New recipes

Roasted Turkey

Roasted Turkey

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Follow this old-school recipe for your first roasted bird – and once you know the basics, give it your own twist.MORE+LESS-


fresh or defrosted turkey

Stuffing and herbs of your choosing (rosemary, sage, thyme, etc.)

Hide Images

  • 1

    Start by reaching inside the neck cavity, as well as the cavity on the other end of the turkey. Pull out the neck, giblets, gravy packets or anything else left inside the bird. You can use these in stuffing, gravy or stock – but you don't need them in the bird to roast it. Once they're out, rinse the inside of the turkey well with very cold water and place it on a rack in a roasting pan.

  • 2

    Place a few tablespoons of Kosher or sea salt and some cracked black pepper in the palm of your hand and rub it all over the inside of the turkey. Now give that bird a good rub on the outside too. Massage the turkey with soft butter or oil, making sure the skin gets an even coat. Season the outside of the turkey with salt and pepper and any other herbs, like rosemary, sage or thyme.

  • 3

    At this point you can stuff the bird lightly with bread stuffing or vegetables if you want to – but it's optional. If you are stuffing your turkey, stuff it loosely and plan on roughly half a cup of stuffing per pound of turkey. Regardless, you can still cook stuffing in a separate pan and no one will know the difference.

  • 4

    Once you've seasoned the bird, pull the skin flat over the neck to close the gap, and hold it in place with toothpicks or skewers. Use poultry string to tie the legs together at the ankles. Bend the wings back behind the turkey, or cover the tips lightly with aluminum foil so they don't burn.

  • 5

    Cover the roasting pan or create a loose tent of aluminum foil. Place in the oven, preheated to 400° F, for roughly 30 minutes. Reduce the temperature to 325° F and continue cooking until total cooking time equals roughly 15 to 20 minutes per pound for a stuffed turkey, 12 to 15 minutes a pound for an unstuffed turkey.

  • 6

    Use a turkey baster to pick up the juices that accumulate on the bottom of the pan and baste the bird every 20 to 30 minutes. Remove the cover or aluminum foil for the last 30 to 45 minutes of cooking so the turkey browns to a rich golden color.

Expert Tips

  • If your bird is frozen or partially frozen, thaw it in an ice-water bath or overnight in the fridge. Never allow uncooked turkey to sit at room temperature for very long (pop it back in the fridge). And if handling raw meat and poultry makes you squeamish, use a clean pair of disposable kitchen gloves while prepping – there’s no avoiding getting up close and personal with your bird.

No nutrition information available for this recipe

Roast turkey for 6

1. Check the main turkey cavity for the bag of giblets if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me.
2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves.
3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish.
4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter.
5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in.
6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side.
7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper.
8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray.

1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven.
2. Preheat the oven to 180°C/350°F/gas 4.
3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown.
4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done.
5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like.
6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date.

1. Once the turkey has rested, it’s time to carve. There are two ways you can do this.
- The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go.
- Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

“You must let your bird come up to room temperature after being in the fridge. It’ll give you more reliable cooking times, as well as juicier, more tender meat, as the bird isn’t shocked when it hits the heat of the oven.

Don’t be under the illusion that when you remove the turkey from the oven it stops cooking. The residual heat will continue to cook the bird, giving the juices time to travel back throughout the meat, meaning a juicier bird all round. Piping hot meat is not a clever thing – warm, juicy meat, hot gravy and hot plates is the holy grail.”

How to Roast a Turkey

Whether you're roasting your first bird for Friendsgiving or hosting for the 26th time, use this handy guide to roast the perfect holiday turkey. This foolproof method has been tested (and tested and tested) by the Delish kitchen&mdashit's the best. Find our top tips below.

Choose the right size turkey.

Buy about 1 1/4 lb. turkey per person. We have an easy-to-read chart so you don't have to read through an annoyingly long article while shopping for your turkey.

Adjust the cook time based on the size of your bird.

A 12- to 14-lb. turkey needs 3 to 4 hours in the oven. But an 8-pounder will likely only need 2 hours 45 minute. The cook time depends on a number of things, including whether or not the bird is stuffed (this recipe isn't), how big it is, and if it has been thawed. According to the USDA, a frozen turkey requires about fifty perfect more time in the oven than a fully thawed turkey. Find out exactly how long yours needs with our turkey cook time chart.

Bring the turkey to room temperature.

While the oven is preheating, bring your bird to room temperature. This ensures even cooking.

Use a roasting rack.

Though you don't technically need one, a roasting racks allows the air to circulate around the bottom of your turkey in the oven, which means that soggy skin is way less of a risk.

Start with a super hot oven, then reduce the temperature.

We like to blast the turkey with extremely hot heat (450°) for the first 30 minutes to get the skin really crispy, then we drop the temp to 350º so that it doesn't burn.

Use more butter than you feel comfortable with.

Before the bird goes in the oven and while it roasts, add A LOT of butter. It's key for crispy, flavorful, golden skin.

Still need to plan your sides? We've got everything you need to complete your Thanksgiving menu.

How much is in a serving?

Plan on two servings per pound of bone-in turkey. If you have hearty eaters who enjoy their own piece, however, you may prefer to purchase one part per person and enjoy any leftovers. In my family, the guys do like their own piece but are fine with me slicing off a portion for myself. I get plenty this way and they do, too.

So, while this recipe will nicely accommodate a Thanksgiving for one or two, it will also come in handy when there are a lot of dark meat eaters. And because leftovers taste terrific, I always cook a few extra parts. I’ve even frozen some after cooking for a quick meal at-the-ready.

  • olive oil 3 tbsp 3 tbsp
  • lemon (cut in half, divided use) 1 whole 1 whole
  • fresh rosemary (stems removed, chopped) 3 sprig 3 sprig
  • garlic powder 1 tsp 1 tsp
  • paprika 1 tsp 1 tsp
  • salt 1/2 tsp 1/2 tsp
  • black pepper 1/4 tsp 1/4 tsp
  • boneless turkey tenderloins (cut in half) 1 1/4 lbs 567 g
  • bell peppers (1 red, 1 yellow, cut into 2-inch chunks) 2 2
  • zucchini (cut into 1-inch chunks) 1 1
  • white (button) mushrooms (cut in half) 1 cup 1 cup
  • red onion (cut into 1-inch chunks) 1/2 1/2

Eye Of Round Roast With Garlic Onions

Cashew Chicken with Bell Peppers

Mediterranean Chicken with Artichoke Topping

Recipe Summary

  • 2 tablespoons dried parsley
  • 2 tablespoons ground dried rosemary
  • 2 tablespoons rubbed dried sage
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon lemon pepper
  • 1 tablespoon salt
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 2 stalks celery, chopped
  • 1 orange, cut into wedges
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (750 milliliter) bottle champagne

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.

Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.

Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.


  • Remove the giblets and neck from the turkey cavity and pat it dry.
  • Remove the rack from the roaster oven.
  • Place turkey in the roaster on the rack breast side up.
  • Rub the turkey with the butter and season with salt and pepper.
  • Cover the roaster and cook at 400 degrees for 30 minutes.
  • Lower the heat to 325 degrees and cook for 3 1/2 – 4 hours.


  • Cooking time for an 18 pound is 3 1/2 – 4 hours in a Roaster Oven.
  • Cooking time for an 18 pound turkey in a conventional oven is around 4 1/2 hours or approximately 15 minutes per pound.


  • Instant Pot: Using an 8 quart model which can handle a 8-9 pound turkey on a trivet, season according to the recipe and cook 6 minutes per pound with a 10 minute natural pressure release.
  • Seasonings: Optional seasonings include chopped thyme, rosemary and sage.
  • Flavored Butter: Use your favorite flavored butter to put under the skin of your turkey before roasting in the electric roaster.


Apple Pie

Watergate Salad (Pistachio Delight)

Ambrosia Salad

Pumpkin Pie

How to Serve and Store Roast Turkey:

  • Serve: Turkey in a Roaster is best when allowed to rest around 45 minutes before slicing giving the meat time to reabsorb the juices. Do not allow the turkey to set out longer than 2 hours.
  • Store: Refrigerate the turkey in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked turkey will last for 3 – 4 days.
  • Freeze: Roasted turkey can be stored 2 -3 months in a freezer bag or airtight container.

Safe Cooking Temperature for Turkey:

Use an instant read meat thermometer to check for an internal temperature of 165 degrees F in the thickest part of the thigh to know when the turkey is completely roasted.


  • 4 bone-in skin-on medium turkey drumsticks
  • 1/4 cup butter, melted
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika


Preheat oven to 450 degrees F.

Brush legs with melted butter. Then rub them salt, garlic powder, and paprika.

Place on a baking dish. I like to put a layer of aluminum foil on the baking dish for easy clean up, but that’s totally up to you.

Now, pop them in the oven uncovered for 15 minutes. The skin should brown.

Remove from heat and using tongs, flip them over so that the bottom side is now on top. Place back in oven for another 15 minutes.

Remove from heat and loosely cover with aluminum foil (try not to burn yourself!).

Roast in oven for another 30 minutes, or until juices run clear and instant-read thermometer reads 165°F.

Remove from oven for the last time, and let it rest for about 10 minutes before serving.

Also can we take a look at my dog being excited about this Turkey Leg LOL:

Roasted Turkey Tenderloins

In the mood for a holiday meal, but can't wait until the big day? Try making turkey tenderloins for dinner. This roasted turkey tenderloin recipe takes one third of the time of a big Thanksgiving or Christmas turkey, but promises to have all of the flavors. This savory dish is all you need for a mini holiday dinner.

Recipe Summary

  • 3 cups kosher salt, plus more for seasoning
  • 5 cups sugar
  • 2 medium onions, coarsely chopped
  • 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 dried bay leaves
  • 3 sprigs fresh thyme
  • 3 sprigs fresh flat-leaf parsley
  • 2 teaspoons whole black peppercorns
  • Freshly ground pepper
  • 1 whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
  • Gravy
  • 1 stick (1/2 cup) unsalted butter, melted, plus 1/2 stick (1/4 cup) unsalted butter, room temperature
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • Chestnut Stuffing
  • Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)

Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat let brine cool completely.

Add turkey, breast first, to the brine. Cover refrigerate 24 hours. Remove from brine pat dry with paper towels. Let stand at room temperature 2 hours.

Preheat oven to 425 degrees, with rack in lowest position. Stir together melted butter and wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture let soak.

Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 teaspoon each salt and pepper inside turkey. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under secure with toothpicks. Rub turkey all over with softened butter season with salt and pepper.

Remove cheesecloth from butter mixture, squeezing gently into bowl. Reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing every 30 minutes, 2 1/2 hours more cover with foil if browning too quickly. If making gravy, add giblets and neck to pan 1 1/2 hours after reducing temperature roast 30 minutes, and reserve.

Discard cheesecloth rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees, about 1 hour. Transfer to a platter. Set pan with drippings aside for gravy. Let turkey stand at room temperature at least 30 minutes. Garnish, if desired.


  1. Beolagh

    What words ... great, the beautiful sentence

  2. Fenrinris

    Granted, that's a funny phrase

  3. Keyser

    Your idea is useful

  4. Uranus

    Very valuable phrase

  5. Devyn

    I am sorry, this option does not suit me. Maybe there are more options?

Write a message