Roast Turkey Recipe

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roast turkey recipe is perfect for a holiday feast or any special occasion. Juicy, tender, and flavorful, this recipe ensures your turkey comes out perfectly cooked with crispy golden-brown skin every time. With easy-to-follow steps and simple ingredients, you’ll impress your family and friends with this show-stopping main course.

Prep Time : 20 minis

Cook Time : 4 hrs

Rest Time : 20 minis

Total Time : 4 hrs 40 minis

Yield: 1

Servings : 8

Seasons: Suitable throughout the Year

Courses: Dinner

Cuisines: American

Cooking Methods: Roasting

Difficulty level: Beginner, Intermediate

Recipe Badges: Delicious, Healthy

Recipe Keys: Corn Free, Egg Free, Gluten Free, High Protein, Kids, Low Carb, Non Vegetarian, Nut Free

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Ingredients

For the Turkey:

1 whole turkey (12–14 pounds)
1/2 cup unsalted butter, melted
2 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder

For the Stuffing (Optional):

1 loaf of day-old bread, cubed
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 cup chicken or turkey broth
1 tsp dried sage
1 tsp dried thyme
1/2 cup melted butter
Salt and pepper to taste

Direction

Preheat the Oven:
Preheat your oven to 325°F (165°C).
Prepare the Turkey:
- Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes before roasting.
- Remove any giblets and the neck from the turkey’s cavity. Pat the turkey dry with paper towels.
Season the Turkey:
- Rub the entire turkey (inside and out) with melted butter and olive oil.
- Season generously with salt, pepper, and garlic powder.
Prepare the Stuffing (Optional):
If you’re adding stuffing, combine cubed bread, onion, celery, minced garlic, sage, thyme, and melted butter. Gradually add the broth until the stuffing is moist but not overly wet. Stuff the mixture into the turkey’s cavity just before roasting.
Place the Turkey in a Roasting Pan:
Place the turkey breast-side up in a large roasting pan. Tuck the wings under the body to prevent them from overcooking.
Roast the Turkey:
Roast the turkey for 3 to 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Plan for 13-15 minutes of cooking per pound as a general rule of thumb. Baste the turkey every 30 minutes with its own juices to ensure the skin stays golden and crispy.
Rest the Turkey:
Once fully cooked, remove the turkey from the oven and let it rest, covered loosely with aluminum foil, for 20–30 minutes. This allows the juices to redistribute, resulting in a tender, juicy bird.
Carve and Serve:
Carve the turkey and serve with your favorite sides.