in my Healthy Holiday Cookbook and Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Thanksgiving Turkey Recipe
Gratitude Moment
Thanksgiving is one of my favorite holidays, because I’m a firm believer that — call it cliche — gratitude is the key to happiness. We always have a whirlwind a weekend with 2 family Thanksgiving gatherings, plus a Friendsgiving. I feel very fortunate to have this.
The part I don’t love is how stressful that week is. One of the reasons I created my Healthy Holiday Cookbook was to make it a little less hectic for you (and me — I reference it myself this time of year). Grab your copy and you’ll have all the holiday recipes you need in one place!
87 Comments
Ali
0There are only 2 of us and I want to do a turkey tenderloin. Do you have any recipes?
Maya | Wholesome Yum
0Hi Ali, Not yet, but now I’m adding it to my list! Thanks for the suggestion. In the meantime, I do have recipes for roasted turkey breast, turkey legs, and turkey wings that would be good options for a smaller holiday meal. You could easily scale the legs or wings to a smaller quantity, or get a small turkey breast. Another great smaller option would be my spatchcock chicken. Hope this helps!
Aubrey
0I use this recipe every year for Friendsgiving and the turkey is always a big hit! Several friends say this is the only turkey they enjoy because it isn’t dried out. Thank you!!
Dorothy
0Just finished our perfect Thanksgiving turkey using this recipe. Thank you so much. I cut the lemons and stuck them inside the turkey. It was 13lbs and roasted for 45 min then 1.5 hour covered. It was juicy and delicious. Happy Thanksgiving!!!
Nicole
0How would I go about using a turkey oven bag? Would this be good?
Maya | Wholesome Yum
0Hi Nicole, I’ve got a recipe you can use for turkey in a bag!