Nothing looks or tastes better than a perfectly golden oven roasted turkey!
Perfectly Roasted Turkey
- Butter and white wine-soaked cheesecloth locks in moisture for tender, flavorful, and extra juicy turkey every time.
- Use only a few pantry spices for a rich and delicious entree.
- Roast at high-heat and baste regularly for beautifully browned and crispy skin.
- The pan drippings are packed with flavor to make amazing tasting gravy that pairs perfectly with stuffing.
Ingredients & Variations
- Turkey: Many people like Butterball turkeys because they’re pre-brined, which helps keep them moist. Despite the name, there’s no actual butter in them. I usually go with whatever turkey is on sale, fresh or frozen. But fresh organic turkeys from the butcher are especially flavorful.
- The Baste: This easy DIY brine recipe uses a cheesecloth soaked in the basting mixture draped over the turkey while it cooks. This ensures an even distribution of the basting mixture over the entire bird. Remember to drape it over the turkey breast, which can dry more easily.
- Variations: Add some herbs or spices to the skin of the turkey for added flavor. This recipe would also work great with a boneless turkey roast or turkey breast. Follow the timing and temperature for oven roasted turkey breast.
How to Roast a Turkey
- Wash the turkey and pat dry (full recipe below).
- Add butter and wine to a saucepan. Melt.
- Dip a folded cheesecloth into the butter mixture (use tongs)
- Place the turkey in a roasting pan. Stuff the turkey (optional), tuck wings, and tie the legs.
- Drape turkey with the cheesecloth and place in the preheated oven.
- Cook. Baste. Cook until it reaches the desired temperature.
Turkey Time!
The cooking time depends on the size of the turkey and whether it is stuffed or not. A larger turkey will obviously take longer to cook than a smaller turkey. Here is a simple rule of thumb to help calculate approximate cook time.
- Unstuffed turkey: Allow 13-15 minutes per pound at 350˚F
- Stuffed turkey: Allow 18-20 minutes per pound at 350˚F.
Best Turkey Tips
- Thaw turkey completely before cooking. It is safest to do so in the refrigerator, allow about 24 hours for every 4 pounds. Place frozen turkey in a pan to avoid any liquid leaking all over the fridge.
- Cook turkey at least 3 days after it has finished thawing.
- Rinse thawed turkey, then pat dry inside the cavity and outside. Remove the bag of giblets inside the cavity but don’t throw them out. The giblets can be added to a stock made from the turkey carcass.
- Use a meat thermometer to check the temperature of the turkey meat. It is best to test away from the bone and behind the leg. The turkey will be fully cooked when the temperature reaches 180°F.
- Allow turkey to rest once cooked. This gives the juices time to absorb back into the meat instead of leaking out if carved too soon. Use this time to do any final side dish preparations and make the gravy (or to cheat and use packaged gravy mix)!
- When it comes time to remove the cheesecloth from the turkey, baste it a bit first. If it sticks, baste again and gently tug at the cloth until it pulls off completely.
- To carve the turkey, use a long cutting knife or, better yet, give an electric cutting knife a try. An electric knife can make carving quicker and easier. My family has always used an electric knife for turkey (and roast pork and beef too!)
Leftover Turkey
Leftover turkey is delicious! And so versatile. Use it to make delicious turkey sandwiches or any number of other delicious recipes like turkey a la king or turkey noodle soup!
Happy Holiday Sides
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Oven Roasted Turkey
An oven roasted turkey is easy! Just follow these instructions for a juicy, delicious, and perfectly browned turkey this holiday season!
Equipment
Ingredients
- 14-20 pound turkey
- 1-1½ cups butter
- 2-3 cups white wine
- stuffing (if stuffing turkey)
- turkey gravy
Instructions
- Rinse and dry turkey (remove anything in the cavity). Allow to rest at room temperature for 2 hours.
- Meanwhile, preheat oven to 450˚F with rack on the lowest level. Open cheesecloth, and fold into a large square, one that will cover most of the turkey.
- Meanwhile, just before preparing turkey for the oven, add butter and wine to a small saucepan. Heat on low until butter is melted. Remove from heat. Using tongs, add cheesecloth and allow to soak up wine and butter mixture.
- Place turkey, breast side up, on a roasting rack in a large roasting pan. Fold wings tips behind the turkey. If stuffing the turkey, fill cavity loosely with stuffing** (do not pack it). Using kitchen twine, tie legs together with a bow. Fill neck loosely with stuffing (do not pack it) and secure flap with toothpicks.
- Remove cheesecloth from the wine mixture, and drape it over the turkey breast, covering as much of the turkey legs as possible. Place turkey in the oven.
- After 30 minutes, baste entire turkey very well with wine mixture* (use a turkey baster or a pastry brush). Work to baste and close the oven as quickly as possible.
- Reduce oven temperature to 350°F and every 30 minutes baste turkey. After about 1 ½ hours, turn the pan around for more even browning (optional). After 2 ½ hours, carefully remove the cheesecloth (you may want to lightly baste it if you feel like it’s sticking slightly) and baste the turkey (if wine mixture runs out, use pan juices to baste). If the bottom of the pan is dry, add about one cup of broth, or if there is too much juice, remove some from the pan and reserve for gravy.
- To check for doneness after 3 hours of roasting (or 4 for a 20 pound turkey), check the temperature of the turkey in the thigh (make sure to not touch the bone). The turkey is cooked once it reaches 180°F (and the breast and stuffing reach 165˚F or more). Continue to cook, basting every 30 minutes, until the turkey thigh reaches 180˚F and the juices run clear.
- Once fully cooked, place turkey on a cutting board, and allow to rest for at least 30 minutes (or more) before carving (and removing stuffing).
- While turkey rests, make turkey gravy (including pan juices and remaining wine basting mixture). Carve turkey and serve with stuffing and gravy.
Notes
*If butter hardens, heat wine mixture slightly to melt it.
**Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F. 14 pound turkey serves 10 and will take about 3 hours to cook.
20 pound turkey serves 14 and will take about 4 hours to cook. Be sure turkey temperature checked at the thigh (not touching the bone) measures 180˚F.
**Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F. 14 pound turkey serves 10 and will take about 3 hours to cook.
20 pound turkey serves 14 and will take about 4 hours to cook. Be sure turkey temperature checked at the thigh (not touching the bone) measures 180˚F.
Nutrition Information
Calories: 877 | Carbohydrates: 0.02g | Protein: 145g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 899mg | Potassium: 1505mg | Sugar: 0.5g | Vitamin A: 759IU | Calcium: 76mg | Iron: 5mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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This is what I’m making on Thanksgiving. Candace’s husband