Best Roast Turkey Recipe
Roasting a turkey is a rewarding and timeless cooking technique that results in tender, juicy meat with perfectly crispy, golden skin.
This roast turkey recipe is easy to follow and brings out the best flavors of the turkey with simple herbs, butter, and aromatics that make each bite flavorful without being overly complex. If you’re new to roasting turkey or just looking for a straightforward recipe with outstanding results, this is it. Whether you’re cooking for a crowd or simply craving a hearty, satisfying meal, this roast turkey will leave everyone asking for seconds.
Kitchen Equipment Needed
- Roasting Pan with Rack – A sturdy pan and rack allow for even cooking and crispy skin.
- Meat Thermometer – Essential for checking the internal temperature for juicy, perfectly cooked turkey.
- Basting Brush or Spoon – For applying butter and basting juices to keep the turkey moist.
- Kitchen Twine – Helps secure the turkey legs, making it easier to cook evenly.
- Carving Knife – For clean, even slices when serving.
- Foil – Useful for covering the turkey if it browns too quickly.
Ingredients Overview
- Turkey – A whole turkey between 10 to 14 pounds is ideal for roasting evenly and juicy meat.
- Butter – Adds flavor and moisture, creating a golden-brown skin.
- Aromatics (Onion, Carrot, Celery) – Infuse the turkey with subtle savory notes.
- Fresh Herbs (Rosemary, Thyme, Sage) – These classic herbs enhance the turkey’s natural flavors and aroma.
- Salt and Pepper – Simple seasoning that lets the flavors of the turkey and herbs shine.
- Garlic – Adds a delicate flavor that complements the herbs without overpowering.
Ingredients
- 1 whole turkey (10 to 14 pounds), thawed if frozen
- 1/2 cup unsalted butter, softened
- Salt and pepper, to taste
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 4 cloves garlic, peeled and crushed
- 1 cup chicken broth (or water)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Position the oven rack on the lowest level to make room for the turkey.
- Prepare the Turkey: Remove the neck and giblets from the turkey cavity. Rinse the turkey under cold water and pat it dry with paper towels.
- Season the Turkey: Rub the softened butter all over the turkey, including under the skin if possible. Generously season with salt and pepper on all sides.
- Add Aromatics: Stuff the turkey cavity with the onion, carrot, celery, fresh herbs, and garlic to add flavor from the inside as it roasts.
- Truss the Turkey: Use kitchen twine to tie the turkey legs together, helping it cook evenly.
- Place in Roasting Pan: Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist.
- Roast the Turkey: Transfer the pan to the oven and roast, basting with pan juices every 30–45 minutes. Plan on 15 minutes per pound, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
- Rest the Turkey: Once cooked, remove the turkey from the oven, cover it loosely with foil, and let it rest for 20–30 minutes before carving.
Recipe Tips
- Basting for Crispy Skin: While basting keeps the turkey moist, avoid over-basting, as it can prevent the skin from getting crispy.
- Using a Meat Thermometer: For the juiciest turkey, make sure the internal temperature reaches 165°F in the thickest part of the thigh.
- Adding Flavor Under the Skin: Gently lift the skin and rub some of the butter mixture directly onto the meat beneath for extra flavor.
- If the Skin Browns Too Quickly: Cover the turkey loosely with foil during the last part of roasting.
What to Serve With This Recipe
This roast turkey pairs wonderfully with a variety of side dishes. A simple green salad, mashed or roasted potatoes, and steamed vegetables make for a well-rounded, nutritious meal. You can also add a hearty grain like wild rice for additional flavor and texture, along with freshly baked rolls or crusty bread.
Frequently Asked Questions
Q: How do I keep the turkey breast from drying out?
A: Basting helps, but if the breast is cooking faster than the legs, cover it with a piece of foil. Removing the turkey from the oven when it reaches the correct internal temperature also helps keep it juicy.
Q: Can I use olive oil instead of butter?
A: Yes, olive oil is a great alternative and helps to crisp the skin, though butter adds a richer flavor.
Q: How can I tell if the turkey is done without a meat thermometer?
A: You can pierce the thickest part of the thigh, and the juices should run clear (not pink). However, a thermometer is the best way to ensure accurate doneness.
Serving Suggestions
- Serve with Fresh Herbs – Garnish with additional sprigs of rosemary and thyme for a fresh and inviting presentation.
- Add a Fresh Salad – A light salad with a tangy vinaigrette balances the richness of the turkey.
- Cranberry Sauce or Relish – This bright, tangy side complements the savory flavor of the turkey beautifully.
- Side of Steamed Vegetables – Simple steamed vegetables like green beans or carrots add color and variety to your meal.
Enjoy this succulent roast turkey as a centerpiece for any gathering or simply as a comforting, home-cooked meal with a touch of elegance!
Roasting a turkey
Equipment
- Roasting Pan with Rack – A sturdy pan and rack allow for even cooking and crispy skin.
- Meat Thermometer – Essential for checking the internal temperature for juicy, perfectly cooked turkey.
- Basting Brush or Spoon – For applying butter and basting juices to keep the turkey moist.
- Kitchen Twine – Helps secure the turkey legs, making it easier to cook evenly.
- Carving Knife – For clean, even slices when serving.
- Foil – Useful for covering the turkey if it browns too quickly.
Ingredients
- 1 whole turkey 10 to 14 pounds, thawed if frozen
- 1/2 cup unsalted butter softened
- Salt and pepper to taste
- 1 onion quartered
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh sage
- 4 cloves garlic peeled and crushed
- 1 cup chicken broth or water
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Position the oven rack on the lowest level to make room for the turkey.
- Prepare the Turkey: Remove the neck and giblets from the turkey cavity. Rinse the turkey under cold water and pat it dry with paper towels.
- Season the Turkey: Rub the softened butter all over the turkey, including under the skin if possible. Generously season with salt and pepper on all sides.
- Add Aromatics: Stuff the turkey cavity with the onion, carrot, celery, fresh herbs, and garlic to add flavor from the inside as it roasts.
- Truss the Turkey: Use kitchen twine to tie the turkey legs together, helping it cook evenly.
- Place in Roasting Pan: Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist.
- Roast the Turkey: Transfer the pan to the oven and roast, basting with pan juices every 30–45 minutes. Plan on 15 minutes per pound, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
- Rest the Turkey: Once cooked, remove the turkey from the oven, cover it loosely with foil, and let it rest for 20–30 minutes before carving.
