Easy Roast Turkey
Golden, crisp skin. Juicy, flavorful meat. And zero fuss this Easy Roast Turkey is your holiday MVP. No brining, no basting just a buttery, herb-infused bird that’ll impress everyone at the table.
Ingredients
- 1 12 to 16-pound turkey, thawed if frozen
- 1/2 cup salted butter softened
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 lemon halved
- 1 head garlic halved
- 1 small onion quartered
- Fresh herbs extra thyme, rosemary, sage for stuffing
- Olive oil optional, for crispier skin
Instructions
- Preheat oven to 450°F.
- Remove giblets and neck from the turkey.
- Pat the bird dry with paper towels.
- Season the inside and outside with salt and pepper.
- Stuff the cavity with lemon, onion, garlic, and fresh herbs.
- Loosen the skin and spread half the herb butter underneath.
- Rub the remaining butter all over the skin.
- Tie the legs together with kitchen twine and tuck the wings underneath.
- Place the turkey on a rack in a roasting pan, breast side up.
- Roast at 450°F for 30 minutes, then reduce to 350°F.
- Continue cooking until the thickest part of the thigh reaches 165°F.
- Tent with foil if browning too fast.
- Let rest for 20 to 30 minutes before carving.
Notes
You don’t need to baste! That buttery herb mix does all the heavy lifting. Skip the brine too—you won’t miss it.