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My review
A Simply Perfect Roast Turkey
186
Syd
"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."
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Ingredients
4 h 30 m servings 663Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- Roasting time will depend on the size of your turkey. Learn more in our Turkey Cooking Time Guide.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 357500 Ratings
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Most helpful positive review
11/15/2005
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-s...
Most helpful critical review
11/27/2006
This was my first attempt at a turkey and I'm sure I must have done something wrong, but I can't figure it out. I had a 16 lb turkey and followed this recipe exactly. I even set a timer to bas...
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11/15/2005
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-s...
11/21/2006
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 chick...
12/8/2002
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 melt...
11/20/2006
I made this turkey last year for my first ever attempt at Thanksgiving. It was so juicy that we barely recognized it as turkey! One tip for those who don't have a roasting rack and want to avo...
11/26/2005
This is a great recipe to follow for a traditional turkey for the holidays. I never used stock in the bottom of the pan before and it added great flavor to the gravy. I have been making turkey...
11/19/2010
This is a great method. As stated in other reviews, definitely cover only the breast portion of the Turkey, and remove an hour before cooking time is finished. One helpful tip is to be sure loos...
5/8/2004
Made this last night. Make sure that you put a bit of butter between the skin and the meat...like another reviewer suggested, and don't forget to baste the turkey. It turned out wonderful and ...
12/18/2005
If you want a moist bird this is the recipe you've been looking for. EASY & JUICY. Thanks