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Simple Turkey Recipe | Perfectly Juicy Turkey

Turkey is the centrepiece of the dining table during Christmas and Thanksgiving. This has to be the simplest Turkey recipe I've made so far. Plan ahead to roast a gorgeous, perfectly juicy turkey. It's going to be a crowd pleaser!
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Thawing and rest at room temperature 3 d 2 hrs
Total Time 3 d 4 hrs 30 mins
Course dinner, lunch, Main Course, Salad
Cuisine Western
Servings 10 people
Calories 540 kcal


  • 5.15 kg turkey thawed
  • 200 g butter melted
  • Salt seasoned to taste
  • Black pepper seasoned to taste
  • 1 head garlic
  • 1 big onion
  • 30 g fresh rosemary
  • 30 g fresh thyme
  • 30 g fresh parsley
  • 30 g fresh sage
  • 1-2 lemon wash and quartered
  • 1-2 big apple washed and cored
  • 2-4 cups water


  • Thaw turkey completely in the fridge, unwrapped. Allow 1 day for every 1.6kg / 4lbs of turkey. Give an extra day to completely thaw. Remove from fridge 2 hours to allow turkey to reach room temperature.
  • Drain the water from the turkey thoroughly. Pat dry the turkey all over with a paper towel.
  • Remove neck (usually from large cavity), giblets (usually in a packaged from the small neck cavity), and feathers if any.
    remove giblets
  • Pre heat oven to 175 degree celsius.
  • Wash and cut lemons and apples into quarters. Peel and chop big onion. Peel garlic. Mince 3-4 garlic cloves (for herb butter). Cut some rosemary leaves to make 1 tbsp (for herb butter).
  • Melt butter. Add minced garlic, 1 tbsp cut rosemary leaves, salt and pepper and mix well to make the herb butter.
    melted butter
  • Place turkey on a roasting pan with a roasting rack. Liberally spread herb butter all over the turkey, above and below, and inside of cavity.
  • Stuff the large cavity with cut lemons, apples, onion, garlic, rosemary, sage, thyme, and parsley. For the small neck cavity, stuff bunch of rosemary, sage, thyme, and parsley.
    stuff turkey
  • Place remaining herb leaves in between the folds of the turkey wings and thighs, and under the turkey. Tuck wings under the turkey body.
    prepping the turkey
  • Add remaining apples, garlic and onion to the bottom of roasting pan. Note I didn't add lemon as I do not want to add the sourness to the drippings. Add 3 cups of water.
  • Roast the turkey at 175 degree celsius for 2 hours, breast side up. Monitor to ensure the skin doesn't get burnt and water at the bottom of the pan doesn't dry up. If the water dries up, add more water to the bottom of the pan.
    turkey recipe
  • Use a meat thermometer to monitor the internal temperature of the turkey, insert the meat thermometer at the thickest part of the turkey at the breast, in the oven. The internal temperature should reach the recommended 74 degree celsius (165 degree farenheits).
    meat temperature
  • Remove roast turkey from the oven and let it rest for 15-30 minutes before carving.
    turkey is ready

To make turkey gravy

  • Collect drippings and the cooked bits from the bottom of the roasting pan. Mash the cooked bits through a sieve. Leave the drippings aside and let the gravy subside and the oil surface. Remove the oil from the surface.
    turkey drippings
  • Melt 1 tbsp butter in a saucepan. Add 2 cups of gravy from the drippings and let it simmer.
    turkey gravy
  • Add 1/2 cup of cooking cream and let it simmer.
    turkey gravy
  • Mix 1 tbsp of all purpose flour to 2 tbsp of water. Add the mixture to the gravy and let it simmer. Then remove from pan.
    turkey gravy


Keyword Christmas turkey, roast meat, roast turkey, thanksgiving turkey, turkey