This Easy Roast Turkey is super simple to make. You don't have to brine or baste to have a perfectly juicy turkey with crispy skin. Just follow this easy method for the perfect Thanksgiving turkey!
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Why You'll Love This Recipe
This turkey recipe is suitable for home cooks of any level, from beginner to expert. Even if you've never cooked a turkey before, don't feel intimidated! This method is super approachable.
You'll simply stuff a few aromatics into the cavity, like carrots, onion, and celery. Then tie the legs and coat the skin with olive oil. Season it with salt and pepper, then pop it in the oven until it's perfectly golden and a meat thermometer reads 165°F. That's it!
Serve it with your favorite sides like fluffy mashed potatoes and homemade stuffing with french bread. Are you hosting a smaller Thanksgiving and don't need a whole turkey? Try these Maple Dijon Turkey Breast Tenderloins.
Ingredients
- Turkey: A 10-12 pound whole turkey, thawed, with neck and giblets removed. You can make a larger turkey, just adjust cook time accordingly.
- Veggies: Carrots and celery stalks, chopped into 1 inch chunks.
- Onion: Yellow onion, quartered.
- Rosemary: A few sprigs of fresh rosemary.
- Olive Oil: Olive oil to rub into the skin.
- Salt and Pepper: To generously season the turkey.
*The full ingredient list with amounts is in the recipe card below.
How to Prepare and Cook a Turkey
- Remove the thawed turkey from the fridge and allow it to sit at room temperature for 30 minutes. Preheat the oven to 325°F.
- Place the turkey, breast side up, on the rack of a roasting pan. Pat the turkey dry with paper towels. Place the carrots, celery, onions, and rosemary sprigs in the cavity. Don't stuff too tight, to allow for air flow.
- Tuck the wing tips under the turkey and tie the legs together with kitchen twine. Drizzle olive oil over the turkey. Using your hands or a silicone brush, rub the oil into the skin, including the sides and legs. Season generously with salt and pepper.
- Roast for 2 ½ - 3 hours, until an inserted thermometer at the thickest part reaches 165°F. If the skin is browning too quickly, cover the top with aluminum foil.
- Allow the turkey to rest for 20-30 minutes before carving, to allow the juices to redistribute.
Expert Tips
- Don't wash the turkey. This is absolutely not necessary and just spreads bacteria around your sink and kitchen.
- Your meat thermometer is your is your best friend. Cooking a turkey doesn't have to be a guessing game. With a meat thermometer, you'll know exactly when it's done! Just keep an eye on the turkey and test the temperature periodically when it's most of the way done. You want to insert it into the thickest part and have a reading of 165°F to ensure it's fully cooked but not overcooked.
- Don't skip the resting phase. It's so important to let the turkey rest for 20-30 minutes before carving it to allow the juices to redistribute.
- Use vegetables if you don't have a roasting rack. If you don't have a roasting rack, you can roast the turkey on top of a bed of vegetables, like carrots, celery, and onion.
Variations
- Swap out the olive oil for butter. Though I think olive oil creates a crispier skin, you could use butter instead.
- Stir some dried herbs into the olive oil before rubbing it into the skin. You can use your favorite herb blend, like Herbs de Provence. Or simply use whatever herbs you have in your pantry that you love with poultry, like rosemary, thyme, and parsley.
- Sprinkle some garlic powder onto the turkey. You could also add some garlic powder for a little extra flavor.
- Use some lemon. Add a quartered lemon into the cavity with the aromatics.
Serving Suggestions
This is the perfect roast Thanksgiving turkey, however you can serve it for any holiday! Serve it with your favorite sides, like mashed potatoes, stuffing, turkey gravy, rolls, green bean casserole, or sweet potato casserole.
Check out these tips on how to carve a turkey.
Frequently Asked Questions (FAQ's)
When cooking a turkey at 325°F, you should cook it around 15 minutes per pound. An 8-12 pound turkey will take about 2 ½-3 hours. A 12-16 pound turkey will take about 3-3 ½ hours. A 16-20 pound turkey will take about 3 ½-4 hours
To thaw your turkey, place it in the refrigerator. It will take about 24 hours for every 4-5 pounds of weight. A 12 pound turkey will take 3 full days to thaw in the refrigerator.
More Recipes
- Honey Wheat Dinner Rolls
- Roasted Carrots and Green Beans
- Fall Kale Salad with Sweet Potato
- Maple Balsamic Brussels Sprouts
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Easy Roast Turkey
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Main Dishes
- Method: Roast
- Cuisine: American
Description
This Easy Roast Turkey is super simple to make. You don't have to brine or baste to have a perfectly juicy turkey with crispy skin. Just follow this easy method for the perfect Thanksgiving turkey!
Ingredients
- 10-12 pound turkey, fully thawed with neck and giblets removed
- 1-2 medium carrots (cut into 1" chunks)
- 1-2 celery stalks (cut into 1" chunks)
- 1 yellow onion, quartered
- 2 fresh rosemary sprigs
- olive oil, for drizzling
- salt and pepper, for seasoning
Instructions
- Remove the thawed turkey from the fridge and allow it to sit at room temperature for 30 minutes. Preheat the oven to 325°F.
- Place the turkey, breast side up, on the rack of a roasting pan. Pat the turkey dry with paper towels. Place the carrots, celery, onions, and rosemary sprigs in the cavity. Don't stuff too tight, to allow for air flow.
- Tuck the wing tips under the turkey and tie the legs together with kitchen twine. Drizzle olive oil over the turkey. Using your hands or a silicone brush, rub the oil into the skin, including the sides and legs. Season generously with salt and pepper.
- Roast for 2 ½ - 3 hours, until an inserted thermometer at the thickest part reaches 165°F. If the skin is browning too quickly, cover the top with aluminum foil.
- Allow the turkey to rest for 20-30 minutes before carving, to allow the juices to redistribute.
Notes
If you don't have a roasting rack, you can roast the turkey on top of a bed of vegetables, like carrots, celery, and onion.
To roast a larger turkey, roast for 15 minutes per pound.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 472
- Sugar: 0.3 g
- Sodium: 815.9 mg
- Fat: 9.8 g
- Saturated Fat: 2.1 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 91.9 g
- Cholesterol: 271.8 mg
Keywords: turkey, roast turkey, Thanksgiving, main dishes, Christmas
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