Complicated techniques and a ton of ingredients can only make Thanksgiving dinner incredibly stressful. This recipe makes your life a heck of a lot easier, thanks to a straightforward cooking method and only a handful of high-flavor ingredients. When the bird’s done roasting, save the neck in the bottom of the roasting pan and the vegetables from inside the cavity to make our delicious Easy Turkey Gravy. If you’re starting with a frozen turkey, make sure it’s fully (and safely) defrosted by allowing it to come back to life slowly in the fridge for 3 to 4 days before you plan to roast it.
Special equipment: For this recipe you will need a large roasting pan fitted with a roasting rack, a brush or turkey baster, and a meat thermometer.
This recipe was featured in our Thanksgiving for Beginners menu.
- 1 (12- to 15-pound) natural turkey
- Kosher salt
- Vegetable oil
- Freshly ground black pepper
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 lemon
- 1/2 yellow onion, quartered
- 1 celery stick, cut into 3 pieces