Just 264 Recipes

Holiday and Special Occasions

Roast Turkey

Prep: 20 min, plus 1 to 3 days thawing Cook: about 3 hours for a 12-14 lb turkey Serves: 10-14
turkeythanksgivingchristmasroast

A simple, reliable roast turkey. Save the drippings for Turkey Gravy.

Ingredients

Directions

  1. Thaw the turkey in the refrigerator, allowing about 1 day for every 4 to 5 lb. A 12 to 14 lb bird needs about 3 days.
  2. Take the turkey out of the refrigerator 1 hour before roasting. Set the oven rack in the lowest position and preheat to 325°F (165°C).
  3. Pat the turkey very dry inside and out with paper towels. Dry skin browns better.
  4. Mix the butter, salt, pepper, and chopped herbs. Loosen the skin over the breast with your fingers and rub about half of the butter under the skin. Rub the rest over the outside.
  5. Put the onion, lemon or orange, and herb sprigs in the cavity. Tuck the wing tips under the bird and tie the legs together loosely.
  6. Set the turkey breast side up on a rack in a roasting pan. Pour the broth into the bottom of the pan.
  7. Roast about 13 minutes per pound, roughly 2 1/2 to 3 hours for 12 to 14 lb. Check every hour and add a little water if the pan runs dry. If the breast browns too early, cover it loosely with foil.
  8. Start checking the temperature 30 minutes before you expect it to be done. It is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, without touching bone.
  9. Move the turkey to a cutting board, cover loosely with foil, and rest 30 to 40 minutes before carving. Meanwhile, make the gravy from the pan drippings.

Notes