Description
This oven-roasted turkey recipe yields a flavorful, juicy bird with a perfectly crispy skin, seasoned with a blend of kosher salt, black pepper, baking powder, garlic powder, and herbs. The turkey is rubbed with the spice mixture under the skin and inside the cavity, then slow-roasted to tender perfection. Aromatic accompaniments like shallot, garlic, lemon, and fresh herbs infuse the meat during roasting, making it ideal for holiday gatherings or special occasions.
Ingredients
Main Ingredients
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon baking powder
- 1 tablespoon dark brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 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
- 1/4 cup neutral oil (e.g., vegetable or canola oil)
Instructions
- Prepare the Roasting Pan and Turkey: Line a roasting pan with heavy-duty foil and place a roasting rack inside. Pat the turkey dry inside and out with paper towels. Remove any plastic pop-up thermometers and trussing to ensure even roasting.
- Remove the Wishbone: Locate the V-shaped wishbone inside the neck opening. Using a sharp boning knife, make long incisions along both sides of the bone to loosen it. Pry the bone loose with a paper or kitchen towel and discard it. Then, gently separate the turkey breast from the skin to allow seasoning underneath. Place the turkey on the prepared roasting rack.
- Make the Spice Rub: In a spice grinder or 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 the mixture is finely ground and well blended.
- Season the Turkey: Rub the spice mixture all over the turkey, including under the breast skin and inside the cavity. Press the seasoning to ensure it adheres well. Refrigerate the unwrapped turkey for at least 12 hours and up to 2 days to allow the flavors to penetrate and the skin to dry for crispiness.
- Preheat Oven and Stuff Cavity: Arrange an oven rack in the lower third of the oven and preheat to 450°F (230°C). Remove the turkey from the refrigerator and gently pat it dry with paper towels to remove any excess moisture. Stuff the cavity and neck opening with quartered shallot or onion, lemon quarters, halved garlic head, and the fresh thyme and sage bunches, being careful not to overfill.
- Oil and Roast the Turkey: Drizzle the turkey with neutral oil to promote browning and crisp skin. If using a leave-in probe thermometer, insert it now into the thickest part of the breast. Place the roasting pan in the oven and roast the turkey at 450°F for 30 minutes.
- Continue Roasting at Lower Temperature: After 30 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting for an additional 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the breast reads 155°F (68°C) and the thigh reaches 165°F (74°C).
- Rest Before Carving: Remove the turkey from the oven and let it rest uncovered for 45 minutes. This allows the juices to redistribute, making the meat moist and easier to carve.
Notes
- Removing the wishbone makes carving the breast meat much easier and neater.
- Refrigerating the turkey uncovered for 12 hours or more helps dry the skin for crispier roasting.
- If you don’t have a leave-in probe thermometer, use an instant-read thermometer to check doneness near the end of cooking.
- Letting the turkey rest before carving is essential for juicy meat.
- Use a neutral oil like canola or vegetable oil to avoid overpowering the turkey flavor.
- Adjust seasoning quantities if using a smaller or larger turkey.