Get ready to transform your holiday meal from ordinary to extraordinary with this foolproof Simple Oven Roasted Turkey recipe! Whether you're a novice cook or a seasoned chef, this method guarantees a golden-brown, succulent turkey that will be the star of your dining table. Imagine cutting into a perfectly roasted bird with crispy skin, tender meat, and a rich, homemade gravy that will have everyone asking for your culinary secrets.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup butter, softened
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 cups turkey broth
- 1/4 cup all-purpose flour
Instructions
- Remove turkey from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 325°F (165°C).
- Remove giblets and neck from turkey cavity. Rinse turkey inside and out with cold water, then pat completely dry with paper towels.
- In a small bowl, mix softened butter with salt, black pepper, garlic powder, and onion powder to create a seasoned butter mixture.
- Gently loosen turkey skin with your hands, being careful not to tear it. Spread seasoned butter evenly under the skin, covering breast and thigh areas.
- Place turkey breast-side up on a roasting rack inside a large roasting pan. Tuck wing tips under the body to prevent burning.
- If desired, loosely stuff turkey cavity with herbs like rosemary, thyme, or quartered onions for additional flavor (optional).
- Tie turkey legs together with kitchen twine to ensure even cooking.
- Pour 2 cups of turkey broth into the bottom of the roasting pan to prevent drippings from burning.
- Cover turkey loosely with aluminum foil and place in preheated oven.
- Roast for approximately 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove foil during the last 30-45 minutes of cooking to allow skin to brown and crisp.
- Remove turkey from oven and let rest for 20-30 minutes before carving to allow juices to redistribute.
- For gravy, strain pan drippings into a saucepan. Whisk flour into remaining 2 cups of turkey broth, then gradually add to drippings, stirring constantly until thickened.
- Carve turkey and serve with hot gravy on the side.
Tips
- Temperature Matters: Always let your turkey come to room temperature before roasting to ensure even cooking.
- Seasoned Butter Technique: The key to incredibly flavorful meat is gently separating the skin and spreading seasoned butter underneath.
- Moisture is King: Using turkey broth in the bottom of the pan prevents burning and keeps the meat juicy.
- Don't Rush the Resting: Letting the turkey rest after cooking is crucial - it allows the juices to redistribute, ensuring each slice is moist and delicious.
- Use a Meat Thermometer: Always check the internal temperature (165°F) to guarantee the turkey is fully cooked and safe to eat.
- Crispy Skin Hack: Remove the foil during the last 30-45 minutes of cooking to achieve that beautiful golden-brown exterior.
- Gravy Pro Tip: Whisk flour into broth separately before adding to pan drippings to prevent lumps in your gravy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 145mg
