Description
This Oven-Roasted Turkey recipe delivers a perfectly seasoned and juicy bird with a crispy, flavorful skin. The turkey is dry-brined with a blend of spices and herbs, then roasted to tender perfection, making it ideal for holiday dinners or special occasions.
Ingredients
Scale
Turkey and Seasoning
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 Tbsp. freshly ground black pepper
- 1 Tbsp. baking powder
- 1 Tbsp. dark brown sugar
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme
- 2 tsp. onion powder
- 2 tsp. smoked paprika
Aromatics
- 1 shallot or small yellow onion, quartered
- 1 head of garlic, halved through the equator
- 1 lemon, quartered
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
Finishing
- 1/4 cup neutral oil (such as vegetable or canola oil)
Instructions
- Prepare the Roasting Setup: Line a roasting pan with heavy-duty foil and place a roasting rack inside. Pat the thawed turkey dry inside and out with paper towels, removing any plastic parts or trussing. Carefully remove the V-shaped wishbone from the breast meat using a sharp boning knife and discard it. Gently separate the turkey breast from the skin. Place the turkey on the prepared rack.
- Make the Spice Blend: In a spice grinder or using a mortar and pestle, combine kosher salt, black pepper, baking powder, dark brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Grind or pulse until finely ground and evenly mixed, about 5 seconds.
- Season the Turkey: Thoroughly cover the entire turkey, including under the breast skin and inside the cavity, with the spice blend, pressing it so it adheres well. Refrigerate the uncovered turkey for at least 12 hours and up to 2 days to dry brine and enhance flavor.
- Preheat and Prepare for Roasting: Position an oven rack in the lower third and preheat the oven to 450°F (232°C). Remove the turkey from the refrigerator and gently pat it dry with paper towels to remove excess moisture. Stuff the cavity and neck opening with the quartered shallot, lemon, halved garlic head, fresh thyme, and sage, being careful not to overfill to preserve airflow. Drizzle the turkey with neutral oil. If available, insert a leave-in probe thermometer into the thickest part of the breast.
- Roast the Turkey: Place the roasting pan in the oven and roast the turkey for 30 minutes at 450°F to develop a crispy skin. Then reduce the oven temperature to 350°F (177°C) and continue roasting for an additional 1 hour and 30 minutes to 2 hours, until the internal temperature reaches 155°F (68°C) in the thickest part of the breast and 165°F (74°C) in the thigh.
- Rest and Carve: Remove the turkey from the oven and let it rest, uncovered, for 45 minutes before carving. This resting period allows the juices to redistribute, resulting in moist and tender meat.
Notes
- Dry brining the turkey uncovered improves skin crispiness.
- Removing the wishbone makes carving the breast easier.
- Use a leave-in probe thermometer for precise cooking.
- Maintain airflow inside the cavity by not overfilling aromatics.
- Resting the turkey before carving is essential for juicy meat.
- The baking powder in the seasoning helps achieve a crispy skin.
Nutrition
- Serving Size: 1 serving (approx. 150g cooked turkey)
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 110mg
