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Our easy roast turkey recipe on a serving platter.
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5 from 8 votes

Easy Roast Turkey Recipe

This Roast Turkey is juicy, tender, and topped with a buttery honey herb glaze for the perfect Thanksgiving or Christmas dinner centerpiece.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Equipment

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.

Video

Notes

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.
Store. Remove the meat from the bones. Store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. 
What Size Turkey Should I Buy? Take a headcount and plan to serve each person 1–1½ pounds of turkey—so for ten people, you’ll need a 10–15-pound turkey. If you are hosting a large crowd, consider cooking two smaller turkeys to cut down on cooking time.
Thawing Turkey: How long you’ll need to thaw your turkey in the refrigerator depends on its size. Use the guide below and plan ahead!
  • 4 pounds: 1 day
  • 8 pounds: 2 days
  • 12 pounds: 3 days
  • 16 pounds: 4 days
  • 20 pounds: 5 days

Nutrition

Serving: 1pound | Calories: 221kcal | Carbohydrates: 30g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 411mg | Potassium: 146mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2033IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.5mg