Comfort Food | Gluten Free | Healthy Recipes | Main Courses | Thanksgiving
ByMelissa Riker Updated
This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.
Jump to Recipe
This is the Best Roast Turkey recipe I’ve tried. You literally cannot mess it up and the turkey turns out incredibly moist and flavorful thanks to fresh herbs, onion, garlic, and a hint of lemon and loads of rich butter!
Want to save this recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
With Thanksgiving quickly approaching I thought it only fit to share my go-to roast turkey recipe. I know that roasting turkey can be intimidating and seem complicated but I promise it’s not. This is a fast, easy recipe that even the most inexperienced cooks can master at home!
A note on thawing…
The first time I cooked a Thanksgiving meal was in college. I didn’t go home for the holidays one year and had a friend who was staying at school too so I cooked for us. I had it all planned out except for one little detail, I didn’t defrost the frozen turkey I had bought far enough in advance!
And since we’re being honest, the first year I cooked for my husband I did the same thing! So first things first-I give my turkey about four days to defrost in the refrigerator. If you are buying a fresh turkey be sure to order ahead of time and pick up the day before if possible. (See this Thanksgiving planner for more tips that help you prepare!)
So now that we’ve covered the essential defrosting step learning how to roast a turkey is easy-peasy! Simply stuff with yummy flavorings, oil up the outside and start the cooking process breast side down to keep the meat incredibly juicy!
Ingredients
- turkey-fresh or frozen and thawed
- parsley, sage, rosemary, and thyme lend the perfect seasoning or you can try m y favorite homemade turkey rub
- lemon pairs perfectly with poultry without being overpowering
- apples and onion are placed inside the cavity and steam as the bird cooks, infusing it with delicious flavor and moisture
- unsalted butter adds tons of flavor and helps the skin turn a beautiful golden brown
- salt & pepper to season to taste
Step by step
- Allow the turkey to rest at room temperature 30-60 minutes.
- After allowing it rest, remove neck, giblets, and any gravy packet that might be in the cavity. Pat the inside and outside dry with paper towels.
- Combine salt and pepper and dried herbs in a bowl and rub the herb mixture inside the turkey cavity.
- Add the fresh herbs, lemon, apples, and onion to the inside of the cavity to fill it up with flavor!
- Brush the skin with olive oil or melted butter, then flip so the bird is resting breast side down and continue to coat with oil or butter.
- Cook for one hour at 400 degrees, then another hour at 350 degrees. Remove the turkey and flip it breast side up. Return to the oven for 30 minutes or until temperature reaches 165 degrees.
- After removing from oven, tent with aluminum foil and allow to rest for 45 minutes before serving. (While it rests, make the homemade turkey gravy from the drippings.)
FAQs
How long does it take to defrost a turkey?
Thaw time in the fridge requiresabout 24 hoursfor every 5 pounds in a refrigerator set at about 40° F. To thaw in cold water requiresabout 30 minutesper pound in cold water, refreshed every30 minutes.
Do I need to rinse the turkey?
The FDA does not recommend rinsing the turkey: Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops.
Do I need to truss the legs?
Trussing (tying the legs together) is strictly for presentation. I do not truss to allow for more air flow around the turkey breast.
Should I brine first?
This is completely optional and not at all necessary for this recipe. You will need to rinse the turkey if you brine it so if you do so, follow these safety precuations.
Why do I need to let it rest before roasting?
The resting time before preparing allows it to warm slightly and the skin to dry out prior to being prepped for roasting.
Can I stuff my turkey?
I prefer to bake my stuffing separately so that I have room for the aromatics inside the turkey cavity and it cooks more evenly when not stuffed. If you do decide to stuff it follow the FDA guidelines to ensure it cooks through and is safe to eat.
How long do I roast turkey?
Roast an unstuffed turkey at 350 degrees 13 minutes per pound, always checking the temperature at the thickest part of the thigh to ensure it cooks to 165 degrees.
Can I make this roast in a convection oven?
The cook time is faster in a convection oven, so lower the temperature to 300 and check the temperature regularly after 2 hours for a turkey under 18 pounds and 2.5 hours for one larger than 18 pounds. The convection oven may also brown the wings and drumsticks, so tent them in foil.
How big of a turkey should I buy?
Plan on at least one pound per person. This accounts for the weight of not just the meat but also the inedible parts such as bones, etc.
Can I substitute dry/fresh herbs in this recipe?
Yes! The rule of thumb is to use 3 times as much fresh as dry but the amount of herbs you use if very flexible and you can add more or less to your preference.
Why do you rest after roasting? Can I skip it?
Do not skip this step! The 45 minutes of resting time allows the juices to reabsorb into the meat. This makes carving easier and less juice will end up on your cutting board, avoiding dry meat. This also gives you time to make gravy with the drippings!
How do you carve a turkey?
The best way to learn this is to watch, I suggest this video to get a full tutorial.
Tips for best results
- Roasting initially breast side down helps prevent drying of the meat.
- If the skin is browning too quickly, tent with aluminum foil.
- Monitor the temperature closely, it is done when a thermometer inserted into the breast reads 165 degrees. Be careful not to over-cook, if you cook much past 165 degrees it will start to dry out.
- Stuffed turkeys will need to cook longer, this recipe is for an unstuffed turkey.
Easy-peasy right? I guarantee this will be the most moist roast turkey you’ve ever tried!
Ready to round out your holiday menu?
Thanksgiving Sides
- Cranberry Relish
- Best Turkey Gravy
- Sweet Potato Casserole
- Candied Yams
- Slow Cooker Sweet Potatoes with Bacon
- Cheddar Chive Mashed Potatoes
- Traditional Corn Pudding
Thanksgiving Desserts
- Pumpkin Cheesecake Pie
- Sweet Potato Pie
- Southern Pecan Pie
- Chocolate Pecan Pie
If you try this recipe, please comment and rate it below, I love hearing from you!
Best Roast Turkey Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 7 reviews
- Author: Melissa Riker
- Total Time: 2 hours 40 minutes
- Yield: 6 1x
Description
Roasting a Thanksgiving Turkey is easier than you think-a few simple steps will have your main dish perfectly cooked and ready for guests!
Ingredients
Scale
- turkey (recipe is based on 10-12 pounds, adjust cook time for smaller or larger bird)
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon, quartered
- 2 apples, halved
- 1 yellow onion, peeled and quartered
- 3 tablespoons butter or olive oil
Instructions
- Remove defrosted turkey from refrigerator and allow to warm to room temperature 30-45 minutes.
- Preheat oven to 400 degrees. Prepare a roasting pan with a rack and spray with nonstick spray.
- Remove neck and giblets from turkey cavity. Rinse with water and pat dry with paper towels. Move turkey to the rack.
- In a small bowl combine salt, pepper, and dried herbs. Use hands to rub mixture inside the cavity to coat. Add fresh herbs, onion, apple, and lemon to the cavity. Brush outside of turkey with olive oil or melted butter. Flip turkey over so that the breast side is down and brush remaining areas with butter or olive oil.
- Place turkey in the oven uncovered and cook for one hour. Lower heat to 350 degrees and cook another hour. Remove turkey from oven and carefully turn over so breast side is facing up. Return to oven and cook an additional 30 minutes or until a thermometer stuck in the thickest part of the thigh and/or breast reads 165 degrees. If your turkey is getting too brown on top loosely tent with aluminum foil.
- After removing from oven tent with aluminum foil and allow to rest 45 minutes before serving.
Notes
- Roasting the turkey initially breast side down helps prevent drying of the meat.
- If the turkey is browning too quickly, tent with aluminum foil.
- Monitor the turkey temperature closely, it is done when a thermometer inserted into the breast reads 165 degrees.
- Stuffed turkeys will need to cook longer, this recipe is for an unstuffed turkey.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: main
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 577
- Sugar: 4.6 g
- Sodium: 770.3 mg
- Fat: 13.3 g
- Carbohydrates: 8.8 g
- Protein: 103.2 g
- Cholesterol: 312.9 mg
