Easy Roast Turkey
This easy roast turkey is juicy, tender, and layered with herbaceous flavor from the inside out. With crispy golden skin and a foolproof method, it’s the perfect centerpiece for any holiday meal.
Equipment
- roasting pan Large enough to hold 10–14 lb turkey
- roasting rack Lifts turkey for even heat circulation
- kitchen twine To tie the legs
- meat thermometer Ensures accurate doneness
Ingredients
- 10-14 pound fresh turkey
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 sprigs fresh rosemary
- fresh sage
- 6 sprigs fresh thyme
- 2 large carrots, peeled and halved
- 2 large ribs celery, halved
- 1 medium onion, peeled and quartered
- 6 cloves garlic, smashed
- 1 lemon, halved
- 3 tablespoons butter, melted
- 1 tablespoon canola oil
- 32 ounces low sodium chicken broth
Instructions
- Bring turkey to room temperature, pat dry, and remove giblets. Place on roasting rack inside a large pan.
- Season inside and out with salt and pepper. Stuff cavity with lemon, garlic, herbs, and onion. Scatter vegetables in pan.
- Brush with melted butter and oil mixture. Pour half the broth into the pan.
- Roast at 350°F for 15–20 minutes per pound. Tent with foil if browning too quickly. Internal temp should reach 165°F.
- Remove from oven and let rest 20–30 minutes before carving. Save drippings for gravy if desired.
Notes
Letting the turkey rest before carving is key to keeping it juicy. Don’t skip drying the skin—it’s the secret to getting that irresistible crispy finish.