Oven Roasted Turkey
Don’t be intimidated to cook a whole turkey in the oven! This method is so easy, never dry, and feeds a crowd! Trust the process and this oven roasted turkey will turn out beautifully every time!
- Serves: varies – a 15 pound turkey will feed 10 with leftovers
- Prep Time:
- Cook Time:
Ingredients:
For the turkey:
- premium young turkey (defrosted)
- butter
- seasoned salt
For the gravy:
- chicken broth
- all purpose flour (or Wondra fine flour)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Cleaning the Bird:
Place your bird in a clean sink and remove all packaging. Reach in to the bigger cavity, remove the neck, and discard. Then, reach in to the smaller cavity (under the flap of skin) and remove the bag and discard. Pat the turkey dry with paper towels inside and out. *Be sure to thoroughly sanitize your sink afterward to avoid spreading bacteria.
Prepping the Bird:
Step 1: Place the turkey on a roasting pan (preferably with a rack, but it will still work if you don’t have one). Sprinkle 1/2 Tbsp of the seasoned salt inside cavity.
Step 2: Carefully loosen skin with your hand in the bread and thigh areas to create a pocket. Push back as far as you can without tearing the skin.
Step 3: Cut 4 Tbsp of butter into at least 8 pieces and place them in different areas under the skin.
Step 4: If stuffing the turkey, stuff the bigger cavity, but don’t overfill. Then, lift the flap of skin and stuff the smaller cavity (place any leftover stuffing in a casserole dish and cover with aluminum foil to bake separately).
Step 5: Fold flap of skin over smaller cavity, then fold the wings under to hold the skin in place. This may take a little force. It will look like the bird is resting on its wings.
Step 5: Spread the remaining butter all over skin of the turkey. Use more if you feel like you didn’t cover everything. Sprinkle the rest of the seasoned salt evenly over turkey. Cover tightly with foil.
Roasting the Bird:
Step 1: Preheat oven to 275º F. Place covered turkey on bottom rack and cook for 10 minutes per pound. This 15 pound turkey cooked for 2 1/2 hours at this temperature.
Step 2: Uncover and insert an oven safe thermometer in to the thigh. The turkey will still look raw, but don’t worry! Increase the oven temperature to 350º F and cook until temperature on thermometer reaches 165º F, basting every 30 minutes. For a stuffed, 15 pound turkey, this took about 2 hours. An unstuffed turkey will cook faster.
Step 3: Carefully remove turkey from oven, place on a platter, and lightly cover with aluminum foil. Let the turkey rest for 20 minutes while you finish prepping the rest of the sides and make the gravy.
Making the gravy:
Step 1: Place roasting pan with juice from turkey on a stove burner over medium heat (make sure it’s stovetop safe, first!). Add enough chicken broth to make 4 cups of liquid. This bird did not release much juice which is good, because it all stayed in the turkey, but didn’t leave much to work with for the gravy. Use a whisk to scrape up any bits stuck to the bottom of the pan. All of those little “burnt” spots are actually filled with flavor!
Step 2: Slowly whisk in flour a little at a time. I like to use Wondra flour for gravy because it is really fine and doesn’t clump as much. Don’t worry if it does clump up! Just strain it through wire mesh strainer and keep cooking. Add a little more flour if it still needs thickening.
Step 3: Remove the stuffing from the cavities to a serving dish, carve up the bird and enjoy this tender, moist and flavorful classic holiday dish!
Tips:
- If plan to have leftovers, you will need at least 1 1/2 pounds per person. A 15 pound turkey will feed 10 people with enough for everyone to have leftovers.
- A frozen 15 pound turkey will take about 5 days to defrost in the refrigerator (about 24 hours for every 4 pounds). Place a pan underneath to catch any leaking juice.
- If your roasting pan is not stove top safe, transfer drippings to a saucepan and continue with the rest of the gravy instructions.
Serve with:
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Oven Roasted Turkey
Ingredients
For the turkey:
- 15 lb premium young turkey (defrosted)
- 1 cup butter
- 2 Tbsp seasoned salt (divided)
For the gravy:
- 4 cups chicken broth (you may not need all of it)
- ½ cup all purpose flour (or Wondra fine flour)
Instructions
Cleaning the Bird:
- Place your bird in a clean sink and remove all packaging. Reach in to the bigger cavity, remove the neck, and discard. Then, reach in to the smaller cavity (under the flap of skin) and remove the bag and discard. Pat the turkey dry with paper towels inside and out. *Be sure to thoroughly sanitize your sink afterward to avoid spreading bacteria.
Prepping the Bird:
- Place the turkey on a roasting pan (preferably with a rack, but it will still work if you don’t have one). Sprinkle 1/2 Tbsp of the seasoned salt inside cavity.
- Carefully loosen skin with your hand in the bread and thigh areas to create a pocket. Push back as far as you can without tearing the skin.
- Cut 4 Tbsp of butter into at least 8 pieces and place them in different areas under the skin.
- If stuffing the turkey, stuff the bigger cavity, but don’t overfill. Then, lift the flap of skin and stuff the smaller cavity (place any leftover stuffing in a casserole dish and cover with aluminum foil to bake separately).
- Fold flap of skin over smaller cavity, then fold the wings under to hold the skin in place. This may take a little force. It will look like the bird is resting on its wings.
- Spread the remaining butter all over skin of the turkey. Use more if you feel like you didn’t cover everything. Sprinkle the rest of the seasoned salt evenly over turkey. Cover tightly with foil.
Roasting the Bird:
- Preheat oven to 275º F. Place covered turkey on bottom rack and cook for 10 minutes per pound. This 15 pound turkey cooked for 2 1/2 hours at this temperature.
- Uncover and insert an oven safe thermometer in to the thigh. The turkey will still look raw, but don't worry! Increase the oven temperature to 350º F and cook until temperature on thermometer reaches 165º F, basting every 30 minutes. For a stuffed, 15 pound turkey, this took about 2 hours. An unstuffed turkey will cook faster.
- Carefully remove turkey from oven, place on a platter, and lightly cover with aluminum foil. Let the turkey rest for 20 minutes while you finish prepping the rest of the sides and make the gravy.
Making the gravy:
- Place roasting pan with juice from turkey on a stove burner over medium heat (make sure it’s stovetop safe, first!). Add enough chicken broth to make 4 cups of liquid. This bird did not release much juice which is good, because it all stayed in the turkey, but didn’t leave much to work with for the gravy. Use a whisk to scrape up any bits stuck to the bottom of the pan. All of those little “burnt” spots are actually filled with flavor!
- Slowly whisk in flour a little at a time. I like to use Wondra flour for gravy because it is really fine and doesn't clump as much. Don't worry if it does clump up! Just strain it through wire mesh strainer and keep cooking. Add a little more flour if it still needs thickening.
- Remove the stuffing from the cavities to a serving dish, carve up the bird and enjoy this tender, moist and flavorful classic holiday dish!
Notes
-
- If plan to have leftovers, you will need at least 1 1/2 pounds per person. A 15 pound turkey will feed 10 people with enough for everyone to have leftovers.
- A frozen 15 pound turkey will take about 5 days to defrost in the refrigerator (about 24 hours for every 4 pounds). Place a pan underneath to catch any leaking juice.
- If your roasting pan is not stove top safe, transfer drippings to a saucepan and continue with the rest of the gravy instructions.
Serve with:
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
So juicy and delicious!!
very helpful step by step instructions! looks delicious 😋
Thank you so much, Melissa!