How big of a turkey do I need?

Plan for 1–1.5 pounds per person. A 14–16 lb turkey feeds 10–12 people.

Do I need to brine the turkey?

No. The herb butter keeps the turkey moist and flavorful without the extra step of brining.

Remove the legs and wings first, then slice the breast meat against the grain.

Tent with foil and lower oven temperature to 325°F until it’s done.

For food safety, it’s best to bake stuffing separately.

Juicy Roast Turkey with garlic herb butter, fresh herbs, and lemon. A simple, foolproof recipe for Thanksgiving or holiday dinners.

Scale

1 (14-16 pound) whole turkey

Salt & pepper to taste

Herb Butter:

1 cup unsalted butter, softened

1 tbsp fresh sage, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

4 cloves garlic, minced

1 tsp salt

½ tsp pepper

Inside the Turkey:

1 lemon, halved

Fresh sage, thyme, and rosemary sprigs

1 head garlic, cloves peeled

1. Let turkey and butter sit at room temp 1 hour before cooking.

2. Preheat oven to 450°F. Move rack to lower third of oven.

3. Mix herb butter ingredients in a bowl.

4. Pat turkey dry. Season inside/outside with salt and pepper. Stuff cavity with lemon, herbs, and garlic.

5. Rub herb butter under skin and all over turkey. Tuck wings and tie legs if desired.

6. Place on roasting rack, breast side up. Reduce oven temp to 350°F.

7. Roast ~13 min per pound (about 3 hrs for 14 lb turkey). Cover with foil when skin is golden.

8. Cook until thigh reaches 165°F. Remove and let rest 20–30 min before carving.

Cooking time depends on turkey size: 13 min per pound at 350°F.

Always use a thermometer for doneness.

Resting the turkey keeps meat juicy.

Keywords: Roast Turkey, Thanksgiving turkey, holiday turkey recipe