Classic roast turkey

Ingredients

• 13 lbwhole turkey12 to 14 lb (5.5 to 6.5 kg), fully thawed, neck and giblets removed
• 115 gunsalted butter½ cup, softened
• 2 tbspkosher salt
• 2 tspblack pepper
• 1onion (optional)quartered
• 1lemon (optional)halved
• 4 sprigsfresh sage (optional)or thyme or rosemary
• 480 mlchicken broth (optional)2 cups, for the pan

Steps

1. 1
   

   Prep: Make sure the turkey is fully thawed (in the fridge about 3 days in a pan on the bottom shelf, or in cold water, changed every 30 minutes, for 6 to 7 hours and cook it right after; never thaw on the counter). Unwrap it in the sink, pull the neck and giblets out of both cavities and pat it very dry with paper towels. Soften the butter. Quarter the onion. Halve the lemon.

2. 2
   

   Heat the oven to 325°F (165°C) with a rack in the lowest position. Wash your hands, the sink and anything the raw turkey touched.

   💡 Don't rinse the turkey: it spreads germs around the kitchen and doesn't make it cleaner.

3. 3
   

   Set the turkey breast-side up on a rack in a roasting pan and tuck the wing tips under. Rub the butter all over the skin, then season the outside and the cavity with the salt and pepper. Put the onion, lemon and herbs in the cavity if using, and pour the broth into the pan. Wash your hands again.

   💡 Bake the stuffing in a separate dish (see classic stuffing): stuffing inside the bird is hard to get to a safe temperature without overcooking the meat.

4. 4
   

   Roast for about 3 to 3¾ hours. If the breast browns too fast, lay a loose tent of foil over it. Add a splash of water to the pan if it runs dry so the drippings don't burn.

   ⏱ 200 min
5. 5
   

   Start checking at about 2¾ hours with an instant-read thermometer in three places, not touching bone: the innermost part of the thigh, the thickest part of the breast, and the wing joint. All three must read at least 165°F (74°C). If not, roast 15 minutes more and check again.

   ⏱ 15 min

   💡 The thermometer is the reliable check: pop-up timers and clear juices are only a rough guide.

6. 6
   

   Move the turkey to a cutting board, cover loosely with foil and let it rest for 30 minutes so the juices settle. Pour the pan drippings into a measuring cup for gravy.

   ⏱ 30 min
7. 7
   

   Carve the legs and thighs, then slice the breast meat. Taste a piece of meat with a little of the pan juices and sprinkle on more salt if it needs it. Refrigerate leftovers within 2 hours and reheat them to 165°F (74°C).

   ⏱ 20 min

Make it easier

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

Milk allergy

Instead of unsalted butter: olive oilOil keeps meat and dairy apart for a kosher kitchen; use a kosher turkey too.

Dairy-free

Instead of unsalted butter: olive oilOil keeps meat and dairy apart for a kosher kitchen; use a kosher turkey too.

Kosher

Instead of unsalted butter: olive oilOil keeps meat and dairy apart for a kosher kitchen; use a kosher turkey too.

Checked against

• USDA FSIS: Let's Talk Turkey, a consumer guide to safely roasting a turkey
• USDA FSIS: The Big Thaw, safe defrosting methods
• USDA FSIS: Safe Minimum Internal Temperature Chart