This is the recipe I’m following every Thanksgiving.

Over the years, I’ve tried just about every way to prepare a turkey—smoking, deep frying, buttermilk brining, and even spatchcocking. While each method had its merits and was fun, this is simple, traditional and amazing…I’ll probably make this recipe for the rest of my life.

This classic roasted turkey recipe is straightforward, reliable, and delivers consistently delicious results. The garlic herb butter really sets it apart, adding just the right amount of flavor without overcomplicating the process. I love that it doesn’t require any special equipment beyond a roasting pan and a bit of patience.

Here’s the plan for this year’s Turkey:

 

Equipment

• Turkey roasting pan
• Turkey baster (note: If your dry brining the basting step is optional

Ingredients

• 1 (15–20 lb) turkey (Hopefully Pasture Raised)
• 6 yellow onions (3 peeled and quartered, 3 halved)
• 2 lemons (quartered)
• 1 oz fresh rosemary
• 1 oz fresh sage
•  oz fresh thyme
• 5–6 carrots (peeled, chopped)
• 10–12 baby red potatoes (halved)
• 1/2 tbsp olive oil

Herb Butter

• 1 1/2 cups unsalted butter
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 10–12 garlic cloves (crushed)
• 2 1/2 tbsp fresh chopped rosemary, sage, and thyme

Instructions

Bring the turkey to room temperature: Remove your thawed turkey from the fridge and allow it to sit for 1 hour to reach room temperature. Preheat the oven to 325°F.

1. Prepare the roasting pan: In a large roasting pan, create a base layer with the carrots, baby red potatoes, and onions. Sprinkle with salt and pepper, and drizzle with olive oil. While you’re doing this, mix the herb butter by combining the softened butter with garlic, salt, pepper, and the fresh herbs.
2. Prep the turkey: Take the turkey out of its packaging and remove the neck and giblets. Pat it dry with paper towels. (Or see Dry-Brine Steps Below)  Place the turkey on a rack in the roasting pan, and season the entire bird—including the cavity—with salt and pepper.
3. Add flavor to the cavity: Stuff the cavity with the quartered lemon, onions, and fresh herbs. Using your fingers, carefully loosen the skin over the turkey breast and slide several tablespoons of the herb butter underneath. Rub the rest of the herb butter mixture all over the surface of the turkey.
4. Roast the turkey: Place the turkey in the oven and roast at 325°F for about 15 minutes per pound or until the internal temperature reaches 165°F in the thickest part of the meat.
5. Rest the turkey: Once the turkey is out of the oven, let it rest for at least 20 minutes before carving. This allows the juices to redistribute and ensures the meat stays moist.

This approach feels right for this year. It’s all about simplicity, tradition, and letting the natural flavors of the turkey and herbs shine. It’ll pair perfectly with all the classic sides, and I know it’ll make for some memorable leftovers.

I’m Doing a Dry Brine Again This Year

This year, I’m also going to dry brine my turkey. After experimenting with both wet and dry brines in the past, I’ve realized that dry brining is not only easier but also delivers excellent results without the hassle of dealing with gallons of brine. A wet brine can be messy, requires a large container, and often takes up valuable refrigerator space. A dry brine, on the other hand, is simple, requires no extra equipment, and gives the turkey amazing flavor while also helping to create beautifully crispy skin.

Why Dry Brine?

A dry brine is just a simple mixture of salt and seasonings rubbed directly onto the turkey. The salt works its way into the meat over time, locking in moisture and enhancing flavor. Plus, when you leave the turkey uncovered in the fridge, it dries out the skin, which results in that perfectly crispy, golden-brown exterior during roasting.

How to Dry Brine a Turkey

• Prepare the brine mixture: Combine 2 tablespoon of kosher salt for every 5 pounds of turkey.
• Apply the brine: Pat the turkey dry with paper towels. Then, sprinkle the salt mixture generously over the entire bird, including inside the cavity. Use your hands to rub it into the skin and meat. You can also loosen the skin over the breasts and rub some of the brine directly onto the meat.
• Refrigerate the turkey: Place the turkey on a rack in a roasting pan or a rimmed baking sheet to catch any drips. Refrigerate it uncovered for at least 24 hours, but ideally up to 48 hours. This allows the salt to penetrate the meat and the skin to dry out, which will help it crisp up beautifully when roasted.
• Prepare for roasting: When you’re ready to roast the turkey, take it out of the refrigerator about an hour beforehand to let it come to room temperature. Don’t rinse off the brine—there’s no need! Instead, simply brush off any excess salt or seasonings with your hand, if desired. Then, continue with the recipe as usual, adding the herb butter and stuffing the cavity before roasting.

The beauty of the dry brine is its simplicity—no giant bucket or special bags to wrestle with, and no risk of a salty mess in the kitchen. Plus, the results speak for themselves: tender, flavorful meat and skin so crispy it’s practically irresistible. This technique, combined with the garlic herb butter and traditional roasting method, is my go-to plan for Thanksgiving this year. I can’t wait to see how it turns out!Why

This Recipe is a One-Pot Wonder

One of my favorite things about this recipe is that it’s truly a one-pan wonder. The potatoes and vegetables cook right under the turkey, soaking up all the drippings, juices, and melted herb butter as the bird roasts. This simple method transforms humble (hopefully local) ingredients into something extraordinary—soft and infused with the same savory, herby richness as the turkey itself. It’s a perfect way to minimize cleanup while maximizing flavor, making this dish as practical as it is delicious.