Equipment
Ingredients
Main
- 5440 g turkey
- 1000 g stuffing
- 227 g unsalted butter, softened
- 15 ml olive oil
- 15 g salt
- 5 g black pepper, freshly ground
Aromatics
- 100 g onion, roughly chopped
- 75 g carrot, roughly chopped
- 50 g celery, roughly chopped
- 30 g parsley, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 762 kcal
- Protein
- 63 g
- Carbohydrates
- 16 g
- Fat
- 48 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1184 mg
- Saturated Fat
- 16 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 849 mg
- Potassium
- 747 mg
- Calcium
- 98 mg
- Iron
- 14.3 mg
- Magnesium
- 87 mg
- Phosphorus
- 699 mg
- Zinc
- 11.9 mg
- Vitamin A
- 528 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 45 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 48.3 mcg
- Thiamin
- 0.72 mg
- Riboflavin
- 4.18 mg
- Niacin
- 24.4 mg
- Folate
- 32 mcg
- Water
- 331 g
Sources: USDA FoodData Central
Method
Preheat the oven to 260°C (500°F).
Rinse the turkey inside and out under cold water and remove the giblets.
Fill the turkey cavity loosely with the prepared stuffing.
Tie the turkey legs together using kitchen twine to secure the shape.
Rub the exterior of the turkey with softened butter or olive oil, then season with salt and pepper.
Place the turkey on the rack inside the roasting pan and pour 120ml (1/2 cup) of water into the pan bottom.
Add the giblets, chopped onion, carrot, celery, and parsley to the liquid in the roasting pan.
Roast the turkey at 260°C (500°F) for 20 to 30 minutes until the skin begins to brown.
Reduce the oven temperature to 175°C (350°F) and continue roasting.
Baste the turkey with the juices from the pan every 30 minutes.
Check the internal temperature; the turkey is ready when the thickest part of the thigh reaches 74°C (165°F).
Remove the turkey from the oven and let it rest for 20 minutes before carving.
Chef's Notes
- For an extra crispy skin, pat the turkey thoroughly dry with paper towels before applying butter or oil. This removes surface moisture that can steam the skin.
- Consider brining the turkey (wet or dry) for several hours or overnight before roasting. This significantly enhances moisture and flavor throughout the meat.
- Using a meat thermometer is crucial. Insert it into the thickest part of the thigh, avoiding the bone, to ensure accurate temperature readings for safe consumption and optimal doneness.
- Don't discard the pan drippings! They are the foundation for a delicious gravy, a classic accompaniment to roast turkey.
- Allowing the turkey to rest after roasting is non-negotiable. This lets the juices redistribute, resulting in a more tender and moist bird.
Storage
Refrigerator: 4 days — Store carved meat in an airtight container.
Freezer: 3 months — Freeze in portions for easier reheating.
Reheating: Reheat covered in the oven at 150°C (300°F) with a splash of broth to maintain moisture.
Troubleshooting
Turkey skin is burning before the meat is cooked
Cause: Oven temperature is too high or the bird is too close to the heating element
Fix: Tent the turkey loosely with aluminum foil to protect the skin
Prevention: Monitor browning early and reduce temperature as instructed
Meat is dry and tough
Cause: The turkey was overcooked or not rested
Fix: Serve with extra gravy to add moisture
Prevention: Use a meat thermometer and remove the turkey exactly at 74°C (165°F)
Cultural Context
A traditional centerpiece for American Thanksgiving and Christmas holiday dinners.
