Roast Turkey

Overhead view of a roasted turkey on greens

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This Easy Roast Turkey recipe creates a moist, tender turkey that is layered with flavor from top to bottom with fresh herbs and aromatic vegetables. With a perfectly browned, crispy skin, it will make a beautiful centerpiece for your meal.

Prep Time20

Cook Time4 30

Total Time4 50

Course: Main Course

Cuisine: American

Keyword: oven roasted turkey, roast turkey recipe, thanksgiving turkey

Servings: servings

Ingredients

FOR THE BRINE (OPTIONAL)

4 cups water
1 cup kosher salt
1 cup sugar
1 lemon
fresh or dried herbs also used below (optional, but recommended)
1/2 onion (optional, but recommended)
3 cloves garlic , smashed (optional, but recommended)
ice cubes
2 gallons cold water

FOR THE TURKEY

10-14 pound fresh turkey
1 teaspoon kosher salt
1 teaspoon black pepper
4 sprigs fresh rosemary
fresh sage
6 sprigs fresh thyme
2 large carrots , peeled and halved
2 large ribs celery , halved
1 medium onion , peeled and quartered
6 cloves garlic , smashed
1 lemon , halved
3 tablespoons butter , melted
1 tablespoons canola oil
32 ounces low sodium chicken broth
additional fresh herbs , for garnish

Instructions

If you are using a fresh turkey that has not been injected with saline solution, start the night before with a brine: In a large pot, bring 4 cups of water to a boil, add salt and sugar stirring until dissolved. Add the lemon, herbs, onion, and garlic cloves. Add a few cups of ice to help to cool it down quickly. Place the turkey in a brining bag, add the brine solution and remaining cold water. Brine the turkey overnight in the fridge. The next day, rinse turkey, pat dry, and bring up to room temperature before continuing with the following steps.
Preheat the oven to 350 degrees F. Position oven rack in the middle, or one step lower if needed to fit your turkey. Bring your turkey up to room temperature and pat it dry. Remove the giblets and save the neck if you'd like to use it to fortify a gravy. Place the breast side up on a roasting rack in a large roasting pan. Season the turkey inside and out with the salt and pepper.
Squeeze the lemon halves on and inside the turkey. Place half the herbs, garlic, lemon, and onion in the cavity, and place the other half in the roasting pan with the celery and carrots. Fold the wings under the back and tie the legs together with some kitchen twine, this ensures a more even roasting process. Mix together the butter and oil, and brush liberally on the turkey.
Pour about half of the chicken broth in the bottom of the pan.
Roast the turkey for 15-20 minutes PER POUND or until an instant read thermometer inserted into the thickest part of the breast without touching the bone reads 165F, and the juices run clear from the cavity. (Cover loosely with foil if the turkey starts browning too fast. Add more broth as needed to keep the bottom of the pan moist.)
Remove the turkey from the oven and tent loosely with foil - the temperature will continue to rise as it rests. Rest turkey for at least 15-30 minutes before carving. Save pan drippings if you want to make a gravy.

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