Easy Roast Turkey
Cooking a roast turkey might seem intimidating, but with this Easy Roast Turkey recipe, you’ll find it simple and rewarding. Perfect for holiday gatherings, family dinners, or any special occasion, this turkey will be the centerpiece of your meal. With fragrant herbs and a golden brown skin, it is sure to impress your guests.
Why Make This Recipe
This Easy Roast Turkey recipe is perfect for both beginners and experienced cooks. It requires minimal ingredients and straightforward steps, making it easier to roast a turkey without stress. Unlike more complicated recipes, this one focuses on keeping things simple while delivering juicy and flavorful results. Plus, your family will love the smell of herbs and roasting turkey filling your home!
How to Make Easy Roast Turkey
Follow these steps, and you’ll have a beautifully roasted turkey that tastes as good as it looks.
Ingredients:
- 1 (14-16 pound) whole turkey (see note)
- Salt & pepper (to taste)
- 1 cup unsalted butter (2 sticks) (softened)
- 1 tablespoon fresh sage (chopped finely)
- 1 tablespoon fresh thyme (chopped finely)
- 1 tablespoon fresh rosemary (chopped finely)
- 4 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
- 1 lemon (halved)
- A few sprigs each fresh sage, thyme, and rosemary
- 1 head garlic (break into cloves and peel them)
Directions:
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Take the turkey out of the fridge about an hour before roasting to let it warm up. Place it on a baking sheet to catch any spills later on. Don’t forget to let the butter soften too!
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In a bowl, mix the softened butter with the chopped herbs and minced garlic. Mash the mixture together with a fork until well combined.
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Preheat the oven to 450°F and move a rack to the bottom third of the oven. Make sure to remove the other racks for enough space.
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Remove the turkey from its packaging. Check inside the cavity for the giblets and neck, and remove them. If your turkey was frozen, be careful as there may be excess liquid.
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Pat the turkey dry with paper towels. Season generously with salt and pepper, including some inside the cavity.
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Stuff the cavity with the halved lemon, sprigs of herbs, and extra garlic cloves.
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Rub the herb butter all over the turkey, but leave the bottom uncovered. Tuck the wings under the turkey and tie the legs with kitchen twine for a neat appearance if you like.
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Place the turkey on the rack of the roasting pan, breast side up.
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Put the roasting pan in the oven and reduce the heat to 350°F.
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Roast the turkey for about 3 hours for a 14-pound turkey. Check the internal temperature with an instant-read thermometer; it should read 165°F in the thickest part of the thigh. The internal temperature will rise to the 170s while resting, keeping the meat juicy.
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Once done, carefully tilt the roasting rack to let the juices flow into the pan. Transfer the turkey to a cutting board and let it rest for 20 minutes before carving. This helps keep the meat moist.
How to Serve Easy Roast Turkey
When the turkey has rested, carve it into slices and serve it on a platter. You can garnish with additional herbs or lemon slices for a beautiful presentation. Serve alongside your favorite side dishes like mashed potatoes, stuffing, or cranberry sauce.
How to Store Easy Roast Turkey
If you have any leftovers, store the turkey slices in an airtight container in the refrigerator. It’s best to eat leftovers within 3-4 days. For longer storage, you can freeze the turkey in meal-sized portions for up to 3 months.
Tips to Make Easy Roast Turkey
- Make sure the turkey is completely thawed if it was frozen.
- Don’t skip the resting time after roasting; it’s crucial for juicy meat.
- Use a meat thermometer to ensure the turkey is cooked properly.
- Feel free to experiment with different herbs based on your family’s preferences.
Variation
You can add other flavors to the herb butter like lemon zest, or substitute the fresh herbs with your favorite dried herbs if fresh ones are not available.
FAQs
1. How long does it take to roast a turkey?
The general guideline is about 13 minutes per pound at 350°F, so adjust the time depending on the size of your turkey.
2. Do I need to baste the turkey?
No, this recipe does not require basting. The skin will brown nicely without having to open the oven frequently.
3. What should I do with the leftover turkey?
Leftover turkey can be used in sandwiches, soups, casseroles, or salads. Store it in the fridge or freeze for later use.
Easy Roast Turkey
Ingredients
Main Ingredients
- 1 whole 14-16 pound whole turkey Allow to thaw completely if frozen.
- 1 cup unsalted butter (2 sticks), softened
- 1 tablespoon fresh sage, chopped finely
- 1 tablespoon fresh thyme, chopped finely
- 1 tablespoon fresh rosemary, chopped finely
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
- 1 whole lemon, halved Stuffed inside the turkey.
- a few sprigs fresh sage, thyme, and rosemary Stuffed inside the turkey.
- 1 head garlic (break into cloves and peel) Stuffed inside the turkey.
Instructions
Preparation
- Take the turkey out of the fridge about an hour before roasting to let it warm up.
- Place it on a baking sheet to catch any spills later on. Let the butter soften too.
- In a bowl, mix the softened butter with the chopped herbs and minced garlic. Mash the mixture together with a fork until well combined.
Roasting
- Preheat the oven to 450°F and move a rack to the bottom third of the oven.
- Remove the turkey from its packaging. Check the cavity for giblets and neck, and remove them.
- Pat the turkey dry with paper towels and season generously with salt and pepper, including some inside the cavity.
- Stuff the cavity with the halved lemon, sprigs of herbs, and extra garlic cloves.
- Rub the herb butter all over the turkey, leaving the bottom uncovered. Tuck the wings under the turkey and tie the legs with kitchen twine if desired.
- Place the turkey on the rack of the roasting pan, breast side up.
- Put the roasting pan in the oven and reduce the heat to 350°F.
- Roast the turkey for about 3 hours (for a 14-pound turkey), checking the internal temperature; it should reach 165°F in the thickest part of the thigh.
- Once done, carefully tilt the roasting rack to let the juices flow into the pan, then transfer the turkey to a cutting board and let it rest for 20 minutes before carving.
Serving
- Carve the rested turkey into slices and serve on a platter, garnished with additional herbs or lemon slices.
Storage
- Store turkey slices in an airtight container in the refrigerator for 3-4 days or freeze in meal-sized portions for up to 3 months.