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A Simply Perfect Roast Turkey

Simple roast turkey just like grandma used to make. Seasoned with salt and pepper and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 2028.6 kcal

Equipment

  • 1 Roasting Pan with Rack Essential for proper air circulation and even cooking.
  • 1 Meat Thermometer Crucial for ensuring internal temperature reaches 165°F (75°C) for food safety.
  • 1 Basting Bulb or Ladle For consistent moistening of the turkey during roasting.
  • 1 Aluminum Foil For tenting to prevent over-browning of the skin.
  • 1 Carving knife A sharp, long knife is indispensable for clean, presentable slices.

Ingredients
  

Main

  • 1 18 pound whole turkey
  • 8 cups prepared stuffing
  • ½ cup unsalted butter softened
  • salt and freshly ground black pepper to taste
  • 1 ½ quarts turkey stock divided

Instructions
 

  • Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven. ALLRECIPES / ANA CADENA
  • Remove turkey neck and giblets. Rinse turkey and pat dry with paper towels, and place breast-side up, on a rack in a roasting pan. ALLRECIPES / ANA CADENA
  • Loosely fill turkey cavity with stuffing. Rub skin with butter, then season with salt and pepper. ALLRECIPES / ANA CADENA
  • Pour 2 cups of turkey stock into the roasting pan. ALLRECIPES / ANA CADENA
  • Loosely tent turkey with aluminum foil, and roast turkey for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time. ALLRECIPES / ANA CADENA
  • Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more. ALLRECIPES / ANA CADENA
  • Transfer turkey to a large serving platter. Let stand for 20 to 30 minutes before carving. ALLRECIPES / ANA CADENA
  • Serve and enjoy! ALLRECIPES / ANA CADENA

Notes

Achieving a perfect roast turkey hinges on a few critical points. Ensure the turkey is thoroughly patted dry before buttering for crispier skin. Use a reliable probe thermometer, targeting 165°F (75°C) in the thickest part of the thigh, avoiding the bone, for safe and juicy results. Do not overpack the stuffing, as this can hinder even cooking and present food safety risks; consider cooking stuffing separately. The resting period post-roasting is paramount; it allows juices to redistribute, yielding a more tender and flavorful bird. For an extra crisp skin towards the end, you can increase the oven temperature for the last 15-20 minutes, monitoring closely.