The Perfect Roasted Turkey recipe


The Perfect Roasted Turkey recipe

Last year was the first year in a while that we didn’t fry our turkey.  It just wasn’t something we wanted to tackle with two little munchkins running around the house.  Hot oil + two 1.5 year olds = a recipe for disaster.  :)  However, that didn’t mean that we had to skimp out on amazing tasting turkey!  We tried this recipe, which I can 100% say was pretty much the most delicious turkey I think I’ve ever had.  Yes, the skin wasn’t 100% crispy, but the inside was so moist and delicious that you’ll have to try The Perfect Roasted Turkey recipe! ENJOY! :)

The Perfect Roasted Turkey recipe


  • 1 turkey, thawed
  • 5-6 stalks celery, chopped
  • 1/2 onion, chopped
  • 4-5 carrots, peeled and chopped
  • 2 head garlic, peeled
  • 2 c chicken broth
  • 6 tbsp butter, divided, plus more, melted
  • 1-2 tbsp parsley


  • Preheat oven to 425 degrees.
  • Place 1/2 prepared celery, carrots, onion and garlic on the bottom of your roasting pan.
  • Next, place an elevated rack on top of veggies to keep the bird somewhat above the liquid
  • Prepare your turkey by removing the added items (neck, giblets, gravy packet), but leave the tie on the legs; this helps keep it together.
  • Place turkey on rack in your prepared pan while stuff remaining veggies inside turkey.
  • Cut your butter into 1 tbsp pats and carefully lift skin away from meat and slide pats of butter in-between the skin and breast; also shove in 1 tbsp of parsley along with the butter.
  • Add chicken stock to the bottom of the pan and brushed melted butter over the entire turkey topping with 1 tbsp more parsley
  • Roast uncovered for 30 minutes.
  • Remove, baste with liquid from the bottom, tent turkey with foil – return to oven at 375 degrees (MUST BE LOWERED).
  • Continue roasting an additional 2-2.5 hours depending on the size of your turkey (check label for exact cooking times per size), basting every 40-45 minutes.
  • Check temperature near the end – once your bird reach a minimum of 165 degrees in the thickest part of the turkey, you’re done!
  • Remove and let rest 10-20 minutes before carving!



You Might Also Like

Send this to a friend