Best Simple Roast Turkey
A big, roasted turkey has star power like nothing else. It’s the centerpiece people gather around, the main event at holidays—Thanksgiving, Christmas, you name it.
There’s something a little magical about watching a turkey come out of the oven, skin all brown and crispy, filling the whole house with that warm, rich smell.
For years, I was nervous about making my own roast turkey. Turns out, there’s really no reason to be. All you need are good ingredients, a bit of patience, and a few tricks that I’ll share right here.
This recipe covers every windy twist and turn: how to prep, season, roast, carve, and serve up the best turkey anyone’s tasted.
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Ingredients
Let’s talk ingredients. The magic really does start here.
The bird itself is at the heart of everything, but the stuff you use to flavor it? Total game-changers.
Get the best you can. Buy fresh whenever you can.
Here’s what I use, with a few notes to help you out:
- 1 whole turkey (about 18 pounds), neck and giblets removed
Go for fresh if you can. If frozen, thaw in the fridge for a few days—don’t rush it. - 1 ½ cups sea salt
Kosher or sea salt makes a big difference here. It melts easily and tastes mellow. - ½ cup brown sugar
This brings a touch of caramel flavor that balances the salt and makes the skin golden. - 4 quarts cold water
Brine needs plenty of water. Cold helps avoid bacteria (important!). - ½ cup unsalted butter, melted, divided
Butter is flavor—but also color. Brushing half before roasting makes the skin crisp up. Reserve the rest for basting later. - 2 large onions, chopped, divided
Onions go in both the bird and the pan. They melt into the most amazing roasted sweetness. - 4 carrots, coarsely chopped, divided
Carrots add color and subtle sweetness. Plus, roasted veggies at the end? They’re a side dish built right in. - 4 stalks celery, chopped, divided
Celery gives that herby flavor people think of as “holiday.” Trust me, you’ll miss it if you skip it. - 3 sprigs fresh rosemary, divided
Nothing smells as much like a feast as fresh rosemary. - 1 lemon, quartered
Stuffed inside, it keeps things bright and juicy. - 1 head garlic, halved horizontally
Just slice straight through the middle. When you roast it whole, it’s mellow, sweet, and never too strong. - 1 bay leaf
Popped into the pan for a little earthy depth. It’s the secret weapon. - 1 cup dry white wine
Adds richness. Anything crisp and drinkable works—don’t use anything you wouldn’t sip. - Freshly ground black pepper, to taste
Never skip the pepper. Fresh cracked is key.
Optional flavor boosters:
Try adding fresh sage, thyme, or parsley to the cavity or the pan for your own spin.
How to Make It
A roasted turkey isn’t hard, but it has a rhythm and order that keeps things running smooth. I’m breaking it down so you don’t lose your cool—promise.
Preparation and Seasoning
Start the process the day before. Lazy times are real, so I always plan so I’m not panicking last-minute.
1. Brine the bird:
Mix sea salt, brown sugar, and water in a huge stockpot. Stir until everything’s gone. Dip your hand in to feel for grains at the bottom if you need. Submerge the turkey (neck and giblets out, please). Cover. Pop it in the fridge for at least 12 hours or overnight.
Brining feels like a magic trick. No dry meat, no bland bites. Salt and sugar soak into every bit.
2. Rinse and dry:
After brining, rinse the turkey well with cold water (inside too). Pat REALLY dry with paper towels. You want that skin dry for crispiness.
3. Season and stuff:
Brush up! Melt half your butter, and brush it all over, inside and out.
Season the cavity with black pepper. Then stuff the inside with half the onion, half the carrots, half the celery, one sprig of rosemary, all the lemon quarters, and both halves of garlic.
Use your hands—mess is part of the fun.
This little veggie-and-herb stash makes the turkey moist and full of flavor as it roasts.
4. Truss (optional):
Tying the legs isn’t required, but if you want a tidier bird and more even cooking, loop some kitchen twine around the legs and tie it up snug.
Roasting the Turkey
Set that oven to 350°F (175°C). Grab your roasting pan and a rack (wire racks work).
1. Assemble:
Set the turkey breast-side down (yes, down!) on the rack in the pan. This way, the juices run through the breast, keeping it moist. Fancy that!
Scatter the rest of the onion, carrots, celery, and rosemary around the pan. Toss in the bay leaf. Pour the white wine in. These veggies soak up those juices and turn into edible gold.
2. Start roasting:
Pop the turkey (uncovered) in the oven. Let it roast for a bit over three hours if your bird is around 18 pounds. The full range is 3 ½ to 4 hours.
3. Midway move:
About two-thirds of the way, flip that turkey breast-side up. It may look wonky turning a hot bird—go slow, use oven mitts, maybe a helper. Brush the rest of your melted butter over the top.
How do you tell when it’s done?
Stick a thermometer into the thickest part of the thigh (not touching the bone). When it hits 165°F (74°C) and the juices run clear, you’re golden.
Pro tip:
If the skin is getting too dark, cover loosely with foil. Don’t wrap it tight, just a gentle tent.
Resting, Carving, and Serving
Don’t cut right in. You’ll lose all those juices you worked so hard for.
1. Rest:
Take the turkey out. Tent with foil. Set a timer for 30 minutes and ignore everyone who says they’re starving. This pause is everything.
2. Carve:
Get your best knife. Start with the legs and thighs—cut at the joint. Remove wings. Then slice breast meat across the grain. Don’t panic. It’s easier than it looks when you go slow.
3. Serve:
Lay out the slices on a big platter. Pile the roasted veggies around the sides. Sprinkle with extra rosemary if you’re feeling fancy. Bring it to the table whole and carve there if you love a little drama.
A little gravy (even just the pan juices) goes a long way. Pour it over everything, no shame.
Best Simple Roast Turkey
Ingredients
- 1 whole turkey about 18 pounds, neck and giblets removed
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
- ½ cup unsalted butter melted, divided
- 2 large onions chopped, divided
- 4 carrots coarsely chopped, divided
- 4 stalks celery chopped, divided
- 3 sprigs fresh rosemary divided
- 1 lemon quartered
- 1 head garlic halved horizontally
- 1 bay leaf
- 1 cup dry white wine
- Freshly ground black pepper to taste
Instructions
- In a large stockpot, combine the sea salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.
- Submerge the turkey in the brine solution. Cover and refrigerate for 12 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove the turkey from the brine, rinse it thoroughly under cold water, and pat it dry with paper towels. Discard the brine mixture.
- Brush the turkey inside and out with half of the melted butter.
- Season the cavity of the turkey with freshly ground black pepper.
- Stuff the cavity with 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 sprig of rosemary, the lemon quarters, and the halved garlic head.
- Place the turkey breast-side down on a roasting rack in a shallow roasting pan. Scatter the remaining onion, carrots, celery, and rosemary in the bottom of the roasting pan. Add the bay leaf. Pour the white wine over the vegetables in the pan.
- Roast the turkey in the preheated oven, uncovered, for about 3 ½ to 4 hours.
- About two-thirds of the way through the roasting time, carefully turn the turkey breast-side up and brush with the remaining melted butter. The turkey is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C).
- Once cooked, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
- Carve the turkey and serve it on a platter, accompanied by the roasted vegetables from the pan.
