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!” Â 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!! Â 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. Â 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.Â
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)
Hi Monique!
New to you site and I’m so glad I found it! The food looks delish!!!! I’m making my first turkey tomorrow and was a little scared until I found this recipe….Super easy! Thank you so much! One question..can you taste the apple and orange?
wondering if there was a reason you didn’t put butter mix under the skin this year?
Hi Monique!! Thanks for the updated version, however, I have a question. On the original recipe, you were using a 10lb turkey and said to double the ingredients (if using a larger bird), now here, you’re using a 16lb turkey and have the same amount of ingredients. I just want to be sure to use the proper amounts and not over do it when I try this. What should I do for a 19lb turkey. THANKS so much!!
So I’m big on Thanksgiving. Scratch that, I’m big on Thanksgiving turkey. I think I’ll try your recipe this year: I love your blog and it just sounds so. Crackin. Good. And because I’m me I look all over the place for the best dishes and recipes and I think you might like this cranberry sauce comparison I got my hands on. Certainly helps if you don’t have time to make your own: http://www.pressdisplay.com/pressdisplay/showlink.aspx?bookmarkid=IQ8N3FNFAXB5&preview=article&linkid=7ad9729b-065f-40fa-af87-599178787c9d&pdaffid=ZVFwBG5jk4Kvl9OaBJc5%2bg%3d%3d
Love your recipes! This is my Thanksgiving go-to site! I had great luck with your herb roasted turkey two years ago. I don’t think I flipped it halfway through then. Last year the turkey was good but I think i let the turkey dry out too much. I basted ever 30-45 minutes and flipped halfway through, but it ended up with undercooked dark meat and overcooked white. I’m sticking with your buttermilk brine, but I don’t think I’ll baste or flip this year except to broil the skin at the very end.
Thank you so much Diva! I was nerves about hosting my 1st thanksgiving dinner, I was checking your blog everyday for new recipes lbvs but thanx to you I cant wait to get in that kitchen. Im using a ton of your recipes.
Happy Turkey Day to You and your