Classic Roast Turkey Recipe

For the Turkey:

For the Stuffing (Optional):
(Skip if preferred, or use store-bought. Ensure stuffing reaches 165°F / 74°C when cooked inside turkey.)

For the Pan Drippings (Gravy Base, Optional):

Step 1: Prep the Turkey

Thaw Completely (if frozen): Allow 24 hours of fridge thawing per 4–5 lbs (1.8–2.3 kg). Rinse the turkey inside and out with cold water, then pat thoroughly dry with paper towels (dry skin = crispy skin!).
Remove Innards: Take out the giblet bag from the neck and cavity (save for gravy or stock if desired). Trim excess fat from the neck and cavity openings.

Step 2: Season the Turkey

Mix Herb Butter: In a bowl, combine softened butter, olive oil, thyme, rosemary, sage, minced garlic, 1 tsp kosher salt, and ½ tsp black pepper. Mix well.
Loosen Skin: Gently separate the turkey’s breast skin from the meat using your fingers (start at the neck opening, push fingers under the skin to create a pocket). Rub half the herb butter directly onto the breast meat under the skin. Spread the remaining butter over the outside of the turkey.
Season Cavity: Rub the inside of the cavity with 1 tsp salt and ½ tsp pepper. Stuff with lemon halves, quartered onion, celery stalks, and parsley sprigs.

Step 3: Stuff (Optional)

Make Stuffing: In a skillet, melt butter over medium heat. Sauté celery and onion until soft (5–7 mins). Stir in bread cubes, sage, thyme, salt, and pepper. Pour in warm broth and toss until bread absorbs liquid (stuffing should be moist but not soggy).
Fill Sparingly: Loosely pack stuffing into the turkey cavity (overfilling prevents even cooking). Alternatively, bake stuffing separately in a dish at 375°F (190°C) for 30–40 mins until golden.

Step 4: Truss and Roast

Truss the Turkey: Use kitchen twine to tie the legs together and fold the wings under the body (helps with even cooking).
Preheat Oven: Set to 325°F (160°C). Place turkey breast-side up on a rack in a large roasting pan. Add 1 cup broth to the pan bottom (prevents drippings from burning).
Roast:
- For the first 45 mins, tent loosely with foil to prevent burning.
- Remove foil and continue roasting, basting with pan drippings every 30–45 mins (optional, but adds moisture).
- Total Roasting Time: Approx. 15–20 mins per pound (e.g., 12-lb turkey = 3–4 hours; 14-lb = 3.5–4.5 hours).

Step 5: Check for Doneness

Internal Temp: Insert a meat thermometer into the thickest part of the thigh (not touching bone)—it should read 180°F (82°C). The breast should reach 165°F (74°C).
Rest: Once done, transfer turkey to a cutting board, tent with foil, and let rest for 20–30 mins (critical—juices redistribute, keeping meat tender!).

Step 6: Make Gravy (Optional)

Skim Fat: Pour pan drippings into a measuring cup; skim off excess fat (reserve ½ cup fat).
Make Roux: In a saucepan, melt reserved fat over medium heat. Whisk in flour and cook for 1–2 mins until golden.
Add Broth: Gradually whisk in 3 cups broth and simmer until thickened (5–7 mins). Season with salt/pepper to taste.

Dryness Prevention: Brining the turkey overnight (in a saltwater solution) adds extra juiciness—optional but highly recommended for first-timers.
Even Cooking: Breast cooks faster than thighs; tucking butter under the breast skin and trussing helps balance.
Crispy Skin: Patting the turkey extremely dry and removing foil during the last hour ensures a golden crust.
Safety: Always use a meat thermometer—never rely on color alone to judge doneness.

Serve with roasted veggies, mashed potatoes, and cranberry sauce. Enjoy this crowd-pleasing centerpiece—moist, flavorful, and full of holiday cheer!