To roast a turkey, thaw it completely in the fridge, roast it at no lower than 163°C (325°F), and check it with a food thermometer: the US Department of Agriculture says poultry is safe at 74°C (165°F). An unstuffed 8 to 12 lb (3.6 to 5.4 kg) turkey takes roughly 2¾ to 3 hours at that temperature. Let it rest for 20 minutes before carving so the juices settle.
- Serves: about 10 to 12 from a 5 kg (11 lb) turkey
- Prep time: 20 minutes, plus thawing time
- Cook time: about 2¾ to 3 hours for a 5 kg (11 lb) turkey
- Total time: about 3½ hours, including resting
Ingredients
- 1 whole turkey, about 5 kg (11 lb), fully thawed, giblets removed
- 3 tablespoons olive oil or softened butter
- 1 teaspoon salt and black pepper
- 1 lemon, halved
- 1 onion, quartered
- A small bunch of fresh herbs, such as thyme, rosemary and sage
- 4 garlic cloves, lightly crushed
- 250 ml (1 cup) water or stock, for the roasting pan
Step 1: Thaw the turkey safely
Never thaw a turkey on the counter. The safest way is in the fridge, and it takes longer than most people expect: the USDA’s turkey guide allows about 24 hours for every 2 to 2.5 kg (4 to 5 lb). A 5 kg (11 lb) turkey needs about 2 to 3 days. Keep it in its wrapping on a tray on the bottom shelf, so juices can’t drip onto other food.
Method
- Heat the oven to 163°C (325°F). The USDA advises not roasting a turkey at an oven temperature below 325°F.
- Remove the neck and giblets from inside the turkey. Pat the turkey dry with paper towels. There’s no need to wash it. The USDA advises against washing raw poultry, because it splashes bacteria around your kitchen.
- Put the lemon, onion, herbs and garlic inside the cavity. These flavor the meat. Don’t add stuffing, as explained below.
- Set the turkey breast side up on a rack in a roasting pan. Rub the skin all over with oil or butter and season with salt and pepper.
- Pour the water or stock into the pan. Cover the breast loosely with foil.
- Roast, using the time table below as a guide. Remove the foil for the last 45 minutes so the skin browns.
- Start checking the temperature about 30 minutes before the end of the estimated time. Insert a food thermometer into the thickest part of the thigh, the thickest part of the breast and the innermost part of the wing, avoiding the bone. Every spot should read at least 74°C (165°F).
- Lift the turkey onto a board, cover loosely with foil and rest for 20 minutes before carving.
Roasting times for an unstuffed turkey at 163°C (325°F)
| Turkey weight | Approximate time |
|---|---|
| 3.6 to 5.4 kg (8 to 12 lb) | 2¾ to 3 hours |
| 5.4 to 6.4 kg (12 to 14 lb) | 3 to 3¾ hours |
| 6.4 to 8.2 kg (14 to 18 lb) | 3¾ to 4¼ hours |
| 8.2 to 9.1 kg (18 to 20 lb) | 4¼ to 4½ hours |
| 9.1 to 10.9 kg (20 to 24 lb) | 4½ to 5 hours |
Times from the USDA’s turkey roasting guide. They’re approximate: ovens vary, so the thermometer, not the clock, tells you when it’s done.
Why stuffing is best cooked separately
Stuffing inside the bird has to reach 74°C (165°F) too, and by the time the center of the stuffing gets there, the breast meat is often overcooked and dry. Cooking stuffing in a separate dish is simpler and safer. If you do stuff the turkey, stuff it loosely just before roasting, allow extra time, and check the stuffing’s temperature as well as the meat’s.
Tips for the best result
- Take the turkey out of the fridge about 30 minutes before roasting.
- Don’t rely on the pop-up timer if your turkey has one. Use a food thermometer.
- Baste only occasionally. Opening the oven often lets heat out and slows cooking.
- Rest it properly. Twenty minutes lets the juices settle and makes carving easier. The turkey stays hot under foil.
- Make gravy from the pan juices while it rests: skim off the fat, add stock and simmer, then thicken with a little flour or cornstarch mixed with water.
Storage and leftovers
Refrigerate leftovers within 2 hours of cooking. Carve the meat off the bone first, so it cools quickly, and store it in shallow containers. Eat leftovers within 3 to 4 days, and reheat until steaming hot, to 74°C (165°F), as the USDA’s leftovers guidance recommends. Leftover turkey freezes well in portions for longer storage.
Nutrition per serving (estimate)
One serving is 150 g (about 5 oz) of roast turkey, mixed light and dark meat with skin. Figures are estimates based on USDA FoodData Central values for roasted whole turkey, before gravy, butter and sides.
| Nutrient | Per 150 g serving |
|---|---|
| Calories | 285 kcal |
| Protein | 43 g |
| Carbohydrate | 0 g |
| Fiber | 0 g |
| Sugars | 0 g |
| Fat | 11 g |
| Saturated fat | 3 g |
| Sodium | 155 mg |
Turkey is a lean, high-protein meat, especially the breast without skin. Gravy, butter and stuffing add most of the extra calories and salt in a holiday meal.
Contains: no common allergens as written, but check the labels on stock, gravy and any stuffing ingredients if you’re cooking for someone with an allergy.
What to serve with it
- Roasted vegetables such as carrots, Brussels sprouts and squash.
- Green beans. Our green foods list has more ideas.
- Cranberry sauce and a simple salad. For a lighter side, try our strawberry arugula salad.
This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.
