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Easy Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: admin
  • Prep Time: 1 hour
  • Cook Time: 4 hours
  • Total Time: 5 hours
  • Yield: Serves approximately 10-12 people (size dependent)
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This easy roast turkey recipe provides a simple and classic method for preparing a flavorful, juicy turkey. The bird is generously seasoned, stuffed with fresh herbs, lemon, and garlic, and slow-roasted to perfection at a moderate temperature for a tender, golden-brown result. Perfect for holidays or any special meal, this recipe ensures a moist and delicious centerpiece.

Ingredients

Scale

Turkey and Seasonings

  • 1 Whole Turkey, thawed (any size)
  • 4 tablespoons softened unsalted butter
  • 4 tablespoons olive oil
  • Salt (kosher salt recommended)

Stuffing for Cavity

  • 1 lemon, quartered
  • 1 whole head garlic, halved crosswise
  • 1 ounce mix of fresh herbs (rosemary, sage, and/or thyme)

Instructions

  1. Prepare Turkey: About 1 hour before roasting, remove the turkey from the fridge and plastic packaging. Pat dry any excess moisture with paper towels. Remove any giblets or neck from the cavity, including checking under the neck flap for any bags. Place the turkey breast side up on a plate or baking tray and let it sit at room temperature for 45 to 60 minutes.
  2. Preheat Oven and Arrange Racks: Move the oven racks so the top rack is in the lower third position. Preheat your oven to 325° F (163° C).
  3. Make Butter-Oil Mixture: In a small bowl, whisk together softened butter and olive oil until mostly combined, leaving some small chunks of butter for texture.
  4. Stuff the Turkey: Quarter the lemon and cut the garlic head in half crosswise. Place the fresh herbs, lemon pieces, and garlic halves into the turkey cavity, without overstuffing. If the legs are tied with plastic, remove and re-tie with kitchen twine if necessary to hold the stuffing and legs together.
  5. Position Turkey on Roasting Rack: Transfer the turkey breast side up onto a roasting pan fitted with a wire rack. Tuck the wings behind the turkey by pulling the wing tips out, up, and down to secure them behind the larger wing section for even cooking.
  6. Apply Butter-Oil Rub: Gently rub the butter and olive oil mixture all over the turkey, focusing on the breast, wings, legs, and thighs to ensure even coating.
  7. Season with Salt: Using clean hands, sprinkle kosher salt generously and evenly over the entire surface of the turkey.
  8. Roast the Turkey: Place the turkey in the preheated oven and cook for roughly 16 minutes per pound. Use a meat thermometer to ensure the breast reaches an internal temperature of 165° F (74° C).
  9. Rest Before Carving: Remove the turkey from the oven and let it rest for 30 minutes before carving to allow juices to redistribute for a moist and tender result.

Notes

  • Be sure to let the turkey come to room temperature before roasting to ensure even cooking.
  • Use a meat thermometer to accurately measure doneness; the safe internal temperature for turkey breast is 165°F (74°C).
  • Resting the turkey after roasting helps keep it juicy and easier to carve.
  • Tying the legs and tucking the wings helps with even cooking and better presentation.
  • If the turkey is very large, consider tenting with foil if it browns too quickly.

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Find it online: https://speedyhomecooking.com/easy-roast-turkey-recipe/