Roast Turkey Recipe
This classic Roast Turkey Recipe is cooked to the perfect temperature inside and out, with extra crispy brown skin and juicy and flavorful turkey meat! Start it upside down and finish it breast side up for the absolutely perfect result!
Optional Turkey Seasoning:
Optional: Brine your turkey 2-3 days prior to roasting.
Remove the neck and giblets and pat the turkey completely dry.
Let the turkey sit out for an hour or until it gets close to room temperature. This ensures it will cook evenly.
Stuff the turkey with 1 Tablespoon butter, ½ lemon, thyme, rosemary, and garlic cut in half crosswise. Optional: Truss the legs by tying kitchen twine around them.
Move oven rack 1 level below the center. Preheat oven to 425 degrees.
Massage the entire turkey with butter and olive oil, getting into every nook and cranny. If desired, rub the turkey with the seasoning mix.
Place ¾ cup chicken broth on the bottom of the pan. Place the turkey breast side down on a roasting rack, tucking the wings underneath the bird. Roast for 20 minutes. Rotate the pan 180 degrees. Roast for 20 more minutes.
Remove from the oven and decrease heat to 350° degrees. Flip it so that it’s breast-side-up (Use Ove-Gloves or oven mitts). Baste it with ¾ cup chicken broth.
*At this point, the thighs are around 110° and the breast is around 85° (just what we want)!
Insert a thermometer into the thickest part of the breast and return it to the oven.
Roast until the thermometer reads 160°. Remove from the oven. It will reach 165 degrees while it sits.
Pro Tip: As the turkey nears completion, check on the color and increase heat to 500 degrees if additional browning is desired.
Let it sit for a full 20-30 minutes to allow the meat to fully absorb the juices before you slice into it.
While the turkey rests, prepare turkey gravy with the drippings in the pan.
• *If you brined your turkey I recommend using sodium free chicken broth so that your drippings aren’t too salty for making gravy.
• I don’t recommend cooking a turkey any larger than 15 lbs. It’s much better to cook 2 smaller turkeys. (Better flavor, texture, and double the drumsticks!)
• Be sure to save the carcass and any additional scraps for making stock.
• For a smaller group, try my easy roast chicken recipe.
• Watch this 2.5 minute video to see how to carve a turkey.
Tools to Help With Roasting
• Meat Thermometer- The single most important thing to have. Use one probe for the thigh, one for the breast. Never rely on the red popping thermometer.
• Ove Gloves- Makes it easy to grip the turkey and flip it over easily while protecting your hands. (Be sure to wash them after handling the turkey.)
• Roasting Pan- I use All-clad which is a little more expensive but super high quality and you'll have it forever.
• Kitchen Twine, Turkey Baster & Poultry Lifters
• Unsalted Chicken Broth- to add to your drippings if they taste too salty to make gravy with.
• Gravy Boat- This one keeps the gravy warm!
Calories: 500kcal, Carbohydrates: 1g, Protein: 66g, Fat: 25g, Saturated Fat: 7g, Cholesterol: 228mg, Sodium: 353mg, Potassium: 708mg, Fiber: 1g, Sugar: 1g, Vitamin A: 292IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 3mg