Easy Roast Turkey

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This classic roasted Thanksgiving turkey boasts a golden, crispy skin and tender meat, infused with rosemary and garlic for a holiday dish that will wow your guests. This beginner-friendly easy recipe will ensure perfect results every time.

roast turkey on white platter

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As Thanksgiving approaches, I’m already getting excited about the delicious meal ahead, especially the star of the show: roasted turkey.

Over the years, I’ve perfected my turkey recipe, and I’m thrilled to share it with you.

This recipe is all about keeping things simple but flavorful, so even novice cooks can know their holiday turkey will turn out perfectly.

Why I love this recipe

  • Despite its fancy appearance, it’s surprisingly simple to make.
  • The wet brine ensures the turkey stays incredibly juicy and tender.
  • Fresh herbs and veggies infuse the turkey with amazing, aromatic flavors.
  • The leftovers are fantastic for creating delicious sandwiches and soups.

Ingredients

roast turkey ingredients laid out on dark countertop
  • whole turkey
  • sea salt
  • brown sugar
  • butter
  • vegetables: onions, carrots, celery
  • seasonings: fresh rosemary, garlic, bay leaf, black pepper
  • lemon
  • dry white wine

Handy tip: Prepare Ahead!

The BIGGEST mistake new cooks make when preparing Thanksgiving turkey is to forget to thaw the turkey in time. (Ask me how I know!) Be sure to allow for 24 hours for every 4 to 5 pounds of turkey. For example, a 12-pound turkey will take about 3 days to thaw completely in the fridge.

Step by step

  1. Prepare the brine: In a large stockpot, combine sea salt, brown sugar, and cold water. Stir until dissolved.
  2. Brine turkey: Remove the neck and giblets from the turkey’s body cavity if present. Submerge the turkey in the brine. Cover and refrigerate for 12 hours or overnight.
raw turkey soaking in pot of brine
  1. Preheat oven: Heat the oven to 350°Fahrenheit.
  2. Prepare the turkey: Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Discard the brine.
  3. Butter and season: Brush the turkey inside and out with melted butter. Season the cavity with black pepper.

Be very careful to avoid splashing when removing the turkey from the brine and rinsing, you do not want to spread raw poultry germs around your kitchen. Rinse gently and wipe down the surrounding areas thoroughly after patting the turkey dry and removing it to your prep area.

  1. Stuff the turkey: Fill the cavity with chopped onion, carrots, celery, rosemary, lemon quarters, and garlic.
  2. Roast: Place the turkey breast-side down on a metal rack in a large roasting pan. Scatter the remaining vegetables and rosemary in the pan, add the bay leaf, and pour white wine over the vegetables.

Adjust the cooking time to the size of your turkey. The general rule of thumb is about 15 minutes per pound but start checking the temperature early to avoid overcooking.

  1. Roasting time: Roast uncovered for about 3 ½ to 4 hours, basting with the pan juices every 30-45 minutes. Turn the turkey breast-side up and brush with the remaining butter two-thirds through.
  2. Check for doneness: The turkey is ready when juices run clear and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
  3. Rest and carve: Let the turkey rest for 30 minutes before carving. Serve with the roasted vegetables from the pan. During the 30 minutes you can make gravy with the pan drippings or make our no-drippings turkey gravy instead.
roast turkey on rack
gif of stirring bowl

Tips for Best Results

  • Don’t skip the brine; it’s key to a juicy, flavorful turkey.
  • Use fresh herbs and vegetables to enhance the flavor.
  • Baste regularly (every 30-45 minutes) to help keep the skin crispy and golden.
  • If the skin starts to get too brown tent it with aluminum foil.
  • Let it rest before carving so that the juices redistribute for a moist turkey.
Thanksgiving turkey on platter with fresh herb garnish

Variations

Consider adding some unique flavors to your brine or stuffing:

  • add apple cider and cinnamon to the brine for a sweet twist
  • stuff the turkey with citrus fruits like oranges and limes
  • add different herbs: fresh thyme or sage are great additions

Serving suggestions

sliced turkey breast with whole turkey in background

Storage

Store turkey leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months.

To reheat, place the turkey in a covered dish in the oven at 325°F until heated through. I suggest adding a splash of chicken broth to keep it moist.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!

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roast whole turkey on white platter

Roasted Thanksgiving Turkey


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Description

This classic roasted Thanksgiving turkey boasts a golden, crispy skin and tender meat, infused with rosemary and garlic for a holiday dish that will wow your guests. This beginner-friendly easy recipe will ensure perfect results every time.


Ingredients

Scale
  • 1 whole turkey, about 18 pounds
  • 1 ½ cups sea salt
  • ½ cup brown sugar
  • 4 quarts cold water
  • ½ cup unsalted butter
  • 2 large onions, divided
  • 4 carrots, divided
  • 4 stalks celery, divided
  • 3 sprigs fresh rosemary, divided
  • 1 lemon
  • 1 cup dry white wine
  • freshly ground black pepper

Instructions

  1. In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
  2. Remove the neck and giblets from the turkey’s body cavity if present. Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
  3. Preheat the oven to 350°F.
  4. Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry inside and out with paper towels. Discard the brine mixture.
  5. Brush the turkey inside and out with half of the melted butter. Season the cavity of the turkey with freshly ground black pepper.
  6. Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
  7. Place the turkey breast-side down on a roasting rack in a shallow roasting pan. Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf. Pour the white wine over the vegetables in the pan.
  8. Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours, basting every 30-45 minutes. About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter.
  9. The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165°F.
  10. Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
  11. Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
  • Prep Time: 30 minutes
  • Brining Time: 12 hours
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 178
  • Sugar: 10.3 g
  • Sodium: 12199.3 mg
  • Fat: 9.3 g
  • Carbohydrates: 14.8 g
  • Fiber: 1.9 g
  • Protein: 7.2 g
  • Cholesterol: 39.8 mg

STRESS-FREE

AND DELICIOUS?

DO YOU WANT DINNER TO BE

Its easy! I will show you how.

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