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Mom’s Roast Turkey Recipe

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4.2 from 13 reviews

This recipe guides you through making Mom’s classic roast turkey, from defrosting and preparation to roasting and making delicious homemade gravy. Perfect for holiday gatherings, this method ensures a juicy, flavorful turkey with crispy skin and rich aromatics.

Ingredients

Main Ingredients

  • 1 turkey, approximately 15 pounds
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Extra virgin olive oil or softened/melted butter

Aromatics

  • 1/2 medium onion, peeled and quartered
  • 1 medium rib celery
  • 1 to 2 carrots
  • 1 bunch fresh parsley
  • Several sprigs fresh rosemary, sage, and/or thyme

Instructions

  1. Defrost the turkey: If frozen, defrost your turkey in the refrigerator over several days, approximately 5 hours per pound (about 3 days for 15 pounds). For faster defrosting, submerge wrapped turkey in cool water, changing water frequently until thawed.
  2. Bring to room temperature: Remove the turkey from the refrigerator 2 to 5 hours before roasting to let it approach room temperature for even cooking.
  3. Remove giblets and rinse: Take out giblets and neck from the cavity, rinse the turkey inside and out, pluck any feathers, and pat dry with paper towels.
  4. Preheat oven: Set your oven to 400°F (204°C).
  5. Add aromatics and truss the turkey: Rub lemon juice and salt inside the cavity; place onion, parsley, carrot, and celery tops inside. Close cavity openings with aluminum foil or kitchen string. Truss the legs and wings close to the body with kitchen twine.
  6. Season the outside: Rub softened butter or olive oil over the turkey skin. Season generously with salt and pepper, and tuck fresh herbs like thyme, sage, and rosemary under the wings or on top.
  7. Place turkey breast side down on rack: Set the turkey BREAST DOWN on a roasting rack inside a roasting pan, ensuring it catches drippings.
  8. Roast the turkey: Roast uncovered at 400°F for 20 minutes to brown, then reduce to 325°F and continue cooking until breast reaches 140°F–145°F, then lower oven to 225°F to finish until safe temperature is reached (breast 155°F–160°F, thigh 160°F–165°F). Cooking generally takes about 13 minutes per pound.
  9. Optional browning: For crispy breast skin, carefully turn the turkey breast side up near the end and broil or bake at 500°F for 4 to 5 minutes.
  10. Check doneness: Use a meat thermometer in breast and thigh to ensure proper internal temperatures. If thigh reaches temperature first, turn turkey breast side up to finish cooking.
  11. Rest and carve: Remove turkey from oven, tent with foil, and let rest 15 to 30 minutes. Turn breast side up before carving.
  12. Make gravy: While turkey rests, make gravy using pan drippings and fat. Remove excess fat leaving about 4 tablespoons, whisk in 1/4 cup flour and cook a minute. Gradually add 3 cups water or stock, whisking to remove lumps. Simmer until thickened, season to taste.
  13. Save bones for stock: Save carcass and bones for making turkey soup or stock later.

Notes

  • Always handle raw turkey with care to avoid cross-contamination; use separate cutting boards and wash hands and surfaces thoroughly.
  • Butterball’s turkey calculator can help determine proper turkey size based on guest count.
  • Do not stuff the turkey cavity to ensure even cooking; use giblet stock for stuffing flavor instead.
  • Trussing helps keep legs and wings close to the body for even roasting.
  • If using a brined turkey, reduce or omit added salt outside and inside the bird.
  • Use kitchen string (not nylon) and clean oven mitts to safely handle hot turkey during turning or trussing.
  • Cooking times vary based on oven, bird size, and temperature; always use a thermometer to check doneness.

Find it online: https://cookedbysarah.com/moms-roast-turkey-recipe/