Classic Roast Turkey

Total Time
2½ hours or more
Rating
4(92)
Comments
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Ingredients

Yield:At least 15 servings
  • 112-pound turkey
  • 1recipe stuffing (recipe follows)
  • 1stick butter or 2-3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1cup roughly chopped onion
  • 1cup roughly chopped carrot
  • ½cup roughly chopped celery
  • Stems from one bunch fresh parsley, tied together (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (15 servings)

436 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 56 grams protein; 917 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 500. Rinse the turkey and remove the giblets. Loosely pack the turkey cavity with stuffing, then tie the legs together to enclose the vent. Smear the bird all over with butter or brush it with olive oil, then sprinkle liberally with salt and pepper.

  2. Step 2

    Put the turkey on a rack in a large roasting pan. Add ½ cup water to the bottom of the pan along with the turkey neck, gizzard, any other trimmings, the vegetables and parsley. Put in the oven, legs first if you can.

  3. Step 3

    Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350. Continue to roast, checking and basting with the pan juices every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. (If the bottom dries out, add water, about ½ cup at a time; keep at least a little liquid in the bottom of the pan at all times.) The turkey is done when a thermometer inserted into the thickest part of the thigh measures 155 to165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat up to 425 for the last 20 to 30 minutes of cooking.

  4. Step 4

    Remove the turkey from the oven. Take the bird off the rack and let it sit for about 20 minutes before carving.

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Ratings

4 out of 5
92 user ratings
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Comments

Among the better turkeys I've made. Easy, moist, flavorful.

Good to keep it simple. Salted, oiled and stuffed. Did 450 degrees for 30 minutes, then 350 for the rest. No need to baste. Great turkey.

this is truly my go-to turkey recipe, however I find the skin sometimes to be soggy and not at all crispy. Any ideas ?

Instead of 1/2 cup of water, I add 1/2 to 1” of water to the bottom of the pan.

Good to keep it simple. Salted, oiled and stuffed. Did 450 degrees for 30 minutes, then 350 for the rest. No need to baste. Great turkey.

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Credits

Adapted from "How to Cook Everything

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