A fool-proof, easy roasted turkey recipe with golden crispy skin is essential for the holidays. Simple ingredients, flavorful results!
Why this recipe works
Making the perfect roasted turkey doesn’t have to be complicated or time-consuming. You will only need butter, broth, salt, pepper, and a blend of aromatic herbs to enhance the flavor. Plus, you can easily turn those juicy pan drippings into homemade turkey gravy to smother your dish with. It’s a win-win.
We’ve got you covered on the how to cook a turkey for beginners crash course. Below are some important tips for thawing a turkey, what temperature to cook it to, and how long it should be in the oven.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TURKEY – This roasted turkey recipe works best for a 13-14 pound turkey, max 16 pounds. The general rule is to roast an unstuffed turkey for 13 minutes per pound. Use this metric to calculate how long to roast your turkey based on its weight. Ours took just under 3 hours to roast. Don’t truss the turkey legs – you’re banking on the air circulating in the cavity while in the oven in order to cook evenly.
BUTTER – We are partial to using butter on the turkey as it yields golden crispy skin, however, you can easily substitute with olive oil if preferred.
How to Make Roasted Turkey
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 450 degrees F.
- Pat the turkey dry with paper towels. Discard paper towels.
- Place the turkey in a roasting pan. Remove the giblets and neck, either save for use or discard. Tuck the wings behind the turkey’s shoulders. At this point, if you want to add the optional ingredients, you can add them to the turkey’s cavity.
- Sprinkle Kosher salt and fresh ground black pepper all over the turkey. Add the butter on the top of the turkey.
- Add 2 cups of chicken broth (or vegetable broth or water) to the bottom of the pan.
- Place the roasting pan with the prepared turkey in the center rack of the preheated oven. Close the door. Reduce the heat to 350 degrees F. Bake for 13 minutes per pound. A 13-14 pound turkey should be done in just under 3 hours.
- Using a turkey baster, you can baste the liquids over the top of the turkey every 45 minutes. As the turkey gets close to being done, keep an eye on it – if the top looks too brown, then you can use a foil tent to protect the top from over-browning.
- Check the turkey using a meat thermometer inserted into the thickest part of the breast and thigh. It should register at 165 degrees F when done. Or, remove it from the oven at 160F as it will continue to rise in temperature as it rests.
- Allow the turkey to rest for 15-20 minutes before carving.
Frequently Asked Questions & Expert Tips
A whole roasted turkey should be cooked to an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the breast, or 175F when inserted into the thigh. I typically remove my turkey from the oven when it reaches 160F as it will continue to cook when resting.
It’s best to allot 24 hours for every 5 pounds of turkey when thawing. Place the turkey, in its packaging, on a baking sheet in the fridge. If you are pressed on time and your turkey is still frozen then you can submerge the packaged turkey in a cooler or sink filled with cold water. Change the water every 30 minutes until thawed. Do not use warm or hot water.
It is best to cook your stuffing in a casserole dish or throw together a batch of crockpot stuffing on the side. You want the air to circulate in the cavity to help it properly cook. If you stuff the cavity then you risk the stuffing and the turkey cooking at different rates. It’s best to do it on the side.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. You can also freeze leftovers in an air-tight container or large ziptop bag for up to 3 months, though it tends to dry out when frozen and thawed.
Yes, it’s important to let your turkey rest after cooking it. Allowing it to rest will help redistribute the juices throughout the meat. If you prematurely cut into the turkey and release the juices that have yet to soak in then you can end up with dry meat. Let it rest for 15-20 minutes before carving in – use that time to whip up some turkey gravy on the stovetop.
Serving Suggestions
Roasted turkey is usually the centerpiece of big holiday spreads whether it’s for Thanksgiving, Easter, or Christmas. However, that doesn’t mean you can’t make it year-round. Serve with classic turkey side dishes such as sweet potato casserole, crockpot green bean casserole, and mashed potatoes.
More Related Recipes
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Roasted Turkey
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 pound whole turkey thawed or fresh
- 2 cups chicken stock or substitute the same amount water or vegetable stock
- ½ cup unsalted butter 1 stick, softened to room temperature
- 1-2 Tablespoons Kosher salt or amount to taste
- ½ teaspoon fresh ground black pepper or peppercorn medley or amount to taste
Optional Ingredients
- 1 lemon sliced
- 2-4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2-4 cloves garlic minced
Things You’ll Need
Before You Begin
- We are partial to using butter on the turkey as it yields golden crispy skin, however, you can easily substitute with olive oil if preferred.
- Don’t truss the turkey legs – you’re banking on the air circulating in the cavity while in the oven in order to cook evenly.
- Thawing – It’s best to allot 24 hours for every 5 pounds of turkey when thawing in the refrigerator. Place the turkey, in its packaging, on a baking sheet in the fridge. I always recommend giving yourself 1 extra day for the turkey to thaw in the refrigerator just in case.
- If you are pressed on time and your turkey is still frozen then you can submerge the packaged turkey in either a cooler or sink filled with cold water. Change the water every 30 minutes until thawed. Do not use warm or hot water.
- A whole roasted turkey should be cooked to an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the breast or 175F when inserted into the thigh. I typically remove my turkey from the oven when it reaches 160F as it will continue to cook when resting.
Instructions
- Preheat the oven to 450 degrees F.
- Pat the turkey dry with paper towels. Discard paper towels.
- Place the turkey in a roasting pan. Remove the giblets and neck, either save for use or discard. Tuck the wings behind the turkey's shoulders. At this point, if you want to add the optional ingredients, you can add them to the turkey's cavity.
- Sprinkle Kosher salt and fresh ground black pepper all over the turkey. Add the butter on the top of the turkey.
- Add 2 cups of chicken broth (or vegetable broth or water) to the bottom of the pan.
- Place the roasting pan with the prepared turkey in the center rack of the preheated oven. Close the door. Reduce the heat to 350 degrees F. Bake for 13 minutes per pound, so a 13-14 pound turkey should be done in just under 3 hours.
- Using a turkey baster, you can baste the liquids over the top of the turkey every 45 minutes. As the turkey gets close to being done, keep an eye on it, if the top looks too brown, you can use a foil tent to protect the top from over-browning.
- When you think the turkey is done, using a meat thermometer, check the thickest part of the breast and thigh. It should register at 165 degrees F when done.
- Allow the turkey to rest for 15-20 minutes before carving.
Expert Tips & FAQs
- Don’t forget to save the pan juices to make homemade turkey gravy!
- Leftovers should be stored in an air-tight container kept in the refrigerator for up to 4 days. You can freeze leftovers in an air-tight container or large ziptop bag for up to 3 months, though it tends to dry out when frozen and thawed.
Nutrition
This post originally appeared here on Mar 17, 2019 and has since been updated with new photos and expert tips.
Amanda Davis
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Gillian Jones says
There are no flavour enhancers ,bacon on top ,parsley and lemon and onion in the cavity ,no stuffing either
Amanda Davis says
You can make any adjustments you like. This is just how to roast a turkey.
Peggy says
I love Turkey because it is SO easy.
Linda says
Turn the turkey over in the roasting pan so the back is on top. All the fat from the back seeps down into the breast making a juicer meat. (Grew up on a turkey.farm)