Ultimate Juicy Roast Turkey for Every Occasion
Discover the secrets to roasting a whole turkey that boasts unparalleled juiciness and flavor! This detailed guide walks you through each step, ensuring that even novice cooks achieve impressive results. By cooking the turkey breast-side down, you guarantee it remains moist and tender without the need for brining or other complicated methods. Whether you choose to stuff your turkey or not, you'll find all the tips you need to create a delightful centerpiece for your holiday table or any gathering. Don’t forget to keep your meat thermometer handy to check for that perfect internal temperature, ensuring a safe and scrumptious feast! And feel free to prepare your turkey the night before; simply cover it and let it chill in the fridge until you’re ready to roast. This recipe is designed for an 18-pound turkey, but cooking times for various sizes are provided to make it adaptable for your needs. Enjoy the succulent goodness of a home-roasted turkey that will impress your family and friends!
N/A
Servings
233
Calories
7
Ingredients
Ingredients
Whole turkey
18 lb (none)
Melted butter
1/3 cup (cooled)
Vegetable oil
1/3 cup (none)
White salt
1 tablespoon (or to taste)
Fresh ground black pepper
to taste (none)
Chicken stock
2 quarts (may use less)
Prepared stuffing
8 cups (optional)
Instructions
1
Preheat your oven to 325°F (or 320°F for convection ovens).
2
Position the oven rack in the lowest position to allow ample space for the turkey.
3
Remove the giblets and neck from the cavity of the turkey and rinse the turkey both inside and out with cold water. Pat it dry with paper towels.
4
Place the turkey on a rack set in a roasting pan to ensure even cooking.
5
In a small bowl, combine the cooled melted butter and vegetable oil. For an extra kick of flavor, consider adding 1 teaspoon of garlic powder if you're a fan of garlic.
6
If using stuffing, loosely fill the cavity with your favorite prepared stuffing. If not, tie the legs together with cotton butcher's twine.
7
Using clean hands, generously rub the oil/butter mixture all over the outside of the turkey.
8
Season the turkey liberally with salt and fresh ground black pepper to taste.
9
If the turkey is unstuffed, place it breast-side down on the rack. If stuffed, place it breast-side up.
10
Loosely tent a large piece of heavy-duty aluminum foil over the turkey to help retain moisture during cooking.
11
Pour approximately 4-5 cups of chicken broth into the bottom of the pan.
12
Baste the turkey every 30-40 minutes with the pan juices. Remove the foil during basting and cover again afterward.
13
As the turkey cooks, check the broth level periodically, adding more as needed (2 cups at a time) to prevent drying out.
14
After about 2-1/2 hours, remove the foil to allow the skin to brown.
15
Continue roasting at 325°F until the internal meat thermometer reads 180°F (80°C). For an 18-pound stuffed turkey, the total cooking time should be around 4 hours.
16
Once cooked, carefully transfer the turkey to a large serving platter. Loosely cover with foil and let it rest for 30 minutes before carving to allow the juices to redistribute.
Nutrition Information
15.3g
Fat
3.3g
Carbs
18.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to a juicy roast turkey?
Cooking the turkey breast-side down ensures it remains moist and tender without the need for brining or other complicated methods.
What oven temperature is recommended for this recipe?
The oven should be preheated to 325 degrees Fahrenheit.
How do I adjust the temperature for a convection oven?
For convection ovens, you should set the temperature to 320 degrees Fahrenheit.
Where should the oven rack be positioned?
Position the oven rack in the lowest position to allow ample space for the turkey.
How do I prepare the turkey cavity before roasting?
Remove the giblets and neck from the cavity and rinse the turkey both inside and out with cold water.
Should I dry the turkey before cooking?
Yes, after rinsing, pat the turkey dry with paper towels to ensure the skin can crisp properly.
What is the recommended fat rub for the turkey skin?
A mixture of 1/3 cup cooled melted butter and 1/3 cup vegetable oil is rubbed all over the outside of the turkey.
Can I add garlic flavor to this recipe?
Yes, you can add 1 teaspoon of garlic powder to the butter and oil mixture if you prefer a garlic flavor.
Should the turkey be cooked breast-side up or down?
If the turkey is unstuffed, place it breast-side down on the rack. If it is stuffed, place it breast-side up.
How do I secure the legs of an unstuffed turkey?
Tie the legs together using cotton butcher's twine.
What seasonings are used for the exterior?
Season the turkey liberally with 1 tablespoon of white salt and fresh ground black pepper to taste.
How do I prevent the turkey from drying out in the oven?
Loosely tent a large piece of heavy-duty aluminum foil over the turkey and pour 4-5 cups of chicken broth into the roasting pan.
How often should I baste the roast turkey?
Baste the turkey every 30-40 minutes with the juices collected in the roasting pan.
What should I do with the foil during basting?
Remove the foil during the basting process and cover the turkey again immediately afterward.
What if the liquid in the pan runs low?
Check the broth level periodically and add more chicken broth, about 2 cups at a time, as needed.
When should I remove the foil to brown the skin?
After about 2.5 hours of roasting, remove the foil to allow the turkey skin to brown.
What internal temperature indicates the turkey is done?
The internal meat thermometer should read 180 degrees Fahrenheit or 80 degrees Celsius.
How long does it take to cook an 18-pound stuffed turkey?
The total cooking time for an 18-pound stuffed turkey should be approximately 4 hours at 325 degrees Fahrenheit.
Can I prepare the turkey the night before?
Yes, you can prepare the turkey the night before; simply cover it and let it chill in the fridge until you are ready to roast.
How long should the turkey rest after cooking?
Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.
What is the calorie count per serving?
Each serving contains approximately 233 calories.
How much protein is in one serving?
One serving of this turkey provides 18.7 grams of protein.
What is the fat content for this recipe?
There are 15.3 grams of fat per serving.
How many carbohydrates are in a serving?
There are 3.3 grams of carbohydrates per serving.
How much chicken stock is needed for the pan?
The recipe calls for 2 quarts of chicken stock, though you may use less depending on the pan size.
Is stuffing required for this recipe?
No, stuffing is optional. If you choose to use it, the recipe suggests 8 cups of prepared stuffing.
What type of salt is recommended?
The recipe specifies using white salt.
Is this recipe suitable for beginner cooks?
Yes, this detailed guide is designed to help even novice cooks achieve impressive and juicy results.
Do I need to brine the turkey for it to be juicy?
No, this recipe achieves unparalleled juiciness by cooking the turkey breast-side down without the need for brining.
What equipment is necessary to ensure the turkey is safe to eat?
A meat thermometer is essential to check the internal temperature for a safe and scrumptious feast.