This no-baste simple roasted turkey is the epitome of simplicity, turning the sometimes daunting task of cooking a turkey into a simple affair. And the result? A succulent, perfectly cooked bird with an enticing aroma. This recipe proves that simplicity, combined with thoughtful techniques, yields extraordinary results.
Course Main Dish
Cuisine American
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 16servings
Calories 476kcal
Author Kristine Underwood
Ingredients
14-20poundturkeythawed, cleaned out, and pat dry
1-1/2cupschicken brothor vegetable broth
olive oilfor rubbing the skin
1yellow onionroughly chopped
2carrotspeeled and chopped into large pieces
2ribs celerychopped into large pieces
4clovesgarlicwhole
1/4cupsea saltfor seasoning the outside of the bird and in the cavity
Once stuffed, rub the entire outside of the turkey with olive oil, massaging it into the skin.
olive oil
In a small bowl, whisk together the salt, rosemary, thyme, sage, and pepper. Generously sprinkle and rub the seasoning blend all over the turkey and inside the cavity.
1/4 cup sea salt, 1 1/2 tsp rosemary, 1 1/2 tsp thyme, 1 tsp sage, pepper to taste
Roast the turkey in the oven uncovered for 20-30 minutes at 425°F uncovered. Reduce heat to 325°F and roast turkey for 1 hour. Then cover the turkey with a lid or aluminum foil and continue roasting until the internal temperature of the breast is 165°F or 175°F degrees in the thigh.
Allow bird to rest for at east 30 minutes prior to carving.