Tired of dry, flavorless turkey? This recipe delivers a properly roasted turkey with crispy golden skin and tender, juicy meat throughout.
I’ll guide you through each step: selecting the right turkey, preparing it correctly, and roasting it to achieve that perfect golden skin and succulent meat. Whether it’s your first time hosting or you’ve cooked plenty of turkeys before, this method works. You’ll end up with a centerpiece your guests will actually want to eat.
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Easy Roasted Turkey
This roasted turkey guide gives you everything you need for a stress-free, occasion-perfect holiday meal. You’ll learn a foolproof method that thousands of home cooks rely on, complete with step-by-step instructions that take out all the guesswork.
We show you what can be prepped ahead so you can relax and enjoy more time with your family, and every step uses simple, accessible ingredients—no fancy tools required. With our secret timing and temperature tips, you’ll get beautifully crispy skin and juicy, never-dry meat from breast to drumstick. It even reheats perfectly, making it ideal for sandwiches and soups the next day.
What You’ll Need to Cook Turkey in the Oven
- Turkey (thawed)
- Salt
- Dried thyme (or other fresh herb of choice)
- Paprika
- Garlic powder (optional)
- Black pepper
- Unsalted butter (room temperature)
- Garlic (minced)
- Kosher salt
- Black pepper
- Fresh rosemary (finely chopped)
- Fresh thyme (finely chopped)
- Onion (peeled and quartered)
- Celery (roughly chopped)
- Carrots (roughly chopped)
- Unsalted melted butter
- Sage, rosemary, and thyme (finely chopped)
- Garlic cloves (minced)
- Garlic heads (halved horizontally)
- Onion (halved)
- Dry white wine or water
- Salt and pepper
How to Oven-Bake a Turkey
Step 1: Dry Brine the Turkey
Pat the turkey dry with a paper towel, then rub the dry brine mixture all over it, inside and out. Wrap the turkey with aluminum foil and refrigerate for 24-48 hours.
Step 2: Prepare Veggies
Preheat oven to 425°F (standard) or 390°F (fan). Place vegetables in a roasting pan and place a roasting rack on top.
Step 3: Prepare the Turkey
Stuff the turkey cavity with herbs, garlic, and butter. Tie drumsticks together. Place the turkey upside down on the rack and brush with butter—season with salt and pepper. Allow the turkey to come to room temperature.
Step 4: Roast
Pour wine into the roasting pan. Roast for 30 minutes, then turn the turkey over and brush with butter. Reduce oven temperature to 325°F (standard) or 300°F (fan).
Roast turkey for another 45 minutes or until a thermometer reads 165°F. Check between the legs and breast. Use a meat thermometer for best results. Cover loosely with foil if browning too much.
Step 5: Rest and Carve
Remove the turkey, cover it with foil, and let it rest for 30 minutes before carving.
What Temperature to Cook Turkey at
In this recipe, we’ll cook the turkey at 425°F and then reduce the temperature to 325°F. The high temperature will help it cook quickly before it dries out. This method should also produce a fairly crispy skin.
What Internal Temperature You Need to Reach For Turkey
The turkey’s white meat should reach at least 160°F. If the internal temperature gets much higher than that, then it will dry out.
Some people like the dark meat a little hotter. However, this is a personal preference. Also, the dark meat usually gets warmer before the white meat reaches the temperature. This is because the breast meat is in the thickest part of the bird.
How Long to Cook Turkey
The general guideline for a turkey roasted at 325°F (standard) or 300°F (fan) after the initial high-temperature phase is about 15-20 minutes per pound. Here’s a more specific breakdown based on the size of the turkey:
- 8-12 pounds: About 2 to 3 hours
- 12-14 pounds: About 3 to 3.5 hours
- 14-18 pounds: About 3.5 to 4 hours
- 18-20 pounds: About 4 to 4.5 hours
- 20-24 pounds: About 4.5 to 5 hours
Since we start with a 30-minute roast at a higher temperature (425°F or 390°F fan), you can reduce the total time by 15-30 minutes. Always rely on a meat thermometer to confirm that the turkey reaches an internal temperature of 165°F in the thickest part for safe eating.
How To Store Leftovers and Reheat
Leftover turkey can be stored in an airtight container in the refrigerator for up to a week. Alternatively, it can be frozen in the appropriate bag for a longer period.
Reheat leftovers using your preferred method. If you reheat the turkey in the oven or microwave, it may be helpful to add a container of water to moisten the meat.
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What To Serve With Roasted Turkey
Juicy Roast Turkey
Ingredients
- 10-14 pound turkey thawed
- 2.5 tablespoons salt
- 2 teaspoons dried thyme or other herb of choice
- 1 teaspoon paprika
- 1 teaspoon garlic powder optional
- 1/2 teaspoon black pepper
- ¾ cup unsalted butter room temperature
- 6 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 onion peeled and quartered
- 3 ribs celery roughly chopped
- 2 carrots roughly chopped
- 1/2 cup wine/ stock
Instructions
- Pat the turkey dry and rub the dry brine mixture all over the turkey, inside and out. Wrap the turkey and refrigerate for 24-48 hours.
- Preheat oven to 220°C/425°F (standard) or 200°C/390°F (fan). Place vegetables in a roasting pan and place a roasting rack on top.
- Stuff the turkey cavity with herbs, garlic, and butter. Tie drumsticks together. Place the turkey upside down on the rack and brush with butter. Sprinkle with salt and pepper.
- Pour wine/ stock into the roasting pan. Roast for 30 minutes, then turn the turkey over and brush with butter. Reduce oven temperature to 165°C/325°F (standard) or 150°C/300°F (fan).
- Roast for another 45 minutes, or until a thermometer inserted between the breast and leg reads 165°F/75°C. Cover loosely with foil if browning too much.
- Remove the turkey, cover with foil, and let it rest for 30 minutes before carving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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