Easy Roast Turkey Recipe

If you thought roasting a turkey was a tough job, then this is the recipe for you! Not only is it easy, but it is so ridiculously delicious that you'll want it all through the year.

note - ingredients can be approx.

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Prep Time 1

Cook Time 2 30

Resting Time 30

Total Time 4

Course Main Course

Cuisine American

Servings people

Calories 441 kcal

Equipment

Large Roasting Pan

Ingredients

5 kg (11 lb) whole turkey , defrosted, see note 3
4 cloves garlic, whole, peeled

Turkey Stuffing (optional)

150 g (5 ½ oz) onion, approx.1
100 g (3 ½ oz) carrot, approx.1
4 cloves garlic, crushed
2 sprigs fresh rosemary, (See Note 1)
2 sprigs fresh oregano , (See Note 1)
1 bunch parsley , (See Note 1)
2 spring onion, (See Note 1)
100 g (1 cups) breadcrumbs
30 g (2 tablespoon) butter
½ lemon

Turkey coating

60 g (¼ cups) butter
10 g (2 tablespoon) dried rosemary
10 g (2 tablespoon) dried oregano
10 g (2 tablespoon) paprika , (optional) (See Note 2)
salt and pepper , to taste

Gravy

500 ml (2 cups) stock, vegetable or chicken stock
15 g (2 tablespoon) flour
30 g (2 tablespoon) butter
turkey juices , leftover from bottom of pan

Instructions

Prepare Turkey

Allow the 5 kg (11 lb) whole turkey to thaw (See Note 3) and come to room temperature (See Note 4).
Pat the skin of the turkey dry with paper towels and clean off any excess feathers. Place in a roasting pan with a rack and lid, breast side up.
Add 4 cloves garlic to the bottom and ¼ cup water.
Preheat oven to 200°C (390°F).

Stuffing (optional)

Dice: 150 g (5 ½ oz) onion, 100 g (3 ½ oz) carrot, 4 cloves garlic, 2 spring onion
Remove leaves and throw away stalk: 2 sprigs fresh rosemary, 2 sprigs fresh oregano , 1 bunch parsley
Add 30 g (2 tablespoon) butter to a pan over medium heat, slowly melt. Add 150 g (5 ½ oz) onion, 100 g (3 ½ oz) carrot, 4 cloves garlic and cook for approx. 2 minutes.
Add 100 g (1 cups) breadcrumbs and 2 sprigs fresh rosemary, 2 sprigs fresh oregano , 1 bunch parsley , 2 spring onion mix well.
Open legs of the turkey and add mixture to the inside. Cover the hole with ½ lemon and tie the legs together.

Seasoning

Melt 60 g (¼ cups) butter in the microwave on 10 second intervals until half melted. Stir until fully melted. Add 10 g (2 tablespoon) dried rosemary , 10 g (2 tablespoon) dried oregano, 10 g (2 tablespoon) paprika salt and pepper and mix until combined.
Using a basting brush, coat the entire skin of the turkey using ¼ of the mixture (the rest will be used throughout the cook to continue basting).

Cook turkey

Place turkey, uncovered, in the oven for 30 minutes. Remove, the turkey, reapply with more of the seasoning and cover.
Remove the turkey. Reapply with another coat of the seasoning then cover and cook for another hour. Repeat again after the hour.
Continue to reapply seasoning every 30 minutes until the internal temperature of the turkey reaches 70°C (160°F) (See Note 5).
The time will depend on how large your turkey is.
Once reached its internal temperature, allow the turkey to rest for 30 minutes (See Note 6)

Gravy

While the turkey is resting, carefully pour turkey juices from roasting pan into small measuring cup. Rest for 5 minutes to allow fat to rise above juices, then remove the fat with a spoon.
Add the remaining liquid to a pot with the 500 ml (2 cups) stock and bring to a simmer over medium-high heat. Once bubbling, strain using a sieve (making sure to keep the liquid) and discard the solids.
Add the empty pan back to the heat then add 30 g (2 tablespoon) butter and swirl to melt. Add 15 g (2 tablespoon) flour and stir for a couple of minutes until combined with the butter. Whisk in stock mixture and bring to a simmer or until gravy thickens slightly. Season with salt & pepper.
Serve turkey with the gravy.

Notes

Note 1 - Herbs

You can mix and match the herbs to your liking. These are my favourites, but you can add whatever your preferences are or whatever you have on hand. You don't even need to have them if you don't want.

Note 2 - Paprika

Paprika is not necessary in the seasoning, but I find it adds a very subtle depth of flavour and helps bring a stunning colour to the skin of the bird.

Note 3 - Thawing turkey

You will have little chance of purchasing and cooking a turkey on the same day. I would recommend at least 2-3 days before wanting to cook to purchase your turkey.

Fridge thaw. approx. 24 hours per 2kg.
Water thaw. approx. 30 minutes per 500g (make sure you change the water every 30 minutes).

Note 4 - Turkey to room temperature

Bringing the turkey to room temperature helps it cook more effectively and evenly in the oven. This can take several hours (depending on the size of the bird). I would allow at least 2-3 hours.

Note 5 - Internal Temperature

The internal cooked temperature of a roast turkey is 70-75C / 165F. This is the FSANZ recommendation.

To take the temperature, remove the turkey from the oven and insert a meat thermometer in the thickest part of the turkey (normally between the breast and the leg). Insert about halfway into the flesh.

If you don't have a meat thermometer, cut the turkey and it'll be cooked when the juices run clear.

Note 6 - Resting the turkey

Allowing the turkey to rest helps the fibers in the meat relax (hello tender turkey). I've let the turkey rest for up to 1.5 hours and it was still hot inside so don't rush this process.

Serve with

Roast vegetables, choice of sides, rice, breads, salads etc.

Storing

Allow to cool at room temperature for no more than 2 hours then add to an airtight container (or wrap individual pieces in aluminium or plastic wrap). Store in the fridge for up to 4 days.

Reheating

Microwave. Reheat slowly and on a low temperature in the microwave on 1 minute intervals until warmed through (approx. 3-4 minutes)

Oven / Air Fryer. Reheat for 5-10 minutes at 160C (320F) or until warmed through

Stove. Heat a small amount of oil or butter over medium heat. Add pieces of pork and heat until warmed through (approx. 5 minutes)

Freezing

Wrap pieces tightly in aluminium foil, or place in a container (separated with parchment paper to prevent sticking). Store for up to 3-6 months.

Nutrition

Calories: 441kcalCarbohydrates: 10gProtein: 53gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 188mgSodium: 506mgPotassium: 649mgFiber: 2gSugar: 2gVitamin A: 2215IUVitamin C: 9mgCalcium: 76mgIron: 3mg

Keyword Christmas recipe, Christmas turkey, Roast turkey

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