Simple roast turkey is an easy way to cook the perfect bird for Thanksgiving. And by that we mean the best, most juiciest roast turkey imaginable. A failproof technique, even for beginner cooks.
What Size Turkey To Buy
We go out of our way to seek out a 12- to 14-pound turkey not only because that’s what fits readily in our roasting pan but because it cooks in a modest amount of time. Turkeys that are larger tend to cook more unevenly because by the time the dark meat is properly cooked, the leaner white meat tends to become dried out. When we need to feed a crowd, we simply snuggle a couple 12- to 14-pounders side by side in the roasting pan, turning them to face the short side of the pan. That said, no matter what size your hen, you’ll get superior results if you blast it at high heat, as in the recipe below, than if you use a lower temperature. Check out the handy roasting chart below for approximate roasting times for a variety of weights.
Simple Roast Turkey
- Quick Glance
- 15 M
- 2 H, 30 M
- Serves 10 to 15
Place oven rack on second level from bottom of oven. Heat oven to 500°F (260°C). [Editor’s Note: If you haven’t scrubbed that volcanic-looking burnt-on apple pie filling from the floor of the oven yet, now would be a good time to do so.]
Rinse the turkey inside and out and pat it dry. Sprinkle the outside with pepper. If stuffing the bird, stuff both cavities, securing the openings with long metal skewers. Do not truss the turkey.
Place the turkey in an 18-by-13-by-2-inch roasting pan, breast side up. Put it in the oven legs first. After 20 minutes, wiggle the turkey around with a sturdy spatula to keep from it from sticking to the pan. Roast until the leg joint near the backbone wiggles easily, and an instant-read thermometer inserted into the thickest part of the thigh reads between 170°F and 180°F (76°C and 82°C), about 2 hours. Remove the turkey to a large platter. Let sit 20 minutes before carving.
Pour off the excess fat from the juices in the roasting pan so you are left with just a slick of pan juices. Place the pan on top of the stove, setting it over 2 burners, if necessary. Add the water or stock and bring to a boll while scraping the bottom of the pan vigorously with a wooden spoon, loosening all the crisp burnt-on bits, which will add intensity to the gravy. Let reduce by half. Serve the jus on the side in a sauce-boat or add it to a giblet gravy.
Here are more roasting tips from Barbara.
Recipe Testers' Reviews
Holy Incinerators, Batman! This method of roasting turkey is spectacularly effective. Two hours! If you’re a fan of deep-fried turkey, this is as close as you will come without setting your garage on fire. It is sooooo good. My only concerns are these: feet first? The result of that was burnt legs! BUT I will make this again—really, really soon—and this time around I will change the orientation of the pan after the first 20 minutes. My oven can accommodate a pan going in with the turkey sitting sidewise and that is how I usually do it. I will also add some of the usual stuff to the cavity of the turkey, like garlic, celery, onion, and some other things. And with your own personal treatment with spices and herbs, it will be fantastic! Go ahead, oven at 500°F, I dare you! Ready, set (the timer, that is, under 2 hours for an almost 11 pounder) and set the table! Turkey done.
This recipe is a definite keeper. To be able to roast a turkey in about 2 hours, even if stuffed, is wonderful. I have a similar recipe for oven-blasted chicken, so I was familiar with this concept. I found the timing in the recipe to be pretty spot on; my bird weighed in at 10 1/2 pounds and it was done in 1 hour, 15 minutes—even though the pop-up timer never popped. To be certain, I double checked the internal temperature of the bird (it was 172°F) as well as wiggled the leg joint to see how loose it was. After resting, the bird carved beautifully and the breast was still very moist, even though I didn’t brine it like I normally do. One thing I did find was that the skin and outer layer of meat on the legs was really too dry and tough to eat; however, the rest of the leg meat was fine. One of the things I would do the next time is to wrap the ends of the legs with foil to prevent them from becoming over cooked. I would also consider rotating the pan after the first 20 minutes so the breast is toward the back of the oven for the next 20 minutes, and then rotate the bird again so the legs would be to the rear for the remaining cooking time.