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While I love using our smoker to infuse all kinds of meats with rich, smoky flavor (including turkey!), I know that not everyone has the time or equipment for that. And while deep-frying turkey is still popular, it also requires specific tools and a lot of caution.
For most of us, roasting a turkey in the oven is the go-to method for Thanksgiving. Rather than using an injector kit to pump liquids into the turkey, I prefer a simpler, more natural approach to achieve incredible flavor.
In this recipe, there’s no need for any special ingredients or fancy gadgets. Just use what you already have in your kitchen to create a turkey that’s truly delicious and memorable!
The Secrets To Moist Oven Baked Turkey
There are four simple secrets to making the perfect oven-roasted turkey, and it all starts the night before cooking.
1. Brine The Turkey
To make the most flavorful turkey you’ve ever had, start by letting the thawed bird soak in a brine. This saltwater bath works wonders overnight, breaking down the meat fibers to help lock in moisture.
As the fibers soften, they allow the turkey to absorb moisture, which makes it incredibly juicy and tender when roasted.
You can keep it simple with a basic saltwater brine, or you can add extra flavor by tossing in a few ingredients like chopped onion, celery, or even a couple of lemon slices. The key is to let the turkey soak long enough in the brine before you bake it—this step is essential for a moist, flavorful roast!
The first key to a perfect turkey is to brine it overnight in a saltwater mixture.
Before you prepare the brine, make sure you have a large enough pot, container, or even a cooler to fully submerge the turkey. It’s important that every part of the turkey has time in the brine to absorb moisture and become tender.
When it’s time to take the turkey out of the brine, give it a thorough rinse under cold water—this is the only time you should ever rinse a turkey. Be sure to rinse both the outside and the cavity. Then, pat the skin and cavity dry with paper towels before moving on to the next step.
2. Herb Butter Rub
After you’ve removed the turkey from the brine, rinsed it, and patted it dry, there’s one more important step before baking: applying an herb butter mixture under the skin.
Yes, it’s a bit messy, but massaging this butter mixture directly onto the meat allows the flavors to seep in while the turkey roasts, adding moisture and richness. The butter’s fat melts into the meat, which is especially helpful for the breast meat, keeping it tender and preventing it from drying out in the oven.
3. Baste The Turke
Now, let’s tackle the age-old question: should you baste a turkey? The answer is yes!
Just like Grandma used to do, grab a turkey baster and baste the bird as it cooks. However, wait at least one hour before opening the oven door for the first time. After that, baste the turkey every 30 minutes with the drippings from the bottom of the roasting pan. This will keep it moist and flavorful throughout the cooking process.
4. Let The Turkey Rest
The final key to the perfect oven-baked turkey is letting it rest once it’s out of the oven.
This part can be tough, especially when family and friends are eagerly awaiting Thanksgiving dinner. However, covering the turkey with the lid of the roasting pan or a tent of aluminum foil allows the meat to reabsorb the juices released during cooking.
For an average-sized turkey, let it rest for about 20 minutes before carving. During this time, you can continue basting the turkey if you like, and use those delicious drippings to make homemade turkey gravy.
The Best Oven Baked Turkey Recipe
Complete recipe instructions, including specific measurements, cook temperatures, and times, can be found in the printable recipe card at the bottom of this article. However, be sure to keep reading for additional tips and tricks to help you make this recipe a success.
INGREDIENTS
- 1 whole turkey, thawed
- 1 cup Kosher salt
- 1 cup of butter
- 4 teaspoons dried sage
- 2 teaspoons dried thyme
- 2 Tablespoons chopped garlic
INSTRUCTIONS:
To make the brine
- Boil 4 cups of water and stir in salt until it’s fully dissolved. Add 8 cups of cold water to the mixture and allow it to cool to room temperature.
- Prepare the thawed turkey by removing the neck, tail, and giblets. You can save these for making broth if you’d like.
- Place the turkey in a large pot, container, or cooler lined with a food-grade plastic bag. Pour the brine over the turkey. If the entire turkey isn’t fully submerged, make additional brine, cool it, and add more. Cover and refrigerate the turkey for 8-12 hours.
If you don’t have enough refrigerator space, add ice to the brine and replenish it regularly to keep the turkey cold.
Make the butter rub
Now, it’s time to make the herb butter rub. As mentioned earlier, this butter mixture will be applied directly onto the meat of the turkey before it goes into the oven.
In a food processor, combine butter, sage, thyme, and garlic. Pulse until the mixture is smooth. If you don’t have a food processor, you can mix the herb butter by hand.
You can prepare this herb butter up to 4 days in advance. Just store it in an airtight container in the refrigerator, and make sure to let it come to room temperature before applying it to the turkey.
Prepare the turkey
Preheat your oven to 350°F (177°C). Remove the turkey from the brine and rinse it under cold water. Pat the skin and cavity dry with paper towels.
Next, gently slide your fingers between the skin and flesh of the turkey to create pockets at the breast, back, and leg areas.
Using your fingers, spread about half of the herb butter mixture under the skin in all the pockets, ensuring it’s evenly distributed across the meat. Then, rub the remaining butter on the outer surface of the turkey to help the skin become golden and crispy.
Place the turkey on a roasting rack, breast side up. Tie the legs together with butcher’s twine and tuck the wing tips under the bird.
Put the turkey in the oven and bake, uncovered, for 1 hour. After the first hour, baste the turkey every 30 minutes with the pan drippings. If the skin starts to brown too much, cover it loosely with aluminum foil.
Continue cooking and basting until a meat thermometer inserted into the thickest part of the breast and inner thigh reads 160°F. Remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Average Cook Time for A Whole Turkey
Cook time will vary depending on the size of the turkey and your oven, but here are general timeframes to follow:
- 8-12 lb turkey: 2 3/4 – 3 hours
- 12-14 lb turkey: 3 – 3 3/4 hours
- 14-18 lb turkey: 3 3/4 – 4 1/4 hours
- 18-20 lb turkey: 4 1/4 – 4 1/2 hours
- 20-24 lb turkey: 4 1/2 – 5 hours
Enjoy your delicious, perfectly roasted turkey! Happy Thanksgiving! 🦃🎉
