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Perfect Roast Turkey

Ina Garten

Recipe courtesy Barefoot Contessa Parties!, 2001, All rights reserved

Show: Barefoot ContessaEpisode: The Holiday Meal

Rated: 5 stars out of 5Rate itRead users' reviews (42)

  • Cook Time:

    2 hr 30 min

  • Level:

    Easy

  • Yield:

    8 servings

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Times:

Prep
15 min
Inactive Prep
20 min
Cook
2 hr 30 min
Total:
3 hr 5 min
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Ingredients

  • 1 (12 pound) fresh turkey
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme
  • 1 lemon, halved
  • 1 Spanish onion, quartered
  • 1 head garlic, halved crosswise
  • 4 tablespoons unsalted (1/2 stick) melted butter

Directions

Preheat the oven to 350 degrees F.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

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Read more Comments & Reviews (42)

Comments & Reviews

  • recipe Perfect Roast Turkey
    tania marrysvile, WA 11-26-2009

    Flag

    14.65lb turkey cooked unevenly

    Rated: 3 stars out of 5
    Cooked my bird for 2hr 45min and loved the brown crisp skin of the the bird but didn't realize the bottom was not all the way... cooked. The breast was slightly dry to be quite truthful but it had great flavor. Maybe I should have covered it like husband suggested - Inna didn't mention this. 3.5 stars.Read more
  • recipe Perfect Roast Turkey
    Angie Bellflower, CA 11-25-2009

    Flag

    Roast Turkey Question

    Rated: 5 stars out of 5
    I'm making the Turkey this year for my familly and in-laws and I want this to come out perfect....I need a little help... please. I have a 22lb Turkey and want to know how long should I cook it for??? To use Ina's recipe should I double on the ingredients to fill in the cavity? Thank you in advance....Read more
  • recipe Perfect Roast Turkey
    Cassie Oak Brook, IL 11-22-2009

    Flag

    Perfect and Easy!

    Rated: 5 stars out of 5
    This was the first turkey I have ever cooked, and I was very nervous knowing how disappointing a dry turkey can be. We had a... get together of close friends for a "family-free" Thanksgiving yesterday and my bird turned out perfect!!! It was the hit of the meal, and I barely have leftovers to make sandwiches. For the 14 people I had a 19.5 lb turkey, it roasted for 3.5 hours ONLY and came out juicy, brown and delicious!!!!! I would HIGHLY recommend this recipe for any cook, experienced or novice!Read more
  • recipe Perfect Roast Turkey
    null null, null 11-22-2009

    Flag

    Roast turkey ANSWER part 1

    Rated: 4 stars out of 5
    Null...turkeys are SO EASY, you can find a lot of information on the packaging around the birds itself--including approximate... cooking time table for stuffed or unstuffed bird. I use very similar plan as Ina. BUT sometimes I brine the turkey first. Basic brine formula listed at food network is 1/2 to 1 and 1/2 cups kosher salt for every gallon of liquid whether water, juice, stock or beer, also adding an optional 1 cup sugar or honey or apple cider. Brine 3 to 12 hours in cold liquid, in frig. covering turkey completely depending on whether turkey whole, or whole breasts or boneless breast. I've borrowed from Alton Brown idea and used an ice chest...putting double bagged with brine liquid and turkey sealed up and into chest covered with ice OR if climate cold enough outside...put on deck with heavy lid to deter any critters. Just keep adding ice to keep COLD! When ready, remove brined bird and pat dry to continue with Ina recipe. For 22 pound bird you need to defrost 5-6 days in advance in refrigerator in order to have the one day to brine. OR you can do two 12 pound turkeys. I usually cook one large bird...like 16-18 pound and halfway through cooking I put in an 8-9 pound whole turkey breast to roast as well. This will give you plenty of white meat for a crowd's preference. I foil mine entirely at 450degrees for 30 mins. then down to 325 degrees. Open foil to brown when temp thermometer hits 155 degrees until reaches 161degrees=DONE. Take out to rest 20 mins before slicing, etc. Read more
  • recipe Perfect Roast Turkey
    bess omaha, NE 11-21-2009

    Flag

    ROAST TURKEY ANSWER...part 2

    Rated: 4 stars out of 5
    STUFFING see Pepperidge Farm bags itself have good recipes...I have always made celery & turkey meat from turkey legs or... wings or even turkey necks (simmered day before in broth with celery leaves & bay leaves & pepper to debone) these added to bags of stuffing with enough simmering stock and butter, etc. I pre-simmer chopped celery in some of butter til slightly cooked, using onion powder as some people have trouble with onion, let mixture cool...add 1-2 raw eggs to mixture to help bind it. Put cheese cloth or storebought turkey' sock' into lower cavity of bird and put stuffing in cloth, fold shut or tie off end around stuffing. Tie legs and season. (Extra stuffing can be placed in nonstick foil in pan with 1/2 cup broth, to throw into oven for last hour to bake.) But for the turkey, I have always done as my grandmother and once buttered or oiled bird has been peppered and ready for the oven I give it a slap and say: "BE GOOD!" GOOD COOKING to one and all AND be Thankful!Read more
  • recipe Perfect Roast Turkey
    null null, null 11-15-2009

    Flag

    Roast Turkey Question....

    Rated: 5 stars out of 5
    This will be my first turkey to roast. Recipe looks pretty easy, but I need to feed more than 8....instead of 12 pound... turkey may need 20-22...do I need to double the ingredients...what about cooking time? Many thanks to anyone who can answer!Read more
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