This easy Thanksgiving turkey recipe is made with fresh herb butter infused with garlic and lemon zest- a simple, no-fuss Martha Stewart recipe that turns out tender and delicious every time!
This Thanksgiving Turkey Recipe is perfect for any holiday or occasion!
This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s! I’ve adapted it a bit- adding lemon zest, more herbs, and more garlic to bump up the flavor, but the technique is still the same.
Over the years, I strayed away, overcomplicating turkeys with brines, basting, and stuffing, and well, now I find myself right where I started. Back to the basics. Funny how that happens!
What I love about this recipe is that it is simple and no-fuss. No brining and no basting, it can be prepped the night before and stored in the refrigerator until ready to pop in the oven. It stays moist, gets beautifully golden, and is not finicky. Once it goes in the oven, it’s relatively hands-off- just check it once halfway through, and that is about it!
Best of all, the leftovers are so tasty and can be turned into many different meals!
Oven Roasted Turkey Ingredients
- Turkey: 12-14 pounds, thawed. I try to buy a local free-range turkey, but you do you.
- Butter: Bring it to room temperature.
- Lemon: You’ll use the zest and lemon wedges, for bright, citrusy flavor.
- Garlic cloves: Use a generous amount of fat garlic cloves, about 4-6.
- Fresh herbs: A tablespoon each of fresh rosemary, fresh thyme, and fresh sage, plus a few sprigs for stuffing in the turkey.
- Salt and pepper: Help season the turkey and enhance all of the delicious flavors.
- Onion: Find a large one.
- Roasting vegetables: You’ll need 4-6 cups of onions, carrots, celery cut into large chunks. You can use these as a “roasting rack” and then either eat, or make stock for gravy.
How many pounds of turkey per person?
Plan for 1 to 1 1/4 pounds of turkey per person, keeping in mind that this weight includes the bone, cartilage, neck, gizzards and skin.
What to stuff a turkey with for flavor?
To add flavor to the roasting turkey, stuff the cavity with fresh herbs ( sage, rosemary, thyme), onion and/or garlic, and fresh lemon wedges.
How to thaw a turkey
A frozen turkey can be thawed in the refrigerator (several days) or in a large bowl of cold water (leave it in its plastic wrapping).
How long does it take to thaw a Turkey?
- To thaw a frozen turkey in the refrigerator, allow 3 days for a turkey that is 6-12 pounds. For 12-16 pound turkeys, plan on 4 days, and 20+ pound turkeys will take roughly 5 days or longer in the refrigerator.
- To thaw turkeys in a bowl of cold water, allow 3-6 hours for a turkey that is 6-12 pounds. Change the water every hour. For 12-16 pound turkeys, plan on 6-8 hours, and 20+ pound turkeys will take roughly 8-12 hours in cold water.
How to Make Easy Thanksgiving Turkey
1. Thaw the turkey. Make sure your turkey is completely thawed, which can take 3-5 days in the fridge. Bring to room temp an hour before cooking.
2. Prep the oven. Preheat to 325F and place the rack on the lower third of the oven.
3. Prep the turkey. Unwrap the turkey from the top end and drain in the sink. Remove the neck and gizzards (check both openings). Feel free to let it drain and dry longer in the sink by placing its cavity over a used wine bottle (much like beer-butt chicken). Then, transfer it to a sheet pan and dry it on all sides with paper towels.
4. Make the herb butter. Place softened butter in a bowl with minced garlic, a tablespoon lemon zest, a tablespoon each chopped rosemary, sage, and thyme, and a teaspoon salt and 1/2 teaspoon pepper. Stir into a thick paste.
5. Arrange the veggies. Cut the onion into wedges. Place half of the onion and all of the cut vegetables in the bottom of your roasting pan, along with the neck (cut in two). Top with a roasting rack, or you can rest the turkey over the veggies.
6. Season the turkey. Season the outside of the turkey generously with salt and pepper, making sure to get the back side, legs, wings, and inside the cavity. Stuff the cavity with already zested lemon halves or wedges, the remaining onion, and the remaining herbs.
7. Add the butter. Using your fingers, gently separate the skin from the breast meat, being mindful to keep the skin intact. Rub the mixture under the skin, over the breast meat, and on the sides as evenly as possible. You can enter from the neck area, too.
Rub any extras from your hands or the bowl can be rubbed all over the skin (breast area and legs). If there is not enough, use spray olive oil– just a light coating will do. Then, season the top with salt and pepper.
8. Tuck the wings and tie the legs. Tuck the wings under the bird—picture it like clasping your hands behind your neck. Tuck the wings by lifting them up and behind.
Use kitchen twine to cross the legs and tie them closed.
9. Bake. Bake 15 minutes per pound of turkey, so for a 12 lb turkey, about 3 hours.
Check halfway through, rotating or tenting with aluminum foil to prevent over-browning.
Turkey is done when the thickest part of the thigh and the thickest part of the breast side reach 165F.
10. Let rest. Let the turkey rest for at least 30 minutes before slicing to prevent the drippings from flowing out.
How to carve a Turkey
- Let the turkey rest for at least 30 minutes.
- Gather a large cutting board with grooves to catch any juices, a carving knife, fork or tongs, and paper towels, along with your large serving platter.
- Using your chef knife, separate the leg and thigh at the thigh joint, and place it on the platter. Remove the breast and wing from the same side of the turkey. Slice through the skin along the breastbone, starting from the neck joint and the wishbone. Work the knife along the rib bone to remove as much breast meat as possible. Place the breast on the platter. Pull the wing back and cut at the joint to place it on the platter.
- Repeat with the other side.
- Slice the thighs and breast meat into ¼-inch thick slices and arrange them on the platter. Leave the legs and wings whole if you like. Garnish with springs of fresh herbs.
Make Pan Gravy!
- Remove the veggies and neck pieces from the bottom of the roasting pan. Place the neck pieces in a medium pot with a few of the veggies. Cover with 4 cups of water and bring to a simmer for 20-30 minutes uncovered, strain. This will become your stock (or use 2 1/2 cups hot chicken stock).
- Place the roasting pan over a gas burner -or transfer 3 tablespoons of the drippings (fat, juices and browned bits) to a skillet. Heat up the drippings over medium heat for a couple of minutes. Add 3 tablespoons of all-purpose flour over the drippings and mix with the fat and juices. Stir and cook the flour until golden, about 2 minutes.
- While stirring, slowly add the warm 2 ½ cups of turkey or chicken stock, to the pan. Bring to a boil, stirring constantly, until the gravy thickens. Season with salt and pepper, and strain.
Roast Turkey Recipe Tips
- Don’t forget to thaw! Turkey takes 3-5 days to thaw in the refrigerator.
- If you’re in a hurry: You can melt the butter, add the herbs, garlic, lemon, zest, salt, and pepper, and rub this all over the outside of the turkey, but this will require some basting. Either way works!
- Use a thermometer. The turkey is done when the innermost part of the thigh and the thickest part of the breast reach 165F. Use a meat thermometer or probe thermometer.
- Let rest before slicing. If you slice the turkey too early, all of the delicious juices will spill out. Let sit for at least 30 minutes.
- Make the pan gravy! See recipe notes. I like to roast the neck with the veggies, then use both to make a quick turkey stock while the turkey rests.
- Meal prep: Prepare the turkey the night before and store in the refrigerator. Then all you have to do is remove it from the fridge, let it come to room temp ( one hour) and bake.
How to store leftover turkey
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze leftover turkey for up to 3 months. I like to freeze in one-pound increments, which is easy for soups and stews. I also like to freeze the bones and carcass to make turkey stock.
What to do with Leftover Turkey
We love using leftover turkey in stock, soups, sandwiches, and casseroles; here are some delicious ideas you can try!
What to serve with Roasted Turkey
This Roast Turkey is the perfect recipe for your Thanksgiving or Christmas centerpiece. Check out our 55 Veggie-Forward Thanksgiving Side Dishes to help build out your menu. Some classics include:
- Stuffing: Mushroom Stuffing, Cornbread Stuffing
- Mashed potatoes: Garlic Mashed Potatoes, Instant Pot Mashed Potatoes
- Cranberry sauce: Fresh Cranberry Sauce
- Green beans: Vegan Green Bean Casserole, Green Beans Almondine
- Gravy: Mushroom Gravy
FAQs
It takes 15 minutes per pound of turkey. A 12-pound turkey takes roughly 3 hrs.
Start by roasting the turkey uncovered. If it starts browning, tent foil over top to help it cook in the center without burning the outside.
At least 30 minutes. This prevents the juices from spilling out onto the cutting board.
Here we use a generous amount of salt and pepper, garlic, lemon, fresh herbs, and butter.
Rubbing the turkey breast with butter under the skin, keeps the turkey moist and flavorful.
We prefer roasting a 12lb pound turkey uncovered, then tenting with foil if necessary at the end.
Hope you enjoy this recipe and have a lovely Thanksgiving! 🥂
xoxo
More Favorite Turkey Recipes!
Best Turkey Recipe
- Prep Time: 60
- Cook Time: 180
- Total Time: 4 hours
- Yield: 6-8
- Category: roast, turkey, thanksgiving main
- Method: baked
- Cuisine: American
Description
This Roast Turkey recipe is made with fresh herb butter infused with garlic and lemon zest, a simple, no-fuss Martha Stewart recipe that turns out tender and delicious every time!
Ingredients
- 12–14 lb turkey, thawed
- 1/4 cup butter, room temp
- 1 lemon, you’ll use the zest and lemon wedges
- 6 garlic cloves, finely minced- use a garlic press, or grate.
- Fresh herbs: 1 tablespoon each: rosemary, thyme, and sage, plus a few sprigs for stuffing in the turkey.
- 1 teaspoon salt, more for sprinkling
- 1/2 teaspoon black pepper, more for sprinkling
- one large onion, divided
- 4–8 cups roasting vegetables: carrots, celery, onion, cut into chunks (optional, if you have a rack you can skip, but they are yummy)
Instructions
- If frozen, make sure your turkey is completely thawed (this can take 3-5 days in the fridge). Bring to room temperature for one hour, before starting.
- Preheat oven to 325 F and position the rack on the lower third of the oven.
- Prep the turkey. Unwrap the turkey from the top end and drain it in the sink. Remove the neck and gizzards (check both openings). You can let it drain/dry longer in the sink, positioning its cavity over a used wine bottle (much like beer-butt chicken). Place it on a sheet pan and pat it dry on all sides using paper towels.
- Make the herb butter. Place the softened butter in a bowl along with minced garlic, 1 tablespoon lemon zest, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, and 1 tablespoon chopped thyme. Add 1 teaspoon salt and ½ teaspoon pepper, and mix well into a thick paste. Set Aside.
- Roasting pan: Place ½ of the onion (cut in wedges) and cut vegetables in the bottom of your roasting pan along with the neck (cut in two). Top with a roasting rack if using (or you can rest the turkey over the veggies).
- Season and stuff: Sprinkle the back side, legs, wings and inside cavity of the turkey generously with salt and pepper. Stuff the cavity with the already zested lemon (cut in half or wedges), the remaining half of the onion (wedges), and the remaining herbs.
- Butter the bird. Carefully use your fingers to separate the skin from the breast meat, being mindful to keep the skin intact. (See photos.) You can enter through the neck area too. Rub the butter under the skin, over the breast meat and sides as evenly as possible. Yes, it’s messy. Use any extras on your hands or in the bowl, to rub all over the top of the skin (breast area and legs), then season the top of the bird with salt and pepper. If you don’t have enough butter to lightly coat the top of the skin, use a little spray olive oil.
- Tuck and Tie: Tuck the wings under the bird—hint: picture clasping your hands behind your neck. Tuck the wings this way, lifting them up and behind. Using kitchen twine, cross the legs and tie them closed.
- Bake in the lower oven for 15 minutes per pound of turkey. For a 12 lb turkey, this is roughly 3 hours. Check halfway through, rotating or tenting with foil to prevent over-browning. Turkey is done when the innermost part of the thigh and the thickest part of the breast reach 165F.
- Let the turkey rest for at least 30 minutes before slicing to prevent the juices from flowing out.
- Make the optional pan gravy below. You can use some of the vegetables for the pan gravy or eat them – they are tasty!
Note: If you are in a hurry, you can melt the butter, add the herbs, garlic, lemon, zest, salt, and pepper, and rub this all over the outside of the turkey; either way works. 🙂 The leftover roasted veggies are delicious, we always eat them!
Notes
Turkey Pan Gravy: Remove the neck pieces from the bottom of the roasting pan and place them in a medium pot. Cover with 4 cups of water, add some veggies from the pan, and bring to a simmer for 20-30 minutes uncovered, strain. This will become your stock (or use 2 1/2 cups hot chicken stock). Place the roasting pan over a gas burner -or transfer 3 tablespoons of the drippings (fat, juices and browned bits) to a skillet. Heat up the drippings over medium heat for a couple of minutes. If you have more than 3 tablespoons, remove extras. Add 3 tablespoons of all-purpose flour over the drippings and mix with the fat and juices. Stir and cook the flour until golden, about 2 minutes. While stirring, slowly add the warm 2 ½ cups of turkey or chicken stock, to the pan. Bring to a boil, stirring constantly, until the gravy thickens. Season with salt and pepper, and strain.
Leftovers will keep up to 4 days in an airtight container in the fridge or can be frozen for up to 3 months. You can also freeze the carcass and veggies for turkey stock.
Nutrition
- Serving Size: 6 ounces
- Calories: 315
- Sugar: 2 g
- Sodium: 340.2 mg
- Fat: 9.5 g
- Saturated Fat: 3.7 g
- Carbohydrates: 4.4 g
- Fiber: 1.1 g
- Protein: 49.9 g
- Cholesterol: 179.4 mg
This was so simple and so delicious! The trick of making stock from the neck and other misc for the gravy was a flavor game-changer! This will be filed away for every Thanksgiving!
So glad you gave it a try Peggy!
This was a very good recipe- simple and straightforward. However, I had a very hard time getting much of the butter & herb mixture under the skin, so most of it I just spread all over the turkey. Also, I added a bit of chicken broth to the bottom of the pan, otherwise it seemed too dry for all of those veggies. Still, the white meat of my turkey was quite dry- the dark meat was perfect. Not sure how to avoid that?
Hey Cindy! That’s always the challenge isn’t it? Getting the legs cooked through without overcooking the breasts. 🙂 I find getting the butter under the skin really helps keep the breasts moist. It’s a little tricky though, I get that! Maybe tent the breast with foil too? I can see adding the broth, but then it can create steam – which some people have strong opinions about! Lots of opinions when it comes to cooking turkey…ahaha! I also think the type of turkey will create variables in cooking as well. 🤷🏻♀️
I’m so looking forward to making this today – it’s right up my alley along the lines of what I usually do. Straightforward and delicious! Thanks, and Happy Thanksgiving!
Thanks Kate! Hope you had a delicious Thanksgiving!
Hello!
Could this recipe also be adapted for a bone-in turkey breast?
Thx!
Hi Lexi- we do have a bone-in Turkey breast over veggies on the blog (use the search bar). Yes, you could add the herb butter under the skin!
Question for ya: What do you do with the vegetables? Toss them or some other use? Thanks.
Hi Lily, we eat them! they ar so good!
Hi Sylvia,
Thanks for the straightforward turkey recipe. Any chance you’ll follow it up with a gravy recipe that uses the pan juices?
Hi Jane, I added a pan gravy to the recipe card!
Can the roasted veggies under the turkey be used?
Hi Jane, yes, they are delicious used in turkey stock (for gravy) or often we just eat them. 🙂