by Diana Rattray
This roast turkey is an easy preparation and comes out perfectly cooked every time. I use the convection setting because the circulating heat makes the crust nice and crisp while the meat stays moist and tender. Count on about 3 1/2 to 4 hours roasting time and add about 10 to 15 minutes for the gravy. It’s the perfect roast turkey for Thanksgiving or Christmas, or you could make it for any special occasion or Sunday dinner.
Tips
- For a richer gravy, use the neck, heart, and gizzard to make the broth. Put them in a medium saucepan with 5 cups of turkey or chicken stock and bring to a boil. Cover the pan and simmer for 1 1/2 to 2 hours. Remove and discard the meat—chop and add to the broth, if desired. Refrigerate the broth until you are ready to make the gravy.
- A stuffed turkey will take about 1/2 hour longer, and it must reach at least 165 F on an instant-read thermometer inserted into the center. Even if the turkey is completely done, you will have to keep roasting it until the stuffing reaches the safe temperature of 165 F.
How to Store Leftover Roast Turkey
- Carve the turkey and refrigerate the meat within 2 hours. Consume leftover turkey within 4 days. Refrigerate leftover gravy in an airtight container for up to 4 days.
- To freeze, transfer cooled cooked turkey to freezer bags. Label the bags with the name and date and freeze for up to two to 3 months. Freeze the gravy in a separate container. Defrost in the refrigerator overnight.
If you have leftovers, use them to make this tasty turkey and rice casserole or a simple after-the-holiday hot turkey sandwich. Leftover turkey makes excellent salad, too, like this curried turkey salad with pineapple and grapes.
PrintEasy, Fuss-Free Roast Turkey
Follow this easy recipe for a fuss-free roast turkey that’s easy to fix and perfectly roasted. Gravy included!
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 to 12 servings 1x
- Category: Turkey, Thanksgiving
- Method: Roast
Ingredients
- 1 whole turkey, about 16 to 18 pounds
- 6 tablespoons butter, divided
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- Fresh herbs, optional
For the Gravy
- 4 tablespoons unsalted butter or all or part drippings from the roasting pan
- 1/3 cup flour
- 4 cups turkey or chicken stock
- Salt and pepper, to taste
Instructions
- Adjust the oven rack to the lowest position and preheat to 325 F (convection is great if possible). Place a rack in a roasting pan and set aside.
- Remove the giblets from the turkey and set aside to make broth or discard. Place the turkey on the rack in the roasting pan.
- Loosen the skin over the turkey breast and spread 2 tablespoons of the butter under the skin. Tuck the wings under the turkey and tie the legs together if they are not already secured.
- Combine the salt, rosemary, oregano, garlic powder, onion powder, and pepper; rub all over the turkey. If desired, add a handful of fresh herbs to the cavity.
- Melt 4 tablespoons of butter and drizzle over the turkey.
- Roast the turkey in the preheated oven for about 2 hours then untie the legs to expose the thighs to the heat. Continue roasting for 1 1/2 to 2 hours, until the temperature reaches at least 165 on an instant-read thermometer inserted into the thickest part of a thigh. Check for overbrowning and tent with foil if necessary.
- To make the gravy, melt 4 tablespoons of butter and/or drippings in a medium saucepan. Whisk in 1/3 cup of flour and cook, stirring, until golden, about 4 minutes. Slowly whisk in 4 cups of turkey or chicken broth—you may use broth made with the giblets (see below). Simmer over low heat for 10 minutes until reduced slightly and thickened.
