Easy No Fuss Thanksgiving Turkey

This Easy No Fuss Thanksgiving Turkey Recipe is easy to make, flavorful, moist, and the best companion for your favorite sides, gravy, and rolls!

Looking for the best Thanksgiving Side Dishes? Try my Chorizo Cornbread Stuffing, Croissant Stuffing , Onion and Sage Stuffing, Mashed Potatoes, Green Bean Casserole Mac n' Cheese, Roasted Squash, Parker House Rolls, Cranberry Sauce, Sourdough Stuffing, and Turkey Gravy. For a great way to use leftover turkey meat, check out my Turkey Shepherd's Pie and Turkey Pot Pie.

Jump to:

• Why you'll love this No Fuss Thanksgiving Turkey
• What you'll Need
• Equipment Needed
• How to It
• Variations
• Wine Pairing
• FAQ's
• Tips
• 📋 Recipe
• 💬 Reviews

Why you'll love this No Fuss Thanksgiving Turkey

• This recipe requires very little prep! Once your turkey is oven ready (fully dried, neck and giblets removed) all that's left is to add the lemon butter under the skin, stuff and season the bird with aromatics, then cover the skin in a garlic herb oil topped with flakey sea salt. About 10 minutes of prep is all it take for this turkey recipe!

• It's a set it and forget it kind of recipe. Cook it covered at a low temperature to cook the bird, then remove the cover and cook on high to crisp the skin. No extra basting or removing the turkey from the oven.

• It's yummy! We personally don't know anyone that shows up to Thanksgiving dinner for the turkey - it's all about the sides! This turkey is no fuss but still delicious! It's moist and full of flavor, giving everyone a yummy main while being able to dive into the sides!

What you'll Need

• Oven-Ready Turkey: The star of the recipe, providing the main protein for your Thanksgiving meal. No direct alternative for this ingredient.
• Salted Butter: Adds richness and flavor to the turkey. You can also use unsalted butter and add a pinch of salt separately.
• Lemon: Provides a bright citrus flavor and helps to tenderize the meat. You can substitute with orange for a slightly different citrus profile.
• Onions: Enhances the flavor of the turkey and adds moisture. You can use shallots or leeks as alternatives.
• Garlic: Adds savory notes and depth of flavor. No direct alternative, but garlic powder can be used as a substitute if fresh garlic is not available.
• Rosemary: Infuses the turkey with an aromatic and earthy taste. You can substitute with thyme or sage for different herb flavors.
• Olive Oil: Helps to keep the turkey moist and adds a touch of richness. Can be substituted with vegetable oil or melted butter.
• Flaky Sea Salt: Enhances the overall seasoning and adds texture. You can substitute with kosher salt or regular table salt if flaky sea salt is not available.
• Dry White Wine: Provides flavor, moisture, and helps to tenderize the turkey. If you prefer not to use wine, you can substitute with chicken or vegetable broth.

Equipment Needed

• Oven: Required for roasting the turkey. Make sure it is in good working condition and preheat it to the specified temperature.
• Roasting Pan: A large, sturdy pan with high sides to hold the turkey and catch any drippings. Ideally, it should have a rack to elevate the turkey, but if not, you can use sliced onions as a trivet.
• Mixing Bowl: For combining the butter, lemon zest, and other ingredients to create the lemon butter mixture.
• Basting Brush: Used to brush the garlic herb oil mixture onto the turkey skin during the cooking process. If you don't have one, you can use a spoon or your hands to distribute the mixture.
• Meat Thermometer: Essential for checking the internal temperature of the turkey to ensure it reaches 165 degrees F (75 degrees C) for safe consumption. A digital meat thermometer is recommended for accurate readings.
• Aluminum Foil: Needed to cover the turkey and roasting pan completely, creating a tent during the initial cooking phase.
• Carving Knife and Fork: Required for carving the turkey once it is cooked and rested. Make sure the knife is sharp and the fork provides a good grip.
• Cutting Board: A large, sturdy cutting board to carve the turkey safely and without damaging your countertops.
• Serving Platter: Used to present the carved turkey when serving it to guests.
• Oven Mitts or Heat-Resistant Gloves: Important for handling the hot roasting pan and turkey safely when removing them from the oven.
• Skewer or Meat Probe: If you don't have a meat thermometer, you can use a skewer or meat probe to check for doneness by piercing the thickest part of the turkey and ensuring the juices run clear.

How to It

Prep

To make this easy no-fuss Thanksgiving turkey, preheat the oven to 350 degrees F. In a bowl, mix the salted butter and lemon zest until well combined. Gently loosen the turkey skin, starting from the neck, and spread the lemon butter mixture under the skin. Season the cavity with kosher salt and add halved lemons and onions. In a small bowl, create a paste by mixing crushed garlic, chopped rosemary, and olive oil. Rub the garlic herb oil mixture over the turkey skin and sprinkle with flaky sea salt. If you don't have a roasting pan with a rack, place sliced onions in a roasting tin as a trivet. Put the prepared turkey in the roasting pan and pour dry white wine around it. Cover the bird and pan completely with foil, creating a tent.

Roasting

Roast the turkey for 15 minutes per pound. Remove the foil and increase the oven temperature to 425 degrees F. Return the turkey to the oven for an additional 30 minutes until the skin turns golden. Check the turkey's doneness by inserting a meat thermometer into the thickest part, between the breast and thigh, until it reads 165 degrees F. Rest the turkey for at least 30 minutes, covered loosely with foil. This allows the juices to redistribute, resulting in a juicier turkey. Carve and serve, using the resting time to make gravy and prepare side dishes.

Variations

• Citrus-Herb Turkey: In addition to the lemon zest and juice, incorporate other citrus flavors by adding orange zest and slices to the cavity of the turkey. You can also use a variety of herbs such as thyme, sage, and parsley in the herb rub.
• Cajun-Spiced Turkey: Add a Cajun twist to the turkey by incorporating Cajun seasoning into the herb rub. You can also include sliced bell peppers, onions, and celery in the cavity for added flavor.
• Garlic-Herb Butter Turkey: Instead of lemon butter, prepare a garlic and herb butter by combining softened butter with minced garlic, chopped herbs like rosemary, thyme, and parsley. Spread this flavorful butter mixture under the turkey skin and roast as per the recipe.
• Maple-Glazed Turkey: Create a sweet and savory turkey by brushing the skin with a maple syrup glaze before roasting. Mix together maple syrup, Dijon mustard, and a touch of soy sauce or Worcestershire sauce for the glaze.
• Herb-Stuffed Turkey: Instead of placing lemon and onion halves in the cavity, stuff the turkey with a bundle of fresh herbs like rosemary, thyme, sage, and parsley, along with some garlic cloves. This adds aromatic flavors to the turkey while it cooks.
• Smoked Turkey: If you have access to a smoker, consider smoking the turkey instead of roasting it. Follow the recipe instructions for the butter and herb rub, then smoke the turkey according to your smoker's instructions.
• Butter-Basted Turkey: Throughout the roasting process, baste the turkey with melted butter every 30 minutes or so. This helps to keep the turkey moist and adds richness to the flavor.

Wine Pairing

• Chardonnay: A medium to full-bodied Chardonnay with notes of citrus, apple, and oak can enhance the flavors of the turkey and complement the richness of the dish.
• Sauvignon Blanc: A crisp and herbaceous Sauvignon Blanc can provide a refreshing contrast to the savory flavors of the turkey. Look for wines with citrus, grassy, or herbal notes.
• Pinot Grigio: A light and crisp Pinot Grigio with its flavors of pear, lemon, and green apple can be a versatile match for the turkey, allowing the flavors of the dish to shine through.
• Riesling: If you prefer a slightly sweeter wine, a well-balanced Riesling can work nicely. Look for an off-dry or slightly sweet Riesling with floral, citrus, and stone fruit flavors.

FAQ's

Can I use a different size turkey for this recipe?

Yes, you can adjust the recipe for a larger or smaller turkey. Just make sure to adjust the cooking time accordingly. As a general guideline, cook the turkey for approximately 15 minutes per pound.

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter if you prefer. If you do, you may want to add a pinch of salt to the lemon butter mixture for seasoning.

Can I substitute the dry white wine with something else?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth. This will still provide moisture to the turkey as it roasts.

Can I prepare the turkey ahead of time?

While it's best to cook the turkey fresh, you can prepare the herb rub and lemon butter mixture in advance. Keep them refrigerated and apply them to the turkey just before roasting.

How do I know when the turkey is done?

The most accurate way to determine if the turkey is cooked is to use a meat thermometer. Insert it into the thickest part of the turkey (between the breast and thigh), and it should read 165 degrees Fahrenheit (75 degrees Celsius) when the turkey is fully cooked. Alternatively, you can pierce the thigh with a skewer, and the juices should run clear, not pink.

How long should I let the turkey rest before carving?

It's recommended to let the turkey rest for at least 30 minutes and up to an hour. This allows the juices to redistribute, resulting in a juicier and more flavorful turkey. Tent the turkey loosely with foil during the resting period.

Can I make gravy with the drippings from the turkey?

Absolutely! The drippings from the turkey can be used to make a delicious gravy. Pour the drippings into a saucepan, skim off any excess fat, and then thicken it with a roux or cornstarch slurry. Season it to taste and serve alongside the turkey.

Tips

• Thawing the Turkey: If using a frozen turkey, make sure to allow enough time for proper thawing in the refrigerator. Follow the recommended thawing guidelines based on the weight of the turkey to ensure it thaws thoroughly and safely.
• Room Temperature Turkey: Before roasting, allow the turkey to sit at room temperature for about 30 minutes to an hour. This helps the turkey cook more evenly and reduces the cooking time.
• Seasoning Under the Skin: When spreading the lemon butter mixture under the turkey skin, be gentle and take care not to tear the skin. This allows the flavors to infuse the meat and keeps it moist during cooking.
• Use a Meat Thermometer: To ensure the turkey is cooked to the proper internal temperature, use a meat thermometer. Insert it into the thickest part of the turkey (between the breast and thigh) without touching the bone. This guarantees a perfectly cooked and safe-to-eat turkey.
• Basting: If desired, you can baste the turkey with the pan juices or melted butter during the cooking process to add extra flavor and moisture. Basting every 30 minutes or so helps to keep the turkey moist and promotes even browning.
• Resting the Turkey: After removing the turkey from the oven, allow it to rest for at least 30 minutes before carving. This rest period allows the juices to redistribute, resulting in a juicier and more flavorful turkey.
• Making Gravy: Use the pan drippings and the flavorful bits in the roasting pan to make a delicious gravy. Skim off excess fat from the drippings, and then thicken them with a roux or cornstarch slurry. Season it to taste, and serve it alongside the turkey.
• Carving the Turkey: When carving the turkey, start by removing the legs and wings, then slice the breast meat. Use a sharp carving knife and let the meat rest for a few minutes after carving to retain its juices.
• Planning Ahead: Prepare the herb rub and lemon butter mixture ahead of time to save time on the day of cooking. You can refrigerate them until you're ready to use them.
• Safety Precautions: Follow proper food safety guidelines when handling raw turkey. Wash your hands, utensils, and surfaces thoroughly to prevent cross-contamination. Ensure the turkey reaches the appropriate internal temperature for safe consumption.

Looking for the best Thanksgiving Side Dishes? Try my Mashed Potatoes, Green Bean Casserole Mac n' Cheese, Roasted Squash, Parker House Rolls, Cranberry Sauce, Chicken Sausage Stuffing, and Turkey Gravy.

📋 Recipe