FOOLPROOF ROASTED THANKSGIVING TURKEY

This Foolproof Roasted Thanksgiving Turkey comes out perfectly golden, juicy, and tender every time—with crispy skin, incredible flavor, and none of the holiday stress.

From the recipe collection of Tara Ippolito

This Foolproof Roasted Thanksgiving Turkey recipe takes all the guesswork out of cooking the holiday’s main event. It’s juicy, flavorful, and beautifully golden every single time. There’s no fancy techniques or stress required. The simple method lets turkey shine while guaranteeing tender meat and perfectly crisp skin. It’s the kind of recipe that makes you look like a pro, even if it’s your first time giving it a go.

I really love this recipe because it truly delivers great results every single time. The turkey comes out juicy on the inside, golden and crispy on the outside and it fills your whole kitchen with that classic Thanksgiving smell. It’s a fool proof method that you truly can’t go wrong with.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

Do I Need To Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below.

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan. Add the chopped carrot, celery, onions, salt and pepper and mix it all together. Add the chicken broth.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

Now, in a medium sized bowl, stir together the butter, chopped rosemary, sage, thyme, black pepper, paprika, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

Then, stuff the cavity with rosemary, thyme, sage, onion, apple and lemon. Using kitchen string, tie the legs together.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Save the vegetables at the bottom of the roasting pan for this delicious homemade gravy or soup.

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casserole and Classic Corn Soufflé. And, of course, you can't forget to make the Homemade Gravy With Pan Drippings.

Can I Stuff The Turkey?

Technically you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. I recommend playing it safe and just cooking the stuffing on the side.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Cook My Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When My Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).

That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.

It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.