Description
This easy roast turkey recipe yields a juicy, flavorful bird perfect for holiday gatherings. Roasting at a high temperature initially crisps the skin, then lowering the heat finishes cooking the turkey to tender perfection. Aromatics like apple slices, cinnamon, and fresh herbs infuse gentle, appetizing flavors throughout the meat. With simple ingredients and straightforward steps, this classic roast turkey is a reliable centerpiece for any festive meal.
Ingredients
Scale
Turkey
- 1 (14 – 16 pound) whole turkey
Seasoning & Aromatics
- ¼ cup (60 ml) olive oil or ½ cup (1 stick / 115 grams) unsalted butter, softened
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 apple, sliced
- 1 cinnamon stick
- 4 sprigs fresh rosemary and/or thyme
- 6 leaves fresh sage
Instructions
- Preheat oven: Preheat the oven to 500°F (260°C) and position the oven rack on the lowest level to prepare for roasting the turkey.
- Prepare the turkey: Remove the neck and giblets from inside the turkey cavity and set aside for gravy or stock if desired. Rinse the turkey inside and out under cold water, then thoroughly pat dry with paper towels. Place the turkey breast side up on a roasting rack inside a roasting pan. Tuck the wings under the body for even roasting.
- Season the turkey: Generously rub olive oil or softened butter over the entire surface of the turkey, including under the skin if possible to lock in moisture. Evenly season with salt and black pepper to taste. Optionally, sprinkle additional chopped rosemary, thyme, or sage herbs over the top for added aroma and flavor.
- Add aromatics inside cavity: Insert the sliced apple, cinnamon stick, and fresh herb sprigs into the turkey’s cavity. This will infuse subtle fragrances and enhance the taste of the meat as it roasts. Tie the turkey legs together with kitchen twine to help maintain an even shape during cooking.
- Initial high-heat roasting: Place the turkey in the preheated oven and roast at 500°F for 30 minutes. This step crisps the skin and seals in the juices, ensuring a moist interior.
- Finish roasting at lower temperature: Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature of the thickest part of the breast reaches 165°F (74°C). For a 14 to 16-pound turkey, this usually takes an additional 2 to 2½ hours. Use an instant-read thermometer to check doneness. If the skin darkens too quickly, cover loosely with foil to prevent burning.
- Rest the turkey: Remove the turkey from the oven and cover loosely with foil. Let it rest for 15 to 20 minutes so the juices can redistribute throughout the meat, enhancing tenderness and moisture.
- Carve and serve: Transfer the turkey to a cutting board, carve into portions, and serve alongside your favorite holiday sides such as mashed potatoes, stuffing, and cranberry sauce. Reserve and use the pan drippings for homemade gravy if desired.
Notes
- Be sure to use a reliable instant-read thermometer to confirm the turkey is fully cooked to 165°F inside.
- Tucking the wings under the turkey body helps prevent them from burning during roasting.
- Resting the turkey after roasting is essential to keep the meat juicy and easier to carve.
- Using aromatics inside the cavity adds subtle but delicious flavor nuances to the turkey.
- If a higher cooking yield is desired, consider brining the turkey beforehand for added moisture retention.
- Cooking times may vary slightly based on oven performance and turkey size.
