Why Make This Recipe
Whole roasted turkey is a classic dish that brings family and friends together. It is perfect for special occasions like Thanksgiving, Christmas, and celebrations. This recipe gives you a juicy, flavorful turkey with a golden-brown skin that will impress everyone at the table.
How to Make Whole Roasted Turkey
Ingredients
- 20-pound turkey, thawed, giblets removed, and washed well under cold running water
- 2 large white onions, peeled and halved
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 3/4 cup salted butter
Directions
- Preheat your oven to 350 degrees.
- Measure out the salt and pepper. Stir them together in a small bowl.
- Wash the turkey and pat it dry with paper towels.
- Rub the turkey with half of the salt and pepper mixture. Spread the rest of it inside the turkey’s cavity.
- Place the turkey onto the rack in the roasting pan. Tuck the wing tips under the breast to keep them from burning.
- Add the halved onions into the cavity of the turkey.
- Use butcher’s twine to tie the legs together.
- Put the turkey in the oven uncovered and let it roast for 1 hour.
- After 1 hour, pour the melted butter into the pan and return the turkey to the oven for another 30 minutes.
- Baste the turkey every 30 minutes to keep it moist.
- After about 3 hours, check if the skin is brown. If it is browning too quickly, cover it with foil.
- At 4 hours and 30 minutes, check the internal temperature with a meat thermometer. It should read 165-170 degrees F.
- Let the turkey rest for 20 minutes before carving.
How to Serve Whole Roasted Turkey
Carve the turkey using a sharp knife. Place the sliced turkey on a large platter. Serve it with your choice of sides like stuffing, mashed potatoes, and cranberry sauce. Don’t forget to offer gravy made from the drippings!
How to Store Whole Roasted Turkey
If you have leftover turkey, let it cool down to room temperature. Store it in an airtight container in the refrigerator. The leftover turkey is best consumed within 3-4 days. You can also freeze it for longer storage; just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Whole Roasted Turkey
- Make sure the turkey is fully thawed before cooking for even roasting.
- Baste the turkey regularly for better flavor and moisture.
- Use a meat thermometer for perfect doneness; undercooked turkey can be unsafe.
- For extra flavor, you can add herbs like thyme or rosemary in the cavity along with the onions.
Variation
You can add various seasonings and herbs to the turkey for different flavors. For example, try adding garlic or lemon slices inside the cavity for a fresh taste.
FAQs
Q: How long does it take to roast a turkey?
A: It usually takes about 13-15 minutes per pound at 350 degrees. For a 20-pound turkey, plan for about 4 to 4.5 hours.
Q: Can I stuff the turkey?
A: Yes, you can stuff the turkey, but make sure the stuffing reaches an internal temperature of 165 degrees F to be safe to eat.
Q: What should I do if the turkey skin is browning too fast?
A: If the skin is browning too quickly, cover the turkey loosely with aluminum foil to prevent it from burning while it finishes cooking.
Whole Roasted Turkey
Ingredients
Main ingredients
- 1 each 20-pound turkey, thawed, giblets removed, and washed well under cold running water
- 2 large white onions, peeled and halved
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 3/4 cup salted butter Melted
Instructions
Preparation
- Preheat your oven to 350 degrees.
- Measure out the salt and pepper. Stir them together in a small bowl.
- Wash the turkey and pat it dry with paper towels.
- Rub the turkey with half of the salt and pepper mixture. Spread the rest inside the turkey’s cavity.
- Place the turkey onto the rack in the roasting pan. Tuck the wing tips under the breast to keep them from burning.
- Add the halved onions into the cavity of the turkey.
- Use butcher’s twine to tie the legs together.
Cooking
- Put the turkey in the oven uncovered and let it roast for 1 hour.
- After 1 hour, pour the melted butter into the pan and return the turkey to the oven for another 30 minutes.
- Baste the turkey every 30 minutes to keep it moist.
- After about 3 hours, check if the skin is brown. If it is browning too quickly, cover it with foil.
- At 4 hours and 30 minutes, check the internal temperature with a meat thermometer. It should read 165-170 degrees F.
- Let the turkey rest for 20 minutes before carving.
Serving
- Carve the turkey using a sharp knife. Place the sliced turkey on a large platter.
- Serve it with your choice of sides like stuffing, mashed potatoes, and cranberry sauce. Don’t forget to offer gravy made from the drippings!
