Easy Oven Roasted Turkey Recipe For Any Holiday
Cooking an easy oven roasted turkey has to be one of the simplest endeavors you will ever attempt. I know there’s some mystery around cooking this bird and there’s a belief that one must be a well seasoned chef to have a turkey turn out moist and delicious, but I have to tell you, this is a myth. Maybe it’s because it’s such a big bird and the size might be intimidating to some, but in reality…it’s just a very large chicken.
There are a few things, however, that you must remember when you decide take on this simple task. It needs to be thawed out and you can’t wait until the day before to do it. The size of the bird will determine how many days that you need to thaw in the refrigerator. Here is a chart to help you with that.
Can We Talk Prices?
I can’t let it go without saying, that the prices are fantastic around the holidays and turkey definitely gives you the most bang for your buck, especially when you have a crowd to feed.
At the beginning of November, turkey prices go way down. I bought my bird for .64 cents a pound, last year and I thought that was great, but I remember, if I would have waited until the week right before Thanksgiving, I could have gotten a Riverside young grade A Turkey for .55 cents a pound! So, be sure to stock up and think about Christmas, New Year and even Easter!
Even when it’s not holiday time, turkey is a wonderful, inexpensive meat. Regular prices tend to range from $1.28 to $1.50 a pound. That’s an awesome price, especially if you have several mouths to feed.
Besides being cheap, it’s very versatile and leftovers are awesome! You can make everything from turkey salad to turkey soup.
So, without further adieu…Let’s Make it!!
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Easy Oven Roasted Turkey
Clean the insides out and save the neck, heart and gizzards if you want to make giblet gravy or would like to make stock.
The Rub!
You can put your dry ingredients on seperately, but I find it easiest to mix them together in a small bowl. I did use thyme in my rub, but forgot to include it in the pic. It’s in the recipe below, though.
Place the butter under the skin by seperating the skin from the meat.
Like Buttuh!!
Cover the bird completely with the dry ingredients. Use your hands and generously rub the rub into the skin. Don’t forget the back and be sure to put some into the cavity, as well.
Place the turkey into your roasting pan and then put the rest of the butter on the top of the breast, in between the legs and anywhere else you want it. If the butter is soft enough, you can rub it onto the skin. If not, just put the pats on.
Add a cup of water to the bottom of the pan and then cover with either the lid or make a foil tent over the bird.
Put it in the oven and be prepared for your house to smell like turkey heaven! Follow the recipe below for cooking times.
Perfection!
Once its brown and done, take it out of the oven and let it rest for a 15-30 minutes before carving. (If you’re not sure of doneness, use a meat thermometer and insert it into the breast and make sure it’s at least 165 degrees.)
That’s all there is to making an easy oven roasted turkey! Easy peasy and you and your guest will love it! Serve your turkey with mashed potatoes, dressing, cranberry sauce and any other side dish you desire! Enjoy!
If you need a turkey roasting pan, Amazon is a fast and inexpensive resource.
My Amazon Pick:
Granite Ware F0559-2 Large Covered Oval Roasting Pan, 18”, Blue
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- 1 12-15 lb. Turkey (thawed, of course)
- 1 Stick butter
- 1 Medium onion
- 2 tsp. minced garlic
- 1 cup of water or chicken stock
- Dry Rub
- ½ tsp. garlic powder
- 2 tsp. salt
- ½ tsp. paprika
- 2 tsp. dried thyme
- ½ tsp. pepper
- Preheat oven to 325 degrees F.
- Remove the turkey from the packaging. Remove the neck and the bag containing the gizzards and the heart. (Keep items if using them in the dressing or making giblet gravy. Otherwise, discard.)
- Pat the turkey dry, inside and out, with paper towels.
- In a small bowl, combine all of the dry ingredients and stir with a fork until mixed well.
- Lift the skin over the breast and slide your hand under it, separating it from the breast meat.
- Slide 2-3 pats of butter under the skin on each side.
- Sprinkle the dry rub all over the turkey, covering ALL areas. I use my hands and rub it in to the breast, legs, back and wings and also put some into the cavity of the bird.
- Put the rest of the butter (pats) on top of the breast and nestle some down on the legs and wings.
- Chop or quarter the onion and put it inside the cavity, then add the minced garlic.
- Place the bird in a large roasting pan.
- Add about a cup of water, but not too much more, as the turkey will make a lot of its own juices.
- Put a lid on the roaster, if you have one. If not, take a large piece of foil and "tent" it over the turkey.
- Place the turkey in the oven and cook it for about 2 hours. Remove lid (or foil) and cook for another hour or until the skin is a golden brown & crispy. If you have a meat thermometer, check the internal temperature. It should be 165 degrees in the breast.
- Remove the turkey from the oven and let it briefly rest before carving.
- Note: For this recipe, the cooking time is for "up to" a 12lb. bird. Add 15 minutes of cooking time for each additional pound. Ex: If bird is 16 lbs., you would add an additional hour to the 2 hours. After that, still remove the lid and continue to cook for an additional 45 minutes to an hour to brown and crisp it.
Cooking Times:
10-12 lbs – 3-3.5 hrs.
12-14 lbs – 3.5-4hrs.
14-16 lbs – 4-4.5 hrs.
16-18 lbs – 4.5-5 hrs.
18-20 lbs – 5-5.5 hrs.
