Easy Roast Turkey Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Resting Time
30 mins
-
Servings
8
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Calories
782 kcal
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Course
Main Course
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Cuisine
American
Easy Roast Turkey Recipe
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This Easy Roast Turkey recipe makes a juicy, delicious, and beautiful roast turkey! With a step-by-step plan for a no-stress, perfect turkey!
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Ingredients
- 1 1 (12-pound) turkey
- 8 8 tablespoons butter softened
- 1 1/2 1 1/2 teaspoons kosher salt
- 1 1 teaspoon ground black pepper
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Instructions
- Preheat oven to 325º F. Mix softened butter, salt and pepper together until well combined. Set aside.
Prepare the turkey for roasting
- Remove neck and any other items from the inside cavity of the fully thawed turkey. Pat the turkey dry with paper towels and arrange the turkey on rack in roasting pan, breast side up. Carefully separate the skin at the breast of the turkey away from the meat, taking care not to tear the skin.
- Spoon one tablespoon of the butter mixture under the skin at each breast. Carefully massage the butter to completely cover the breast of the turkey and make sure that the skin covers the breast completely. Spread the remaining butter mixture onto the outside of the turkey.
- Tie the legs of the turkey to help the turkey roast more evenly.
Roast Turkey
- Bake the turkey until juices run clear when pricked between the leg and breast of the turkey and the internal temperature reaches 165º F when checked at the thickest part of the breast, about 2 1/2 to 3 hours.
- Remove from the oven. Cover turkey with foil and allow to rest for 20 - 30 minutes.
- Slice and serve.
Equipments used:
Notes
- How Long to Cook a Turkey:
- (UNSTUFFED at 325º F)
- Recipe Tip:
- I like to include an additional hour as I plan to provide for the resting time of the turkey and any additional roasting time that may be needed.
- Storage Tips:
- To store. Place the turkey leftovers in airtight containers or plastic storage bags and refrigerate for up to 3 or 4 days. If the breast meat isn't already sliced, leave the breast as whole as possible to refrigerate to retain the juices in the larger cut of meat.
- To freeze. If you will not eat or cook with the leftover turkey within 3 or 4 days, it's best to freeze it. Cut the meat away from the turkey carcass, leaving sections of meat as whole as possible, and seal in airtight containers or airtight bags and freeze for up to 3 months.
- 4 - 6 pound turkey breast for 1 1/2 - 2 1/4 hours
- 6 - 8 pound turkey breast for 2 1/4 - 3 1/4 hours
- 8 - 12 pounds for 2 1/2 - 3 hours
- 12 - 14 pounds for 3 - 3 3/4 hours
- 14 - 18 pounds for 3 3/4 - 4 1/4 hours
- 18 - 20 pounds for 4 1/4 - 4 1/2 hours
- 20 - 24 pounds for 4 1/2 - 5 hours
Nutrition Information
Show Details
Calories
782kcal
(39%)
Carbohydrates
1g
(0%)
Protein
105g
(210%)
Fat
39g
(60%)
Saturated Fat
14g
(70%)
Cholesterol
378mg
(126%)
Sodium
1513mg
(63%)
Potassium
1082mg
(31%)
Sugar
1g
(2%)
Vitamin A
620IU
(12%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 1g | 0% |
| Protein | 105g | 210% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 378mg | 126% |
| Sodium | 1513mg | 63% |
| Potassium | 1082mg | 23% |
| Sugar | 1g | 2% |
| Vitamin A | 620IU | 12% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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