The secret to a stress-free Thanksgiving is a simple turkey recipe and a plan. This herb butter roast turkey is juicy, golden and easy to make, and the gravy can be made days ahead. A 12- to 14-pound turkey serves 10 to 12 people with leftovers.
Herb Butter Roast Turkey
Ingredients
- 1 turkey, 12 to 14 lb, fully thawed, giblets removed
- 1 cup (2 sticks) unsalted butter, softened
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced
- Zest of 1 lemon
- 1 tbsp kosher salt, plus more for the cavity
- 1 tsp black pepper
- 1 onion, 1 lemon and 1 head of garlic, halved, for the cavity
- 2 cups chicken or turkey stock
Instructions
- Dry and season (1 to 2 days ahead, optional): pat the turkey dry, sprinkle all over with salt, and refrigerate uncovered for crispier skin.
- Make the herb butter: mix the butter, herbs, garlic, lemon zest, salt and pepper.
- Butter the turkey: gently loosen the skin over the breast and thighs and spread half the butter underneath. Rub the rest over the outside.
- Prep the pan: stuff the cavity with the onion, lemon and garlic. Tuck the wing tips under, tie the legs, and set the turkey on a rack in a roasting pan. Pour the stock into the pan.
- Roast at 325°F for about 3 to 3¾ hours for an unstuffed 12- to 14-lb bird. Tent the breast with foil if it browns too fast.
- Check the temperature: the turkey is done when a thermometer reads 165°F in the thickest part of the thigh, the breast and the innermost part of the wing.
- Rest 30 to 45 minutes before carving. Save the pan drippings for gravy.
Make-Ahead Turkey Gravy
Ingredients
- 2 lb turkey wings
- 1 onion, 2 carrots and 2 celery stalks, roughly chopped
- 6 cups low-sodium chicken stock
- 6 tbsp butter
- 6 tbsp all-purpose flour
- Salt, pepper and fresh thyme to taste
Instructions
- Roast the wings and vegetables at 400°F for about 1 hour until deeply browned.
- Move them to a pot with the stock and simmer 1 hour. Strain; you'll have about 4 cups of rich stock.
- In a saucepan, melt the butter, whisk in the flour, and cook 2 to 3 minutes until golden.
- Slowly whisk in the warm stock and simmer until thickened. Season to taste.
- Refrigerate up to 3 days. On Thanksgiving, reheat and whisk in the turkey pan drippings for extra flavor.
How long does it take to thaw a frozen turkey?
Thaw a turkey in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. A 12- to 14-pound turkey needs about 3 days, so move it to the fridge by Sunday, November 22.
Thanksgiving Cooking Timeline
When | What to do |
|---|---|
Sat, Nov 21 | Shop for groceries; order pies or flowers |
Sun, Nov 22 | Move a frozen turkey to the refrigerator to thaw |
Mon, Nov 23 | Make the gravy and cranberry sauce |
Tue, Nov 24 | Make pie dough or bake pies; prep vegetables; dry-salt the turkey |
Wed, Nov 25 | Assemble casseroles and stuffing; set the table; chill drinks |
Thu, Nov 26, morning | Make herb butter and prep the turkey |
3½ to 4 hours before dinner | Turkey into the oven at 325°F |
While the turkey rests | Bake sides, reheat gravy, warm rolls |
Thanksgiving Turkey FAQ
How long do I cook a 12-pound turkey? About 3 to 3¾ hours at 325°F if unstuffed. Always confirm 165°F with a thermometer.
How much turkey do I need per person? Plan on about 1 to 1½ pounds per person for a whole turkey, more if you want leftovers.
Should I stuff the turkey? For even cooking and food safety, bake the stuffing in a separate dish.
Can I make gravy without drippings? Yes. This make-ahead gravy uses roasted turkey wings, and drippings simply add bonus flavor.
From my kitchen to yours, Happy Thanksgiving! I'm Karen Sandvig, Coldwell Banker Realty, and I'm grateful to serve the Thousand Oaks, Westlake Village, Newbury Park, Agoura Hills, Oak Park and Malibu communities. If a new home with room for the whole family is on your wish list, let's talk. DRE#01507450
