This Oven Roaster Turkey Recipe is juicy and crispy all at the same time. Seasoned with just the right spices, it is sure to become a family favorite during your Christmas, Thanksgiving family dinner.
Making this oven roaster turkey recipe for a group? Then your going to want to serve it alongside some mashed potatoes. And I have just the right recipe for you with my Instant Pot Garlic Mashed Potatoes recipe!
Want anther tasty turkey recipe? Try my Baked Turkey Wings sometime as well.
I have included an easy homemade gravy recipes as well that utilizes the drippings from the bird right here. So whether your cooking for a large crowd or just a few you will be pleased with this recipe.
IS ROASTED TURKEY HEALTHY
Yes, it is packed full of nutrients and is considered a lean protein.
Here in Canada we have our Thanksgiving and Christmas holidays pretty far apart. So we tend to have Turkey twice per year.
I have made a few Turkey’s myself over the years and also have watched family and friends prepare it, so you can rest assured this recipe is a Winner!
By following some basic tips you too will achieve a super moist and crispy turkey this holiday season guaranteed.
How to make Oven Roaster Turkey Recipe
- Allow the bird to fully defrost and then sit on the counter at least one hour prior to baking, this ensure that the skin doesn’t break and that the bird cooks properly thought out.
- Butter the turkey all over with solid butter as well as liquid.
- Place 1 cup of water into the bottom of the pan to prevent burning and aid in creating the gravy.
- Bast the turkey every hour to ensure it stays moist.
- Cover the legs and wings of the turkey with tinfoil and place the birds legs towards the back of the oven where it’s the hottest and where the bird needs most the cooking. “The breasts always cook the fastest.
- Do not stuff the bird with stuffing, rather make the dressing on the side.
Note: If you notice the bird getting to BROWN during the last hour, you can put some aluminum foil around it. Or just cover the wings to prevent burning.
CAN ROASTED TURKEY BREAST BE FROZEN
Yes, as long as the Turkey was fresh not frozen in the first place. You can freeze any leftovers or make another recipe the very next day.
Now what is turkey without the stuffing? It’s really not a complete holiday meal now is it, so that part is definitely something you do not want to forget!
Personally I do not make my stuffing in the turkey, and I encourage you not to either. Even though I was raised to do so, I find my turkey comes out much better cooked without it in the bird.
My stuffing recipe is listed below, if you too choose to do the stuffing outside the bird. Otherwise you can do the same thing and just stuff the bird, keeping in mind you may need to cook it longer.
HOW LONG WILL ROASTED TURKEY KEEP IN THE FRIDGE
Ruffly 2 to 3 days once it has been cooked. Be sure to seal it in a container of sorts so that it does not dry out!
Looking for another way to make a Turkey?
Looking for an awesome Dressing recipe? Try my Sweet and Savory Stuffing
More Christmas & Thanksgiving recipes you may like:
- Brussel Sprouts with bacon
- Butter Herb & Parmesan Mushrooms
- Turkey Pot Pies
- Creamy Cheese Mashed Potatoes
- Honey Mustard Brussel Sprouts
- Shredded Brussel Sprouts with Bacon and Balsamic
Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes! for more inspiration!
- 1 14 pound Turkey
- 1/2 cup Butter
- 1 Lemon
- 3 tbsp Fresh Rosemary
- 3 tbsp Fresh Parsley
- 2 tbsp Sage
- 3 tbsp Thyme
- 4 Garlic cloves
- Pinch of Salt and Pepper to taste
- Start by thawing your turkey in advance to preparing it, best to do this in the fridge 48 hours prior. Once thawed place on the shelf one hour prior to preparing.
- Rinse your Turkey under cold water for a few minutes and then remove the neck and other things in the cavity and cook on the side if desired. Or use to make a Gravy.
- Chopped, Fresh Parsley, Thyme, Rosemary up and set aside.
- Chop one Onion in half and 1/2 a lemon along with two garlic and set aside.
- Season inside the bird with salt and pepper, and then stuff with half a lemon, two onion halves, garlic pieces and then close the cavity with toothpicks and tie the legs of the bird with twin.
- Pour the juice of the other half of the lemon all over the bird and then brush with butter.
- Season with salt and pepper and then place bird "BREAST SIDE" down and bake at 400 for one hour.
- One the hour is up, turn down the oven to 350 and cook for one more hour.
- Once the bird has been cooking for 2 hours, remove the bird and turn it over so its "BREAST SIDE UP" and cook for the remaining hour.
- Before you remove the Turkey, probe it with a thermometer it should reach a temperature of 165-170 degrees. Be careful not to touch the bone, rather insert it right into the breast for an accurate reading.
- If it has reached the desired temperature, remove from the oven and allow it to sit for 30 minutes before carving otherwise you will have a dry Turkey.
TO MAKE GRAVY FROM THE DRIPPINGS: HOMEMADE TURKEY GRAVY
- Simply take 1 cup of the pans juices, leave behind the particles and place in a saucepan over medium heat. Add in 3/4 cup of flour and stir constantly.
- Then add in 1 1/cup cups of Chicken broth, season with salt and pepper and stir till it reaches a smooth texture. Add more flour to thicken up if desired. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1611Total Fat: 70gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 896mgSodium: 920mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 227g
These calculations are based off Nutritionix