Q1: What size roasting pan do I need for a smaller, 8- to 10-pound turkey?

For a smaller turkey, you don't need a giant, specialized roasting pan. A sturdy, 13x9-inch baking dish or a standard rimmed half-sheet pan with a roasting rack will work perfectly. The key is to have a pan that is large enough to allow air to circulate all around the bird.

Q2: Do I really need a roasting rack?

Using a roasting rack is highly recommended. It elevates the turkey off the bottom of the pan, which allows the hot air to circulate underneath the bird. This helps the entire turkey, including the bottom, to cook more evenly and helps the skin on the bottom to get crispier instead of becoming soggy in the pan drippings.

Q3: How do I know when my turkey is done without a meat thermometer?

While a meat thermometer is the only 100% foolproof and safe way to check for doneness, the old-fashioned method is to pierce the thickest part of the thigh with a knife. The juices that run out should be completely clear , with no pink tinge. The leg should also feel loose and wiggle easily in its joint. However, we strongly recommend using an instant-read thermometer for the best and safest result.

Q4: My pan drippings burned during the high-heat roasting stage. What did I do wrong?

This can happen easily during the final, 425°F blast of heat. A simple trick to prevent this is to pour about 1 cup of chicken or turkey broth (or water) into the bottom of the roasting pan before you return the uncovered turkey to the oven for the final stage. This will keep the drippings from scorching and will give you a beautiful, flavorful base for your gravy.

Q5: What are some elegant side dishes to serve with this turkey for a special, non-Thanksgiving meal?

This beautiful roasted turkey is perfect for an elegant Sunday or Christmas dinner. It pairs beautifully with creamy scalloped potato gratin, roasted asparagus with lemon, a si

The Best Juicy & Easy Roast Turkey Recipe

A straightforward and classic recipe for a perfectly roasted turkey. The method involves seasoning a whole turkey inside and out, then stuffing the cavity with simple aromatics like onion, garlic, and fresh herbs to infuse the meat with flavor. The turkey is brushed with melted butter and roasted using a two-temperature method: first at a low temperature while tented with foil to ensure it cooks gently, and then at a high temperature, uncovered, to achieve a perfectly golden-brown and crisp skin.

Author: Grace
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 20 minutes (includes resting time)
Yield: 6-10 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

One 8– to 10-pound turkey
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs (such as thyme, parsley, rosemary, and sage)
2 bay leaves
1 stick (8 tablespoons) unsalted butter, melted

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Instructions

Adjust an oven rack to the lowest position and preheat the oven to 325°F.
Remove any giblets from the turkey cavities. Pat the turkey completely dry with paper towels, both inside and out.
Season the inside of the turkey cavity liberally with salt and pepper. Stuff the cavity with the quartered onion, halved head of garlic, fresh herb sprigs, and bay leaves.
Place the turkey breast-side up on a roasting rack set inside a roasting pan.
Brush the entire outside of the turkey generously with half of the melted butter and sprinkle with salt and pepper.
Tent the turkey loosely with aluminum foil.
Roast for 2 hours.
Remove the foil and baste the turkey with the remaining melted butter.
Increase the oven temperature to 425°F.
Continue to roast, uncovered, for about 45 more minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
Remove the turkey from the oven, transfer to a cutting board, and let it rest for 15 minutes before carving and serving.

Notes

Patting the turkey skin completely dry before brushing with butter is a crucial step for achieving crispy, golden-brown skin.
The two-temperature roasting method ensures the turkey cooks evenly without drying out, while also browning the skin beautifully at the end.
Resting the turkey after roasting is essential for a juicy, tender result as it allows the juices to redistribute throughout the meat.

Nutrition

Serving Size: 1 serving (approx. 6 oz meat)
Calories: 450-550
Sugar: <1 g
Sodium: 400-600 mg
Fat: 25-35 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 1-2 g
Fiber: <1 g
Protein: 45-55 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/roast-turkey-recipe/