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Learn how to roast a turkey with all the tips and tricks you’ll need to make a turkey full of flavor for Thanksgiving or any holiday.
Learn how to roast a turkey with these simple steps. Serve it with Mashed Potatoes, Rolls, Green Bean Casserole and Pumpkin Pie and you’re set!
A Perfect Roast Turkey
Turkey is a classic dinner idea for holidays, especially Thanksgiving!
After years of making turkeys, we finally have it down to a science, and today we will be sharing all the best tips and tricks so you can have the PERFECT roast turkey recipe.
Why we love this recipe:
- Delicious. This recipe is so juicy and flavorful!
- No Fail. We did all the hard work for you to make sure we share all the top tips and tricks to get the perfect bird.
- Everyone will love you. Because turkey can often be considered difficult, you will look like the turkey pro making this recipe for your fathering.
Serve this with our favorite sides including: Sweet Potato Casserole, Stuffing, Mashed Potatoes, Dinner Rolls, Mac and Cheese, Green Bean Casserole + Cranberry Sauce.
What size turkey should I buy for my dinner?
Take a headcount and plan to serve each person 1- 1½ pounds of turkey. For 10 people plan to serve a 10-15 pound turkey. If you are hosting a large crowd consider cooking two smaller turkeys.
ThaW That Turkey
DO NOT thaw a frozen turkey at room temperature or in hot water. Also, do not refreeze a raw turkey.
- In the refrigerator. Keep the turkey in its wrapping and place it in the fridge.
- 20-24 lb Turkey – Move to fridge Friday before Thanksgiving
- 16-19 lb Turkey – Move to fridge Saturday before Thanksgiving
- 12-15 lb Turkey – Move to fridge Sunday before Thanksgiving
- 4-11 lb Turkey – Move to fridge Monday before Thanksgiving
Roast Turkey Ingredients
- turkey (thawed)
- vegetables: celery, onion, carrots, minced garlic
- apples
- chicken broth
- butter – cut into pats to go under the skin
- compound butter (such as Italian Garlic Butter)
Glaze
- molasses
- Dijon mustard
- granulated garlic
- black pepper + kosher salt
How to roast a turkey
- PREP. Preheat oven to 425°F.
- VEGGIES. Cut your celery, carrots, onion & garlic & add 2/3 of them to the bottom of your roasting pan
- *Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid
- TURKEY PREP. Prepare your turkey by removing the added items (neck, giblets, gravy packet) – no need to rinse the turkey- leave the tie on the legs – this helps keep it together (or use kitchen twine to tie them together if not tied).
- Place turkey in your prepared pan or roasting rack.
- FILL. Stuff remaining veggies inside turkey cavity.
- APPLES. Add one apple- cut in half, inside turkey. Place remaining apples (also cut in half) around outside of the turkey.
- BUTTER. Cut your butter into 1 tablespoon pats.
- ADD BUTTER. Carefully lift skin away from meat & slide each pat of butter in between the skin & breast. Add chicken stock to the bottom of the pan.
- BRUSH. Melt your compound butter & brush over the entire turkey.
Roast + Glaze
- COOK. Roast in preheated oven, uncovered for 30 minutes.
- Reduce heat to 375°F.
- Remove, baste, tent with foil – return to oven.
- Continue roasting an additional 2-2½ hours depending on the size of your turkey (check label for exact cooking times per size) Basting every 40-45 minutes.
- TEMPERATURE. Using a meat thermometer, check temperature near the end. Once you reach a minimum of 165°F in the thickest part of the turkey, it’s time to add your glaze.
Turkey Glaze
- Whisk glaze ingredients in a small bowl to combine.
- Brush glaze over turkey & return turkey to oven, uncovered & cook an additional 15 minutes to crisp the skin.
- Remove & let rest 10-20 minutes before carving. Whether you prefer the turkey breast, thigh, or wings, you’ll enjoy every juicy piece!
Turkey Cook Times
Unstuffed:
- 8-12 lbs: 2.5 – 3 hours
- 12 – 14 lbs: 3 – 3.5 hours
- 14 – 18 lbs: 3.5 – 4.25 hours
- 18 – 20 lbs: 4.25 – 4.5 hours
- 20 – 24 lbs: 4.5 – 5 hours
Stuffed:
- 8-12 lbs: 3 – 3.5 hours
- 12 – 14 lbs: 3.5 – 4 hours
- 14 – 18 lbs: 4 – 4.25 hours
- 18 – 20 lbs: 4.25 – 4.5 hours
- 20 – 24 lbs: 4.75 – 5.25 hours
Let the Turkey Rest: Line a baking sheet with a wire rack. After you have removed the turkey from the oil, place it on the wire rack. Tent a piece of tin foil over the turkey and let it rest for 20 minutes.
BE SURE to stick your probe thermometer into the thickest part of the bird & make sure it’s at least 165°F.
Recipe Tips
- Gravy. You can use the turkey drippings/juices to make Turkey Gravy.
- Brine. Some people like to brine to enhance the flavor and moisture of the turkey, but it is not necessary.
- Added flavor. Use some fresh herbs like sage, thyme or rosemary to add even more flavor to your dish.
Leftovers
STORE. Remove the meat from the bones. Store in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.
FREEZE. Within 24 hours of being cooked, place in a freezer safe bag and store in the freezer for up to 6 months.
Using leftovers. There are so many options, but here are some of our favorites:
For More Thanksgiving Recipes:
COLLECTIONS: Thanksgiving Sides, Thanksgiving Dinner Ideas
How to Roast a Turkey
Ingredients
- 1 turkey thawed
- 5-6 stalks celery chopped
- ½ onion chopped
- 4-5 carrots peeled and chopped
- 2 head minced garlic peeled
- 2-3 apples
- 2 cups chicken broth
- 6 tablespoons butter divided
- 3 tablespoons compound butter (such as Italian Garlic Butter)
Glaze
- 1 cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated garlic
- 3 teaspoons black pepper
- 2 teaspoons kosher salt
Instructions
Preheat oven to 425 degrees
- Cut your celery, carrots, onion & garlic & add most of them to the bottom of your roasting pan.
- *Note- be sure to use a roasting pan with an elevated rack to keep the bird somewhat above the liquid.
- Prepare your turkey by removing the added items (neck, giblets, gravy packet) – no need to rinse the turkey- leave the tie on the legs – this helps keep it together.
- Place turkey in your prepared pan.
- Stuff remaining veggies inside turkey.
- Add one apple- cut in half, inside turkey.
- Place remaining apples (also cut in half) around outside of the turkey.
- Cut your butter into 1 tbsp pats.
- Carefully lift skin away from meat & slide pats of butter in between the skin & breast.
- Add chicken stock to the bottom of the pan.
- Melt your compound butter & brush over the entire turkey.
- Roast in preheated oven, uncovered for 30 minutes.
- Remove, baste, tent with foil – return to oven.
Reduce heat to 375 degrees
- Continue roasting an additional 2-2½ hours depending on the size of your turkey (check label for exact cooking times per size) Basting every 40-45 minutes.
- Check temperature near the end – once you reach a minimum of 165°F in the thickest part of the turkey, it's time to add your glaze.
- Whisk glaze ingredients in a small bowl to combine.
- Brush glaze over turkey & return turkey to oven, uncovered & cook an additional 15 minutes to crisp the skin.
- Remove & let rest 10-20 minutes before carving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so helpful! Can’t wait to use for thanksgiving!
Great article, however, you may wish to fix the cooking times for an unstuffed turkey. It seems there were some editing problems.
Just remember there are 2 cavities to empty…the front and back. I learned that at age16 when I was cooking the 25lb turkey. I emptied the big cavity but didn’t realize there was a “surprise package” of giblets and stuff in the back until we were cutting the turkey at Thanksgiving dinner… and I yelled “I didn’t
know there were 2 compartments ” whoops. Lol that’s what they get for letting the 16 yr old try her hand tackleing the holiday beast. It came out fine other than that. 😊
Thank you so much for sharing this, it was very helpful!! The turkey came out perfectly and was so delicious and juicy!
Absolutely perfect. The whole family loved it and I am definitely using this recipe for Thanksgiving!