Ingredients & Substitutions
Here I explain the best ingredients for my Thanksgiving turkey recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Roast A Thanksgiving Turkey
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Some roasted turkey recipes use a fancy brine, but all you really need is just water and salt. These are the key ingredients for your bird to stay juicy. Since I prefer to keep my Thanksgiving turkey recipe simple, that’s all my brine has. (Don’t worry, the garlic butter below will give you plenty of flavor!) I recommend kosher salt because it dissolves easily and is more cost effective than sea salt, but sea salt works fine. And you need A LOT of salt for the brine to be effective — 6 percent of the water weight! This much:
Butter – I recommend unsalted (I like this brand) so you can control the salt separately. Fresh Herbs – Sage, rosemary, and thyme are the best on roasted turkey! If you don’t have them fresh, you can substitute 1 teaspoon dried herbs for each tablespoon of fresh. Check my compound butter recipe for more ideas. Garlic – I use fresh garlic, but 2 teaspoons of jarred minced garlic works. Lemon Zest Salt & Pepper
Yes, you can! You just need it to thaw enough to remove the giblets first, then place in the brine. Here’s my time chart for how long to roast turkey if you don’t have a thermometer:
I recommend a probe thermometer because it beeps when your Thanksgiving turkey is ready, but you could use a regular one. I find both of these more reliable than the built-in popup ones. The target internal temperature is 165-170 degrees F, but it’ll be more juicy if you pull it out at 155 degrees F — the temp will rise at least 10-15 degrees when it rests. Note: These times are for an unstuffed bird. If your turkey has stuffing inside, add about 45 to 75 minutes to the covered roasting time (1 hour on average).
Cranberry Sauce – Literally the #1 holiday dish my family and friends always rave about is my sugar-free cranberry sauce. Side Dishes – Serve my healthy sweet potato casserole and green bean casserole with your Thanksgiving turkey for a classic combo! If you’re looking for something faster, try my roasted green beans, honey roasted carrots (in my picture below), or roasted brussels sprouts. For an easy starch, roasted potatoes, roasted sweet potatoes, or even mashed cauliflower make simple options. Appetizers – Start your meal with my Thanksgiving salad and Thanksgiving charcuterie board. Desserts – Your family won’t guess this crustless pumpkin pie has no sugar! Or change it up with my healthy cheesecake or pumpkin bars.
Leftover Turkey Casserole – My favorite way to use leftover turkey, green beans, and cranberry sauce all in one dish. Soups – My kids love leftover turkey soup. You can also use turkey meat instead of chicken in other soups, like my chicken florentine soup, buffalo chicken soup, or chicken vegetable soup. Sandwiches – Add some mayo with lettuce and cheese, or even a spread of cranberry sauce. I make mine with almond flour bread. Salads – I created my turkey salad recipe with leftovers in mind. You can also swap in roasted turkey in my chicken Caesar salad, Cobb salad, or chicken salad. Turkey Stock – Don’t toss the turkey carcass! I simmer mine with salt and herbs for a few hours the next day, then freeze the stock. It’s so flavorful.
Please enter your first name for your account. Your saved recipe will also be sent to your email. The total roasting time, including the time covered and uncovered, is 12-16 minutes per pound. For example, for a 12-pound turkey like mine, it takes 45 minutes uncovered followed by 2 1/4 hours covered. See my time chart in the post above to get the time for your turkey weight!
Thawing time: Plan for 24 hours in the fridge for every 4-5 pounds of turkey. I’ve got a handy thaw time chart above by weight. Brining time and salt amount: You need more salt than you think, 6% of the water weight. See my brine chart for the perfect ratio that will make your turkey juicy. Roasting time by weight: My Thanksgiving turkey recipe takes 12-16 minutes per pound for unstuffed and 14-18 minutes per pound if you add stuffing. See my turkey roasting time chart for times by weight! I highly recommend a probe thermometer. Aim for 155°F in the thickest part of the breast or thigh, and it will come to at least 165°F while resting. Tips for juicy results: Don’t miss my recipe tips above! I’ve got options if you don’t have a big enough pot to brine or a pan with a rack, as well as tips to ensure the skin turns out crispy and the inside stays juicy. Storing leftovers: Keep in the fridge for 3-5 days, or freeze for up to 3 months. Reheating: I recommend warming your leftovers carved into smaller pieces. Place in a baking dish with a little broth, cover in foil, and heat in the oven at 325°F. Leftovers: I’ve got recipes for leftover turkey casserole, turkey soup, and turkey salad, plus more leftover ideas above (including how to make stock with the carcass!).
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