Introduction
This roast turkey recipe delivers a simple yet flavorful centerpiece for any holiday meal or special occasion. Achieve a perfectly golden-brown bird with juicy, tender meat every single time. With minimal effort and readily available ingredients, this roast turkey will impress your guests without keeping you in the kitchen all day.
Table of Contents
Why You’ll Love This Roast Turkey Recipe
- It’s incredibly easy to prepare and cook, even for beginners.
- The herb butter infuses the turkey with amazing flavor and keeps it moist.
- You’ll get consistently delicious and juicy results.
- This recipe is a definite crowd-pleaser, ideal for holiday feasts or family gatherings.
- This is a simple way to roast turkey without added steps.
Ingredients
- 1 12-20 pound turkey
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 apple (your favorite kind), quartered
- 0.75 ounce container fresh rosemary
- 0.75 ounce container fresh thyme
- 0.75 ounce container fresh sage
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic, minced
When selecting your turkey, keep in mind that a larger bird will require more time to thaw and cook. If you only have dried herbs on hand, use about 1 teaspoon of each herb for every tablespoon of fresh herbs called for. You can substitute olive oil for the butter, if preferred, for a dairy-free option, but note that it will alter the flavor profile slightly. Carrots and celery are a great alternative to add to the mix if you do not have apples. This is a fantastic roast turkey recipe you will want to keep around.
Equipment
- Roasting pan
- Roasting rack (or use chopped vegetables)
- Meat thermometer
- Basting brush
- Carving knife
How To Make Roast Turkey Recipe
- Thaw the turkey: If frozen, thaw in the refrigerator for 24 hours for every 5 pounds of turkey. It’s best to allow an extra day for safety.
- Bring to room temperature: Remove the thawed turkey from the fridge 1 hour before roasting to allow it to come to room temperature.
- Prepare the oven: Adjust the oven rack so the turkey will sit in the center of the oven. Preheat the oven to 325 degrees F.
- Make the herb butter: In a bowl, combine the softened butter, minced garlic, salt, pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and 1/2 tablespoon fresh chopped sage.
- Prep the turkey: Remove the turkey from its packaging and remove the neck and giblets from the cavities (reserve for gravy, if desired, or discard). Pat the turkey very dry with paper towels.
- Season and stuff: Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover herbs.
- Apply herb butter: Use your fingers to loosen and lift the skin above the breasts and smooth a few tablespoons of the herb butter underneath.
- Position the turkey: Tuck the wings of the turkey underneath and set the turkey on a roasting rack inside a roasting pan.
- Brush with butter: Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted, just softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs, and wings.
- Roast the turkey: Roast at 325 degrees F for about 13-15 minutes per pound, or until the internal temperature (inserted into the middle of the thigh and breast) reaches about 165 degrees F. Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with foil to protect the breast meat from overcooking. Alternatively, you can start cooking the roast turkey tented in foil, then remove the foil during the last hour to brown.
- Rest and carve: Allow the turkey to rest for 20-30 minutes before carving.
- Make gravy: Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.
Pro Tips for the Perfect Roast Turkey
Use a meat thermometer to ensure the turkey reaches a safe internal temperature; according to FoodSafety.gov, 165°F is the safe internal temperature for cooked turkey.
- For crispy skin, pat the turkey completely dry before applying the herb butter and consider increasing the oven temperature to 425°F for the last 20-30 minutes of cooking.
- Prevent dryness by tenting the turkey with foil during the majority of the roasting time and avoid overcooking; use a meat thermometer.
- Make delicious gravy by using the pan drippings. Skim off excess fat, then whisk in flour and broth over medium heat until thickened.
- If the turkey is done before guests arrive, loosely tent with foil and let it rest in a warm place. If the turkey is still not done when guests arrive, increase the oven temperature to 375°F to speed up the cooking process, checking the temperature frequently.
Serving, Storage, and Variations
Serve your delicious roast turkey with classic sides like mashed potatoes, stuffing, cranberry sauce, and your homemade gravy. Store leftover turkey in an airtight container in the refrigerator promptly after the meal. Properly stored, cooked turkey can last for 3-4 days in the refrigerator.
Reheat leftover turkey by slicing it and warming it in a covered dish with a little broth to keep it moist. For flavor variations, try adding citrus zest and juice to the herb butter or experimenting with different spice rubs. Consider preparing rice pilaf or quinoa for the stuffing, depending on your preference.
Nutrition Information
Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.
| Nutrient | Amount |
|---|---|
| Calories | 576 kcal |
| Carbohydrates | 3 g |
| Protein | 70 g |
| Fat | 30 g |
| Saturated Fat | 12 g |
| Cholesterol | 264 mg |
| Sodium | 518 mg |
| Potassium | 765 mg |
| Sugar | 1 g |
| Vitamin A | 565 IU |
| Vitamin C | 5.4 mg |
| Calcium | 46 mg |
| Iron | 2.9 mg |
Frequently Asked Questions
What do I do if my turkey isn’t thawing fast enough?
Submerge the wrapped turkey in cold water, changing the water every 30 minutes. Allow about 30 minutes of thawing time per pound.
How long can I safely keep cooked turkey in the fridge?
Cooked turkey is safe to eat for 3-4 days when stored properly in an airtight container in the refrigerator.
How do I make gravy from the pan drippings?
Skim the fat from the pan drippings, then whisk in flour and broth in a saucepan over medium heat until thickened. Simmer for 5-7 minutes.
Can stuffing be cooked inside the turkey?
Yes, but ensure the stuffing reaches a safe internal temperature of 165°F to prevent bacterial growth. For food safety reasons, many cooks prefer to bake stuffing separately.
Conclusion
This roast turkey recipe is your ticket to a stress-free and utterly delicious holiday centerpiece. Simple steps and flavorful herb butter ensure a moist, tender, and golden-brown bird that will impress everyone at your table. Give this recipe a try, and don’t hesitate to share your feedback. Happy cooking!
The Best Roast Turkey Recipe
Equipment
- Roasting rack
- Roasting pan
- Basting brush
- meat thermometer
- Paper towels
- Cutting Board
- Sheet pan
Ingredients
Main Ingredients
- 1 12-20 pound turkey
- 1 onion peeled and quartered
- 1 lemon quartered
- 1 apple quartered, your favorite kind
Herb Butter & Seasoning
- .75 ounce container fresh rosemary
- .75 ounce container fresh thyme
- .75 ounce container fresh sage
- 1 cup unsalted butter softened
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6-8 cloves garlic minced
Instructions
Preparation
- Thaw frozen turkey in the fridge, allowing 24 hours per 5 pounds, plus an extra day for safety. Remove the thawed turkey from the fridge one hour before roasting to bring it to room temperature.
- Preheat your oven to 325 degrees F and adjust the rack so the turkey will sit in the center.
- Prepare the herb butter by combining softened butter with minced garlic, salt, pepper, one tablespoon chopped rosemary, one tablespoon chopped thyme, and half a tablespoon chopped sage.
- Remove the turkey from its packaging, taking out the neck and giblets from the cavities, then pat the turkey very dry with paper towels.
- Season the turkey’s cavity with salt and pepper, then stuff it with the quartered lemon, onion, apple, and remaining fresh herbs.
- Gently lift the skin over the turkey breasts with your fingers and spread a few tablespoons of herb butter underneath.
- Tuck the turkey’s wings underneath its body and place it on a roasting rack inside a roasting pan.
- Microwave the remaining herb butter for 30 seconds until softened, then use a basting brush to coat the entire outside of the turkey.
Roasting & Resting
- Roast the turkey at 325 degrees F for approximately 13-15 minutes per pound, or until an internal temperature of 165 degrees F is reached in the middle of the thigh and breast.
- Check the turkey halfway through cooking; once the skin turns golden brown, cover the top with tinfoil to protect the breast meat from overcooking, or start with foil and remove it during the last hour for browning.
- Allow the turkey to rest for 20-30 minutes before carving to ensure juiciness.
- Reserve any drippings and juices from the roasting pan to make turkey gravy.