Thanksgiving Turkey Recipe (VIDEO)

Making a juicy and flavorful Thanksgiving Turkey is easier than you think! A Video for how to make a Thanksgiving Turkey Recipe that your guests will love! | natashaskitchen.com

Here is everything you need to know for how to roast a turkey! Making the Thanksgiving turkey recipe feels like a big deal if you’ve never made one (or if you’ve tried and failed), but roasting a turkey is like roasting a giant chicken. It’s totally doable with the right recipe and instructions. This turkey recipe is well loved by my readers (see the glowing reviews here).

The flavored butter is incredible and inspired by Gordon Ramsay’s Christmas Turkey. This Thanksgiving turkey recipe is simple, thoroughly written, doesn’t require lengthy marinating and it can even be completely prepped and refrigerated up to 3 days in advance so all you have to do Thanksgiving day is roast the bird!

To make sure you succeed, I have step-by-step pictures here and a video tutorial below on how to make a juicy and flavorful turkey for Thanksgiving or Christmas!

Watch How to Make the Thanksgiving Turkey Recipe:

Turkeys are not terribly expensive – this 12 pounder set me back $23 or so and that was before it went on sale pre-Thanksgiving, which they always do! Some grocery stores even throw in a free turkey with $X-amount spent on groceries. It’s an economical and beautiful way to feed a crowd for the holidays. Watch the video before you begin and you’ll be well on your way to impressing everyone at your table!

Tools You Will Need for Thanksgiving Turkey:

2 Feet of Kitchen String
Heavy duty foil
A heavy roasting pan that accommodates your bird, but isn’t over-sized
An oven-safe thermometer (to ensure a fully-cooked turkey)
Turkey baster (or a large spoon)

Making a juicy and flavorful Thanksgiving Turkey is easier than you think! A Video for how to make a Thanksgiving Turkey Recipe that your guests will love! | natashaskitchen.com

Keep the drippings in the pan to make this incredibly flavorful and EASY Turkey Gravy.

Here’s a super handy video for how to carve a turkey from the NY Times. Also, you’ll be amazed at how much turkey meat you can recover from a turkey carcass after everyone has picked it over. You’ll be glad you saved that leftover meat when you see these leftover turkey recipes.

⬇️ Print the Thanksgiving Turkey Recipe Below ⬇️

Thanksgiving Turkey Recipe (VIDEO)

5.0 from 13 reviews
Prep time:
Cook time:
Total time:
Learn how to roast a juicy turkey with this step-by-step video tutorial. Please read required prep in notes section before you begin.
Author:
Skill Level: Medium
Cost To Make: Varies by season and size of turkey
Serving: 8-12

Ingredients

Roast Turkey Recipe Ingredients:

  • 12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary – see below)
  • Salt & Pepper for the inside and outside of the bird
  • 1 large onion, quartered (no peeling)
  • 4 garlic cloves, halved (no peeling)
  • ½ bunch parsley
  • 1 lemon, quartered

For the Flavored Butter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 Tbsp olive oil (not extra virgin), plus more to drizzle the top
  • 4 Tbsp fresh lemon juice (from 1 large lemon), plus ½ Tbsp lemon zest
  • 3 large garlic cloves, pressed
  • ¼ cup freshly chopped parsley
  • ½ Tbsp salt (I used sea salt)
  • ½ tsp black pepper, freshly ground

What you’ll need:

  • Kitchen String
  • Heavy duty foil
  • A heavy roasting pan that accommodates your bird, but isn’t over-sized
  • A temperature probe (to ensure a fully-cooked turkey)

Instructions

Seasoning, Stuffing and Tying up a Turkey:

  1. Season inside turkey cavity generously with 1 tsp salt and ¼ tsp pepper.
  2. In a mixing bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, ½ Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, ¼ cup parsley, ½ Tbsp salt, ½ tsp pepper. Mash/stir with fork until combined (lemon juice doesn’t easily blend into butter, but keep mixing a few minutes and it will happen).
  3. Separate skin from the turkey breast by carefully pushing your fingers under skin from the front and the back of the turkey. Do not tear the skin.
  4. Stuff ⅔ of the butter mix under skin then massage over the top of the skin to spread the butter around.
  5. Quickly pat dry the outside of turkey and rub with remaining ⅓ butter mixture. Drizzle turkey with olive oil and generously season with salt and pepper for a crisp, salty skin.
  6. Stuff turkey with quartered lemon, ½ bunch parsley, quartered onion, and 4 halved garlic cloves, Tie turkey base and legs together with kitchen string; crossing the legs to better close up the turkey cavity.

How to Roast a Turkey:

Prep: Pre-heat the oven to 430˚F with rack in the lower part of your oven.

  1. Fold a square sheet of foil into a triangle. Rub one side of triangle with olive oil and place it (oil-side-down) over the turkey breast to shape it into a shield. Remove foil and set aside (you'll put it back on in step 3).
  2. Place oven-safe meat thermometer into turkey beneath the drumstick and deep into the dark meat. Start roasting at 430˚F for 20 min.
  3. Remove from oven; quickly baste with liquid from bottom of pan using a baster or large spoon. Re-apply prepared foil triangle to turkey breast area.
  4. Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven).
  5. Transfer to serving platter and cover fully but loosely with foil. Let turkey rest at least 1 hour for it to tenderize. Keep the drippings for a most amazing gravy!

Notes

!Required Prep for Roast Turkey Recipe:
*If using frozen turkey, defrost it in its original bag in refrigerator 3 days.
*Let turkey sit at room temp 30 minutes before you begin (it will bake more evenly). *Remove the neck and bag of giblets from the turkey.
*Rinse turkey under cold water and pat dry with paper towels. Let turkey sit in on paper towels to soak up excess water.
*Fold wings behind/under the turkey or they will be the quickest to dry out.
*Cooking temps based on the USDA which now says the safe poultry temp is 165˚F but the deeper thigh parts really should be at 170˚ to be fully cooked through.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Yum yum!! All we need now is some cranberry sauce to go with that Thanksgiving turkey. If you have a great cranberry sauce recipe you could share, I’d love to hear about it in a comment below! 🙂

Making a juicy and flavorful Thanksgiving Turkey is easier than you think! A Video for how to make a Thanksgiving Turkey Recipe that your guests will love! | natashaskitchen.com

P.S. Turkey in gravy is my absolute favorite leftover turkey recipe – and it’s also well loved by my children, and parents and relatives. In other words, it’s a BIG WIN in our family :).

This Leftover Turkey recipe is by far my favorite way to use up leftover turkey! Turkey in creamy mushroom sauce is so easy and a big win in our family! | natashaskitchen.com

Making a juicy and flavorful Thanksgiving Turkey is easier than you think! A Video for how to make a Thanksgiving Turkey Recipe that your guests will love! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Anna
    June 29, 2017

    Sorry if this is a stupid question but does the turkey get cold by leaving it rest for an hour? If so how do you warm it back up before serving? Reply

    • Natasha
      natashaskitchen
      June 29, 2017

      Hi Anna, the turkey does not cool down if it is rested. It will still be warm for serving. It is important to let it rest to have the juiciest turkey meat 🙂 Reply

  • Yana
    January 19, 2017

    I’ve made this turkey last thanksgiving and it was so tender and juicy, and the gravy…..oh my, it was sooooo flavorful, I’ve never made gravy from scratch before and I’m glad I did, I was so easy and not even time consuming. Thank you Reply

    • Natasha's Kitchen
      January 19, 2017

      It IS so easy and delicious! I am glad you enjoyed it Yana! Reply

  • Tonia
    December 24, 2016

    Can I put the turkey in the oven bag? Does that change oven temp, and time? Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      I have not tested it in an oven bag so I can’t say for sure how that would work or how you would have to adjust the oven temperature. I would suggest looking at the instructions from the bags packaging. Reply

  • Sue
    December 24, 2016

    Do you baste? Thank you!! Reply

    • Natasha
      natashaskitchen
      December 24, 2016

      Yes, I baste once. Please see step three under how to roast a turkey. You can baste more often if you’d like, for even richer flavor. Reply

  • Haley
    December 20, 2016

    Hello! I always make your Cinnamon Apple Pie recipe and it is amazing, so I can’t wait to try this one! My question is, would it be okay to stuff the bird with more so I can make a stuffing at the same time or does this change the cooking times etc? Thanks! Reply

    • Natasha
      natashaskitchen
      December 21, 2016

      Hi Haley, our family never added the traditional stuffing to our Thanksgiving bird so I can’t say for sure. I have read that it’s important to have the stuffing a safe temperature to consume as well and that can be tricky to get both fully cooked and safe to eat which is why I would probably cook it separately. I would definitely suggest using a meat thermometer so your turkey doesn’t end up overcooked. Sorry that’s not the most helpful answer… I hope you have a wonderful Christmas!! Reply

  • Liliya K
    December 9, 2016

    Almost forgot to thank you for this turkey recipe) it was a big deal this year. I used every ingredient and proportion exactly as you did (except for the butter: have decided one stick is all we can handle) and it came out perfectly juicy and tender!!! Thank you, Natashenka! P.S. I’ve discovered that there’s a boy and a girl turkey. There are some differences between them like the size, the amount of bones and meat. Do you have a preference? Reply

    • Natasha
      natashaskitchen
      December 9, 2016

      I’m so glad you liked it! Thank you so much for sharing your wonderful review! You know I never gave it much thought about the difference between a male and female turkeys. I did a little reading up on it and it sounds like male are larger and it actually should say on the package which one it is. I’ve never even paid attention but now I’m so curious! Reply

      • Liliya K
        December 11, 2016

        🙂 thank you for the reply! Reply

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