Easy Oven Roasted Turkey Recipe

A whole turkey is easier to make than you might think! Use this easy oven-roasted turkey recipe the next time you want to make a whole bird. The directions are easy to follow, and your poultry meal will be simply delicious.

Easy Oven Roasted Turkey Recipe

● Making a whole turkey can intimidate some people. For many people (my mother included), the “worst” part is sticking your hand inside the bird’s cavities. May I suggest a disposable latex (or non-latex) glove? It can help you get past the ewwwwww-factor.

● Some people swear by basting every 15 to 30 minutes the last hour of cooking. I am not one of those people. However, there is nothing wrong with that.

● Having turkey for dinner outside of a major holiday is on the rise! According to the National Turkey Federation – America Gobbles up Turkey! “Turkey consumption has nearly doubled over the past 25 years. In 2016, per capita turkey consumption was 16.6 pounds compared to 8.3 pounds in 1975.”

Notes:

● This recipe is for a fresh or defrosted turkey. Do not try and cook a frozen turkey in the oven.

● Poultry herbs are your taste choice, but commonly used ones are: Sage, Thyme, Marjoram, and/or Rosemary. You can buy a nice little package in the grocery store: fresh poultry herb blend.

● It is recommended that your turkey is tested by an accurate meat thermometer instead of going by the cooking time.

● Some ovens will cook a bit hotter or slower than others, or may have an internal temperature gauge that is incorrect. Again, follow the meat thermometer instead of cook time instructions on the package. You can use them as a guide, but the meat thermometer is the way to go.

● If the turkey is browning too quickly, cover the top with aluminum foil to slow down the browning.

● Reserve the giblets for making turkey gravy!

● These directions are based on an unstuffed turkey. If you would like to add extra flavor to the inside of the turkey, add a few lemons that have been rolled and pricked with a fork, as well as some peeled onions. Here are my basic how to cook a turkey instructions.

Easy Oven Roasted Turkey Ingredients:

● 1 Turkey, 12 – 14 lbs. (defrosted or fresh)
● ¾ cup Butter
● 1 tsp Seasoning Salt
● 1 tsp Poultry Seasoning
● 3 TBSP fresh Poultry Herbs, chopped (Sage, Thyme, Marjoram, and/or Rosemary)
● ½ tsp Pepper
● ½ tsp Garlic Powder
● Salt, to taste
● 2 cups Water

Easy Oven Roasted Turkey Mise en Place:

● Roasting Pan (large enough to hold your bird)
● Non-stick Spray
● Measuring Cup
● Measuring Spoons
● Bowl
● Thermometer
● Aluminum Foil

Easy Oven Roasted Turkey Directions:

● Preheat the oven to 350°F.
● Spray your roasting pan and pan-rack with non-stick spray.
● Remove neck and giblet bag from inside the turkey cavities. Reserve if making giblet gravy. Discard if not making giblet gravy.
● Wash the turkey inside and out, pat dry.
● Rinse your defrosted or fresh turkey inside and out.
● Place the freshly washed turkey into the roasting pan, and pat dry with a clean kitchen towel.
● In a small bowl, combine all ¾ cup butter, 1 teaspoon of seasoning salt, 1 teaspoon poultry seasoning, 3 tablespoons of fresh poultry herbs, chopped ( which can include any combination of these fresh herbs your family prefers: sage, thyme, marjoram, and/or rosemary), ½ teaspoon pepper, and ½ teaspoon of garlic powder. Mix well.
● Using clean hands, rub the butter all over the top of the bird. Remember to do the legs and wings. If there is any butter left, spread it on the inside of the bird.
● Salt and pepper (to taste) the inside cavity of the bird.
● Pour the water into the bottom of the roasting pan.

● Place the roasting pan containing the turkey in the bottom rack of the preheated 350°F oven.
● Roast the turkey for 3 – 3 ½ hours or until a thermometer inserted into the thickest part of the thigh, reads 180°F.
● Remove the turkey from the oven.

● Being very careful, move the turkey from the roasting pan onto the serving dish and place a sheet of foil over the bird to “tent” it. This is so the cooked turkey can rest, and the juices can redistribute throughout the turkey. You can tent it for up to 20 minutes before cutting, and it will still be hot. It does continue to cook a bit while under the aluminum foil tent, so be aware of that.
● Reserve the juices at the bottom of the roasting pan to make turkey gravy.

Yield: 12 servings

Easy Oven Roasted Turkey Recipe

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A whole turkey is easier to make than you might think! Use this easy oven roasted turkey recipe the next time you want to make a whole bird. The directions are easy to follow, and your poultry meal will be simply delicious.

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Additional Time 20 minutes

Total Time 4 hours 5 minutes

Ingredients

• 1 Turkey, 12 – 14 lbs. (defrosted or fresh)
• ¾ cup Butter
• 1 tsp Seasoning Salt
• 1 tsp Poultry Seasoning
• 3 TBSP fresh Poultry Herbs, chopped (Sage, Thyme, Marjoram, and/or Rosemary)
• ½ tsp Pepper
• ½ tsp Garlic Powder
• Salt, to taste
• 2 cups Water

Instructions

1. Preheat the oven to 350°F.
2. Spray your roasting pan and pan-rack with non-stick spray.
3. Remove neck and giblet bag from inside the turkey cavities. Reserve if making giblet gravy. Discard if not making giblet gravy.
4. Wash the turkey inside and out, pat dry.
5. Rinse your defrosted or fresh turkey inside and out.
6. Place the freshly washed turkey into the roasting pan, and pat dry with a clean kitchen towel.
7. In a small bowl, combine all ¾ cup butter, 1 teaspoon of seasoning salt, 1 teaspoon poultry seasoning, 3 tablespoons of fresh poultry herbs, chopped ( which can include any combination of these fresh herbs your family prefers: sage, thyme, marjoram, and/or rosemary), ½ teaspoon pepper, and ½ teaspoon of garlic powder. Mix well.
8. Using clean hands, rub the butter all over the top of the bird. Remember to do the legs and wings. If there is any butter left, spread it on the inside of the bird.
9. Salt and pepper (to taste) the inside cavity of the bird.
10. Pour the water into the bottom of the roasting pan.
11. Place the roasting pan containing the turkey in the bottom rack of the preheated 350°F oven.
12. Roast the turkey for 3 – 3 ½ hours or until a thermometer inserted into the thickest part of the thigh, reads 180°F.
13. Remove the turkey from the oven.
14. Being very careful, move the turkey from the roasting pan onto the serving dish and place a sheet of foil over the bird to "tent" it. This is so the cooked turkey can rest, and the juices can redistribute throughout the turkey. You can tent it for up to 20 minutes before cutting, and it will still be hot. It does continue to cook a bit while under the aluminum foil tent, so be aware of that.
15. Reserve the juices at the bottom of the roasting pan to make turkey gravy.

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Nutrition Information:

Yield:

12

Serving Size:

1lb
Amount Per Serving: Calories: 109Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 271mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you like turkey, you are going to love these fabulous turkey recipes:

● How to Make Turkey Gravy – Turkey gravy goes hand and hand with roasted turkey. Instead of buying canned or jarred turkey gravy the next time you make a bird, why not make your own? It is easier than you think!

● Turkey Shepherd’s Pie Recipe – When you have holiday leftovers it can be difficult to think of new recipe ideas to use up the rest of the meal. This Turkey Shepherd’s Pie one easy to make, delicious turkey leftovers recipe that the whole family will love!

● Turkey Turnover Recipe – Leftover turkey never tasted so good! Make great use of leftover turkey (or chicken) with this fast and easy to make Turkey Turnover recipe.

● For more Recipes on Ann’s Entitled Life, click here.

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