This roast turkey recipe is simple and classic, yet will help you succeed on Thanksgiving day. Whether this is your first time hosting or you 20th, follow these instructions for a bronzed exterior and juicy interior.

I’ve partnered with my favorite grocery store, New Seasons Market, to help you create a memorable main dish. Pre-order your fresh Diestel Turkey at New Seasons either online or by telephone. If you reserve your turkey by 11/23/19 you will get $15 off of your entire holiday purchase.

When shopping for your Thanksgiving turkey and sides also remember to look for pretty produce to arrange around your turkey platter. Items such as oranges with leaves still attached, pomegranates, bulk grapes, nuts in their shells, etc. help to create a gorgeous, fall platter.

Choose mandarins with pretty, green leaves still attached.

 

Choose a selection of bulk grapes.

Roast Turkey

Tip: Add 45 minutes resting time to the total time making your turkey. See * below for details.

1 fresh Diestel turkey

1 package poultry rub (I like Urban Accents Smokey Peppercorn and Herb Turkey Rub)

2-3 tbsp olive oil

2 cups of chicken broth or water

1 cup white wine

Preheat oven to 325 degrees. Position rack to lowest spot in your oven. While your oven is preheating, remove your turkey from package over a sink and take out giblets and neck from cavity. Set giblets and neck on bottom of roasting pan which will be used for making gravy later (see gravy recipe at end of post).

Place turkey on rack breast side up in roasting pan. Mix package of rub with olive oil in small bowl and slather on entire turkey. Stuff bird, if desired.

Pour two cups of broth or water in bottom of pan. Place turkey in oven and use roasting times below as a guideline.

Please note that I highly recommend using a digital thermometer and testing the turkey’s temperature often during roasting. Often my turkey is finished roasting much faster than recommended times. Your turkey is ready when the thigh reaches 175 degrees.

Thermapen digital thermometer

About an hour into roasting, pour 1 cup of white wine over the turkey and into the roasting pan. It will add another layer of full flavor to your gravy.

Roasting Times. Guidelines only!

12 to 14 lbs – 2 – 2 1/2 hours

15 to 17 lbs – 2 1/2 to 3 hours

18 to 22 lbs – 3 – 3 1/2 hours

During the roasting time, add broth or water to the pan as needed to avoid burning at the bottom of the pan.

When thermometer reads 175 degrees at the thigh, remove turkey from oven and set turkey on a carving board.

*Let rest, about 45 minutes, before carving to allow juices to reabsorb into the turkey. Without this crucial resting time the juices will leak out when the turkey is cut making for dry meat.

Save your pan drippings if making gravy. See below:

Rich Gravy

Pan drippings

Reserved neck and giblets from the turkey

6-7 cups chicken broth or water

1 stick of butter

3/4 cup all-purpose flour

2 bay leaves

While the turkey rests, transfer the neck pieces and giblets to a bowl. When cool enough to handle, dice the giblets and set aside. Discard neck. Pour the liquid from the roasting pan into a measuring cup, scraping up any browned bits. Add enough broth to measure 2 quarts.

Melt the butter in a large pan over medium heat. Whisk in flour and cook to a dark brown color, about 10 to 15 minutes. Whisk often until no flour clumps remain and to avoid burning. Slowly whisk in giblet pieces, pan drippings, and bay leaves. Simmer until thickened and gravy no longer tastes like flour, about 25 minutes. Season with salt and pepper to taste.

Classic Roast Turkey

Tip: Add 45 minutes resting time to the total time making your turkey. See * below for details.
Course: Main Course
Cuisine: American
Keyword: holidays, New Seasons Market, Thanksgiving, turkey

Equipment

  • Roasting pan with rack

Ingredients

  • 1 fresh Diestel turkey from New Seasons Market
  • 1 package poultry rub I like Urban Accents Smokey Peppercorn and Herb Turkey Rub
  • 2-3 tbsp olive oil
  • 2 cups of chicken broth or water
  • 1 cup white wine

Instructions

  • Preheat oven to 325 degrees. Position rack to lowest spot in your oven. While your oven is preheating, remove your turkey from package over a sink and take out giblets and neck from cavity. Set giblets and neck on bottom of roasting pan which will be used for making gravy later (see gravy recipe at end of blog post).
  • Place turkey on rack breast side up in roasting pan. Mix package of rub with olive oil in small bowl and slather on entire turkey. Stuff bird, if desired.
  • Pour two cups of broth or water in bottom of pan. Place turkey in oven and use roasting times below as a guideline.
  • About an hour into roasting, pour 1 cup of white wine over the turkey and into the roasting pan. It will add another layer of full flavor to your gravy.
  • Roasting Times. Guidelines only!
    12 to 14 lbs - 2 - 2 1/2 hours
    15 to 17 lbs - 2 1/2 to 3 hours
    18 to 22 lbs - 3 - 3 1/2 hours
  • During the roasting time, add broth or water to the pan as needed to avoid burning at the bottom of the pan.
  • When thermometer reads 175 degrees at the thigh, remove turkey from oven and set turkey on a carving board.
  • *Let rest, about 45 minutes, before carving to allow juices to reabsorb into the turkey. Without this crucial resting time the juices will leak out when the turkey is cut making for dry meat.

Notes

Save your pan drippings if making gravy. Please see gravy recipe at bottom of blog post.

This post was sponsored by New Seasons Market.