Easy & Juicy Whole Roasted Turkey
Some of you RAVED about the herb-roasted turkey recipe I put up a few years ago and some of you said “uhhh Monique I love you and everything but that turkey is just toooooo much work with all that flipping and basting!” lol. So I thought it was time that I put up a super easy, moist, juicy, flavorful turkey recipe for beginners or for those who just want something simpler.
The meat on this turkey is so tender and the skin roasts so tight, flavorful, dry, and crisp, just the way I like it! (Because Lord knows I can’t handle turkey with soggy, flabby, chewy skin. Ick!)
Watch me make the easiest, juicy whole roasted turkey from start to finish!
I adore this easy & juicy whole roasted turkey recipe for several reasons.
1.) The brine is super simple yet produces SUPERB results! Don’t skip the brine!! It’s gonna make that turkey stupid juicy and it’s gonna allow you some wiggle room in case you accidentally overcook the turkey. Nobody likes a dry turkey!
2.) The seasonings are very simple yet give it such a nice flavor that goes well with ALL those thanksgiving fixings and makes the best gravy ever!! Don’t skip the butter!! I know I’m being kinda bossy and I really don’t mean to be. It’s just that I want you to experience the juicy piece of turkey perfection that I just ate a few minutes ago.
3.) It’s so easy. Brine. Season. Bake. No flipping. No basting. There, so now you have NO excuses not to make a turkey this Thanksgiving. None!
This recipe is for a 12-16 pound turkey. You’ll need to adjust the cooking time if you’re using a smaller or larger turkey. The rule of thumb is 15 minutes per pound of turkey (cooking on 325) or when a thermometer inserted into the thickest part of the thigh reads 180 degrees F (although some folks say 165 is safe).
Food Network has this cute little turkey calculator that does all the work for you if you just put in the size of your turkey. It will even tell you when you need to put the turkey into the oven based on when you want to eat dinner and also how big of a turkey you’ll need to feed X amount of people. So handy.
NOTE: I’ve made this turkey before and roasted it breast side down and BAAAAABY it was oozing juices when I cut into the breast! It’s still crazy juicy (and much prettier) when cooked breast side up though and so for this video I decided to do it breast side up for a prettier presentation.
Get the Recipe: Easy & Juicy Whole Turkey Recipe
Ingredients
- 16 lb turkey, thawed, inside packets removed
- BRINE
- 1 gallon buttermilk
- 8 tablespoons kosher salt
- 2 tablespoon poultry seasoning.
- 1 tablespoon black pepper
- 6 cloves garlic, crushed
- 1 white onion, chopped
- INSIDE CAVITY
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 apple
- 1 orange
- SEASONED BUTTER
- 1 stick butter
- 2 tablespoons olive oil
- 1 teaspoon cajun seasoning
- 1 tablespoon poultry seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic flakes
- 1/2 teaspoon paprika
Instructions
- Combine the brine ingredients in a large bowl.
- Line a large bowl, pot or bucket with an oven roasting bag.
- Place the turkey into the bag and pour in the brine.
- Tie the bag, making sure all the air is out and the buttermilk brine is completely surrounding the turkey.
- Refrigerate overnight.
- Preheat oven to 325.
- Rinse the brine off completely.
- Dry the turkey with paper towels until completely dry.
- Combine the salt and pepper and rub inside of the turkey cavity.
- Stuff the cavity with an apple and orange.
- Combine all of the seasoned butter ingredients.
- Brush this butter mixture generously onto the turkey, until covered with butter. Reserve some of the butter if desired.
- Place turkey in a roasting pan, breast side up.
- Place on the lower rack in the oven and bake uncovered for 3 hours and 45 minutes to 4 hours.
- Cover with foil for the last 45 minutes (if you are content with the browning) and also remove the apple and orange at this point.
- Remove from oven when done.
- Let rest for 20 minutes.
- Enjoy!
Video
Notes
Feel free to stuff the turkey with fresh herbs, onions, garlic, etc.
Don't brine past 24 hours.
Don't overcook!! Use that thermometer AND cooking guide! (oven tempts. can vary)
Hey Diva, this was my first time doing a turkey and I followed your directions and that turkey came out excellent. Very tender and tasty. My friend who fry’s his turkeys said this was the best tasting roasted turkey he has eaten. I also did your recipes for cornbread dressing, candied yams and cornbread and they were OUTSTANDING!!!! I’ll be using more of your recipes. All you got to do is follow the directions and you can’t mess it up..
I was looking for an easy recipe for juicy turkey and I am so glad that I found this one! Usually I am not a huge fan of turkey because it turns dry and bland so easily, but this turkey officially changed my mind! Yes it is that good. I think the buttermilk brine truly did make the difference so definitely don’t skip that step. I used a 12.5 lbs turkey left it in the brine for about 14 hrs, which was plenty. By the way the melted butter seasoning will make your mouth water! Thank you so much!
When I tell you this was by far the best turkey I have ever had, you better believe. My mother is a great cook and she was impressed. That buttermilk brine is the truth! The white meat was so moist! OMG. Your website has help me become the cook I always wanted to be.
BTW, that pumpkin spice cake is just too good to describe. I sing your praises to my family. Please keep the recipes coming!
GOD BLESS YOU!! YOU HAVE SAVED THE DAY YET AGAIN!!
THIS WILL BE MY SECOND YEAR MAKING MY TURKEY THIS WAY.
Thank you for the buttermilk brine recipe. I will be making it for Thanksgiving. I’m adding fresh poultry herbs and orange juice to the brine, hope it works! Happy Thanksgiving!
I found your older buttermilk brine turkey recipe and then stumbled upon this easier one (thank you!!). I have a question that applies to both recipes: with regards to the apple and the orange to be put in the cavity, do you peel them and/or slice them, or just put them in there whole (peels and all)? I am a “first-timer” this year and my hubs has way high expectations….I’m hoping your turkey recipe will help me hit it out of the park. Thanks!!
Hi Tina. I made this last year everyone loved it so I’m back to make it this year. It was my first time last year. The apple and orange go in whole. Afterwards you will remove them and its easier this way. Good luck!
whole hon, theres a video that shows exactly how to make it ! 🙂
In the video, she put in the whole orange and apples. She did not peel them.