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How To Cook The Perfect Turkey

Follow these simple steps for a most delicious, succulent roast turkey every time.

Prep Time
15 mins
Cook Time
2 hrs
Additional Time
30 mins
Total Time
2 hrs 45 mins
Servings: 8 people
Calories: 731 kcal
Course: Main Course
Cuisine: International

Ingredients

  • 12 pound full turkey
  • 1 tablespoon olive oil
  • 2 tablespoons butter softened
  • 1 lemon cut into 4 wedges
  • 1 medium red onion cut into 4 pieces
  • 4 bay leaves
  • fresh Rosemary small bunch
  • salt
  • pepper

Instructions

    Cup of Yum
  1. Bring the turkey to room temperature 2 hours before cooking and remove the giblet bag from the turkey cavity. Preheat the oven to 350℉/180℃.
  2. Place the turkey in a large roasting pan and stuff the cavity with the lemon wedges, onion, bay leaves and rosemary.
  3. Rub the butter over the turkey and drizzle olive oil over it, and season with salt and pepper.
  4. Turn the turkey breast side down and place on middle shelf in the oven.
  5. Half way through cooking, turn the turkey over so the breast side is facing upwards.
  6. In the last hour of cooking, check the temperature of the turkey by inserting the Thermapen/thermometer in the thickest part of the meat (taking care not to touch a bone, as that will give a higher reading). Then baste the turkey with the juices that have collected in the pan.
  7. Check the temperature of the meat every 15 minutes. When the thickest part of the turkey reaches 160℉/71℃, remove the turkey from the oven. The temperature will continue to rise, so measure the temperature again till it reaches 165℉/74℃, indicating a perfectly cooked turkey.
  8. Allow the turkey to rest for 30 minutes before carving.

Notes

  • Get your Thermapen now (affiliate link) for succulent tasty food every time!
  • Thermapen
  • Remove the turkey from the fridge an hour or two before cooking, to bring it to room temperature.
  • Reserve the giblets for making a delicious gravy.
  • Basting won't make the meat moist, but it will help brown the skin nicely.
  • The turkey will continue to cook for a little while longer after it is removed from the oven, so remove it from the oven when it reaches 160℉/71℃.
  • Cooking it for any longer WILL result in dry meat.
  • The temperature will continue to rise to the required 165℉/74℃, in the moments after it is taken out, while it is resting.
  • To get an accurate reading, make sure that the thermometer is not touching a bone.
  • Allow the turkey to rest for 30 minutes before carving.
  • This recipe is enough for 8 people with some leftovers for sandwiches and a salad for the evening or the next day.
  • Store leftovers in an airtight container  in the fridge for up to 3 days. Also keep the turkey carcass for a delicious stock.
  • Turkey may also be frozen for 2-6 months, then thawed (in the fridge) and reheated.
  • Tip: If freezing, add a little gravy, broth, or water to stop it drying out.
  • Leftover turkey may be eaten cold or reheated.

Nutrition Information

Calories 731kcal (37%) Carbohydrates 3g (1%) Protein 105g (210%) Fat 32g (49%) Saturated Fat 9g (45%) Cholesterol 355mg (118%) Sodium 567mg (24%) Potassium 1121mg (32%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 358IU (7%) Vitamin C 8mg (9%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 731

% Daily Value*

Calories 731kcal 37%
Carbohydrates 3g 1%
Protein 105g 210%
Fat 32g 49%
Saturated Fat 9g 45%
Cholesterol 355mg 118%
Sodium 567mg 24%
Potassium 1121mg 24%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 358IU 7%
Vitamin C 8mg 9%
Calcium 60mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.