Classic Thanksgiving Turkey

Nothing says Thanksgiving like the savory aroma of fresh herbs and rich butter coming from the kitchen. While a classic Thanksgiving turkey may seem intimidating to make, our recipe is practically foolproof. With a few aromatics, a little melted butter, and the patience to leave the oven door closed, you can have a perfectly juicy, tender turkey with crisp golden skin as the centerpiece of your family’s Thanksgiving table.

The Butcher Shop’s Classic Thanksgiving Turkey

Prep Time: 30 minutes
Cook Time: Approximately 3–3¾ hours for a 12–14-pound turkey
Rest Time: 30–45 minutes
Total Time: Approximately 4–5 hours, excluding thawing

Ingredients:

• 1 TBS whole turkey (12–14 pounds), completely thawed
• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons olive oil
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large yellow onion, quartered
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 3–4 sprigs fresh rosemary
• 3–4 sprigs fresh thyme
• 2 cups low-sodium chicken or turkey broth

Directions:

1. Prep the Turkey
Preheat your oven to 325°F. Remove the thawed turkey from its packaging. Take the neck and giblets out of the cavities, and save them for gravy if desired. Pat the turkey dry with paper towels.

2. Make the Herb Butter
In a small bowl, combine the softened butter, olive oil, salt, pepper, rosemary, thyme, sage, garlic powder, and onion powder. Mix until the herbs and seasonings blend evenly into the butter.

3. Prep the Turkey
Carefully loosen the skin over the turkey breasts with your fingers. Spread some of the herb butter underneath the skin, directly over the breast meat. Rub the remaining butter mixture over the outside of the turkey, including the legs and wings. Place the onion quarters, lemon halves, garlic, and herb sprigs loosely inside the turkey cavity.

4. Prep the Roasting Pan
Position the turkey breast-side up on a roasting rack inside a large roasting pan. Tuck the wing tips underneath the bird to help prevent burning. Pour the chicken or turkey broth into the bottom of the pan.

5. Roast the Turkey
Place the roasting pan in the oven and roast for approximately 3–3¾ hours. Begin using an instant-read thermometer to check the internal temperature before the estimated cooking time ends. If the skin browns too quickly, loosely cover the top with aluminum foil. Roast until the thickest part of the breast, innermost part of the thigh, and wing area all reach at least 165°F.

6. Rest & Serve
Carefully transfer the turkey to a carving board. Cover it loosely with foil and let it rest for 30–45 minutes. Carve the turkey and serve alongside your favorite Thanksgiving side dishes.

Butcher’s Tips for Success

• Dry brine for juicier meat: Rub kosher salt over the bird 24-48 hours before cooking and refrigerate it uncovered. When you’re ready to roast, pat the skin dry and follow the recipe, skipping the additional salt.
• Roast the turkey over vegetables: Add chopped carrots, celery, and onions to the bottom of your roasting pan to mix with the drippings for a homemade gravy base.
• Keep the oven door closed: While you can baste the turkey, opening the oven door releases heat and extends the cooking time. We’ve found that the herb butter is sufficient to keep the turkey moist.

Looking for More Thanksgiving Recipes?

Turkey Legs for Thanksgiving
Thanksgiving Turducken
Perfectly Roast Turkey Breast

Put a Classic Thanksgiving Turkey on Your Family’s Table with The Butcher Shop

We love this classic Thanksgiving turkey recipe because it simply delivers your family’s favorite holiday flavors. And when you get your turkey from The Butcher Shop, those flavors come in the simplest form possible: straight from Diestel Family Ranch.

The Diestel family has been raising premium turkeys for 75 years. That’s four generations of doing things the right way – 100% natural with 0% junk. It’s a difference you can taste, and once again this year, you can put it on your family’s table for the holidays.

We’re now taking Thanksgiving pre-orders for Diestel turkeys and other proteins. You can also pick up farm-fresh produce, freshly baked loaves of bread, local beers and wines, and anything else you need for your holiday meal. Stop in or give us a call to pre-order your ingredients today.

Frequently Asked Questions

How long does it take to cook a Thanksgiving turkey?

At 325°F, an unstuffed Thanksgiving turkey generally takes approximately 13–15 minutes per pound. That means that a 12–14-pound turkey typically needs about 3–3¾ hours. Cooking times vary depending on the turkey’s size and your oven, so start checking the temperature before the 3-hour mark.

How do you keep a Thanksgiving turkey from drying out?

For a juicy Thanksgiving turkey, we recommend spreading herb butter underneath the skin, using a meat thermometer so you don’t overcook the turkey, and letting it rest for 30–45 minutes before carving.

How long does it take to thaw a frozen Thanksgiving turkey?

It generally takes 24 hours to thaw 4–5 pounds of turkey in the refrigerator. That means a 12–14-pound turkey needs three to four days to thaw completely. Thaw the turkey in its original packaging on a tray in the refrigerator at 40°F or below. Never thaw a turkey on the kitchen counter.

What temperature should a Thanksgiving turkey reach before serving?

A Thanksgiving turkey needs to reach a minimum internal temperature of 165°F. Insert a meat thermometer into the thickest part of the breast, the innermost part of the thigh, and the wing area without touching bone. Check all three locations before removing the turkey from the oven to ensure safe cooking.

Can you prepare a Thanksgiving turkey the night before?

Yes! You can prepare your herb butter, chop your aromatics, and season your turkey the night before Thanksgiving. Keep the turkey refrigerated at 40°F or below until you’re ready to roast. Wait until just before cooking to add the onion, lemon, garlic, and herbs to the cavity.