Easy Roasted Turkey Recipe
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There’s nothing quite like the sight of a beautifully roasted turkey at the center of your holiday spread. Whether it’s Thanksgiving or Christmas, you can’t go wrong with this oven-roasted turkey with crispy golden brown skin, tender, juicy meat, and the most amazing flavors of butter, garlic, fresh herbs, and a hint of lemon. It’s the easiest, most failsafe, DELICIOUS roasted turkey that will help you impress without the stress.
Ah yes, Thanksgiving turkey. You either love or hate preparing it. I’m one of those people that actually enjoys the whole process of brining, stuffing, cooking, and carving the turkey, especially now that I get to do it with my kids! Prepping and cooking a whole turkey isn’t exactly a walk in the park, so it’s understandable why many people just buy them from the store, ready to eat. I, on the other hand, like seeing a dish I’ve prepared with love sitting all gorgeous at the center of our Thanksgiving spread.
The good thing about this recipe is that it’s easy and straightforward, even first-timers won’t find it difficult. Let me guide you through the entire process, step by step, so you can enjoy roasted turkey like never before – crispy on the outside, tender and juicy on the inside, with mouth-watering flavors that will make your holiday celebrations extra special this year.
Why You’ll Love This Recipe
- Easy to follow: This recipe is ideal for all skill levels. With helpful tips and straightforward steps, even first-timers can feel confident about roasting a turkey!
- Full of flavor: Brushed with rich butter, seasoned with spices, and stuffed with fresh herbs and vegetables, this turkey comes out tender, juicy, and packed with savory goodness.
- Juicy and tender: Thanks to a butter rub and slow roasting, this turkey stays juicy and moist. No dry turkey in this house!
- Homemade goodness: By roasting your own turkey, you get to enjoy the process, customize every detail, and create a centerpiece that’s uniquely yours.
- Customizable seasoning: From classic fresh herbs to bold spices, you can adapt the seasoning to fit your family’s taste.
How to Make Roasted Turkey
This is the only roasted turkey recipe you’ll need for all your holiday celebrations. If you’ve never made one before, you’re in luck because this is the easiest, most foolproof recipe there is. The whole process does take a while and involves quite a number of steps, but I promise you that the final product is totally worth it! All good things take time, after all. Each step – brining, seasoning, stuffing, roasting, and resting the turkey – is important for achieving that beautiful, perfectly roasted turkey that you deserve.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Turkey: You will need a whole turkey for this recipe. Any fresh or frozen turkey from the store will work. If using frozen, make sure that your turkey is fully thawed before roasting (see tips below for how to properly thaw a turkey).
- Sea salt
- Brown sugar: Brown sugar adds a touch of sweetness to balance the savory flavors and helps create a caramelized, golden skin.
- Butter: Butter is essential for adding richness and achieving that delicious crispy skin. It also helps carry the flavors of herbs and seasonings throughout the meat.
- Onion and garlic: These aromatics will go inside the turkey and in the roasting pan, adding a delicious savory flavor to the turkey.
- Carrots
- Celery
- Rosemary: Adds a touch of freshness and helps deepen the flavor of the skin and meat. While you can use dried, I highly recommend using fresh rosemary for this recipe for better flavor.
- Lemon: Brightens the dish and balances the rich flavors of butter and herbs while preventing the dish from feeling too heavy.
- Dry white wine: Wine adds acidity and depth to the turkey, improving both its flavor and aroma.
- Ground black pepper
Step-By-Step Instructions
Ready to cook the perfect roasted Turkey? Don’t feel intimidated by the steps; they’re easier than you think. Simply follow the instructions below and you can’t go wrong!
Step 1: Brine
In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
Step 2: Prep
Preheat the oven to 350 degrees F (175 degrees C).
Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels. Discard the brine mixture.
Brush the turkey inside and out with half of the melted butter. Season the cavity of the turkey with freshly ground black pepper.
Step 3: Stuff
Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
Place the turkey breast-side down on a roasting rack in a shallow roasting pan.
Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf. Pour the white wine over the vegetables in the pan.
Step 4: Roast
Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours.
About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 F (74 C).
Step 5: Rest and serve
Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
Substitutions
This recipe only calls for simple, easy-to-find ingredients. You probably need to run to the store to get a turkey, but the rest you probably already have at home. If prefer to use alternative ingredients to the ones listed, here are my recommended substitutions:
- Brown sugar: Honey or maple syrup can work as alternatives, but use a little less and adjust to taste to avoid overpowering the dish.
- Butter: For a dairy-free option, use a good-quality plant-based butter or olive oil.
- Vegetables: If you want to replace or add to carrots and celery, sweet potatoes, parsnips, fennel bulbs, and green bell peppers are ideal options. Apples are a good choice, too!
- Rosemary: Use half as much dried rosemary if fresh isn’t available. You can also try fresh thyme, sage, tarragon, marjoram, parsley, or oregano.
- Lemon: Use orange or lime in place of lemon.
- Dry white wine: If you prefer a non-alcoholic option, use chicken broth with a splash of white wine vinegar or apple cider vinegar for a similar effect.
Expert Tips
- Give the turkey time to thaw: A good rule of thumb is to allot one day of thawing in the fridge for every 5 pounds of turkey, which means we need 4 days to thaw an 18-pound turkey like in this recipe. Also consider the brining time and the rest of the prep, so it’s ideal to buy your turkey a week before you need to serve it.
- Don’t wash the turkey: It might be tempting to rinse your turkey before cooking, but resist the urge! Washing poultry can actually spread bacteria around your kitchen, increasing the risk of contamination on surfaces. Don’t worry about bacteria – they will get killed in the oven while roasting.
- Cook stuffing separately: For the best texture and flavor, it’s best to cook stuffing outside of the turkey. When stuffing is cooked inside, it can take longer for both the bird and stuffing to reach a safe temperature, potentially drying out the turkey or risking undercooked stuffing.
- Cover if browning too quickly: If you notice the skin getting too dark before the turkey is done, tent it with foil to prevent burning while allowing it to continue roasting.
- Let it rest: Once your turkey is out of the oven, cover it loosely with foil and let it rest for at least 30 minutes. This not only makes it easier to carve, but it allows the juices to redistribute, so you can enjoy a juicier, more flavorful turkey.
How to Store This Recipe
Leftovers are unlikely when you make roasted turkey this good! But in case there are leftovers, slice the meat from the bone, transfer to an airtight container, and store in the refrigerator for up to 4 days. To freeze, cool in the refrigerator for at least 1 hour, transfer to a reusable freezer-proof bag, and keep in the freezer for up to 1 month.
To reheat, transfer the meat to a baking pan, add a small amount of turkey or chicken broth, cover the pan with foil, then warm gently in the oven at 300 F until warmed through. Defrost frozen turkey in the fridge for 1 to 2 days (depending on the quantity) before reheating. Do not defrost at room temperature for food safety purposes.
What to Serve with Roasted Turkey
Roast turkey is a holiday staple usually served with a side of gravy, stuffing, cranberry sauce, garlic mashed potatoes, and roasted vegetables. We love it with frozen roasted green beans, honey-glazed carrots, or a broccoli casserole.
They’re also delicious with biscuits, dinner rolls, and cornbread or corn pudding. Complete your meal with delicious seasonal drinks like frozen cranberry margarita or slow cooker mulled wine.
More Thanksgiving Recipes To Try
If you make this roasted turkey, please leave a review. I really appreciate each and every 5-star rating and review comment!
No-Fuss Roasted Turkey Recipe
Ingredients
- 1 whole turkey about 18 pounds, neck and giblets removed
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
- ½ cup unsalted butter melted, divided
- 2 large onions chopped, divided
- 4 medium carrots coarsely chopped, divided
- 4 stalks celery chopped, divided
- 3 sprigs fresh rosemary divided
- 1 whole lemon quartered
- 1 head garlic halved horizontally
- 1 whole bay leaf
- 1 cup dry white wine
- 1 pinch ground black pepper to taste
Instructions
- In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
- Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
- Preheat the oven 350 °F.
- Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels. Discard the brine mixture. Brush the turkey inside and out with half of the melted butter. Season the cavity of the turkey with freshly ground black pepper.
- Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
- Place the turkey breast-side down on a roasting rack in a shallow roasting pan. Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf. Pour the white wine over the vegetables in the pan.
- Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours.
- About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter. The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 °F °F.
- Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
- Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
Notes
- Allot one day of thawing in the fridge for every 5 pounds of turkey. Also consider the brining time and the rest of the prep, so it’s ideal to buy your turkey a week before you need to serve it.
- Don’t wash the turkey. Washing poultry can spread bacteria around your kitchen, increasing the risk of contamination on surfaces. Don’t worry about bacteria – they will get killed in the oven while roasting.
- Cook stuffing separately for the best texture and flavor. When stuffing is cooked inside, it can take longer for both the bird and stuffing to reach a safe temperature, potentially drying out the turkey or risking undercooked stuffing.
- If you notice the skin getting too dark before the turkey is done, tent it with foil to prevent burning while allowing it to continue roasting.
- Once your turkey is out of the oven, cover it loosely with foil and let it rest for at least 30 minutes. This not only makes it easier to carve, but it allows the juices to redistribute, so you can enjoy a juicier, more flavorful turkey.
