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Roaster Oven Turkey Recipe

Use your roaster oven to cook this turkey, and your regular oven for the sides! The turkey in this recipe is basted with a flavorful herb butter made with fresh thyme, rosemary, and sage.

Servings: 12
Course: Others

Ingredients

  • 1 whole turkey (15 pound)
  • 1/2 cup unsalted butter softened (1 stick)
  • 3 cloves garlic minced (1 tablespoon)
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste

Instructions

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  1. Seasoning: In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the turkey. Then rub with olive oil.
  2. Set the roaster oven to 425 °F or the highest temperature setting it will go.
  3. Place a wire rack in a roasting pan. Then place the turkey onto the rack breast side up. If available, insert an ovenproof meat thermometer all the way into the thigh and leave it in during baking.
  4. Place the turkey in the oven and lower the heat to 325°F: When the oven is hot, add the turkey and immediately lower the heat to 325°F.
  5. Roast the turkey: It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven. Baste the turkey with pan juices halfway through. Start checking the internal temperature of the turkey regularly after 2 hours.
  6. Check the doneness: Look at the meat thermometer or insert an instant-read thermometer into the turkey thigh and breast. Your turkey is done as soon as it registers 165°F. If it’s not ready, put it turkey back in the oven.
  7. Rest the turkey: When the turkey is done baking, remove it from the oven. Using an oven mitt, lift one end of the roasting pan lengthwise to allow liquids from the cavity to flow out. Transfer the turkey to a cutting board. Cover with aluminum foil and let it rest for 30 to 60 minutes before carving.