Roast Turkey Recipe
American · Main course · 210 min total
A classic roast turkey with crispy skin and juicy meat, perfect for holiday feasts. This recipe ensures a beautifully browned bird with rich, savory gravy.
30
min prep
min prep
180
min cook
min cook
12
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole turkey (12-14 lbs), thawed if frozen
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup unsalted butter, softened
- 1 onion, quartered
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 cup low-sodium chicken broth
Instructions
- Preheat oven to 425°F (220°C). Remove turkey from packaging, remove giblets and neck, and pat dry with paper towels.
- Season the cavity with salt and pepper. Rub the softened butter all over the skin, then season the outside with remaining salt and pepper.
- Stuff the cavity with onion, carrots, celery, thyme, and rosemary. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan. Roast for 30 minutes at 425°F.
- Reduce oven temperature to 350°F (175°C). Continue roasting, basting every 30 minutes with pan juices, until a thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 2.5 to 3 hours total.
- If the skin is browning too quickly, tent loosely with foil. Let turkey rest for 20 minutes before carving. Reserve pan drippings for gravy.
Tips
- Let turkey come to room temperature for 1 hour before roasting for even cooking.
- For extra crispy skin, dry-brine the turkey uncovered in the fridge overnight.
- Make gravy by whisking 2 tablespoons flour into the pan drippings over medium heat, then adding 1 cup chicken broth and simmering until thickened.
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