This easy roasted turkey is perfect for beginners. Follow my directions and you’ll be enjoying roasted turkey and stuffing in no time at all.Everyone seems to know or have the best way to make a roasted turkey and they’re right! It’s actually really hard to mess up a turkey. Let’s get roasting!
What you need to make a roasted turkey
You need a few supplies to make a roasted turkey. But not a lot and nothing too special.
- turkey
- roasting pan that fits your turkey
- butter
- garlic powder
- onion powder
- fresh poultry herbs (can also be dried poultry seasoning herbs)
- chicken broth or turkey broth
- foil
- turkey baster
About that roasting pan
When I pick out the turkey in the store like to make sure the pan I have is big enough. So while I’m in the store I check it against the pans in stock. I just place it in the size of pan I already own and make sure it fits. If it doesn’t, I know I need a bigger, better pan.
You can absolutely go with an aluminum foil pan just try to get the kind that has handles on the side for easy lifting. OR put it on a baking sheet to get it in and out of the oven so you don’t bend the pan, drop the turkey and lose all your hard work.
If you’re planning to invest in a roasting pan. Get a good one. Deep enough to hold a bird, ham, or roast beef. Lids, in my opinion, are optional.
If you get a small turkey you can just put it right in a 9×13 baking pan. You don’t need a roaster to get it done. Just use aluminum foil to tent your turkey.
What size bird should you buy?
For small families or parties use an 8-10-pound bird, this will feed 4-6 people easily. This size bird will thaw quickly and roast quickly. It’s honestly our favorite size bird.
But if you have bigger families, just figure on about 1 1/2 pounds of bone-in turkey per person. Just remember this size bird takes longer to thaw and roast.
You could always roast two smaller birds for larger families. I like to do that because if they’re small enough, you can put two in one pan.
Two Tips for Making the best roasted turkey
Thaw it properly. A full massive size bird takes 4-5 days to completely thaw. And be sure to thaw it in the refrigerator. In a pan in the refrigerator. Again smaller birds for the win they thaw quickly too.
Once stuffed with stuffing, put it in the oven to roast. DO NOT STUFF A BIRD AND PUT IN THE REFRIGERATOR. It must be cooked immediately. The stuffing can harbor bacteria if it’s left in the refrigerator overnight. Raw poultry, warm stuffing, and time in the fridge all make it a dangerous combination.
What to serve with your Easy Roasted Turkey
You HAVE to, positively MUST, make these Creamy Whipped Potatoes, whatever you’ve been making can’t hold a candle to these! Of COURSE, you have to make a Green Bean Casserole, this one made with frozen green beans is easy to make and delicious too! And this Old-Fashioned Pecan Pie is a MUST MAKE.
How to Store Roasted Turkey
Store any leftover turkey in an airtight container in the refrigerator. We use and love pyrex containers with plastic lids.
Roasted Turkey with Stuffing
This easy roasted turkey is perfect for beginners. Follow my directions and you’ll be enjoying roasted turkey and stuffing in no time at all.
Servings: 8 servings
Calories: 831kcal
Print Recipe
- 3/4 cup unsalted butter
- 1 ounce fresh poultry herbs a mix of sage, rosemary, parsley OR 2 TBSP dried poultry seasoning, taste the stuffing and add more as needed
- 1 tsp salt divided
- 1 cup chopped onion
- 1 cup chopped celery
- 10 pound turkey thawed, giblets removed, and turkey cleaned as desired, wash inside and out if that appeals to you, pat dry
- 16 ounce corn bread stuffing mix
- 2 cups chicken broth
- preheat the oven to 350°
- heat 1/2 cup of butter in a large frying pan over medium heat
- when the butter melts add the onion and celery cook it until soft, stirring occasionally
- in a saucepan melt the additional 1/4 cup of butter
- if using fresh herbs chop 2 TBSP of mixed herbs and add to the 1/4 cup of melted butter along with 1 tsp salt, if using dried herbs use about 1 TBSP poultry seasoning, set aside to cool a bit to rub on the turkey
- chop two more TBSP of fresh herbs and add to the celery and onion, add 1 tsp salt, stir to combine
- add 2 cups chicken broth, simmer together for 5 minutes
- while it simmers place the turkey in the roasting pan
- if it’s not dry pat it dry
- rub the bird inside and out with the herb infused butter, set it aside
- back to the stuffing, pour the dry mix in a mixing bowl
- pour the onion celery mix over the stuffing and toss to combine, try to keep it loose and not compacted, if you boiled the liquid away you may need to add another splash of broth
- put the stuffing into the turkey cavity and the neck cavity, generally I overstuff the bird and kind of pile over the cavity opening so I don’t have any leftover stuffing, but it is important not to force it all in and pack it tightly, discard any leftover stuffing because you don’t want any turkey juice in that stuffing sitting in the refrigerator
- once stuffed place the turkey in the hot oven and roast it for 15 minutes per pound or until an instant read digital thermometor reads 165°, baste with pan juice every 30 minutes or so
- alternately you can cover it with foil and bake until it’s 150° on a thermometor, basting as above, then remove the foil and roast until the skin is crispy and brown and then temperature is 165°
- once removed from the oven remove the stuffing from the turkey, and cover it to keep it warm
- let the turkey rest for 10-15 minutes
- remove to a large carving board and carve the turkey
- pour off the juices to make gravy or make turkey broth or soup
- serve the turkey and stuffing together
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Serving: 1serving | Calories: 831kcal | Carbohydrates: 64g | Protein: 75g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 1211mg | Potassium: 1081mg | Fiber: 5g | Sugar: 8g | Vitamin A: 929IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 6mg
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Oven Roasted Turkey with Stuffing