Juicy and full of incredible flavor, this Thanksgiving turkey will change how you think about turkey! Perfect for beginners, this easy recipe uses a unique blend of spices and a few simple tricks that make it the only turkey my post-Amish family will serve.
Quick Look at the Recipe
- 🍽️ Flavor: Deep, savory flavor with rich herbal notes.
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 6 1/2 hours (can vary depending on turkey size)
- 🕒 Ready In: approximately 7 hours, including resting time
- 🥣 Main Ingredients: Turkey, olive oil, spices
- 📖 Dietary Info: Gluten free, dairy free, egg free
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: The unique scoring and basting technique creates a juicer turkey with flavor all throughout the meat.
A Thanksgiving Family Tradition
Growing up in a family with Amish roots, there was never a shortage of good cooks. During the holidays, everyone had their favorite recipes (like my mom’s pecan sweet potato casserole) that came together to for the most delicious meals. But the highlight every Thanksgiving was my family’s deviled turkey. The recipe was always the same, no matter who made it, and no one would have it any other way.
As I got older and tasted other Thanksgiving turkeys (fried, roasted, or made with different family recipes), I realized nothing compared to the rich flavor of ours. The first year I helped cook Thanksgiving dinner, I volunteered for the turkey, and even on my first try, it turned out just like the ones I grew up with.
What Makes this Roasted Turkey Special?
- No-fail turkey recipe perfect for beginners and experienced cooks alike!
- Rich herbal flavor so you can say goodbye to bland holiday dinners.
- Juicy texture everyone will rave over!
Ingredients
Tools Needed
Step-By-Step Instructions
Morning Before the Meal
Step 1: First, in a mixing bowl, stir together all of the spices and salt.
Step 2: Next remove the neck and gibbets from the turkey. You can throw these away or do whatever you’d like to with them. Then place the turkey in a large roasting pan.
On each side of the turkey, make about 8-10 1 1/2 inch long cuts into the turkey meat and rub the entire turkey, including the cavity, with olive oil.
Step 3: Sprinkle the spice mixture over both sides of the turkey, covering every spot including putting a little bit in the cavity. Then press some of the spices into each of the slits you made in the meat.
Cover the roasting pan and place in the fridge for at least 24 hours until it’s time to bake the turkey.
Expert Tip
Don’t skip letting it rest in the fridge for at least 24 hours! This is an important key to creating a richly-flavored turkey.
If it’s better for your schedule, you can let it rest in the fridge for up to 48 hours.
Day of the Meal (At Least 8 Hours Before Serving)
Step 1: First, preheat your oven to 325 degrees. While it’s preheating, remove the turkey from the fridge and add two cups of water to the bottom of the roasting pan before placing the lid back on.
Expert Tip: If you have a large turkey and the lid won’t fit, simply tent aluminum foil over the roasting pan.
Bake the turkey for 4 1/2 hours. Then, turn down the oven to 225 degrees and baste it. You can use a traditional baster or ladle to pour the drippings back over the turkey.
Step 2: Continue baking the turkey for 2 more hours or until it’s cooked through, basting every hour until it’s done.
After the turkey is finished baking, remove it from the oven and pour some of the juices over it again. Replace the lid and let it rest for 1/2 – 1 hour, so it has time to absorb more juice into the meat.
Step 3: Once the turkey has finished resting, it’s time to carve it! Right before serving, pour a little more of the drippings over the slices.
If you’re looking for more clean eating Thanksgiving recipes, check out my cranberry ginger compote and healthy green bean casserole!
How to Store Leftovers
Store leftover turkey in an airtight container in the fridge for up to 4 days. When you’re ready to eat it, for best results, cover and reheat in the oven.
You can also freeze roasted turkey for 4-6 months.
Tips for Success
Don’t turn up the heat – This turkey will be the juiciest if you give it plenty of time to bake at low heat and don’t turn up the temperature.
Baste frequently – While it’s not going to ruin the meal if you forget to baste it once or twice, frequently basting a turkey stops it from drying out. If you need to, set a timer on your phone to remind yourself to baste it.
Give yourself plenty of time – The best turkeys take some patience! Allow enough time for it to bake thoroughly at low heat and also have time for resting before you carve it.
Don’t stress! – While this recipe is best prepared exactly according to the instructions, don’t worry if you forget to baste it once or twice or if you don’t have quite enough of a certain seasoning for your turkey size. It’ll still be delicious!
FAQs
A good rule of thumb is to calculate 1 1/2 pounds of turkey per person if you want leftovers, and 1 pound per person if you don’t want leftovers.
This seems like a lot, but remember that a good portion of the turkey weight is bones. If your group has lots of kids, you may want to choose a smaller turkey. However, if you’re feeding people who really love Thanksgiving dinner, it’s better to cook a slightly larger turkey.
It’s completely up to you! I’ve always made this recipe with frozen turkeys (they’re usually cheaper and you can buy them in advance), but a fresh turkey would only make this recipe better!
You can find various labels on turkeys, and most won’t affect this recipe. However, make sure the turkey has not already been flavored (often called a self-basting turkey) or brined with salt.
The best turkeys are organic and pasture-raised, but these are often not feasible to buy on a budget.
It typically takes 24 hours to thaw every 4-5 pounds of turkey weight. So, for a 20 pound turkey, you’ll need to allow 4 full days to thaw in the fridge.
When the turkey is fully cooked, the meat in the thickest part of the breast and thigh will be 165 degrees or hotter.
If you don’t have a meat thermometer, simply insert a fork into the thickest part of the thigh and if the juices run clear and there is no pink or red tint to the meat, your turkey should be done.
It’s recommended to refrigerate or freeze any turkey leftovers after 2 hours of sitting at room temperature.
Violet’s Tips for Serving
Make sure to save all of the drippings in the bottom of the roasting pan! I like to pour some of it over the meat after it’s been carved, and it makes the most incredible gravy as well.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
Deviled Thanksgiving Turkey
Equipment
Ingredients
- Large turkey 16-20 pounds
- 3/4 cup olive oil
- 1/2 teaspoon salt per pound of turkey
- 2 tablespoons pepper
- 2 tablespoons sage
- 2 teaspoons curry powder
- 2 teaspoons garlic powder
- 2 teaspoons parsley
- 2 teaspoons celery seeds
- 1 teaspoons paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon allspice
- 3-4 bay leaves finely crumbled
Instructions
Morning Before the Meal
- In a mixing bowl, stir together all of the spices and salt.1/2 teaspoon salt per pound of turkey, 2 tablespoons pepper, 2 tablespoons sage, 2 teaspoons curry powder, 2 teaspoons garlic powder, 2 teaspoons parsley, 2 teaspoons celery seeds, 1 teaspoons paprika, 1/2 teaspoon dry mustard, 1/4 teaspoon allspice, 3-4 bay leaves
- Remove the neck and gibbets from the turkey, and place the turkey in a large roasting pan.Large turkey
- On each side of the turkey, make about 8-10 1 1/2 inch long cuts into the meat.
- Rub the entire turkey, including the cavity, with olive oil.3/4 cup olive oil
- Sprinkle the spice mixture over both sides of the turkey, covering every spot including putting a little bit in the cavity. Press some of the spices into each of the slits you made in the meat.
- Cover the roasting pan and place in the fridge for 24 hours until it's time to bake the turkey.
Day of the Meal
- At least 8 hours before your meal needs to be ready, preheat your oven to 325 degrees.
- Remove the turkey from the fridge and add two cups of water to the bottom of the roasting pan. Put the lid back on the pan.
- Bake the turkey for 4 1/2 hours.
- Turn the oven down to 225 degrees and baste the turkey.
- Continue baking the turkey for 2 more hours or until it's cooked through, basting every hour until it's done.
- After the turkey is finished baking, remove it from the oven and pour some of the juices over it again.
- Replace the lid and let it rest for 30 minutes to one hour so it has time to absorb more juice into the meat.
- Once it has finished resting, it's time to carve the turkey. Right before serving, pour a little more of the drippings over the turkey slices.
Notes
Substitutions
- You can substitute olive oil for butter
Additional Notes
- It typically takes 24 hours to thaw every 4-5 pounds of turkey weight. So, for a 20 pound turkey, you’ll need to allow 4 full days to thaw.
- If it works better for your schedule, you can let the turkey rest uncooked in the fridge, covered in spices, for up to 48 hours.
- When the turkey is fully cooked, the meat in the thickest part of the breast and thigh will be 165 degrees or hotter. If you don’t have a meat thermometer, simply insert a fork into the thickest part of the thigh and if the juices run clear and there is no pink or red tint to the meat, your turkey should be done.
Nutrition
If you made this turkey recipe, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
I grew up loving this turkey recipe and have now passed it to my husband’s side of the family too. If you try it, you’ll never make another turkey recipe again!