How to Cook a Turkey: Easy Roast Turkey with Cranberry Chutney

5 from 5 votes

This super simple turkey recipe is no brine, no baste, and no stress. So easy, with juicy, moist turkey every time.

Prep Time30

Cook Time3

Resting time1

Course: Dinner

Cuisine: American

Keyword: Easy Turkey

Servings:

Preheat oven to 325ºF. Position turkey breast-side up on an oiled rack placed inside a shallow roasting pan or baking dish. Remove neck and giblets from turkey cavity.
Gently use your fingers to lift the skin of the turkey breast. Mash the sage into the butter and smear butter evenly over the entire turkey, gently pushing it under the skin of the breast. Sprinkle turkey all over with salt and black pepper.
Pour a cup of water into the bottom of the roasting pan.
Roast turkey for approximately 3 hours and 20 minutes, covering the neck and wings with foil about halfway through to prevent over-browning. A meat thermometer inserted in the thickest part of the thigh, away from the bone, should register 165ºF. Let turkey rest at room temperature for one hour to redistribute the juices.

In a medium saucepan, heat oil over medium heat. Add onion and cook until very soft, about 15 minutes, reducing heat if starting to crisp. Add ginger and cook a minute more.
Stir in cranberries, water, sugar, maple syrup, vinegar and cloves. Simmer, uncovered, until cranberries pop, about 10 minutes; cool to room temperature or refrigerate. Serve turkey with cranberry chutney.

Plan about 11 minutes of cooking time per pound of turkey and begin checking the temperature 45 minutes before you expect it to be done.
If you have a convection oven, you can cook it at 325ºF on convection and it will be done up to an hour sooner.