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Oven-Roasted Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 54 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 14 hours 40 minutes
  • Yield: 8 - 10 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This oven-roasted turkey recipe delivers a perfectly juicy and flavorful bird using a dry-brine method with a homemade spice rub. The turkey is seasoned inside and out, roasted at high heat to crisp the skin, then finished at a lower temperature for tender, succulent meat. Aromatics like shallots, garlic, lemon, and fresh herbs are placed inside the cavity for added depth of flavor. Resting the turkey after roasting ensures the juices redistribute for a moist and delicious holiday centerpiece.

Ingredients

Scale

Turkey and Aromatics

  • 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
  • 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

Dry Brine Spice Rub

  • 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

Instructions

  1. Prepare the Turkey: Line a roasting pan with heavy-duty foil and place a roasting rack inside. Pat the turkey dry inside and out with paper towels. Remove any plastic pop-up thermometers and trussing strings. Using your fingers, locate the V-shaped wishbone inside the neck opening and carefully remove it with a boning knife by making long incisions along both sides of the bone. Pry the bone loose with a towel and discard. Then, separate the skin from the turkey breast using your fingers. Place turkey on the prepared rack.
  2. Make the Dry Brine Spice Rub: 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 or pulse until all ingredients are finely mixed, about 5 seconds.
  3. Season the Turkey: Generously cover the entire turkey with the spice rub, including underneath the breast skin and inside the cavity, pressing the seasoning into the flesh to ensure it adheres well. Place the turkey uncovered in the refrigerator to dry-brine for at least 12 hours, or up to 2 days.
  4. Preheat Oven and Prepare for Roasting: Position a rack in the lower third of the oven and preheat to 450°F (232°C). Remove the turkey from the refrigerator and gently pat it dry again with paper towels to remove excess moisture.
  5. Stuff and Oil the Turkey: Place the quartered shallot, lemon wedges, halved garlic, fresh thyme, and fresh sage into the turkey cavity and neck opening, being careful not to overfill to maintain airflow during roasting. Drizzle the exterior of the turkey with the neutral oil evenly.
  6. Roast the Turkey: Insert a leave-in probe thermometer into the thickest part of the breast, if available. Place the roasting pan with the turkey into the oven and roast at 450°F for 30 minutes to crisp the skin. Then reduce the oven temperature to 350°F (177°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reads 155°F (68°C) in the breast and 165°F (74°C) in the thigh.
  7. Rest the Turkey: 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 tender and moist meat.

Notes

  • Dry-brining with a homemade spice rub is essential to achieve the perfect flavorful and crispy-skinned oven-roasted turkey.
  • Removing the wishbone makes carving the breast meat easier and more precise.
  • Using a probe thermometer helps ensure accurate doneness without overcooking.
  • Resting the turkey uncovered allows the skin to remain crisp.
  • If you prefer, you can substitute fresh herbs with dried, but fresh herbs provide superior flavor and aroma.
  • Do not overstuff the turkey cavity with aromatics to ensure proper heat circulation during roasting.

Nutrition

  • Serving Size: 1 serving (approximately 6 oz cooked turkey)
  • Calories: 350
  • Sugar: 1 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0.5 g
  • Protein: 40 g
  • Cholesterol: 130 mg

Find it online: https://lazydayrecipes.com/oven-roasted-turkey-recipe/