Introduction

This Roast Turkey recipe delivers a perfectly golden, juicy centerpiece for any holiday feast. The method ensures crispy skin and moist meat every time. For other comforting meal ideas, try this Ground Beef and Rice Casserole | Easy Dinner Idea Recipe or this Cheesy Hot Bacon Dip Recipe.

Ingredients

The aroma of golden roast turkey filling your kitchen is pure holiday magic—crisp skin giving way to incredibly juicy, flavorful meat that makes every bite memorable.

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened (or olive oil)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 lemon, halved
• 2 cups chicken or turkey broth

Timing

Prep Time	30 minutes
Cook Time	3 hours
Total Time	3 hours 30 minutes

Context: This Roast Turkey recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Turkey

Remove the Roast Turkey from its packaging and pat it completely dry with paper towels. A dry skin ensures maximum crispiness during roasting.

Check the main and neck cavities for giblets and remove them if present. Let the turkey sit at room temperature for about 1 hour to promote even cooking.

Step 2 — Season Generously

Rub the entire surface of the turkey, including inside the cavity, with olive oil or softened butter. This helps the seasoning adhere and promotes browning.

Season liberally with salt and pepper, and add any other desired herbs like rosemary, thyme, or sage. For extra flavor, you can place aromatics like onion, lemon, and garlic inside the cavity.

Step 3 — Truss the Turkey

Tuck the wing tips behind the turkey’s back. This prevents them from burning during the long cooking time.

Using kitchen twine, tie the legs together at the ankles. Trussing helps the Roast Turkey cook evenly and maintains a neat, attractive shape for serving.

Step 4 — Preheat Oven and Arrange

Preheat your oven to 325°F (163°C). Place the turkey, breast-side up, on a rack set inside a roasting pan.

The rack elevates the bird, allowing hot air to circulate for even cooking and helping to prevent the bottom from becoming soggy.

Step 5 — Roast to Temperature

Place the Roast Turkey in the preheated oven. A general rule is to cook for about 13-15 minutes per pound, but always rely on a meat thermometer for accuracy.

Insert an oven-safe meat thermometer into the thickest part of the thigh, without touching the bone. The turkey is done when the thermometer reads 165°F (74°C). The breast meat should reach 160°F (71°C), as it will continue to cook while resting.

Step 6 — Baste for Color and Flavor

About halfway through the estimated cooking time, begin basting the turkey every 30-45 minutes with the pan juices. Basting adds flavor and helps achieve a beautifully golden-brown skin.

If the skin is browning too quickly, tent the breast loosely with aluminum foil to prevent over-browning while the rest of the bird finishes cooking.

Step 7 — Check for Doneness

Confirm the Roast Turkey is fully cooked by checking that the thigh juices run clear, not pink, when pierced with a knife. The legs should also move easily in their joints.

For an additional check, ensure the internal temperature of the stuffing (if used) has reached 165°F (74°C).

Step 8 — Rest Before Carving

Once the Roast Turkey reaches the correct temperature, carefully remove it from the oven. Transfer it to a cutting board or platter and tent it loosely with foil.

Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.

Step 9 — Carve and Serve

Begin carving your Roast Turkey by removing the legs and wings. Slice the breast meat against the grain for the most tender slices.

Arrange the carved meat on a warm platter and serve immediately with your favorite sides and gravy made from the pan drippings.

Nutritional Information

Calories	165
Protein	25g
Carbohydrates	0g
Fat	7g
Fiber	0g
Sodium	65mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Cornish hen — A smaller, leaner protein alternative that cooks faster while offering a similar savory flavor profile.
• Cauliflower roast — A low-carb, plant-based option that absorbs herbs beautifully for a satisfying, gluten-free main.
• Turkey breast only — Reduces cooking time and fat content while keeping the classic roast turkey taste.
• Olive oil or avocado oil — A heart-healthy, dairy-free substitute for butter that creates a crisp, golden skin.
• Vegetable broth baste — Lowers sodium compared to canned broths and keeps the turkey moist without added salt.
• Herb rub instead of salted seasoning — Fresh rosemary, thyme, and garlic provide robust flavor without the sodium.
• Quinoa or wild rice stuffing — A gluten-free, nutrient-dense alternative to traditional bread stuffing.
• Unsweetened applesauce — Can replace some fats in gravy or sides for a lighter, subtly sweet finish.

Serving Suggestions

• Pair your roast turkey with classic sides like creamy mashed potatoes, savory stuffing, and cranberry sauce for a traditional holiday feast.
• Serve roast turkey with roasted root vegetables such as carrots, parsnips, and Brussels sprouts to complement its rich flavor.
• Offer lighter pairings like a fresh garden salad or steamed green beans for a balanced meal any time of year.
• Slice the roast turkey thinly and arrange it on a large platter garnished with fresh herbs like rosemary and thyme for an elegant presentation.
• Use leftover roast turkey in sandwiches, salads, or soups to enjoy this versatile dish in new ways.
• Accompany your roast turkey with a rich gravy made from the pan drippings to enhance every bite.

Whether for a festive gathering or a cozy family dinner, these serving ideas will help you make the most of your delicious roast turkey.

Common Mistakes to Avoid

• Mistake: Roasting straight from the fridge. Fix: Let the turkey sit at room temperature for 60-90 minutes before roasting for even cooking.
• Mistake: Skipping the dry brine. Fix: Salt the turkey 24-48 hours in advance to deeply season and crisp the skin.
• Mistake: Overcooking the breast meat. Fix: Use a digital thermometer and remove the roast turkey when the breast reaches 155-160°F (it will carry over to 165°F).
• Mistake: Not trussing the legs. Fix: Tuck the wing tips and tie the legs together for a compact shape that cooks evenly.
• Mistake: Basting too frequently. Fix: Baste only once or twice to avoid cooling the oven and making the skin soggy.
• Mistake: Using a dull carving knife. Fix: Sharpen your knife beforehand for clean, beautiful slices that don’t shred the meat.
• Mistake: Stuffing the cavity with dressing. Fix: Cook stuffing separately in a dish to ensure the turkey and stuffing both reach safe temperatures.
• Mistake: Not letting the turkey rest. Fix: Rest your roast turkey for at least 30 minutes so the juices redistribute, resulting in moister meat.
• Mistake: Relying on pop-up timers. Fix: Use an instant-read thermometer in the thickest part of the breast and thigh for an accurate reading.
• Mistake: Roasting at one constant high temperature. Fix: Start at a high heat (425°F) to brown the skin, then reduce to 325°F to finish cooking gently.

Storing Tips

• Fridge: Refrigerate leftover roast turkey within 2 hours of cooking. Store in an airtight container for up to 4 days.
• Freezer: Freeze roast turkey in freezer-safe bags or airtight containers for up to 3 months. Slice or shred for easier thawing.
• Reheat: Reheat turkey to an internal temperature of 165°F. Use an oven, covered, with broth to keep it moist.

Always use a food thermometer to ensure your roast turkey reaches the safe minimum internal temperature during reheating.

Conclusion

This Roast Turkey recipe delivers a perfectly golden bird with juicy, flavorful meat. It’s a classic centerpiece for holiday meals or special gatherings. Give this method a try and share your results in the comments below!

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FAQs

How long should I roast a turkey per pound?

Roast turkey typically requires about 13 to 15 minutes per pound in a 350°F oven. Always use a meat thermometer to ensure the thickest part of the thigh reaches 165°F for safe and juicy results.

Should I cover the turkey with foil while roasting?

Covering the roast turkey with foil for the first two-thirds of cooking helps keep it moist. Remove the foil for the final portion to allow the skin to brown and crisp up perfectly.