This Oven Roasted Turkey Recipe is made using a dry brine. The flavorful rub, combined with the citrus herb butter, lends both smoky and citrus notes to the overall flavor.
Oven Roasted Turkey Recipe
Roasting a whole turkey seems to intimidate many cooks. It could be that, the sheer size is generally much larger than an everyday chicken and if not handled properly, it can be dry. There are many different cooking techniques, wet brines and seasoning blends you can use. Each one claiming to be the “secret” to the best turkey and admittedly, it can be a little overwhelming. I utilize different techniques, depending on the flavors I want to shine through, and this recipe is one such variation in my turkey arsenal.
Helpful Tips for Roasting Turkey
- The turkey should be fully thawed before rubbing with the seasonings. Rinse, remove giblets and pat dry with paper towels.
- This recipe utilizes a dry brining technique. In other words, the turkey is rubbed with a seasoning blend then chilled for 24 hours before roasting. Whether you use a dry brine or a wet brine, 24 hours is a good rule of thumb for the amount of time it needs to permeate the turkey.
- It’s preferable to bring the turkey to room temperature before placing it into the oven. This will allow for more even cooking.
- The addition of honey in the citrus herb butter balances the flavor without making the turkey or drippings sweet.
- You should always adjust the roasting time depending on the size of the turkey used. See more turkey roasting tips from Butterball here.
- Check the temperature of the turkey before removing from the oven. Insert a thermometer into the deepest portion of the thigh. Keep in mind, it will continue to rise as it rests on the counter.
- Allow time for the turkey to rest after baking, to reabsorb juices.
Dishes to Serve with Roasted Turkey
I get as excited about the side dishes as I do the actual turkey on Thanksgiving, Maybe even more so. Some of our favorite holiday side dish recipes:
- Southern Cornbread Dressing
- Sweet Potato Casserole
- Buttermilk Ranch Mashed Potatoes
- Scalloped Corn
- Cranberry Apple Chutney
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Helpful Kitchen Items:
Oven Roasted Turkey Recipe
- 1 Tbsp salt
- 1 Tbsp sugar
- 1 Tbsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp black pepper
- 1 12-14 lb thawed turkey giblets removed, rinse and pat dry
- 3 cups chicken stock
- 1 medium onion quartered
- 1 medium orange quartered
- 1 small bulb garlic top cut off
- 1 bunch each fresh sage, rosemary and thyme (Reserve 1 Tbsp thyme leaves for butter)
- 1/2 cup butter melted
- 1 Tbsp honey
- 1 Tbsp orange zest
- In a small bowl, mix together salt, sugar, paprika, garlic powder, onion powder, poultry seasoning and black pepper.
- Using your fingers, separate the skin from the meat on the breast, Season with rub under the skin. Use remaining on all sides and interior of turkey.
- Place turkey into a dish or on a rimmed pan, cover with plastic wrap. Chill overnight.
- To prepare: Remove turkey from fridge 1 hour prior to roasting. Set oven rack to lowest position and preheat oven to 325°F. Spray a roasting pan fitted with rack, with cooking spray.
- Center turkey on rack. Tie legs using kitchen twine and tuck wings under. Pour stock into pan.
- Place onion, orange, sage, rosemary and thyme with garlic inside turkey. Sprinkle breast with additional salt and black pepper if desired.
- Mix together butter, honey, reserved thyme and orange zest. Drizzle 1/3 over turkey.
- Roast turkey for about 2 1/2 hours total, depending on weight. Roast until a thermometer inserted into the thickest portion of the thigh registers 165-170°F. Check at 1 1/2 hours, drizzle with 1/3 reserved butter and lay foil on top to prevent over browning.
- Transfer to a platter brush or drizzle with remaining citrus herb butter, Cover loosely with foil. Rest for 20 up to 30 minutes.
- To make gravy, pour pan juices into a saucepan, bring to a boil. You may add more chicken stock, if needed. Whisk in a flour slurry, of all purpose flour and chicken stock (or milk) whisking until smooth. Cook whisking until thickened then immediately lower the heat to low and simmer for 5 minutes. Taste and adjust seasonings. Keep warm until serving.