I’m delighted to present you all with my childhood turkey! People really overthink turkey. This delicious, buttery bird is so easy to make – no brining necessary! I vastly prefer a classic roasted turkey because it’s so easy to make and the juice makes the BEST turkey gravy.

Whatever you do, don’t stuff your turkey with stuffing. The bread will completely dry out the bird. Instead stuff the cavity with aromatic orange wedges, apple wedges, and tons of fresh herbs. Season the turkey really well with salt and pepper, smother with butter, then season with more salt and pepper. Voila! A juicy bird with crispy skin.

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Some of my favorite turkey accompaniments include Sweet Potato Casserole, Roasted Acorn Squash Salad, Brussels Sprouts with Cranberries and Goat Cheese, Mushroom Sourdough Stuffing, Baked Potato Casserole, and Homemade Cranberry Sauce.

Note: You absolutely have to cook the turkey breast-side up. Your turkey WILL be ruined if you roast it upside down. The flat side (the bone) should be flat on the pan. To double check, make sure the wings on the side of the bird are pointing up and not down.

Classic Roasted Turkey

12-15 pound turkey (thawed if frozen)
Sea salt, black pepper
1 apple, quartered
1 orange, quartered
1 bunch fresh rosemary
2 sprigs fresh sage
1 bunch fresh thyme
6 Tbsp unsalted butter, softened

1. Preheat oven to 350 degrees. 
2. Remove turkey from fridge one hour before roasting. Rinse turkey and pat dry. Remove giblets and reserve for gravy.
3. Stuff the turkey cavity with orange wedges, apple wedges, fresh rosemary, sage, and thyme.
4. Season turkey well with sea salt and freshly ground black pepper. 
5. Smother softened butter all over turkey. Season well with more sea salt and black pepper.
6. Place turkey in roasting pan breast-side up and roast for about 2.5-3 hours, basting occasionally with pan juices, until the internal temperature of the breast reaches 165 degrees. Remove from oven and cover with foil. Let rest for 30 minutes before carving. Garnish with more apple wedges and fresh herbs.

Note: Plan on about cooking for 13 minutes per pound, so if your turkey is 18 pounds, YES, you’ll need to cook it longer than the recommended 2.5 hours for 12 pounds. Thermometers don’t lie so keep roasting until the the breast reaches 165 degrees.