Description
This Easy Roast Turkey recipe guides you through roasting a classic holiday turkey with a crispy skin and juicy interior. Using simple ingredients like olive oil or butter, fresh herbs, and aromatic apple and cinnamon, this method ensures a flavorful and moist bird perfect for festive occasions. The turkey is roasted initially at a high temperature to crisp the skin, then at a lower temperature to cook through evenly, finishing with resting to retain juices.
Ingredients
Scale
Turkey and Seasoning
- 1 (14 – 16 pound) whole turkey
- ¼ cup (60 ml) olive oil or ½ cup (1 stick / 115 grams) unsalted butter, softened
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
Flavorings
- 1 apple, sliced
- 1 cinnamon stick
- 4 sprigs fresh rosemary and/or thyme
- 6 leaves fresh sage
Instructions
- Preheat the oven: Preheat your oven to 500°F (260°C) and position the oven rack on the lowest level to prepare for roasting the turkey.
- Prepare the turkey: Remove the neck and giblets from inside the turkey cavity and set them aside for making gravy or stock if desired. Rinse the turkey thoroughly inside and out with cold water, then pat completely dry using paper towels. Place the turkey breast side up on a roasting rack inside a large roasting pan. Tuck the wings under the bird’s body to prevent burning.
- Season the turkey: Rub the entire turkey generously with olive oil or softened butter, including underneath the skin if possible for extra moisture. Evenly season all over with salt and ground black pepper. If you like, sprinkle chopped fresh herbs such as rosemary, thyme, or sage onto the turkey for added flavor.
- Add aromatics: Insert the apple slices, cinnamon stick, and sprigs of fresh rosemary, thyme, and sage into the turkey cavity. These ingredients will infuse a subtle and pleasant aroma during roasting. Tie the turkey legs together with kitchen twine to help maintain an even shape while roasting.
- Initial roasting at high heat: Place the turkey in the oven and roast for 30 minutes at 500°F to crisp the skin and seal in the juices, creating a beautiful golden crust.
- Continue roasting at lower temperature: Reduce the oven temperature to 350°F (175°C) and continue roasting the turkey until the internal temperature in the thickest part of the breast reaches 165°F (74°C). For a 14-16 pound turkey, this is approximately an additional 2 to 2½ hours. Monitor the turkey closely and if the skin begins to brown too much, tent it loosely with aluminum foil to prevent burning.
- Rest the turkey: Remove the turkey from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes to allow the juices to redistribute, ensuring moist and tender meat. Save the pan drippings to make delicious homemade gravy.
- Carve and serve: Transfer the rested turkey to a cutting board. Carve into slices and serve alongside your favorite holiday sides such as mashed potatoes, stuffing, and cranberry sauce for a classic festive meal.
Notes
- Be sure to use a reliable instant-read thermometer to check internal temperature to avoid over or undercooking.
- Resting the turkey is crucial for juicy meat; do not skip this step.
- If you prefer, you can use only butter or only olive oil for seasoning depending on your flavor preference.
- Using fresh herbs inside the cavity adds subtle aroma but can be omitted if unavailable.
- Save the neck and giblets for making rich homemade gravy or stock.
- Tying the legs together helps the turkey cook evenly and maintain its shape during roasting.
