Description
This Oven Roasted Turkey recipe provides a flavorful and moist turkey with a perfectly crisp skin. The bird is dry-brined ahead of time, then coated with a herb and citrus butter mixture that is massaged under and over the skin. Aromatics like onion, garlic, fresh herbs, lemon, and orange are stuffed inside for added moisture and fragrance. The turkey is roasted at high heat initially for a crispy skin, then cooked low and slow until tender and juicy. Resting before serving ensures maximum flavor. Ideal for festive meals or special occasions.
Ingredients
Scale
Main Ingredients
- 12–15 lbs turkey
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 cup unsalted butter (softened)
- 2 tablespoons olive oil
- Juice from 1 lemon
- Zest from 1 lemon
- Zest from 1 orange
- 6 cloves garlic, large (minced)
- 1/4 cup freshly chopped parsley
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon smoked paprika
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground black pepper
Stuffing Ingredients
- 1 large onion (quartered – do not peel)
- 6 garlic cloves (smashed)
- 5 sprigs fresh rosemary
- 5 sprigs fresh oregano
- 1 lemon (quartered)
- 1 orange (quartered)
Equipment
- Foil
- Kitchen string
- Large – heavy roasting pan
- Meat thermometer
Instructions
- Brine and prepare the turkey: Brine the turkey according to package directions or by dry-brining for at least one day. This step ensures juicy, flavorful meat. Once brined, pat the turkey dry thoroughly and season the cavity generously with 1 teaspoon sea salt and 1/4 teaspoon ground pepper.
- Make the butter mixture: In a medium bowl, combine softened butter, lemon juice, lemon zest, orange zest, minced garlic, chopped parsley, rosemary, oregano, thyme, smoked paprika, 1/2 tablespoon sea salt, and 1/2 teaspoon ground black pepper. Stir until smooth and well blended.
- Apply the butter mixture: Gently slide your fingers under the skin of the turkey breast, carefully loosening without tearing, to create space for the butter. Stuff about two-thirds of the butter mixture under the skin evenly. Use the remaining butter to massage all over the outside of the turkey skin for flavor and crispiness.
- Drizzle with olive oil and season: Drizzle 2 tablespoons olive oil over the turkey and season generously with sea salt and black pepper to promote a crisp skin during roasting.
- Stuff the turkey cavity: Fill the turkey cavity with quartered onion, smashed garlic cloves, sprigs of rosemary and oregano, and the quartered lemon and orange. This aromatic stuffing adds fragrance and moisture from inside.
- Tie the legs: Cross the turkey legs and secure them tightly with kitchen twine to ensure even cooking and an attractive presentation.
- Preheat the oven: Set your oven rack to the lower position and preheat the oven to 425°F (220°C), allowing space for the turkey to fit comfortably.
- Insert meat thermometer: Place an oven-safe meat thermometer into the thickest part of the turkey breast, just beneath the drumstick, to monitor internal temperature accurately.
- Initial roasting: Roast the turkey uncovered in the preheated oven for 30 minutes to develop a crispy, golden skin.
- Baste the turkey: Remove the turkey from the oven and baste it thoroughly with the pan juices to keep the meat moist and flavorful.
- Continue roasting covered: Lower the oven temperature to 325°F (160°C), cover the turkey loosely with foil to prevent over-browning, and roast for an additional 2 1/2 to 3 hours. Roast until the internal temperature of the breast reaches 160°F (71°C).
- Final basting and browning: Uncover the turkey, baste it again, and allow it to brown further. Optionally, use the broil function for a few minutes to crisp the skin further, but watch carefully to avoid burning.
- Rest the turkey: Remove the turkey from the oven, cover it loosely with foil, and let it rest for at least 30 minutes. Resting redistributes juices for moist meat.
- Serve: Transfer the rested turkey to a serving platter, decorate with seasonal vegetables, fruits, and fresh herbs for presentation, then carve and enjoy your perfectly roasted turkey.
Notes
- Dry-brining the turkey at least one day before roasting enhances flavor and juiciness.
- Be gentle when separating the skin to avoid tearing and losing butter underneath.
- Use a reliable oven-safe meat thermometer to ensure proper doneness and food safety.
- Resting the turkey after roasting is crucial for juicy and tender meat.
- The roasting times may vary based on bird size; always rely on internal temperature over time alone.
- Optionally, you can add other herbs like sage or marjoram to the butter mixture for variation.
- Use kitchen gloves or paper towels when handling the hot turkey to avoid burns.
- Leftover turkey can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 1 day 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4 oz cooked turkey)
- Calories: 350
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 115 mg
Keywords: oven roasted turkey, holiday turkey recipe, crispy skin turkey, brined turkey, herb butter turkey, roasted turkey with citrus, Thanksgiving turkey
