roast turkey recipe

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),

onions,

thyme

tbsp. softened butter or olive oil

carrots,

celery,

kosher salt

pepper

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?

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

black pepper

onion,

rosemary

sage leaves

garlic,

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.

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Win Thanksgiving This Year With The Perfect Roast Turkey

This Is The Only Roast Turkey You Need

Our turkey crown recipe, using the turkey breast, is made with lemon and parsley and comes served with a white wine gravy. If you like, you can check out our guide to cooking a Christmas turkey, too. And find out what to do with turkey leftovers.

Roast turkey crown with lemon, parsley and thyme

lemon

parsley and thyme

butter

turkey crown breast

bay leaves

balls of stuffing

bacon

chipolatas

For the gravy

white wine

gravy

Preheat the oven to 200°C/fan180°C/gas 6. Beat the grated zest of 1 lemon, a small handful chopped fresh parsley and thyme into 150g softened butter.

Weigh the turkey crown breast and calculate the cooking time at 36 minutes per kg.

Spread the flavoured butter over the turkey, put on a rack and rest over a roasting tin. Season, then loosely cover with foil.

Roast for 30 minutes of the calculated cooking time, then reduce the temperature to 190°C/fan170°C/gas 5 and cook for the remaining time – uncover the turkey for the last 30 minutes.

Thread the roll of bacon, bay leaf, the ball of stuffing and 2 chipolatas onto a skewer (1 skewer per guest). Roast alongside the turkey for the last 30 minutes.

Serve with the skewers, gravy and sauces, tangerine halves and parsley and thyme to garnish.

For the gravy. Drain off all the fat from the roasting tin and sizzle what’s left on the hob with a splash of white wine. Add a tub of fresh gravy. Heat through and serve with the turkey.

The juiciest Roast turkey ever. This is the perfect Thanksgiving turkey recipe, sure to be the perfect centerpiece to your Thanksgiving menu.

Roast Turkey

Turkey (12-18lbs)

olive oil

Salt and Pepper

apple

spring rosemary

springs thyme

chicken or turkey stock

salt

water

dark brown sugar

lemons

Tbs rosemary

Tbs dried thyme

Tbs minced garlic

Tbs softened butter

parsley

basil

onion powder

garlic powder

Tbs fresh sage (chopped fine)

paprika

Combine all ingredients in large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely.

Once completely cooled, soak turkey in brine 1.5 hours per pound.

Once bird has soaked for required time, remove bird from the brine and rinse well with cold water.

Discard the brine.

Pat the turkey dry with a paper towel, and be sure to drain the turkey out, there might be some water in the cavity.

Brine

Combine all ingredients and mix well

Place the bird into the Wonder Cooker's Casserole Pan.

At the rear end of the bird, slide your fingers into the space between the skin and the turkey breast. Slowly pry the two apart starting at the rear and working your way up to the neck on the breast side of the bird.

Stuff your herb butter into this pocket you have just created, using your hand to rub it around and cover the entire breast.

Use the leftover butter mixture that is on your hands, and rub it all over the exterior.

Herb Butter

Preheat your oven to 500 degrees Fahrenheit.

Tuck the wings underneath the bird.

Coat the skin liberally with the olive oil. Generously sprinkle the skin with salt and a little pepper.

Fill cavity with apple, lemons, thyme, and rosemary.

Roast the turkey on the lowest level of your oven at 500 degrees Fahrenheit for 30 minutes to crisp the skin and make it golden brown.

After 30 minutes, cover the breast portion of your turkey with a foil hat and reduce the oven temperature to 350 degrees Fahrenheit.

Pour 1 cup of liquid of choice into the cavity of the bird.

Cook until the thickest part of the turkey thigh reads at 165 degrees Fahrenheit, make sure the thermometer is not touching a bone. (a 14-16 pound turkey usually takes approx. 2.5 hours AFTER the 30 minute high roast)

Remove the turkey from oven, let rest 20-30 minutes before carving.

That looks like an awesome pan! And I totally agree that brining the turkey os worth the time and effort!

This looks absolutely amazing and perfectly cooked. Absolutely adding this to our Thanksgiving menu!

Adding the herbed butter really does make a huge difference! Looks amazing!

That turkey looks amazing! I love making it anytime of year, and using the meat for lunch! 
The Cooper Chef pan looks like it did a great job, I haven't heard of them.

I love that you sear your bird at 500 first! I do that and I think that is KEY to a beautiful bird.

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Top 4 roast turkey recipe recipes from across the web

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How to Roast a Turkey

Roast turkey crown with lemon, pars...

Roast Turkey

The most viewed roast turkey recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine