There’s nothing quite as iconic as a perfectly roasted turkey for the holidays. It’s the centerpiece of every festive table and the recipe everyone remembers. But here’s the secret—it doesn’t have to be complicated or stressful! This Easy Roast Turkey recipe ensures a moist, flavorful bird with crispy, golden skin that will have your guests reaching for seconds.
I know roasting a turkey can feel intimidating, especially if you don’t do it often. I’ve been there—peering into the oven and hoping it turns out right! But with a straightforward method and a handful of pantry staples, this recipe simplifies everything. Trust me, your turkey will be just as delicious as the memories you’re creating.
This recipe is all about making the turkey shine with minimal fuss. With simple seasoning, a buttery basting, and a roasting technique that locks in moisture, you’ll get that perfect holiday bird every single time.
Why This Roast Turkey Recipe Works
Selling Points
- No-Frills Prep: Straightforward ingredients and steps—perfect for beginners or seasoned cooks.
- Moist and Flavorful: Butter and herbs infuse the turkey with rich flavor and keep it juicy.
- Golden Skin: The technique ensures a crispy, golden-brown finish that looks as good as it tastes.
Exciting Story
The first time I made this roast turkey, I was nervous. My husband and I were hosting our first Thanksgiving, and I wanted everything to be perfect. I followed this simple recipe, and as the aroma of roasted herbs and buttery turkey filled the house, I knew we had a winner.
When the turkey came out of the oven, golden and steaming, the oohs and ahhs from our guests made every minute worth it. It’s been our go-to recipe ever since, and even the kids ask for it during the holidays!
Tips for Success
- Thaw Ahead: Ensure your turkey is completely thawed—this can take 3–4 days in the fridge.
- Crispier Skin: Increase oven temp to 425°F (218°C) for the last 20 minutes of roasting if you prefer extra crispy skin.
- Avoid Overcooking: Use a meat thermometer to check the internal temperature and avoid drying out the meat.
Substitutions and Variations
- Herb Mix: Swap thyme for sage or add parsley for a different herb flavor profile.
- Citrus Twist: Add orange halves or apple slices inside the cavity for a sweet, aromatic touch.
- Spiced Rub: Mix smoked paprika, chili powder, and cumin for a smoky, spiced turkey.
Make It Healthier
- Replace butter with olive oil for a lower-fat version.
- Use a salt-free seasoning blend to reduce sodium.
Closing in Todd Wilbur Style
And there you have it—the easiest, juiciest roast turkey recipe to grace your holiday table. No stress, no drama, just pure comfort and flavor. Pair it with your favorite sides, and you’ve got a meal to remember. Don’t forget to save the drippings for gravy, and check out our other holiday recipes to complete the feast!
Frequently Asked Questions
Q: How do I keep the turkey from drying out?
A: Basting regularly and using broth in the roasting pan helps keep the turkey moist.
Q: Can I cook the turkey faster?
A: A spatchcocked (butterflied) turkey cooks faster and more evenly.
Q: What do I do with leftovers?
A: Shred leftover turkey for soups, sandwiches, or casseroles.
Enjoy your perfectly roasted turkey!
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Simple & Juicy Roast Turkey
Description
Kitchies! There’s nothing quite as iconic as a perfectly roasted turkey for the holidays. It’s the centerpiece of every festive table and the recipe everyone remembers.
Ingredients
- 1 whole turkey, about 18 pounds
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
- ½ cup unsalted butter
- 2 large onions, divided
- 4 carrots, divided
- 4 stalks celery, divided
- 3 sprigs fresh rosemary, divided
- 1 lemon
- 1 cup dry white wine
- freshly ground black pepper
Instructions
- In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
- Remove the neck and giblets from the turkey’s body cavity if present. Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
- Preheat the oven to 350°F.
- Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry inside and out with paper towels. Discard the brine mixture.
- Brush the turkey inside and out with half of the melted butter. Season the cavity of the turkey with freshly ground black pepper.
- Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
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- Place the turkey breast-side down on a roasting rack in a shallow roasting pan. Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf. Pour the white wine over the vegetables in the pan.
- Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours, basting every 30-45 minutes. About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
- The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165°F.
- Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
- Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan
Nutrition
- Calories: 178
- Sugar: 10g
- Fat: 9g
- Fiber: 2g
- Protein: 7g
