Simple Roast Turkey Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
• Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
• Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
• Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
• Slice the turkey and serve.

Steps:

• (Note: If your turkey is fresh, proceed to Step 2.) Defrost turkey: Place frozen turkey, still wrapped in plastic, into a cooler or stock pot large enough to hold it. Fill with enough cool water to completely cover the turkey. Keep turkey submerged in water for 30 minutes per pound, changing the water every hour.
• When turkey is defrosted, unwrap, then remove neck and giblets; save them for gravy or stock, or discard. Choose a roasting pan large enough to hold the turkey with 2 inches of space between turkey and pan, all the way around. Place turkey on the rack in the pan and pat completely dry with paper towels, including inside the cavity. Let stand for 1 hour at room temperature before roasting. This ensures even cooking. Position oven rack in the lower third of the oven and preheat to 325 degrees F, preferably convection.
• Stuff turkey, optional: Place your hand at the center of a sheet of cheesecloth, then push it into the cavity of the turkey to create a cheesecloth "bag." This will make the stuffing easier to remove after the turkey is cooked. Fill cavity halfway with your favorite uncooked stuffing (suggested recipe: "Crunchy Bread Dressing with Bacon & Leeks" in Williams Sonoma's Thanksgiving Sides School class). Tie cheesecloth closed with twine; trim and discard excess cheesecloth.
• Prepare turkey for roasting: With the turkey lying breast side up, twist and tuck the wing tips underneath the turkey. Cross the legs, then tie together with kitchen twine. Generously spread softened butter all over to coat the entire bird. Season liberally with salt and pepper. Begin roasting the turkey, basting every 30 minutes (see Step 5 for instructions). The total roasting time will be 15 minutes per pound, unstuffed. If stuffed, add another 30 minutes cooking time for a bird under 16 pounds, and 30-60 minutes longer if it's over 16 pounds.
• How to baste: Remove turkey from the oven, opening and closing the door as quickly as possible to maintain the temperature. Baste turkey with juices that have accumulated in the pan, then place back into the oven. (Tip: For easier basting, tilt the pan to allow juices to collect on one side.) Begin taking the turkey's temperature about 1 hour before you expect it to be finished roasting. Turkey is done when a digital thermometer registers 165 degrees F at the thickest part of the breast (without touching the bone) and 175 degrees F at the thigh. Continue roasting, basting every 30 minutes, until the skin is golden brown. If the breasts begin to cook too quickly, cover them loosely with aluminum foil.
• Finish roasting: If turkey is stuffed, cut the twine from the legs, pull the cheesecloth bag from the cavity, and transfer it to a bowl. Check the temperature of the stuffing: it should register 165 degrees F at the center. If it's not done, remove cheesecloth and microwave the stuffing for 60 seconds at a time until it reaches 165 degrees F.
• Rest turkey: Transfer the turkey to a carving board, cover loosely with foil, and let rest for 30 minutes before carving. (See the "How to Carve a Turkey" lesson for carving instructions.)

Steps:

• Preheat the oven to 275 degrees F.
• Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey.
• Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined.
• After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours.
• Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

Steps:

• Preheat the oven to 325 degrees F. Remove the turkey neck and giblets.
• Pat the turkey dry and put breast-side up on a rack in a roasting pan; season inside and out with salt and pepper (skip the salt for a brined or kosher turkey). Fill the turkey cavity with chopped onions, carrots, apples and/or fresh herbs, then let stand 30 minutes at room temperature.
• Brush the turkey with melted butter, tent with foil and roast 2 hours for a 10-to-12-pound bird; add 15 minutes for each additional pound.
• Increase the oven temperature to 425 degrees F; uncover the turkey, brush with more butter and roast 1 more hour, or until the thigh meat reaches 165 degrees F.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1 3/4 to 2 1/2 hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey.
• For a stuffed turkey:
• Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1 3/4 hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes.
• For a roast turkey breast:
• The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1 1/2 teaspoons and pepper to 3/4 teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1 1/2 hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)