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easy roasted turkey recipe showing a golden brown roasted Thanksgiving turkey with stuffing in a navy blue speckled roaster pan in front of a tan tile backsplash

Easy Roasted Thanksgiving Turkey

A simple roast turkey with butter under the skin and a foil tent to keep it moist. All the prep happens before it goes in the oven, so you can make your side dishes while it roasts.

  • Total Time: 0 hours
  • Yield: 10 servings 1x

Ingredients

Units Scale
  • 1 whole turkey (16 to 18 pounds), thawed, giblet bag removed
  • 1 stick butter (1/2 cup), half cut into 1/4 inch pads and half melted
  • 6 to 8 celery stalks, washed
  • 6 to 8 whole long carrots, washed
  • 1 1/2 cups water, turkey stock, or vegetable stock
  • Salt and pepper, to taste
  • Stuffing for the cavity, optional
  • Lemon and orange halves for the cavity, optional if not stuffing

Instructions

  1. Thaw the turkey in the refrigerator. Plan 5 days for an 18-pound turkey and 3 days for a 12-pound turkey.
  2. Heat the oven to 350°F. Spray or butter a clean, dry roasting pan, then lay the celery and carrots on the bottom, or use a roasting rack.
  3. Remove the wrapping and the giblet package. Rinse the turkey inside and out with cold water, then set it on the celery and carrots.
  4. Cut half the butter into 1/4 inch pads and melt the rest. Loosen the skin over the breast and slide the butter pads underneath. Brush the melted butter over the outside and season with salt and pepper.
  5. Fill the cavity loosely with stuffing, or add lemon and orange halves. Tie the legs together with cooking twine.
  6. Pour the water or stock into the bottom of the pan.
  7. Layer two long sheets of foil, fold one long edge over about 1 inch, and tent it over the turkey. Fold the edges onto the pan so the foil does not touch the turkey.
  8. Roast for about 4 1/2 hours. Baste with the pan liquid about every hour, then put the tent back.
  9. One hour before the turkey is done, remove the tent, baste again, and finish roasting uncovered.
  10. Check the thickest part of the breast, the thigh, and the stuffing. The turkey is done at 165°F.
  11. Rest the turkey for 15 minutes, then carve.

Notes

1. Thaw an 18-pound turkey for 5 days in the refrigerator and a 12-pound turkey for 3 days.

2. Find your cooking time with my Turkey Cooking Time Calculator on craftingafamilydinner.com.

3. Keep the foil tent from touching the skin so it browns evenly.

4. Fill the cavity loosely so the stuffing cooks through.

5. Leave the foil tent on until the last hour, then remove it to brown the skin.

  • Author: Susan Buonpane
  • Cook Time: 4 hr 30 min
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://www.craftingafamily.com/how-to-roast-a-thanksgiving-turkey-easy-recipe/

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