A whole oven roasted turkey with crisp skin and juicy, tender meat is the quintessential focal point of the Thanksgiving table. Even if this is your first time cooking the holiday turkey, your bird will turn out perfectly with the proper preparation! While not essential, consider using a brine, which helps ensure moist meat and adds extra flavor. And whether you brine or not, start defrosting your turkey 2-3 days prior to cooking so you’re beginning on the holiday with completely thawed meat.
Prep Time: 30 minutes
Inactive Time: 48-74 hours
Cook Time: 2 hours 30 minutes
Total Time: 51-77 hours
Turkey Ingredients
- 1 (12-16 lb.) turkey, thawed
- 1 onion, quartered
- 1 lemon, quartered
- 1 apple, quartered
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage leaves
Brine Ingredients:
- 2 gallons cold water
- 2 cups apple juice or cider
- 1 ½ cup kosher salt
- 1 cup brown sugar
- 2 oranges, sliced
- 2 lemons, sliced
- 5-6 cloves garlic, smashed
- 5-6 sprigs fresh rosemary
Herb Butter Ingredients:
- ¼ lb. butter
- 5-6 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp. fresh rosemary, chopped
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. fresh sage, chopped
- Salt & pepper, to taste
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SERVES12
Instructions
- Make sure the turkey is slowly and completely thawed to ensure it cooks through by allowing it to defrost 2-3 days total in the refrigerator. Remember to remove the neck and giblets from inside the turkey.
- Brine (optional): In a large pot add all brine ingredients; simmer until salt and sugar have dissolved, about 2-3 minutes. Allow the mixture to cool completely so your turkey does not begin cooking when added. Fully submerge the turkey in the pot – or add brine and turkey to a brining bag – and place in refrigerator for at least 12-24 hours. When ready to cook, remove from brine, rinse with cool water and pat dry.
- Herb butter: In a small saucepan, melt the butter and combine all other ingredients; set aside.
- Preheat the oven to 500 degrees.
- Place the turkey that has been patted dry in a roasting pan. Stuff the cavity of the turkey with all turkey ingredients. Use your fingers to loosen and lift the skin above the breast and smooth about half of the herb butter inside. Brush the other half of the herb butter on the outside of the turkey. Tie the legs of the bird together with twine and tuck the wing tips behind the shoulder.
- Roast the turkey at 500 degrees for 30 minutes and then turn the oven down to 350 degrees. Continue roasting for about 2 more hours, or until a meat thermometer reads 161 degrees in the thickest part of the breast.
- As delicious as your turkey will smell, let the turkey rest for 15 minutes before carving!
If you enjoyed the Oven Roasted Turkey from this recipe, check out five more unique ways to cook your turkey!