How to Roast a Tasty Turkey
- 12-15 lb turkey (thawed)
- Salt
- Black pepper
- Olive oil or melted butter
- Aromatics (e.g., onion, garlic, lemon, herbs like rosemary or thyme)
- Meat thermometer
- Roasting pan with rack
- Aluminum foil
- Basting brush
- Kitchen twine (optional)
- Oven mitts
Step-by-Step Instructions
Start by removing the turkey from its packaging and take out the giblets from the cavity. Rinse the turkey under cold water and pat it dry with paper towels.
- Ensure the turkey is fully thawed before starting.
- Handle the turkey carefully to avoid cross-contamination.
Generously season the turkey inside and out with salt and black pepper. Optionally, rub olive oil or melted butter over the skin for additional flavor. Add the aromatics (onion, garlic, lemon, herbs) inside the cavity.
- Let the seasoned turkey rest for about an hour for better flavor absorption.
Use kitchen twine to tie the legs together and tuck the wings underneath the bird. This helps it cook evenly.
Preheat your oven to 325°F (165°C).
Position the turkey breast side up on the rack in the roasting pan. Insert a meat thermometer into the thickest part of the thigh, avoiding bone.
- Using a rack allows the heat to circulate around the bird.
Place the turkey in the oven. Baste with juices or additional melted butter every 45 minutes. Roast approximately 13-15 minutes per pound, or until the meat thermometer reads 165°F (74°C).
Once done, cover the turkey loosely with aluminum foil and let it rest for 20-30 minutes to allow the juices to redistribute.
- Resting makes the turkey juicier when carved.
Carve the turkey using a sharp knife and serve with your favorite sides.
- Use a timer to keep track of roasting intervals.
- Save pan drippings for gravy.
- Handle hot turkey and pan with care to avoid burns.
- Ensure proper internal temperature to prevent foodborne illness.