This Easy Roast Turkey Recipe is your foolproof guide to making the best juicy Thanksgiving turkey ever - tender, golden, and bursting with flavor. With just a few simple ingredients, like olive oil (or butter), fresh herbs, and a touch of apple and cinnamon for aroma, you can create a perfectly roasted turkey that's beautifully crisp on the outside and moist inside every time.
Even if it's your first time roasting a turkey, don't worry, this recipe is easy, straightforward, and completely stress-free. With a few simple techniques like patting the turkey dry, roasting at high heat to lock in moisture, and finishing low and slow, you'll get that perfect juicy bird that looks (and tastes) like it came straight out of a magazine.
This roast turkey recipe has been a Thanksgiving favorite for years because it delivers consistent results with minimal fuss. Whether you're hosting a small family dinner or cooking for a crowd, this simple method gives you all the rich flavor and tender texture of a traditional roast turkey - without the complicated brining, basting, or stress.
Why You'll Love This Recipe
- Juicy and tender every time. Roasting at high heat first helps crisp the skin and seal in the juices, while the low and slow finish ensures moist, perfectly cooked meat from edge to center.
- Simple ingredients, incredible flavor. You only need a handful of ingredients (butter or olive oil, herbs, apple, and cinnamon) to create deep, rich flavor that's both savory and subtly aromatic.
- No complicated prep. There's no need for an overnight brine or complicated seasoning steps. This method keeps things simple and straightforward while still delivering big flavor.
- Perfect for the holidays. This is the Thanksgiving turkey recipe you'll come back to year after year - it's classic, foolproof, and always impressive on the table.
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Ingredients and Substitutions
To make this delicious roast turkey recipe, you will need the following ingredients (see recipe card below for quantities):
- turkey - A 14-16 pound whole turkey works perfectly for this recipe. Make sure it's fully thawed if previously frozen. This size feeds about 10-12 people generously.
- olive oil or butter - Either works beautifully for coating the skin. Butter gives a richer flavor, while olive oil helps achieve a golden crisp skin.
- salt and pepper - Essential for seasoning.
- apple - Adds subtle sweetness and moisture inside the cavity. You can use pear or orange slices for a different twist.
- cinnamon stick - Infuses gentle warmth and aroma. Optional, but it makes the kitchen smell amazing.
- fresh herbs - Use classic herbs like rosemary, thyme, and sage for turkey.
Equipment
You'll also need measuring cups and spoons, a large roasting pan with rack, basting brush, instant-read thermometer, and aluminum foil for resting the turkey.
How to Make the Best Juicy Roast Turkey
- Prep the oven. Preheat oven to 500°F and position the rack on the lowest level.
- Clean and prep the turkey. Remove the neck and giblets from the turkey cavity and set aside for gravy or stock. Rinse the turkey inside and out under cold water, then pat it completely dry with paper towels. Place the turkey on a roasting rack set inside a roasting pan, breast side up, and tuck the wings under the body.
- Season the turkey. Generously rub olive oil or softened butter all over the turkey, including under the skin if possible. Season evenly with salt and black pepper, making sure to cover every surface. For even more flavor, sprinkle some chopped herbs (rosemary, thyme, or sage) over the top of the bird if you like.
- Add aromatics. Insert the apple slices, cinnamon stick, and fresh herbs into the cavity of the turkey for subtle aroma and flavor.
- Roast at high heat. Place the turkey in the oven and roast for 30 minutes at 500°F to crisp the skin and seal in moisture.
- Reduce heat and continue roasting. Lower the oven temperature to 350°F and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For a 14-16 pound turkey, this takes about 2 to 2½ hours total. Use an instant-read thermometer for accuracy.
- Rest before carving. Remove the turkey from the oven, cover loosely with foil, and let rest for 15-20 minutes to allow the juices to redistribute. Reserve the pan drippings for homemade gravy.
- Carve and serve. Transfer the turkey to a cutting board, carve, and serve with your favorite holiday sides like mashed potatoes, stuffing, and cranberry sauce.
Turkey Gravy
This recipe also provides the essentials for an AH-mazing gravy ! Almost all you need is right there in the turkey. You will need to make homemade turkey stock which requires the turkey neck and giblets, so make sure you remove and save those when you are prepping the turkey for the oven. Also, once the turkey is baked, save all those juicy drippings as well. Get my easy homemade gravy recipe HERE! There is seriously no need for powdered gravy if you are already making a roast turkey dinner!!
Expert Tip: Use a Meat Thermometer for Perfect Results
Every oven is a little different, and turkey sizes vary. The most reliable way to ensure juicy, perfectly cooked meat is by using a meat thermometer. Check both the thickest part of the breast and the inner thigh - both should register 165°F for doneness.
So what is the secret to the perfect roast turkey? Roasting it at a higher heat for a shorter period of time. That's right, you no longer need to spend 5 hours roasting a turkey, nor do you need to take it out every hour to apply brine. Just prep the bird, stick in the oven, adjust the temperature once during the cooking process and that's it. Yup, this is the easiest and juiciest way to get it done! Plus, the flavour is so much better!
I also like to stuff the cavity of the turkey with apples, cinnamon and lots of fresh herbs. Not only does this give of an amazing aroma into my kitchen, but it also adds incredible flavour to the turkey drippings which will turn into the gravy
More Tips and Tricks
- Pat the turkey dry for crispy skin. For extra crispy, golden skin, pat the turkey completely dry with paper towels before seasoning. This removes surface moisture so the oil or butter sticks better and helps the skin crisp up beautifully in the oven.
- Start hot, finish low. That initial 500°F roast crisps the skin and locks in juices before the slow roast cooks it evenly.
- Don't overbake. Turkey keeps cooking slightly after it's removed from the oven. Pull it out once it hits 160°F, and it will rise to 165°F while resting.
- Let it rest. Always rest your turkey before carving. It's the secret to juicy meat.
- Add flavor with herbs and aromatics. Herbs like sage, rosemary, and thyme add rich flavor without overpowering the meat.
- Save the drippings. Use the drippings for homemade turkey gravy or to flavor soups and stuffing.
Recipe Variations
- Use herb butter. Rub softened garlic herb butter under the skin before roasting for even richer flavor.
- A citrus twist. Add orange or lemon slices to the cavity for a bright, aromatic twist.
- Dry-brine the turkey. Season the bird with kosher salt and refrigerate uncovered overnight for even crisper skin and better flavor.
- Add roasted vegetables. Roast your turkey over a bed of carrots, onions, and celery to create a flavorful base for drippings and gravy.
- Try a smaller turkey breast version. Roast a bone-in turkey breast at 350°F for 1½ to 2 hours for an easier, smaller portion option. See our Easy Juicy Roasted Turkey Breast.
Storage
How to Store
Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Reheat slices in the oven at 325°F covered with foil until warmed through, or heat gently in the microwave with a splash of broth to retain moisture.
How to Freeze
Freeze carved turkey meat in airtight bags for up to 3 months. Thaw in the fridge overnight before reheating.
How to Serve
Roast turkey is the centerpiece of any holiday table. Serve with gravy, stuffing, mashed potatoes, cranberry sauce, and roasted vegetables for the ultimate Thanksgiving dinner. For something lighter, pair it with garlic green beans, fall salads, or fresh dinner rolls.
These are my favorite side dishes to serve with roast turkey:
Thanksgiving Side Dishes
If serving this as part of your Thanksgiving feast, explore our collection of classic and creative sides. From creamy mashed potatoes and roasted vegetables to savory stuffing, vibrant salads, and flavorful casseroles, these recipes perfectly complement any main course.
FAQ
Start with a fully thawed turkey, pat it completely dry, and season it generously. Roast at a high temperature first to crisp the skin, then reduce to 350°F to finish cooking evenly. Use an instant-read thermometer, and let the turkey rest before carving. A touch of butter or olive oil, fresh herbs, and aromatics like apple and cinnamon inside the cavity guarantee maximum flavor and moisture every time.
A turkey generally needs 13-15 minutes per pound at 350°F if unstuffed, or about 15-17 minutes per pound if stuffed. So for a 14 to 16-pound turkey, expect around 2½ to 3½ hours total cook time. Always use an instant-read thermometer to confirm doneness - the thickest part of the breast should reach 165°F, and the thigh should reach 175°F. Keep in mind that every oven varies, so begin checking earlier to avoid overcooking. Once done, let the turkey rest for 15-20 minutes before carving to keep it juicy.
Use the regular bake or roast setting, not convection unless specified. The standard bake function ensures gentle, even heat. If using convection roast, reduce the temperature by about 25°F and monitor closely since convection cooks faster.
Both work, but 350°F strikes the best balance between even cooking and golden-brown skin. Roasting at 325°F yields a slightly slower cook, which is gentler but won't crisp the skin quite as well. If you start the turkey at a higher temperature (like 450-500°F for 30 minutes) and then lower it to 350°F for the remainder, you'll get the perfect combination: browned, crispy skin and moist, tender meat underneath.
The sweet spot is 350°F. At this temperature, the turkey cooks through evenly without drying out the white meat. Starting high (around 450°F for 30 minutes) helps brown the skin quickly, then lowering to 350°F allows the interior to cook slowly and stay juicy. Remove the turkey when the thickest part of the breast reaches 165°F - it will rise a few degrees while resting to finish perfectly.
You don't need to. Adding water or stock to the pan will create steam, which softens the skin instead of crisping it. For a beautiful roasted turkey, roast it dry - the turkey's natural juices will drip into the pan, creating flavorful drippings you can use for gravy later.
Place the turkey on the lowest oven rack, ensuring the top is centered and has enough clearance for air to circulate. This helps the legs cook through without burning the top. If using a roasting pan, place the turkey on a roasting rack to lift it above the drippings.
It's best to roast your turkey uncovered so the skin becomes golden and crisp. However, if the bird starts browning too quickly before it reaches temperature, loosely cover it with aluminum foil to prevent over-browning. Some cooks like to tent the turkey for the first hour and uncover it near the end, but roasting uncovered from the start usually gives the most evenly crisp skin.
No lid is needed. You want the hot, dry oven air to circulate freely around the bird to develop crisp, golden skin. Cover the turkey loosely with foil only if the top starts browning too quickly.
No rack? No problem. Layer the bottom of your roasting pan with roughly chopped onions, carrots, and celery, or even roll small balls of foil to lift the turkey slightly. This lets air circulate underneath and keeps the turkey from sitting in its juices while roasting.
The secret lies in three steps: pat the turkey dry, season generously, and roast at two temperatures (a high heat to crisp the skin, then lower to cook through). Basting isn't required if you coat the turkey with enough butter or oil. For extra insurance, you can dry-brine the turkey overnight with salt to lock in moisture before roasting. Always allow the meat to rest so the juices reabsorb before carving.
The key to a juicy turkey is not overcooking and letting it rest. Use a meat thermometer to track the internal temperature and pull the turkey from the oven as soon as the breast reaches 165°F. Rubbing the bird with olive oil or butter helps lock in moisture and encourages browning. Roasting with aromatics (like apples, rosemary, and sage) also keeps the meat flavorful. Letting the turkey rest before carving redistributes the juices for tender, moist slices.
The biggest mistakes are overcooking, not using a thermometer, and skipping the rest time. Other pitfalls include not drying the turkey before roasting (which prevents crisp skin), stuffing it too tightly, or roasting at one constant temperature. Also, avoid opening the oven too often, which lets out heat and extends cooking time.
Don't roast straight from the fridge - let it rest at room temperature for 30-45 minutes first. Don't forget to remove the giblets, don't overstuff the cavity, and don't skip seasoning the skin. Lastly, don't carve the turkey immediately; it needs time to rest so the juices settle back into the meat.
More Turkey Recipes
Looking for other recipes like this? Try these:
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Recipe
The Best and Juiciest Roast Turkey Ever
- Total Time: 2 hours 45 minutes
- Yield: 10-14 servings 1x
- Diet: Gluten Free
Description
Make Thanksgiving easier with the best and juiciest roast turkey ever! It cooks faster and requires NO brining!
Ingredients
- 1 (14 - 16 pound) whole turkey
- ¼ cup (60 ml) olive oil or ½ cup (1 stick / 115 grams) unsalted butter, softened
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 1 apple, sliced
- 1 cinnamon stick
- 4 sprigs fresh rosemary and/or thyme
- 6 leaves fresh sage
Instructions
- Preheat oven to 500°F and position the rack on the lowest level.
- Remove the neck and giblets from the turkey cavity and set aside for gravy or stock. Rinse the turkey inside and out under cold water, then pat it completely dry with paper towels. Place the turkey on a roasting rack set inside a roasting pan, breast side up, and tuck the wings under the body.
- Generously rub olive oil or softened butter all over the turkey, including under the skin if possible. Season evenly with salt and black pepper, making sure to cover every surface. For even more flavor, sprinkle some chopped herbs (rosemary, thyme, or sage) over the top of the bird if you like.
- Insert the apple slices, cinnamon stick, and fresh herbs into the cavity of the turkey for subtle aroma and flavor.
- Place the turkey in the oven and roast for 30 minutes at 500°F to crisp the skin and seal in moisture.
- Lower the oven temperature to 350°F and continue roasting until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. For a 14-16 pound turkey, this takes about 2 to 2½ hours total. Use an instant-read thermometer for accuracy.
- Remove the turkey from the oven, cover loosely with foil, and let rest for 15-20 minutes to allow the juices to redistribute. Reserve the pan drippings for homemade gravy.
- Transfer the turkey to a cutting board, carve, and serve with your favorite holiday sides like mashed potatoes, stuffing, and cranberry sauce.
Notes
Reserve the turkey neck and giblets to make turkey stock for your homemade gravy.
How to store: Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat slices in the oven at 325°F covered with foil until warmed through, or heat gently in the microwave with a splash of broth to retain moisture.
How to freeze: Freeze carved turkey meat in airtight bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
This recipe was originally pulbished in 2018, but has since been updated with more content and tips.
Corrinna says
This was amazing but it made a mess of my oven 😭 can anyone help me with a detailed easy cleaning method? 😅
Sherrie K says
The only way I’ll ever make Turkey! It comes out tender a d juicy in what seems like a shorter amount of time. So easy!
Donna says
I was wondering whether you wet-brined the turkey in the fridge the day before the roast? And, do you tie the legs together with twine? I have never cooked a turkey before and would appreciate any advice. Thank you.
Sam | Ahead of Thyme says
Hi Donna, no there is no wet brining required for this turkey. I also did not tie the legs together with twine. Let me know how it goes 🙂
Amy says
Hello, your recipe looks amazing!! Was just wondering if you recommend covering with aluminum foil during cooking at any point to avoid over browning of the turkey ? Thank you
Sam | Ahead of Thyme says
Thanks! I didn't use any aluminum foil during the cooking process and did not have any problems with over-browning. This method always produces a beautiful browned crispy skin for me. That being said, every oven is different and if you are worried about yours, it doesn't hurt to check on the turkey after 1.5 hours. I would just check through the door using the oven light, instead of opening the oven door. If the turkey seems brown enough to you at that point, you can loosely cover with foil. If not, then check again in about half hour.