This roast turkey is the star of any dinner table! With crispy skin and tender meat, it’s sure to impress your family and friends.
There’s something magical about the smell of turkey filling the house. I can’t help but sneak a slice before dinner! Just pair it with gravy and you’re all set for a feast!
Key Ingredients & Substitutions
Turkey: A 10-12 pound turkey is ideal for a group. If you need a smaller size, a 5-8 pound turkey works too. You can also use a turkey breast if that’s your preference.
Butter: Unsalted butter is the best choice for rubbing on the turkey, but you can substitute with olive oil for a lighter option or dairy-free margarine.
Herbs: Fresh herbs like rosemary, thyme, and sage add tons of flavor. If you don’t have fresh, use dried herbs at about a third of the amount. I love using herbs from my garden for freshness!
Broth: Low-sodium chicken broth keeps the turkey moist while roasting. If you are vegetarian or have dietary restrictions, vegetable broth is a perfect substitute.
What’s the Best Way to Ensure a Juicy Turkey?
To keep your turkey moist, basting is key! Basting involves ladling pan juices over the turkey every 45 minutes during roasting. This helps keep the skin crispy and the meat juicy.
- Once the turkey is in the oven, use a baster or ladle to scoop up the juices and pour them over the turkey.
- If the breast is browning too quickly, cover it with foil to protect it from burning.
- Always allow the turkey to rest covered before carving, which redistributes the juices throughout the meat!
How to Bake a Delicious Roast Turkey
Ingredients You’ll Need:
- 1 whole turkey (10-12 pounds), thawed if frozen
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large onion, quartered
- 1 lemon, halved
- 1 head garlic, halved crosswise
- Fresh herbs (such as rosemary, thyme, and sage), a handful
- 2 cups low-sodium chicken broth or water (for basting and pan)
- Optional: 3-4 large garlic cloves, whole peeled (for roasting around turkey)
- Optional: Fresh herb sprigs, for garnish
- Optional: Cranberry sauce, for serving
How Much Time Will You Need?
This recipe requires about 15-20 minutes for preparation and then about 2 to 3 hours to roast, depending on the size of your turkey. Remember to allow time for resting after cooking, about 20-30 minutes, to keep the meat juicy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). This will ensure the turkey cooks evenly and gets that perfect golden color!
2. Prepare the Turkey:
Take the turkey out of its packaging. Remove the giblets and neck from inside the cavity, and pat the turkey dry with paper towels. This is important for getting crispy skin later!
3. Season the Cavity:
Generously rub the inside of the turkey with salt and pepper. Then stuff the cavity with the quartered onion, lemon halves, halved head of garlic, and a few sprigs of fresh herbs. This will infuse wonderful flavors into your turkey!
4. Season the Outside:
Brush the outside of the turkey with the melted butter and olive oil, covering it well. Don’t be shy with the salt and pepper here—seasoning the skin is key to delicious flavor!
5. Truss the Legs:
Using kitchen twine, tie the legs together to help the turkey cook evenly. Tuck the wing tips under the body to prevent burning.
6. Place in the Roasting Pan:
Set the turkey breast-side up on a rack in a large roasting pan. If you like, scatter additional garlic cloves around it for extra flavor.
7. Add Broth or Water:
Pour the chicken broth or water into the bottom of the roasting pan. This will keep the drippings from burning while helping to baste the turkey.
8. Roast the Turkey:
Put the turkey in the preheated oven. Roast it uncovered, basting every 45 minutes with the pan juices to keep it moist and promote crisping of the skin. Expect cooking time to be around 13-15 minutes per pound.
9. Cover if Needed:
If the turkey’s breast browns too quickly, loosely cover it with aluminum foil after about 2 hours to prevent burning.
10. Check the Temperature:
Insert a meat thermometer into the thickest part of the thigh (without touching the bone). When it reaches 165°F (74°C), your turkey is done!
11. Let it Rest:
Carefully take the turkey out of the oven and tent it loosely with foil. Allow it to rest for at least 20-30 minutes before carving to help maintain its juicy texture.
12. Carve and Serve:
Time to dig in! Carve the turkey and serve it on a platter, garnished with fresh herbs and roasted garlic. Don’t forget the cranberry sauce on the side!
Enjoy your perfectly golden, crispy-skinned roast turkey with flavorful, juicy meat! This is the centerpiece of any festive meal!
Can I Use a Frozen Turkey?
Yes, you absolutely can! Just be sure to fully thaw it in the refrigerator for 1-2 days before cooking. A faster method is submerging it (still wrapped) in cold water, changing the water every 30 minutes until thawed.
What Should I Do if the Turkey is Browning Too Quickly?
If the turkey breast is browning too quickly, loosely cover it with aluminum foil to prevent the skin from burning while the rest of the turkey finishes cooking.
How Do I Know When the Turkey is Fully Cooked?
The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; the temperature should read 165°F (74°C).
Can I Make Gravy with the Drippings?
Yes! After removing the turkey, place the roasting pan on the stovetop. Whisk in some flour to create a roux, then gradually add broth while stirring to create a delicious gravy using the flavorful drippings!
