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Roasted Thanksgiving Turkey Recipe

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3.8 from 12 reviews

This Roasted Thanksgiving Turkey recipe features a perfectly cooked whole turkey seasoned with a fragrant blend of orange, rosemary, butter, salt, and black pepper. Slow-roasted initially at a low temperature and then finished at a higher heat with basting for a golden, flavorful, and juicy bird, it serves as the centerpiece for any festive holiday meal.

Ingredients

Main Ingredients

  • 1 whole turkey (approximately 20 pounds), brined if desired
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 whole orange
  • 2 fresh rosemary sprigs, leaves stripped and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Preheat the oven: Set your oven to 275°F to begin the slow roasting process.
  2. Prepare the turkey: If you have brined the turkey, rinse it thoroughly under cold water to remove excess salt. Soak it in a sink filled with fresh cold water for 15 to 20 minutes to further reduce saltiness. Pat dry completely, place the turkey breast side up on a roasting rack, and tie the legs together with kitchen twine to ensure even cooking. Cover the pan tightly with heavy-duty foil, tucking it under the pan edges.
  3. Initial roasting stage: Roast the turkey covered for about 10 minutes per pound. For a 20-pound bird, this means approximately 3½ hours. This slow roasting helps cook the turkey evenly and retain moisture.
  4. Prepare the butter mixture: Using a vegetable peeler, shave thick slices of orange peel and then slice them very thinly. Combine the orange peel with softened butter, minced rosemary leaves, salt, and black pepper until well blended.
  5. Butter application and increase temperature: Remove the turkey from the oven and take off the foil. The skin will still be pale at this point. Rub the butter mixture thoroughly all over the skin and into the crevices, ensuring full coverage. Insert a meat thermometer into the thickest part of the thigh, then increase the oven temperature to 350°F.
  6. Final roasting and basting: Return the turkey to the oven uncovered and baste it every 30 minutes with the pan juices or additional butter mixture to enhance flavor and crisp the skin. Continue roasting until the meat thermometer registers between 165°F and 168°F, indicating the turkey is fully cooked and safe to eat.
  7. Resting: Once done, remove the turkey from the oven and cover it loosely with clean foil. Let it rest for at least 20 to 30 minutes before carving to allow the juices to redistribute, resulting in a moist and tender turkey.

Notes

  • Brining the turkey is optional but helps keep the meat juicy and flavorful.
  • Be careful not to overcook; use a reliable meat thermometer to ensure perfect doneness.
  • Basting every 30 minutes during the final cooking stage helps develop a crispy, flavorful skin.
  • Allowing the turkey to rest before carving improves texture and moisture retention.
  • If a roasting rack is unavailable, use a bed of vegetables like carrots and celery to elevate the turkey in the pan.

Find it online: https://cookedbysarah.com/roasted-thanksgiving-turkey-recipe/