How to Roast a Turkey

5 from 36 votes

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.

Prep Time20

Cook Time2 40

Total Time3

Course: Main Course

Cuisine: American

Servings:

Cut your celery, carrots, onion, and garlic. Add ⅔ 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 the 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 the turkey in the prepared pan and stuff the remaining veggies inside the turkey.
Add one apple, cut in half, inside the turkey.
Place remaining apples (also cut in half) around outside of the turkey.
Cut the butter into 1 tablespoon pats. Carefully lift skin away from meat and slide pats of butter between the skin & breast.
Add chicken stock to the bottom of the pan.
Melt the compound butter and brush over the entire turkey.
Roast in preheated oven, uncovered for 30 minutes.
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.
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.

Recipe Tips.

To determine the size of turkey needed, calculate 1-1½ pounds of turkey per person.
To ensure your turkey thaws properly, move it to the fridge on the Monday before Thanksgiving for 4-11 lbs, Sunday for 12-15 lbs, Saturday for 16-19 lbs, and Friday for 20-24 lbs.
Only stuff the turkey immediately before it goes into the oven; never prepare it stuffed the night before. Do not pack the stuffing tightly, as it needs air circulation to cook properly.
Once the turkey is out of the oven, scoop all the stuffing out of the cavity into a separate serving dish along with the veggies from the roasting pan.
To enhance the flavor even more, you can also use a Turkey Brine.
I like to use the turkey drippings to make Turkey Gravy, which is perfect to pour on Mashed Potatoes.

Store. Remove the meat from the bones and store in an airtight container in the fridge for 3-4 days or freezer for 2-3 months.