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
Scale
- 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 1/2 - 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