Simple Roasted Turkey

Simple Roasted Turkey Recipe - SavvyMom

When it comes to preparing a Thanksgiving meal for family and friends, it sounds strange to say that the turkey is the easiest part. And a simple roasted turkey is just that, simple. With a quality bird, less is often more when it comes to prep and handling. Get creative with the sides and you’ll have a feast to remember.

Cooking the perfect turkey is all part of the family meal. Don’t forget the pumpkin pie!

Simple Roasted Turkey Recipe:

You’ll Need

  • 1 12–18 lb turkey, thawed, giblets and neck removed
  • 2–3 Tbsp kosher salt
  • Fresh ground pepper
  • 6–8 Tbsp unsalted butter, softened
  • 1 onion, quartered
  • 1 apple, quartered
  • 3–5 sprigs fresh thyme
  • 1 cup turkey stock or water

Prep and Cook

  • One hour before cooking the turkey, remove the bird from the fridge
    Discard the packaging and place the giblets and neck in a pot covered with water (if using)
  • Rinse the turkey with cold water and dry thoroughly with paper towels
    Place it in a roasting pan and let the turkey rest for 45–60 minutes
  • Preheat the oven to 425˚F
  • Season the bird all over (inside and out) with the salt and pepper
    Smear the butter over the top of the bird and in between the skin and breast meat
    Place the onion, apple, and thyme leaves into the cavity and tuck the wing tips underneath
    Tie the legs together loosely.
  • Pour stock or water into the pan under the turkey
    Roast the bird uncovered for 30 minutes
    Reduce the oven temperature to 350˚F and baste the turkey with the pan juices
  • After 1 hour, baste the turkey again
    Continue basting every 30 minutes until the turkey is cooked
    If the skin is browning too quickly, tent it loosely with a piece of aluminum foil
    Rotate the roasting pan 180 degrees each time you baste it to assist with even browning
  • 30 minutes before you think the turkey will be done, insert a meat thermometer into the thickest part of the thigh, but not too close to the bone
    When the meat is done it should read 170˚F and release clear juices when the thermometer is removed from the meat
  • Let the meat rest for 30–60 minutes, covered loosely in foil
    Remove the foil and carve just before serving

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