Oven Roasted Turkey

Published on Dec 7, 2013
Updated on Oct 15, 2018

Oven Roasted Turkey // This turkey is moist and flavorful.  Make it for your next holiday get-together! | Tried and TastyThis year was possibly my first year making a turkey. I vaguely remember making one before, but I can’t quite pinpoint exactly when and where. Either way you look at it, I can tell you one thing – if I did make it before it wasn’t anywhere near as good as this years turkey. The week of Thanksgiving was nothing short of HECTIC! Isn’t it always? We bought our turkey the weekend before and immediately started thawing it to ensure it was completely thawed by the time it was ready to be cooked. The days went by and I didn’t have a single moment to do anything with the turkey until late the night before. I had gone to my FB fans who offered suggestions and almost unanimously the consensus was to brine the turkey. Have you ever heard of that? I hadn’t, but I was intrigued.

Oven Roasted Turkey // This turkey is moist and flavorful.  Make it for your next holiday get-together! | Tried and Tasty“Wet brining, which does seem to be the most popular option (as opposed to a dry brine), is indeed slightly more involved, as it requires soaking a turkey in a salt-water solution (herbs, spices, and aromatics can be incorporated and sometimes other liquids like beer or molasses are added to the water) for several hours or overnight. Still, with a solid recipe and a little know-how, giving your turkey a long, flavorful bath, i.e. wet brining it, is really quite easy.” [Epicurious] I chose the wet brine.

Oven Roasted Turkey // This turkey is moist and flavorful.  Make it for your next holiday get-together! | Tried and Tasty

Oven Roasted Turkey

Course: Main Course
Cuisine: American
Keyword: Oven Roasted Turkey
Prep Time: 18 minutes
Cook Time: 6 hours 30 minutes
Brine: 6 hours
Total Time: 6 hours 48 minutes
Servings: 12
Calories: 469 kcal
Author: Yvonne

If you're looking for good turkey recipes for Thanksgiving, this Oven Roasted Turkey is just what you need to feed your family and friends!

Print

Ingredients

  • Turkey
  • 1 gallon vegetable stock or water I used water
  • 1 c. salt

Instructions

To Brine

  1. Bring vegetable stock or water and salt to a boil, stir a couple of times. Remove from heat until room temperature. 

  2. Refrigerate until completely chilled (can be prepared a couple of days ahead).  Make sure to leave the lid on.

  3. When ready to use, add brine to a large clean bucket. Add 1 gallon of heavily iced water. 

  4. Make sure turkey extras have been removed (giblet, neck, and anything else left in the cavity). Place turkey in bucket head first, because the breast seems to dry out more than dark meat. Let sit for 6-8 hours. Leave in a cool place in the kitchen or garage (if it's cold outside). 

  5. Turn at least once about halfway through brining for meat to be completely "marinated".

To Roast

  1. Once the turkey has been brined, you are ready to roast it. To keep my oven free for me to work on all of my side dishes (Homemade Mac and Cheese, Butternut Squash | Quinoa | Kale Stuffing, and Holiday Dinner Rolls) I used an electric roaster. Sure makes it nice since I only have one oven (some day I hope I'll be able to have two!). Cooking times will vary depending on the size of your bird. I had a 12 lb. 

  2. To prep your bird for roasting, you will remove from brine and completely dry off. Be sure to shake any excess liquid from the cavity. 

  3. Once dry, I rubbed the turkey down with olive oil and seasoned with freshly cracked pepper (hold the salt, there was plenty in the brine). I also sliced a lemon and an apple and placed in the cavity. This is one of those family things that we've always done. So I did it. 

  4. I roasted my 12 lb. turkey at 325 F for 4 1/2'ish hours and then turned it down to 200 for another couple of hours. End result? The most tender and juiciest turkey I've ever had!

Recipe Notes

[My 2 Cents]
I'm usually more of a ham fan because in years past, no matter how much gravy you drowned your turkey in there wasn't anything that was making that meat any sort of moist. I'm now a believer in brining the turkey first. It made all of the world of difference, and when I went to prep the leftovers for storage the meat was practically falling off the bone. Have you EVER seen turkey meat do that? I sure haven't. Also, you are able to brine your turkey anywhere from 8-36 hours, I wasn't ready to make my turkey until about 48 hours. So I just kept the turkey in the fridge until I was ready to use it.
Did you know the Ziplock makes extra large bags? Well - they do, and that's actually what I put my turkey in with the brine and zipped right up. Once it was secure in the bag I placed it in my large stock pot. Worked like a charm at holding everything together without making a big mess!

Adapted from "How To Brine A Turkey" by Alton Brown

Nutrition Facts
Oven Roasted Turkey
Amount Per Serving
Calories 469 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 231mg77%
Sodium 9263mg403%
Potassium 721mg21%
Carbohydrates 4g1%
Sugar 2g2%
Protein 69g138%
Vitamin A 850IU17%
Calcium 40mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Oven Roasted Turkey // This turkey is moist and flavorful.  Make it for your next holiday get-together! | Tried and TastyOven Roasted Turkey // This turkey is moist and flavorful.  Make it for your next holiday get-together! | Tried and Tasty

*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Leave a comment:

Your email address will not be published. Required fields are marked *