Turkey Recipe: The Secret to a Perfect Roasted Turkey

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Need a perfect turkey recipe? No matter how much you plan ahead and believe you found that easy, stress-free recipe for the perfect turkey roast, you always end up thinking: if at least the skin was crispy, the meat more tender, and where is that golden color? All you want is delicious results without losing your mind. Is that too much to ask? Trust me, I get it!

For years I’ve been trying to come up with different, more unique turkey recipes for my family. I served it brined and smoked, and even made a turducken one year, just to name a few.

Each preparation was too time-consuming as if only roasting the darn bird doesn’t take enough time. That turducken took two days out of my life that I will never get back. And yet my family prefers this simple, tried-and-true turkey recipe.

This is the recipe my mom made for Christmas dinners and special occasions (Europeans don’t celebrate Thanksgiving). The recipe is from an old Croatian cookbook with torn leather binding mom proudly displayed on her bookshelf. Traditionally, Croatians serve roasted turkey with mlinci, homemade baked pasta. If you want the complete experience, you can find the simple recipe for mlinci in my book.

The secret to the perfect roasted turkey is keeping it simple, because who needs crazy methods and exotic ingredients? Not to mention time wasted that you could spend with your loved ones or relax.

Perfectly roasted turkey is not only a result of good roasting but also a good preparation and selection of the right bird.

Let’s start with these 7 valuable tips for a perfect turkey recipe:

1. Selection

Although we all know it’s best to buy a fresh turkey, you can also get the perfect roast with a frozen one. You’ll have to keep in mind that you have to completely defrost it before baking. For each pound, you will have to set aside up to 5 hours since it is better to defrost it in the fridge. This means that larger birds can be defrosting for days.

2. Crispy skin

Leave the turkey uncovered one day before baking or follow the recipe directions below for a crispy skin.

3. Room temperature of the roast

Make sure that the meat stays at room temperature before baking. If you put the cold meat in the oven, it will not bake evenly. So take it out of the refrigerator at least an hour or two before putting it in the oven.

4. Spices, spices, spices…

It’s good to season your turkey a few hours before roasting. Then it will be juicier, tender, and more delicious. Rub the bird generously with fresh or dried herbs and olive oil or butter. For extra flavor and to keep the meat juicy, place a lemon and clove-studded onion into the cavity (see the recipe below).

5. Best cooking temperature

Baking at higher and lower temperatures has its advantages, but the ideal temperature for baking is about 350-375 degrees F. The meat is done when it reaches a temperature of 170 degrees Fahrenheit in the breast and 180 degrees in the thigh. If you expect a crowd, you should rather roast two smaller turkeys.

6. No peeking!

Once your turkey is in the oven do not frequently open the door, as this will further prolong the cooking time. It’s best to bake the turkey in a roaster with a rack and a lid. See the list of things you might need in the “essentials” box below, which includes some affiliate links for your convenience.

7. Done but…

Let the turkey rest, loosely covered with aluminum foil, for 20 minutes before carving. Juices inside will settle and you won’t end up with a pool of juice on the cutting board. Timing is everything! Use the sharpest knife to carve the turkey.

Download or print this free roasting chart for your reference by clicking on the graphic.

Additional consumer safety tips from the USDA.

Now that you know what to do, check out 7 things not to do.

Consider crispy roasted sweet potatoes or butternut squash as an addition to your sides and this maple cheesecake for your dessert.  Not sure how to use leftovers? My husband loves this delicious kickasserole recipe. I, however, prefer something more sophisticated, like turkey tacos.  🙂

This post might contain some affiliate links for your convenience. Click here to read my full disclosure policy.

Turkey Recipe: The Secret to a Perfect Roasted Turkey

INGREDIENTS:

• 12-14 pounds whole turkey
• 1 stick butter (or ½ cup vegetable oil)
• 1 tablespoon lemon pepper
• 4 tablespoons Italian seasoning
• 2 tablespoons Vegeta Natur*** (or salt)
• 1-2 tablespoons whole cloves
• 2-3 bay leaves
• 1 lemon
• 1 onion

~ Free Tip ~

Make your own Italian seasoning using:

• 1 tablespoons dried rosemary
• 1/2 tablespoon dried sage
• 1/2 tablespoons dried thyme
• 1 tablespoons dried parsley
• 1/2 tablespoon dried oregano
• 1/2 tablespoons dried marjoram

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Take the giblets and neck out of the turkey and wash the turkey inside and out (use the giblets and neck to make turkey stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey. The skin will tighten (this pulls the proteins in the skin together to form a tight surface which crisps up better). Pat dry the turkey again with paper towels.
3. Place the turkey on a rack in a large roasting pan. Add one cup of water to the bottom of the pan. Brush the outside of the turkey with melted butter.
4. Mix together the Italian seasoning, lemon pepper, Vegeta or salt.
5. Rub the herb mixture liberally all over the turkey, spreading a little in the cavity and being sure to season the back, the breasts, and the meaty thighs.
6. Wash the lemon and peel the onion. Press cloves into the onion. Stuff the cavity with the lemon, clove-studded onion, and the bay leaves.
7. Tie the legs together with string and tuck the wing tips under the body of the turkey.
8. Cover and roast the turkey for 2½ hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. (The internal temperature should reach 170 degrees Fahrenheit in the breast and 180 degrees in the thigh)
9. Remove the turkey to a cutting board and loosely cover with aluminum foil. Let rest for 20 minutes.
10. Carve the turkey with a sharp knife and serve.

Turkey Recipe: The Secret to a Perfect Roasted Turkey

The secret to a perfectly roasted turkey is an easy, simple recipe that yields crispy skin and delicious tender meat that you can proudly serve to your Thanksgiving guests.

5 from 5 votes

Print Rate

Course: Main Course

Cuisine: Croatian

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 10

Author: Jas

Ingredients

• 12-14 pounds whole turkey
• 1 stick butter or ½ cup vegetable oil
• 1 tablespoon lemon pepper
• 4 tablespoons Italian seasoning
• 2 tablespoons Vegeta Natur* or salt
• 1-2 tablespoons whole cloves
• 2-3 bay leaves
• 1 lemon
• 1 onion

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Take the giblets and neck out of the turkey and wash the turkey inside and out (use the giblets and neck to make turkey stock). Remove any excess fat and leftover pinfeathers, and pat the inside and outside dry. Then pour hot water over the skin of the turkey. The skin will tighten (this pulls the proteins in the skin together to form a tight surface which crisps up better). Pat dry the turkey again with paper towels.
• Place the turkey on a rack in a large roasting pan. Add one cup of water to the bottom of the pan. Brush the outside of the turkey with melted butter.
• Mix together the Italian seasoning, lemon pepper, Vegeta or salt.
• Rub the herb mixture liberally all over the turkey, spreading a little in the cavity and being sure to season the back, the breasts, and the meaty thighs.
• Wash the lemon and peel the onion. Press cloves into the onion. Stuff the cavity with the lemon, clove-studded onion, and the bay leaves.
• Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Cover and roast the turkey for 2½ hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. (The internal temperature should reach 170 degrees Fahrenheit in the breast and 180 degrees in the thigh)
• Remove the turkey to a cutting board and loosely cover with aluminum foil. Let rest for 20 minutes.
• 10. Carve the turkey with a sharp knife and serve.

Notes

~ Free Tip ~

Make your own Italian seasoning using:

• 1 tablespoons dried rosemary
• 1/2 tablespoon dried sage
• 1/2 tablespoons dried thyme 
• 1 tablespoons dried parsley
• 1/2 tablespoon dried oregano
• 1/2 tablespoons dried marjoram

Tried this recipe? Rate it below!Mention @all_thats_jas and tag it #allthatsjas

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See this recipe featured on Tatertots & Jello, Our Crafty Mom, and Raven Would.

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