How to Roast a Turkey
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs
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Servings
10
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Calories
603 kcal
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Course
Main Course
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Cuisine
American
How to Roast a Turkey
Description
The How to Roast a Turkey recipe starts by layering chopped celery, carrots, onion, and garlic in a roasting pan with a rack, creating a bed for the turkey. The bird is prepared by removing giblets and neck but leaving the legs tied for stability. Some of the aromatic vegetables and half of the apples are stuffed inside the turkey cavity for added flavor and moisture during roasting. Butter pats are carefully inserted under the breast skin to promote tenderness and richness, while a compound butter is melted and brushed over the outside. A glaze made from molasses, Dijon mustard, garlic salt, black pepper, and kosher salt is applied to enhance browning and taste.
Roasting begins at a high temperature to brown the skin, then the heat is lowered, and the bird is basted and tented with foil to continue cooking evenly without drying out. After roasting, resting the turkey loosely covered with foil for at least 20 minutes allows the juices to redistribute, making carving easier and the meat juicier. The drippings can be used to make gravy, rounding out the meal.
You can store leftover turkey meat in an airtight container refrigerated for 3-4 days or frozen for 2-3 months. While brining is optional, this recipe achieves well-seasoned results through butter, glazing, and proper cooking technique.
Ingredients
- 1 turkey thawed
- 5-6 talks celery chopped
- ½ onion chopped
- 4-5 carrot peeled and chopped
- 2 cloves garlic peeled, minced
- 2-3 apple
- 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.
Notes
- Allow the cooked turkey to rest under a loose foil tent for at least 20 minutes before carving to retain moisture.
- You may use the pan drippings to prepare a flavorful turkey gravy after roasting.
- Brining the turkey is optional; good seasoning and basting yield a moist bird without it.
- Store leftover carved turkey in airtight containers for 3-4 days refrigerated or freeze up to 2-3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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