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5.0 from 15 votes

Easy Roast Turkey Recipe

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!

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Resting Time
30 mins
Servings: 8
Calories: 782 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 (12-pound) turkey
  • 8 tablespoons butter softened
  • 1 1/2 /2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 325º F. Mix softened butter, salt and pepper together until well combined. Set aside.
Prepare the turkey for roasting
  1. 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.
  2. 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.
  3. Tie the legs of the turkey to help the turkey roast more evenly.
Roast Turkey
  1. 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.
  2. Remove from the oven. Cover turkey with foil and allow to rest for 20 - 30 minutes.
  3. Slice and serve.

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

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

% 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.