Roast turkey
A perfectly roasted turkey is the centerpiece of any festive feast — golden, juicy, and full of flavor. This recipe walks you through every step from preparation to carving, ensuring your turkey turns out tender, aromatic, and beautifully crisp every single time.
1 month ago
Ingredients
Main Ingredients
For Flavoring & Stuffing
For Basting Mixture
Nutrition Facts (per serving)
- Calories450
- Total Fat21 g
- Saturated Fat8 g
- Cholesterol160 mg
- Sodium690 mg
- Total Carbohydrate2 g
- Protein58 g
Instructions
- 1 If using a frozen turkey, thaw it completely in the refrigerator — this can take 2–3 days depending on size. Remove giblets and neck from the cavity, rinse the turkey thoroughly inside and out, and pat dry with paper towels.
- 2 Gently loosen the skin over the breast and legs using your fingers, taking care not to tear it. Rub softened butter under the skin and over the entire surface of the turkey.
- 3 Season the turkey generously inside and out with salt and pepper. Stuff the cavity with garlic, lemon halves, onion quarters, and fresh herbs. Tie the legs together with kitchen twine and tuck wing tips under the body.
- 4 Place the turkey breast-side up on a rack in a large roasting pan. Brush the top with olive oil for extra crispiness.
- 5 Pour chicken stock and white wine (if using) into the bottom of the pan to keep the meat moist during roasting.
- 6 Preheat oven to 220°C (425°F). Roast for 30 minutes uncovered to brown the skin, then reduce heat to 165°C (325°F). Continue roasting, basting every 30 minutes with pan juices or the butter mixture, until internal temperature at the thickest part of the thigh reaches 75°C (165°F).
- 7 Total roasting time will be approximately 3½–4 hours for a 5 kg turkey. If skin browns too quickly, loosely cover with foil.
- 8 Once cooked, transfer turkey to a carving board, cover with foil, and let rest for at least 30–40 minutes before carving. This allows the juices to redistribute and ensures moist meat.
- 9 Serve carved slices with pan gravy, roasted vegetables, or mashed potatoes for a complete meal.
Storage Tips
- 1 Leftover roast turkey should be cooled to room temperature within 2 hours of cooking.
- 2 Store meat in airtight containers in the refrigerator for up to 3–4 days.
- 3 For longer storage, slice turkey and freeze in zip-lock bags for up to 2 months. Defrost in refrigerator overnight before reheating.
- 4 Reheat gently in a covered pan or microwave with a splash of stock to retain moisture.
Pro Tips
- 1 Always let your turkey rest before carving — this ensures juicy meat and easier slicing.
- 2 Use an oven thermometer and a meat thermometer to avoid undercooking or drying out the bird.
- 3 Butter under the skin adds richness and helps crisp the skin beautifully.
- 4 Save the drippings in the roasting pan to make delicious turkey gravy.
- 5 Dry-brine the turkey with salt and herbs overnight for extra flavor and tenderness.
