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Delicious golden brown Roast Turkey, perfect for a holiday feast.

Best Roast Turkey Recipe

This recipe guarantees a perfectly browned and flavorful roast turkey with succulent, juicy meat. Brining and the use of herb butter are highly recommended for an exceptional centerpiece that will impress your guests. Follow these simple steps to make this year's Thanksgiving turkey the best one yet!
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 gallon of water for brine
  • 1 cup kosher salt for brine
  • 1/2 cup sugar for brine
  • Bay leaves optional, for brine
  • Citrus peels optional, for brine

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Basting Brush
  • Aluminum foil
  • Large bowl or brining bag
  • Large pot
  • Paper towels
  • Small bowl
  • Oven
  • Tray

Method
 

  1. Day Before: Brining (Optional, But Recommended for Extra Juiciness)
  2. Prepare the Brine: In a large pot, combine 1 gallon of water, 1 cup kosher salt, 1/2 cup sugar, and any additional herbs or spices you like (bay leaves, peppercorns, citrus peels work well). Bring to a simmer, stirring until the salt and sugar dissolve. Let cool completely.
  3. Submerge the Turkey: Place the turkey in a large brining bag or pot. Pour the cooled brine over the turkey, ensuring it's completely submerged. You may need to weigh it down with a plate or a heavy object.
  4. Refrigerate: Refrigerate the turkey in the brine for 12-24 hours.
  5. Rinse: Before roasting, remove the turkey from the brine and rinse it thoroughly inside and out. Pat it completely dry with paper towels. This is crucial for crispy skin!
  6. Day Of: Preparing the Turkey
  7. Preheat the Oven: Preheat your oven to 325°F (160°C).
  8. Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry inside and out with paper towels.
  9. Season the Turkey: In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, thyme, and sage. Rub this mixture all over the turkey, inside and out.
  10. Prepare the Herb Butter (Optional): In a separate bowl, combine the softened butter, rosemary, thyme, sage, garlic, salt, and pepper. Mix well.
  11. Loosen the Skin: Gently loosen the skin over the breast meat. Slide your fingers between the skin and the breast to create a pocket.
  12. Apply the Herb Butter (Optional): Spread the herb butter under the skin of the breast meat. You can also rub some of the butter all over the outside of the turkey.
  13. Stuff the Cavity: Place the quartered onion, chopped carrots, and chopped celery stalks inside the turkey cavity.
  14. Roasting the Turkey
  15. Place in Roasting Pan: Place the turkey breast-side up on a roasting rack in a roasting pan.
  16. Add Broth: Pour the chicken broth into the bottom of the roasting pan.
  17. Tent with Foil: Tent the turkey loosely with aluminum foil.
  18. Roast: Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 45 minutes.
  19. Remove Foil: Remove the foil during the last hour of cooking to allow the skin to brown and crisp up.
  20. Check Temperature: Continue roasting until the internal temperature reaches 165°F (74°C).
  21. Rest: Remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. Tent it loosely with foil during resting.

Notes

Thawing: Thaw the turkey in the refrigerator for approximately 24 hours for every 5 pounds of turkey.
Crispy Skin: Ensure the turkey is completely dry before seasoning. Roasting at a lower temperature and removing the foil during the last hour of cooking is essential for crispy skin.
Preventing a Dry Turkey: Brining is recommended for a juicy turkey. Basting regularly with pan juices also helps. Use a meat thermometer to avoid overcooking.
Gravy: Use the pan drippings to make a delicious gravy, thickened with a roux. Simmer the giblets for a rich giblet broth to add to the gravy.