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Classic Roast Turkey

A simple and classic roast turkey recipe with crispy skin and juicy meat, perfect for Thanksgiving celebrations.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Traditional
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole turkey, thawed and patted dry 12 to 14 pound bird
  • 1 tablespoon Salt For dry brining
  • 1 tablespoon Pepper To season
  • 1 whole lemon, halved For stuffing
  • 1 whole orange, halved For stuffing
  • 1 whole onion, quartered For stuffing
  • 4 cloves garlic, smashed For stuffing
  • 1/4 cup fresh herbs (thyme and rosemary) For stuffing
  • 4 tablespoons softened butter For rubbing on turkey
  • 1 cup chicken stock For basting

Method
 

Preparation
  1. Dry brine the turkey with salt the night before and keep it uncovered in the fridge.
  2. Before roasting, rub the turkey with softened butter and season with pepper and a touch of salt.
  3. Stuff the cavity with lemon, orange, onion, garlic, and fresh herbs. Tie the legs loosely.
Cooking
  1. Preheat the oven to 425 degrees F.
  2. Roast the turkey at 425 degrees F for 20 minutes.
  3. Lower the temperature to 325 degrees F and continue roasting, basting with chicken stock a couple of times.
  4. Cook until the turkey's internal temperature reaches 160 degrees F, it will rise to 165 while resting.
Resting
  1. Let the turkey rest for at least 30 minutes before slicing to retain the juices.

Notes

For added flavor and faster cooking, consider spatchcocking the turkey by removing the backbone. You can also tuck a compound butter under the skin with chopped herbs and lemon zest. Gravy can be made from pan juices by skimming the fat, whisking in flour, and thinning with stock.