Before you cook
Before you start Equipment you'll need
- Roasting pan with rack — Elevates turkey above drippings for even heat circulation and crispy skin on all sides
- Kitchen twine — Secures legs and wings close to body for even cooking and professional presentation
- Meat thermometer — Essential for food safety - ensures turkey reaches safe internal temperature of 165°F without overcooking
- Paper towels — Removes surface moisture for better browning and crisper skin
- Small mixing bowl — Holds herb butter mixture for easy application under and over turkey skin
Safety Safety & allergen notes
- Chicken must reach internal temperature of 165°F to be safe to eat - use a meat thermometer to check thickest part of thigh
- Hot roasting pan and juices can cause severe burns - use oven mitts when handling
- Wash hands, cutting boards, and utensils with hot soapy water after handling raw chicken to prevent cross-contamination
- Keep raw chicken refrigerated until ready to cook and never leave at room temperature for more than 2 hours
- Let chicken rest 10-15 minutes after roasting before carving - internal juices are extremely hot
Ingredients
Instructions
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Preheat and temper chicken
Preheat oven to 425°F and remove whole chicken from refrigerator 30 minutes before cooking to bring to room temperature.
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Dry the chicken
Pat whole chicken completely dry inside and out with paper towels.
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Oil the chicken
Rub olive oil all over the chicken skin and inside the cavity.
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Make spice mixture
Mix salt, black pepper, garlic powder, dried thyme, and paprika in a small bowl.
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Season the chicken
Season chicken generously with spice mixture, rubbing it under and over the skin.
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Stuff the cavity
Stuff cavity with lemon halves, onion quarters, and fresh rosemary sprigs if using.
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Truss the chicken
Truss chicken by tying legs together with kitchen twine and tucking wing tips under the body.
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Position in roasting pan
Place chicken breast-side up on a rack in a roasting pan.
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Brush with butter
Brush melted butter over the skin for extra browning.
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Roast the chicken
Roast for 60-75 minutes until internal temperature reaches 165°F in the thickest part of the thigh.
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Rest before carving
Let chicken rest for 10 minutes before carving to allow juices to redistribute.
Chef's notes
Refrigerate cooked chicken covered for up to 3 days before serving
Reserve pan drippings for gravy - strain and refrigerate up to 2 days
Pairs well with roasted root vegetables or creamy mashed potatoes