This Thanksgiving turkey is a showstopper. A generous rub of olive oil, kosher salt, pepper, and fragrant garlic envelops the bird, while lemon, onion, rosemary, thyme, and sage infuse it with rich flavors. Enjoy a golden, juicy roast that is deliciously effortless and perfect for a memorable holiday feast.

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I love making my Best Thanksgiving Turkey Recipe since it’s super simple and delivers a juicy, flavorful turkey every time. This recipe is great for anyone lookin for the easiest way to cook turkey at Thanksgiving.

I start with 1 whole turkey (12 to 14 lbs) and season it with 2 tbsp kosher salt, 1 tsp freshly ground black pepper, and 1/4 cup olive oil to get that rich flavor. I also add 4 crushed garlic cloves, 1 large quartered onion, and a lemon cut into wedges into the mix.

To give it that amazing aroma, I toss in 3 sprigs each of fresh rosemary, thyme and sage. This beginner friendly recipe has been my go-to basic turkey recipe when I want a perfectly easy Thanksgiving turkey.

Its ingredients also provide some essential vitamins and minerals making it not just delicious but a nutritious centerpiece for any holiday meal. Enjoy cookin and have a great feast.

Why I Like this Recipe

I really love this turkey recipe because it’s super simple but turns out ridiculously flavorful every time. I don’t have to worry about brining or constant basting, which makes it perfect for a busy day. I also like how all the fresh herbs, garlic and lemon come together to add amazing depth to the taste. Plus, letting the bird rest really makes it super moist and juicy, and that’s just the best feeling when you carve it at dinner.

Ingredients

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A whole turkey is a great source of lean protein with essential vitamins and minerals to power your feast.
Olive oil offers heart healthy fats that add a smooth texture and rich flavor while keeping meat moist.
Garlic adds bold flavor and gives you antioxidants, vitamins and natural immune boost properties.
Onion enhances sweetness and texture, is rich in dietary fiber and natural flavor enhancers.
Lemon’s citrus zest lends tanginess, balancing savory spices while naturally tenderizing the meat.
Fresh herbs like rosemary, thyme and sage bring aromatic earthiness, subtle bitterness and overall herby goodness.
Essential kosher salt enhances the turkey flavor subtly while its crystals balance each savory bite.
Freshly ground black pepper gives a spicy kick and layers subtle warmth to the dish.

Ingredient Quantities

1 whole turkey (12 to 14 lbs)

2 tbsp kosher salt

1 tsp freshly ground black pepper

1/4 cup olive oil

4 garlic cloves, crushed

1 large onion, quartered

1 lemon, cut into wedges

3 sprigs fresh rosemary

3 sprigs fresh thyme

3 sprigs fresh sage

How to Make this

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1. Preheat your oven to 350°F and make sure your roasting pan is ready.

2. Remove the turkey from the fridge and pat it dry with paper towels so the skin can crisp up properly.

3. In a small bowl, mix the olive oil, kosher salt, freshly ground black pepper and crushed garlic until everything is well combined.

4. Rub the mixture all over the turkey so every bit gets some flavor. Don’t forget to get some under the skin if you can.

5. Stuff the cavity of the turkey with the quartered onion, lemon wedges, rosemary, thyme and sage.

6. Place the turkey breast side up in the roasting pan. If you want, you can tie the legs together with kitchen twine though it’s not necessary.

7. Slide the roasting pan into the oven and let the turkey roast for about 13-15 minutes per pound. Check the progress occasionally without opening the oven too much.

8. Start checking the internal temperature with a meat thermometer near the thickest part of the thigh; you want it to hit 165°F.

9. Once the turkey is done, take it out and tent it lightly with foil to let the juices settle and the meat relax.

10. Let the turkey rest for about 20 minutes before carving and serving so its juices redistribute, making it super moist. Enjoy your meal!

Equipment Needed

1. Oven (preheat to 350°F)
2. Roasting pan
3. Paper towels
4. Small bowl for mixing the oil and spices
5. Knife and cutting board (to quarter the onion and cut the lemon wedges, and later carve the turkey)
6. Meat thermometer
7. Kitchen twine (if you choose to tie the legs together)
8. Aluminum foil (for tenting the turkey at rest)

FAQ

Q: How long do I need to roast my 12-14 lbs turkey?

A: Roast it at 325°F for about 13 minutes per pound. Make sure you check the internal temperature reaches 165°F in the thickest part of the turkey for safety.

Q: Should I cover the turkey with foil while it roasts?

A: You can cover it with foil for the first half of the cooking time to keep it moist, but take it off in the last 45 minutes so the skin crisps up nice and even.

Q: Why do we rub olive oil and spices on the turkey?

A: Rubbing with olive oil, salt, and pepper helps the skin get golden and crisp, plus it locks in juices. It really makes a difference in flavor and texture.

Q: What is the purpose of stuffing the cavity with garlic, onion, lemon, and herbs?

A: Stuffing the cavity adds extra moisture and infuses the turkey with a fresh flavor from the herbs and citrus. It’s a simple trick that really boosts the taste.

Q: Can i substitute other herbs for rosemary, thyme, and sage if i dont have them?

A: Sure, you can experiment with other herbs but these three give a classic thanksgiving flavor. If you try something else, just adjust the amounts to suit your taste.

Best Thanksgiving Turkey Recipe Substitutions and Variations

If you dont have kosher salt, you can substitute with sea salt or even reduce the amount of table salt since its way stronger.
If you ran out of olive oil, try using canola oil or a light vegetable oil to keep the flavor smooth.
If fresh rosemary, thyme, or sage are hard to find, dried herbs can work as well. Use about one third of the amount listed.
Not having a whole turkey? You can use turkey parts like breasts or legs, but just be careful because the cooking time will change a bit.
If youre out of garlic cloves, a bit of garlic powder can be a decent alternative although its not quite the same flavor.

Pro Tips

1. Make sure the turkey is as dry as possible before you put on the seasoning. If you can, let it sit in the fridge uncovered for a few hours so that extra moisture can evaporate which helps it get that crispy skin everybody loves.

2. Try to work some of the seasoning mix under the skin as well as on the outside. It may sound like extra work but it really boosts the flavor deep inside the meat and makes every bite tastier.

3. Keep a close eye on the temperature. The meat thermometer is your best friend here, because sometimes the thickest part of the bird cooks slower then the rest so you dont want it to end up overdone or undercooked.

4. If you decide to tie the turkey legs together, do it pretty snug but not too tight. This helps the bird cook more evenly and keeps the stuffing inside the cavity working its magic.