One-Pan Roast Turkey

This one-pan roast turkey recipe is perfect for anyone wanting a flavorful, fuss-free holiday centerpiece or Sunday dinner without complicated steps. It delivers juicy meat infused with herbs, and tender vegetables roasted alongside so nothing goes to waste.

I started making this after a busy holiday season when I needed a reliable method without multiple pans. It quickly became a favorite for getting a classic roast on the table with minimal cleanup.

Ingredients

• Whole turkey: between 12 and 14 pounds ensures even roasting—too small and it cooks too fast, too large might dry out.
• Extra virgin olive oil: for moist skin and to help herbs adhere—use a fresh cold-pressed variety for the best flavor.
• Fresh rosemary and thyme: add woodsy, bright notes—chop just before using to maintain their aroma.
• Garlic cloves: crushed release mellow pungency—use firm, plump bulbs for more punch.
• Lemon: halved for stuffing releases citrus steam within the cavity for freshness.
• Carrots: chopped add natural sweetness and soak up drippings—choose firm, bright roots.
• Onions: quartered provide depth and caramelization—look for heavy, dry-skinned bulbs.
• Potatoes: cubed roast into crispy, tender bites—starchy types like Russets work best.
• Low-sodium chicken broth: moistens the roasting pan and helps form flavorful pan juices—go for a quality broth with no added preservatives.

Instructions

Build The Flavor Base:

Preheat your oven to 325 degrees Fahrenheit. Rinse your turkey under cold water then pat dry thoroughly to get crispy skin. Rub the whole bird generously inside and out with olive oil. Season both inside the cavity and skin with salt, pepper, chopped rosemary, and thyme.

Stuff And Arrange:

Place halved lemons and crushed garlic into the turkey cavity. Arrange chopped carrots, quartered onions, and cubed potatoes around the bird in a large roasting pan. Drizzle the vegetables lightly with olive oil and sprinkle with salt and pepper.

Roast With Care:

Put the pan in the oven and roast for about three hours. Check the internal temperature near the thigh, aiming for 165 degrees Fahrenheit to ensure it is safe and juicy. Baste the turkey every 45 minutes or so with pan juices to keep it moist.

Rest Before Carving:

Once cooked, remove the turkey and vegetables from heat. Tent loosely with foil and let the bird rest for at least 20 minutes. This allows juices to redistribute and makes carving easier without drying out the meat.

My favorite part is the herby crispy skin that forms with the olive oil and fresh rosemary. It reminds me of the holiday dinners growing up where everyone gathered in the kitchen while the aromas filled the house—simple rituals like this make the meal memorable.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. Keep turkey and vegetables separate if possible to retain optimal texture. For best results, reheat gently covered in the oven or microwave.

Ingredient Swaps

If fresh herbs are unavailable, use about one teaspoon each of dried rosemary and thyme but add them earlier in cooking to release flavors. Substitute shallots or leeks for onions to vary the flavor profile. Sweet potatoes or parsnips can replace potatoes or carrots for seasonal sweetness.

Serving Ideas

Serve with a crisp green salad to balance richness and cranberry sauce if you enjoy a festive touch. Use pan drippings to make an easy gravy by adding a splash of broth and thickening with a flour or cornstarch slurry.

This recipe brings a classic roast turkey to your table with minimal fuss and maximum flavor every time.

Frequently Asked Recipe Questions

→ What temperature should I roast the turkey at?

Roast the turkey at 325°F (165°C) to ensure even cooking and tender results.

→ How do the herbs enhance the flavor?

Fresh rosemary and thyme add fragrant, earthy notes that complement the turkey’s natural taste.

→ Can I prepare the vegetables in the same pan?

Yes, arranging carrots, onions, and potatoes around the turkey lets them roast in the flavorful pan juices.

→ How long should the turkey rest before carving?

Let the turkey rest at least 20 minutes to allow the juices to redistribute, ensuring moist meat.

→ What is the purpose of stuffing lemons and garlic inside the cavity?

Lemons and garlic infuse the turkey from within, adding brightness and a subtle savory depth.