Whole Roasted Turkey
A classic dish perfect for special occasions, this whole roasted turkey is juicy and flavorful with a golden-brown skin that will impress everyone at the table.
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!
Notes
Make sure the turkey is fully thawed before cooking for even roasting. For extra flavor, you can add herbs like thyme or rosemary in the cavity along with the onions. Leftover turkey can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage.