• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Ruhlman
  • About
  • My Books
  • My Kitchen Essentials
  • Press
  • CV
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • My Books
  • My Kitchen Essentials
  • Press
  • CV
  • Contact
×

How to Roast a Turkey

Published: Nov 20, 2014 · Modified: Feb 3, 2021 by Michael Ruhlman · 16 Comments

Roast-Turkey-done10

Photo by Donna Turner Ruhlman

It's the annual nationwide freak-out. That damned turkey! So many questions, so much uncertainty!

I hope this goes a little ways toward easing your mind if you are among the turkey afflicted. Of course, a detailed recipe and process shots are in my latest book, Ruhlman's How to Roast.

For the last couple of years I've recommended a roast-braise hybrid.

This year a straightforward roast, from the book. Publishers Weekly published a full-on version (see below). Here I just want to go through the basics. You must have good turkey stock on hand, which is easy to do, but you can also buy low-sodium organic broth as well.

Stuff the cavity full of onions and lemon and carrots and celery to keep hot air from circulating in the bird's cavity and overcooking the breast. Truss the bird, or at least tie the drumsticks together. Salt it very generously all over. Put it in a 425˚F oven for 20 minutes or so, then lower the temperature to 375˚F (but the truth is, temperature isn't all that critical; it should be a hot oven is all, but because the bird is so big not as hot as for roasting a chicken). A 12-pound bird will take about one and a half to two hours.

How do you tell when it's done? It doesn't matter. Your goal is to slightly undercook the breast. Because the fact is, the legs and thighs need a lot longer than the breasts. Remove them from the bird and return them to the oven for another hour or so. (They can stay in a 200˚F oven for a couple of hours if you prefer.)

Here's the key part: When the gravy has been thickened and all the sides are finishing up, remove the legs from the oven. Pour an inch or two of turkey stock into the pan you roasted it in, and bring this to a simmer. Take each breast half off and slice it thinly crosswise. Cut the meat from the legs as you wish. Put all the turkey back into the simmering stock to reheat the breast (or to fully cook it if it's still partly raw).

Serve hot, with hot gravy on top!

Still too vague? Publisher's Weekly has posted the entire version from How to Roast.

And please: Relax! Enjoy your family and friends on this most special American holiday.

If you liked this post on roasted turkey, check out these other links:

  • My recent holiday posts on butternut squash soup.
  • Looking to grill your turkey? Try my Spatchcocked Grilled Turkey recipe.
  • Learn more about heritage breed turkeys at the Heritage Turkey Foundation.
  • A Hot Buttered Bourbon Cider Cocktail will warm you up fast on a day as cold as this.

© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.

« Holiday Classic: Aged Eggnog
Cocktail Cookie! The Salty Dog »

Reader Interactions

Comments

  1. joelfinkle

    November 20, 2014 at 11:27 am

    I'm more and more fond of a smoked turkey: Low temp, smoky flavor, and beatiful mahogany-colored skin (although it rarely gets crisp).

    And it really doesn't take too long: A spatchcocked turkey takes about 2.5 hours in a 225F smoker.

    You do lose the drippings -- that's probably the biggest shortcoming for smoking.

    Reply
  2. Larry

    November 20, 2014 at 11:46 am

    Use a drip pan to catch a couple tablespoons of the smoky goodness and add to your classic gravy base. It will add a subtle smoke kick that won't be overbearing.

    Reply
  3. Nick Rogers

    November 20, 2014 at 7:17 pm

    I never really understood the thanksgiving freak out. Roasting most birds are hardly difficult. As delicious as your turkey looks, nothings going to pull me away from the deep frier come turkey day.

    Reply
  4. James O.

    November 20, 2014 at 8:20 pm

    Tempted to try it this way... But the family has come to expect me to do it on the Weber Kettle each year. Something about smoke flavor and all that.

    Reply
  5. Paula B.

    November 20, 2014 at 9:12 pm

    What is a turkey tenderloin and are they any good? Thinking about making one with a couple of turkey thighs in a roast pan, just dinner for two people.

    Reply
  6. Allen

    November 21, 2014 at 12:04 am

    Spatchcock, roast and braise is my preferred method.
    It saves time and guarantees moist cooked meat.
    Only draw back is you do not get to parade the bird around to be admired and regarded.

    Perhaps you could make an authentic looking plastic one - like a fake Xmas tree.

    Sneak it back into the kitchen, pretend you just carved it up, while you just sit back and enjoy a fine beverage.

    Reply
  7. Laurie

    November 21, 2014 at 3:12 am

    Have used the cooking bag for 30 years - All the juices, moist, no mess, great flavor and very little effort! Has taken all the stress out of the turkey!

    Reply
  8. Jacek

    November 21, 2014 at 9:06 am

    mmmmm
    looking very delicious 🙂

    it's time for shoping,
    thx for inspiration

    Reply
  9. Dug

    November 21, 2014 at 11:20 am

    What about stuffing? Are there any other stuffers left in this world? Pan made dressing is flavorless.

    Reply
    • Marsha

      November 26, 2014 at 1:08 pm

      I still stuff and probably will stuff, no matter what.

      Reply
  10. naleśniki

    November 21, 2014 at 5:20 pm

    Absolutely gorgeous and recipe looks delish!

    Reply
  11. Dave Blahnik

    November 22, 2014 at 7:04 pm

    How do I roast a perfect turkey every year for Thansgiving? I roast two chickens.

    Reply
  12. Tana

    November 23, 2014 at 1:01 pm

    One of the best life hacks I ever learned was how to make gravy with no lumps, ever.

    Put the flour into a small jar with 1/2 cup of the juices from the pan. (You can't do this if you're brining the turkey, which is why I never ever brine.) Replace the lid on the jar and shake, shake, shake. Pour that slurry into the gravy pan, and you are ensured to have the smoothest gravy in the world.

    And because I just convinced my host not to brine his turkey, I will share the recipe I've been making since 1994. I've made this turkey at least 20 times, to raves.

    http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Herb-Rub-and-Shiitake-Mushroom-Gravy-801

    Cheers, and happy Thanksgiving to the Ruhlman family. <3

    Reply
  13. Kathy Frye

    November 23, 2014 at 9:19 pm

    Solution to have both smoked turkey and delicious gravy...remove breast from rest of turkey; roast the legs, wings & back the normal way. Smoke the breast by itself...brined or not, as you wish. Now you have the best of both. Happy Thanksgiving!!

    Reply
  14. Julie

    November 24, 2014 at 12:38 pm

    Ruhlman -- You should post the link to your Dad's recipe for Cranberry Sauce with this article. It is delicious. Julie

    Reply

Trackbacks

  1. Holiday Classic: Thanksgiving Dressing | Michael Ruhlman says:
    November 24, 2014 at 1:45 pm

    […] My recent holiday posts on Butternut Squash Soup, How to Make Turkey Stock, Roasted Vegetables, and Roast Turkey. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up for my bimonthly newsletter.

Contact

  • Contact
  • FAQ

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Brunch Pro on the Brunch Pro Theme