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!
Nutrition Facts
Ingredients
Instructions
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NotesPro Tips
Check out all of my Thanksgiving recipes here.
*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 and Turkey Soup!
For a smaller group, try my easy roast chicken recipe.
Tools to Help With Roasting
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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!
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Reviews from the Original Source
I roasted my 1st turkey with this method! This roasting method recipe worked for a 15.7lb turkey- I wet brined for a day prior. It ended up taking about 4 hours total because I took it out to baste and temp check quite a lot, and the timeline was what I expected! We don’t have a fancy oven or thermometer setup but still had great success. Next year I will use a proper roasting pan and baster instead of silicone brush for an easier time (as you recommend!) Thank you so much for sharing this detailed and reliable recipe! 💙
I followed this recipe for Thanksgiving 2024. It came out great! It was deliciously seasoned and the turkey was moist. It browned nicely all over which made it a beautiful centerpiece for carving.
Turkey is intimidating but this recipe made it super clear and easy to follow along with. Our turkey came out PERFECT!!! Will be using this every year.
I loved this recipe but just a note to others it may be ready MUCH sooner than anticipated! I dry brined my turkey using your brining recipe and added the seasoning mix after brining. I used a 13 pound turkey and brined for about 36 hours or so. Added butter and olive oil (which took off most of the seasoning so in the future I'd just put the seasoning after the butter/oil), stuffed with poultry herbs, garlic, lemon, and half an orange. I baked at the higher temp for 45 minutes then reduced to 350 but rather than my turkey needing another 130 minutes or so it was ready in an hour. I definitely wasn't ready for it at that point so we turned the oven down to 175 and left it to warm for about an hour while we prepped other Thanksgiving sides. The turkey was DELICIOUS and everyone seemed really pleased with it; lots of compliments and this was my first turkey so thank you for such a wonderful recipe! I'm thinking maybe next turkey I'll still brine but cook at a lower temp rather than 350 🤔.
This is how I made our turkey last year; it was the best ever! I can't wait to do it again tomorrow! So moist and flavorful, with a perfect amount of crispiness.
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