Easy Roast Turkey

There’s something immensely rewarding about preparing a juicy Easy Roast Turkey for your family and friends. It’s that special dish that brings everyone together, evoking memories of laughter, warmth, and the joy of sharing a meal. I remember the first time I decided to tackle this dish; I was a bit intimidated, but the excitement of serving a perfectly roasted turkey made it all worthwhile. The aroma that fills your kitchen as it cooks is nothing short of magical. It’s the centerpiece of our Thanksgiving table, and honestly, it deserves a spot at any gathering. Not only is it delicious, but it’s also a canvas for creativity in the kitchen. You can choose to brine it, season it to your heart’s delight, and roast it to golden perfection. There’s just something about slicing into that beautifully cooked bird and seeing the tender, juicy meat that makes every effort worthwhile.

Ingredients for Easy Roast Turkey

When it comes to the ingredients for this Easy Roast Turkey, simplicity reigns supreme. The key players—turkey, seasonings, and a few fresh vegetables—work together flawlessly to create a mouthwatering dish. Each ingredient plays a role in ensuring the turkey is flavorful and succulent, making your efforts truly worthwhile.

• 1 whole turkey, fully thawed if needed: This is your main star, and it’s essential to choose a high-quality bird for the best results.
• 1 recipe turkey brine, optional: Brining adds moisture and flavor, turning your turkey into a succulent masterpiece.
• ¼ cup canola oil: This helps to achieve that crispy, golden skin we all crave.
• Kosher salt and pepper: Simple seasonings that elevate the flavor of the turkey.
• 1 large quartered yellow onion, optional: Adding onion enhances the savory profile of the turkey.
• 1 large quartered apple, any variety, optional: The sweetness of the apple complements the savory flavors beautifully.
• 2 stalks celery, optional: Celery adds a nice crunch and fresh flavor to the mix.

Making Easy Roast Turkey

Let’s dive into the process of making your Easy Roast Turkey. It may seem daunting at first, but with these simple steps, you’ll have a gorgeous roast to impress your guests. Follow along closely, and don’t forget to enjoy the journey!

1. Remove the turkey from the packaging. Be careful as you unwrap it, and make sure to take out the giblets, which might be hiding in the body or neck cavity. Also, don’t forget to discard the plastic pop-up timer; it’s no longer needed.
2. Place the turkey on a roasting pan fitted with a rack, breast-side up. This allows for even cooking and helps achieve that crispy skin. Pat the turkey dry with paper towels to ensure a good sear.
3. If desired, add the quartered onion, apple, and celery stick to the cavity of the turkey. These will infuse the meat with flavor as it roasts.
4. Brush the skin liberally with canola oil. This oil not only helps the skin crisp up but also adds richness to the flavor.
5. If you did NOT brine your turkey, generously sprinkle it with kosher salt and pepper. Tucking the wings under the turkey helps with even cooking and creates a neat presentation.
6. Let the turkey rest at room temperature for 30 to 60 minutes while you preheat the oven. Preheating at this stage is essential for ensuring the turkey cooks evenly.
7. Position a rack on the lowest section of the oven and preheat to 500°F (260℃). If your oven doesn’t quite reach 500°F, set it to a minimum of 450°F (232℃). The high temperature will help achieve that beautiful golden brown color.
8. Roast the turkey at 500°F (260℃) for the first 30 minutes. This initial high heat will start cooking the turkey and browning the skin.
9. After 30 minutes, reduce the oven temperature to 350°F (175℃) and insert an oven-safe digital probe thermometer into the thickest part of the breast. This thermometer is your best friend; it ensures that the turkey is cooked perfectly.
10. Cook the turkey until the thermometer reaches 162℉ (72℃). Keep an eye on it, and if the breasts are browning too quickly, tent them with foil. Plan for about 10 to 13 minutes of cooking time per pound of turkey.
11. Once the turkey breast reaches 162℉ (72℃), remove it from the oven and double-check the temperature in the thickest part of the thigh. If it’s not at 165℉ (74℃), place it back in the oven for another 10 minutes before rechecking.
12. Remove the turkey from the oven and tent it with foil. Allow the turkey to rest for at least 30 minutes, or up to 60 minutes if needed. This resting period is crucial for ensuring the juices redistribute throughout the meat.
13. Once rested, it’s time to carve and serve the turkey. Start by removing the wings and thighs by popping out the joints. Then slice the breast meat off the rib cage, cutting as close to the bone as possible. If desired, you can also separate the thighs and drumsticks.

Making Adjustments

Cooking is an art, and adjustments may be necessary to suit your taste. Here are some tips to make your Easy Roast Turkey even better!

• Storage: Be sure to refrigerate any leftover turkey meat within 2 hours of removing it from the oven to prevent food poisoning. Store the leftover meat in the refrigerator for 4 days or freeze it for up to 2 months.
• Freezing: If you have leftover turkey, you can freeze it for later use. Just make sure to store it in airtight containers or freezer bags to prevent freezer burn.
• Seasoning Variations: If you do not brine your turkey, you can experiment with different seasonings like Cajun seasoning, seasoned salt, or your favorite poultry seasoning for added flavor.
• Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and spices. They tend to offer more flavor compared to dried or pre-packaged options.
• Pairing Suggestions: Consider what sides you’ll serve with your turkey. Traditional sides like mashed potatoes and green bean casserole can complement your meal beautifully.

What to Serve Alongside Easy Roast Turkey

Pairing delicious side dishes with your Easy Roast Turkey can truly elevate the entire meal experience. Here are some fantastic ideas to consider:

• Mashed Potatoes: A classic side that pairs beautifully with turkey. The creamy, buttery texture complements the savory meat perfectly.
• Green Bean Casserole: This dish brings a crunchy texture and rich flavor, providing a delightful contrast to the turkey.
• Stuffing: Whether you cook it inside the turkey or separately, stuffing adds a flavorful, hearty component to your meal.
• Cranberry Sauce: This sweet-tart sauce cuts through the richness of the turkey and adds a refreshing element to each bite.
• Sweet Potato Casserole: The sweetness of roasted sweet potatoes paired with marshmallows or pecans creates a comforting dish that everyone loves.
• Rolls or Bread: Soft, warm rolls are perfect for soaking up gravy and other juices, making them a staple at any holiday table.
• Seasonal Salads: A fresh salad with seasonal ingredients can provide a light and refreshing balance to the heavier dishes on your table.
• Thanksgiving Desserts: Pumpkin pie or pecan pie are traditional desserts that beautifully round out your holiday meal.

FAQ

Conclusion

The Easy Roast Turkey is not just a meal; it’s a celebration. It embodies tradition, warmth, and the joy of gathering with loved ones. I encourage you to try making this turkey at home and share it with your family and friends. You’ll be amazed at how this simple recipe can create lasting memories and delicious leftovers. So roll up your sleeves, embrace the process, and enjoy every moment!

Easy Roast Turkey

The ultimate comfort food, Easy Roast Turkey is perfect for gatherings and holiday feasts! With a crispy skin and juicy meat, it’s an easy weeknight dinner that impresses everyone. Perfectly seasoned and roasted to perfection, make this delicious turkey tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 12 servings

Course: Dinner

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole turkey fully thawed if needed
• 1 recipe turkey brine optional
• ¼ cup canola oil
• to taste kosher salt
• to taste pepper
• 1 large yellow onion quartered, optional
• 1 large apple quartered, any variety, optional
• 2 stalks celery optional

Equipment

• Roasting Pan with Rack
• Oven Safe Digital Thermometer
• Brining Bags

Method

 

1. Remove the turkey from the packaging. Remove the giblets (which could be in either the body or neck cavity) and remove and discard the plastic pop-up timer as well.
2. Place the turkey on a roasting pan fitted with a rack, breast-side up. Pat the turkey dry with paper towels.
3. If desired, add the quartered onion, apple, and celery stick to the cavity of the turkey. Brush the skin liberally with canola oil.
4. If you did NOT brine your turkey, liberally sprinkle your turkey with salt and pepper. Tuck the wings under the turkey.
5. Let the turkey rest at room temperature for 30-60 minutes, while you preheat the oven. Position a rack on the lowest section of the oven and preheat to 500°F (260℃).
6. Roast the turkey at 500°F (260℃) for 30 minutes. After 30 minutes, reduce the oven to 350°F (175℃) and insert an oven-safe digital probe thermometer into the thickest part of the breast.
7. Cook the turkey until the thermometer reaches 162℉ (72℃). If you notice your turkey breasts are browning too quickly, carefully tent them with foil, leaving the legs and thighs exposed.
8. Once the turkey breast reaches 162℉ (72℃), remove the turkey from the oven and check the temperature in the thickest part of the thigh. If not at 165℉ (74℃), place the turkey back in the oven for another 10 minutes, then recheck the temperature.
9. Remove the turkey from the oven and tent it with foil. Allow the turkey to rest for at least 30 minutes or up to 60 minutes if needed.
10. After resting, carve and serve the turkey. To carve the turkey, remove the wings and then the thighs first by popping out the joints that adhere the wings and thighs to the bird and then cut straight through the joint.
11. To carve the turkey breasts, slice the meat off the rib cage, cutting as close to the rib bones as possible. Cut the breast meat into individual slices if desired.

Notes

• Brining the Turkey First: After removing the turkey from the packaging, place in a prepared chilled brine. Place the turkey into a large brining bag or container and pour the brine over the turkey. Cover with additional water until the turkey is fully submerged. Cover/seal the bag and refrigerate the turkey in the brine for 8 to 18 hours. Remove from brine, rinse, place the turkey on the roasting pan breast-side up, and pat dry with paper towels.
• Seasoning: If you do not brine your turkey, you can keep it simple and season with kosher salt and pepper, or use Cajun seasoning, seasoned salt, or your favorite poultry seasoning.
• Storage: Refrigerate leftover turkey meat within 2 hours of removing it from the oven to prevent food poisoning. Store leftover meat in the refrigerator for 4 days or freeze for up to 2 months.
• Canola Oil: Do not swap out the canola oil for butter, as the butter will burn at this high heat.

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