FREE 5-Ingredient Recipe EBook

• The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year
• What You’ll Need
• How To Roast A Thanksgiving Turkey
• Thawing & Roasting Time Chart
• My Tips For The Perfect Roasted Turkey
• Thanksgiving Turkey (Easy, Juicy Recipe) Recipe card
• What To Serve With It
• Leftover Ideas
• More Thanksgiving Turkey Recipes
• Recipe Reviews

The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year

This is the Thanksgiving turkey recipe I always make — Every. Single. Year. The brine is simple, the process is easy, the garlic herb butter is flavorful, and the bird turns out so, so juicy every time. Because let’s face it, you don’t want to take any risks for such a big food holiday. Here’s why I always make this roasted turkey for Thanksgiving:

• Flavorful, juicy meat with crispy skin – It’s all thanks to my simple brine, flavorful garlic butter underneath the skin, and the timing. I’ve got a time and temperature chart to make your bird tender and moist inside (even the breast meat), with crisp, golden skin on the outside.
• Complete guide to thaw, brine, season, and roast – This is the only guide you’ll ever need, because I covered it all! I’ve made my Thanksgiving turkey this way for years.
• Easy to make – Roasting turkey with my recipe only takes about 15 minutes of hands-on prep time, and you don’t have to baste it . Which is such a relief when I’m cooking a bunch of other Thanksgiving recipes .

Make this Thanksgiving turkey with me, and I think it’ll become become your go-to every year, too.

You’ll also find it in my Healthy Holiday Cookbook , which I created to help make this season a little less hectic for you (and me — I reference it myself this time of year). Grab your copy and you’ll have all the holiday recipes you need in one place!

“Just finished our perfect Thanksgiving turkey using this recipe. Thank you so much. I cut the lemons and stuck them inside the turkey. It was 13lbs and roasted for 45 min then 1.5 hour covered. It was juicy and delicious. Happy Thanksgiving!”

-Dorothy

More Reviews

What You’ll Need

Here I explain the best ingredients for my Thanksgiving turkey recipe, what each one does, and substitution options. For measurements, see the recipe card .

Turkey & Brine:

Most turkeys at the store come frozen, so make sure you leave enough time to thaw. See my thawing time chart based on size. You can skip the brine if yours comes brined, but I still recommend adding the garlic butter (below).

Some roasted turkey recipes use a fancy brine, but all you really need is just water and salt . These are the key ingredients for your bird to stay juicy. Since I prefer to keep my Thanksgiving turkey recipe simple, that’s all my brine has. (Don’t worry, the garlic butter below will give you plenty of flavor!)

I recommend kosher salt because it dissolves easily and is more cost effective than sea salt, but sea salt works fine. And you need A LOT of salt for the brine to be effective — 6 percent of the water weight! This much:

Garlic Butter:

This is basically my compound butter recipe . It gives the meat a rich flavor and makes the skin more crispy. You’ll need:

• Butter – I recommend unsalted (I like this brand ) so you can control the salt separately.
• Fresh Herbs – Sage, rosemary, and thyme are the best on roasted turkey! If you don’t have them fresh, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh. Check my compound butter recipe for more ideas.
• Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works.
• Lemon Zest , Salt , and Pepper

How To Roast A Thanksgiving Turkey

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brine the turkey. After thawing (see my thawing time chart ), mix water and kosher salt in a large stock pot . Remove the neck and giblets from the cavity, and submerge the turkey. Refrigerate for at least 10-12 hours, or up to 48 hours.
2. Make the herb butter. In a small bowl, mash together the butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt, and black pepper.

1. Season the turkey over and under the skin. Drain the brine and pat dry. Place the bird on a rack in a roasting pan . Gently loosen the skin and spread half the herb butter underneath and the rest on top. Be careful not to tear the skin! Rub some butter in the cavity, too.
2. Roast in the oven. Tuck the wings underneath the back to prevent burning, and the legs into the skin at the bottom (or tie with twine). Roast turkey uncovered for 45 minutes first, then tent with aluminum foil and continue until done. Check my time chart below for cooking times based on your bird size.
3. Let it rest. This is important to let the juices settle (so it’s not dry), and to have it come to the right temperature! Just tent the top of your Thanksgiving turkey with foil and let it sit for 20 minutes before carving.

Thawing & Roasting Time Chart

Thawing takes a while, so plan ahead! It takes about 24 hours in the fridge for every 4-5 pounds of turkey .

Thanksgiving turkey cook time depends on the size, oven temp, and whether it’s stuffed. At 350 degrees F, plan for 12-16 minutes per pound for unstuffed and 14-18 minutes per pound for stuffed . Roast uncovered for the first 45 minutes, then cover for the rest.

TIP: Internal temperature is the key to a juicy roasted turkey!

I recommend a probe thermometer because it beeps when your Thanksgiving turkey is ready, but you could use a regular one . I find both of these more reliable than the built-in popup ones.

The target internal temperature is 165-170 degrees F , but it’ll be more juicy if you pull it out at 155 degrees F — the temp will rise at least 10-15 degrees when it rests.

Here’s my time chart for how long to roast turkey (and how long to thaw it) if you don’t have a thermometer:

Note: These times are for an unstuffed bird. If your turkey has stuffing inside, add about 45 to 75 minutes to the covered roasting time (1 hour on average).

My Tips For The Perfect Roasted Turkey

• You can brine in a large pot, cooler, or brining bag. Last year I got this pot and it’s the perfect size for a Thanksgiving turkey. You could also use these brining bags for easier cleanup.
• Can you brine a frozen turkey? Yes, you can! You just need it to thaw enough to remove the giblets first, then place in the brine.
• Don’t have a roasting pan with a rack? If you’re looking for a great roasting pan, I have and love this one . Otherwise, you can place the turkey on a bed of onions (cut into large chunks) instead, which will elevate the bird similar to a rack.
• Roast the turkey on the bottom oven rack. This will give you even, golden browning. (I actually placed it on the second from the bottom by mistake when I took these photos, and you can see it’s a bit too dark! My video below is better.)
• Insert your thermometer in the right spot. Many roasted turkey recipes suggest the thickest part of the thigh, but deep into the turkey breast works as well. I usually insert the probe into the breast, but check both places when it’s done.
• You might need to rotate the pan, depending on your oven. I’ve got two ovens—one needs rotating, the other doesn’t. If your turkey isn’t browning evenly, just give it a quick turn.
• When you cover the turkey partway through roasting, keep the foil loose. If it’s too tight or touches the bird, it can soften that crispy skin. If the skin isn’t as crisp as you like at the end, just pop the roasted turkey under the broiler for a few minutes.
• Oven mitts are your friend. I used to struggle to transfer a big roasted turkey to a serving platter, but now I juse use my silicone oven mitts and it’s so easy. Highly recommend this method!
• Not sure how big a turkey to get? I aim for 1 pound per person, including the bones. For example, for 12 people, grab a 12-pound turkey — easy. And if your group is smaller, I’ve got leftover ideas !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 gallons Water ▢
• 2 1/2 cups Kosher salt ▢
• 12 lb Whole turkey (or adjust servings above for a larger or smaller one; thawed completely) ▢
• 1/2 cup Unsalted butter (softened at room temperature) ▢
• 1 tbsp Fresh sage (chopped finely) ▢
• 1 tbsp Fresh rosemary (chopped finely) ▢
• 1 tbsp Fresh thyme (leaves only) ▢
• 6 cloves Garlic (minced) ▢
• 1 tsp Lemon zest ▢
• 1/2 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Brine The Turkey:

1. In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
2. When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack .

Season With Garlic Butter:

1. Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
2. In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
3. Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
4. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
5. Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.

Roast The Turkey:

1. Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
2. Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey — don’t worry, it will reach 165 degrees F in the next step!). If you don’t have a probe, a regular meat thermometer like this will work — you’ll just need to check. The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
3. Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey

• Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy.
• Thawing & roasting time by weight: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey time chart for thawing and roasting times by weight! I highly recommend a probe thermometer . Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
• Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy.
• Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
• Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
• Leftovers: I’ve got recipes for leftover turkey casserole , turkey soup , and turkey salad , plus more leftover ideas above (including how to make stock with the carcass!).

📖 Want more recipes like this? Find this one and many more in my Healthy Holiday Cookbook and Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Thanksgiving Turkey Recipe

What To Serve With It

If you plan on roasting a turkey for Thanksgiving, complete your meal with:

• Cranberry Sauce – Literally the #1 holiday dish my family and friends always rave about is my sugar-free cranberry sauce . Or for something different this year, try my cranberry orange relish .
• Gravy – I just published a new gluten free gravy recipe that you can easily make with your turkey drippings.
• Side Dishes – Serve my healthy sweet potato casserole and green bean casserole with your Thanksgiving turkey for a classic combo! If you’re looking for something faster, try my roasted green beans , honey roasted carrots (in my picture below), or roasted brussels sprouts . For an easy starch, roasted potatoes , roasted sweet potatoes , or even mashed cauliflower make simple options.
• Appetizers – Start your meal with my Thanksgiving salad and Thanksgiving charcuterie board .
• Desserts – Your family won’t guess this crustless pumpkin pie has no sugar! Or change it up with my healthy cheesecake , pecan bars , or pumpkin bars .

Leftover Ideas

Leftover Thanksgiving turkey will last 3-5 days in the fridge or up to 3 months in the freezer . Here’s how I use it:

• Leftover Turkey Casserole – My favorite way to use leftover turkey, green beans, and cranberry sauce all in one dish.
• Soups – My kids love leftover turkey soup . You can also use turkey meat instead of chicken in other soups, like my chicken florentine soup , buffalo chicken soup , or chicken vegetable soup .
• Sandwiches – Add some mayo with lettuce and cheese, or even a spread of cranberry sauce. I make mine with almond flour bread .
• Salads – I created my turkey salad recipe with leftovers in mind. You can also swap in roasted turkey in my chicken Caesar salad , Cobb salad , or chicken salad .
• Turkey Stock – Don’t toss the turkey carcass! I simmer mine with salt and herbs for a few hours the next day, then freeze the stock. It’s so flavorful.

More Thanksgiving Turkey Recipes

This is one of my favorite ways to roast turkey for Thanksgiving, but I’ve got others! Try one of these if you’re short on time or feeding a smaller crowd:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Thanksgiving Turkey (Easy, Juicy Recipe)

My foolproof Thanksgiving turkey recipe is juicy and flavorful, with crispy skin. All you need to thaw, brine, season, and roast your turkey!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/thanksgiving-turkey/

Ingredients

• 2 gallons Water
• 2 1/2 cups Kosher salt
• 12 lb Whole turkey (or adjust servings above for a larger or smaller one; thawed completely)
• 1/2 cup Unsalted butter (softened at room temperature)
• 1 tbsp Fresh sage (chopped finely)
• 1 tbsp Fresh rosemary (chopped finely)
• 1 tbsp Fresh thyme (leaves only)
• 6 cloves Garlic (minced)
• 1 tsp Lemon zest
• 1/2 tbsp Sea salt
• 1/2 tsp Black pepper

Instructions

Brine The Turkey:

1. In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
2. When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack .

Season With Garlic Butter:

1. Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
2. In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
3. Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
4. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
5. Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.

Roast The Turkey:

1. Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
2. Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey – don’t worry, it will reach 165 degrees F in the next step!). If you don’t have a probe, a regular meat thermometer like this will work – you’ll just need to check. The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
3. Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.

Maya’s Recipe Notes

Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey

• Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy.
• Thawing & roasting time by weight: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey time chart for thawing and roasting times by weight! I highly recommend a probe thermometer . Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
• Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy.
• Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
• Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
• Leftovers: I’ve got recipes for leftover turkey casserole , turkey soup , and turkey salad , plus more leftover ideas above (including how to make stock with the carcass!).

📖 Want more recipes like this? Find this one and many more in my Healthy Holiday Cookbook and Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year
• What You’ll Need
• How To Roast A Thanksgiving Turkey
• Thawing & Roasting Time Chart
• My Tips For The Perfect Roasted Turkey
• Thanksgiving Turkey (Easy, Juicy Recipe) Recipe card
• What To Serve With It
• Leftover Ideas
• More Thanksgiving Turkey Recipes
• Recipe Reviews

The Juiciest, Crispiest, Best Thanksgiving Turkey I Make Every Year

This is the Thanksgiving turkey recipe I always make — Every. Single. Year. The brine is simple, the process is easy, the garlic herb butter is flavorful, and the bird turns out so, so juicy every time. Because let’s face it, you don’t want to take any risks for such a big food holiday. Here’s why I always make this roasted turkey for Thanksgiving:

• Flavorful, juicy meat with crispy skin – It’s all thanks to my simple brine, flavorful garlic butter underneath the skin, and the timing. I’ve got a time and temperature chart to make your bird tender and moist inside (even the breast meat), with crisp, golden skin on the outside.
• Complete guide to thaw, brine, season, and roast – This is the only guide you’ll ever need, because I covered it all! I’ve made my Thanksgiving turkey this way for years.
• Easy to make – Roasting turkey with my recipe only takes about 15 minutes of hands-on prep time, and you don’t have to baste it . Which is such a relief when I’m cooking a bunch of other Thanksgiving recipes .

Make this Thanksgiving turkey with me, and I think it’ll become become your go-to every year, too.

You’ll also find it in my Healthy Holiday Cookbook , which I created to help make this season a little less hectic for you (and me — I reference it myself this time of year). Grab your copy and you’ll have all the holiday recipes you need in one place!

“Just finished our perfect Thanksgiving turkey using this recipe. Thank you so much. I cut the lemons and stuck them inside the turkey. It was 13lbs and roasted for 45 min then 1.5 hour covered. It was juicy and delicious. Happy Thanksgiving!”

-Dorothy

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What You’ll Need

Here I explain the best ingredients for my Thanksgiving turkey recipe, what each one does, and substitution options. For measurements, see the recipe card .

Turkey & Brine:

Most turkeys at the store come frozen, so make sure you leave enough time to thaw. See my thawing time chart based on size. You can skip the brine if yours comes brined, but I still recommend adding the garlic butter (below).

Some roasted turkey recipes use a fancy brine, but all you really need is just water and salt . These are the key ingredients for your bird to stay juicy. Since I prefer to keep my Thanksgiving turkey recipe simple, that’s all my brine has. (Don’t worry, the garlic butter below will give you plenty of flavor!)

I recommend kosher salt because it dissolves easily and is more cost effective than sea salt, but sea salt works fine. And you need A LOT of salt for the brine to be effective — 6 percent of the water weight! This much:

Garlic Butter:

This is basically my compound butter recipe . It gives the meat a rich flavor and makes the skin more crispy. You’ll need:

• Butter – I recommend unsalted (I like this brand ) so you can control the salt separately.
• Fresh Herbs – Sage, rosemary, and thyme are the best on roasted turkey! If you don’t have them fresh, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh. Check my compound butter recipe for more ideas.
• Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works.
• Lemon Zest , Salt , and Pepper

How To Roast A Thanksgiving Turkey

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Brine the turkey. After thawing (see my thawing time chart ), mix water and kosher salt in a large stock pot . Remove the neck and giblets from the cavity, and submerge the turkey. Refrigerate for at least 10-12 hours, or up to 48 hours.
2. Make the herb butter. In a small bowl, mash together the butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt, and black pepper.

1. Season the turkey over and under the skin. Drain the brine and pat dry. Place the bird on a rack in a roasting pan . Gently loosen the skin and spread half the herb butter underneath and the rest on top. Be careful not to tear the skin! Rub some butter in the cavity, too.
2. Roast in the oven. Tuck the wings underneath the back to prevent burning, and the legs into the skin at the bottom (or tie with twine). Roast turkey uncovered for 45 minutes first, then tent with aluminum foil and continue until done. Check my time chart below for cooking times based on your bird size.
3. Let it rest. This is important to let the juices settle (so it’s not dry), and to have it come to the right temperature! Just tent the top of your Thanksgiving turkey with foil and let it sit for 20 minutes before carving.

Thawing & Roasting Time Chart

Thawing takes a while, so plan ahead! It takes about 24 hours in the fridge for every 4-5 pounds of turkey .

Thanksgiving turkey cook time depends on the size, oven temp, and whether it’s stuffed. At 350 degrees F, plan for 12-16 minutes per pound for unstuffed and 14-18 minutes per pound for stuffed . Roast uncovered for the first 45 minutes, then cover for the rest.

TIP: Internal temperature is the key to a juicy roasted turkey!

I recommend a probe thermometer because it beeps when your Thanksgiving turkey is ready, but you could use a regular one . I find both of these more reliable than the built-in popup ones.

The target internal temperature is 165-170 degrees F , but it’ll be more juicy if you pull it out at 155 degrees F — the temp will rise at least 10-15 degrees when it rests.

Here’s my time chart for how long to roast turkey (and how long to thaw it) if you don’t have a thermometer:

Note: These times are for an unstuffed bird. If your turkey has stuffing inside, add about 45 to 75 minutes to the covered roasting time (1 hour on average).

My Tips For The Perfect Roasted Turkey

• You can brine in a large pot, cooler, or brining bag. Last year I got this pot and it’s the perfect size for a Thanksgiving turkey. You could also use these brining bags for easier cleanup.
• Can you brine a frozen turkey? Yes, you can! You just need it to thaw enough to remove the giblets first, then place in the brine.
• Don’t have a roasting pan with a rack? If you’re looking for a great roasting pan, I have and love this one . Otherwise, you can place the turkey on a bed of onions (cut into large chunks) instead, which will elevate the bird similar to a rack.
• Roast the turkey on the bottom oven rack. This will give you even, golden browning. (I actually placed it on the second from the bottom by mistake when I took these photos, and you can see it’s a bit too dark! My video below is better.)
• Insert your thermometer in the right spot. Many roasted turkey recipes suggest the thickest part of the thigh, but deep into the turkey breast works as well. I usually insert the probe into the breast, but check both places when it’s done.
• You might need to rotate the pan, depending on your oven. I’ve got two ovens—one needs rotating, the other doesn’t. If your turkey isn’t browning evenly, just give it a quick turn.
• When you cover the turkey partway through roasting, keep the foil loose. If it’s too tight or touches the bird, it can soften that crispy skin. If the skin isn’t as crisp as you like at the end, just pop the roasted turkey under the broiler for a few minutes.
• Oven mitts are your friend. I used to struggle to transfer a big roasted turkey to a serving platter, but now I juse use my silicone oven mitts and it’s so easy. Highly recommend this method!
• Not sure how big a turkey to get? I aim for 1 pound per person, including the bones. For example, for 12 people, grab a 12-pound turkey — easy. And if your group is smaller, I’ve got leftover ideas !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 gallons Water ▢
• 2 1/2 cups Kosher salt ▢
• 12 lb Whole turkey (or adjust servings above for a larger or smaller one; thawed completely) ▢
• 1/2 cup Unsalted butter (softened at room temperature) ▢
• 1 tbsp Fresh sage (chopped finely) ▢
• 1 tbsp Fresh rosemary (chopped finely) ▢
• 1 tbsp Fresh thyme (leaves only) ▢
• 6 cloves Garlic (minced) ▢
• 1 tsp Lemon zest ▢
• 1/2 tbsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Brine The Turkey:

1. In a large stock pot (big enough to fit the turkey), stir together 2 gallons (7.5 L) of water and 2 1/2 cups (128 g) kosher salt. Remove the neck and giblets from the cavity, then submerge the turkey in the brine. Refrigerate for 10 to 12 hours.
2. When the turkey is done brining, drain the water and pat dry with paper towels. Place the turkey onto a roasting pan with a roasting rack .

Season With Garlic Butter:

1. Position the oven rack on a low position, so that there is enough room for the turkey. (The top of the turkey should end up just slightly higher than the middle when placed in the oven later.) Preheat the oven to 350 degrees F (177 degrees F).
2. In a small bowl, mash together the softened butter, sage, rosemary, thyme, minced garlic, lemon zest, sea salt and black pepper.
3. Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. (Be careful not to tear the skin.)
4. Spread half of the butter all over the turkey underneath the skin. Spread the other half over the skin all over. Rub some butter in the cavity, too. Tuck the wings underneath the back to prevent burning.
5. Tuck the wings underneath the back of the turkey, to prevent the wing tips from burning. Tuck the ends of the legs under the skin at the bottom, or tie together with kitchen twine.

Roast The Turkey:

1. Place your Thanksgiving turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.
2. Insert a probe thermometer into the thickest part of the turkey breast or thigh. Cover the turkey loosely with foil. Return to the oven and roast until it reaches 155 degrees F (my recommended temp for the juiciest turkey — don’t worry, it will reach 165 degrees F in the next step!). If you don’t have a probe, a regular meat thermometer like this will work — you’ll just need to check. The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
3. Remove the roasted turkey from the oven. Leave it covered in foil and let it rest for about 20 minutes before carving. The internal temperature will rise to 165-170 degrees F.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 pound per person including bone weight, or about 6 oz of cooked, boneless turkey

• Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy.
• Thawing & roasting time by weight: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey time chart for thawing and roasting times by weight! I highly recommend a probe thermometer . Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting.
• Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy.
• Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months.
• Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F.
• Leftovers: I’ve got recipes for leftover turkey casserole , turkey soup , and turkey salad , plus more leftover ideas above (including how to make stock with the carcass!).

📖 Want more recipes like this? Find this one and many more in my Healthy Holiday Cookbook and Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Thanksgiving Turkey Recipe

What To Serve With It

If you plan on roasting a turkey for Thanksgiving, complete your meal with:

• Cranberry Sauce – Literally the #1 holiday dish my family and friends always rave about is my sugar-free cranberry sauce . Or for something different this year, try my cranberry orange relish .
• Gravy – I just published a new gluten free gravy recipe that you can easily make with your turkey drippings.
• Side Dishes – Serve my healthy sweet potato casserole and green bean casserole with your Thanksgiving turkey for a classic combo! If you’re looking for something faster, try my roasted green beans , honey roasted carrots (in my picture below), or roasted brussels sprouts . For an easy starch, roasted potatoes , roasted sweet potatoes , or even mashed cauliflower make simple options.
• Appetizers – Start your meal with my Thanksgiving salad and Thanksgiving charcuterie board .
• Desserts – Your family won’t guess this crustless pumpkin pie has no sugar! Or change it up with my healthy cheesecake , pecan bars , or pumpkin bars .

Leftover Ideas

Leftover Thanksgiving turkey will last 3-5 days in the fridge or up to 3 months in the freezer . Here’s how I use it:

• Leftover Turkey Casserole – My favorite way to use leftover turkey, green beans, and cranberry sauce all in one dish.
• Soups – My kids love leftover turkey soup . You can also use turkey meat instead of chicken in other soups, like my chicken florentine soup , buffalo chicken soup , or chicken vegetable soup .
• Sandwiches – Add some mayo with lettuce and cheese, or even a spread of cranberry sauce. I make mine with almond flour bread .
• Salads – I created my turkey salad recipe with leftovers in mind. You can also swap in roasted turkey in my chicken Caesar salad , Cobb salad , or chicken salad .
• Turkey Stock – Don’t toss the turkey carcass! I simmer mine with salt and herbs for a few hours the next day, then freeze the stock. It’s so flavorful.

More Thanksgiving Turkey Recipes

This is one of my favorite ways to roast turkey for Thanksgiving, but I’ve got others! Try one of these if you’re short on time or feeding a smaller crowd: