Recipe: Roast Turkey
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. Check out our staff favorites below for seasoning a turkey, or branch out any try any of your favorite spice blends on your holiday bird.
- 1 (12 to 15 lb.) turkey, fresh or defrosted if frozen
- Melted butter or olive oil, optional
- 12 to 15 tsp. of your favorite seasoning (1 tsp. per pound turkey)
- Staff favorites for seasoning turkey:
- Tiny Town Turkey Rub
- Nantucket Rosemary & Citrus Poultry Rub
- Gold Coast Tropical Poultry Rub
- Bohemian Forest European Style Seasoning
- Peruvian Chile Lime Seasoning
- Red Rocks Hickory Smoke Seasoning
- Gourmet Santa Maria Sea Salted BBQ Rub
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.
Preheat oven to 325 degrees. Pat turkey dry and brush it with a little melted butter or olive oil if desired to help the seasoning stick. Sprinkle it all over with 1 to 2 tsp. of seasoning per pound 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 turkey for about 15 min. per pound of turkey or until the internal temperature reaches 165 degrees at the inner thigh and thickest part of the breast. Baste turkey with juices from the roasting pan every 30 to 45 min. or so. Let turkey rest for 30 min. before carving and serving.