Easy, No Fuss Thanksgiving Turkey


1 12-20 lb. turkey, thawed

1 onion, peeled and quartered

1 lemon, quartered

1 apple, quartered

.75oz container fresh rosemary

.75oz container fresh thyme

.75oz container fresh sage


For the herb butter

1 cup unsalted butter, softened

1 teaspoon salt

½ teaspoon fresh ground black pepper

6-8 cloves garlic, minced

Fresh chopped herbs



For the herb butter

1. Bring butter to room temperature. Combine with minced garlic, salt, pepper, rosemary, thyme, and sage. Set aside.

For the turkey

1. Remove thawed turkey from refrigerator 1 hour before roasting and allow to come down to room temperature.

2. Preheat oven to 325°F and adjust the oven rack so the turkey will sit in the center of the oven.

3. Remove turkey from packaging and remove the neck and giblets from the inside cavity.  Rinse well and pat the turkey dry.

4. Season the cavity of the turkey with salt and pepper and stuff it with the quartered lemon, onion, and apple.

5. Use your fingers to loosen and lift the skin above the breasts (on top of the turkey) and rub a few T. of the herb butter underneath.

6. Tuck the wings underneath the turkey and set the turkey on a roasting rack inside a roasting pan.

7. Melt the remaining herb butter mixture and use a basting brush to cover the outside of the turkey, legs, and wings with melted mixture.

8. Roast at 325°F for 13-15 minutes per pound, or until internal temperature reaches about 165 degrees.

9. Check the turkey halfway through cooking and cover the top with foil once the skin becomes golden brown.

10. Once the internal temperature is reached, remove from the oven and allow the turkey to rest for 20-30 minutes before carving.

11. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

12. Enjoy!


Serves 16


Inspired by www.tastesbetterfromscratch.com

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