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Test Kitchen Approved

Roast Turkey

Recipe By Savory Spice Test Kitchen

Prep Time

5 Minutes

Cooking Time

3 Hours

Recipe By Savory Spice Test Kitchen

We love how the smell of turkey roasting in the oven seems to kick off the entire holiday feasting season. A roast turkey is one of the easiest meals to make if you have a good meat thermometer and a great seasoning. We suggest our top three in this recipe, but you can use whatever seasoning you like!

Recipe Notes

For the juiciest turkey ever, check out our Turkey Brining Kit with brining instructions to brine your turkey for 1 hour per pound before roasting. We also made a guide to making the perfect Thanksgiving turkey if you want to find out more hints and tips. When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.

*Golden Maple Dry Glaze is a limited-time offer for the holidays. Missed out? Look for it next year in-store and online!

Ingredients

1 (12 to 15 lb.) turkey, fresh or thawed if frozen

4 Tbsp. melted butter

1 tsp. seasoning of choice per lb. of turkey

Best seasonings for turkey:




Savory Spice ingredients in this recipe

  • Nantucket Herb & Citrus Rub

    Due to a prevalent rolling fog, Nantucket is also known as "The Grey Lady." The dry grey sea salt we use in handcrafting this Nantucket Herb & ...

    View full details
  • Golden Maple Dry Glaze

    Available for a Limited Time Only. This sugar-based spice mix creates a glazed finish with the classic flavor of maple combined with spices, pepper...

    View full details

Directions

Preheat oven to 325 degrees. Pat turkey dry and brush with melted butter to help the seasoning stick. Season with 1 tsp. of seasoning per lb. of turkey. Place turkey breast-side-up on a roasting rack in a roasting pan that is at least 2 inches deep. (Tip: If you don’t have a roasting rack, use rolled up foil or veggies like sliced onions and carrots to keep the turkey off the bottom of the pan.) Roast for about 15 min. per lb. of turkey or until the internal temperature reaches 170 degrees at the inner thigh and 160 at the thickest part of the breast. Let turkey rest for 30 min. before carving and serving.