This is a simple recipe for a perfect roasted turkey that’s golden brown, juicy and super flavorful. There’s no stuffing, no brining, no flipping, no basting, and no fuss. Just perfect results and a turkey everyone will love.
Yes, I’ve brined my turkeys for years. My Dad would laugh at me as he watched me try to find a huge bucket to use for brining and then figure out where the heck to put it for a day.
“Why do you bother Natalie?” he would say.
“Because all the chefs say to do it.”
“Since when do you do what others do? There’s so much food to eat and everyone is talking and laughing or fighting, no one really cares. Besides, the gravy is so good it will make even a dry turkey taste delicious. It’s really not about the turkey, it’s about us being together.”
You know what? He was right.
I've spent so many hours doing all sorts of funky stuff to a turkey. (Hey, get your head out of the gutter.)
I’ve roasted it upside down, sideways, then right side up. My Dad would just shake his head and would say, “what did the turkey do to you? Plus, you’re letting all the heat out of the oven every time you violate that bird.”
Finally, I agreed.
I do recommend brining if using a fresh farm turkey because well, it's fresh. I purchase a Butterball every year and there’s no need to brine it.
Save yourself the hassle and use a foil pan
I don’t use a fancy roasting pan. I actually use a disposable foil pan. I stopped using a roasting pan and a rack years ago too because I got sick of cleaning it. You choose what you like to do.
Using dried spices makes this roasted turkey a breeze to prepare
I use dried spices when making this whole roasted turkey. I think the dried spices give better flavor here. You can see for yourself.
You can use fresh herbs if you prefer. Simply chop the herbs and mix them with the butter. I find using dried is so much easier, I always have them on hand, and dried spices produce excellent results.
No liquid is added either. I rely on the butter and drippings which makes a delicious gravy.
Ahhhh - my roasted turkey is greenish!!
Because I use dried, you may get a greenish tint to the turkey skin because the dried herbs are greenish in color. Greenish skin on a turkey? Yup. It also makes for good conversation. But let me tell you, it’s delicious!!
I make my own poultry seasoning. Yes, I know I can buy the little yellow box, and you can if you like. I just like making my own.
Let's make this perfect roasted turkey
For a 14 - 16 pound turkey you’ll need two sticks of room temperature butter, poultry seasoning (recipe follows), two large onions sliced into thirds, a foil pan large enough to hold the bird, and a baking sheet to support the foil pan because this will be heavy and we don’t want the foil pan to collapse.
Preheat your oven 425F.
Place the rack on the lowest level of the oven.
Hey, that's an impressive rack you got there
Why, thank you. Thank you very much. I don't use a rack because I don't like to clean it. Instead, I make one using onions and the turkey neck.
Have you ever noticed that most turkeys roasted in a deep roasting pan have soft, grayish, rubbery skin on the lower sides? We don’t want that. My “rack” is made from thick slices of onions along with the turkey neck which elevates the turkey as it roasts. I also push out the sides of the foil pan to give the turkey some space.
Get your pan ready. Slice the onions into thirds and place them in the pan. Again, this is the rack for your turkey. Remove the neck from the cavity of the turkey and place that with the onions to elevate the turkey and add flavor to the drippings.
Mix the poultry seasoning with the butter.
Take the giblets out of the turkey (Yes, we all have forgotten to do that the first time - am I right?)
Pat the turkey dry - like really pat it dry
Pat the outside dry for the butter to stick. You really need to dry the bird, or the butter will slide around instead of sticking. This is where I swear in English, Spanish, and Italian.
Liberally salt and pepper the inside of the turkey cavity.
Tuck the wing tips under the body of the turkey. If you bought a Butterball turkey, you'll see they were nice enough to tuck the legs for you.
Loosen the skin of the turkey - you do this by running your fingers right underneath the skin or use the back of a large spoon (see video). Make sure you don’t break the skin. Do both sides of the breast.
Take a glob of the butter mixture and place it under the skin. Spread it around by using your hand over the skin to spread it across.
Repeat on the other side.
Now use the remaining butter and spread it all over the top and sides of the turkey. It’s a messy job but you can handle it. It’s worth it, trust me.
Liberally salt and pepper the turkey. Make sure to season the sides as well.
Roast the turkey for 30 minutes. REDUCE HEAT TO 325F and roast for 2 hours. You can check the temperature after 90 minutes. To check the temperature, use a thermometer inserted between the breast and leg. It should read 165F. You need a good thermometer to ensure the turkey is done.
Transfer the turkey onto a cutting board and cover loosely with foil. Let it rest for 30 minutes before carving.
Reserve the drippings and onions in your roasting pan to make turkey gravy. If you used the turkey neck, you can discard it or save for broth.
Does anyone really carve the turkey at the table?
I mean, does anyone really carve a turkey at the table? I think it would be comical. You have to maneuver the bird to cut through the thigh bone, etc. I can remember hearing my Dad mumble a few things under his breath. Sometimes, the turkey didn't want to cooperate.
Besides, how many times have you seen a turkey carved at the table? That only happens in the movies - am I right? In my house, the turkey is carved elsewhere where no one will hear you swear (at least in my house), and then it's placed perfectly on a beautiful platter.
My Dad always carved the turkey before it hit the table. Simple and no fuss.
Ahhh the drama...
Picture this: Lifting up the leg to separate it from the thigh, bird slips, apples and greens fly across the table...mom gets upset because the tablecloth is now dirty...dad tells her to calm down...relatives chime in...insults start...Happy Thanksgiving!
Do people really garnish a roasted turkey?
I do not nor have I ever garnished the turkey platter with all sorts of greens, fruits, or whatever to make a presentation. They only get in the way and then they’re discarded. It’s a waste and a waste of time. I impress my guests with the incredibly delicious meal they're about to enjoy.
If you want to go through the trouble to make it pretty, by all means.
This turkey speaks for itself. Every time I serve this, the table goes quiet and all you hear are moans and clinking from the silverware hitting the plates.
It's a beautiful sound to a cook.
WHAT TO SERVE WITH THIS DELICIOUS ROASTED TURKEY
ROASTED BRUSSELS SPROUTS WITH BACON
I wish you all a HAPPY THANKSGIVING. Enjoy your family - even if you don't like some of them. Every day you have together is a great day. -xo
Life is too short for mediocre food.
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A SIMPLE NO FUSS PERFECT ROASTED TURKEY
PRINT RECIPE PIN RECIPE SAVE RECIPEEquipment Used
Ingredients
- 14 - 16 pound turkey defrosted if frozen See NOTES
- 1 cup butter 1 cup softened - salted is fine
- 1 teaspoon granulated garlic
- 2 tablespoons homemade poultry seasoning You can also use store-bought
- Kosher salt
- pepper
- 2 large onions sliced in thirds
HOMEMADE POULTRY SEASONING:
- 1 tablespoon ground sage
- 1 teaspoon oregano
- 1 teaspoon ground ginger
- 1 teaspoon thyme
Instructions
- Preheat your oven 425℉.
- Place the rack on the lowest level of the oven.
- Get your pan ready. Slice the onions into thirds and place them in the pan. This is the rack for your turkey. Remove the neck from the cavity of the turkey and place that with the onions to act as a rack to elevate the turkey and to add flavor to the drippings.
- Mix the poultry seasoning and the granulated garlic with the butter.
- Take the giblets out of the turkey (Yes, we all have forgotten to do that the first time - am I right?) Pat the outside dry for the butter to stick.
- Liberally salt and pepper the inside of the turkey cavity.
- Tuck the wing tips under the body of the turkey.
- Use your fingers to loosen and lift the skin above the breasts and smooth a glob of the herb butter underneath. Make sure you don’t break the skin. Do both sides of the breast.
- Repeat on the other side.
- Now use the remaining butter and spread it all over the top and sides of the turkey. It’s a messy job but you can handle it. It’s worth it, trust me.
- Liberally salt and pepper the turkey. Make sure to season the sides as well.
- Roast the turkey for 30 minutes.
- REDUCE HEAT TO 325℉ and roast for 2 hours. Check the temperature after 90 minutes. To check the temperature, use a thermometer inserted between the breast and leg. It should read 165℉. I take it out at 160℉ because it will continue to cook as it rests.
- Remove turkey onto a cutting board and cover loosely with foil. Let it rest for at least 30 minutes before carving.
- Reserve the drippings and onions in your roasting pan to make turkey gravy. If you used the turkey neck, you can discard it or save for broth.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
