Roast Turkey
A classic roast turkey recipe that yields a tender bird, ideal for family gatherings and holidays like Thanksgiving.
Ingredients
Main Ingredients
- 14-16 pound turkey, fresh or thawed
- 1 teaspoon salt Omit if turkey has been brined
- 1 teaspoon pepper
- 1 lemon, quartered
- 1 medium onion, peeled and quartered
- 1-2 sprigs fresh parsley
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh sage
- 2-3 tablespoons olive oil or melted butter
Instructions
Preparation
- Remove the turkey from the refrigerator and let it rest at room temperature for 30 minutes.
- Place the oven rack in the lowest position and preheat the oven to 400 degrees Fahrenheit.
- Coat the roasting pan and rack with cooking spray and set aside.
- Remove the neck and giblets from the turkey cavities, discarding them or saving for broth.
- Add salt and pepper to the turkey cavity, rubbing it in to distribute evenly.
- Stuff the cavity with lemon, onion, and herbs.
- Overlap the skin at the cavity opening, using toothpicks or turkey skewers if needed to keep the skin in place.
- Pat the turkey dry with a paper towel and brush olive oil all over the breast side.
Cooking
- Place the turkey in the oven uncovered.
- After 1 hour, lower the heat to 350 degrees Fahrenheit.
- Cook until the thigh temperature is between 165 to 170 degrees.
- Once cooked, let it rest covered with aluminum foil for 30 to 60 minutes before carving.
Serving
- Serve on a large platter, beautifully arranged with fresh herbs for decoration.
Notes
Make sure to thaw your turkey completely if frozen. Use a meat thermometer for accurate temperature. Don’t skip the resting time to keep the meat moist. For added flavor, marinate overnight with herbs and spices.