Classic roast turkey

    3 hours 45 min

    Christmas dinner is sure to be a hit with this classic roast turkey with fresh herbs and simple seasoning.

    29 people made this

    Makes: 24 servings

    • 1 onion, coarsely chopped
    • 1 stick celery, coarsely chopped
    • 1 carrot, coarsely chopped
    • 1 (5.5kg) turkey, defrosted and giblets removed
    • 2 tablespoons salt
    • 1 tablespoon pepper
    • 1 teaspoon cayenne pepper
    • 3 tablespoons butter
    • 4 sprigs fresh rosemary
    • 1/2 bunch chopped fresh sage

    Prep:30min  ›  Cook:3hr  ›  Extra time:15min resting  ›  Ready in:3hr45min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Place onion, celery, and carrot in a large, shallow roasting tin.
    3. Place turkey, breast side up, on top of the vegetables in the roasting tin. Pat the outside and inside of the turkey dry with kitchen paper.
    4. Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird.
    5. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.
    6. Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with kitchen string.
    7. Brush outside of the turkey completely with the melted butter. Season with remaining 2/3 of the salt mixture.
    8. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. A kitchen thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. Remove the turkey from the oven and allow to rest in a warm area (covered with a double sheet of aluminium foil) 10 to 15 minutes before carving and serving.

    See it on my blog

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    Reviews in English (76)


    I recommend this recipe to anyone who wants an easy, delicious bird. This recipe turned out great for me... I followed it exactly.  -  01 Jan 2013  (Review from Allrecipes US | Canada)


    Thank You, Thank you, thank you!!! This is an excellent recipe!! Simple, but simply perfection!! The bird is so moist, and no fuss with brining!!  -  21 Nov 2012  (Review from Allrecipes US | Canada)


    This was my first year cooking a turkey from scratch. The recipe is flexible but the technique that he explains in the video made this year a complete 100% success! Thanks Chef John!  -  23 Nov 2012  (Review from Allrecipes US | Canada)