Oven Roasted Turkey
Learn how to roast a whole turkey in the oven with this easy recipe.
Servings: 10
Equipment
Ingredients
- 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
Instructions
- Remove the thawed turkey from the refrigerator 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 or until the turkey reaches an internal temperature of 165°F.
- Rest for at least 20 minutes before carving.
Notes
- If the skin begins to appear too brown, tent with a piece of foil over the top.
- Remove the turkey from the roasting pan to rest for at least 20 minutes before slicing.
- The turkey should reach 165°F. Insert the thermometer in the thickest part of the thigh without touching the bone.
Nutrition
Calories: 504kcal | Carbohydrates: 2g | Protein: 70g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 244mg | Sodium: 448mg | Potassium: 770mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg