Savory Roasted Turkey Recipe

This savory roasted Thanksgiving turkey recipe is the one you’ve been searching for. The seasonings are on-point, and the cooking time and temperature have been perfected to give you impossibly moist and tender slices of delicious white and dark meat.

Thanksgiving dinner is like a game of chess. There are so many different pieces that contribute to your success, but in the end the game is decided by what happens to the King.

And your turkey is the King.

Just like your side dishes, the other pieces may do more or work harder. But it’s ultimately about what happens to your King that determines the outcome.

No Thanksgiving was ever ruined because the green bean casserole was overcooked. Likewise, if a pawn goes down, it’s simply removed from the board and the game goes on.

But make a mistake with your turkey, and it’s checkmate. 

The best way to cook a turkey is all about minimizing the mistakes that can result in defeat. The secret is to stick with the tried & true strategy, while eliminating unnecessary steps.

DO I NEED TO BRINE THE TURKEY?

Hear me out on this one: Skip the brine. Yes, I know people swear by it. But for all the extra time, extra steps, extra ingredients, and extra storage requirements needed for the brining process, you can achieve the same result by properly seasoning, basting, and cooking your bird.

WHAT SIZE TURKEY TO BUY?

The rule of thumb is about 1-2 pounds per person, which should give you plenty of leftovers. I like to bump that number up a few pounds and freeze meal-sized portions for later. For my family of 6, our turkey is about 18-20 pounds (which gives us LOTS of delicious leftovers).

STUFFING THE TURKEY

The best way to stuff your turkey before cooking is don’t. This isn’t a suggestion, it’s a strong warning. The stuffing absorbs the raw turkey juice and is unsafe to eat until it reaches a temperature of 165 degrees F.

This makes you focus on the stuffing temperature rather than the turkey temperature. Your meat has to cook longer, drying it out. Plus, all that stuffing blocks heat from flowing through the cavity of the turkey, leading to uneven cooking.

If you love the table presentation of a stuffed turkey, you can simply prepare the stuffing separately, then fill the bird when it’s done cooking. 

THE RINSE-OFF

They say not to rinse – I say you should! After removing the turkey from its wrapper I like to give it a rinse over the sink, followed by a paper towel pat-down.

This removes the sticky residue that gets in the way of properly seasoning my bird. Since this is raw poultry, and things might get a little splashy, follow-up by thoroughly washing your hands and arms, and disinfecting your sink, cutting boards, and countertops, and utensils.

SPATCHCOCKING

Funny name, ugly dinner. Spatchcocking involves removing the backbone, splitting the turkey open, then flattening it before cooking. This technique reduces your cooking time, but the presentation really suffers. You’re left with what looks like a bird who wandered onto the highway during rush hour. Use spatchcocking only as a last resort.

WHAT’S THE BEST WAY TO THAW A FROZEN TURKEY?

Most turkeys from the grocery store come frozen, which means you need to allow enough time to thaw (usually 4-5 days in the fridge, MINIMUM).

That sound you just heard is your reminder to GO BUY YOUR THANKSGIVING TURKEY TODAY!

Thawing options include refrigerator thawing (best) or cold water thawing (when you’re short on time). Never defrost your food at room temperature – that’s how bacteria forms.

To thaw in the fridge, leave the turkey in its wrapper and place it on a tray (breast side up) to catch the moisture. Refrigerate for at least 1 day for every 5 pounds of turkey. 

For cold water thawing, submerge the unwrapped turkey (breast side down) in cold water. Then change out the water every 30 minutes. Thawing time is an hour for every 2 pounds of turkey. A cleaned and sanitized sink with the drain stopper in place is an excellent location for cold water thawing.

If your turkey is bigger than the sink, rotate the bird when you change the water, letting each side take turns being submerged. An alternative to the sink is a 5-gallon orange bucket from Home Depot.

Invest in a new one, please.

Wash and sanitize it, then line the inside with a clean kitchen trash bag. Fill with cold water and follow the same steps, changing the water every 30 minutes. Make sure you put the turkey in the bucket before the water so you don’t make the bucket overflow.

FLIPPING THE TURKEY DURING COOKING

Nope. You’re not cooking a burger. Your turkey is laying down comfortably. Don’t disturb him.

YOUR ROASTING PAN

The most important thing you need is a roasting pan that fits your entire turkey without anything hanging over the side. You don’t want juices dripping off into the bottom of your oven. I prefer a sturdy roasting pan with handles I can grasp while wearing oven mitts. Also, a pan with a deep well helps keep the liquids from splashing out when you remove the turkey from the oven.

Using the V-shaped rack that comes with some roasting pans is a matter of personal preference. Some like the convenience if offers for removing the turkey from the pan. It also allows heat from the oven to completely encircle your turkey during cooking. I find, however, that it causes the turkey to sit slightly askew, especially larger birds. For me, it just feels more stable to lay the turkey directly in the roasting pan. 

TURKEY RECIPE FOR CRISPY GOLDEN SKIN

Achieving the beautifully golden-brown crackly skin while cooking a turkey requires 3 things: dryness, fat, and heat. 

1. Pat down your turkey thoroughly before cooking it, even if it means going through several paper towels. 
2. Coat or baste your turkey with butter, clarified butter, oil, or even mayo. The fat will get that skin sizzling.
3. Without opening the oven, conduct visual checks to monitor the color of the turkey while it’s cooking. When you’ve reached that perfect color, tent a sheet of aluminum foil and place it over your turkey for the duration of the cooking time.

TEMPERATURE CHECK

When roasting a turkey, estimated cooking times can be helpful – but turkeys can’t tell time. It’s the temperature that lets you know when it’s done. Cooking is complete when the thickest part of the breast reaches 165 degrees F. When your thermometer shows 160, remove the bird from the oven and keep it tented with foil. It will continue cooking for a bit before it starts cooling. This will bring you to the perfect temp of 165. 

The best thermometer is the one you can see with the oven door still closed. There are lots of options available in analog, digital, and even some Bluetooth-enabled/app-based models.

Here’s a chart to guide you through your turkey cooking journey:

SAVE THE DRIPPINGS

This liquid gold is the base for outrageously delicious turkey gravy. Not gonna lie… it will take your gravy to the next level. You might also want to reserve some drippings to use as a more brothlike sauce to ladle over the meat. Strain the drippings with a fine mesh strainer, and serve it in a gravy boat.

TIME TO REST

A roasted turkey isn’t done until it has rested after cooking. Heat draws moisture from the meat, but a 20-minute resting period allows juices to be reabsorbed. Resting also allows for carry-over cooking, letting your turkey reach peak temperature before cooling off. Use this time to heat up your side dishes and get your gravy going.

INGREDIENTS – WHAT YOU NEED

HOW TO MAKE THANKSGIVING TURKEY RECIPE – Step by Step

Take the thawed turkey and tray from the fridge and set it on the counter for 60 minutes, bringing it to room temperature.

Preheat oven to “roast” at 325 degrees F.

In a small bowl combine oregano, basil, salt, sage, parsley, celery salt, nutmeg, paprika and pepper. Stir to combine. Transfer 2 teaspoons of this spice mixture to another small bowl and set it aside for later.

Cut away and discard the packaging from the turkey. Locate and remove the neck and giblets tucked inside the bird. (You can save these parts for the gravy, or just discard them). Use paper towels to pat the turkey dry. 

Using your hands, rub the whole turkey and inside cavity completely in olive oil. 

Then sprinkle herb mixture (saving the 2 teaspoons reserved for later) evenly over turkey, plus inside of the cavity. Make sure your hands are dry for this – or use a spoon.

Tuck the turkey wings underneath the bird. Transfer your turkey to a roasting rack inside a roasting pan. 

Roast the turkey uncovered until the skin begins turning golden brown. After the first hour, melt the butter and mix in the remaining spices to create your baste. 

Temporarily remove the turkey from the oven and spoon the butter mixture all over atop the turkey (keep that oven door closed while you’re basting). 

Tent the bird with a sheet of aluminum foil and return it to the oven.

Total cooking time is 13 minutes per pound. Your turkey is done when the thermometer (inserted into middle of thigh) reaches 165 degrees F. Keep in mind that after you have removed the turkey from the oven it will continue to cook as it rests.

Allow turkey to rest for 20 minutes before carving. 

CAN YOU FREEZE COOKED TURKEY?

Absolutely! The biggest mistake people make after Thanksgiving is forcing themselves to eat turkey every day until it’s all gone. At that point, most people don’t even want to look at turkey for another year. But with just a little slicing and storage, your expertly roasted turkey freezes beautifully. You can have perfect portions, ready for you to re-create that Thanksgiving magic a few months down the road.

All you need are some good quality freezer storage bags. 

As you’re cleaning up from your Thanksgiving meal, carve yourself enough for those amazing after-Thanksgiving turkey sandwiches. Discard the skin. Save the bones to make turkey stock. Then cut the rest of the turkey meat into slices, 2-3 inches max, dividing the portions into separate storage bags. As you seal the bags, squeeze out the excess air. And be sure to write the date and description on the bag (“White meat turkey 11/26/2020”). Pop the bags into the freezer and use within 6 months for best flavor.

PRO TIPS/RECIPE NOTES

As you carve the turkey, place the slices on an over-safe platter that has been preheated. Your culinary masterpiece will stay perfectly warm until it’s time to serve.

Have your side dishes cooked in advance, then warm them up while the turkey is resting. 

The stovetop is a natural landing place for your turkey when you pull it from the oven, but it takes away valuable cooking surfaces may need for making gravy and warming up your side dishes. Instead, place a few hot pads on your countertop and let the turkey rest there.

WHAT ELSE CAN YOU DO WITH TURKEY?

• Create this easy Make and Freeze Turkey Delight.
• Try the 10 Best Recipes to Use Up That Leftover Thanksgiving Turkey
• Bake this scrumptious After Thanksgiving Casserole.
• Check out these 14 Thanksgiving Leftover Freezer Meals Ideas.

When you make this amazing Thanksgiving turkey recipe I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!