28 Thanksgiving Turkey Recipes

The turkey is the dish everyone at the Thanksgiving table remembers, so it pays to cook one you trust. This list rounds up 28 tested turkey recipes for every crowd size and every piece of kitchen gear.

You’ll find classic herb butter birds, dry brines, spatchcocked and smoked turkeys, plus glazed breasts, tenderloins, legs, and thighs. Smaller gatherings get air fryer, slow cooker, and Instant Pot options too.

Every recipe links to its original source, so save your favorites and start planning the menu.

1. Butter Herb Roast Turkey

Two sticks of salted butter and five fresh herbs (thyme, rosemary, oregano, parsley, and sage) give this classic bird its golden, glossy skin. Half the herb butter gets spooned under the breast skin, and the rest is slathered all over the outside.

The cavity holds onion, garlic, and herb sprigs, while carrots, celery, and onion line the roasting pan.

The turkey roasts tented with foil at 325°F for about 15 minutes per pound. That low, steady heat keeps the meat moist with very little hands-on work.

Source details: sugarmaplefarmhouse.com

2. Dry Brine Turkey

A simple rub of brown sugar, kosher salt, dried thyme, sage, and black pepper is all it takes here. Pat it all over the bird, inside and out, then refrigerate it uncovered for 24 to 48 hours.

The fridge time dries the skin so it roasts up deep golden and crisp. Before roasting, brush off the excess brine and smear the turkey with soft butter.

It cooks at 375°F over onion, carrots, and celery in roughly 1¾ to 2½ hours. The drippings go straight into the gravy.

Source details: onceuponachef.com

3. Spatchcock Turkey With Lemon Herb Butter

Flattening the bird is the trick that gets this 12 to 14 pound turkey roasted in under 2 hours. A food processor whips rosemary, sage, thyme, ten garlic cloves, and lemon zest into very soft butter.

Some of that butter goes under the skin, and the rest is melted and injected right into the breasts and legs.

The turkey roasts on a rack over chopped vegetables, starting at 450°F and finishing at 400°F with basting every 20 minutes. Roast the neck and spine alongside for a richer gravy.

Source details: playswellwithbutter.com

4. Sheet Pan Herb Roasted Turkey and Cranberry Pecan Stuffing

Source details: damndelicious.net

5. Maple Glazed Turkey

No brine and no extra prep stand between you and this glossy holiday bird. Salt, pepper, orange zest, and dried thyme get rubbed under and over the skin of an 18 pound turkey.

Butter, maple syrup, and apple cider vinegar simmer into a quick glaze that goes on before roasting and several more times near the end.

Shallots, orange slices, and herb sprigs fill the pan and cavity. The turkey roasts low and slow at 325°F, then gets a final drizzle of reserved glaze and a cranberry garnish.

Source details: wholeandheavenlyoven.com

6. Garlic Butter Roasted Turkey

Seven cloves of minced garlic go into the compound butter that makes this turkey so flavorful. It is mixed with fresh rosemary, thyme, salt, and pepper, then spread generously under the breast skin and over the whole bird.

Inside the cavity sit quartered onion, lemon, and sprigs of rosemary, thyme, and sage.

The turkey roasts loosely covered at 325°F on a bed of onion, celery, and carrots. Pull it at 160°F in the thigh and let carryover heat finish the job while it rests.

Source details: primaverakitchen.com

7. Apple Cider Brined Turkey

A full gallon of apple cider turns a basic brine into something cozy and fall flavored. Kosher salt and brown sugar dissolve into the cider and water, then garlic, onion, rosemary, thyme, bay leaves, and peppercorns join in.

Allspice or a cinnamon stick adds an optional warm note.

Once the brine cools completely, the turkey soaks for 12 to 24 hours. After rinsing and patting it dry, rub on butter and roast at 325°F, going easy on the salt since the brine already seasoned the meat.

Source details: dizzybusyandhungry.com

8. Easy Oven Roasted Citrus Turkey

Bright citrus keeps this classic roast from tasting heavy. A quartered lemon, orange, and onion fill the cavity alongside fresh rosemary, thyme, and sage sprigs.

The skin gets coated in soft butter loaded with lemon zest, orange zest, chopped herbs, and four cloves of garlic. Rub it under the skin and over the outside for the most flavor.

Broth goes into the pan, and the bird roasts uncovered at 350°F for about 13 minutes per pound. Garnish the platter with extra citrus slices and herbs.

Source details: averiecooks.com

9. Slow Cooker Amish Maple Turkey Breast

Source details: lifewithjanet.com

10. Upside Down Roasted Turkey

This method roasts the bird breast side down, cranks the heat high, and skips basting completely. The cavity is stuffed with carrot, celery, onion, and a quartered green apple.

Melted butter goes under and over the skin before the turkey hits a 500°F oven for 30 minutes.

The heat then drops to 350°F for about 1½ hours. After roughly 2 hours total, flip the turkey breast side up and keep roasting until the thigh reads 165°F, then rest it for 30 minutes.

Source details: simplifylivelove.com

11. Turkey In An Oven Bag

An oven bag is the secret to a juicy bird with almost no babysitting. Garlic thyme butter is rubbed under the breast skin, then the turkey is seasoned all over with salt and pepper.

A spoonful of flour gets shaken inside the bag before celery, onion, and carrots go in as a bed for the turkey.

Tie the bag, cut six slits on top, and roast at 350°F. A 12 to 16 pound bird needs only about 2 to 2¼ hours, which frees up the oven for sides.

Source details: cookingclassy.com

12. Cajun Smoked Turkey

Bold Cajun heat meets a buttery injection in this smoker favorite. Roasted garlic is blended with chicken stock, melted butter, lemon juice, and hot sauce, then injected into the breasts, thighs, legs, and wings.

A homemade rub of smoked paprika, cayenne, white and black pepper, garlic, onion, thyme, and oregano coats the outside.

The 12 pound bird smokes at 225°F for 2 hours, then finishes at 350°F for about 2 more. Let it rest 10 to 15 minutes before carving.

Source details: ninjacue.com

13. Smoked Turkey Breast (Traeger)

No need to smoke a whole bird when bone-in turkey breasts deliver the same tender, smoky slices. A quick brine of brown sugar, salt, and water soaks the meat for 6 to 12 hours.

After patting the breasts dry, coat them in a rub of smoked paprika, garlic powder, rubbed sage, onion powder, black pepper, and a pinch of cayenne.

They go on a Traeger or other smoker at 225°F. Average breasts take about 1½ hours to hit 165°F, so this works well any time of year.

Source details: aspicyperspective.com

14. Grilled Turkey

Grilling the turkey frees up the oven for sides, and this one needs no basting at all. A smoky dry rub of brown sugar, smoked paprika, kosher salt, cumin, oregano, sage, dry mustard, thyme, and cilantro goes over and under the skin.

The 12 to 15 pound bird then rests overnight in the fridge, loosely covered with foil.

Next day, set it right on a 375°F grill and close the lid. It cooks undisturbed for about 2½ hours until the thermometer reads 180°F.

Source details: streetsmartkitchen.com

15. Turkey Pot Pie

Source details: spendwithpennies.com

16. Herb Butter Injected Roast Turkey

Injected garlic herb butter gives you brined-turkey juiciness without the lengthy brining. Two sticks of butter are melted with sixteen pressed garlic cloves, rosemary, sage, parsley, and salt, then strained.

The strained butter goes into the breast in a diamond pattern and into the thighs and drumsticks.

The leftover garlic and herbs get rubbed all over the bird. It starts at 450°F for light browning, then roasts at 325°F for around 2½ hours with a couple of buttery bastes.

Source details: cravingtasty.com

17. Herb Roasted Bone-In Turkey Breast

Hosting just 2 to 4 people? A 4 to 6 pound bone-in turkey breast gives you the whole-turkey experience without a mountain of leftovers. Garlic, fresh rosemary, thyme, sage, salt, pepper, and olive oil make the rub.

Spread most of it under the skin so the garlic doesn’t burn.

The breast goes into a 425°F oven that drops right away to 325°F, roasting about 15 minutes per pound. While it rests, the neck simmers into a quick broth for pan gravy.

Source details: livelytable.com

18. Maple-Butter Glazed Turkey Breast

Only six ingredients and under an hour stand between you and this sticky, sweet roast. A 3 to 3½ pound boneless turkey roast is brushed with oil, seasoned with salt and pepper, and roasted at 325°F.

Maple syrup, butter, and grainy mustard cook down into a thick glaze that gets brushed on partway through.

Leftover glaze is thinned with a splash of water and simmered into a syrupy drizzle. A frozen Butterball roast can even go straight from the freezer to the oven.

Source details: foodess.com

19. Cranberry Glazed Turkey Breast

Three layers of flavor make this boneless breast feel special. First comes an overnight brine with white wine, orange juice, ginger, bay leaves, and thyme.

Next, a rub of paprika, garlic, onion, cayenne, cloves, oregano, and thyme coats the meat before it roasts at 375°F for about an hour.

The glaze is fresh cranberries simmered with ginger, honey, brown sugar, cinnamon, orange juice, and orange liqueur. Strain it, brush it on, and serve the leftover cranberry pulp on the side.

Source details: whitneybond.com

20. Bacon-Wrapped Turkey Breast

Wrapping turkey in bacon keeps the meat moist and gives it a crispy, smoky shell. A 4 pound bone-in breast is rubbed with olive oil, garlic powder, onion powder, rosemary, and thyme, including under the skin.

Overlapping bacon slices cover the top, tucked under or held with toothpicks.

Chicken broth goes into the pan, and the breast roasts at 375°F for about 1 to 1¼ hours. A quick 2 to 3 minute broil crisps up any soft bacon at the end.

Source details: jocooks.com

21. Stuffed Turkey Breast

This showstopper roasts in about an hour and slices into pretty spirals. A boneless turkey breast is butterflied, pounded thin, and filled with a cranberry pecan stuffing made from day-old bread, onion, garlic, and fresh sage.

After rolling and tying it, sear it in a Dutch oven and roast it covered with broth and sliced onions at 375°F.

The pan drippings become an easy apple cider gravy with broth, cider vinegar, and more sage. It is ideal for a smaller holiday table.

Source details: platedcravings.com

22. Air Fryer Turkey Breast

Crispy skin and juicy meat come out of the air fryer in under an hour. The seasoning stays simple: olive oil, kosher salt, poultry seasoning, black pepper, and optional fresh herbs on a 2 to 2½ pound boneless breast.

The turkey cooks at 350°F skin side down for 20 minutes.

Flip it and cook another 25 to 30 minutes until it reaches 160°F. Carryover heat brings it to 165°F during a 10 minute rest, and it serves about four.

Source details: spendwithpennies.com

23. Slow Cooker Turkey Breast

Your oven stays free when the turkey cooks in the Crockpot instead. A thick paste of brown sugar, paprika, thyme, oregano, garlic powder, onion powder, salt, pepper, and olive oil coats a 3 to 4 pound turkey breast.

It sits on a halved garlic bulb and chopped onion, which flavor the meat as it cooks.

Set the slow cooker to low, not high, which can dry the breast out. Plan on 4 to 5 hours and start checking for 165°F at the 4 hour mark.

Source details: aimeemars.com

24. Instant Pot Turkey Breast And Gravy

A 6 pound bone-in turkey breast cooks under pressure in just 35 minutes, and the gravy is made in the same pot. First, the breast is seasoned with salt, pepper, and paprika and seared in butter until golden.

Onion, carrot, garlic, and dried sage then cook down with flour, apple juice, and chicken broth.

After pressure cooking, the turkey rests under foil while the strained liquid simmers into gravy. A final pat of butter makes it rich and glossy.

Source details: eazypeazymealz.com

25. Dutch Oven Turkey Breast With Vegetables

Lemony herb butter makes this small-batch turkey breast taste like a full holiday dinner. Thyme, rosemary, sage, garlic, smoked paprika, and lemon zest are blended into 5 tablespoons of salted butter.

Rub all of it over and under the skin of a 2½ pound split bone-in breast.

The turkey sits on lemon wedges and optional carrots, celery, or onion in a shallow Dutch oven. Bake at 375°F for 50 to 60 minutes until it reaches 160°F, then rest briefly before slicing.

Source details: biteswithbri.com

26. Slow Cooker Hot Honey Turkey Tenderloin

Sweet heat makes this easy tenderloin a fun change from the usual roast. A sauce of honey, lime juice, hot pepper flakes, chili powder, garlic, and salt gets whisked right in the slow cooker.

Turn 1½ pounds of turkey tenderloin in the sauce until fully coated.

Cook it on low for 4 to 6 hours or high for 2 to 3, until it reaches 165°F. Slice it for a small holiday dinner or shred it into that sticky glaze. It serves six.

Source details: thelazyslowcooker.com

27. Make-Ahead Turkey Gravy

Source details: butteryourbiscuit.com

28. Roasted Turkey Thighs

Dark meat steals the show in this festive, low-fuss recipe. Bone-in thighs are rubbed with olive oil, garlic, paprika, onion powder, garlic powder, and plenty of fresh chopped herbs, some tucked under the skin.

They sit on carrot, celery, and onion with diced butter and turkey stock in the pan.

A blast at 425°F crisps the skin, then they finish at 375°F with a baste or two. Spoon the buttery pan juices and vegetables over each thigh when serving.

Source details: seasonedskilletblog.com