Easy Oven-Roasted Turkey

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If cooking a Thanksgiving turkey stresses you out, this easy oven-roasted turkey recipe will change everything. No brining, no complicated steps, just a juicy, flavorful roasted turkey that will make your Thanksgiving dinner shine.

The Easiest Oven-Roasted Turkey

As a nutrition consultant and chef, I hear it all the time: “I’m terrified of cooking the Thanksgiving turkey.” Somehow, this one dish has gained an intimidating reputation, as if you need a culinary degree and nerves of steel just to get it right. But here’s the truth: cooking a turkey is actually super easy. The secret is in the butter and flavorings, and once you learn a few basics, you’ll wonder why you ever stressed over making it in the first place.

When I first started hosting Thanksgiving, not long after I moved to the US, I had an intimate as well and  I made every mistake imaginable. I brined the turkey for two days (because everyone said it was the only way to get a moist bird), I roasted it too long “just to be safe,” and ended up with something that resembled sawdust in a gravy bath. I promised myself never again. So I did some reading and talked to some friends about how to go the turkey and went back to the basics, simple ingredients, and flavor-building techniques that make sense.

The result? The easiest, juiciest, most flavorful roasted turkey recipe you’ll ever make. No brining. No stress. Just pure comfort and holiday joy, precisely what a Thanksgiving meal should be.

Why You’ll Love This Recipe

This roasted Thanksgiving turkey is foolproof. You don’t need special equipment or fancy tricks. You’ll get crispy, golden skin and moist, tender meat without any of the drying that comes from brining or overcooking. It’s the BEST Thanksgiving turkey recipe for anyone who wants to cook from scratch and serve something truly special during the holiday season.

• No brine, no stress, no mess.
• Simple, clean ingredients that enhance natural flavor.
• A step-by-step tutorial for how to cook the perfect turkey, even if it’s your first time.
• Perfect for the fall season and ideal as your yearly tradition.

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The Basics of How to Cook a Thanksgiving Turkey

Before we dive into roasting, let’s go over the basics, the simple do’s and don’ts that will make your Thanksgiving turkey turn out perfectly every single time. Think of this as your cheat sheet for success.

1. Thaw your turkey properly.

If you’re using a frozen bird, plan ahead. It takes about 24 hours in the refrigerator to thaw 4–5 pounds of turkey. So a 16-pound turkey will need at least four full days in the fridge. Never thaw it on the counter; bacteria multiply too quickly at room temperature.

2. Don’t wash the turkey.

This one surprises a lot of people, but rinsing your turkey just spreads bacteria all over your sink and counters. Any bacteria on the surface will die once the turkey is cooked, so there’s absolutely no need to wash it. Just pat it dry with paper towels.

3. Don’t cook stuffing inside the bird.

I know it’s a traditional move, but it’s also a food safety risk. By the time the stuffing inside reaches a safe temperature, the turkey meat will be overcooked and dry. Cook the stuffing separately; it’ll cook faster and get a better texture anyway.

4. Don’t brine the turkey.

Brining sounds fancy, but it’s often what dries out the meat. You don’t need to soak it in salt water for hours or days. The secret to a juicy, flavorful roasted turkey is butter, herbs, and proper roasting technique.

5. Use a thermometer to check the temperature.

Guessing is not your friend here. Always use a meat thermometer and insert it into the thickest part of the breast and thigh. The turkey is done when it reaches 165°F (breast) and 175°F (thigh). This ensures juicy, fully cooked meat without any dryness.

6. Let the turkey rest.

Once you take it out of the oven, resist the urge to carve right away. Let the turkey rest for at least 30 minutes, preferably 45. This allows the juices to redistribute throughout the meat, giving you that tender, moist slice you want.

7. Make sure your pan is large enough.

Use a sturdy roasting pan with high sides and a rack so the turkey isn’t sitting directly in the drippings. If your pan is too small, the hot juices can spill and create smoke (and stress). It doesn’t have to be anything fancy.

8. Save the turkey drippings.

Those golden drippings at the bottom of your roasting pan are pure liquid gold. Use them to make a rich, flavorful gravy or add them to soup or rice dishes later. Don’t let them go to waste, they’re part of the reward for cooking from scratch!

Ingredient Substitutions

• Butter: You can use olive oil or vegan butter if you prefer dairy-free.
• Orange: Lemon adds a similar brightness.
• Turkey bone broth: Chicken broth works in a pinch.

How to Cook a Turkey in the Oven to Be Moist – Quick Tips

• Thaw completely: Give your turkey enough time to thaw in the fridge, about one day per 4–5 pounds.
• Pat dry: Dry skin = crispy outside, juicy inside.
• Butter under the skin: Massage softened butter with herbs and garlic directly under the breast skin for moisture and flavor.
• Add aromatics: Stuff the cavity with onion, orange, celery, and carrot to create steam and infuse the meat with flavor.
• Use broth in the pan: Pour turkey bone broth or water in the bottom of the roasting pan to keep things moist.
• Start hot, finish low: Roast at 375°F for 30 minutes, then lower to 325°F until done.
• Check with a thermometer: 165°F in the breast, 175°F in the thigh = juicy perfection.
• Don’t overbaste: Once or twice during cooking is enough.
• Let it rest: Tent with parchment paper and rest 30–45 minutes before carving so the juices stay in the meat.
• Save the drippings: Use them for the richest, most flavorful gravy ever.

Turkey Cooking Time Guide

Cooking times depend on the size of your turkey and whether it’s stuffed (though I always recommend cooking stuffing separately for best results). Here’s a quick reference for a roasted Thanksgiving turkey cooked at 350°F after the initial high-heat start:

Unstuffed Turkey

• 8–12 pounds: 2¾ to 3 hours
• 12–14 pounds: 3 to 3¾ hours
• 14–18 pounds: 3¾ to 4¼ hours
• 18–20 pounds: 4¼ to 4½ hours
• 20–24 pounds: 4½ to 5 hours

Stuffed Turkey (not recommended, but here’s the guide)

• 8–12 pounds: 3 to 3½ hours
• 12–14 pounds: 3½ to 4 hours
• 14–18 pounds: 4 to 4¼ hours
• 18–20 pounds: 4¼ to 4¾ hours
• 20–24 pounds: 4¾ to 5¼ hours

Chef Tip:

Always go by temperature, not just time. Insert a meat thermometer into the thickest part of the breast (should reach 165°F) and the inner thigh (175°F). If you’re using the initial 425°F for 30 minutes method, start checking the internal temp 30–45 minutes before your estimated end time.

Chef Angie’s Tips

• Plan ahead to get the timing right. Estimate about 15 minutes per pound of turkey, and make sure to rest it for at least 30 minutes before carving.
• Don’t brine. That’s what dries out the meat. The butter and slow-roasting technique are all you need.
• Use a meat thermometer. It’s the only way to ensure your turkey is cooked perfectly. The internal temperature should reach 165°F in the thickest part of the breast.
• Baste lightly. A few times during roasting is plenty—too much basting cools the oven and slows down cooking.

How to Make Turkey Gravy from the Drippings

Once your roasted Thanksgiving turkey is resting, it’s gravy time. The best gravy starts with the drippings from your roasting pan. That’s where all the deep, savory flavor hides, just waiting to be transformed.

Here’s how I make it every year, and it never fails:

1. Gather your ingredients.

Pull out the giblets (except the liver, it can make the gravy bitter). You’ll also need onion, garlic, fresh rosemary, thyme, and those glorious turkey drippings. For thickening, you can use arrowroot powder for a gluten-free option, or regular wheat flour for the traditional route.

2. Make a quick stock.

In a small saucepan, simmer the giblets (heart, neck, and gizzard) with chopped onion, garlic, rosemary, and thyme for about 30–40 minutes. This makes a flavorful base to deepen your gravy. Strain it when done and discard the solids.

3. Deglaze the roasting pan.

Set your roasting pan over medium heat on the stove. Pour in a splash of your giblet stock and scrape up all those brown bits from the bottom with a wooden spoon; that’s where the flavor lives.

4. Thicken it.

Sprinkle in your flour or arrowroot powder (start with about two tablespoons) and whisk it into the hot drippings to form a roux. Cook for about a minute to remove any raw taste. Slowly pour in your strained giblet stock, whisking constantly until it thickens into a silky gravy.

5. Season and finish.

Add salt and black pepper to taste. For an extra hint of richness, stir in a small pat of butter or a drizzle of olive oil before serving. Strain it one more time if you want a smooth finish.

Ways to Serve

This flavorful roasted turkey recipe pairs beautifully with all your favorite holiday staples:

• Best Mashed Potatoes
• Fall Harvest Salad With Figs and Candied Pecans
• Fall Roasted Vegetables (with Italian Salsa Verde)
• Celery Root Salad (Polish Celeriac Salad)
• Warm Carrot Salad
• Mashed Purple Sweet Potatoes
• Creamy Savory Mashed Sweet Potatoes
• Kale And Brussels Sprouts Salad With Honey Mustard Vinaigrette
• Celeriac Puree (Celery Root Puree- Puree Z Selera)
• Kale pomegranate salad
• Grain-free stuffing
• Apple pomegranate salad
• You can also slice the leftovers for sandwiches, toss them into soups, or make turkey bone broth from the carcass for a nourishing post-holiday meal.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. I like to separate the white and dark meat so it’s easier to use in recipes later. To reheat, add a splash of broth and cover to keep it moist.

Equipment

• Large roasting pan with a rack
• Meat thermometer
• Basting squeeze bottle
• Cutting board and carving knife
• Parchment paper for tenting

FAQ

How do I keep the breast from drying out?

Spread butter under the skin and roast the turkey breast-side up for the first hour, then tent loosely with foil if the skin gets too dark.

What size turkey should I buy?

Plan about 1 to 1.5 pounds per person. For smaller gatherings, you can easily adapt this recipe for a turkey breast.

Now that you know how simple it is to make a juicy, flavorful roasted Thanksgiving turkey from scratch, you can stop stressing over making it and actually enjoy the process. Cooking a turkey doesn’t have to be intimidating, t’s a yearly tradition that brings everyone together around the table.

If this step-by-step tutorial for how to cook the perfect turkey helped you, share it with a friend who’s hosting their first Thanksgiving meal! Pin it for later so you can come back next year when the holiday season rolls around. And remember: the secret to the BEST Thanksgiving turkey recipe is confidence, and butter. Always butter.

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