If you’re looking for a stress-free way to prepare a tender and flavorful turkey for your holiday feast, this Easy Roast Turkey recipe is perfect for you. With simple ingredients like butter, herbs, and lemon, this roast turkey turns out golden and juicy without hours of prep or complicated techniques. Whether you’re a first-time cook or a seasoned pro, this recipe ensures a delicious centerpiece for any occasion.
Ingredients:
1 whole turkey (10-12 pounds), thawed and giblets removed
1 tablespoon olive oil
1/2 cup unsalted butter, softened
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
2 teaspoons salt
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
4 garlic cloves, smashed
1 onion, quartered
1 lemon, quartered
2 cups chicken or turkey broth, plus more if needed
Instructions:
Preheat the Oven: Set your oven to 325°F (165°C) and place a roasting rack in a large pan.
Prepare the Turkey: Pat the turkey dry with paper towels to ensure the skin crisps up. In a bowl, mix the softened butter with olive oil, salt, pepper, thyme, rosemary, and sage to create the herb butter.
Season the Turkey: Gently loosen the skin on the breast and thighs of the turkey. Spread half of the herb butter mixture underneath the skin, then rub the remaining butter over the surface of the turkey.
Stuff the Cavity: Stuff the turkey with the quartered onion, lemon, and smashed garlic cloves for added flavor.
Roast the Turkey: Place the turkey breast-side up on the roasting rack. Pour 2 cups of broth into the pan. Loosely cover the turkey with foil and roast for about 2 1/2 to 3 hours. Be sure to baste the turkey every 30-45 minutes with the pan juices, and add more broth as needed to keep the turkey moist.
Crisp the Skin: In the last 30-45 minutes of cooking, remove the foil to allow the skin to become golden and crispy.
Check for Doneness: Roast until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest and Serve: Let the turkey rest for 20 minutes before carving. Serve warm for a perfectly juicy and flavorful meal.
Serving Tips:
Carving the Turkey: After allowing the turkey to rest for about 20 minutes, carve it using a sharp knife. Start by removing the drumsticks, then slice the breast meat. Make sure to slice against the grain for the most tender pieces.
Side Dish Pairings: Serve your turkey with classic holiday side dishes like mashed potatoes, stuffing, roasted vegetables, cranberry sauce, and gravy to make the meal complete.
Presentation: Garnish the platter with fresh herbs or lemon slices to enhance the visual appeal of your roasted turkey. A few sprigs of rosemary or thyme can add a festive touch.
Storage Tips:
Refrigeration: If you have leftover turkey, store it in an airtight container or wrap it tightly in plastic wrap and foil. Refrigerate within two hours of cooking, and it will stay fresh for up to 3-4 days.
Freezing Leftovers: For longer storage, turkey can be frozen. Wrap the turkey tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will last for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.
Using Leftover Turkey: Leftover turkey can be used in a variety of recipes, such as turkey sandwiches, turkey soup, or turkey casserole. The flavorful meat is perfect for creating new dishes after the main event.
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FAQs:
Can I use a frozen turkey for this recipe?
Yes, you can use a frozen turkey, but it must be fully thawed before cooking. Allow about 24 hours of thawing in the refrigerator for every 4-5 pounds of turkey. Never thaw a turkey at room temperature to avoid food safety risks.
How can I keep my turkey moist during cooking?
To ensure your turkey stays moist, be sure to baste it with the pan juices every 30-45 minutes while it roasts. Additionally, spreading herb butter under the skin helps lock in moisture, and covering the turkey with foil during the first part of roasting prevents it from drying out.
Can I make this recipe in advance?
While it’s best to cook the turkey on the day of serving for the freshest results, you can prepare the herb butter and stuff the turkey a day ahead. Keep it covered in the refrigerator until you’re ready to roast.
What should I do if the skin isn’t crispy at the end of the cooking time?
If the skin isn’t crispy after roasting, remove the foil and increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking. Keep an eye on it to avoid burning, and you should achieve a golden, crispy skin.
Conclusion:
This Easy Roast Turkey recipe is the perfect combination of simplicity and flavor. The herb-infused butter keeps the turkey moist, while the garlic and lemon elevate the overall taste.Whether you’re making this for Thanksgiving, Christmas, or any other special occasion, this roast turkey will undoubtedly impress your guests and become a holiday tradition.
📖 Recipe:
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Easy Roast Turkey
- Total Time: 3-3.5 hours
- Yield: 10 servings
- Diet: Gluten Free
Description
This Easy Roast Turkey recipe delivers a perfectly juicy and tender turkey with minimal effort. Seasoned with a flavorful herb butter mixture and roasted to golden perfection, this simple turkey recipe is ideal for holiday gatherings or special occasions. Whether you’re a first-time cook or an experienced chef, this easy roast turkey ensures a delicious and hassle-free meal that will impress your guests.
Ingredients
1 whole turkey (10–12 pounds), thawed and giblets removed
1/2 cup unsalted butter, softened
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
1 onion, quartered
1 lemon, quartered
4 garlic cloves, smashed
2 cups chicken or turkey broth, plus more if needed
Instructions
- Preheat the oven to 325°F (165°C) and place a rack in a large roasting pan.
- Pat the turkey dry with paper towels. In a small bowl, mix softened butter, olive oil, salt, pepper, thyme, rosemary, and sage to create the herb butter.
- Loosen the skin over the turkey breast and thighs and spread half of the herb butter under the skin. Rub the remaining butter over the surface of the turkey.
- Stuff the turkey cavity with the onion, lemon, and garlic.
- Place the turkey on the roasting rack, breast-side up, and pour 2 cups of broth into the pan.
- Cover loosely with foil and roast for about 2 1/2 to 3 hours, basting every 30-45 minutes. Add more broth if needed.
- In the last 30-45 minutes of cooking, remove the foil to allow the skin to become golden and crispy.
- Roast until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Let the turkey rest for 20 minutes before carving and serving.
Notes
For added flavor, you can also stuff the turkey with additional herbs like parsley or thyme.
If the turkey is browning too quickly, tent it loosely with foil until the final 30 minutes.
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2.5-3 hours
- Category: Main Course, Holiday
- Method: Roasting
- Cuisine: American, Holiday
Nutrition
- Serving Size: 10 servings
- Calories: 450 kcal
