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
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!!
The Best and Juiciest Roast Turkey Ever
- Total Time: 2 hours 45 minutes
- Yield: 1 roast turkey
Description
Make Thanksgiving easier with the best and juiciest roast turkey ever! It cooks faster and requires NO brining!
Ingredients
- 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
Instructions
- 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!
Notes
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
alana miller says
Making this now. Very excited. Just one thing I worry about. The smoke point for olive oil is 468 degrees. Wondering if it would be better with regular oil.
Sam | Ahead of Thyme says
I have always used olive oil and it turns out fine. I have also tried butter which is great too. I haven't tried regular oil, but let me know if you try it.
MeganW. says
I am cooking my first whole turkey for Thanksgiving this year. It has just been a small turkey breast in the past because until now my husband and I have been stationed away from family. I'm excited to give it a go and looking for a good recipe and some advice!
Why use apple and spices in the cavity rather than stuffing? And do you baste your turkey as it Cooks or do you just leave it be? And if you do baste, how often?
Sam | Ahead of Thyme says
Wow that sounds amazing! I hope you guys have a lovely Thanksgiving!
I use apple and spices instead of stuffing just because I am always worried about bacteria contaminating the stuffing, so I just want to be safe. It is just a personal preference. The apple and spices also adds incredible flavour to the turkey drippings which turns into the gravy.
Also, you do not need to baste the turkey with this recipe 🙂
Steph says
Okay I never comment but I just made this turkey. Husband (who never likes turkey) (seriously ever) couldn't stop eating it. It was so juicy and delicious!!
Sam | Ahead of Thyme says
Thank you so much for sharing! So glad you loved this recipe as much as we do! 😀
Marilynn says
I found your recipe while looking for one that cooks the bird breast down. Have you ever tried cooking one that way? Your turkey looks perfect!!
Sam | Ahead of Thyme says
Thanks!! I have actually never tried cooking it with the bird breast down. Maybe I could give it a try next year.
Melissa says
I always do breast down then flip it up the last 40 minutes for browning. Keeps the breast really juicy.
Sam | Ahead of Thyme says
Thanks for sharing! 🙂
Regina says
Will this method work on a larger turkey, say 25 pounds?
Sam | Ahead of Thyme says
Yes, you will just have to adjust your cooking time once the oven temperature is lowered to 350 F. For a 25 pound turkey, I would suggest checking the temperature after 3 to 3.5 hours. If the internal temperature hasn't reached 165 F yet, then check again every 15 minutes.
Emily Leary says
This looks fantastic. Ad I love the idea of using a cinnamon stick - I bet that adds great flavour.
Sam | Ahead of Thyme says
It adds amazing flavour, but mostly an incredible aroma in your kitchen!