Easy Roast Turkey Recipe – No Brining, No Basting, No Stuffing
Roasting a turkey doesn’t have to be complicated! No need for brining, basting, or stuffing—this simple and easy method will give you a deliciously juicy turkey with minimal effort. Plus, we’ll share a few tips to ensure your turkey stays moist and flavorful.
Why This Recipe Works
No extra prep like brining or stuffing.
A simple roasting technique that keeps the turkey juicy.
Perfect for both small and large holiday gatherings.
Ingredients
1 whole turkey (about 4.5 kg / 10 lbs)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 cup (240 ml) chicken stock
Step-by-Step Instructions
1. Prepare the Turkey
Take the turkey out of the fridge about an hour before cooking. This helps it cook more evenly.
Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Remove the giblets and neck from the cavity (you can save these for stock).
Tuck the tips of the legs into the cavity and fold the wing tips underneath to prevent burning.
2. Season and Prep for Roasting
Pat the turkey dry with paper towels to help the skin crisp up.
Rub the olive oil all over the turkey.
Sprinkle salt and pepper evenly over the skin.
Place the turkey on a wire rack over a large roasting tray.
Pour the chicken stock into the base of the tray—this helps steam the turkey, keeping it moist and flavorful.
3. Cover and Roast
Tent the turkey with foil, ensuring there are no gaps but avoiding direct contact with the turkey. This allows steam to circulate while roasting.
Place in the oven and roast according to the size of your turkey:
4.5 kg (10 lbs) turkey → about 3 hours
Remove the foil for the last hour to allow the skin to crisp up.
4. Check for Doneness
Pierce the thickest part of the turkey with a skewer; the juices should run clear. If they are pink, return the turkey to the oven for a little longer.
For a precise check, use a meat thermometer:
Breast: 70°C (150°F)
Thigh: 70°C (150°F)
The turkey’s temperature will continue to rise slightly while resting.
5. Rest the Turkey
Transfer the turkey to a warm serving plate.
Let it rest for 30 to 60 minutes before carving—this is crucial for a juicy turkey.
Do not cover it with foil, as this can make the skin soggy.
Final Tips
Save the pan juices to use in homemade gravy.
Serve on warm plates to keep the turkey hot when serving.
Use leftovers wisely—turkey sandwiches, soups, and casseroles are great options!
This easy method guarantees a flavorful, juicy roast turkey without the hassle of basting, brining, or stuffing. Perfect for any festive occasion!
Want more holiday cooking tips? Check out our recipes for side dishes, gravies, and creative ways to use leftover turkey!
