The Best Roast Turkey Recipe Vanilla Glaze
The Best Roast Turkey Recipe Vanilla Glaze
Your guide to a perfectly roasted and seasoned turkey every time. Herb-Glazed Roast Turkey is a juicy, moist display stuffer.
This roast turkey is delicious! The turkey skin came out very crispy and delicious, and the meat was tender. Try Turkey Noodle Soup, Easy Turkey Tetrazzini, Turkey Chili, or Creamed Turkey and Noodles for every bite of delicious turkey.
Perfect every time!
If you’ve been showing an entree at Thanksgiving, it can be a little intimidating! Whether you’re preparing for yourself or a small family, or an entire gang… I’ve got you!
Just follow these easy steps and you’ll have the perfect roast turkey every time! I even have tips on how to choose a turkey (size) and a guide to making sure your frozen turkey is thawed and ready to eat.
After baking, you’ll be topped with a delicious vanilla glaze. This glaze adds a lot of flavor and helps you get a crispy crust that’s sure to be a hit! Take it easy and start making those yummy noodles and must-make pies!
How to Roast Turkey
Prepare. Preheat oven to 425.
season. Brush the entire skin of the turkey with olive oil and sprinkle with salt and pepper. Place about 2/3 of the vegetables and apples on the bottom of a baking sheet with an overhead rack.
tie. Place the turkey in the roasting pan and stuff the remaining vegetables into the turkey. If the turkey legs are not already tied together, tie them with kitchen twine.
bake. Roast the turkey uncovered in the oven for 30 minutes, then cover loosely with foil. Turn heat to 375 degrees and bake for another 2-2.5 hours. The turkey is fully cooked when a thermometer inserted into the thickest part of the thigh reads 165 degrees.
turkey glaze
glaze. To finish the turkey, stir the glaze together. Brush the glaze over the turkey, then return the turkey to the oven and roast for 15-20 minutes, until golden brown.
rest. Remove from oven, discard vegetables, and let rest 10-20 minutes before serving.
Turkey Prep Notes
right size: When making turkeys, you usually plan on about 1-1.5 pounds per person. If your family loves leftover turkey, be sure to plan for 1.5 per person.
If you have a big family like me, I can’t possibly buy a 30 pound turkey. You can cook and serve two smaller turkeys so everyone gets some.
fully thawed: It is very important to calculate how long it will take to thaw a turkey. The easiest way is to thaw it in the refrigerator, but if you need to thaw faster, you can use cold water.
- Refrigerator: When defrosting in the refrigerator, plan on 4-5 hours per pound. Once fully thawed, it can be kept in the refrigerator for another 2 days before it needs to be cooked.
- Cold water: Put the bird in a bucket of cold water. You need to change the water every 30 minutes. Plan to take 30 minutes per pound. After the turkey is defrosted, it needs to be cooked immediately.
Baking Tips
Baking Notes:
- Use a roasting pan with an elevated rack so the bird is above the liquid.
- Apply every 40-45 minutes. If the drippings evaporate before the turkey is done, add a little more broth to the bottom of the pot.
- If the turkey is browning faster than it cooks, you can cover the top with a piece of tin foil to keep the skin from burning.
cooking time + storage
Cooking time: Internal temperature needs to reach 165°F. Many turkeys will come with a small plastic insert that pops out when done. You can also buy a thermometer to improve accuracy. Be sure to insert it into the thickest part of the turkey. Use the following times to help you gauge how long a full bake might take:
Not populated:
- 10 – 18 lbs: 3-3.5 hours
- 18 – 22 lbs: 3.5-4 hours
- 22 – 24 lbs: 2-2.5 hours
- 24 – 29 lbs: 4.5-5 hours
Stuffed:
- 10 – 18 lbs: 3.5-4.5 hours
- 18 – 22 lbs: 4.5-5 hours
- 22 – 24 lbs: 5-5.5 hours
- 24 – 29 lbs: 5.5-6.5 hours stuffed
Rest the turkey: Line a baking sheet with a wire rack. After removing the tukey from the oil, place it on a wire rack. Cover the turkey with a piece of foil and let it rest for 20 minutes.
store information
Remove the meat from the bones. shop Refrigerate for 3-4 days or freeze for 2-3 months in an airtight container.
Side dishes that must be made:
main course
American food
Cook Time 3 hours 20 minutes
Total time 3 hours 20 minutes
Serving Size 12
Calories 786 kcal
by Lil’ Luna
Turkey:
- 1 14-16 pound turkey, thawed and marinated
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Granny Smith apples cored and sliced
- 2-3 carrots peeled and cut into 1-inch pieces
- 1 onion diced
- 5-6 stalks celery cut into 1-inch pieces
For varnishes:
- 1 teaspoon grated thyme
- 1 cup honey
- 1/2 cup melted butter
- 2 teaspoons dried sage leaves
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
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Preheat oven to 425.
-
Brush the entire skin of the turkey with olive oil and sprinkle with salt and pepper. Place about 2/3 of the vegetables and apples on the bottom of a baking sheet with an overhead rack.
-
Place the turkey in the roasting pan and stuff the remaining vegetables into the turkey. If the turkey legs are not already tied together, tie them with kitchen twine.
-
Roast the turkey uncovered in the oven for 30 minutes, then cover loosely with foil. Turn the heat to 375 degrees and bake for another 2-2.5 hours. The turkey is fully cooked when a thermometer inserted into the thickest part of the thigh reads 165 degrees.
-
To finish the turkey, stir the glaze together. Brush the glaze over the turkey, then return the turkey to the oven and roast for 15-20 minutes, until golden brown. Remove from oven, discard vegetables, and let rest 10-20 minutes before serving.