Our easy Roast Turkey Recipe is a simple, flavorful way to make a beautiful holiday turkey without feeling overwhelmed. The turkey is rubbed with olive oil, seasoned with salt and pepper, roasted with apples and vegetables, then finished with a buttery honey herb glaze. It’s delicious, no-fail and simple!
We love making this for Thanksgiving, Christmas, and big family dinners because it comes out golden, tender, and full of classic holiday flavor. Letting the turkey rest before carving helps keep the meat juicy and gives you time to finish the sides and gravy.
We’ve roasted this turkey for countless holiday dinners, and it’s one of our go-to recipes because it turns out tender, juicy, and always a hit.
If you love this Roast Turkey, you’ll also enjoy Homemade Stuffing, Mashed Potatoes, Sweet Potato Casserole with Marshmallows, and Homemade Dinner Rolls.
Why you’ll love it + Why it works:
- Honey Herb Glaze: Brushing the glaze on near the end prevents burning while creating a beautifully caramelized finish.
- Temperature Method: Starting with a higher oven temperature then lowering it helps develop color while keeping the turkey moist.
- Holiday Showstopper: This beautiful roast turkey makes the perfect centerpiece for Thanksgiving, Christmas, and family gatherings.
- Juicy and Flavorful: A simple seasoning and honey herb glaze keep every slice tender and full of flavor.
Roast Turkey Ingredients
- Turkey (1 (14 to 16-pound), thawed if frozen): Stays juicier and cooks more evenly when fully thawed. The centerpiece of the meal.
- Olive oil (¼ cup): Helps the seasonings adhere while promoting beautifully browned, crispy skin.
- Salt (1 teaspoon): Enhances the turkey’s natural flavor and helps season the meat.
- Pepper (½ teaspoon): Adds mild seasoning and balances the other flavors.
- Granny Smith apples (2, cored and sliced): Adds subtle sweetness and moisture while infusing the turkey with flavor during roasting.
- Carrots (2 to 3, cut into 1-inch pieces): Adds savory flavor and aroma while roasting beneath and inside the turkey.
- Onion (1, cut into 1-inch pieces): Adds rich flavor to the turkey as it roasts.
- Celery (5 to 6 stalks, cut into 1-inch pieces): Provides classic aromatic flavor and complements the other vegetables.
- Honey (1 cup): Creates a sweet, glossy glaze that caramelizes beautifully near the end of roasting.
- Unsalted butter (½ cup, melted): Adds rich flavor and helps the glaze brown evenly.
- Dried sage leaves (2 teaspoons): Brings classic holiday herb flavor that pairs perfectly with turkey.
- Ground thyme (1 teaspoon): Adds earthy flavor and depth to the glaze.
- Dried parsley (1 teaspoon): Contributes fresh herb flavor and complements the other seasonings.
- Dried basil (1 teaspoon): Adds another layer of savory herb flavor.
- Salt (1 teaspoon, glaze): Enhances the sweetness of the honey while balancing the glaze.
- Pepper (1 teaspoon, glaze): Adds gentle seasoning and rounds out the glaze’s flavor.
Prep Tips
Plan for about 1-1.5 lbs per person. If your family loves leftover turkey, be sure to plan on 1.5 lbs per person.
Fully Thawed: It’s really important to calculate how long it is going to take to thaw your turkey. The easiest way is to stick it in the fridge and let it thaw in there, but if you need to thaw it faster, you can use Cold water.
- Fridge: When thawing in the fridge, plan on 4-5 hours per pound. After it has fully thawed, it can stay in the fridge for an additional 2 days before it needs to be cooked.
- Cold water: Place the bird in a bucket of COLD water. You need to change the water every 30 minutes. Plan for it to take 30 minutes per pound. Once the turkey is thawed it will need to be cooked right away.
How to Make Roast Turkey
PREP. Preheat the oven to 425 degrees F. Set an elevated rack into the bottom of a roasting pan.
SEASON. Brush olive oil all over the turkey and sprinkle with salt and pepper. Place about two-thirds of the vegetables and apples on the rack in the prepared roasting pan.
STUFF. Place turkey on the rack and stuff the remaining third of the vegetables and apples inside the turkey. If turkey’s legs are not already tied together, tie them with kitchen twine.
BAKE. Roast turkey uncovered in the oven for 30 minutes, then cover loosely with aluminium foil and reduce the heat to 375 degrees F. Roast for another 2-2 ½ hours, until a thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Cook Time: The internal temperature will need to reach 165°F. Many turkeys will come with a little plastic insert that will popup when done. You can also buy a thermometer for extra accuracy. Be sure to insert it in the thickest part of the turkey. Use the following times to help you gage about how long it may take to fully roast:
- 10 – 18 pounds: unstuffed 3-3½ hours: stuffed 3½-4½ hours
- 18 – 22 pounds: unstuffed 3½-4 hours: stuffed 4½-5 hours
- 22 – 24 pounds: unstuffed 2-2½ hours: stuffed 5-5½ hours
- 24 – 29 pounds: unstuffed 4½-5 hours: stuffed 5½-6½ hours
GLAZE. Whisk together all glaze ingredients in a medium bowl.
Brush glaze over turkey and return it to the oven, uncovered, for 15-20 minutes, until golden. Remove from the oven, discard the vegetables, and let turkey rest for 20 minutes before serving.
For even more tips and tricks, be sure to check out our post of: How to Roast a Turkey.
Kristyn’s Recipe Tips
- Pat the turkey dry with paper towels before adding the oil to help the skin become crisp and golden.
- Use an instant-read thermometer in the thickest part of the thigh without touching the bone to ensure perfectly cooked turkey.
- Tent the turkey loosely with foil rather than sealing it tightly so air can continue circulating while preventing excessive browning.
- Let the turkey rest for at least 20 minutes before carving to keep the juices inside the meat.
- Use a roasting pan with an elevated rack; that way the bird is somewhat above the liquid.
- Baste every 40-45 minutes. If the drippings evaporate before the turkey is done, add a little bit of broth to the bottom of the pan.
Easy Roast Turkey Recipe
Equipment
- kitchen twine
Video
Ingredients
Turkey
- 1 (14-16 pound) turkey, thawed if frozen
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Granny Smith apples, cored and sliced
- 2-3 carrots, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 5-6 stalks celery, cut into 1-inch pieces
Glaze
- 1 cup honey
- ½ cup unsalted butter, melted
- 2 teaspoons dried sage leaves
- 1 teaspoon ground thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F. Set an elevated rack into the bottom of a roasting pan.
- Make the turkey: Brush olive oil all over turkey and sprinkle with salt and pepper. Place about two-thirds of the vegetables and apples on the rack in the prepared roasting pan.
- Place turkey on the rack and stuff remaining third of the vegetables and apples inside the turkey. If turkey’s legs are not already tied together, tie them with kitchen twine.
- Roast turkey uncovered in the oven for 30 minutes, then cover loosely with aluminium foil and reduce the heat to 375 degrees F. Roast for another 2-2 ½ hours, until a thermometer inserted into the thickest part of the thigh reads 165 degrees F.
- Make the glaze: Whisk together all glaze ingredients in a medium bowl.
- Brush glaze over turkey and return it to the oven, uncovered, for 15-20 minutes, until golden. Remove from the oven, discard the vegetables, and let turkey rest for 20 minutes before serving.
Notes
- Pat the turkey dry with paper towels before adding the oil to help the skin become crisp and golden.
- Use an instant-read thermometer in the thickest part of the thigh without touching the bone to ensure perfectly cooked turkey.
- Tent the turkey loosely with foil rather than sealing it tightly so air can continue circulating while preventing excessive browning.
- Let the turkey rest for at least 20 minutes before carving to keep the juices inside the meat.
- Use a roasting pan with an elevated rack; that way the bird is somewhat above the liquid.
- Baste every 40-45 minutes. If the drippings evaporate before the turkey is done, add a little bit of broth to the bottom of the pan.
- 4 pounds: 1 day
- 8 pounds: 2 days
- 12 pounds: 3 days
- 16 pounds: 4 days
- 20 pounds: 5 days
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Remove the meat from the bones. Store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.
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This recipe was first shared October, 2021.
With the glaze, is the skin crispy or soft?
The glaze helps give it more of a crispy skin.
Well you had me till remove turkey from the oven & discard the vegetables, I understand the flavor from the veggies but what a waste of good money spent they probably cost about the same as the turkey it’s self , please explain
I agree. I would have taken those vegetables and at least 1 apple and blend it to add to my gravy!!!😋
This is a great recipe! First of all… I’ve always used honey for my ham. But to use it on a turkey was so good! Everybody loved it! The honey added a shine to the turkey and the honey mixture was really good! And the apples was also a great idea to add with my celery and onions. 😁 Thanks!
My parents are on a mission this year and so Ive been looking up all the different Thanksgiving dishes that my mom usually takes care of, the biggest being the turkey. Thanks for all the tips on portions, thawing, and cookin as well as a the delicious recipe.
Very thorough instructions for making your very own juicy turkey!
This turkey was so moist and easy to make, we loved it!! This recipe is also super easy to follow which is amazing!!
Love your tips! I’ve always been intimidated to make the turkey, but you make it seem easy, so thank you for sharing!
Absolutely amazing! The glaze is so perfect!
This truly is the best turkey recipe ever!! It is our favorite and we will continue to make it every Thanksgiving!!