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Easy instructions on how to perfectly roast A Moist and Juicy Thanksgiving Turkey – So full of flavor and tender, it’s the tastiest turkey we’ve ever had!
Butterball has a calculator and conversion table that can help you calculate and convert everything from the size of your turkey to how much time you’ll need to thaw or cook it.
How To Make This Recipe
- Remove the turkey from the wrapper. Take out the neck and giblets from the 2 body cavities.
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Rinse the turkey off and pat it dry with paper towels.
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Sprinkle salt and black pepper inside the turkey cavity. Stuff the inside of the cavity with the rosemary, onion, garlic and lemon.
Roasting Times
According to Butterball, here are the approximate roasting times for unstuffed turkeys based on size:
- 10-18 pounds: 3 – 3 1/2 hours
- 18-22 pounds: 3 1/2 – 4 hours
- 22-24 pounds: 4 – 4 1/2 hours
Frequently Asked Questions
How Long Does Cooked Turkey Last In The Fridge?
Cooked turkey will last for 3-4 days if kept covered in the refrigerator.
How Do I Reheat Roasted Turkey?
You can easily reheat turkey either in the microwave or in the oven. If using the oven, heat the oven to 350 degrees F and put the turkey in a shallow baking dish. Add butter and/or a splash of broth to moisten the turkey and bake for 20 minutes.
Serving Suggestions
You might like to enjoy Roasted Turkey with any of these traditional holiday side dishes:
- Mashed Potatoes
- Cranberry Sauce
- Sausage Dressing
- Sweet Potato Casserole
- Pumpkin Pie
- Pecan Pie
- Dutch Apple Pie
If you like to serve wine with your Thanksgiving dinner, I think a dry Rose’ or a Pinot Noir go very well with turkey.
Enjoy!
A Moist and Juicy Thanksgiving Turkey Recipe
Ingredients
- 15 pound turkey
- salt
- black pepper
- 1 tablespoon fresh rosemary chopped
- 1 onion chopped
- 2 cloves garlic
- 1 lemon slice lemon in half
- 4 oz butter
Instructions
- Preheat the oven to 375 degrees F.
- Remove the turkey from the wrapper. Take out the neck and giblits from the two body cavities.
- Rinse the turkey off and pat it dry with paper towels. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper inside the turkey cavity. Stuff the inside of the cavity with the rosemary, onion, garlic and lemon. Place the turkey in a large roasting pan and pour the melted butter over the top. Sprinkle another teaspoon of kosher salt and 1/2 teaspoon pepper over the top of the turkey. Cover the turkey with aluminum foil and cook for 3 1/2 - 4 hours depending on the size of the turkey.
- Carefully remove the turkey from the oven periodically and baste with the juices of the turkey. Return to the oven and continue cooking. When there is an hour left for the turkey to cook, remove the foil cover and place the turkey back in the oven to finish cooking. After the turkey has cooked, remove from the oven and cover again. Let the turkey stand for at least 15 minutes before carving.
