This roast turkey is a classic dish that’s perfect for gatherings! It’s juicy, flavorful, and cooked to a golden brown, making it a centerpiece everyone loves during festive times.
When I make roast turkey, I always sneak a piece of the crispy skin. Can you blame me? It’s the best part! 🦃 Plus, the leftovers make for great sandwiches the next day!
Ingredients & Substitutions
Turkey: A 12-14 pound turkey is ideal for roasting. If you’re serving a smaller crowd, a 10-12 pound turkey works too. Just keep an eye on the cooking time.
Butter: Unsalted butter adds richness. If you prefer dairy-free, use olive oil or a plant-based butter alternative.
Herbs: Dried herbs like thyme, sage, and rosemary enhance flavor. Fresh herbs can be used in equal amounts, giving a vibrant taste. If you don’t have these, Italian seasoning works as a good all-purpose substitute.
Garlic: Fresh garlic gives a stronger flavor than garlic powder. You can use more fresh cloves for deeper flavor, and feel free to skip garlic powder if using fresh.
How Do I Ensure My Turkey is Juicy and Flavorful?
The key to a delicious roast turkey lies in seasoning and proper cooking. Start by salting the turkey well; this helps to draw moisture into the meat. Rubbing butter all over the skin not only adds flavor but also helps achieve that crispy, golden crust.
- Preheat your oven to 325°F (165°C) to start.
- Trussing helps the turkey cook evenly, so use kitchen twine to tie the legs together gently. This also helps keep stuffing inside, if you choose to use it.
- Basting with pan juices every 45 minutes keeps the turkey moist. If you can, use a baster or a ladle for this job.
- Remember, cooking times can vary based on the oven and size of the turkey. Use a meat thermometer to check for doneness in the thickest part of the thigh!
How to Make a Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (12-14 pounds), thawed if frozen
- 1/2 cup unsalted butter, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- Fresh herbs (such as thyme, rosemary, and sage) for stuffing and garnish
- 1 cup chicken broth or water (for the roasting pan)
- Olive oil or additional melted butter, for brushing
How Much Time Will You Need?
Cooking a roast turkey typically takes about 3 to 3.5 hours. The prep will take around 30 minutes, and then it’s time for roasting! Just make sure to let the turkey rest for 20-30 minutes after cooking for juicy meat.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C) to get it nice and warm while you’re prepping the turkey.
2. Prepare the Turkey:
Take the turkey out of the packaging and remove the neck and giblets from the cavity. Give it a good rinse inside and out with cold water, then pat it dry with paper towels. This helps the skin crisp up nicely!
3. Season the Turkey:
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, thyme, sage, and rosemary. This mix will bring so much flavor!
4. Apply Butter and Spices:
Rub the melted butter all over the turkey—don’t forget under the skin for extra moisture! Once it’s well-coated, sprinkle the seasoning mixture all over the turkey, making sure to cover every spot.
5. Stuff the Cavity:
Fill the turkey’s cavity with the quartered onion, lemon halves, halved garlic, and a handful of fresh herbs. This will infuse amazing flavors throughout the turkey as it cooks.
6. Truss the Turkey Legs:
Use kitchen twine to tie the turkey legs together gently. This helps the turkey cook evenly and keeps all those delicious flavors inside.
7. Place in the Roasting Pan:
Set the turkey breast side up on a rack in a large roasting pan. Pour 1 cup of chicken broth or water into the bottom of the pan to keep it moist while roasting.
8. Roast the Turkey:
Pop the turkey into the oven and roast it until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. This usually takes about 3 to 3.5 hours (around 13 minutes per pound). Baste the turkey every 45 minutes with the juices from the pan to keep the skin juicy and flavorful.
9. Manage Browning:
If you notice the skin is browning too quickly, loosely cover it with aluminum foil to prevent burning.
10. Let the Turkey Rest:
Once it’s done, remove the turkey from the oven and cover it loosely with foil. Let it rest for 20-30 minutes before you carve it. This step ensures all the juices stay inside, making for juicy slices!
11. Carve and Serve:
Finally, carve the turkey and arrange it on a platter. Garnish with fresh herbs and roasted garlic cloves. Serve it up with your favorite sides!
Enjoy your perfectly golden and aromatic roast turkey! It’s a dish that brings everyone together. 🍗
Can I Use Frozen Turkey for This Recipe?
Yes, but you’ll need to fully thaw it before cooking. The best method is to place it in the refrigerator for 1-2 days, depending on its size. For a faster option, submerge it in cold water (in a sealed bag) for about 30 minutes per pound, changing the water every 30 minutes until thawed.
What Should I Do If the Turkey is Browning Too Quickly?
If you notice that the skin is browning too quickly, simply tent the turkey loosely with aluminum foil. This will shield it from further direct heat while allowing the meat to cook through evenly.
How Should I Store Leftovers?
Any leftover turkey can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, wrap it well and freeze for up to 3 months. When reheating, add a splash of broth or water to keep it moist.
Can I Prepare the Turkey a Day Ahead?
Absolutely! You can prep the turkey by seasoning and stuffing it the day before. Keep it covered in the refrigerator overnight. Just allow it to sit at room temperature for about 30 minutes before roasting to ensure even cooking.
