If you’ve ever felt intimidated by roasting a whole turkey for Thanksgiving… you’re not alone. I used to think I needed a two-day brine, a complicated seasoning mix, and a whole list of tricks just to get a tender, juicy turkey.

But after years of hosting, testing, and feeding my big family, I finally perfected the easiest Thanksgiving turkey recipe, and it’s the one I make every single year.

A perfectly roasted turkey with golden, crispy skin is presented on a white platter, garnished with fresh herbs, lemon wedges, and pomegranate seeds, creating an appetizing display ideal for a festive or holiday meal.
Thanksgiving Turkey Recipe ( Easy, No Brine)

This No-Brine Thanksgiving Turkey is:

  • Juicy and tender
  • Perfectly seasoned
  • Golden and crispy
  • Beginner-friendly
  • Totally stress-free

If you’re hosting Thanksgiving or Friendsgiving this year, this is the turkey recipe you can trust.

Why You’ll Love This No-Brine Turkey

This turkey recipe is designed for real life. No messy brining buckets or complicated techniques. And no fancy equipment.

Just simple, classic flavors that roast beautifully and keep the turkey tender from the first slice to the leftovers.

Here’s what makes it special:

No brining required.
Skip the mess and overnight prep. This recipe gets amazing moisture without a brine.

Crispy skin + juicy meat.
A two-stage oven method ensures both.

Flavor-packed herb butter.
It melts into the turkey for the perfect Thanksgiving flavor.

Beginner friendly.
Even a first-time turkey cook can nail this.

Ingredients You’ll Need for the Best Thanksgiving Turkey

Roast Turkey

  • 13 lb turkey (anything 11–15 lbs works; bake time will vary)
  • Salt & pepper (for seasoning the cavity)
  • 1 onion, halved (no peeling needed)
  • 1 lemon, quartered
  • 2 celery ribs
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 3 sage sprigs

Herbed Garlic Butter

  • 8 ounces unsalted butter, softened
  • 6–7 garlic cloves, minced
  • 1 heaping teaspoon salt
  • ½ teaspoon black pepper
  • Juice of ½ lemon
  • ½ teaspoon orange zest
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil

Roasting Pan Aromatics

  • 1 onion, quartered
  • 3 celery ribs
  • 1 carrot, halved
A raw whole turkey is surrounded by fresh ingredients, including carrots, celery, onions, garlic, fresh herbs (rosemary, sage, parsley, and thyme), butter, lemons, and small bowls of salt and seasoning.
Thanksgiving Turkey Recipe: Photo credit: Kay’s Clean Eats

How to Make the BEST Thanksgiving Turkey

A raw, uncooked turkey with its cavity filled with fresh herbs, garlic, and orange slices. The turkey is seasoned with an herb butter and is ready for roasting, placed on a light-colored surface.
  1. First, thaw the turkey completely.
  2. Next, let the turkey rest at room temperature for 1 hour before roasting.
  3. Meanwhile, preheat your oven to 420°F and set the rack in the center.
  4. Then, prepare the herbed garlic butter by mixing softened butter, garlic, lemon juice, orange zest, salt, pepper, thyme, rosemary, and olive oil.
  5. After that, remove the turkey from its packaging, discard or reserve the giblets, and pat it completely dry.
  6. Once dry, season the cavity generously with salt and pepper.
  7. Carefully, loosen the skin on the breast and legs without tearing it.
  8. Now, spread half of the herbed butter underneath the skin and massage it evenly over the meat.
  9. To add extra flavor, stuff the cavity with onion, lemon, celery, thyme, rosemary, and sage.
  10. Then, melt the remaining butter mixture in the microwave for 30 seconds.
  11. If you remember, tuck the wing tips underneath the bird to prevent burning.
  12. Next, brush the melted butter mixture all over the outside of the turkey.
  13. Before roasting, add the onion, celery, and carrot to the bottom of the roasting pan and set the turkey on a rack above them.
  14. To begin, roast the turkey at 420°F for 25–30 minutes to brown the skin.
  15. After it browns, remove it from the oven, baste thoroughly, and tent the breast with a foil triangle.
  16. Then, reduce the oven temperature to 350°F and continue roasting for 2–2½ hours, basting occasionally.
  17. Once the turkey reaches 160°F in the thickest part of the breast or thigh, remove it from the oven.
  18. Finally, let the turkey rest for 40 minutes so the juices settle before carving.
A clear glass bowl contains chunks of butter, sprinkled with finely chopped herbs, minced garlic, black pepper, and a pinch of salt. The ingredients are ready to be mixed, set against a plain light-colored background.
A clear glass bowl containing a mixture of softened butter blended with finely chopped herbs, placed on a light gray surface. The butter is smooth and creamy, with visible green herb flecks scattered throughout.
A raw, uncooked turkey placed on an oval decorative platter with orange and red patterns. The turkey is positioned with its breast side up and legs tucked. The background is a plain light surface.
A raw, whole turkey placed on a plate with its neck and giblets beside it on a light-colored surface. The turkey is prepped and ready for further preparation or cooking.
Two hands are loosening the skin of a raw turkey, preparing it for seasoning or stuffing. The turkey is placed on a light surface, and one hand is gently lifting the skin while the other is holding the chicken steady.
A stainless steel roasting pan with a metal rack inside holds chopped celery, carrots, and onion pieces scattered at the bottom. The vegetables appear fresh, and the pan is ready for roasting.
A raw turkey in a roasting pan is seasoned with a herb butter rub and stuffed with fresh herbs and slices of citrus, preparing for roasting. The turkey is set on a rack above the pan, ready to be cooked.

Gravy

  • 2 cups turkey drippings
  • 2 cups chicken broth
  • 2 tablespoons chicken bouillon (I use Better Than Bouillon Roasted Chicken Base)
  • ½ cup flour

Optional: Simple Turkey Gravy

Use the drippings from the roasting pan.
Whisk in a little flour and broth.
Simmer until thickened.
Season to taste.

A white gravy boat filled with creamy, golden-brown turkey gravy sits on a matching white saucer. Some green herbs are partially visible in the background, slightly out of focus, on a white surface.
Thanksgiving Turkey Recipe: Photo credit: Kay’s Clean Eats

What to Serve With Your Turkey

Tips for a Perfect Thanksgiving Turkey

Make sure it’s fully thawed.
24 hours of fridge thawing per 4–5 pounds.

Dry the skin well.
Crispy skin depends on this step.

Use a thermometer.
165°F in the thickest part of the breast.

Rest before carving.
Locks in moisture.

Storing + Reheating

Refrigerator: Store leftovers 3–4 days.
Freeze: Up to 3 months.
Reheat: Add a splash of broth to keep it juicy.

FAQ Thanksgiving Turkey (No-Brine Method)


How do you keep a turkey moist without brining?

A butter rub under the skin plus broth in the roasting pan keeps the meat tender and juicy. This method adds moisture and flavor without the mess of brining.


Do I cook the turkey covered or uncovered?

Start the turkey uncovered to brown the skin, however, If the skin gets too dark toward the end, tent it loosely with foil


What temperature should turkey be when done?

Use an instant-read thermometer. The turkey is done when the thickest part of the breast reaches 165°F.


Can I season the turkey the day before?

Yes! You can season the turkey up to 24 hours in advance. This gives the butter and herbs time to absorb into the meat.


How long should a turkey rest before carving?

Let the turkey rest for 20–30 minutes so the juices settle, keeping the meat juicy and tender.

What size turkey should i buy?

Plan for 1–1.5 pounds of turkey per person. Larger gatherings may want extra for leftovers.

Do I need a roasting rack?

A roasting rack helps the turkey cook evenly and keeps the bottom from becoming soggy, but in a pinch, you can layer thick-cut veggies under the turkey.

How often should I baste the turkey?

Baste every 45–60 minutes to keep the skin golden and the meat moist.

Final Thoughts

This Easy No-Brine Turkey is truly the simplest way to get a juicy, golden, flavorful bird on your Thanksgiving table. It’s been on my family’s holiday menu for years and I hope it becomes part of yours too.

A perfectly roasted turkey on a white platter is garnished with fresh herbs, lemon wedges, and pomegranate seeds. The turkey has a golden, crispy skin, and the platter is arranged on a smooth, light-colored surface.

Get the Recipe:
Easy No-Brine Roast Turkey

Prep: 1 hour
Cook: 2 hours 20 minutes
Resting Time: 40 minutes
Total: 4 hours 10 minutes
Yield: 12 people
This easy no-brine roast turkey comes out juicy, tender, and perfectly golden every time. A simple herb-butter method that’s foolproof for Thanksgiving or holiday dinners.
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Ingredients
 

Roast Turkey

  • 13 lb turkey, anything 11–15 lbs works; cook time varies
  • Salt & pepper, to season the cavity
  • 1 onion, halved (no peeling needed)
  • 1 lemon, quartered
  • 2 celery ribs
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 3 sage sprigs

Herbed Garlic Butter

  • 8 oz unsalted butter, softened
  • 6 –7 garlic cloves, minced
  • 1 heaping teaspoon salt
  • ½ teaspoon black pepper
  • Juice of ½ lemon
  • ½ teaspoon orange zest
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil

Roasting Pan

  • 1 onion, quartered
  • 3 celery ribs
  • 1 carrot, halved
  • Gravy
  • 2 cups turkey drippings
  • 2 cups chicken broth
  • 2 tablespoons chicken bouillon
  • I use Better Than Bouillon Roasted Chicken Base
  • ½ cup flour

Equipment

Instructions
 

  • If using a frozen turkey, allow it to fully thaw. Plan on 24 hours of thawing for every 5 pounds.
  • Remove the thawed turkey from the refrigerator 1 hour before roasting to bring it to room temperature.
  • Adjust the oven rack to the center position and preheat the oven to 420°F.
  • Make the herbed garlic butter: combine softened butter, garlic, lemon juice, orange zest, salt, pepper, thyme, rosemary, and olive oil.
  • Remove the turkey from the packaging. Take out the neck and giblets (reserve for gravy if desired). Pat the turkey dry with paper towels.
  • Season the cavity generously with salt and pepper.
  • Loosen the skin of the breasts and legs by carefully sliding your hands underneath, keeping the skin intact.
  • Spread half of the herbed butter mixture underneath the loosened skin. Massage from the outside so it spreads evenly.
  • Stuff the cavity with the onion halves, lemon quarters, celery ribs, thyme, rosemary, and sage.
  • Melt the remaining butter mixture in the microwave for 30 seconds.
  • Tuck the wing tips underneath the turkey (optional but helpful).
  • Brush the melted butter mixture all over the outside of the turkey.
  • Place the quartered onion, celery, and carrot in the bottom of a roasting pan. Set a rack on top and place the turkey breast-side up. Season lightly with salt and pepper.
  • Roast at 420°F for 25–30 minutes to brown the skin.
  • Remove from the oven, baste with pan juices, and tent the breast with a foil triangle (oil side down).
  • Reduce oven temperature to 350°F. Roast for 2–2½ hours, basting occasionally. Estimate 13–15 minutes per pound.
  • When the turkey reaches 160°F in the thickest part of the breast or thigh, remove it from the oven. The temperature will rise to 165°F during resting.
  • Transfer the turkey to a platter, tent loosely with foil, and rest for 40 minutes before carving.

Gravy

  • Combine turkey drippings, chicken broth, flour, and bouillon in a saucepan.
  • Whisk over medium-low heat until smooth and thickened.
  • Transfer to a gravy boat. It will thicken slightly as it cools.

Notes

  • Turkey can be prepped (stuffed with aromatics and buttered under the skin) up to 3 days in advance. Keep covered in the refrigerator.
  • Always check the turkey’s temperature 30 minutes before the estimated cook time, then every 15 minutes until it reaches 160°F.
  • The turkey will rise to 165°F while resting.
  • For convection ovens: follow the same instructions but begin checking temperature earlier — they cook faster.
  • Turkey size affects roasting time. Use the 13–15 minutes per pound rule as a guide.
Author: Kaylen Carrera
Course: Main Course
Cuisine: American
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