Easy Thanksgiving Turkey Recipe (2024)

I too roast the turkey "upside down" for the 1st hour, resulting in very juicy breast meat every time! Having lost the bird to the kitchen floor once too many times, I got some insulated silicone glove mitts vs utensils to manhandle the hot turkey to the breast side up position. So much easier. Don't forget to grease the rack well before putting the bird on it. Helps prevent sticking... Tho nothing is foolproof. Happy Turkey Day!

Place a sheet of parchment paper on the sheet pan. The turkey won't stick to it and cleaning up the pan is a breeze.

I have always had great luck roasting the turkey at a high heat for the first 25-30 minutes, basting it and then turning down the heat to 350 for the rest of the time basting often...every 20 minutes or so until done. I do the same with whole chicken. It is always juicy. Also before roasting, I rub the whole bird with toasted sesame oil first, then fresh garlic.....sprinkle top and underside with steak spice, powdered savoury and sage.

I roasted a 12.35 lb. turkey on a rimmed sheet pan a few days ago. First I scattered chopped celery, onion and carrot on the pan then placed the bird on a wire rack on top of the veggies, per another NYT recipe. No overflow of juices at all. I found it easier to maneuver the turkey than using a deep roasting pan.

Question: I have never roasted a turkey on a rimmed sheet pan, I would think the juices from the turkey would overflow the shallow pan. Apparently not?

I make a mixture of salt, pepper, and sage (dried, crumbled), and rub it all over the turkey, inside and out. Then I let it sit in the fridge (or on the balcony if it's not freezing) for two days. On roasting day, bring it to room temp and then stuff (with room temp stuffing) and roast. My main secret for a good turkey is to get one that is pasture raised. It doesn't have to be heirloom, just not one of those cannonballs wrapped in plastic. They cook more quickly and evenly and taste great.

Should solution-injected turkeys follow the salt/pepper step?

This is the fourth year (not in a row) that I've used this method. I am pretty sure I learned it first from Jacques Pepin. I prefer (if I'm organized enough) to order the bird and ask that it be cut into a split breast and hindquarters (4 pieces total, and I use the back to make stock). But when doing a whole bird, this is the way to go for sure. Works every time. But I DEFINITELY agree with the suggestion to get silicone heat-resistant gloves for the flip.

My first ever Thanksgiving turkey after 41 years. High emotion going into the day, as this is usually Dad's task, along with personal high hopes for success. This recipe did the trick with minimal fuss and muss, which was just the trick for this nervous chef. I followed it exactly, and the turkey was a hit! High fives all around and a few happy tears. The bird was flavorful and juicy, and the leftovers have been lovely.

This was amazing and I will use this method forever, especially the half-upside-down trick. Our bird was smaller so we mistakenly pulled it late at approx 175-180 degrees measured in the breast meat and after resting it was STILL entirely moist and delicious.

This method worked like a charm! Was so easy and quick (for a smaller bird). The salting overnight kept the turkey moist and flavorful. I

It seems dangerous and unsanitary to let the bird sit out of the fridge for 4 hours before cooking it. I let mine sit out for maybe 1.5 hours. I also rubbed the turkey with dry onion soup mix instead of just salt and pepper. With those modifications I would make it again.

Thank you for the simple, no frills recipe. I prepared the turkey 2 days before Thanksgiving and just left it in the spare fridge. Let it sit for an hour before putting it in the oven. It resulted in the best turkey I've ever made.

This was my first Thanksgiving being in charge of the turkey and I was definitely nervous. I'm so glad I trusted Claire. The turkey was super easy to prep (especially following the YouTube video), tasted delicious and not one bit dry, and paired equally wonderfully with orange cranberry sauce and white wine gravy. I accidentally got a fresh, pre-brined turkey so I skipped the salt and only seasoned with pepper and it turned out great.

First time making the whole Thanksgiving dinner and it was a huge hit. Loved all the make ahead sides. Thank you!!

The turkey turned out okay using this method, but the breast skin tore off when flipping the bird over. Next time I’ll line the pan with parchment paper.

Forgot to take it out a day aheadGave turkey a 30 min warm bath in the sinkPut parchment paper under turkey to keep from stickingStuffed with onion, two lemons cut into thin triangles, crushed garlic cloves tossed with dried gourmet garden poultry herb seasoning

Will this work for a 15 pound turkey? It was the smallest I could find.

This does not sound THAT low work. I simply use a cooking bag (Reynolds). It keeps the turkey very moist and speeds up the cooking time and creates a lot of liquid for gravy. And yes it browns still. I use simple seasoning in and out and no stuffing. No basting required and no flipping it over. Try it!

Thanks so much for this simple recipe!! I made a turkey for the first time this year and was very nervous. There are a lot of fussy and intimidating turkey recipes out there and I’m so grateful to Claire for making a simple one that just works so well. I followed every bit of advice in this recipe and now I don’t have to be worried about making a turkey ever again!

This has been my method for many years with just a couple of adjustments that make it even easier. I place the turkey on the roasting pan that comes with the oven (spray with cooking spray). Start breast side up and leave it without turning. It always comes out perfectly with plenty of room for drippings in the pan.