why make this recipe
Oven-roasted turkey is a classic dish that brings joy to any gathering. It is perfect for holiday dinners, family feasts, or any special occasion. Making it in the oven allows the skin to become crispy, while keeping the meat juicy and flavorful. With a few simple ingredients and techniques, you can create a delicious centerpiece for your table that everyone will love.
how to make Oven-Roasted Turkey
Ingredients :
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 Tbsp. freshly ground black pepper
- 1 Tbsp. baking powder
- 1 Tbsp. dark brown sugar
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 shallot or small yellow onion, quartered
- 1 head of garlic, halved through the equator
- 1 lemon, quartered
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
- 1/4 cup neutral oil
Directions :
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Line a roasting pan with heavy-duty foil and place a roasting rack inside the pan. Pat the turkey dry inside and out with paper towels and remove any plastic pop-up thermometers and trussing. Locate the V-shaped wishbone inside the neck opening of the turkey and, using a sharp boning knife, make long incisions on both sides to cut it free. Pry the bone loose with a dry paper towel or clean kitchen towel and discard it. Separate the turkey breast from the skin with your fingers and then place the turkey on the prepared rack.
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In a spice grinder or mortar and pestle, mix the kosher salt, black pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Grind until everything is finely mixed, about 5 seconds.
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Rub the seasoning generously all over the turkey, making sure to get under the breast skin and inside the cavity. Press the seasoning in so it sticks well. Refrigerate the seasoned turkey uncovered for at least 12 hours, or up to 2 days for better flavor.
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When ready to cook, arrange a rack in the lower third of the oven and preheat it to 450°F (230°C). Pat the turkey again with paper towels to remove any excess moisture. Stuff the cavity and neck opening with the shallot, lemon, garlic, fresh thyme, and sage. Make sure not to overfill it for proper airflow. Drizzle the turkey with oil and insert a leave-in probe thermometer if using. Transfer the roasting pan to the oven.
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Roast the turkey for 30 minutes. Then reduce the oven temperature to 350°F (175°C). Continue to roast until the thickest part of the breast reaches 155°F (68°C) and the thigh reaches 165°F (74°C), which will take about 1 hour and 30 minutes to 2 hours more.
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Let the turkey rest uncovered for 45 minutes before carving.
how to serve Oven-Roasted Turkey
Serve the oven-roasted turkey on a large platter, garnished with fresh herbs or lemon slices. Offer various side dishes such as mashed potatoes, green beans, cranberry sauce, and stuffing to round out the meal. Don’t forget to have plenty of gravy on hand!
how to store Oven-Roasted Turkey
If you have leftovers, let the turkey cool down to room temperature before refrigerating. Store it in an airtight container in the fridge for up to 3 days. You can also freeze the turkey for longer storage; wrap it tightly in foil or freezer bags for up to 2-3 months.
tips to make Oven-Roasted Turkey
- Make sure the turkey is completely thawed before you start cooking.
- Let the turkey sit at room temperature for about 30 minutes before roasting to ensure even cooking.
- Use a meat thermometer to check the turkey’s doneness for best results.
- Save the carcass for making turkey broth or soup later.
variation (if any)
You can experiment with different herbs and spices in the seasoning mix. Try adding rosemary or lemon zest for a unique twist. Some people also like to brine the turkey before roasting for extra moisture.
FAQs
1. How long does it take to roast a 12-pound turkey?
It typically takes about 2-2.5 hours to fully roast a 12-pound turkey at 350°F (175°C).
2. Can I roast a turkey without a roasting rack?
Yes, if you don’t have a roasting rack, you can use chopped vegetables like carrots and celery as a base for the turkey to sit on.
3. Should I cover the turkey while it cooks?
No, keep the turkey uncovered for the majority of cooking to ensure the skin gets crispy. You can tent it with foil if it starts to brown too much before it reaches the proper temperature.
Enjoy your delicious oven-roasted turkey!
Oven-Roasted Turkey
Ingredients
Method
- Line a roasting pan with heavy-duty foil and place a roasting rack inside the pan.
- Pat the turkey dry inside and out with paper towels and remove any plastic pop-up thermometers and trussing.
- Locate the V-shaped wishbone inside the neck opening of the turkey and cut it free with a sharp boning knife.
- Separate the turkey breast from the skin with your fingers and then place the turkey on the prepared rack.
- In a spice grinder or mortar and pestle, mix the kosher salt, black pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika.
- Rub the seasoning generously all over the turkey, making sure to get under the breast skin and inside the cavity.
- Refrigerate the seasoned turkey uncovered for at least 12 hours, or up to 2 days for better flavor.
- Preheat oven to 450°F (230°C) and arrange a rack in the lower third.
- Stuff the turkey cavity with the shallot, lemon, garlic, fresh thyme, and sage.
- Drizzle the turkey with oil and insert a leave-in probe thermometer if using.
- Transfer the roasting pan to the oven and roast the turkey for 30 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue to roast until the thickest part of the breast reaches 155°F (68°C) and the thigh reaches 165°F (74°C), about 1 hour and 30 minutes to 2 hours more.
- Let the turkey rest uncovered for 45 minutes before carving.
