Basic Roast Turkey
Real Simple features a great recipe for a simple roast turkey. This classic turkey preparation yields a juicy, flavorful bird that would be perfect for any holiday gathering. With simple ingredients and easy instructions, it's a timeless dish that's sure to impress your guests. For extra flavor, the turkey cavity is stuffed with the onion and orange halves. To ensure a juicy interior and crispy skin, let the turkey rest for 30 - 60 minutes before carving. Serve with your favorite side dishes, such as mashed potatoes, stuffing, and cranberry sauce. A whole turkey is safe to eat when cooked to an internal temperature of 165°F (74°C).
- 1 12- to 14-pound turkey, giblets removed
- 3 medium yellow onions
- 4 small oranges, halved
- Kitchen string (optional)
- 3 carrots, roughly chopped (about 1½ cups)
- 1 rib celery, roughly chopped (about 1 cup)
- ¼ cup olive oil or unsalted butter, melted
- 2 Tbsp. kosher salt
- 2 teaspoons freshly ground black pepper
- 1 bunch fresh herbs, such as sage or parsley (optional)
- Preheat the oven to 425°F with the rack in lowest position. Pat turkey dry inside and out with paper towels. Halve 1 onion; place it and 2 orange halves inside the turkey cavity. Tuck the wings under the body. If desired, tie drumsticks together using kitchen string.
- Cut remaining 2 onions into wedges. Place onion wedges, carrots, and celery in a metal roasting pan fitted with a wire rack. Transfer turkey to rack. Combine salt and pepper in a small bowl. Drizzle turkey skin with oil or butter; spread evenly over skin. Gently loosen skin on breast and thighs; rub salt and pepper mixture evenly under and over skin.
- Roast the turkey until lightly browned, about 30 to 45 minutes. Add 1 cup water to the roasting pan. Reduce oven temperature to 350°F.
- Continue to roast the turkey until a thermometer inserted in a thigh reads 170°F, about 40 minutes to 1 hour. (Tent with foil if the turkey browns too quickly.)
- Transfer turkey to a large carving board. (If making gravy, reserve juices in a roasting pan.) Let the turkey rest for 30 to 60 minutes before carving. Garnish with herbs and remaining orange halves.