Tired of dry turkey or intimidated about cooking one for Christmas? Let me show you how easy it can be! This foolproof recipe creates the juiciest, most flavorful turkey you’ll ever taste — infused with herbs, garlic, and lemon, and roasted to golden perfection. With simple prep and a few easy tricks, you’ll have a tender, mouthwatering centerpiece that will wow your holiday guests.
20–25 lb Butterball Turkey
2 Sweet Onions (diced)
1 bunch Celery (diced)
1 head Garlic (halved, unpeeled)
2 Tbsp Flour
1 Lemon (halved)
1 Apple (halved)
2 sticks Butter (1 melted, 1 softened)
1 Tbsp each: Rosemary, Thyme, Sage, Parsley, Lemon Zest, Minced Garlic, Kosher Salt, Fresh Cracked Black Pepper
Olive Oil
Turkey-sized Disposable Aluminum Pan
Turkey Browning Bag + tie
Kitchen Twine
Prep the Turkey
Thaw in fridge 3 days before cooking (or soak in cool water a few hours before).
Remove packaging, gizzards, and organs. Rinse turkey with cool water and let sit in sink.
Preheat oven to 350°F.
Prepare the Pan & Bag
Add 2 Tbsp flour to the browning bag, shake to coat.
Place bag inside the disposable pan.
Add half of the diced onion and celery to the bottom of the bag.
Make Compound Butter
Mix 1 stick softened butter with rosemary, thyme, sage, parsley, lemon zest, minced garlic, salt, and pepper.
Rub half of the butter under the turkey skin and over the outside.
Stuff the Cavity
Add remaining onion, celery, lemon halves, apple halves, and garlic bulb halves inside the cavity.
Tie legs together with kitchen twine.
Assemble for Roasting
Place turkey breast side up in the bag and pan.
Rub olive oil all over the top of the turkey.
Loosely tie the bag (so it can expand) and cut small slits in the top for venting.
Cook & Rest
Roast until internal temp reaches 150-155°F (about 2.5–3 hours for a 20 lb turkey; check bag instructions for exact timing).
Let rest 20 minutes before carving.
Tip
Don’t tie the bag too tight — loose is better so the skin stays crisp and intact.
Enjoy your delicious Christmas turkey!
