Easy Roast Turkey Recipe

Name: Easy Roast Turkey Recipe
Prep time: 15 min
Cook time: 150 min
Ingredients: 1 (12-pound) turkey (fresh or thawed completely); 8 tablespoons butter (softened); 1 1/2 teaspoons kosher salt; 1 teaspoon ground black pepper

Robyn Stone

Published Nov 11, 2025

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5 from 5 votes

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The ultimate Roast Thanksgiving Turkey recipe—easy, juicy, no brine or basting! Slather with butter and roast to crispy golden perfection. With a step-by-step guide for no-stress prep, perfect oven timing, and beginner tips, it’s easy to make ahead and perfect for holidays or family dinners. Make 2025 your juiciest turkey yet!

The beautiful golden-brown, crispy skin and juicy meat of this easy roast turkey make it the star of any holiday table. With this recipe, I share tips learned from my Mama for cooking the ultimate Thanksgiving turkey. It uses simple ingredients and tested steps to create a juicy, flavor-packed turkey that requires no brining or basting. Whether you’re hosting Thanksgiving or want a delicious meal, this classic is sure to impress every time.

The Easiest Recipe and Best Thanksgiving Turkey We’ve Ever Tasted!

After 30 years of marriage and roasting at least 60 turkeys (one each year for Thanksgiving and Christmas), I’ve perfected the easiest, juiciest, most foolproof turkey recipe you’ll ever make. No brining. No basting. Zero fuss. Just softened butter, a hot oven, and pure reliability—every single time. This is the exact method my family loves, and it’s the one I trust to deliver golden, juicy perfection without fail. My experience guarantees it works, and I’m sharing it so your holiday is stress-free and delicious.

Why You’ll Love This Recipe

Easy No-Stress Prep: Simple ingredients and steps. No brining or basting needed.
Make-Ahead Friendly: Prep ahead for stress-free holiday meals.
Detailed Guide, Sizing, and Tips: Comprehensive, from sizing based on the number of guests to temperature and tips for perfection every time.
Beautiful, Juicy, and Crispy: Flavorful, gorgeously golden, crispy, juicy turkey with ease!
Time-Tested Family Favorite: Perfected over decades for turkey that’s delicious and beautiful.

What Size Turkey to Cook for Thanksgiving

Plan 1 1/2 pounds per person for generous portion sizes and leftovers.

9 pounds for 6 guests
12 pounds for 8 guests
18 pounds for 12 guests

For more than 12 guests, I suggest you roast additional turkey breast(s) or a second turkey. Larger than 18 pounds will not cook as evenly.

How to Thaw a Turkey

Buy a fresh turkey if you can find one. But if you can’t, follow these tips for thawing:

Purchase in advance: Many grocery stores only carry frozen turkeys. Purchase in advance for proper thawing before cooking.
Use rimmed baking sheet: Place on a rimmed baking sheet in fridge to thaw to catch juices.
Frozen increases cook time: Cooking a frozen or partially frozen turkey can increase cook time by up to 50%. Depending on the size of the turkey, thawing it can take from 1 to 2 days.
Thawing Time: 24 hours for every 5 pounds.

How to Prep a Turkey for Roasting

Remove packaging: Discard neck and giblets unless you plan to save for making giblet gravy.
Pat dry: Use paper towels to gently pat dry for crispy skin. Carefully insert your finger between the skin and breast, careful to leave skin intact, because you will rub the butter mixture there.
Arrange on a roasting pan: Use a pan fitted with a V-shaped rack. You can also use a disposable roasting pan from the store. Tip: Create a “roasting rack” within the pan with halved garlic bulbs, onions, celery, and other vegetables if you don’t have one or are using a disposable pan.
Tie the legs of the turkey: Helps it cook evenly. Use an oven-safe baker’s twine and trim any excess.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Side angle photograph of turkey on a roasting pan coated with seasoned butter ready to be roasted. // addapinch.com

Turkey: 12-18 pound fresh or frozen whole turkey. See recipe for How to Thaw if frozen.
Butter: Softened
Salt and Pepper: Kosher salt and freshly ground black pepper for seasoning.

How to Cook a Thanksgiving Turkey

My family’s method for roasting turkey is so easy and low-stress. In our recipe, you won’t rinse or brine the turkey.

Step-by-Step Instructions

My secret to a beautifully browned, moist, and juicy turkey is BUTTER!

Mix seasoning: Stir together softened butter, salt, and pepper, and any preferred herbs and seasonings.
Butter under the skin: Place about a tablespoon of the seasoned butter underneath the skin of the turkey breast. Gently massage the butter to ensure it is distributed underneath the skin, covering the breast.
Butter the outside: Spread the remaining seasoned butter over the exterior of the turkey.
Don’t Baste: I’ve tried both ways through the years – basting and not basting. I prefer not to baste, but instead use butter in my recipe, and I find that it results in a much more golden brown and juicy turkey. Basting involves repeatedly opening the oven, which reduces the oven temperature. This can result in a drier turkey. By leaving the oven closed, it maintains a steady temperature. No need to baste with my recipe – the butter is the secret!
Bake: Place the turkey in the oven and cook until it reaches an internal temperature of 165°F. More information on temperature and cooking time is to follow.
Let it Rest: Remove your turkey from the oven once the breast temperature reaches 165°F. Transfer it to a carving board and tent it loosely with foil. Allow the turkey to rest for 20-30 minutes.
Carve and Serve: When carving at the table, plan for a beautiful presentation on a large platter that features fresh herbs, perhaps accompanied by lemons or grapes. If you carve before placing it on the table, remove the twine from the turkey before carving. I like to remove the legs first, then the wings, and then cut the breast of the turkey. I cut the breast into about 1 1/2-inch slices and place all the pieces onto the platter.

Photo of a roasted turkey on a roasting pan simply seasoned with butter, salt and pepper.

Check the Turkey Temperature

The best way to know if your turkey is done is to use an internal thermometer. Your turkey should register 165º F at the thickest part of the breast.

Oven Thermometer: Many ovens come with a thermometer that you can insert into the turkey as it roasts.
Digital Wireless Remote Thermometer: Inserts into the turkey as it cooks and has a wireless remote. I prefer this type of oven thermometer for roasting turkey, as you don’t have to open the oven to check the temperature. It alerts you when the turkey reaches your preset temperature.
Instant Read Digital Thermometer: You can also use an instant-read digital meat thermometer inserted into the turkey to check for doneness. Simply open the oven door and quickly slip the thermometer into the turkey breast at the thickest part. If it registers the correct temperature, remove it from the oven. If not, continue cooking, checking frequently to prevent it from overcooking.

Check the internal temperature of your turkey about 15 minutes before you believe it should be done. If you use a thermometer with an alerting feature, set it to alert you once the turkey reaches about 155º F so that you are close by and do not allow your turkey to overcook.

Additionally, prick the skin between the thigh and the breast of the turkey. The juices should run clear. Remove it from the oven and tent with foil to rest for 20 minutes.

How Long to Cook a Turkey (Unstuffed at 325º F)

Knowing the temperature your turkey is done is the most important – 165°F. It’s also helpful for planning to know the approximate time it will take to cook your turkey.

The following time guide for cooked turkey comes from the USDA:

4 – 6 pound turkey breast for 1 1/2 – 2 1/4 hours
6 – 8 pound turkey breast for 2 1/4 – 3 1/4 hours
8 – 12 pounds for 2 1/2 – 3 hours
12 – 14 pounds for 3 – 3 3/4 hours
14 – 18 pounds for 3 3/4 – 4 1/4 hours
18 – 20 pounds for 4 1/4 – 4 1/2 hours
20 – 24 pounds for 4 1/2 – 5 hours

Tip: Allow time in the schedule for the turkey to rest after it has been roasted, as well as any additional baking time that may be needed.

Recipe Success Tips

Thaw Completely: Ensure it is fully thawed for even cooking.
Pat Dry: Removes moisture for crispy skin.
Check Temp with Thermometer: Insert in thickest part of breast; 165°F for doneness.
Rest Roasted Turkey: Allows juices to distribute for tender, juicy results.

Storage Tips

Store: Place in airtight containers or plastic storage bags and refrigerate for up to 3 or 4 days. If the breast meat isn’t already sliced, leave the breast as whole as possible to retain the juices in the larger cut of meat.
Freeze: Cut meat off the turkey carcass, leaving sections of meat as whole as possible, and seal in airtight containers or bags. Freeze for up to 3 months. Thaw in fridge.
Reheat: Warm in the oven at 325 degrees or gently in the microwave.
Make-Ahead Roast Turkey: Prep and refrigerate buttered turkey overnight; roast the next day. Can also cook and slice the turkey according to the directions. Arrange on an oven-safe serving platter or on a rimmed baking sheet. Cover and leave at room temperature for up to 1 hour before reheating in the oven. Reheat until the temperature reaches 165º F.

Leftover Turkey Recipes

One of the best things about roasting a big turkey is the leftovers. While I love a turkey sandwich, I also enjoy recipes that use this delicious turkey. My family enjoys Turkey Pot Pie, Turkey Wraps, and Turkey Salad, to name a few.

Favorite Recipes to Serve with Roast Turkey

Here are a few of our favorites.

Frequently Asked Questions

Do you add stuffing to this turkey recipe?

My family does not prefer stuffing. We prefer my grandmother’s recipe for Southern Cornbread Dressing with our turkey.
If you want stuffing, cook it separately from the turkey in a casserole dish to ensure it is cooked properly. You’ll want to ensure that your stuffing seasonings are the same or complementary in flavor to any added to the turkey.

How do I know when my turkey is done?

The internal temperature of the turkey should reach 165°F when checked in the thickest part of the breast meat (not touching bone).

How much turkey should I plan for per person?

A good rule of thumb is to plan for about 1 1/2 pounds of turkey per person.

Do I need to brine this turkey?

No, brining is not necessary. The butter and seasoning keep it juicy and flavorful.

What if my turkey is frozen?

Thaw the turkey completely, as a frozen turkey increases cook time by up to 50%.

Why should I tent with foil after cooking?

It prevents the turkey from getting dry while the juices redistribute throughout the meat.

Why This Easy Roast Turkey is the Ultimate for the Holidays

With simple preparation, make-ahead ease, and juicy, tender results, this easy roast turkey is ideal for Thanksgiving. It makes a beautiful, delicious turkey for your table that’s no-fuss and always a sensation!

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