Easy Roast Turkey with Herb Butter (Simple Thanksgiving Turkey, No Brine)

Name: Easy Roast Turkey with Herb Butter
Prep time: 30 min
Cook time: 210 min
Total time: 270 min
Ingredients: 1 whole turkey (12 to 14 lb, fully thawed, neck and giblets removed); 1/2 cup unsalted butter (1 stick, softened); 1 tablespoon fresh thyme (chopped); 1 tablespoon fresh sage (chopped); 1 tablespoon fresh rosemary (chopped, plus a few whole herb sprigs); 4 cloves garlic (minced); 1 head garlic (cut in half crosswise); 1 lemon (zested, then cut in half); 1 tablespoon kosher salt (divided); 1 1/2 teaspoons black pepper (divided); 2 onions (quartered); 2 carrots (cut in large chunks); 2 ribs celery (cut in large chunks); 1 1/2 cups chicken broth

This easy roast turkey is rubbed with garlic herb butter and roasted low and slow, with no brine and no special gear beyond a roasting pan and a thermometer. Thanksgiving is less than three weeks away, so now is the time to buy your bird and plan the thaw.

Why this easy roast turkey works

No brine. Salt and herb butter under the skin season the meat and keep the breast juicy, without a bucket of salt water in the fridge.
One steady oven temperature. The turkey roasts at 325°F the whole time, which is the lowest temperature USDA advises for turkey. No flipping and no high-heat blasts.
A thermometer decides when it is done. Times are only a guide. The turkey is ready when it reads 165°F in the thickest part of the breast, the thigh and the wing.
The pan makes your gravy base. Onions, carrots, celery and broth under the bird turn into drippings you can use for gravy.

Buying and thawing the turkey

Plan on about 1 pound of turkey per person. A 12 to 14 pound turkey feeds 10 to 12 people, with some leftovers if your guests take small slices.

A frozen turkey needs time. Thaw it in the fridge, still in its wrapper, on a tray to catch drips. Allow about 24 hours for every 4 to 5 pounds, so a 12 to 14 pound turkey needs about 3 days in the fridge. For Thanksgiving on Thursday 26 November, move it to the fridge on Sunday 22 November or Monday 23 November.

Short on time? Thaw it in cold water in its sealed wrapper, changing the water every 30 minutes. Allow about 30 minutes per pound and cook it right away. These times come from the USDA guide Let’s Talk Turkey, which also has a full roasting chart.

What you need

Whole turkey: 12 to 14 pounds, fully thawed. Take out the neck and the bag of giblets from inside.
Unsalted butter: 1/2 cup (1 stick), soft.
Fresh herbs: 1 tablespoon each of chopped thyme, sage and rosemary, plus a few whole sprigs for inside the turkey.
Garlic: 4 cloves minced for the butter, and 1 head cut in half for inside.
Lemon: zest of 1 lemon for the butter; then cut the lemon in half for inside.
Kosher salt and black pepper: 1 tablespoon kosher salt and 1 1/2 teaspoons pepper in total.
Onions and vegetables: 2 onions cut in quarters (one for inside the turkey, one for the pan), plus 2 carrots and 2 celery ribs cut in large chunks.
Chicken broth: 1 1/2 cups, for the pan.

Garlic herb butter with thyme, sage, rosemary and lemon zest in a glass bowl

How to make an easy roast turkey

Dry and rest. Pat the turkey very dry with paper towels. Let it sit out for 30 to 45 minutes while the oven heats to 325°F with a rack in the lowest position.
Make the herb butter. Mix the soft butter with the chopped herbs, minced garlic, lemon zest, 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Butter under the skin. Gently slide your fingers under the breast skin to loosen it. Push about two thirds of the butter under the skin and spread it over the breast. Rub the rest over the legs and wings.
Season and fill. Sprinkle the remaining salt and pepper inside the cavity and all over the skin. Put one quartered onion, the halved garlic head, the lemon halves and the herb sprigs inside. Do not put stuffing inside; bake it in a dish instead.
Set up the pan. Spread the remaining vegetables in a roasting pan, pour in the broth and set the turkey on top (or on a rack), breast side up. Tuck the wing tips under the body and tie the legs loosely.
Roast. Roast at 325°F. A 12 to 14 pound turkey takes about 3 to 3 3/4 hours. Start checking at 2 1/2 hours. If the breast browns too fast, lay a loose sheet of foil over it. Add a splash of broth if the pan goes dry.
Check the temperature. Push an instant-read thermometer into the thickest part of the breast, the inner thigh and the wing, without touching bone. Every spot must read 165°F.
Rest. Move the turkey to a board, cover loosely with foil and let it rest for 20 to 30 minutes before carving. The juices settle and the meat slices more cleanly.

Turkey rubbed with herb butter in a roasting pan on onions, carrots and celery, ready for the oven

Roasting times by size (325°F, unstuffed)

These are the USDA guide times. Always go by the thermometer, not the clock.

8 to 12 pounds: 2 3/4 to 3 hours
12 to 14 pounds: 3 to 3 3/4 hours
14 to 18 pounds: 3 3/4 to 4 1/4 hours
18 to 20 pounds: 4 1/4 to 4 1/2 hours
20 to 24 pounds: 4 1/2 to 5 hours

How to carve the turkey

Cut through the skin between the leg and the body, then pull the leg out and cut through the joint. Separate the drumstick from the thigh.
Cut along one side of the breastbone, then follow the ribs down with the knife to lift off the whole breast in one piece.
Slice the breast across the grain, about 1/2 inch thick. Repeat on the other side, then take off the wings.

Carved roast turkey breast slices and drumsticks on a wooden board with a bowl of gravy

Make ahead and leftovers

The day before: make the herb butter and chop the pan vegetables; keep them in the fridge. Take the butter out an hour before you need it so it spreads.
Leftovers: get carved turkey into the fridge within 2 hours. It keeps 3 to 4 days in the fridge, or freeze it in portions for 2 to 3 months.
Gravy: strain the pan drippings, skim off the fat, and thicken with a flour and butter roux.

What to serve with roast turkey

Round out the plate with our garlic mashed potatoes, easy homemade stuffing and homemade cranberry sauce. For more ideas, see our full list of easy Thanksgiving side dishes. Cooking for a small group instead? Our whole roast chicken uses the same herb butter idea in about 90 minutes.

Frequently asked questions

Do I need to brine the turkey?

No. This easy roast turkey uses salt and herb butter under the skin instead. Brining is optional, and many turkeys sold in stores are already injected with a salt solution, so check the label before adding extra salt.

What temperature should the turkey be when it is done?

A whole turkey is safe at 165°F, measured in the thickest part of the breast, the innermost part of the thigh and the wing. Check all three spots with a food thermometer.

Should I roast the turkey covered or uncovered?

Roast it uncovered so the skin browns. If the breast gets dark before the thighs are done, lay a loose sheet of foil over the breast for the rest of the time.

How long should a turkey rest before carving?

Rest it for 20 to 30 minutes under loose foil. It stays hot, and the meat is easier to slice.