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How to Roast a Turkey
5 from 72 votes

How to Roast a Turkey

This roast turkey recipe guides you through preparing a whole bird with aromatic vegetables and apples for stuffing and roasting. Butter pats are tucked under the skin and a compound butter is brushed on the exterior, helping to keep the meat moist and flavorful. A molasses-based glaze adds a rich, savory-sweet finish during roasting. The method includes roasting, basting, and resting steps to yield a tender turkey with a flavorful crust.

Prep Time
20 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs
Servings: 10
Calories: 603 kcal
Course: Main Course
Cuisine: American

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.
    Cup of Yum
  1. Cut your celery, carrots, onion, and garlic, Add most of them to the bottom of your roasting pan.
  2. *Note: be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid.
  3. 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.
  4. Place turkey in your prepared pan.
  5. Stuff remaining veggies inside turkey.
  6. Add one apple - cut in half, inside turkey.
  7. Place remaining apples (also cut in half) around outside of the turkey.
  8. Cut your butter into 1 tbsp pats.
  9. Carefully lift skin away from meat and slide pats of butter in between the skin & breast.
  10. Add chicken stock to the bottom of the pan.
  11. Melt your compound butter and brush over the entire turkey.
  12. Roast in preheated oven, uncovered for 30 minutes.
  13. Remove, baste, tent with foil - return to oven.
Reduce heat to 375°F
  1. 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.
  2. 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.
  3. Whisk glaze ingredients in a small bowl to combine.
  4. Brush glaze over turkey and return turkey to oven, uncovered, and cook an additional 15 minutes to crisp the skin.
  5. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 603

% 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.