Easy Thanksgiving Turkey Roast Recipe

5 from 3 votes

Easy to make and seasoned with a homemade garlic herb seasoning. Perfectly moist and cooked to perfection.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Diet: Low Fat

Servings: servings

Author: Rena

Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
Remove the turkey from the refrigerator about 2 hours before cooking to allow it to come closer to room temperature.
Preheat oven to 350F. In a small bowl, mix the olive oil, garlic, rosemary, sage, thyme, salt, and fresh ground black pepper. Set aside.
Remove turkey and pat dry. Take out any large fat deposits and giblets. Gently loosen the skin from the breast by slowly working your fingers between the breast and the skin.
Using your hand, spread a generous amount of the herb mixture under the breast skin. Rub the remaining of the herb mixture all over the outside of the turkey.
Place the turkey on a rack in a roasting pan. Pour the vinegar or lemon juice over the turkey and into the cavity, then loosely cover with aluminum foil.
Add about 2 cups of water to the bottom of the pan. Roast in the preheated oven for about 2:45 - 3 hours, or until the internal temperature reaches 180F.
Transfer the turkey to a large serving platter, cover with tin foil and let it sit for at least 20 to 30 minutes before carving. Enjoy!

Begin to thaw the turkey in the refrigerator for 2-3 days before roasting. This Step is crucial because cooking a turkey that's still frozen will take much longer to cook.
Allow the turkey to come up to room temp before cooking.
Use a preheated oven.
If you feel like washing your turkey with some vinegar, you can do so but not necessary.
Pat your turkey dry before adding the herb mix.
Remove any large fat deposits, neck, and giblets from the turkey.
Use a rack inside your roasting pan.
You can add some lemons, onions, and herbs into the cavity of the turkey for some extra flavor.
Tuck the wings under the legs of the turkey to prevent them from burning.
You can add loads of veggies to the bottom of the pan if you like.
Let the turkey sit for at least 20 to 30 minutes before carving. This allows the juices to distribute evenly throughout the turkey, keeping it moist and succulent.