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5.0 from 150 votes

Easy Roast Turkey Recipe (Step by Step)

This turkey recipe will walk you through, step-by-step, how to cook a turkey to perfection.

Prep Time
45 mins
Cook Time
3 hrs 45 mins
Additional Time
20 mins
Total Time
4 hrs 50 mins
Servings: 12 servings
Calories: 498 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 to 14 pound whole turkey *
  • ¼ cup olive oil or melted butter, slightly cooled
  • ½ cup chopped fresh herbs parsley, rosemary, sage and/or thyme
  • 1 recipe prepared stuffing optional
  • 1 large onion optional
  • 2 medium carrots optional
  • 2 ribs celery optional
  • 4 cups chicken broth or turkey broth
  • fresh herbs additional, if not stuffing the turkey

Instructions

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.
  10. Make gravy from the drippings while the turkey rests if desired.

Notes

  • Not all turkeys will have giblets inside. If stuffing the turkey, ensure the stuffing is completely cooled.
  • Turkey should be placed on a rack in the roasting pan. If you do not have a rack, use a small cooling rack or use balls of foil or carrots/celery to lift the turkey off of the bottom of the pan so it isn’t sitting in juices.
  • Tying the legs ensures the turkey will cook evenly.
  • The thermometer should be placed in the thickest part of the thigh ensuring it isn’t touching the bone.
  • The turkey (and the center of the stuffing) should reach 165°F. I usually take it out about 5 degrees before as the turkey will continue to cook as it rests.
  • Cooking Times (approximate)
  • 8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
  • 12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
  • 14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
  • 18 to 20 pound Unstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
  • 20 to 24 pounds Unstuffed: 4 ½ to 5 hours,  Stuffed: 4 ¾ to 5 ¼ hours

Nutrition Information

Calories 498 (25%) Carbohydrates 1g (0%) Protein 70g (140%) Fat 23g (35%) Saturated Fat 5g (25%) Cholesterol 232mg (77%) Sodium 648mg (27%) Potassium 787mg (22%) Sugar 1g (2%) Vitamin A 233IU (5%) Vitamin C 6mg (7%) Calcium 42mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 498

% 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.