Our Thanksgiving Turkey Recipe uses a simple herb-butter packed with garlic, lemon and fresh herbs to make the juiciest, most flavorful turkey you’ve ever had. This golden, incredibly flavorful turkey recipe is perfect for any holiday or family gathering!
Why We Love This Amazing Thanksgiving Turkey Recipe
Nothing says “holiday centerpiece” quite like a beautifully roasted turkey, and this Roasted Thanksgiving Turkey Recipe delivers every time. The secret? A rich, aromatic compound butter made with fresh herbs, garlic, lemon zest, and olive oil that melts beneath the skin, keeping every bite tender and flavorful. Optional dry brining adds an extra layer of crispiness and depth, while roasting breast-side down first ensures perfectly cooked, moist meat — no dry turkey here!
This recipe strikes the perfect balance between classic and elevated — approachable enough for first-time turkey cooks, yet impressive enough to wow your guests. Whether you’re hosting Thanksgiving dinner, Christmas, or a big Sunday feast, this golden, buttery bird will be the highlight of your table. Serve it with homemade gravy, mashed potatoes, and roasted vegetables for the ultimate comfort meal that brings everyone together.
Tips for Making the Perfect Thanksgiving Turkey Recipe
Dry Brine Magic: Don’t skip the dry brine if you have time — it deeply seasons the turkey and dries out the skin for that irresistible crispiness.
Butter Under the Skin: Be gentle when loosening the skin so you don’t tear it. Getting that herb-butter directly under the skin is key for maximum flavor.
Thermometer = Perfect Turkey: Always use a meat thermometer! Aim for 160–165°F in the thickest part of the thigh for juicy results.
Let It Rest: Resting the turkey after roasting allows the juices to redistribute, ensuring moist, tender slices.
Roast Rack Setup: Elevating the turkey on a rack prevents soggy skin and promotes even cooking.
Why Compound Butter Under the Skin Makes All the Difference:
The compound butter acts like a protective barrier and internal basting system that keeps the breast meat moist while infusing incredible flavor throughout the cooking process. When butter melts under the skin, it creates a layer that prevents the delicate breast meat from overcooking while the thighs and legs finish cooking through. Without this protection, the breast meat dries out long before the dark meat reaches safe temperatures, which is why so many family turkeys end up disappointing. The herbs in the butter also release their flavors directly into the meat rather than just sitting on the surface where they might burn.
Why We Flip the Turkey Halfway Through the Bake Time:
Starting the turkey breast-side down allows the dark meat (which takes longest to cook) to get maximum heat exposure while protecting the delicate breast from overcooking. After 45 minutes, flipping to breast-side up ensures even browning and proper crisping of the skin everyone loves. The temperature reduction to 325°F prevents the outside from burning while the inside finishes cooking, and using a meat thermometer to check for 160-165°F in the thickest part of the thigh (not the breast) ensures the whole bird is safely cooked without overdoing any section.
Storage & Make-Ahead Tips
- Refrigerate: Store leftover turkey in an airtight container for up to 4 days.
- Freeze: Shredded turkey freezes well for up to 3 months. Reheat gently in broth to keep it moist.
- Make Ahead: The compound butter can be prepared up to 3 days in advance and stored in the fridge. The turkey can be dry-brined 1–2 days ahead for extra flavor and crispiness.
- Use Leftovers: Leftover turkey is delicious in soups, sandwiches, pot pies, or even mixed into pasta with a light cream sauce.
Our Favorite Ways to Use Leftover Turkey:
Thanksgiving Turkey Recipe
A fantastic herb-butter guarantees that this Thanksgiving Turkey Recipe will the moistest, most flavorful turkey you’ve ever had!
Servings: 11 servings
Cost: $
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(Optional) The Day Before Roasting, Pat Turkey Dry And Rub 1 To 1½ Tablespoons Kosher Salt All Over And Under The Skin. Place Uncovered In The Fridge For 12–24 Hours To Dry Brine. Remove From Fridge 1 Hour Before Roasting To Come To Room Temperature.
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Preheat Oven To 425°F (218°C).
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In A Bowl, Combine Softened Butter, Olive Oil, Chopped Herbs, Minced Garlic, Lemon Zest, 1 Teaspoon Salt, And ½ Teaspoon Black Pepper Into A Compound Butter.
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Carefully Loosen Skin Over Turkey Breasts And Thighs By Sliding Your Fingers Underneath. Spread Half The Compound Butter Under The Skin, Then Rub The Remaining Butter All Over The Skin.
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Stuff The Turkey Cavity With Lemon Quarters And Quartered Onion. Tuck The Wing Tips Under The Bird.
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Place Turkey Breast-Side Down On A Roasting Rack Inside A Roasting Pan. Roast Uncovered At 425°F For 30–45 Minutes.
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Using Oven Mitts And Towels, Carefully Flip The Turkey Breast-Side Up. Reduce Oven Temperature To 325°F (163°C) And Continue Roasting, Basting Occasionally With Pan Juices, Until The Internal Temperature Reaches 160–165°F (71–74°C) In The Thickest Part Of The Thigh (About 13–15 Minutes Per Pound Total Cooking Time).
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Remove Turkey From Oven, Tent Loosely With Foil, And Let Rest For 30–45 Minutes Before Carving To Allow The Juices To Redistribute.
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