Q1: Why is my turkey always dry?

The number one culprit is almost always overcooking. The only way to prevent this is to use a reliable meat thermometer. The old trick of waiting for the "juices to run clear" is notoriously unreliable and often leads to a dry breast.

Q2: Do I need to brine my turkey for this recipe?

No! The beauty of this simple method is that it is designed to keep the turkey moist and flavorful without the extra, messy step of brining.

Q3: How much turkey do I need per person?

A good rule of thumb is to plan for about 1 1/2 pounds of turkey per person. This will ensure you have plenty for dinner and for some delicious leftovers!

Q4: How do I get super crispy skin?

The two most important secrets are a very dry skin to start with, and the initial high-heat blast in the oven. For an even crispier result, you can even leave your raw, salted turkey uncovered in the refrigerator overnight. This will thoroughly dry out the skin.

Q5: How do I know when my turkey is properly thawed?

A frozen turkey needs to thaw slowly and safely in the refrigerator. A good rule of thumb is to allow at least 24 hours of thawing time for every 4 to 5 pounds of turkey.

Classic Roast Turkey (A Simple, Foolproof Recipe!)

A classic and straightforward recipe for a ‘Simple Roasted Turkey,’ a perfect centerpiece for a holiday meal like Thanksgiving. The turkey is simply prepared by patting it dry, seasoning generously with salt and pepper, and stuffing the cavity with aromatics like onion, garlic, and bay leaves. It’s roasted using a two-temperature method—starting at high heat to brown the skin, then finishing at a lower temperature until perfectly cooked through. The pan drippings are reserved for making a delicious gravy.

Author: Evelyn

Ingredients

1 (14- to 16-lb.) whole turkey, thawed if frozen, giblets and neck reserved
2 Tbsp. kosher salt
1 Tbsp. black pepper
1 large (12 oz.) yellow onion, quartered
3 bay leaves
1 head garlic, halved crosswise
2 Tbsp. olive oil
Kitchen twine

Instructions

Preheat the oven to 450°F with the oven rack in the lower third. Place a roasting rack in a large, foil-lined roasting pan.
Pat the turkey completely dry with paper towels.
Season the turkey on all sides with the salt and pepper. Place the quartered onion, bay leaves, and halved garlic head into the turkey’s cavity.
Tie the ends of the legs together with kitchen twine and tuck the wing tips under the body.
Place the turkey, breast side up, on the rack in the prepared pan and brush it all over with olive oil.
Bake in the lower third of the oven for 45 minutes.
Loosely cover the turkey with aluminum foil and reduce the oven temperature to 350°F.
Continue baking for 1 1/2 to 2 hours, until a meat thermometer inserted into the thickest portion of the thigh registers 165°F.
Transfer the turkey to a cutting board, tent it with foil, and let it rest for 30 minutes before carving.
Pour the pan drippings through a fine-mesh strainer into a bowl to reserve for gravy.

Notes

This is a quintessential main course for a holiday feast, especially Thanksgiving.
The recipe uses a two-temperature roasting method—starting high and then finishing low—to achieve a golden-brown skin while keeping the meat juicy.
Patting the turkey skin completely dry before brushing it with oil is a crucial step for achieving a crispy, golden-brown skin.
Resting the turkey for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
The reserved pan drippings are perfect for making a homemade turkey gravy.

Find it online: https://cookupjoy.com/classic-roast-turkey/