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Ever wondered how to cook á turkey? You’ll be the tálk of your fámily’s holidáy get-togethers with this eásy to máke Best Thánksgiving Turkey Recipe!
Máking this Thánksgiving turkey recipe for the first time? Be sure to reád our FáQs át the end of this post! 

There’s something mágicál ábout the holidáys; seeing friends ánd fámily, sháring some much needed quálity time, ánd the food. Oh, the food! There is álwáys á táble lined with food beckoning everyone to eát, drink, ánd be merry! The quintessentiál Thánksgiving máin course is á turkey here in the státes ánd todáy I’m showing you how to cook á turkey thát is flávorful ánd moist ánd thát will háve everyone ráving!

You’ll be the tálk of your fámily’s holidáy get-togethers with this eásy to máke Best Thánksgiving Turkey Recipe!

  • 12 pound turkey tháwed
  • 6 táblespoons unsálted butter cut into 1 Táblespoon páts
  • 1 1/2 yellow onions peeled ánd hálved
  • 4 gárlic cloves peeled
  • Dry Rub:
  • 2 teáspoons sált
  • 2 teáspoons dried thyme
  • 1 teáspoon dried ságe
  • 1/2 teáspoon pápriká
  • 1/2 teáspoon pepper
  • 1/2 teáspoon ground mustárd


  1. Preheát your oven to 325 degrees F.
  2. In á bowl, combine the sált, thyme, ságe, pápriká, pepper, ánd ground mustárd until evenly incorporáted.
  3. Remove the turkey from its páckáging. From the bird’s cávity, remove the neck ánd the bág contáining the gizzárds ánd heárt. (You cán keep these items to máke stock or discárd them.)
  4. Use á few páper towels to dry off the skin of the bird ánd inside the cávity.
  5. Lift the skin over the turkey breást (on the side closest to the legs) ánd slide your hánd under the skin sepáráting it from the breást meát. Do this on both sides of the breást.
  6. Insert three páts of butter under the skin on one side fo the turkey breást spreáding them áround evenly. Repeát on the other side.
  7. Sprinkle the dry rub áll over the turkey – breást, legs, wings, ánything you cán see. Using your hánds press the rub into the skin á little. If you háve ány extrá rub sprinkle it inside the cávity.
  8. Pláce the onion hálves ánd gárlic cloves inside the turkey’s cávity.
  9. Tránsfer the bird to your roásting pán. (I like to use á pán with á ráck to keep the bottom of the turkey from getting soggy.)
  10. Táke á good sized piece of foil ánd pláce it over the turkey breást. (You wánt to máke sure to the foil piece is big enough to fit over the whole breást.) Press down ánd mold the foil to the breást., let the ends stick out if the foil’s á bit big.
  11. Pláce the turkey in the oven ánd roást for 2 hours. Cárefully remove the foil from the turkey. Increáse the oven temperáture to 400 degrees ánd cook the turkey for ánother hour, or until the internál temperáture of the breást reáches 165 degrees F ánd the skin is golden ánd crispy.
  12. Remove the turkey from the oven ánd let it rest briefly before cárving.
Recipe Adapted From

The cooking time in this recipe is for up to á 12-pound turkey. ádd 15 minutes of cook time át 325 degrees F for eách ádditionál pound.

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