Easy Roast Turkey Recipe
The ultimate Roast Thanksgiving Turkey recipe—easy, juicy, no brine or basting! Slather with butter and roast to crispy golden perfection. With a step-by-step guide for no-stress prep, perfect oven timing, and beginner tips, it's easy to make ahead and perfect for holidays or family dinners. Make your juiciest turkey yet!
Servings: 8
Equipment
Ingredients
- 1 (12-pound) turkey fresh or thawed completely
- 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
How to Thaw Frozen Turkey:
- Purchase in advance: Many grocery stores only carry frozen turkeys. Purchase in advance for proper thawing before cooking.
- Use rimmed baking sheet: Place on a rimmed baking sheet in fridge to thaw to catch juices.
- Frozen increases cook time: Cooking a frozen or partially frozen turkey can increase cook time by up to 50%. Depending on the size of the turkey, thawing a turkey can take from one to a couple of days. Plan accordingly.
- Thawing Time: 24 hours for every 5 pounds.
- 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
- Store: Place 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 retain the juices in the larger cut of meat.
- Freeze: Cut meat off the turkey carcass, leaving sections of meat as whole as possible, and seal in airtight containers or bags. Freeze for up to 3 months. Thaw in fridge.
- Reheat: Warm in the oven at 325 degrees or gently in the microwave.
- Make-Ahead Roast Turkey: Prep and refrigerate buttered turkey overnight; roast the next day. Can also 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.
Nutrition
Calories: 782kcal | Carbohydrates: 1g | Protein: 105g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 378mg | Sodium: 1513mg | Potassium: 1082mg | Sugar: 1g | Vitamin A: 620IU | Calcium: 56mg | Iron: 4mg