Easy Roast Turkey Recipe (Step by Step)
Prep Time: 45 minutes
Cook Time: 3 hours 45 minutes
Rest Time: 20 minutes
Total Time: 4 hours 50 minutes
Servings: 12 servings
Ingredients:
12 to 14-pound whole turkey *
¼ cup olive oil or melted butter, slightly cooled
½ cup chopped fresh herbs: parsley, rosemary, sage, and/or thyme
1 recipe prepared stuffing, optional
1 large onion,n optional
2 medium carrots, optional
2 ribs of celery, optional
4 cups chicken broth or turkey broth
Fresh herbs, additionally, if not stuffing the turkey
Directions:
Preheat oven to 350°F.
Remove giblets and neck from turkey cavity if they are inside (not all turkeys have this) and set aside. Pat the skin of the turkey dry with paper towels. If stuffing the turkey, wipe the inside of the cavity with paper towels.
Rub the skin of the turkey with olive oil and chopped herbs. Season generously with salt and pepper. Twist the tips of the wings under the turkey.
If stuffing the turkey, fill the cavity stuffing loosely with cooled stuffing (do not pack stuffing). There is a small area near the neck that you can also fill with stuffing and cover with a flap of skin if you’d like. If you are not stuffing the turkey, add ½ an onion and fresh herbs to the cavity.
Crisscross the legs and tie them together with a kitchen string or tuck them under the flap of skin at the tail if your turkey has one to hold them in place.
Prepare a large rimmed roasting pan by placing a rack in the middle. Add a quartered onion, chopped celery, and carrot. Add the turkey neck and giblets to the pan as well.
Place the turkey in a roasting pan on a rack, breast side up. Add 3-4 cups of broth to the bottom of the pan (just enough to fill the pan about 1" deep).
Add turkey to the oven, reduce the heat to 325°F, and roast until turkey reaches 165°F *see cooking times below. Once the breast starts to brown, loosely tent a piece of foil over the breast so it doesn’t overcook.
Remove the turkey from the roasting pan to a rimmed baking sheet or a plate and tent it with foil. Rest for at least 20 minutes before carving.
Make gravy from the drippings while the turkey rests if desired.
Notes:
Not all turkeys will have giblets inside. If stuffing the turkey, ensure the stuffing is completely cooled.
Turkey should be placed on a rack in the roasting pan. If you do not have a rack, use a small cooling rack or use balls of foil or carrots/celery to lift the turkey off the bottom of the pan so it isn’t sitting in juices.
Tying the legs ensures the turkey will cook evenly.
The thermometer should be placed in the thickest part of the thigh, ensuring it isn’t touching the bone.
The turkey (and the center of the stuffing) should reach 165°F. I usually take it out about 5 degrees before, as the turkey will continue to cook as it rests.
Tips for Stuffing a Turkey:
Before stuffing or seasoning, flip the wing tips under the turkey. This keeps the tips from burning and also helps stabilize the turkey. Place the turkey breast side down and fold the tip of each wing under the turkey as in the image above. If you’re not sure how, watch the video below.
Stuffing a turkey is optional; a stuffed turkey will take longer to cook. If you decide not to stuff your turkey, I would suggest adding an onion and some fresh herbs to the cavity for extra flavor.
Prepare stuffing according to recipe directions. Boxed stuffing is fine too if you’d prefer.
Cool the stuffing completely; this is important to avoid bacteria. I prepare my stuffing up to 24 hours in advance (but do not stuff the turkey in advance).
Very gently spoon the stuffing into the main cavity of the turkey; do not pack it in.
Add a little bit of stuffing to the neck cavity as well, and seal with the flap of skin left on the turkey with a small metal skewer or even a toothpick. Leftover stuffing can go into a casserole dish.
How to Tie or Truss The Legs:
Once the turkey is stuffed and seasoned, the next step in this turkey recipe is to tie the legs. This helps with even cooking and makes sure nothing burns.
If the turkey has a band of skin near the cavity opening, you can tuck the legs into the band. If not, simply crisscross the legs over the cavity and tie them together (this is called trussing) with a piece of kitchen string or twine. This helps everything cook more evenly.
Next, season the turkey by rubbing with oil or butter and sprinkling with herbs/salt/pepper per the recipe below.
What Temperature to Roast a Turkey:
Preheat the oven to 350°F, and then when you place the turkey in the oven, turn the oven down. Slow-roasted turkey at 325°F comes out perfectly tender and juicy.
According to the USDA, a turkey is fully cooked with both the meat and the center of the stuffing reach 165°F. Use a meat thermometer in the thickest part of the thigh and ensure it is not touching the bone.
I usually take the turkey out a few degrees early (around 160-162°F) as the temperature will continue to rise while it rests.
Use the drippings to create a quick and easy turkey gravy for the perfect holiday meal.
Cooking Times (approximate)
8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
14 to 18 pounds Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
18 to 20 pound Unstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
20 to 24 pounds Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours
Nutritional Facts:
Calories: 498, Carbohydrates: 1g, Protein: 70g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 232mg, Sodium: 648mg, Potassium: 787mg, Sugar: 1g, Vitamin A: 233IU, Vitamin C: 6mg, Calcium: 42mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe courtesy of Spend With Pennies.com
