The Juiciest Thanksgiving Turkey: Foolproof Recipe & Tips

Ready to wow your guests with a turkey that’s golden, juicy, and packed with flavor? Here’s a detailed, beginner-friendly recipe that guarantees a showstopping Thanksgiving centerpiece—without the stress!

Ingredients:

• 1 whole turkey (12–14 lbs), thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tbsp fresh sage (or 1 tsp dried)
• 1 lemon, halved
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 cups low-sodium chicken broth

Instructions:

1. Prep the Turkey: Remove giblets and pat the turkey dry with paper towels. Let it sit at room temperature for 30–45 minutes for even cooking.
2. Make the Herb Butter: In a bowl, mix softened butter, olive oil, salt, pepper, garlic powder, onion powder, and herbs.
3. Season: Gently loosen the skin over the turkey breast with your fingers. Rub half the herb butter under the skin, and the rest all over the outside. Stuff the cavity with lemon, onion, and garlic.
4. Roast: Place turkey breast-side up on a rack in a roasting pan. Pour broth into the pan. Roast at 325°F (165°C), basting every 45 minutes with pan juices. Tent with foil if it browns too quickly.
5. Check for Doneness: The turkey is done when a thermometer in the thickest part of the thigh reads 165°F (74°C). For a 12–14 lb bird, this usually takes 3–3.5 hours.
6. Rest: Let the turkey rest, loosely covered with foil, for at least 30 minutes before carving. This keeps it juicy!

Tips for Extra Juiciness:

• Don’t skip the resting step—it locks in moisture.
• Basting helps, but don’t open the oven too often.
• Use a meat thermometer for perfect results every time.

Enjoy your juiciest, most flavorful Thanksgiving turkey ever—your guests will be asking for seconds (and the recipe)!