Description
This Oven-Roasted Turkey recipe offers a perfectly seasoned and juicy turkey with a crisp skin, infused with aromatic herbs and spices. The turkey is seasoned inside and out, including under the skin, and roasted gradually to ensure tender, flavorful meat. Ideal for festive occasions and family gatherings, this recipe promises a classic turkey with a golden finish and wonderful aroma.
Ingredients
Scale
Turkey and Seasoning
- 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
Aromatics and Oil
- 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 (such as vegetable or canola oil)
Instructions
- Prepare the Turkey: Line a roasting pan with heavy-duty foil and place a roasting rack inside. Pat the thawed turkey dry inside and out with paper towels. Remove any plastic pop-up thermometers and trussing. Locate the V-shaped wishbone inside the neck opening and gently remove it using a sharp boning knife. Separate the turkey breast from the skin carefully and place the turkey on the prepared rack.
- Make the Seasoning Blend: In a spice grinder or mortar and pestle, combine kosher salt, black pepper, baking powder, dark brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Grind the mixture until finely ground and well blended, about 5 seconds.
- Season the Turkey: Rub the seasoning blend all over the turkey, including under the breast skin and inside the cavity, pressing to help the seasoning adhere. Place the turkey uncovered in the refrigerator for at least 12 hours and up to 2 days to allow the flavors to penetrate.
- Prep for Roasting: Arrange a rack in the lower third of the oven and preheat it to 450°F. Remove the turkey from the refrigerator and gently pat any excess moisture off with paper towels. Stuff the cavity and neck openings with the quartered shallot or onion, lemon, garlic, fresh thyme, and fresh sage, ensuring not to overfill to allow for proper airflow. Drizzle the turkey evenly with neutral oil. Insert a leave-in probe thermometer if using.
- Roast the Turkey: Place the roasting pan with the turkey in the preheated oven and roast for 30 minutes at 450°F. Then reduce the oven temperature to 350°F and continue roasting until an internal temperature of 155°F is reached in the thickest part of the breast and 165°F in the thigh, approximately 1 hour and 30 minutes to 2 hours more.
- Rest and Carve: Remove the turkey from the oven and let it rest uncovered for 45 minutes before carving. This resting period allows the juices to redistribute, ensuring a moist turkey.
Notes
- Removing the wishbone helps make carving easier.
- Refrigerating the seasoned turkey uncovered promotes crispy skin.
- Using a leave-in probe thermometer ensures perfect doneness without guesswork.
- The baking powder in the seasoning blend helps to crisp the skin.
- Do not overstuff the cavity to ensure even cooking and proper airflow.
- Letting the turkey rest before carving retains juices and enhances flavor.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
