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Best-Ever Slimmed-Down Roast Turkey

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“from - check your own points but should be 4 points per 3 oz cooked.”
4hrs 50mins

Ingredients Nutrition


  1. Remove turkey from refrigerator several hours before cooking. Position a rack in the lowest position of the oven and preheat to 325ºF.
  2. Reserve the turkey neck and giblets to use in gravy or stock. Pull out the pads of yellow fat at both sides of the tail and discard. (These are sometimes already removed by the processor, so don't worry if they aren't present.) If desired, rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the turkey's neck skin to the back. Fold the turkey's wings akimbo behind the back (the tips will rest behind the turkey's "shoulders") or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing and cover the stuffing with a small piece of aluminum foil. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  3. Brush the turkey all over with the butter. Mix together the salt and pepper and season the turkey all over. Tightly cover the breast area (but not the wings) with foil. Place the turkey, breast side up, on a rack in the roasting pan. Pour 2 cups of turkey stock into the bottom of the pan.
  4. Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180ºF and the stuffing is at least 165ºF, about 4 1/4 hours. (See estimated roasting times below.) Whenever the drippings evaporate, add broth to moisten them, one cup at a time, as needed. During the last hour of the roasting time, remove the foil and baste at least once to allow the skin to brown.
  5. Transfer the turkey to a large serving platter and let it stand at least 40 minutes before carving (it will not cool off; this allows the hot juices to retract back into the turkey meat), which gives you plenty of time for making the gravy and for finishing any other last-minute dishes.
  6. Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 180 to 185ºF.

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