A Simply Perfect Roast Turkey

A Simply Perfect Roast Turkey

Syd 60

"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."

Ingredients 4 h 30 m {{adjustedServings}} servings 663 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 72.2 g
  • 144%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  2. 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.
  3. 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 180 degrees F (80 degrees C), about 4 hours.
  4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Tips & Tricks
Out of This World Turkey Brine

Brining your turkey preps it perfectly for smoking or roasting.

Turkey in a Bag

See how to prepare a wonderfully moist roast turkey using an oven bag.

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Reviews 300

  1. 410 Ratings


This is the turkey recipe I used when I roasted my first-ever 19lb bird three years ago. It turned out perfectly then and has every year since. My version calls for placing the turkey on a v-shaped rack in the roasting pan. This allows air to circulate under the bird and should address any issues related to the bottom not cooking as thoroughly as the top or being soggy. I have never had to turn the bird over. Other hints: truss the wings under the bird with baking string or wrap in aluminum foil to keep from over-browning. For the rest of the turkey, I place the aluminum foil tightly over the breast-portion only. Then, I remove the foil on the breast 1 hour before the bird is done (my 19lb birds, stuffed, tend to roast in about 5 hours, so I remove at the 4 hour mark). The breast is always beautifully brown and not overdone; very juicy! Baste as directed (every 30 minutes) with turkey or chicken stock. When you check the temperature, be sure you're not hitting the bone; keep it in the fleshy part of the thigh meat. I also check the internal temperature of the stuffing to ensure it's at 160. Standing time is *important.* I rest mine at least 30 minutes, up to 45. It won't get cold--keeps it juicy! I use good quality boxed or homemade chicken stock instead of turkey stock. This is such an easy recipe. You don't need to over-think it or second-guess it. It's worked for me every single time. And...the drippings make delicious pan gravy! Enjoy!


OH MY GOSH... what a shock to see *my* secret recipe on the internet... lol. I've always done my turkey mostly this way. I also put butter under the skin as some reviewers do... and use chicken broth. Oh!! and big ol chunks of onions and celery around, under and in the bird. But (I don't recommend this method) I put my bird in on 250 degrees late late Wednesday night... don't baste at all, get up early and remove foil, baste REALLY well, turn up the heat to 375 until brown, basting often. Always excellent!! Frees up my oven, we wake up to the smell of *Thanksgiving* and it really sets a great mood for the day. Have done this for years!!

Kim Nicol

I used this recipe for our Thanksgiving turkey and my family loved it! I put 1/4 cup of butter between the breast meat and the skin, then after each basting I brushed the entire turkey with melted butter. Not the greatest method for calorie counting, but I've never had a turkey so moist. It was incredible!