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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 even cooking and proper air circulation around the turkey.
  • 1 Meat Thermometer Crucial for ensuring the turkey reaches a safe internal temperature of 165°F (75°C).
  • 1 Basting Brush or Bulb For evenly distributing pan juices to keep the turkey moist during roasting.
  • 1 Aluminum Foil To tent the turkey, preventing over-browning while allowing it to cook through.
  • 1 Large Carving Board or Platter For resting the turkey post-roast, allowing juices to redistribute.

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

For enhanced flavor, consider adding aromatics like halved onions, carrots, and celery to the roasting pan with the stock. These will infuse the basting liquid and create a richer base for any gravy. To achieve a truly crispy skin, ensure the turkey is thoroughly patted dry before applying butter and seasonings. For the final hour of roasting, you may increase the oven temperature to 375°F (190°C) after removing the foil, monitoring closely to prevent burning. Always prioritize the meat thermometer; cooking times are estimates. The resting period is non-negotiable for a juicy bird, allowing the muscle fibers to relax and reabsorb juices, preventing a dry carve.