Oven Roasted Turkey Recipe

Course Main Course, Poultry

Cuisine American, Southern

Keyword best-roast-turkey, oven-roasted-turkey-recipe, southern-turkey-recipe

Prep Time 25

Cook Time 3

Stand time 20

Total Time 3 45

Servings servings

Calories 114kcal

Ingredients

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

Instructions

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 1/2-3 hours total, depending on weight. Roast until a thermometer inserted into the thickest portion of the thigh registers 165-170°F. Check at 1 1/2-2 hours, drizzle with 1/3 reserved butter and lay foil on top of the breast, to prevent over-cooking and over-browning.
Transfer turkey to a platter brush or drizzle with remaining citrus herb butter, Cover loosely with foil. Rest for 20 up to 30 minutes.
Turkey Gravy:
Pour pan juices into a saucepan, bring to a boil. You can 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.

Notes

Citrus Butter - As the citrus-herb butter sits it will solidify. Warm in the microwave for a few seconds to thin it out again.
Adjust the Roasting Time - You should always make small adjustments in the roasting time depending on the size and weight of the turkey you're making. It varies depending on weight, if the turkey is stuffed or not stuffed, oven type and internal temperature.
Use a Meat Thermometer - Check the internal temperature of the turkey before removing from the oven. Insert an instant read thermometer into the deepest portion of the thigh (not touching the bone) looking for an internal temperature of 165°F. Keep in mind, it will continue to rise around 5 degrees as it rests on the counter.
Fresh or Frozen Turkey - Can you use a fresh turkey? Of course! The technique and seasoning blend would be the same.
Let the Turkey Sit on the Counter - It's preferable to bring the turkey to room temperature before placing it into the oven. This will allow for more even cooking. Allow 30-60 minutes of time prior to baking.
Adjust the Roasting Time - You should always adjust the roasting time depending on the size and weight of the turkey you're cooking.
Stand Time at the End of Baking - Allow time for the turkey to rest after baking covered with a foil tent, to reabsorb and redistribute the cooking juices. Moist turkey and tenderness is the goal.
Honey - The addition of honey in the citrus herb butter balances the flavor without making the turkey or drippings sweet. It also adds color to the crispy skin. You could replace it with light brown sugar.
Turkey Breast - You may like to try this recipe for Slow Cooked Turkey Breast for a smaller gathering.

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