This roasted turkey recipe uses simple ingredients to create a delicious holiday dinner. The turkey inner cavity is filled with fresh herbs, some onion and garlic. The outside skin is brushed with oil and seasoned with salt and pepper.
The turkey is then roasted in the oven for a few hours depending on the size (I’ve included cooking times below). The result is crispy skin with tender juicy meat!
Roasted Turkey Recipe
Cooking a turkey does take a few steps but they’re all pretty simple. This recipe does not add stuffing inside the turkey. I prefer to make it separately as the turkey cooks faster and the stuffing can be prepped ahead of time in a casserole dish. Here I’ll share my favorite no-fuss method that you can serve at your next holiday celebration!
Recipe Ingredients
- 12-14 lb turkey – thawed
- ½ bunch of fresh parsley
- 1 package fresh poultry herb blend – or fresh rosemary, thyme, oregano
- 1 yellow onion – chopped
- 8 garlic cloves – mashed
- ¼ cup olive oil – or vegetable oil
- ½ tsp salt
- ¼ tsp ground black pepper
Equipment Needed
A few handy things to roast the turkey:
- MEAT THERMOMETER: A meat thermometer is an important tool for ensuring your turkey is properly cooked. These aren’t expensive and can be used for chicken, beef and pork recipes too!.
- ROASTING PAN WITH RACK: A roasting pan with rack is the perfect way to roast turkey and ham. It’s important to have a rack in the pan to ensure that hot air circulates to create even cooking and a crispier skin on the bottom of the turkey.
How To Roast a Turkey
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: First, thaw the turkey in the fridge (this takes about 2-3 days) and consider brining the turkey (this step is optional but creates moist juicy turkey meat).
STEP 1: Preheat the oven to 350°F.
STEP 2: If the turkey has giblets inside the cavity, remove them (not all turkeys will have these included). Drain any juices into the sink. then pat the outside skin dry with paper towel.
STEP 3: Now add the 1 chopped yellow onion, 8 mashed garlic cloves, ½ bunch parsley, and fresh herb poultry blend to the inside cavity.
Can I Add Stuffing To The Turkey?
Yes, stuffing can be added to the cavity of the turkey or left out. Personally, I prefer to make the stuffing separately as it can take longer for the turkey to cook. Instead, I prefer to add onion, garlic and parsley to the cavity while it roasts. These vegetables can be saved afterward for making homemade turkey broth.
STEP 4: Place the turkey in the roasting pan breast side up. Fold the wings under the turkey and tie the legs together. Brush the ¼ cup olive oil all over the skin of the turkey. Generously season it with 1 tsp salt and ½ tsp ground black pepper.
NOTE: Some turkeys will have the legs already tied together (like mine were). If not, you can tie them together with baker’s twine. The turkey wings should be folded and tucked underneath so that they don’t burn (here’s a video explaining it. It’s called trussing a turkey).
STEP 5: Now reduce the oven heat to 325℉. Place the turkey in the oven. Cook until the turkey reaches 165℉ when poked with a meat thermometer. If the skin starts to brown, loosely cover the turkey with foil.
STEP 6: Once fully cooked, let the turkey rest for 15-30 minutes for internal juices to settle.
How Do You Know When Turkey Is Done?
According to the USDA, a turkey is done when your food thermometer reaches 165°F when poked through the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast (without touching the bone).
If you’re cooking stuffing inside the turkey, check the center of the stuffing with food thermometer as well. It should also reach 165°F. Once cooked, remove the stuffing immediately and cover with foil or a lid.
STEP 7: Now it can be carved (here’s a quick video on how to carve a turkey). I am not a professional turkey carver, but typically I will cut of the drumsticks first. Then I slice down the side of the center bone where the turkey breasts are to remove them. After that, the wings are removed, followed by any other pieces.
QUICK TIP: I always save the carcass, any vegetables inside the cavity, and other unwanted pieces for making homemade turkey broth and my turkey carcass soup.
Recipe Tips
- If the turkey is frozen, you will need to thaw it for a couple of days in the fridge before roasting. This usually takes 2-3 days depending on the size of the turkey. If you let the turkey sit in cold water, the turkey will also thaw faster.
- BRINE THE TURKEY (optional): This step is optional, but it can make a big difference! On the last day of thawing the turkey, you can brine turkey in a mixture of herbs, sugar, salt and water for 12-24 hours. This results in more tender and juicy turkey meat. See my easy turkey brine recipe for more information.
- The turkey is baked in a large roasting pan with a rack on the bottom. It’s important to have that bottom rack so that the turkey is separate from the juices. This will allow air to circulate under the turkey and cook it properly. If you don’t have a rack, you can make balls or tubes of aluminum foil and put those under the turkey to hold it up higher.
What Temperature To Roast Turkey
I prefer to preheat my oven to 350°F, then turn it down to 325°F once the turkey is in. A slow-roasted turkey will be juicy and tender and won’t dry out the meat.
Turkey Roasting Times
A stuffed turkey will take longer to cook than an unstuffed turkey. The cook times below are a great guideline to get started. However, these are approximate and will vary. The meat thermometer is the best way to tell when the turkey is done.
- 8 to 12 lbs Unstuffed turkey: 2¾ to 3 hours Stuffed: 3 to 3½ hours
- 12 to 14 lbs Unstuffed turkey: 3 to 3¾ hours Stuffed: 3½ to 4 hours
- 14 to 18 lbs Unstuffed turkey: 3¾ to 4¼ hours Stuffed: 4 to 4¼ hours
- 18 to 20 lbs Unstuffed turkey: 4¼ to 4½ hours Stuffed: 4¼ to 4¾ hours
- 20 to 24 lbs Unstuffed turkey: 4½ to 5 hours Stuffed: 4¾ to 5¼ hours
Storing Leftover Turkey
- Refrigerate – Store leftover turkey in an airtight container in the fridge for up to 4 days.
- To Freeze – Add leftover turkey pieces to a large freezer bag. Remove as much air as possible to prevent freezer burn. The turkey can last up to 6 months in the freezer if stored properly.
- To Thaw – Turkey can be thawed in the fridge overnight in a bowl of cold water.
- To Reheat – Reheat the turkey in the oven or microwave until warmed through.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Digital Meat Thermometer – Essential for knowing when the turkey is properly cooked. I really like this digital thermometer because it’s cheap and easy to read.
- Roasting Pan – This stainless steel roasting pan has an elevated rack allowing fat to drip off the meat easily. It also allows for easy lifting out of the pan once the turkey is cooked.
- Premium Knife Set – This knife set has premium sharp blades and a built-in sharpener. Perfect for carving your turkey!
- Magnetic Measuring Spoons – I love these magnetic ones which stay nice and organized together when storing them
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🎉 Grab Your Free Recipe Guides! 🎉
Hey, foodie friends! Don’t miss my Free Recipe Guides featuring all my popular dishes, ready for you to print and enjoy! Sign up for my member’s library for instant access to over 20 delicious guides, and I’m always adding more!
✨ And while you’re at it, come hang out with me on Pinterest and Facebook for even more tasty inspiration!
Tried this recipe? I’d love it if you shared it with your friends! 💖 And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐
Roasted Turkey Recipe
Ingredients
- 12-14 lb turkey - thawed
- ½ bunch of fresh parsley
- 1 package fresh poultry herb blend - or fresh rosemary, thyme, oregano
- 1 yellow onion - chopped
- 8 garlic cloves - mashed
- ¼ cup olive oil - or vegetable oil
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 350°F.
- Remove the giblets and neck from inside the turkey. Drain any juices in the sink. Pat the outside skin dry with paper towel. Place the turkey in the roasting pan breast side up.
- Brush the olive oil all over the skin of the turkey. Generously season it with salt and pepper.
- Add the 1 chopped yellow onion, 8 mashed garlic cloves, ½ bunch parsley, and fresh herb poultry blend to the inside cavity.
- Fold the wings under the turkey and tie the legs together.
- Now reduce the oven heat to 325℉. Place the turkey in the oven. Cook until the turkey reaches 165℉ when poked with a meat thermometer (see notes for proper times). If the skin starts to brown, loosely cover the turkey with foil.
- Once fully cooked, let the turkey rest for 15-30 minutes. Carve slices, serve and enjoy! You can save the leftover carcass and unwanted pieces for making turkey broth.
Recipe Notes:
- 8 to 12 lbs Unstuffed turkey: 2¾ to 3 hours Stuffed: 3 to 3½ hours
- 12 to 14 lbs Unstuffed turkey: 3 to 3¾ hours Stuffed: 3½ to 4 hours
- 14 to 18 lbs Unstuffed turkey: 3¾ to 4¼ hours Stuffed: 4 to 4¼ hours
- 18 to 20 lbs Unstuffed turkey: 4¼ to 4½ hours Stuffed: 4¼ to 4¾ hours
- 20 to 24 lbs Unstuffed turkey: 4½ to 5 hours Stuffed: 4¾ to 5¼ hours
- here’s a quick video on how to carve a turkey
Nutrition
The nutritional information provided is an estimate and is per serving.