Easy roast turkey

Learn how to make a delicious and easy roast turkey

📝 Ingredients

• 1 whole turkey (See Recipe Note)
• 1 tbsp olive oil (See Recipe Note)
• 1 tsp salt (See Recipe Note)
• 1/2 tsp pepper (See Recipe Note)
• 2 tbsp pomegranate molasses (or honey)
• 1 tsp Herbes de Provence, or italian seasoning
• 1 tsp dried sage
• 1 tsp celery salt

👨‍🍳 Instructions

1. 1Preheat your oven to 450 °F
2. 2Dry: Prepare your turkey by patting it dry with paper towels and removing the giblets (these can be set aside to be used in another recipe, or discarded).
3. 3Arrange: You will be wrapping your turkey entirely with foil and to do so, prepare your sheets of aluminum foil and parchment paper in the following way:Cut two large pieces of foil. Lay the first one horizontally on your counter and then place a second piece of foil vertically on top of it - you will have created a "t". Repeat with two more pieces of aluminum foil. Next, cut two large pieces of parchment paper, and place them on top of the aluminum foil, in a "t" shape as well.
4. 4Season: Place your turkey in the center of your aluminum foil / parchment paper. Pour the olive oil on your hands, and gently rub the turkey all over. Sprinkle with salt and pepper.
5. 5Wrap your turkey entirely. Start with your vertical layers and then your horizontal layers. Your aluminum foil sheets need to be long enough that you can scrunch them together to seal them. Your entire turkey needs to be fully and tightly wrapped.
6. 6Roast: Place your wrapped turkey in your roasting pan and place in the lower rack of your preheated oven.
7. 7Cooking time will depend on the size of your turkey. Estimate 11 minutes per pound. See Recipe Note.
8. 8Once your turkey is cooked remove it from the oven and very carefully start opening up the aluminum packaging. Escaping steam can burn you, so consider wearing kitchen gloves or use tongs. Carefully peel away the top layers of aluminum foil / parchment paper, exposing the top of the bird, and most of the side. At this point you can use a meat thermometer to ensure that your turkey is cooked. The meat thermometer should register at 180 °F when inserted into the thigh (careful not to touch bone). If your turkey still needs time in the oven, you can return it to finish cooking without rewrapping it. Cut away the excess aluminum foil that you have unwrapped.
9. 9Season: Once your turkey is cooked brush the exposed top and sides with pomegranate molasses. Sprinkle with Herbes de Provence, sage and celery salt.
10. 10Brown: Return the turkey to the oven for an additional 15 minutes, or just long enough to give it some colour.
11. 11Cool: Remove from the oven and carefully transfer the turkey to a cutting board, removing all of the aluminum foil wrapping. The turkey will be quite tender and risks falling apart. Transfer it carefully.
12. 12Rest: Tent your turkey loosely with aluminum foil and let it rest for 15 minutes.
13. 13Carve your turkey, and enjoy!