The Ultimate Roast Turkey

The Ultimate Roast Turkey

The key to a beautifully moist and tender roast turkey is to not overcook it and to always rest it before carving.

3 hrs 45 mins total time

30 mins active time


Serves 12



  • 12 lb whole turkey
  • 3 tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • 1 yellow onion


  • 6 cloves garlic


  • ½ lemon
  • 10 sprigs thyme
  • ¼ cup (2 oz) unsalted butter


For the gravy:

  • 1 tbsp (½ oz) butter
  • 1½ tbsp all-purpose flour
  • 1 tsp fresh thyme leaves


  • 1Remove and discard the giblets and neck. Rinse under cold water and pat dry with paper towels, inside and out. Allow to come to room temperature for about 1 hour.
  • 2Combine the salt and pepper and liberally season the turkey, inside and out. Stuff the cavity with the onion, garlic, lemon and thyme to help infuse the flavor.
    Tip: Other herbs can be substituted.
  • 3Tuck the wings under the back and tie the legs together.
  • 4Insert the wire rack into position 8. Meanwhile, continue to the next step.
  • 5Place the broiling rack in a 13-inch roasting pan. Place the turkey on the rack, breast side up and brush with the melted butter. This will help color and crisp the skin.
  • 6Once preheated, place in the oven and start the timer. When the Rotate Remind signals, rotate the pan.
  • 7The turkey is ready when a meat thermometer inserted into the thickest part of the breast reads a minimum of 150°F, and the thickest part of the thigh reads 165°F. If not, give it a bit more.
  • 8Loosely cover with foil and stand for 30 minutes before carving so the residual heat continues to cook it.
  • 9Strain the pan juices into a jug and skim off the fat, 1¼ cups (10 fl oz) is needed to make the gravy, if more liquid is needed add chicken stock or water.
  • 10Melt the butter in a saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer, for 1 minute. Stir in the thyme.
  • 11Carve and serve with the gravy.