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Roasted turkey on a white platter garnished with herbs.

How to Roast the Perfect Turkey

Step-by-Step Instructions on How to Roast the Perfect Turkey
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Course: Main Course
Cuisine: American
Keyword: Roasted Turkey, Turkey
Prep Time: 20 minutes
Cook Time: 5 hours
Resting Time: 30 minutes
Total Time: 5 hours 50 minutes
Servings: 16 People
Calories: 464kcal

Equipment

  • 1 Large Roasting Pan
  • 1 Meat thermometer

Ingredients

  • 1 Turkey Thawed
  • 2 Sticks Butter Softened
  • 1 Onion Peeled and Quartered
  • 1 Lemon
  • 4 Cloves Fresh Garlic
  • Salt
  • Pepper
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Sage
  • Fresh Parsley

Instructions

  • If the turkey is frozen, thaw in the fridge for 24 hours for every five pounds of turkey.
    Thawing in the fridge is preferred. However, if you are in a time crunch you can also thaw in a pot of cold water for 30 minutes for every pound of turkey. If you choose this approach, make sure to change the water every 30 minutes. Tip: I would give an extra day for the turkey to thaw.
  • Move the rack to the bottom of the oven so the roasting pan and turkey will fit. Then preheat the oven to 325 degrees Fahrenheit (160 Celsius).
  • Remove the skin from the onion and cut into fourths. Also, slice the lemon into four equal parts and put aside until needed.
  • Mince the garlic and chop approximately one tablespoon of fresh parsley, rosemary, thyme, and sage.
  • Place the softened butter into a mixing bowl and add one teaspoon of salt and pepper along with the garlic and herbs. Mix until everything is combined.
  • Add the thawed turkey to the roasting pan and remove the giblets from the center cavity making sure the cavity has nothing in it. Pat the turkey dry with a paper towel. Tip: Be sure to check the neck cavity as well.
  • Use your hands to gently separate the skin from the meat of the turkey.
  • Once the skin is separated, spread the seasoned butter evenly under the skin and over the top of the skin, making sure to get the wings and legs as well.
  • Lightly season the entire turkey with salt and pepper.
  • Add the quartered onion and lemon into the main cavity of the turkey along with the remaining fresh parsley, sage, thyme, and rosemary.
  • Tuck the wings under the turkey so they won't burn. Then add to the preheated oven and cook for 13-15 minutes for every pound of turkey. Tip: If you forget to tuck the wings under, wrap them in foil after cooking for 45 minutes (the first baste) so they won't burn.
  • While the turkey is cooking, remove from the oven every 45 minutes or so and quickly baste the drippings over the turkey. This keeps the turkey from drying out while cooking. When the skin has turned a golden brown color (usually after the second baste), loosely cover with foil for the remaining cooking time to avoid the skin drying out or burning. The skin will continue to darken (at a slower pace) even with the foil over it but the foil will keep the skin from burning.
  • Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit (74 Celsius) in the thickest part of the leg or breast.
  • Once cooked, remove from the oven keeping the foil over the turkey. Then let the turkey rest for at least 30 minutes. This is an important step as it keeps the turkey from drying out.
  • After the turkey is done resting, it's ready to be carved and served. Make sure you keep your drippings for an amazing turkey gravy. Enjoy!

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Nutrition

Serving: 331g | Calories: 464kcal | Carbohydrates: 1.2g | Protein: 71g | Fat: 18g | Saturated Fat: 8.6g | Cholesterol: 240mg | Sodium: 1243mg | Potassium: 752mg | Fiber: 0.2g | Sugar: 0.2g | Calcium: 44mg | Iron: 2.8mg