Easy Roast Turkey Recipe (Step by Step)
User Reviews
5
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Prep Time
45 mins
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Cook Time
3 hrs 45 mins
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Additional Time
20 mins
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Total Time
4 hrs 50 mins
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Servings
12 servings
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Calories
498 kcal
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Course
Main Course
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Cuisine
American
Easy Roast Turkey Recipe (Step by Step)
Description
The turkey is prepared by removing any giblets and patting the skin dry. The skin is then rubbed with olive oil and a combination of fresh chopped herbs such as parsley, rosemary, sage, and thyme, enhancing aroma and flavor. Optional stuffing can be added into the cavity, but must be loosely packed and fully cooled beforehand.
Vegetables like onion, carrot, and celery are added to the roasting pan beneath a rack holding the turkey, creating moisture and flavor in the pan drippings. The legs are tied to promote even cooking, and the wing tips tucked under to prevent burning.
Roasting times vary according to turkey weight and whether it is stuffed. A meat thermometer is used to confirm doneness at 165°F in the thickest part of the thigh avoiding bone contact. The recipe provides approximate cooking times for unstuffed and stuffed birds from 8 to 24 pounds. Removing the turkey from the oven a few degrees before completion allows carryover cooking as it rests.
Using a rack or improvised substitutes like foil balls or vegetables keeps turkey elevated, preventing it from sitting in juices during cooking. This results in better texture and browning.
Ingredients
- 12 to 14 pound whole turkey *
- ¼ cup olive oil or melted butter, slightly cooled
- ½ cup fresh herbs parsley, rosemary, sage and/or thyme, chopped
- 1 recipe stuffing optional, prepared
- 1 large onion optional
- 2 medium carrot optional
- 2 ribs celery optional
- 4 cups chicken broth or turkey broth
- fresh herbs additional, if not stuffing the turkey
Instructions
- Preheat oven to 350°F.
- Remove giblets and neck from turkey cavity if they are inside (not all turkeys have this) and set aside. Pat the skin of the turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels.
- Rub the skin of the turkey with olive oil and chopped herbs. Season generously with salt and pepper. Twist the tips of the wings under the turkey.
- If stuffing the turkey, fill the cavity stuffing loosely with cooled stuffing (do not pack stuffing). There is a small area near the neck that you can also fill with stuffing and cover with a flap of skin if you'd like. If you are not stuffing the turkey, add ½ an onion and fresh herbs to the cavity.
- Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place.
- Prepare a large rimmed roasting pan by placing a rack in the middle. Add a quartered onion, chopped celery, and carrot. Add the turkey neck and giblets to the pan as well.
- Place turkey in a roasting pan on a rack, breast side up. Add 3-4 cups of broth to the bottom of the pan (just enough to fill the pan about 1" deep).
- Add turkey to the oven, reduce heat to 325°F and roast until turkey reaches 165°F *see cooking times below. Once the breast starts to brown, loosely tent a piece of foil over the breast so it doesn't overcook.
- Remove the turkey from the roasting pan to a rimmed baking sheet or a plate and tent it with foil. Rest for at least 20 minutes before carving.
- Make gravy from the drippings while the turkey rests if desired.
Notes
- Not all turkeys contain giblets inside; remove them if present before roasting.
- If stuffing, ensure the stuffing is completely cooled before placing it in the cavity to prevent uneven cooking.
- Place the turkey on a rack in the roasting pan to keep it elevated and avoid sitting in juices.
- Tie the legs to help the turkey cook evenly and maintain shape.
- Use a meat thermometer placed in the thickest thigh area, avoiding bone, to check for 165°F doneness.
- The turkey continues to cook after removal; take it out about 5°F before target temperature.
- Approximate cooking times vary by turkey weight and whether stuffed; refer to provided guidelines for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498 | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 70g | 140% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 232mg | 77% |
| Sodium | 648mg | 27% |
| Potassium | 787mg | 17% |
| Sugar | 1g | 2% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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