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Oven-Roasted Turkey

A classic dish perfect for holiday dinners and special occasions, featuring crispy skin and juicy meat.
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Prep Time 12 hours
Cook Time 2 hours 30 minutes
Total Time 14 hours 30 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece (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 piece shallot or small yellow onion, quartered
  • 1 head of garlic, halved through the equator
  • 1 piece lemon, quartered
  • 1 small bunch fresh sage
  • 1 small bunch fresh thyme
  • 1/4 cup neutral oil

Method
 

Preparation
  1. Line a roasting pan with heavy-duty foil and place a roasting rack inside the pan.
  2. Pat the turkey dry inside and out with paper towels and remove any plastic pop-up thermometers and trussing.
  3. Locate the V-shaped wishbone inside the neck opening of the turkey and cut it free with a sharp boning knife.
  4. Separate the turkey breast from the skin with your fingers and then place the turkey on the prepared rack.
Seasoning
  1. 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.
  2. Rub the seasoning generously all over the turkey, making sure to get under the breast skin and inside the cavity.
  3. Refrigerate the seasoned turkey uncovered for at least 12 hours, or up to 2 days for better flavor.
Cooking
  1. Preheat oven to 450°F (230°C) and arrange a rack in the lower third.
  2. Stuff the turkey cavity with the shallot, lemon, garlic, fresh thyme, and sage.
  3. Drizzle the turkey with oil and insert a leave-in probe thermometer if using.
  4. Transfer the roasting pan to the oven and roast the turkey for 30 minutes.
  5. 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.
Resting and Serving
  1. Let the turkey rest uncovered for 45 minutes before carving.

Notes

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.