Roast Turkey
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Excellent
Roast Turkey
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Tips and tricks to get the perfectly juicy turkey with seasoned, crisp skin!
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Ingredients
- 12 lb whole turkey
- ½ c. olive oil
- ¼ c. butter softened
- 2 Tbsp garlic powder
- 2 tsp dried basil
- 1 tsp ground sage
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 c. chicken broth
- 1 yellow onion peeled and quartered
- 1 garlic bulb
Instructions
- Preheat the oven to 325 degrees F. Clean the turkey (discard giblets and organs). Place in a roasting pan with a lid.
- Season the inside of the turkey with black pepper and salt. Place quartered onion and garlic in the cavity of turkey.
- In a small bowl combine olive oil, butter, garlic powder, basil, sage, and paprika.
- Gently lift the skin away from the turkey and rub half of the mixture under the skin. Make sure sure to flip the turkey and do this to the underside of the bird and the drumsticks etc.
- Rub the remaining butter mixture on the outside of the turkey.
- Pour chicken broth in the bottom of the pan. Place cover on pan.
- Bake in the preheated oven for 3 hours. Remove the lid of the pan, baste the turkey and return to the oven uncovered. Cook until turkey is browned and the thickest part of the thigh is 165 degrees F.
- Remove turkey from the oven, tent with aluminum foil and allow to rest for 30 minutes before carving.
Notes
- The rule of thumb is 15 minutes of cooking time (at 325 degrees) for every pound. So, just multiply the weight of your turkey by 15 and then divide by 60. That will give you an estimated cooking time. So, if you have a 10-pound one you would need 150 minutes of cooking time which is 2 and 1/2 hours.
- Keep in mind this is an estimate – you should always check the internal temperature. It is fully cooked when the temperature is 165 degrees F at the thickest part of the thigh.
- If you bake it at a higher or lower oven temperature you will need to adjust the time, too. My estimate assumes you bake it at 325 degrees.
- This is something people used to do, but it’s not necessary. The problem when you do this is that you risk spreading bacteria around your sink and counters.
- Unless the recipe specifies this step (for example, turkeys that are brined) feel free to skip it!
- Technically, you can but I don’t recommend it because it will take a lot longer! It’s always better to bake a fully thawed one, so if you have a frozen one make sure to allow plenty of time for it to thaw in the refrigerator.
- Honestly, they are not reliable and it’s better to use a meat thermometer to determine if it’s done. You won’t run the risk of over or under-cooking it!
- Allowing it to rest for 30 minutes lets the juices redistribute back into the meat. If you slice it as soon as it comes out of the oven the juices will run out and the meat will be dryer. For the juiciest turkey always let it rest!
- This is a tough question because it depends on your refrigerator and the size of your turkey! My best advice is to give it several days to thaw or longer if you have a big one.
- The safest way thaw it is in the refrigerator – don’t thaw it at room temperature!
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
2g
(1%)
Protein
70g
(140%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Cholesterol
242mg
(81%)
Sodium
736mg
(31%)
Potassium
793mg
(23%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
398IU
(8%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 242mg | 81% |
| Sodium | 736mg | 31% |
| Potassium | 793mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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