It will be hard to resist this tender and juicy oven roasted turkey!
This simple and easy recipe makes a tender and flavorful oven-roasted turkey with a crispy golden brown skin every time!
Make the perfect turkey this holiday season with this easy to follow recipe.
Best Holiday Entree!
- This will be the only roasted turkey recipe you’ll need for a perfectly cooked, flavorful turkey that’s tender and juicy!
- Roasting a whole turkey can seem intimidating, but this step-by-step guide has the ideal process, times, and temperatures that takes out all the guesswork!
- Cook an oven-roasted turkey, strip the carcass for meat to meal prep, and save the carcass (and giblets and neck) for a savory broth.
Ingredients And Variations
Turkey: Buy your favorite fresh or frozen whole turkey and follow the directions here for a delicious result. Remove the giblets and neck and save them to make broth. This same recipe can be used for turkey breasts or drumsticks (skin-on, preferably).
Seasonings: Fresh poultry herbs with celery and garlic are inserted into the turkey cavity before roasting, but you can bump up the flavor by rubbing the skin with some extra garlic herb seasoning.
How to Roast A Turkey
- Preheat the oven to 350°F (as per the recipe below).
- Brush the outside of the turkey with oil or butter and generously season with salt and pepper.
- Insert onion, herbs, and garlic into the cavity of the turkey. Tuck the wings under the turkey and tie the legs together.
- Place the turkey breast side up on a rack in a roasting pan. Pour broth around the turkey with celery and remaining onion.
- Reduce the oven temperature to 325°F and place the turkey in the oven.
|12 to 14 pounds||3 to 3 ¾ hours||3 ½ to 4 hours|
|14 to 18 pounds||3 ½ to 4 hours||4 to 4 ½ hours|
|18 to 22 pounds||3 ¾ to 4 ½ hours||4 ½ to 5 hours|
|22 to 24 pounds||4 to 4 ½ hours||5 to 5 ½ hours|
|24 to 30 pounds||4 ½ to 5 hours||5 ½ to 6 ¼ hours|
Turkey should reach 165°F in both the meat and the center of the stuffing.
Tips For Success
- Thaw a frozen turkey safely by putting it in the refrigerator (preferably in a bag or large pan to catch any leaks) 24 hours for every 4 pounds and be sure to cook it within 3 days.
- For the best results, use a meat thermometer to gauge the temperature of the turkey so it doesn’t under or over-cook. Turkey should be at 165°F at the thickest part of the breast before it should be removed from the oven (you could pull it out at 160°F since it will continue to cook as it rests).
- Roast the giblets and neck for more flavor!
- Let the turkey rest for about 20 minutes before slicing so the juices can recirculate back into the meat.
Serving And Storing Roast Turkey
Save those drippings and make a savory keto gravy! Create the perfect holiday table and add cauliflower, keto stuffing, cranberry sauce, and a spring mix salad, followed by a creamy pumpkin cheesecake for dessert!
Remove the meat from the turkey carcass before storing it in the refrigerator for up to 4 days. Freeze portions in zippered bags and use it within 3 months.
Have you tried this Oven Roasted Turkey recipe? Leave a comment and rating below!
Oven Roasted Turkey
- 10-12 pound whole turkey
- ¼ cup oil or melted butter
- 1 large onion quartered
- 2 ribs celery
- 6 cloves garlic peeled
- 1 package mixed poultry herbs
- kosher salt
- black pepper
- ½ cup chicken or turkey broth
- Remove the turkey from the fridge 45 minutes before cooking.
- Preheat the oven to 350°F.
- Remove the giblets and neck from the cavity if present. Pat the skin dry with paper towels.
- Brush the butter or oil over the skin and season the turkey generously with salt and pepper. Add the onion, poultry herbs, and whole garlic cloves to the cavity. Tuck the wing tips beneath the turkey and tie the legs together.
- Place a rack in the bottom of a large roasting pan and add the turkey breast side up. Add the broth to the bottom of the pan along with the celery and remaining onion. Add neck and giblets if desired.
- Place the pan in the oven and reduce the heat to 325°F. Roast the unstuffed turkey for 15 to 17 minutes per pound per pound or until the turkey reaches an internal temperature of 165°F.
- Rest for at least 20 minutes before carving.
- If the skin begins to look too brown, tent a piece of foil over top.
- Remove the turkey from the roasting pan to rest.
- Place the thermometer in the thickest part of the thigh without touching the bone.
- The turkey should reach 165°F.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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