Print Recipe

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



  • 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


  • 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.


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