A Flawlessly Roasted Turkey Recipe

There's nothing more quintessentially "Thanksgiving" than a perfectly roasted turkey, fit for a Norman Rockwell painting. Believe it or not, that dream-worthy holiday spread is closer than you think — discover how to roast a turkey with this foolproof recipe.

Ingredients for Roast Turkey

This highly-rated roast turkey recipe requires only five simple ingredients to create a show-stopping dish.

• Turkey: This recipe calls for an 18-pound whole turkey.
• Stuffing: You'll need eight cups of prepared stuffing. Use store-bought or try one of our best recipes for homemade stuffing.
• Butter: Salted butter, rubbed onto the skin, ensures a juicy roast turkey every time.
• Salt and pepper: This roast turkey is simply seasoned with just salt and pepper. Of course, you can add more spices to suit your taste.
• Turkey stock: The bird is cooked in and basted with store-bought or homemade turkey stock.

How to Roast a Perfect Turkey

The full, detailed instructions are listed below — but here's a preview of what to expect when preparing this highly-rated roast turkey:

1. Prep the turkey: Remove the neck and giblets. Pat the turkey dry with paper towels and set it breast-side up on a rack in a roasting pan.
2. Season and stuff the turkey: Fill the turkey cavity with stuffing. Rub the skin with butter, then sprinkle generously with salt and pepper. Pour two cups of stock into the roasting pan and cover the turkey loosely with foil.
3. Roast the turkey: Roast the turkey, basting with stock every 30 minutes, for about two and a half hours. Add more stock as needed. Once the turkey is golden, remove the foil and continue roasting until a meat thermometer reads 165°F in the thickest part of the thigh.
   

How Long Should You Roast a Turkey?

Is a Roasting Pan Necessary?

No need for that! While an electric roaster can be handy, this recipe is designed specifically for the oven.

Ideal Temperature for Roast Turkey

Your roast turkey is ready when a meat thermometer inserted into the thickest part of the thigh reads 165°F.

Frequently Asked Turkey Questions

At Dinogo, we’re experts when it comes to crafting the perfect Thanksgiving meal — that's why we're dedicated to answering your most pressing turkey-related questions. Explore our top turkey tips, techniques, and guides from years of experience:

• How to Brine a Turkey
• 3 Ways to Safely Thaw a Frozen Turkey
• How Much Turkey Per Person Do You Need?
• How to Truss a Turkey the Easy Way
• How to Smoke a Turkey
• How to Carve a Turkey the Easy Way

Discover our full range of Thanksgiving Tips and Ideas.

Community Tips and Testimonials from Dinogo

"This recipe was so simple, yet the results were absolutely mouthwatering," says Heather. "My guests couldn't stop talking about how juicy the turkey turned out. The only thing I changed was adding butter both under and on top of the skin."

"Incredible! The best turkey I've ever made!" says paula45870. "It turned out perfectly golden, moist, and delicious. I didn’t have turkey stock or a turkey baster, so I used boxed chicken broth and basted the turkey every 30 minutes. I added a celery stalk and a quartered onion to the cavity for extra flavor in the drippings, and simmered the neck and giblets with onion, celery, and water to make a rich stock for the gravy!"

"I used this recipe for my very first turkey, and it came out gorgeous," says RachelW. "It was golden brown, juicy, and tender. It was a huge hit, and everyone was so impressed. I followed the advice to cook it on a rack, which really helped keep the bottom from getting soggy."

Contributed by Corey Williams

Ingredients List

• 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

Start by gathering all your ingredients. Preheat your oven to 325°F (165°C) and position the rack in the lowest setting of the oven.

Remove the turkey neck and giblets. Rinse the turkey thoroughly, pat it dry with paper towels, and place it breast-side up on a rack in a roasting pan.

Gently stuff the turkey cavity with stuffing. Rub the turkey’s skin with butter and season generously with salt and pepper.

Pour 2 cups of turkey stock into the bottom of the roasting pan.

Loosely cover the turkey with aluminum foil and roast for 2 ½ hours, basting with the pan juices every 30 minutes. When the drippings begin to evaporate, add the remaining stock to the pan, 1 to 2 cups at a time.

Remove the foil and continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C), about another 1 ½ hours.

Transfer the turkey to a large serving dish and let it rest for 20 to 30 minutes before carving.

Carve and serve — enjoy!

Editor's Note

Nutrition Information (per serving)