How to Roast a Turkey
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.
Servings: 10
Equipment
Ingredients
- 1 turkey, thawed
- 5-6 stalks celery, chopped
- ½ onion, chopped
- 4-5 carrots, peeled and chopped
- 2 cloves 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 garlic salt
- 3 teaspoons black pepper
- 2 teaspoons kosher salt
Instructions
Preheat oven to 425°F.
- Cut your celery, carrots, onion, and 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 and slide pats of butter in between the skin & breast.
- Add chicken stock to the bottom of the pan.
- Melt your compound butter and 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°F
- 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 and return turkey to oven, uncovered, and cook an additional 15 minutes to crisp the skin.
- Remove and let rest 10-20 minutes before carving.
Video
Notes
Gravy. You can use the turkey drippings to make Turkey Gravy.
Brine. Some people like to brine to enhance the flavor and moisture of the turkey, but it is not necessary. If you choose not to brine, you can still achieve a delicious and juicy turkey by properly seasoning, basting, and cooking it.
Remember to give your turkey a rest. Once your turkey has been taken out of the oven let the turkey rest under a loose sheet of aluminum foil for at least 20 minutes before carving.
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.
Nutrition
Calories: 603kcal | Carbohydrates: 36g | Protein: 57g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 1098mg | Potassium: 1329mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4650IU | Vitamin C: 9.2mg | Calcium: 137mg | Iron: 4.3mg