A Simply Perfect Roast Turkey
This simply perfect roast turkey recipe is all you need for the holidays — it's seasoned with just salt and pepper and basted with rich turkey stock.
- Servings
- 24
- Prep
- 25 min
- Cook
- 240 min
- Total
- 285 min
Ingredients
- 1 (18 pound) whole turkey
- 8 cups prepared stuffing
- 0.5 cup unsalted butter, softened
- salt and freshly ground black pepper to taste
- 1.5 quarts turkey stock, divided
Nutrition
| Calories | 828 kcal |
|---|---|
| Carbohydrate | 15 g |
| Cholesterol | 383 mg |
| Fiber | 1 g |
| Protein | 100 g |
| Fat | 38 g |
| Saturated fat | 11 g |
| Sodium | 756 mg |
| Sugar | 2 g |
Steps
Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the lowest position of the oven.
Remove turkey neck and giblets; pat dry with paper towels. Place breast-side up, on a rack in a large roasting pan.
Loosely fill cavity with stuffing. Rub skin with butter; season with salt and pepper.
Pour 2 cups of turkey stock into the roasting pan.
Loosely tent turkey with aluminum foil; roast for 2 ½ hours, basting with pan juices every 30 minutes. When drippings evaporate, add remaining stock to the pan, 1 to 2 cups at a time.
Remove foil and continue roasting until a meat thermometer inserted in thickest part of thigh reads 165 degrees F (75 degrees C), about 1 ½ hours more.
Let stand for 20 to 30 minutes before carving.
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