The Thanksgiving Turkey is the star of the show during the holidays. This is the easiest way to roast a bird. The 500 Degree Turkey Recipe makes a moist and tender bird every time!
No oven? No problem! Grab this recipe slow cooker turkey breast with stuffing. Perfect for a smaller gathering.
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Why you'll love this recipe
You're going to love this recipe, it's perfect for serving a crowd! Tender juicy turkey every time that's easy to make and delicious.
And if you have leftovers? Be sure to make Turkey Chowder - YUM!!!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- 18-20 Turkey
- onion, carrots and turnips
- chardonnay
- chicken broth
- butter
- salt, pepper, ground cloves and ground nutmeg
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
Before you even start, wash your hands well make sure your hands are clean!
- Preheat oven to 500 degrees.
- Clean & chop the root vegetables into large pieces. Put them into a large roasting pan and put the turkey on top.
- Mix together the butter and spices - salt, pepper, cloves & nutmeg. With clean hands, run the butter spice mixture all over the turkey, inside & out. Separate the skin from the breast meat and get it in there also.
- Mix together the wine and chicken broth and pour it over the turkey. Cover the turkey very tightly with aluminum foil and bake in a preheated 500 degree oven as follows, reducing the oven temperature every half hour;
- First half hour: 500 degrees
- Second half hour: 450 degrees
- Third half hour 400 degrees
- Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 ½ hours more for a 20 lb. turkey.
- Allow to rest for at least a half hour, covered with aluminum foil. Remove the root veggies from the pan and you have a delicious side dish. Carve the turkey & enjoy!
Cooking a smaller turkey
Wait.... what should I do if I'm cooking a smaller turkey?
If your turkey is between 14-17 pounds reduce the high temperature cooking time to 20 minutes.
- 20 minutes: 500 degrees
- 20 minutes: 450 degrees
- 20 minutes: 400 degrees
- Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 ½ hours more for a 16 lb. turkey.
The smallest turkey I've used is a 12 pound turkey. I reduced the high temperature cooking time to 15 minutes.
Equipment
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- This is the turkey roaster I use, except mine is about 100 years old. They last forever!
- You'll also want a turkey baster. This one is great because it comes with a cleaner. It's super affordable as well.
- Instant Read Thermometer - this is the instant read thermometer I have. It's not the cheapest or the most expensive. It's gotten good reviews and I've had it for a couple years!
FAQ's
It will take one day for every 5 pounds of frozen turkey. So if your turkey is 20 pounds, it will take about 4 days. However depending on the temperature of your refrigerator it may take longer. Add an extra day or two.
It introduces rapid bacterial growth. If raw meat stays out for two hours or more it's just plain unsafe.
You're still going to be ok! According to the USDA, the quick-thaw water method is safe. Leave the turkey in its original wrapper. Fill the sink or a tub with COLD water. Submerge the wrapped turkey. Change the water every 30 minutes.
Use the quick-thaw method above.
Technically yes, however by the time the inside is cooked there's a good chance the breast meat will be dry.
No, I do not recommend rinsing your turkey. There is so much risk of cross-contamination getting raw turkey juice splattered and touching another surface. No need to rinse the turkey!
You can add a variety of aromatics to the cavity of the turkey like an onion, lemon, apple, pear and herbs as well.
Yes, cover the turkey, either with aluminum foil or the lid from the roaster. Covering the turkey will help keep the meat moist. Removing the foil partway through the cooking will help brown the skin.
Cook the turkey at high heat for the first hour to seal in the juices.
No, cook the stuffing separately. If you stuff the bird it will change the cooking time. It's best to cook the dressing separately.
A turkey is done when it reads 165 degrees in the thigh and 170 in the breast. Use an instant read meat thermometer to make sure you cook your turkey to the right temperature. Don't touch the thermometer to the bone when you're testing the temperature.
Letting the meat to rest after removing it from the oven allows the juices in the turkey to redistribute.
When preparing a whole turkey, insert the probe into the thickest part of the turkey breast or the thickest part of the thigh without touching the thermometer to the bone.
Personally I don't believe there's a different. A fresh turkey simply hasn't been frozen before leaving the processing plant. Fresh turkeys are also significantly more expensive.
Video
Click on the image to watch this fun video and see me make this recipe from start to finish with extra tips! (Video opens in a new tab).
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Tips
Remove the turkey from the refrigerator 30-60 minutes before roasting to allow it to come to room temperature.
Twist and tuck the wings under the bird. Truss the turkey legs - cross the end of the drumsticks together and tightly tie with twine and make a knot. Snip off the ends of the string.
Keep your turkey moist by adding butter under the skin.
I often add slices of bacon to the top turkey in a weave. This eliminates the need for brining the turkey and makes for crispy, tasty skin!
Don't overcook the turkey.
The best way to test they turkey to ensure it's done is by using a instant read meat thermometer.
Allow the turkey to rest before carving. This helps the juices redistribute and your turkey will be juicy, moist and delicious!
While the turkey rests, take that time to finish the gravy, mashed potatoes, etc. Or.... just sit and have a glass of wine - after all, this is a holiday!
Pro Tip
Oh no! Your turkey is done, but the skin isn't crisp! That's an easy fix! Just brush the skin with pancake syrup and place back in the oven. The skin will turn brown and crispy in just minutes.
Storage
Allow leftovers to cool completely.
Refrigerate: Store leftovers in an airtight container. Cover leftover turkey with chicken stock to keep it moist. Refrigerate up to four days.
Freeze: Leftovers can be frozen up to three months.
Reheating: Place in a casserole dish, cover and reheat in a preheated 350 degree oven until the internal temperature reaches 165 degrees.
Related recipes
When it's time to enjoy leftovers, substitute the chicken for turkey and make this great Chicken Casserole with Stuffing. The flavors are fabulous!
If you have leftover turkey this Turkey Pot Pie recipe is an easy recipe and a great way to transform your leftovers into a whole new meal!
Serve with
Of course you'll need a couple appetizers for thanksgiving dinner while you're waiting for that 500 degree turkey to get done.
- One of my favorite (and it's super easy!) is cream cheese topped with pepper jelly. Serve with crackers for an easy snack!
- This recipe for Baked Brie is SO GOOD (and super simple!).
When it's time to think about the big meal, here are my favorite sides!
- Dressing is a must! This recipe for Sausage and Bacon Stuffing is savory, salty and delicious!
- This recipe for Candied Sweet Potatoes is a must serve for your holiday meal!
- You'll definitely want a big bowl of Mashed Potatoes as well and if you've never made gravy, learn how to make gravy from scratch! Crispy Smashed Potatoes are a great edition as well.
- Buttered Rutabagas are my favorite holiday side dish!
- Steamed Brussels Sprouts and Steamed Green Beans are both yummy AND super simple to make (less than 10 minutes!).
- Holiday dinner isn't complete without rolls - this recipe for frozen bread dough rolls just couldn't be easier!
- Southern Style Collard Greens - rich, delicious and fabulous! Braised Swiss Chard another fabulous green that is terrific with turkey!
If you're looking to have a lazy holiday (and need great options!), here are some of my favorite Christmas Crockpot Dinner Recipes!
We always make a couple of pasta salads - they are great because they are made in advance. Your T-Day will be that much easier!
- Italian Bow Tie Pasta Salad Recipe - light and fresh, this a great vegetarian pasta!
- Classic Macaroni Salad - creamy and crunchy, this is our favorite recipe!
- Chicken Caesar Pasta Salad - this one is simple and easy to make.
Looking for dessert? Here are my favorites!
- Cracker Barrel Fried Apples, over ice cream? Delish! AND this recipe only takes 15 minutes!
Pick one of these or a few! Great additions to your holiday meal!
For all of my delicious holiday side dishes NOT cooked in the oven, click here! And if you're an Instant Pot lover, click here for dozens of pressure cooker side dish recipes!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
500 Degree Turkey Recipe
Ingredients
- 1 18-20 lb Turkey
- 6 cups root vegetables - I use onion, carrots and butternut squash
- 1 cup dry white wine
- 2 cups chicken broth
- 4 tablespoons softened butter
- 1 tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Instructions
- Adjust oven rack to lowest position.
- Preheat oven to 500 degrees
- Remove the bag of giblets from cavity. Blot turkey with paper towels. Cross legs and tie them together with kitchen twine, bend wings under the turkey.
- Clean & chop the root vegetables into large pieces, place them on the bottom of the pan. Place roasting rack in pan, place turkey breast side up on rack.
- Mix together the butter and spices - salt, pepper, cloves & nutmeg. With clean hands, run the butter mixture all over the inside and outside of the turkey. Separate the skin from the breast meat and get it in there also.
- Mix together the wine and chicken broth and pour it over the turkey. Cover the turkey very tightly with aluminum foil and bake in a preheated 500 degree oven as follows;
- First half hour: 500 degrees
- Second half hour: 450 degrees
- Third half hour 400 degrees
- Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 ½ hours more for a 20 lb. turkey.
- Allow to rest for at least a half hour, covered with aluminum foil. Remove the root veggies from the pan and you have a delicious side dish! Carve the turkey & enjoy!
Notes
- 20 minutes: 500 degrees
- 20 minutes: 450 degrees
- 20 minutes: 400 degrees
- Turn heat down to 350 and continue cooking for one hour. Remove the foil. Baste turkey as it continues to cook. It will take about 1 ½ hours more for a 16 lb. turkey.
Lois says
I have done my turkey this way several times and every time I have done it always it tender and juicy and everybody enjoys it. So good.