1/1 Photo of Always Perfect Roast Turkey
Using this method a turkey will cook in as little as 2 hrs or less! This is a basic recipe. You will get excellent results and you can dress it up with additions of a marinade soak or more seasonings to suit your liking. Roasting time will depend on the size of your turkey, clearly a 22 lb turkey will take longer than a 12 lb bird. Use of a thermometer is paramount here, do not rely on times.
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- 1Important info: Be sure that your oven is clean as this is cooked at a constant very high heat and it's nice not to have a smoking oven!. Bring the bird to room temp before roasting as it will cook more evenly and quicker.
- 2Preheat over to 475 degrees for 30 minutes.
- 3Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck (use for gravy or in stuffing if desired).
- 4Rinse turkey inside and out with warm water and pat dry with paper towels.
- 5Place a roasting rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
- 6Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird (I find this easier to do before placing the bird onto the rack).
- 7Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together (stuff if desired, in which case you will close body cavity. These days I always cook the stuffing separately).
- 8Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
- 9When oven temperature is reached set pan on the lowest rack in a 475° oven. Roast, checking as directed during cooking, until thermometer reaches 160° (my built in oven probe says NOT to touch bone, maybe it's a difference in thermometer types?). Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
- 10Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
- 11Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
- 12Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 400°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy, this is fine as long as the thermometer temp is where it should be.
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Nutritional Facts for Always Perfect Roast Turkey
Serving Size: 1 (3334 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 5431.3
- Calories from Fat 2517
- Total Fat 279.7 g
- Saturated Fat 76.9 g
- Cholesterol 2257.6 mg
- Sodium 2158.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 677.9 g