Classic Roast Turkey

Photo by Mikkel Vang
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  • Makes 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 574 calories
    • Calories 49 calories from fat
    • Fat 31 g
    • Sat Fat 8 g
    • Cholesterol 229 mg
    • Sodium 365 mg
    • Protein 68 g
    • Carbohydrate 0 g
    • Sugar 0 g
    • Fiber 0 g


  1. Check 1 12- to 14-pound turkey, giblets removed
  2. Check 1/2 bunch flat-leaf parsley
  3. Check kitchen string (optional)
  4. Check 4 small carrots, cut into quarters lengthwise
  5. Check 2 stalks celery, cut into 3-inch-long strips
  6. Check 2 medium yellow onions, cut into wedges
  7. Check 6 tablespoons olive oil
  8. Check kosher salt and pepper
  9. Check 1 cup low-sodium chicken broth
  10. Check 3 sprigs rosemary


  1. Heat oven to 425° F.
  2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
  3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables. Drizzle the skin with the oil and, using your fingers, spread it on evenly. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Roast the turkey uncovered until browned, 30 to 45 minutes.
  4. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.