How to Cook a Turkey in the Oven
Butter under the skin, a savory dry rub, and a two-temperature roasting method - no basting required. This is the oven-roasted turkey I make every Thanksgiving, and it comes out juicy with crispy golden skin every single time.
Servings 8
Calories 469kcal
Ingredients
- 12 pound turkey thawed
- 6 tablespoons unsalted butter cut into 1 tablespoon pats
- 1 ½ yellow onions peeled and quartered
- 4 cloves garlic peeled
Turkey Rub
- 2 teaspoons salt
- 2 teaspoons dried thyme
- 1 teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon ground mustard powder
Instructions
- Preheat your oven to 325 degrees F. Place the roasting rack into the roasting pan and set aside.
- In a small bowl, stir together 2 teaspoons salt, 2 teaspoons dried thyme, 1 teaspoon dried sage, ½ teaspoon paprika, ½ teaspoon black pepper, and ½ teaspoon ground mustard powder until evenly combined. Set aside.
- Remove the 12 pound turkey from its packaging. Remove the neck and the bag containing the gizzards and heart from the cavity. Use a few paper towels to dry off the skin of the bird and the inside of the cavity. Place the bird onto the roasting rack over a cutting board.
- Lift the skin covering each turkey breast, starting on the side closest to the legs, and slide your hand under the skin. Work carefully to separate it from the breast meat. Do this on both sides. Insert 3 tablespoons unsalted butter under the skin of one turkey breast, arranging them evenly over the meat. Repeat on the other side.
- Sprinkle the dry rub all over the turkey, coating the breast, legs, thighs, and wings, and press it into the skin with your hands. If you have any rub left, sprinkle it inside the cavity. Place 1 ½ yellow onions and 4 cloves garlic inside the turkey's cavity. Place the roasting rack with the turkey into the roasting pan.
- Cut a piece of foil, bigger than you think you need, to cover the entire breast. Press it down and mold it to the shape of the breast, leaving the legs and thighs exposed.
- Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees F. Cook the turkey for 1 hour, until the skin is golden and crispy. The turkey is done when the breast reads 165°F, and the thigh reads 175°F in the thickest part of each, not touching bone.
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
You can save the neck and giblets to make homemade turkey broth.
Video
Notes
- Cooking time: Use the timing chart in the post as a guide and verify doneness with a thermometer.
- Roasting rack: No rack? Shape a roll of foil into an oval and set the turkey on top.
- Pan drippings: If drippings start to smoke during the 400°F finish, add ½ cup chicken broth to the pan.
Nutrition
Calories: 469 kcal | Carbohydrates: 3 g | Protein: 78 g | Fat: 15 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 251 mg | Sodium: 985 mg | Potassium: 846 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 438 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 3 mg