How to Roast a Turkey
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
3 hrs
-
Servings
10
-
Calories
603 kcal
-
Course
Main Course
-
Cuisine
American
How to Roast a Turkey
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Learn how to roast a turkey with all the tips and tricks you'll need to make a turkey full of flavor for Thanksgiving or any holiday.
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Ingredients
- 1 turkey, thawed
- 5-6 talks celery, chopped
- ½ onion, chopped
- 4-5 carrots, peeled and chopped
- 2 cloves minced garlic, peeled
- 2-3 apples
- 2 cups chicken broth
- 6 tablespoons Butter, divided
- 3 tablespoons compound butter, (such as Italian Garlic Butter)
Glaze
- 1 cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon garlic salt
- 3 teaspoons black pepper
- 2 teaspoons kosher salt
Instructions
Preheat oven to 425°F.
- Cut your celery, carrots, onion, and garlic, Add most of them to the bottom of your roasting pan.
- *Note: be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid.
- Prepare your turkey by removing the added items (neck, giblets, gravy packet) - no need to rinse the turkey - leave the tie on the legs - this helps keep it together.
- Place turkey in your prepared pan.
- Stuff remaining veggies inside turkey.
- Add one apple - cut in half, inside turkey.
- Place remaining apples (also cut in half) around outside of the turkey.
- Cut your butter into 1 tbsp pats.
- Carefully lift skin away from meat and slide pats of butter in between the skin & breast.
- Add chicken stock to the bottom of the pan.
- Melt your compound butter and brush over the entire turkey.
- Roast in preheated oven, uncovered for 30 minutes.
- Remove, baste, tent with foil - return to oven.
Reduce heat to 375°F
- Continue roasting an additional 2-2½ hours depending on the size of your turkey (check label for exact cooking times per size). Basting every 40-45 minutes.
- Check temperature near the end - once you reach a minimum of 165°F in the thickest part of the turkey, it's time to add your glaze.
- Whisk glaze ingredients in a small bowl to combine.
- Brush glaze over turkey and return turkey to oven, uncovered, and cook an additional 15 minutes to crisp the skin.
- Remove and let rest 10-20 minutes before carving.
Equipments used:
Notes
- Gravy. You can use the turkey drippings to make Turkey Gravy.
- Brine. Some people like to brine to enhance the flavor and moisture of the turkey, but it is not necessary. If you choose not to brine, you can still achieve a delicious and juicy turkey by properly seasoning, basting, and cooking it.
- Remember to give your turkey a rest. Once your turkey has been taken out of the oven let the turkey rest under a loose sheet of aluminum foil for at least 20 minutes before carving.
- . Once your turkey has been taken out of the oven let the turkey rest under a loose sheet of aluminum foil for at least 20 minutes before carving.
- STORE. Remove the meat from the bones. Store in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
- Remove the meat from the bones. Store in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
36g
(12%)
Protein
57g
(114%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
212mg
(71%)
Sodium
1098mg
(46%)
Potassium
1329mg
(38%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
4650IU
(93%)
Vitamin C
9.2mg
(10%)
Calcium
137mg
(14%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 57g | 114% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 1098mg | 46% |
| Potassium | 1329mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 4650IU | 93% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 137mg | 14% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
108 reviews
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