Recipes Nugget Markets Signature Recipes
Whole Roasted Turkey
- Prep time
- 15 minutes PT15M
- Cook time
- 2–2½ hours PT2½H
- Yield
- 8–12 servings
- Difficulty
While roasting a whole turkey may have a reputation for being difficult, this simple recipe is your key to tender, juicy poultry perfection!
Ingredients
- 1 whole turkey (12-18 pounds), completely thawed
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1 onion, quartered
- 1 head garlic, split
- 2 bay leaves
- ½ bunch thyme
- 1 bunch sage
- 1 lemon, quartered
- 2 ounces unsalted butter, softened
Preparation
Remove turkey from refrigerator or brine 2 hours prior to cooking.
Heat oven to 350°F.
If unbrined, remove neck and giblets from turkey cavity, then dry the interior and exterior of the bird with a paper towel. Season the cavity of the turkey with salt and pepper, then loosely stuff the onion, garlic, herbs, and lemon inside. Coat the exterior of the bird with butter, then season with salt and pepper.
If brined, dry the interior and exterior of the bird with a paper towel then loosely stuff the onion, garlic, herbs, and lemon inside, and coat the exterior of the bird with butter.
Place turkey in a roasting pan on a rack and roast for 10–12 minutes per pound, or until a thermometer inserted into the thickest part of the thigh reads 160°F. If turkey skin is browning too quickly after 1 hour in the oven, loosely cover with foil to slow the browning.
Once turkey reaches 160°F, remove from oven and let rest, tented, for 30–45 minutes so carryover cooking will bring temperature to a minimum of 165°F before carving.