How to Roast a Turkey in the Oven?

Getting ready for Thanksgiving or any holiday? You can totally nail that roast turkey with the right prep. A few basic seasonings and some handy tools are all you need to achieve that crispy skin and juicy, flavorful meat, just like your mom used to cook.

I’ve been roasting turkeys every year for the past few years, and after plenty of trial and error, I’ve perfected a foolproof roast turkey recipe that will definitely exceed your expectations! This recipe includes step-by-step instructions, as well as ideal temperature and timing for roasting the perfect turkey.

Ingredients:

• 1 whole turkey
• 1 cup kosher salt for brining
• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh ground black pepper
• 2 tablespoons fresh herbs like rosemary, thyme or sage, chopped
• 4 cloves garlic
• 1 onion, quartered
• 2 stalks celery, roughly chopped
• 2 carrots, roughly chopped
• 2 cups chicken or turkey broth for basting and gravy

Equipment:

• Roasting pan with a rack
• Wireless meat thermometer
• Basting brush
• Kitchen twine
• Aluminum foil
• Craving knife
• Cutting board

How Long to Roast a Turkey?

The general rule is to roast an unstuffed turkey for about 13 minutes per pound, while a stuffed turkey should be roasted for around 15 minutes per pound. That is, a 12- to 14-pound turkey will take 3 to 4 hours in the oven. However, like cooking anything, the time can vary based on factors like whether the turkey has been thawed. Therefore, the best way to ensure it’s done is to check the internal temperature rather than relying solely on the clock.

Roast Turkey Temperature

To make sure your turkey is roasted safely and thoroughly, insert wireless thermometers into the thickest parts of the thigh and breast, and read at least 165°F (74°C). This temperature not only meets the USDA’s safety guidelines but also keeps your turkey juicy and tasty.

In the past, we had to wait until the roasting was done and then open the oven to check the internal temperature with an instant-read thermometer, but this could lead to overcooking or uneven results due to the constant oven openings. That’s why I always suggest using wireless probe thermometer. Just insert probes into the turkey before putting it in the own, and you can remotely monitor the temperature through the app. Plus, it’ll send you alerts when it hits the right temp, so you don’t have to hover around the kitchen. For a perfect roast, a wireless thermometer like the INT-14-BW is definitely the way to go.

How to Roast a Turkey in the Oven?

Step 1: Brine the turkey. This is an optional step, but soaking the turkey in a water-salt mixture for 12-24 hours is the key to a juicy, flavorful turkey. The ratio of the brine mixture is about 1 cup of kosher salt per gallon of water.

Step 2: Remove unwanted stuff. Take out turkey’s neck and giblets, tossing them away or saving them for the gravy. Then, pat the turkey dry with paper towels.

Step 3: Season the turkey. Rub the turkey all over with melted butter, then season it generously with salt, pepper, and herbs. Stuff the cavity with onions, celery, carrots, and garlic. You can also add some apple, lemon or orange zest for a kick of freshness. Tie the turkey legs together with twine and tuck the wing tips under the body to prevent burning.

 

Step 4: Insert wireless meat thermometers. Insert a thermometer into the thickest part of turkey legs and one into the breast. If possible, use multiple thermometers in different spots to monitor the temperature.

 

Step 5: Preheat the oven. Preheat your oven to 325°F (163°C). In the meantime, pour 2 cups of gravy into the roasting pan to keep turkey juicy.

Step 6: Roast the turkey. Once the oven reaches temperature, place the turkey breast-side up on a rack in a baking sheet and put it in the oven. Every 45 minutes, brush the turkey all over with the remaining butter and scoop up any gravy from the bottom over the turkey.

 

Step 7: Cover with foil and continue cooking. About an hour before it’s done, loosely cover the turkey with foil to prevent it from drying out, and continue roasting until the internal temperature reaches 165°F (74°C).

Step 8: Rest the turkey. Take the turkey out of the oven, keeping it covered with foil, and let it rest for at least 20 minutes. If there is any remaining gravy, gather it up to serve alongside the turkey.

How to Crave a Turkey?

Place the turkey on a large cutting board. Start by slicing the skin between the body and the legs, then bend the legs back until the joint pops out. Cut through the joint to remove the legs, and do the same on the other side. Next, make a vertical cut down the center of the breast into slices against the grain. Note that any leftover meat should be refrigerated within two hours of cooking to prevent bacterial, or you can use a vacuum sealer to save food longer.