Photo: Mikkel Vang Photo by: Photo: Mikkel Vang

Classic Roast Turkey

This recipe goes with Savory Gravy

Real Simple NOVEMBER 2007

  • Yield: Makes 6 to 8 servings
  • Prep time: 15 Minutes
  • Other: 3 Hours, 45 Minutes


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


Heat oven to 425° F.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 574
  • Calories from fat: 49%
  • Fat: 31g
  • Saturated fat: 8g
  • Cholesterol: 229mg
  • Sodium: 365mg
  • Carbohydrate: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 68g

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Classic Roast Turkey Recipe