When you’re looking to prepare a traditional turkey dinner, this easy roasted turkey recipe brings out the best flavors without complicated steps. Perfectly seasoned and golden-brown, it’s an inviting centerpiece that captures the warmth of a family gathering. With simple ingredients and classic techniques, you’ll have a beautifully roasted bird, full of savory aromas and juicy tenderness, right from your own oven.
Did You Know?
Turkey is an excellent source of lean protein and a traditional holiday staple. Roasting a whole turkey brings out rich flavors, while basting keeps the meat tender. When choosing your turkey, opt for a fresh, organic bird if possible, as it’s typically free from added preservatives or flavoring agents. Choosing high-quality poultry enhances both taste and texture, giving you a more wholesome meal.
Yield: Serves about 8-10 people
Ingredients:
1 (10-12 pound) turkey, thawed and giblets removed
1/2 cup unsalted butter, softened
Salt and freshly ground black pepper, to taste
1 tablespoon each of fresh rosemary, thyme, and sage, finely chopped
1 lemon, quartered
1 onion, quartered
4 garlic cloves, smashed
2 cups chicken broth
For the Gravy:
1/4 cup pan drippings (from roasted turkey)
1/4 cup all-purpose flour
2 cups chicken broth (or turkey broth if available)
Instructions:
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Preheat Oven: Set your oven to 425°F (220°C) for the initial high-heat roasting.
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Prepare the Turkey: Pat the turkey dry with paper towels, then gently loosen the skin over the breast. Rub softened butter underneath the skin and over the top. Season generously with salt, pepper, and fresh herbs.
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Stuff the Turkey: Place the lemon, onion, and garlic inside the cavity for added flavor.
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Truss the Legs: Use kitchen twine to tie the turkey legs together and tuck the wing tips under the body.
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Place in Roasting Pan: Position the turkey breast side up on a rack in a roasting pan. Pour chicken broth into the pan.
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Initial High-Heat Roasting: Roast the turkey at 425°F for 45 minutes to achieve a crispy, golden-brown skin.
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Reduce Temperature: After 45 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting, basting with pan juices every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Refer to the cooking time chart below.
Turkey Cooking Time Chart:
Turkey Weight Approximate Cooking Time 10-12 pounds 3 to 3.5 hours 12-18 pounds 3.5 to 4.5 hours 18-24 pounds 4.5 to 5 hours 24-26 pounds 5 to 5.5 hours -
Rest the Turkey: Remove the turkey from the oven, tent it with foil, and let it rest for 20-30 minutes before carving.
How to Make the Gravy:
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Prepare Pan Drippings: After roasting, carefully pour or spoon out about 1/4 cup of the pan drippings (skim off excess fat).
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Make a Roux: In a medium saucepan over medium heat, add the pan drippings and flour. Whisk constantly for 2-3 minutes until the mixture is golden brown.
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Add Broth: Gradually whisk in the chicken broth, continuing to whisk to avoid lumps. Bring the mixture to a simmer, allowing it to thicken for about 5-7 minutes.
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Season: Taste and season with salt and pepper as needed.
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Serve: Pour the warm gravy over carved turkey slices or serve on the side
Salt and freshly ground black pepper, to taste
Note on Gravy:
If you find there aren’t enough pan drippings to make gravy, here are a few options:
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Add Store-Bought Broth: Supplement with chicken or turkey broth. Use low-sodium varieties to control the saltiness, and add about 1/4 cup of butter to enrich the flavor if needed.
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Use Butter and Flour: To create a richer gravy, melt an extra 2-3 tablespoons of butter in the saucepan, then add flour to make a roux. Slowly whisk in the broth until you reach your desired consistency.
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Deglaze the Roasting Pan: Pour some warm broth or water into the roasting pan and gently scrape up any browned bits stuck to the bottom. These bits, known as fond, are packed with flavor and can add depth to your gravy.
These options will help you achieve a delicious, flavorful gravy even if the turkey doesn’t release enough drippings on its own.
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Nutritional Information (Per Serving)
Calories: 320, Protein: 36g, Carbohydrates: 0g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 130mg, Sodium: 230mg
Kitchen Tips, Great Ideas, How to Save Money:
- Thawing Time: For safe thawing, allow 24 hours of refrigerator thawing time per 4-5 pounds of turkey.
- Fresh Herbs: If fresh herbs aren’t available, use dried—just reduce the quantity by half.
- Butter Substitute: For a dairy-free option, use olive oil instead of butter.
- Save the Leftovers: Freeze turkey meat and carcass for broth or soups after the meal.
- Low-Sodium Broth: Opt for low-sodium broth to control salt content.
- Foil-Free Browning: Remove foil for the last 30 minutes to achieve a crisp, golden skin.
- Storing Drippings: Freeze leftover drippings in an ice cube tray for flavoring future dishes.
- Reheat with Moisture: Keep leftover turkey moist by reheating it with a small amount of broth.
- Brining Benefits: For juicier meat, brine the turkey 24 hours before cooking.
- Carving Tips: Allow the turkey to rest for easier carving and retain juices.
Let’s Learn About Choosing a Turkey
Choosing a turkey can make a significant difference in taste and quality. When selecting, look for a bird free from added sodium solutions or artificial flavors. Organic or free-range turkeys are raised without added hormones, enhancing the natural flavor. If you’re ordering a turkey, consider local farms or butchers for fresher, sustainably raised options. Fresh turkeys often have more flavor and a more tender texture than frozen, making your meal feel extra special.
How to Safely Thaw a Turkey and Turkey Safety
Safely thawing a turkey is crucial to prevent bacterial growth and ensure food safety. Here are the best methods:
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Refrigerator Thawing: This is the safest method. Allow 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey. Place the bird on a tray to catch any juices that may leak. For a 10-12 pound turkey, plan on 2.5-3 days of refrigerator thawing.
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Cold Water Thawing: Submerge the turkey (still in its original wrapping) in cold water, changing the water every 30 minutes to keep it cold. Allow 30 minutes of thawing time per pound of turkey. For a 10-12 pound turkey, expect around 5-6 hours of cold water thawing. Cook the turkey immediately after thawing.
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Avoid Room Temperature Thawing: Never thaw a turkey at room temperature, as it can lead to bacterial growth in the outer layers while the center remains frozen.
Turkey Safety Tips
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Cook to the Right Temperature: Ensure the turkey reaches an internal temperature of 165°F in the thickest part of the thigh and breast to kill any harmful bacteria. Use a meat thermometer for accuracy.
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Avoid Cross-Contamination: Use separate cutting boards, utensils, and surfaces for raw turkey, and clean them thoroughly with hot, soapy water afterward.
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Handle Leftovers Carefully: Refrigerate leftovers within two hours of cooking to keep them safe. Turkey can be safely stored in the fridge for 3-4 days or frozen for up to 3 months.
By following these guidelines, you’ll ensure that your turkey is not only delicious but also safe to enjoy with family and friends.