Thanksgiving is literally right around the corner. With Canadian Thanksgiving next week on Monday, and American Thanksgiving a month away, it's never too early to start planning! So, let's take care of the biggest item on the menu -- turkey. And boy do I have the easiest, best and juiciest roast turkey ever for you!
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
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!!
The Best and Juiciest Roast Turkey Ever
- Total Time: 2 hours 45 minutes
- Yield: 1 roast turkey
Make Thanksgiving easier with the best and juiciest roast turkey ever! It cooks faster and requires NO brining!
- 1 (14 - 16 lb.) turkey
- olive oil or butter
- 1 apple, sliced
- 1 cinnamon stick
- 4 sprigs fresh rosemary and/or thyme
- 6 leaves fresh sage
- Preheat oven to 500 F.
- Remove turkey neck and giblets and set aside for your homemade gravy (it is used for the turkey stock).
- Wash and pat dry turkey with paper towels. Place turkey on roasting tray and tuck the wings underneath the turkey.
- Coat the turkey skin both on top and underneath (if possible) generously with olive oil or butter. You can add some chopped herbs (rosemary, thyme and/or sage) on top of the bird as well (optional).
- Insert apple, cinnamon and fresh herbs into the turkey's cavity.
- Roast the turkey on lowest rack for 30 minutes.
- Lower the oven temperature to 350 F and roast until the internal temperature of turkey reaches 165 F. You can check the internal temperature by inserting the thickest part of the turkey breast with a cooking thermometer. For a 14-16 pound turkey, this should take approximately 2 to 2.5 hours.
- Remove from oven and loosely cover the turkey with aluminum foil. Let turkey rest for 15 minutes. Meanwhile, remove the turkey drippings and set aside for your gravy.
- Serve and carve!
Reserve the turkey neck and giblets to make turkey stock for your homemade gravy.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Poultry
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!
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 🙂
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.