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Perfectly Seasoned: A Flavorful Spice Blend for Your Thanksgiving Turkey

by Ana de Alba
The Recipe Critic, 2022

This turkey seasoning blend is the secret to a perfectly flavorful and aromatic holiday roast. By combining softened butter with olive oil, kosher salt, black pepper, and a balanced mix of garlic and onion powder, it brings out the savory notes in the turkey. A sprinkle of thyme, rosemary, and sage adds classic, earthy warmth, while a hint of lemon zest brightens the flavors, creating a beautifully seasoned bird that’s juicy and fragrant. This seasoning blend is simple yet delivers that memorable taste we crave in a holiday roast, ensuring each bite is as delicious as the last.

INGREDIENTS

  • 1 whole turkey (10-12 lbs)
  • 4 tablespoons unsalted butter (softened)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt (adjust to taste)
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, finely chopped)
  • Zest of 1 lemon (optional, for brightness)

INSTRUCTIONS

1. Prep the Turkey 

Remove the giblets and pat the turkey dry with paper towels. This helps the skin get crispy during roasting.


2. Make the Butter Mixture

In a small bowl, combine the softened butter, olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, sage, and lemon zest (if using). Mix until everything is well incorporated.


3. Season the Turkey

Carefully loosen the skin of the turkey by gently sliding your hand between the skin and the meat. Be careful not to tear the skin. Rub some of the butter mixture directly onto the meat under the skin, especially on the breast and thighs. Rub the remaining butter mixture all over the outside of the turkey, including the legs and wings.

4. Roast the Turkey

Place the spatchcocked turkey on a rack inside a half-sheet pan or roasting pan, skin-side up. Roast at 350°F for approximately 6-8 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the breast and thigh. This method allows for faster cooking and even browning across the bird.

5. Rest Before Carving

Let the turkey rest, covered in foil,  for at least 20-30 minutes before carving to allow the juices to reabsorb.

 

This seasoning mix is simple yet flavorful and should give your turkey a beautiful golden, crispy skin with a juicy, flavorful interior. Enjoy!

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