If you love moist, juicy turkey meat and perfectly crunchy skin, you’ll love this no-fuss Easy Roast Turkey recipe.
A simple high-to-low temperature method and a flip of the turkey mid cooking ensure a perfect holiday turkey every time!
This tried-and-tested turkey is the hero of Thanksgiving recipes!
Juicy Turkey Recipe Without Brining
Historically we’ve been turkey briners. We discovered the method years ago and typically a version of brining is what we do for our Thanksgiving bird.
If you aren’t familiar with brining, it is a method of combining salt, sugar and other herbs or liquids in which the turkey is immersed for an extended period of time before roasting.
The intention is to increase the moisture saturation of the turkey leaving extra moist meat.
My recipe for White Wine Ginger Thyme Brined Roast Turkey is an example of this (and a delicious one).
Brining is not the only way to have a juicy roast turkey!
This easy roast turkey recipe is perfect for any occasion. It’s especially good on Thanksgiving if…
- you have not mapped out the timing of thawing your turkey
- don’t have time for brining
- don’t have space in your refrigerator for a 5 gallon food-grade bucket, making brining a ‘no go’.
Easy Roast Turkey – The Secret to (easy) Success
The method I’m sharing today is a no brine recipe but does include a trick; flipping the turkey part way through.
One of my favorite roasted chicken recipes does something similar and by flipping the bird and changing the temperature it always is perfectly moist and juicy.
Today’s recipe starts with the breast down on high heat.
This allows the juices to migrate into the breast, the meat that is notorious for drying out, before it’s flipped to cook breast side up to ensure that crackling skin we all love!
The cavity is stuffed with celery, onions, apples and some herbs for aromatic flavor in the meat.
Otherwise it’s very straight forward leaving a tasty turkey without a big fuss.
What Temperature to Cook a Turkey?
This recipes starts the turkey at 425 degrees for 45 minutes.
The high heat seals the turkey for a juicy bird in the end.
The remainder of the cooking time is done at 325 degrees. Low and slow for the win!
Turkey Roasting Time – How Long to Cook the Turkey
Relying on an instant read temperature to determine when the turkey is done will make it perfectly every time.
If cooking a smaller or larger turkey, the general rule of thumb if cooking a turkey on 325 degrees the entire time is to allow 15 minutes per pound of the turkey.
The initial 45 minutes at 425 degrees in this Easy Roast Turkey recipe accelerates this rate but this gives you a general guide to calculate the cooking duration.
Refer to the Instant Read Thermometer section below for more tips and guidelines.
How Long Does It Take to Thaw A Turkey?
I was listening to NPR and they said the most common question asked of the Butterball Turkey Help Line for turkey support on Thanksgiving is ‘how long does it take to thaw a turkey?’.
I have that answer for you: plan 24 hours per 5 pounds of the turkey.
An Easy Turkey Thawing Method
An easier way is thawing it in water, changing the water about every 30 minutes (of course keeping it cold).
That’s what I did with the 15-pound turkey I cooked today and it was thawed within 24 hours.
This Easy Roast Turkey recipe must start with a thawed turkey!
Easy Roast Turkey – Pro Tips
Tip for The Best Crunchy Skin
For this recipe, the turkey is rinsed with cold water and patted dry with paper towels the night before cooking, and it is placed on a baking sheet in the refrigerator uncovered.
This allows the skin to dry out a bit which helps create that crunchy cooked skin.
The turkey also needs to be removed from the refrigerator to warm up the morning of cooking.
I recommend allowing a few hours at room temperature before roasting.
Use the Right Roasting Pan
Using a roasting pan that is no deeper than 2 inches prevents the turkey from beginning to steam in any rendered juices.
We cover our V-roasting rack with heavy foil (dull side facing the turkey), punctured with holes so the juices can drain into the pan.
Use an Instant Read Thermometer
Lastly using an instant read thermometer ensures perfect cooking time for your turkey.
Since all turkeys weigh different amounts the best way to test the doneness of the turkey is when the thigh (don’t touch the bone with the thermometer) meat reads 165 degrees.
Based on the size of the turkey checking for doneness can begin around 2 hours of cooking.
The 15 pound turkey I cooked for this post took 2 hours and 33 minutes.
Cooking time can vary slightly due to differences in oven temperature accuracy, differing turkey weights, and the temperature of the turkey when it’s placed in the oven.
If using an instant read thermometer, you can always cook a turkey to be perfectly juicy with beautiful golden, crisp skin every time!
EQUIPMENT – WHERE TO BUY
There are a few items that are key for this recipe and you’ll find you will use them in many recipes.
Butcher twine to truss the turkey legs.
There are many varieties of all 0f these available online and in stores.
What to Serve with this Roast Turkey recipe
- Au Gratin Potatoes with Green Chilies
- Chipotle Scalloped Sweet Potatoes
- Instant Pot Mashed Potatoes with Sour Cream and Garlic
- Twice Baked Potato Casserole
- Spicy Chorizo Sage Cornbread Dressing
- Fresh Green Beans with Bacon and Sliced Almonds
- Spicy Jalapeno Cranberry Sauce
- Ginger Pear Pie
- Sour Cream Raisin Pie
- Pumpkin Cheesecake
More Recipes You’ll Love
- Roast Duck with Chinese Five Spice
- Lemon Herb Roasted Cornish Game Hens
- Cherry Chipotle Glazed Ham
- Orange-Bourbon Glazed Bone-In Spiral Cut Ham
- Easy Salmon Recipes
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Easy Roast Turkey
Ingredients
- 1 15- pound Turkey* , thawed; rinsed and patted dry with paper towels (giblets and neck removed; can reserve for gravy)
- 1 small Apple , rinsed, cored cut into wedges
- 2 small Celery Stalks (with leaves), rinsed and cut into 2-inch segments
- 1 small Onion , peeled and cut into wedges
- 3 medium Garlic Cloves , peeled
- 6-8 fresh Thyme sprigs , rinsed
- 3 stems fresh Italian Parsley , rinsed
- 3 tablespoons Vegetable Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- The night before roasting: put the turkey on a baking sheet uncovered in the refrigerator to sit overnight.
- The day of roasting the turkey: Remove turkey from the refrigerator and allow to sit at room temperature for two hours. (When ready to roast the turkey) Preheat oven to 425 degrees. Cover V-rack (roasting rack) with foil (dull side outward), poke holes and spray with cooking spray; place in a roasting pan no deeper than 2-inches. Combine the salt and pepper into a small bowl.
- Coat the cavity of the turkey with some of the oil (easiest down with your hand), and some of the salt and pepper, rubbing all around the cavity. Fill the cavity with the onion, apples, celery, garlic and herbs. Brush the remaining oil all over the outside of the turkey and rub in the remaining salt and pepper to coat. Truss the turkey legs (ignore if the legs were done before purchasing) and place breast DOWN in the prepared rack in the roasting pan.
- Cook the turkey for 45 minutes (note: cook 45 minutes with the breast down even if cooking a different size turkey).
- Remove the roasting pan from the oven and turn the oven temperature DOWN to 325 degrees. Using several paper towels (and avoiding touching the hot roasting pan) turn the turkey over so the breast is now UP. Note: avoid using utensils which can puncture the skin. Cook for 1 hour.
- After an hour wrap foil around the wing tips to avoid them burning and return to oven.
- At 2 hours cooking time, check temperature in the thick part of the thigh with an instant read thermometer (without touching the bone). Return to oven and cook until the temperature of the thigh reaches 165 degrees. Note: the temperature can rise quickly as the turkey is almost done. Once the turkey temperature registers in the 140 degree range check again in 15-20 minutes to avoid over cooking. Once the thigh registers 165 degrees, remove from oven and lightly tent with foil; allow to rest for 30 minutes before carving.
Notes
Nutrition
Originally published: November 6, 2016
Kathleen Bacheller says
I haven’t made it yet but it sure sounds a lot easier than what I’m used to. I’ll let you know how it turns out.
StuKin says
Good ideas for the proper technique in cooking a turkey. One little hint that will make carving vastly easier once the bird is done. Using a very sharp paring or boning knife, remove the wish-bone before cooking. Make a slit down each side to the point where it connects near the wings. Feel with your fingers to locate the “legs” of the wish-bone. Once you’ve done this a time or two, removing the wish-bone takes just a minute or two. Then, whether you remove the whole breast or slice it while it’s still on the bird, you’ll get many more neat slices than trying to work around the wish-bone. This can be done after the turkey is cooked, but it’s a lot easier to accomplish when the bird is cold.
susan | the wimpy vegetarian says
I never thought about the depth of the roasting pan, but it makes total sense! Thanks for all your tips as we get ready for the big annual feast!
Lauren Kelly says
I need all the help I can get with a turkey! I followed your instructions perfectly and this was the most delicious roast turkey ever!
Jennifer says
Can always use a good & easy recipe for turkey! Looking forward to trying your recipe!
Erin says
So many great tips and so easy too! The perfect turkey every time!
Sara says
Can’t wait to use this method again this year! It came out perfectly last year! Thanks!
Pam Dana says
I cooked my first turkey last year and use your post — it turned out so moist and delicious! Thanks!
adrianne Spoerlein says
Toni: I completely trust your recipes – they’ve never failed me. I thought when I first read this article that you commented about stuffing. My family is devout traditionalists and they want stuffing from inside the bird. I’m definitely going to follow the technique outlined here and just wondered if you have insight into how much longer to calculate into the cook time. The other difficulty is that I’m cooking at home and taking to their house ((20 minute ride) although, I may just volunteer to cook at their house. LESS hassle that way.
Toni Dash says
Hi Adrianne. I’m wondering if you read my recent Spicy Chorizo Sage Cornbread Dressing recipe and that’s where you saw a reference to stuffing? I actually never cook stuffing (cooked inside the bird) due to the concerns over salmonella. It’s challenging to each cook the stuffing to the point of food safety while NOT overcooking the turkey. So unfortunately I don’t have guidance on how to alter this recipe to accomodate cooking stuffing safely and the turkey (but if you CAN coax your family into eating dressing, the same as stuffing just cooked outside the bird, I have a few great recipes here for that!).
Cathy Pollak says
I can’t wait to try this method!