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5 from 1 vote

Savory Roasted Turkey

This easy roast turkey recipe makes a savory and perfect Thanksgiving dinner. The flavors home and holiday come together in the best Thanksgiving turkey you’ve ever tasted!
Prep Time1 hour 30 minutes
Cook Time4 hours 20 minutes
Resting Time20 minutes
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: Thanksgiving
Keyword: Thanksgivng Turkey, Turkey Recipe
Servings: 10
Calories: 46kcal
Author: Karrie

Equipment

  • Roasting Pan

Ingredients

  • 1 10-20 pound raw whole turkey with skin on, fully thawed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt table salt, sea salt, or kosher salt are all wonderful
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Instructions

HOW TO MAKE THANKSGIVING TURKEY – 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 about 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.

Notes

HOW TO USE FREEZE LEFTOVER TURKEY: 
Carve leftover turkey into slices, 2-3 inches thick. Divide into several meal-sized portions, and seal them in freezer storage bags (squeezing out the excess air). Write the contents and date on the outside of each bag, then place in freezer for up to 6 months. You can enjoy Make Ahead Turkey throughout the year!
DO YOU NEED TO BASTE THE TURKEY WHILE IT’S COOKING?
Basting brings flavor to the meat while it cooks, while coating the outside with fat to make the skin crispy and golden. After your turkey has been cooking for 1 hour, remove the entire roasting pan from the oven and baste the turkey for 20 seconds. Then tent your turkey with a large sheet of aluminum foil and return it to the oven.

Nutrition

Serving: 1g | Calories: 46kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Calcium: 5mg | Iron: 1mg