Easy Roast Turkey Recipe
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This Easy Roast Turkey recipe makes a juicy, delicious, and beautiful roast turkey! With a step-by-step plan for a no-stress, perfect Thanksgiving turkey!
If you are looking for a golden roasted and juicy, no-stress Thanksgiving turkey, then this recipe is for you. I’m sharing tips and tricks learned from my Mama for cooking the most perfectly moist, tender, and juicy roasted turkey every year for our Thanksgiving dinner. She always served the most beautiful turkey as the centerpiece of our meal. And it’s super easy to do with these steps and this recipe!
Before we get into the recipe, let’s start with a few tips, must-dos, and things to ignore for an easy, foolproof turkey every time. It all begins with just a little planning.
Why You’ll Love This Recipe
- Easy to prep and cook – Just a few ingredients and a couple of steps. No brining or basting is required for the best turkey!
- Detailed guide and tips – Guide for everything from the size you’ll need to the perfect cooked turkey temperature.
- Delicious and beautiful turkey – The recipe gives you a flavorful, golden, juicy, beautiful turkey with ease!
What Size Turkey to Cook for Thanksgiving
Select a turkey based on the number of guests you plan to serve.
Plan 1 1/2 pounds per person for your Thanksgiving Turkey.
Rule of thumb for planning:
- 9 pounds for 6 guests
- 12 pounds for 8 guests
- 18 pounds for 12 guests
For more than 12 guests, I suggest preparing separate turkey breast(s) or a second turkey for the additional servings. Anything larger than an 18-pound turkey will not cook as evenly.
How to Thaw a Turkey
Buy a fresh turkey if you can find it. But if you can’t, follow these tips for thawing:
- Purchase in time to thaw properly. Many grocery stores only carry frozen turkeys, so plan to purchase yours in advance to allow it to properly thaw before cooking.
- Frozen turkey increases cooking time. Cooking a frozen or partially frozen turkey increases cooking time by up to 50%. Depending on the size of the turkey, thawing a turkey can take from one to a couple of days.
- Use a rimmed baking sheet for thawing. Place your turkey on a rimmed baking sheet in the refrigerator so that as it thaws, juices that drain from the turkey are caught.
- 24 hours for every 5 pounds. Plan on 24 hours per 5 pounds for the turkey to completely thaw.
How to Prep a Turkey for Roasting
My family’s method for roasting turkey is so easy and low-stress! In our recipe, you won’t rinse or brine the turkey. And you don’t even need a special roasting pan!
- Remove the turkey from any packaging, removing the neck and giblets from the inner cavity. Discard them or save them if you plan to make giblet gravy.
- Arrange the turkey on a roasting pan fitted with a V-shaped rack. You can also use a disposable roasting pan from the store. Tip: Create a “roasting rack” within the pan with halved garlic bulbs, onions, celery, and other vegetables if you don’t have one or are using a disposable pan.
- Pat the turkey dry with paper towels, and then carefully insert your finger between the skin and the turkey breast. Take care not to rip the skin off the turkey, as this is where you’ll later rub a butter mixture.
- Tie the legs of the turkey together to help the turkey cook evenly. Be sure that you are using an oven-safe baker’s twine. Trim away any excess twine once tied.
How to Cook a Thanksgiving Turkey
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Turkey – You can use a fresh or frozen whole turkey. If frozen, see instructions in the recipe for How to Thaw.
- Butter – softened
- Salt and Pepper
Step-by-Step Instructions
My secret to a beautifully browned, moist, and juicy turkey is BUTTER!
- Mix seasoning. Stir together softened butter along with salt and pepper and any preferred herbs and seasonings.
- Butter under the skin. Then, place about a tablespoon of the seasoned butter underneath the skin of the turkey breast. Carefully massage the butter to ensure it is distributed evenly underneath the skin to cover the breast.
- Butter the outside. Then, spread the remaining seasoned butter over the exterior of the turkey.
- Don’t Baste. I’ve tried both ways through the years – basting and not basting. I prefer not to baste but instead use butter in my recipe and find it to result in a much more golden brown and juicy turkey. Basting involves having to open the oven repeatedly, which reduces the oven temperature. This can result in a drier turkey. By leaving the oven closed, your oven holds a steady temperature. And you don’t need to baste with my recipe! The butter is the secret!
- Bake. Place turkey in the oven and bake until it’s reached 165 degrees F. More information on temperature and cooking time is to follow.
- Let it Rest. Remove your turkey from the oven once the breast temperature reaches 165º F, transfer it to your carving board, and tent it loosely with foil. Allow the turkey to rest for 20 to 30 minutes.
- Carve and Serve. You can carve at the table or carve ahead of placing on the table. When you carve at the table, plan for a beautiful presentation on a large platter that has fresh herbs and maybe even lemons or grapes on it for the roasted turkey. If you carve before placing it on the table, remove the twine from the turkey and carve it. I prefer to first remove the legs, then the wings, and then cut the breast of the turkey. I cut the breast into about 1 1/2 inch slices and arrange all of the pieces onto the platter.
Check the Turkey Temperature
The best way to know if your turkey is done is to use an internal thermometer. Your turkey should register 165º F at the thickest part of the breast.
- Oven Thermometer. Many ovens include a thermometer you can insert into the turkey as it roasts.
- Digital Wireless Remote Thermometer. You can also use a digital wireless remote meat thermometer inserted into the turkey. I prefer this type of oven thermometer for roast turkey since you do not have to open the oven to check the temperature, and it alerts you once the turkey reaches your preset temp and is done.
- Instant Read Digital Thermometer. You can also use an instant-read digital meat thermometer inserted into the turkey to check for doneness. Simply open the oven door and quickly slip the thermometer into the turkey breast at the thickest part. If it registers the correct temperature, remove it from the oven. If not, continue to cook, checking often to prevent it from overcooking.
Check the internal temperature of your turkey for about 15 minutes before you believe it should be done. If you use a thermometer with an alerting feature, set it to alert you once the turkey reaches about 155º F so that you are close by and do not allow your turkey to overcook.
Additionally, prick the skin between the thigh and the breast of the turkey. The juices should run clear. Remove it from the oven and place a tent of foil on top. Allow it to rest for 20 minutes.
Tips on Turkey Cooking Times
Knowing the temperature your turkey is done is the most important – 165 degrees Fahrenheit. However, for planning purposes, it is also great to know the approximate time it will take for your turkey to be done and cooked safely.
The following time guide for cooked turkey is included from the USDA Food Safety for planning purposes.
UNSTUFFED at 325º F
- 4 – 6 pound turkey breast for 1 1/2 – 2 1/4 hours
- 6 – 8 pound turkey breast for 2 1/4 – 3 1/4 hours
- 8 – 12 pounds for 2 1/2 – 3 hours
- 12 – 14 pounds for 3 – 3 3/4 hours
- 14 – 18 pounds for 3 3/4 – 4 1/4 hours
- 18 – 20 pounds for 4 1/4 – 4 1/2 hours
- 20 – 24 pounds for 4 1/2 – 5 hours
Tip: I like to include an additional hour in my schedule to allow time for the turkey to rest and any additional roasting time that may be needed.
Storage Tips
To store. Place the turkey leftovers in airtight containers or plastic storage bags and refrigerate for up to 3 or 4 days. If the breast meat isn’t already sliced, leave the breast as whole as possible to refrigerate to retain the juices in the larger cut of meat.
To freeze. If you will not eat or cook with the leftover turkey within 3 or 4 days, it’s best to freeze it. Cut the meat away from the turkey carcass, leaving sections of meat as whole as possible, and seal in airtight containers or airtight bags and freeze for up to 3 months.
Make Ahead Roast Turkey
Cook and slice the turkey according to the directions. Arrange on an oven-safe serving platter or on a rimmed baking sheet. Cover and leave at room temperature for up to 1 hour before reheating in the oven. Be sure to reheat until the temperature reaches 165º F.
Leftover Turkey Recipes
One of the best things about roasting a big turkey is the leftovers! While I love a turkey sandwich, I also enjoy recipes that use this delicious turkey! My family enjoys Turkey Pot Pie, Turkey Wraps and Turkey Salad, just to name a few more recipes!
What to Serve with Roast Turkey
The sides and desserts served alongside a juicy roast turkey are such a delicious part of completing the special meal. Here are a few of our favorites.
Frequently Asked Questions
My family is pretty adamant that we do not add stuffing. We prefer my grandmother’s recipe for Southern Cornbread Dressing with our turkey. If your family prefers stuffing, I recommend cooking it separately from the turkey in a casserole dish to make sure that it is cooked properly.
Sometimes I add seasonings or aromatics inside my turkey, such as garlic bulbs, lemons, or herbs that I’ve also included in my seasoned butter, and salt and pepper. You’ll want to be sure that your seasonings are the same or complimentary.
Turkey temperature should reach 165 degrees Fahrenheit when checked in the thickest part of the breast meat.
A good rule of thumb is to plan for about 1 1/2 pounds of turkey per person.
Here is my family’s Roast Turkey recipe. I hope your family enjoys it as much as mine always has.
Easy Roast Turkey Recipe
Equipment
Ingredients
- 1 (12-pound) turkey
- 8 tablespoons butter, softened
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 325º F. Mix softened butter, salt and pepper together until well combined. Set aside.
Prepare the turkey for roasting
- Remove neck and any other items from the inside cavity of the fully thawed turkey. Pat the turkey dry with paper towels and arrange the turkey on rack in roasting pan, breast side up. Carefully separate the skin at the breast of the turkey away from the meat, taking care not to tear the skin.
- Spoon one tablespoon of the butter mixture under the skin at each breast. Carefully massage the butter to completely cover the breast of the turkey and make sure that the skin covers the breast completely. Spread the remaining butter mixture onto the outside of the turkey.
- Tie the legs of the turkey to help the turkey roast more evenly.
Roast Turkey
- Bake the turkey until juices run clear when pricked between the leg and breast of the turkey and the internal temperature reaches 165º F when checked at the thickest part of the breast, about 2 1/2 to 3 hours.
- Remove from the oven. Cover turkey with foil and allow to rest for 20 – 30 minutes.
- Slice and serve.
Notes
- 4 – 6 pound turkey breast for 1 1/2 – 2 1/4 hours
- 6 – 8 pound turkey breast for 2 1/4 – 3 1/4 hours
- 8 – 12 pounds for 2 1/2 – 3 hours
- 12 – 14 pounds for 3 – 3 3/4 hours
- 14 – 18 pounds for 3 3/4 – 4 1/4 hours
- 18 – 20 pounds for 4 1/4 – 4 1/2 hours
- 20 – 24 pounds for 4 1/2 – 5 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Thank you so much Robyn for that Thanksgiving turkey recipe I love it , I will be trying it if the LORD will
I hope you enjoy the turkey, Helen!
Aloha Robyn!
I made a hen turkey that was over 12# yesterday that will be frozen in advance of Thanksgiving in a couple of weeks. It’s just hubby and I so we’ll be eating ours the day after. We usually go to my son’s house and spend time with the family. Thank you for this great recipe! Definitely tender, moist, and delicious! 😋😋
I hope you and your family enjoy, Gale!
This is my 1st year cooking Thanksgiving dinner so I plan to use multiple recipes from your site. Thank you so much for simplifying everthing so it’s easy to follow. When you state to create a ‘rack’ under the turkey with vegetables, are the vegetables supposed to be piled high enough that they are touching the bottom of the turkey while cooking?
Katie, you would only create a “rack” if your roasting pan does not have the v-shaped rack. If you don’t have the v-shaped rack, you could add the vegetables to lift the turkey and create a “rack” within the pan. The vegetables would create the rack and should be piled high enough to raise the turkey so they would need to touch the turkey while it is cooking.
I would love to try this way of cooking the turkey however my family wants the susage stuffing in the turkey. Would I do everything the same since I have stuffing in it?
If your family prefers stuffing, I recommend cooking it separate from the turkey in a casserole dish to make sure that it is cooked properly. The United States Department of Agriculture ( USDA ) recommends cooking the stuffing out side of the bird.
I really like what you are saying to do, however, I wish you would say whether to cover the turkey in the oven with the roaster pan lid or to leave it open
I don’t cover the turkey while in the oven, Esther. I do tent it with foil for about 20-30 minutes once I take it out of the oven. I hope you enjoy.
Do you get a lot of smoke while roasting because of the butter? Thanks
I can’t wait to try this! Exactly how much salt, pepper, and butter do you use for an 18 lb turkey? How much butter goes under the skin? Thanks!!
Carol Ann, I would use about 12 tablespoons softened butter, 2 1/4 teaspoons kosher salt, and 1 1/2 teaspoons pepper for an 18 pound turkey and use about 2 tablespoons butter under the skin. If you are using table salt and not using kosher salt, decrease the amount of salt. Hope you enjoy your turkey.
WHAT SPICES DO YOU LIKE TO PUT ON THE TURKEY? THIS TURKEY LOOKS LIKE A PICTURE FROM ANY GREAT COOKING MAGAZINE! I CAN ALMOST SMELL IT AND WILL DO THIS FOR SURE. THANKS FOR SHARING
I only used salt and pepper on this turkey, Debbie. Thank you so much for the compliment!
Do you cover the turkey when baking?
I don’t cover the turkey while it is baking, Cindy. Hope you enjoy!
The look of that turkey melts my ❤️ I Will be making it.
Hope you enjoy, Carol. Thanks!