The Easiest Roast Turkey [with Broth and Gravy]
An easy roast turkey? Is there such a thing?
I’m here to tell you there is. There a just a few things to keep in mind:
1. Buy a FRESH turkey.
2. Prep it the night before and let it sit salted in the fridge overnight.
3. Let it come to room temperature and smother it with butter.
4. Roast it.
5. Let it rest.
6. Carve and get to the good part: eating and giving thanks!
Let me break it down to you in a little more detail.
1. Buy a FRESH turkey.
Ladies and gents, this is key to a quick and easy roasting situation. You won’t have to worry about defrosting (or forgetting to defrost until the last minute) or wondering if the turkey is actually still frozen in the middle. Buy fresh, and all that drama goes out the window. Plus, you’ll have a better quality bird to begin with.
2. Prep it the night before and let it sit salted in the fridge overnight.
The night before the big day, take the turkey out of the packaging, remove the turkey neck and the giblets (throw them out or put them aside for turkey broth and gravy*), and rinse well in cold water. Cut off the wing tips at the joint (you can save those for your broth*, too). Pat dry with paper towels. Place on a large tray or in your roasting pan and cover with a light layer of kosher salt. The salt will help the skin dry out overnight. Stick that turkey in the fridge and forget about it until the next day.
3. Let it come to room temperature and smother with butter.
Another key element! About two hours before you’re ready to bake, bring the turkey out of the fridge to come up to room temperature (about 70 degrees). This will ensure that your turkey cooks quickly and evenly. Slather on up to a stick of softened butter (it doesn’t have to look pretty, it’s going to melt anyways) to get that coveted crispy skin. No need to tie up the legs or anything fancy- you want the air to circulate for quick cooking. You should also bake your stuffing separately for the same reason. Just keep the turkey buttered and empty!
4. Roast it.
Time to stick that bird in the oven! I like to start the bird at 400 degrees and then lower it to 350 degrees after about 30 minutes. Here are approximate cooking times for a fresh turkey from a great turkey tutorial at Simple Bites:
- 5 lbs – 1 – 1/2 hrs
- 8 lbs – 1- 3/4 hrs
- 10 lbs – 2 hrs
- 12 lbs – 2 – 1/2 hrs
- 15 1bs – 2 – 3/4 hours
- 17 lbs – 3 hours
- 20 lbs – 3 – 1/2 hours
Check the turkey periodically, but there is no need for basting. If you think it’s browning too quickly, tent it with foil and continue to roast. The turkey is done when the internal temperature (taken in the thickest part of the thigh, not touching the bone) reaches 170 degrees and the juices run clear when the turkey is pierced.
5. Let it rest.
Seriously, let it rest! Plan for it. Plan at least 30 minutes (up to an hour) of resting time for your turkey. This should be no problem since your turkey will cook so fast! If you’re interested in a really moist turkey, here’s a little trick: when the turkey comes out of the oven to rest, flip it over breast-side down so the juices run into the breast. You may sacrifice some of the crispy skin with this maneuver, but you’ll get very juicy meat.
6. Carve and get to the good part: eating and giving thanks!
There are tons of videos out there about turkey carving if you’re not familiar or feeling a little nervous about cutting up your precious bird. Bring that gorgeous meat to the table and enjoy. Simple as that, my loves!
For traveling:
Maybe you’re wondering how to transport your bird? I’m sure you noticed my post-roast turkey photos are taken in the car. When transporting, make sure you drain the juices from your pan so they don’t spill and cover tightly with foil.. You can carve ahead of time, but I wouldn’t recommend it if you want the turkey to stay as moist as possible. You can factor in your drive as part of the resting time so it stays warm.
*For giblet broth and gravy:
In a large stockpot, place turkey giblets, neck and wing tips. Add a carrot or two, a few rings of onion, some celery, about a teaspoon of whole peppercorns, a bay leaf and a healthy dose of salt. Cover with water and bring to a boil. Reduce heat and simmer, 2-3 hours. It’s not an exact science, so just throw in what you’ve got. Pour through a sieve and reserve for your gravy.
When the turkey is out of the oven, drain off the drippings and scrape any browned bits out of the pan and into a saucepan. You can also make your gravy right in the roasting pan over two burners. Let the drippings come to a boil and get syrupy. Add flour to the saucepan to make a rue- enough flour to make a thick paste. Let that cook and bubble for about a minute, whisking all the time. Whisk in your reserved broth and bring to a boil, adding more or less broth, depending on how thick you want it. You can always add more later if the gravy is too thick. If the gravy is too thin, whisk up some flour and broth in a separate bowl (adding flour directly to the gravy will give you lumps) and add it to the gravy. Pour through a sieve and serve.
So there you go!
No fear required for Thanksgiving this year.
Anyone have any turkey tips to add that I might have missed?
Oh, and PS- I entered my Vanilla Bean Pudding in a contest to win a prize basket from none other than Beanilla! I would love to win this basket and spread the love again by giving away some more vanilla beans to you guys! If you vote and I win, you’ll have another chance to get vanilla beans! Visit Good Life Eats and vote for me, #28!
This is great, thanks!
What temperature do you cook it?
I totally skipped that part, didn’t I? Thank you!
I edited it for you above- I like to start it at 400 and lower it back to 350 after about 30 minutes.
Looks amazing! I’m sure your T-day with the ‘rents will be amazing too. We’ll be missing you and your turkey cookin’!
SO glad you posted what looks like an easy gravy recipe. My first attempt at gravy a couple years ago ended up being more like brown water and I’ve been scared to try it again ever since. But, my husband thinks it’s time I try again. Here’s hoping we have more than brown water.
Ok, Thursday cannot get here fast enough after seeing that delicious bird! Yum!!
And I’m heading over to vote for you now!
Such a delicious looking turkey! I have yet to roast a whole bird. I totally gotta on it!