The Best Thanksgiving Turkey

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Nothing brings a Thanksgiving table to life like a beautifully roasted, golden-brown turkey. This recipe delivers a juicy, flavorful bird with crisp, herb-scented skin and tender meat that practically falls off the bone. Whether you’re a first-time turkey roaster or a seasoned pro, this method ensures a stress-free and absolutely delicious centerpiece for your holiday meal.

The secret? A simple overnight dry brine and a generous butter rub infused with garlic and fresh herbs. The result is a turkey that’s perfectly seasoned all the way through with crisp, golden skin and succulent, mouthwatering flavor in every bite.

Why You’ll Love This Thanksgiving Turkey

• Crispy golden skin with rich flavor thanks to the dry brine
• Garlic-herb butter adds depth and keeps the turkey moist
• Straightforward steps for consistent success
• Makes a show-stopping centerpiece for any holiday table

What Kind of Turkey Should I Use?

Choose a fresh or fully thawed frozen turkey (not pre-brined or self-basting). Organic and free-range birds tend to have better texture and flavor. For this recipe, we used a 12-pound turkey, which comfortably feeds 10 to 12 people.

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Ingredients for the Best Thanksgiving Turkey

Whole Turkey: The star of the show! Make sure it’s fully thawed before starting.

Kosher Salt: Essential for dry brining, it penetrates the meat and seasons from within.

Unsalted Butter: Adds rich, creamy flavor and helps crisp up the skin when rubbed on top and beneath it.

Fresh Garlic: Infuses the butter rub with robust flavor.

Fresh Herbs (Thyme, Rosemary, Sage): Provide that classic Thanksgiving aroma and elevate the flavor.

Black Pepper: Enhances and balances the seasoning mix.

Onion & Lemon: Used to stuff the cavity for internal aromatics.

Carrots & Celery: Placed in the roasting pan to flavor drippings and provide a base for gravy.

Chicken Broth: Keeps the roasting environment moist and is used to baste the turkey.

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How To Make the Best Thanksgiving Turkey

Step 1: Dry Brine the Turkey

Place your thawed turkey on a rack set over a baking sheet. Pat dry with paper towels. Sprinkle kosher salt all over the bird, including under the skin if possible. Refrigerate uncovered for at least 12 hours or overnight.

Step 2: Prepare the Herb Butter

Mix 1 cup of unsalted butter (softened) with 4 cloves of minced garlic, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped thyme, 1 tablespoon chopped sage, and ½ teaspoon black pepper.

Step 3: Season and Stuff the Bird

Remove turkey from the fridge 1 hour before roasting. Rub half of the herb butter under the skin of the breasts. Rub remaining butter over the entire outside. Stuff the cavity with 1 quartered onion, 1 quartered lemon, and a few sprigs of herbs.

Step 4: Roast the Turkey

Preheat oven to 325°F. Place chopped carrots and celery in a roasting pan with 2 cups chicken broth. Set a roasting rack on top. Place turkey on the rack, breast side up.

Roast for 2.5 to 3.5 hours (about 15 minutes per pound), basting every 30 minutes with pan juices. Cover loosely with foil if skin browns too fast. Turkey is done when the thickest part of the thigh reaches 165°F.

Step 5: Rest Before Carving

Transfer turkey to a carving board and tent loosely with foil. Let rest for 30 minutes before carving. This helps the juices redistribute.

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How to Serve Your Thanksgiving Turkey

This 12-pound turkey yields approximately 12 servings, perfect for a gathering of 10 to 12 guests. Serve it carved on a large platter, garnished with extra rosemary sprigs and roasted lemon halves for a picture-perfect holiday presentation. Pair with mashed potatoes, gravy, stuffing, and your favorite sides.

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How to Store Leftover Turkey

Cool turkey completely before storing. Place carved meat in airtight containers with a bit of pan drippings to keep it moist. Refrigerate up to 4 days, or freeze for up to 3 months.

To reheat: Cover slices with foil and warm in a 300°F oven until just heated through. Add a splash of broth to prevent drying.

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Frequently Asked Questions

1. Can I use salted butter instead of unsalted?
Yes, but reduce the amount of kosher salt in the dry brine slightly to prevent over-salting.

2. How do I thaw a frozen turkey safely?
Thaw in the fridge (24 hours per 4 pounds), or use the cold water method (30 minutes per pound, changing water every 30 minutes).

3. Do I need to baste the turkey?
Basting helps develop golden skin and keeps the meat juicy, but it’s not mandatory if using a butter rub.

4. What can I do with leftover turkey?
Make turkey pot pie, turkey soup, sandwiches, or even toss it into salads and casseroles.

5. Should I truss the turkey legs?
It’s optional. Trussing helps the turkey cook evenly but can be skipped if you’re short on time.

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Want More Dinner Ideas?

If you love The Best Thanksgiving Turkey, you’ll probably enjoy these other savory dinner favorites:

• Creamy Chicken Lasagna Recipe
• Slow Braised Beef Roast with Cranberry Balsamic Glaze
• Philly Steak Cheese Fries
• Mama’s Cornbread Dressing
• Rustic No-Knead Rosemary Garlic Bread

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📌 Save this recipe to your Pinterest holiday board so you can come back to it anytime: Mad For Meals on Pinterest

Let me know how your Thanksgiving turkey turned out! Did you brine overnight or try a different herb mix? Drop your tips or questions below—let’s help each other roast the perfect bird!

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