This easy roast turkey recipe by Ina Garten is perfect for a simple yet flavorful dinner. The dry brine with rosemary, lemon, and thyme ensures a juicy and tender bird with crispy skin. Using common ingredients, this flexible recipe allows for easy substitutions to suit your taste.
Ingredients Needed
- 3 tbsp kosher salt (or fine sea salt)
- 1 tbsp fresh rosemary, finely chopped
- Zest of 1 lemon
- 1 whole turkey (5.5–6.5 kg)
- 1 large yellow onion, unpeeled, cut into eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 60g (4 tbsp) unsalted butter, melted
- Freshly ground black pepper
How To Make Accidental Turkey
- Dry Brining (1–2 Days Ahead): Mix salt, rosemary, and lemon zest in a bowl. Wash and pat the turkey dry. Sprinkle 1 tbsp of the salt mixture inside the cavity and rub the rest over the skin, including under the wings and legs. Place the turkey in a shallow dish, cover tightly with cling film, and refrigerate for 1–2 days. The day before roasting, remove the cling film and leave the turkey uncovered in the fridge to dry out.
- Preheating the Oven: Heat the oven to 230°C (450°F) and ensure it is clean.
- Preparing the Turkey: Stuff the cavity with onion, lemon, and thyme. Tie the legs together and tuck the wings close to the body. Brush the turkey all over with melted butter and season with salt and black pepper.
- Roasting the Turkey: Place the turkey in the oven legs first and roast for 45 minutes. Reduce the oven temperature to 160°C (325°F) and continue roasting for about 1 hour, until the breast reaches 74°C (165°F) and the thigh reaches 82°C (180°F) on a meat thermometer.
- Resting and Serving: Remove from the oven, cover with foil, and rest for 20–30 minutes before carving. Serve with the pan juices.
Recipe Tips
- Dry Brine for Juiciness: Applying a dry brine of salt, rosemary, and lemon zest to the turkey 1–2 days before roasting enhances flavor and keeps the meat moist.
- Uncover for Crispy Skin: Leaving the turkey uncovered in the refrigerator the day before roasting helps dry the skin, resulting in a crispier texture.
- Proper Stuffing: Filling the cavity with aromatic ingredients like onion, lemon, and thyme infuses the meat with additional flavor during roasting.
- Monitor Internal Temperature: Using a meat thermometer ensures the turkey is cooked to perfection—aim for 74°C (165°F) in the breast and 82°C (180°F) in the thigh.
- Rest Before Carving: Allowing the turkey to rest under foil for 20–30 minutes after roasting lets the juices redistribute, resulting in moist and tender slices.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover accidental turkey in an airtight container and refrigerate for up to 4 days.
- Freeze: Wrap leftover accidental turkey slices tightly in aluminum foil or place them in freezer-safe bags. Freeze for up to 3 months. To thaw, transfer the turkey to the refrigerator and let it defrost overnight before reheating.
- Reheating: Wrap leftover accidental turkey slices in foil and reheat in the oven at 325°F for 20–25 minutes, or microwave on a plate covered with a damp paper towel in 30-second intervals until hot.
Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 594 kcal
- Total Fat: 16.2 g
- Saturated Fat: 4.68 g
- Cholesterol: 342 mg
- Sodium: 216 mg
- Potassium: 864 mg
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 108 g
Try More Recipes:
Barefoot Contessa Accidental Turkey
Description
This easy roast turkey recipe by Barefoot Contessa Accidental Turkey is perfect for a simple yet flavorful dinner. The dry brine with rosemary, lemon, and thyme ensures a juicy and tender bird with crispy skin. Using common ingredients, this flexible recipe allows for easy substitutions to suit your taste.
Ingredients
Instructions
- Dry Brining (1–2 Days Ahead): Mix salt, rosemary, and lemon zest in a bowl. Wash and pat the turkey dry. Sprinkle 1 tbsp of the salt mixture inside the cavity and rub the rest over the skin, including under the wings and legs. Place the turkey in a shallow dish, cover tightly with cling film, and refrigerate for 1–2 days. The day before roasting, remove the cling film and leave the turkey uncovered in the fridge to dry out.
- Preheating the Oven: Heat the oven to 230°C (450°F) and ensure it is clean.
- Preparing the Turkey: Stuff the cavity with onion, lemon, and thyme. Tie the legs together and tuck the wings close to the body. Brush the turkey all over with melted butter and season with salt and black pepper.
- Roasting the Turkey: Place the turkey in the oven legs first and roast for 45 minutes. Reduce the oven temperature to 160°C (325°F) and continue roasting for about 1 hour, until the breast reaches 74°C (165°F) and the thigh reaches 82°C (180°F) on a meat thermometer.
- Resting and Serving: Remove from the oven, cover with foil, and rest for 20–30 minutes before carving. Serve with the pan juices.
Notes
- Dry Brine for Juiciness: Applying a dry brine of salt, rosemary, and lemon zest to the turkey 1–2 days before roasting enhances flavor and keeps the meat moist.
- Uncover for Crispy Skin: Leaving the turkey uncovered in the refrigerator the day before roasting helps dry the skin, resulting in a crispier texture.
- Proper Stuffing: Filling the cavity with aromatic ingredients like onion, lemon, and thyme infuses the meat with additional flavor during roasting.
- Monitor Internal Temperature: Using a meat thermometer ensures the turkey is cooked to perfection—aim for 74°C (165°F) in the breast and 82°C (180°F) in the thigh.
- Rest Before Carving: Allowing the turkey to rest under foil for 20–30 minutes after roasting lets the juices redistribute, resulting in moist and tender slices.
Barefoot Contessa Accidental Turkey