Welcome to my kitchen, where we’re about to transform this 15 lb turkey into a flavorful masterpiece! This oven-roasted turkey recipe infuses flavors and ensures the juicy goodness you crave.
- 15 lb turkey
- 10 tablespoons softened butter
- 2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme leaves
- 1/4 cup finely chopped fresh parsley leaves
- Salt and pepper to taste
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 1 cup assorted herbs (whole sprigs)
- 3 cups chicken or turkey broth
- Optional garnishes: assorted herbs, fresh cranberries, seckel pears
Let’s dive right in! Preheat your oven to 450 degrees F. Take your turkey out of the fridge and let it sit at room temperature for about 30 minutes. Tuck those turkey wings under its body.
In a food processor, blend together softened butter, garlic, sage, rosemary, thyme, parsley, and salt and pepper until it becomes a smooth mixture.
Season the turkey cavity with salt and pepper, then stuff it with onion, lemon, and assorted herbs. Tie the turkey legs together with kitchen twine.
Now comes the fun part—rub that herb-infused butter all over the turkey, making sure to get it under the skin of the breast. Season the whole thing with salt and pepper to taste.
Take the chicken broth, keep it warm over low heat on the stove, and place your seasoned turkey in a roasting pan. Bake it for 45 minutes, then reduce the oven temperature to 350 degrees F.
During the roasting, baste the turkey every 30 minutes with that delicious chicken broth. This beauty will need about 3 hours to cook, and you’ll know it’s done when a meat thermometer hits 165 degrees F in the thickest part of the turkey thigh.
If the turkey starts to brown too much, cover it with foil. Once done, remove it from the oven and tent it loosely with foil. Let it rest for 25 minutes, then get ready to slice and serve.
- Adjusting for larger turkeys? Add 15 minutes more to the cooking time per pound.
- For the best results, consider using a rack or a bed of veggies under the turkey to prevent it from soaking in the juices at the bottom of the pan.
Get set to amaze your guests with this tantalizing oven-roasted turkey recipe! Check out my other flavorful recipes for more culinary inspiration.
Oven Roasted Turkey
This Oven Roasted Turkey is the best signature-style turkey recipe. It is juicy and has a crispy skin enriched with flavors. The gravy adds more sophistication to the taste of this turkey. This oven-roasted turkey recipe infuses flavors and ensures the juicy goodness you crave.
Preheat the oven to 450 degrees F.
Remove the turkey from the refrigerator; let stand at room temperature for 30 minutes. Tuck the turkey wings under the body.
Place the butter, garlic, sage, rosemary, thyme, parsley, and salt and pepper to taste in the bowl of a food processor. Blend until smooth.
Season the cavity of the turkey with salt and pepper, then stuff with the onion, lemon and assorted herbs. Tie the turkey legs together with kitchen twine.
Rub the herb butter all over the outside of the turkey and under the skin of the breast. Season to taste with salt and pepper.
Place the chicken broth in a medium saucepan on the stove and keep warm over low heat.
Place the turkey in a roasting pan and bake for 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting, basting the turkey every 30 minutes with the chicken broth, until the turkey is done. This will take approximately 3 hours and you’ll know that the turkey is done when a meat thermometer inserted into the thickest part of the turkey thigh registers 165 degrees F.
If the turkey seems like it’s getting overly browned during the cooking process, cover it with foil
Remove the turkey from the oven and tent loosely with foil. Let the turkey rest for 25 minutes. Slice, then serve.
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- You can make this recipe with a turkey larger than 15 lbs, simply add 15 minutes more to the cooking time per pound.
- It’s best to cook your turkey on a rack or on a bed of vegetables to help keep it from sitting in all the juices in the bottom of the pan.