roast turkey

The centerpiece of your holiday meal, the turkey is one dish you want to get just right; and with this foolproof recipe, you can roast a beautiful, succulent turkey every time.

The Perfect Roast Turkey

turkey

salt

pepper

onion

carrot

unsalted butter

Gordon Ramsay's roast turkey recipe is a Christmas favourite. This delicious, easy to make turkey is flavoured with lemon, parsley and garlic

Gordon Ramsay&#8217;s roast turkey with lemon, parsley and garlic

turkey (ideally Norfolk Black

sea salt and black pepper

onions,

lemon, halved

garlic,

bay leaves

olive oil, to drizzle

rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

butter,

olive oil

garlic cloves,

flat leaf parsley, leaves only, chopped

Stop overcooking your turkey: These tips from the Good Housekeeping Test Kitchen will help you learn how to prepare a turkey the right way.

How to Prepare a Turkey for Roasting

turkey (12–14 pounds),

thyme

tbsp. softened butter or olive oil

carrots,

celery,

kosher salt

c. low-sodium chicken broth

I reserve a fresh one. It just tastes better that way.

Do you buy your Thanksgiving turkey fresh or frozen?

Want the most perfectly moist, flavorful, and juicy Thanksgiving turkey? Try dry-brining! All you do is rub the turkey with salt and let it hang out in the fridge for 24 to 72 hours. No muss, no fuss. The best turkey you'll ever eat will soon be yours! 

How to Dry Brine and Roast a Turkey

parsley

sage

whole black peppercorns, ground

sugar

lemons

lemon juice juice

(12-

onion,

"How much salt should I use for a dry brine for a 10 lb turkey?"

"Do the quartered onions go in this brine?  They are in the recipe but not in the instructions They are large as they are quartered so maybe this was an error?  Thanks"

"Any tips for trying this with a bone in turkey breast? I used the roast turkey breast recipe from this site last year and it was good, but I really like how brining seasons the meat all the way through. Thanks and Happy Thanksgiving."

Combine the dry brine ingredients: In a medium-sized bowl, combine the minced garlic, parsley, rosemary, thyme, sage, ground black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the cavity of the turkey.

Prepare the turkey for brining: About 24 to 72 hours before you want to roast the bird, take the thawed turkey out of any packaging, and remove the pop-up thermometer, if it has one. Remove and reserve the giblets and neck for making gravy or stock.

Dry brine the turkey: Place turkey on either a cooling rack set on top of a rimmed baking sheet or directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge that way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.
Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours.
 

Prepare for roasting: When ready to roast the turkey, position rack in bottom third of oven and preheat the oven to 425°F.
If it's not there already, transfer the turkey to a roasting rack set in a roasting pan. Into the cavity of the turkey, put the quartered onion and lemon, and the rest of the fresh herbs you used for the dry brine.
To truss the bird, tuck the wings under the body as best as you can. Place butcher’s twine under the turkey, close to the wings. Cross the twine at the neck of the turkey, wrap each end of twine around the tip of the leg, and tie the legs together.

Begin roasting the turkey: Roast the turkey at 425°F until the skin starts to brown in spots, about 20 minutes. Reduce the oven temperature to 350°F and roast for another 45 minutes.

Baste the turkey and finish roasting: Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find that your turkey hasn’t produced enough juices to use for basting, warm a cup or two of extra chicken broth on the stovetop or in the microwave and use that to baste the turkey.)
Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 160°F. This should take an additional 30 to 45 minutes; check the temperature and baste every 15 minutes until the bird is fully cooked.

Rest the turkey and serve: Transfer the turkey to a clean cutting board and tent with foil. Let it rest 20 minutes before carving. Pat yourself on the back. Pour yourself one of these bad boys, and put someone else in charge of the dishes.

"I must say this is probably the best turkey recipe.  I did a wet brine with a turkey breast but it was messy and tedious. This turkey was flavorful and the skin was crispy.  It looked gnarly in the refrigerator after 24 hours.  It was delicious.  I made the olive oil paste and with most of the ingredients. I didn’t fill the cavity.  I watched Alton Brown trussing a turkey that helped.  The temperature and times were perfect.  I used a digital thermometer.  Outstanding article. Thanks!!!"

"What a nice writeup. i really love to read your blog"

This recipe is a holiday staple! Made with a fresh or frozen and thawed turkey, lots of rich butter, flavorful fresh herbs, and bright lemon, onion and garlic. It&#x27;s easy to make and it&#x27;s sure to impress family and friends!

Roast Turkey Recipe

unsalted butter, (softened)

lemon

thyme leaves

rosemary

salt and black pepper

garlic cloves, (smashed)

Let turkey rest at room temperature 1 hour. Transfer oven rack 1 level below center and preheat oven to 350 degrees near end of resting.

Remove neck and giblets from turkey and remove any pin feathers left behind. Pat outside of turkey well dry with paper towels and dry inside as well. Tuck wings under turkey. Season cavity well with salt and pepper.

In a mixing bowl stir together butter, lemon zest, thyme and rosemary. Using the back end of a wooden spoon and starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area and sides. Be careful not to tear skin or butter will melt out as it bakes.

Transfer turkey to a large roasting pan with a roasting rack (if you are looking to buy one I have this one - affiliate link).

Using the end of the spoon again stuff and spread about 1/3 of the butter total into each portion and rub hands over turkey skin to smooth around.

Rub remaining 2/3 of the butter all over turkey, except underside. Season well with salt and pepper.

Stuff onion, garlic and parsley into cavity of turkey. Tie legs together with kitchen twine if you want a better presentation**.

Bake in preheated oven until thickest portion of thigh (without touching bone) registers 165 degrees on a probe thermometer or instant read thermometer, about 2 hours 20 minutes to 3 hours 30 minutes***, while tenting top of turkey with aluminum foil during baking as needed to prevent excessive browning.

Let turkey rest 30 minutes (or up to 60 minutes) then carve****.

How to cook a perfect Roast Turkey without brining this holiday season! Moist and succulent turkey slathered with a garlic herb butter then oven roasted to get the most perfect,&nbsp;juicy meat and golden brown skin!

Garlic Herb Butter Roast Turkey

garlic

lemon (divided)

thyme (divided)

rosemary (divided)

olive oil (divided)

thyme leaves (or 1/2 teaspoon dried thyme)

Salt

Pepper

Preheat oven to 425°F | 220°C for standard ovens, or 390°F | 200°C for fan forced. Lower oven shelf to the lowest part of your oven.

Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil and 1 slice of lemon.

Thoroughly pat turkey dry with paper towels. Stuff with the remaining heads garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs and a drizzle of olive oil. 

Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.

Roast uncovered for 30 minutes for a small turkey under 13 pounds (6 1/2 kg), or 45 minutes for a larger turkey over 14 pounds (7 kg plus).

Turn turkey over (breast-side up) with a clean tea towel or oven mits (heat-proof gloves) and baste with pan juices.

Using the reserved herb butter, use a spoon to spread half of it over the top of your turkey (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.

Reduce heat to 325°F |165°C (for standard ovens), or 300°F | 150°C (fan-forced). Roast for an hour.

Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. (For an extra large turkey, you may need an additional half hour to an hour. Tent loosely with foil if starting to brown too fast.)

For extra crispy skin, broil (or grill) in the last 5-10 minutes, keeping your eye on it so it doesn&#x27;t burn, until the skin is crispy and golden browned all over.

Tent turkey with foil and allow it to rest for 20-30 minutes before carving and serving.

Remove 2 1/2 cups of the liquid from the pan juices (top up with stock if you need too), strain and reserve for your gravy.&nbsp;

Gravy Recipe CLICK HERE!

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty

dark brown sugar

black pepper

cooking oil, of choice, for drizzling

turkey carcas

yellow onion, quartered

kosher salt,

water

⅓ cup rendered turkey fat,

all-purpose flour

turkey stock

sage,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The day before serving, prepare the turkey for brining. Pat dry with paper towels.

Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.

Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.

Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.

Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.

Make the stock: Preheat the oven to 450˚F (230˚C).

Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.

Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.

Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.

From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.

Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.

Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.

Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.

Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.

Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.

2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).

Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.

Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).

Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).

Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.

Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.

Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.

Serve the turkey with the gravy and your favorite Thanksgiving dishes.

https://vid.tasty.co/output/114360/landscape_480/1541446398

To roast a turkey in the oven, you want to make sure you use plenty of butter and start with a blast of heat. This foolproof method has been tested—and tested—by the Delish kitchen and we've gotta admit: It makes one delicious turkey.

How to Roast a Turkey

sage leaves

c. butter

chicken broth

For being a big name site this has to be one of the worst recipes I’ve seen based on how unorganized and contradictory it is. Ridiculous.

https://streaming.hearstdigitalstudios.com/36573281-2ccc-48ba-ae86-3f667f50ce13/video_rover_16x9_1080p_hd_1541527053_84294.mp4

Win Thanksgiving This Year With The Perfect Roast Turkey

This Is The Only Roast Turkey You Need

This apple cider brined turkey breast is moist, flavorful, and the perfect main dish for a small holiday gathering or family dinner.

Apple Cider Brined Turkey Breast

turkey breast

butter, softened

rosemary,

chicken broth (approximately)

apple cider

water, divided

cloves

allspice berries

black peppercorns

cinnamon

Place 1 quart of the water in saucepan...

Place 1 quart of the water in saucepan over medium heat. Add the salt and sugar and stir until dissolved. Add the cloves, allspice, peppercorns and cinnamon stick. Remove from the heat and allow to cool completely, 30 minutes.

Combine the cooled sugar-salt mixture with the remaining...

Combine the cooled sugar-salt mixture with the remaining 4 quarts of water and apple cider in a very large stockpot or food-safe plastic container. Add the rosemary. Submerge the turkey breast in the brine, cover and refrigerate for 4 to 5 hours.

Remove the turkey from the brine, rinse under...

Remove the turkey from the brine, rinse under cold running water and pat dry thoroughly. Position a rack in the center of the oven and preheat to 450°F.

Combine the salt, pepper, rosemary and thyme in...

Combine the salt, pepper, rosemary and thyme in a small bowl. Sprinkle some in the cavity of the turkey breast, then set the breast upright. Using your hands, rub the softened butter all over the skin, then sprinkle on the balance of the seasoning mix. Place the turkey on a rack inside a roasting pan. Add chicken broth to 1/4-inch depth in the bottom of the pan. This will prevent the drippings from burning.

Place the turkey breast in the oven and...

Place the turkey breast in the oven and roast for 15 minutes. Turn the pan 180° and roast 15 minutes longer. Reduce the heat to 325° and continue roasting until the internal temperature at the thickest part of the breast registers 160°F, 35 to 45 minutes longer. If you feel the skin is browning too quickly during roasting, tent with heavy-duty aluminum foil.

Remove the breast from the oven and allow...

Remove the breast from the oven and allow to rest for 20 minutes before carving.

While the turkey is resting, skim any excess...

While the turkey is resting, skim any excess fat from the pan juices and add enough chicken broth to equal 2-1/2 cups. Stir in the apple cider, place in a saucepan and bring to a simmer over medium heat. In a small bowl, whisk together 1/4 cup cornstarch with 1/3 cup water. Add to the simmering broth and continue whisking until thickened. Season to taste with salt and freshly ground black pepper. Transfer to a bowl or gravy boat for serving.

How to cook the best turkey for Thanksgiving? Roast it breast-side down! This is our tried-and-true method for Thanksgiving turkey and we share all the details. From defrosting to long to cook the turkey, we've got your Thanksgiving covered.

Mom&#8217;s Roast Turkey

turkey, approx. 15 lbs (see Recipe Note)

Salt and pepper

Extra virgin olive oil butter

yellow onion,

Celery tops

carrots

rosemary, sage, and/or thyme

"Really want to do this,  in roasting pan, wondering if same rules apply and also if adding broth to bottom recommended?"

"Been using this recipe for several years.  It’s the best recipe I have found.  Always comes out moist.  The veggies enhance the turkey flavor.  In addition to the onions, celery and carrots, I’ll add a bell pepper or maybe a jalapeño.  This year I might try thyme."

Make the gravy while the turkey is resting covered on the carving board. If you have used a thick metal roasting pan, you can often put it directly on the stovetop burner, if not, scrape off the drippings and put them into a skillet. If you are using the roasting pan, use a metal spatula to scrape loose any dripping that might be stuck to the bottom of the pan.

Make a roux with the turkey fat: Use a metal spoon to ladle off some of the excess fat from the pan (leave about 4 Tbsp or so of fat and drippings in the pan) and reserve for another use.
You can use either flour or cornstarch to make the gravy. (We find we get better results with flour, so usually make gravy with flour unless serving a guest who must eat gluten-free.)
If using flour, heat the fat and drippings in the pan until they are bubbly. Sprinkle with 1/4 of flour all over the fat and drippings.
Stir with a wire whisk to make a roux with the flour and fat. Let the flour brown a minute or so in the hot pan.

Add liquid to make the gravy: Slowly add 3 cups of water, stock, or milk to the pan, whisking vigorously to get rid of any lumps. Let the gravy simmer and thicken.
Add salt and pepper, ground sage, thyme or other seasonings to taste.
See our gravy recipe for more detail and for instructions on making gravy using cornstarch.

Making Turkey Gravy

When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup.

Save Bones for Stock

"I cook it this way every year and it’s perfect every time. It always comes out so moist."

"I love this recipe - works well every year! One note to point out: The hyperlink for \"(See Serious Eats video on How to Carve a Turkey.)\" is incorrect. It's pointing to a broken Food Network website, but it should be pointing to this site: https:\/\/www.seriouseats.com\/2014\/11\/serious-eats-guide-to-carving-turkey.html"

https://www.simplyrecipes.com/video_src?vid=6044551349001

Mom's Roast Turkey

Best Roast Turkey is flavor packed, juicy on the inside with a buttery skin! Learn how to easily make a turkey with this simple recipe for Thanksgiving or any time of year!

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