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)
This will be my second year cooking this. Everyone loved it, can’t wait to dive in this year!
Does the recipe take into consideration already brined Turkeys? What type of turkey do you typically use? Also is there any benefit to leaving it in the brine a day or two longer? Is that even an option?
Used this recipe for Thanksgiving of 2018 and using it again this year! So easy and soooo delicious! Family cannot wait for the turkey this year! Thank you!!! Stay blessed!!!
Just made this today in my turkey roaster oven and it was the BEST turkey I’ve ever had! The flavor was perfect and easy. I can cook, but have never mad a turkey and my friends said I nailed it! This will be my go to turkey recipe!
Hello, this is my first time making turkey. I wanted to know which recipe would better to use out of the 2 recipes divas can cook provides…please help!!
I’m a huge fan of the original recipe but it can be a lot of work. I used the original recipe on my first time making a turkey and every RAVED about how juicy and flavorful it was. You really can’t go wrong with either. I would say that if you’re a novice cook in general, go with this more simple version. If you’re pretty comfortable in the kitchen, go with the original.
Hi, I’ve only used the displayed recipe and I’ve used it 3yrs in a row. It is divine! I do triple up on the seasonings for the cavity and seasoned butter. It is juicy and just perfect.
This is the juiciest turkey I’ve ever eaten from any home cook. This is the ONLY recipe I use and that I believe in. Holy Moly, it’s moist as heck. We usually do 2 turkeys. I make one and my MIL make one. Mine is always gone first! Once I told a co-worker that I use a buttermilk brine, she looked at me weirdly. She missed out and she will try this year. Thank you, Thank you!