Go Back
+ servings
Turkey on a white platter.

Thanksgiving Turkey

This is the best Thanksgiving Turkey with a delicious seasoning mix. I am sharing my very easy step-by-step recipe and all of my tips so you can make a juicy and flavorful turkey for your holiday dinner!
Course Main Course
Cuisine American
Keyword Thanksgiving turkey
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 13 servings
Calories 425kcal
Author Anna


  • 10 to 13 lbs whole turkey
  • 4 tablespoons olive oil
  • 3 tablespoons butter
  • 1 ½ teaspoon paprika
  • 4 teaspoons poultry herbs mix see note
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 lemon
  • 1 garlic bulb
  • 1 medium yellow onion
  • 3 celery stalks
  • 3 carrots


  • Brine turkey for 12 to 18 hours before roasting. Follow my Turkey Brine recipe.
  • Chop carrots and celery into large chunks. Slice onion into thick slices. Slice whole garlic bulb in half lenghtwise. Slice onion into thick slices.
  • Preheat the oven to 450° F. Most likely you will have to remove one rack from your oven. This is the time to do it, so you don’t have to find a place for a hot rack later.
  • Mix paprika, herbs, salt and pepper in a small bowl.
  • Melt butter and mix it with oil. Add spices and stir in.
  • Place thawed turkey in a roasting pan. Tuck the wings under the bird. Tie the legs together.
  • Place onion, garlic and lemons in the cavity of the bird and around the turkey. Repeat with carrots and celery.
  • Pour the spice oil mix onto the skin and rub or brush it all over the bird.
  • Place turkey in the oven and roast for 20 minutes. Lower the temperature to 375° F and roast for 3 to 4 hours, depending on the size of the turkey. Baste it every 30 minutes. If the top is browning too fast, cover it with aluminum foil.
  • Check the temperature of the turkey at least 40 minutes before the end of cooking time.
  • Once done, remove the bird from the oven. Let it rest for 20 to 30 minutes, before carving. It will be easier to handle and it will let the juices redistribute in the meat.
  • Cut off the legs firts, then wings, then the breasts.
  • Remove meat from carcass and freeze for later. Use carcass to make stock, if desired.


  • For poultry mix, chop sage leaves, rosemary and thyme.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  • The general recommendation is to cook the turkey for 15 to 20 minutes per pound.
  • Some turkeys have a white pin inserted. When it pops up, the bird is done. However, you should always check it with a meat thermometer. Insert it into the meatiest part of the bird (like the breast), making sure not to touch the bone. If the thermometer shows at least 165 degreed F, the bird is done.


Calories: 425kcal | Carbohydrates: 3g | Protein: 54g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 676mg | Potassium: 653mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2726IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg