Simple Delicious Oven Roasted Turkey
Putting a Juicy Oven Roasted Turkey on the table for the holidays has never been easier with this simple recipe. All you need are just a few pantry staples for this no-fuss recipe, and you'll have a delicious main dish everyone will enjoy.
Servings: 10 servings
Calories: 122kcal
Ingredients
- 1 10-12 pound turkey, thawed
- 1 large onion, peeled and quartered
- 1 large lemon, quartered
- 1 (1-ounce) package fresh sage
- 1 (1-ounce) package fresh rosemary
- 1 (1-ounce)package fresh thyme
- 8 cloves garlic
- 10 tablespoons room temperature butter
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
Instructions
- Arrange the oven rack so the turkey will sit in the center of the oven, then preheat oven to 325 degrees.
- Make the herb butter by adding the softened butter, 6 cloves of minced garlic, 1 tablespoon of thyme, 1 tablespoon of rosemary, 1 tablespoon of sage and 1 teaspoon of salt to a small bowl and stir to combine. Set aside.
- Remove the neck and giblets from inside the cavity of the room-temperature turkey. Pat the outside of the turkey dry with paper towels. Sprinkle the inner cavity of the turkey with the remaining salt and pepper.
- Stuff the turkey cavity with the onion, lemon wedges, remaining 2 cloves of garlic, and the remaining fresh herbs, and tie the legs together. Place the turkey on a roasting rack inside a roasting pan and tuck the wings underneath the turkey.
- Melt the garlic herb butter, in the microwave or over low heat, and brush over the outside skin of the turkey.
- Place the turkey in the oven and roast at 325 degrees for approximately 13-15 minutes per pound, or until the internal temperature reaches 165 degrees. Use an instant-read thermometer inserted between the turkey breast and the thigh.***Check the turkey about halfway through the cook time. If the skin is getting too brown, place a large piece of foil over the bird and continue to cook. ***
- When done, remove from the oven and let rest for 30 to 45 minutes before carving.
Notes
- Thaw a frozen turkey in the refrigerator, allowing approximately 24 hours for every 4-5 pounds turkey.
- A good rule of thumb is to cook a turkey (unstuffed) for 13-15 minutes per pound at 325°F (163°C). Use a meat thermometer inserted into the thigh to ensure the internal temperature reaches 165°F (74°C.)
- Allow the turkey to sit for at least 45 minutes to give the meat time to absorb the juices. Cutting it too soon can result in the juices dripping out and ending up on the bottom of the pan versus in the meat.
- Store any remaining turkey in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 558mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg