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Eightyrecipes
Whole Roast Turkey
by Bity · eightyrecipes.com
A 12 to 14 pound bird roasted at 325F with seasoned butter worked under the skin, so the breast stays juicy without brining.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 480 kcal

Ingredients  

  • 1 whole turkey 12 to 14 lb / 5.5 to 6.5 kg, fully thawed
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 tablespoons poultry seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 200 g unsalted butter very soft, about 14 tablespoons
  • 1 onion quartered
  • 1 lemon halved
  • 1 head garlic halved
  • fresh herbs optional: rosemary, thyme, sage

Instructions

  • Remove the turkey from the refrigerator 1 hour before roasting so it comes closer to room temperature.
  • Preheat the oven to 325°F (170°C) with a rack in the lower third.
  • Pat the turkey very dry with paper towels, inside and out, and remove the giblets if they are included.
  • In a bowl, mix the softened butter with the salt, black pepper, poultry seasoning, garlic powder, and paprika.
  • Gently loosen the skin over the breast with your hands, then rub half of the butter mixture underneath, spreading it evenly.
  • Rub the remaining butter mixture all over the outside of the turkey.
  • Loosely fill the cavity with the onion, lemon, garlic, and fresh herbs if using.
  • Tie the legs together with kitchen twine and tuck the wings underneath the body.
  • Place the turkey breast-side up on a rack in a roasting pan.
  • Roast uncovered for approximately 15 minutes per pound, about 3 to 3 1/2 hours for a 12 to 14 lb bird.
  • The turkey is done when the thickest part of the breast reaches 165°F (74°C) and the thighs reach 170°F (77°C).
  • Remove from the oven and rest for 30 minutes before carving.

Notes

Nutrition values are an estimate. The turkey must be fully thawed, allowing 24 hours in the fridge for every 4 to 5 pounds. Use a thermometer rather than a timer, and rest the bird for a full 30 minutes before carving so the juices settle back into the meat.
Nutrition
Calories 480 kcal
Fat 27 g
Saturated Fat 12 g
Protein 58 g
Carbohydrates 1 g
Sodium 900 mg
Nutrition is an estimate, calculated automatically.
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