Description
This easy roast turkey recipe guides you through preparing a classic, juicy, and flavorful turkey perfect for holiday gatherings. With simple seasoning and a combination of roasting temperatures, the turkey achieves crispy skin while maintaining moist, tender meat infused with subtle herbal and aromatic notes from apple, cinnamon, and fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 (14 – 16 pound) whole turkey
- 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)
Aromatics & Herbs
- 1 apple, sliced
- 1 cinnamon stick
- 4 sprigs fresh rosemary and/or thyme
- 6 leaves fresh sage
Instructions
- Preheat the Oven: Preheat your oven to 500°F and position the rack on the lowest level to prepare for roasting the turkey.
- Prepare the Turkey: Remove the neck and giblets from the turkey cavity and set them aside for making gravy or stock if desired. Rinse the turkey inside and out with cold water, then pat thoroughly dry with paper towels to ensure crisp skin. Place the turkey breast side up on a roasting rack inside a roasting pan, tucking the wings under the body to prevent burning.
- Season the Turkey: Generously rub olive oil or softened butter all over the turkey, including under the skin if possible, to add moisture and flavor. Evenly season the surface with salt and ground black pepper, covering every area. Optionally, sprinkle some chopped fresh herbs like rosemary, thyme, or sage over the top for enhanced flavor.
- Add Aromatics: Insert the sliced apple, cinnamon stick, and fresh herb sprigs into the turkey’s cavity. These ingredients will impart a subtle, warm aroma and add depth to the roast’s taste. Tie the turkey legs together with kitchen twine to help maintain an even shape during cooking.
- Initial High-Heat Roast: Place the turkey in the preheated oven and roast at 500°F for 30 minutes. This high heat helps to crisp the skin and seal in the juices for a moist turkey.
- Continue Roasting at Lower Temperature: Reduce the oven temperature to 350°F and roast the turkey until the internal temperature in the thickest part of the breast reaches 165°F (74°C). For a 14-16 pound turkey, this will take approximately 2 to 2½ hours more. Use an instant-read thermometer to check doneness. If the skin browns too quickly, cover the turkey loosely with foil to prevent burning.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute, ensuring every slice is juicy and tender. Reserve the pan drippings to make homemade gravy.
- Carve and Serve: Transfer the rested turkey to a cutting board, carve as desired, and serve with your favorite holiday side dishes such as mashed potatoes, stuffing, and cranberry sauce for a perfect festive meal.
Notes
- Removing the neck and giblets not only cleans the turkey cavity but also provides flavorful stock or gravy base.
- Patting the turkey dry before seasoning helps to achieve crispy skin.
- Inserting aromatic ingredients inside the cavity infuses the meat gently with additional flavor without overpowering the natural taste.
- Resting the turkey after roasting is crucial for juicy meat and easier carving.
- Use an instant-read thermometer for the most accurate cooking time and best results.
- Covering the turkey with foil if it browns too quickly prevents burning while allowing the meat to cook evenly.
- Butter under the skin adds richness and moisture but olive oil can be used for a lighter option.
