Our Thanksgiving dinner just wouldn’t be complete without the turkey! Here’s my simple method for cooking a beautifully moist Oven Roasted Turkey with golden, crispy skin and instructions for making the best pan gravy!
Turkey is the star of the show at most of our Thanksgiving tables, isn’t it? I know for our family, the holiday just wouldn’t be the same without it.
Don’t be intimidated by the thought of cooking something as large as a turkey. If you can roast a chicken, you can cook a turkey!
— This post was originally published on November 11, 2020. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 3 Hours, 35 Minutes
Servings: 6 (or more depending on the size of the turkey)
Primary Ingredient(s): Butter, seasoned salt, turkey, stock
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Oh. My. Goodness. Absolutely superb. Nothing compares.”
— Miss P
How to Plan Your Thanksgiving Cooking Timetable
This simple method works just as well whether your turkey is fresh or frozen. It does take a little effort to get the timing right, so I find that making a plan the week before is really helpful.
I always plan out any necessary thawing time, plus time to bring the turkey to room temperature before cooking, plus time to prep, and time to cook and rest. Let’s go over those times together, shall we?
- When making a plan for cooking Thanksgiving dinner, I start by deciding what time I’ll serve dinner and work backward from there. Begin with the timing for the turkey, which is explained below.
- Plan all the side dishes and desserts and determine which can be made in advance. Allow yourself plenty of time so that you don’t feel rushed and overwhelmed. Many steps of individual recipes can be made in advance, with the final dish assembled quickly on Thanksgiving day.
- Most desserts can (and should!) be made in advance, with only garnishing reserved for the last moment.
- Check to make sure you have all the flatware, china, crystal, and table linens you need well in advance. Don’t forget serving pieces! You’ll need bowls, platters, trays, and serving spoons and forks.
- Plan ahead to have beverages ready and ice on hand if needed.
Pro Tip
Use a large insulated cooler with ice as an extra refrigerator if you need more space.
Timing the Cooking of the Turkey
If you’re starting with a frozen turkey, you’ll need to thaw it in its original packaging in the refrigerator (or in a large cooler with a couple of bags of ice), allowing at least 24 hours for every 4 pounds. After it’s thawed, keep it in the fridge (or on ice in a cooler) until you’re ready to cook.
About 1 1/2 hours before you start cooking, take the turkey out of the fridge to bring it to room temperature. Having it at room temp will help it cook more evenly and faster.
Prep time is pretty quick. I allow about 15 minutes to slather on the butter and sprinkle on the seasonings.
Cooking time, of course, varies according to the total weight of the turkey. I’ve included a roasting timetable for you further down in the post. You’ll also need to allow time for the turkey to rest before carving.
So, let’s get started with the recipe!
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Ingredient Notes
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- Fresh or Frozen Turkey — When choosing your Thanksgiving turkey, plan on 1 to 1 1/2 pounds per person; if you’d like leftovers, bump it up to 2 pounds per person.
- Butter — Like most Southern cooks, I use salted butter for everything.
- Seasoning Salt — Use any seasoning mixture you like. I prefer Jane’s Crazy Mixed-Up Salt. Other people swear by Bell’s Seasoning or Lawry’s Seasoned Salt. Of course, just plain salt and black pepper work well, too.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
What Size Turkey Should I Buy?
I always plan on 1 to 1 1/2 pounds of turkey per person (this allows for discarding skin, bones, etc.). Go for 2 pounds if you want to have lots of leftovers!
You’ll also find this recipe in my cookbook!
You can see this recipe on page 222 of my cookbook, My Southern Table! Get your signed copy today.
How to Cook an Oven Roasted Turkey with Gravy
This process for cooking a turkey in the oven is really simple and basic. All you’ll need are a turkey (thawed if frozen), some butter, and seasoning salt. As far as equipment goes, you will need a roasting pan and a rack of some kind.
- If using a frozen turkey, thaw in the refrigerator, allowing at least 24 hours of thawing time for every 4 pounds of turkey.
- Approximately 1 1/2 hours before cooking, remove the turkey from the refrigerator and let it sit at room temperature.
- Preheat the oven to 325 degrees.
- Remove the turkey from its packaging. Drain any juices from the turkey, remove the package inside the turkey containing the giblets and neck. Use paper towels to pat the turkey thoroughly dry, both outside and inside. (Note: you can use the giblets and neck to make stock to use for the gravy if you like. Place them in a small saucepan with a little salt and pepper and let them simmer while the turkey cooks.)
Pro Tip
Like many cooks, I often use the giblets and neck to make stock for the gravy. Place the giblets in a saucepan and cover them with water and about half a teaspoon of salt. Bring to a boil and reduce to a simmer. Cook for about 30 minutes. Strain the broth and use it to make gravy.
- Place the turkey with the breast side up on a rack in a roasting pan.
- If using a whole turkey, tuck the wing tips underneath the body. With some brands, the legs will be tucked under a flap of skin. If yours aren’t, simply tie them together with kitchen twine.
- Rub the skin all over with a generous amount of softened, room temperature butter.
Pro Tip
I typically use between one and two sticks of butter for a medium sized turkey. You want it very well coated.
- Sprinkle the surface, both top and bottom, generously with salt and pepper, a seasoned salt mixture, or your favorite combination of spices. My favorite seasoning to use is Jane’s Crazy Mixed-Up Salt. However, I know many people use Bell’s Seasoning. You use whatever you like.
Bake Until Golden Brown
- Place the pan in the preheated oven.
STEP 10: About 2/3 through the cooking time, check to make sure the breast and tops of the legs aren’t browning too quickly. If you feel that they’re getting too brown, make a tent of lightweight foil to drape over the top of the turkey to stop it from over-browning.
Turkey Roasting Time Table Per Pound
Cook according to the following timetable:
| 6-7 pounds | 2 – 2 1/2 hours |
| 7-10 pounds | 2 1/2 – 3 hours |
| 10 – 18 pounds | 3 – 3 1/2 hours |
| 18 – 22 pounds | 3 1/2 – 4 hours |
| 22 – 24 pounds | 4 – 4 1/2 hours |
| 24 – 30 pounds | 4 1/2 – 5 hours |
- Turkey is done when the temperature in the thigh registers 180°F on a meat thermometer.
Allow Adequate Resting Time
- Remove the turkey from the oven and let it stand for 20 to 30 minutes before carving.
Pro Tip
Resting time is very important as it allows the juices to redistribute through the meat, ensuring the turkey is moist throughout. Carving too quickly can cause a drier end product.
How to Make Turkey Gravy
- Remove about 1/2 cup of the drippings from the roasting pan and place them in a medium saucepan over medium-high heat.
- Using a whisk, blend the flour into the pan drippings.
- Whisk in the stock or broth a little at a time.
- Bring to a boil. Reduce the heat to low and simmer for about 5 minutes.
Pro Tip
Some cooks dice the giblets and add them to the gravy. It’s optional but tasty! My grandmother always added a chopped, hard-boiled egg. Again, an optional addition.
Serve sliced roast turkey on a large platter with the gravy drizzled over or on the side.
Recipe Options
This is a very basic but quite delicious recipe. I often enhance the flavors by placing halved shallots, garlic, onion, lemons, and oranges inside the cavity, along with fresh herbs such as rosemary, sage, and thyme. Remove and discard these after cooking.
Questions About Oven Roasted Turkey
If you don’t have a roasting rack, you can form a coil of scrunched up aluminum foil to place in the bottom of your pan or use a bed of vegetables such as carrots and celery to keep the turkey raised off the bottom of the pan.
I skip it completely. Basting a turkey means frequently opening the oven door, which results in temperature fluctuations that can cause a dry turkey (particularly the breast meat). The butter rubbed all over will keep the turkey moist without the need for basting
I get it. Moving that big, hot turkey around can be intimidating. So, you could always consider roasting two small ones instead! They’ll cook faster, too, since you’ll base your cooking time on the smaller weights.
No. Don’t cover the turkey while roasting. If you notice during cooking that the breast or legs are getting too brown, you can lightly place some foil over the top, but don’t completely cover the turkey.
More Thanksgiving Recipes You’ll Like
Southern Cornbread Dressing
Easy Cranberry Orange Sauce
Southern Sweet Potato Casserole
Sweet Potato and Pecan Stuffing
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Oven Roasted Turkey with Gravy
Ingredients
For the Turkey:
- 10 pounds turkey fresh or frozen
- 1 cup butter softened
- 2 tablespoons seasoned salt recommended: Jane's Crazy Mixed-Up Salt
For the Gravy:
- ½ cup pan drippings from turkey
- ½ cup all-purpose flour
- 3 ¾ cups turkey or chicken broth or stock
Instructions
To Roast the Turkey:
- If using a frozen turkey, thaw in the refrigerator allowing at least 24 hours of thawing time for every 4 pounds of turkey.
- Approximately 1 1/2 hours before cooking, remove the turkey from the refrigerator and let it sit at room temperature.10 pounds turkey
- Preheat the oven to 325 degrees.
- Drain any juices from the turkey, remove the package inside the turkey containing the giblets and neck. Optionally, set that aside in the refrigerator to use for stock later. Thoroughly pat the turkey dry with paper towels.
- Place the turkey with the breast side up on a rack in a roasting pan.
- Tuck the wings under the turkey and secure the legs with kitchen twine if needed. (Some brands come with the legs tucked under a flat of skin so that tying is not necessary.)
- Rub the turkey generously with the butter.1 cup butter
- Sprinkle generously inside and out with seasoned salt.2 tablespoons seasoned salt
- Place the turkey in the preheated oven.
- About 2/3 through cooking time, check to make sure the breast and tops of the legs aren't browning too quickly. If needed, cover the turkey loosely with a tent of aluminum foil to prevent overcooking.
- Turkey is done when the temperature in the thigh registers 180 degrees on a meat thermometer.
- Remove from the oven and let stand for at least 20 to 30 minutes before carving.
To Make the Gravy:
- Remove drippings from the turkey roasting pan and place in a medium saucepan.½ cup pan drippings from turkey
- Using a whisk, blend the flour into the pandrippings.½ cup all-purpose flour
- Whisk in the stock or broth a little at a time3 ¾ cups turkey or chicken broth or stock
- Place the saucepan over medium high heat and bring to a boil. Reduce the heat to low and simmer for about 5 minutes.
Notes
| 6 – 7 pounds | 2 – 2 1/2 hours |
| 7 – 10 pounds | 2 1/2 – 3 hours |
| 10 – 18 pounds | 3 – 3 1/2 hours |
| 18 – 22 pounds | 3 1/2 – 4 hours |
| 22 -24 pounds | 4 – 4 1/2 hours |
| 24 – 30 pounds | 4 1/2 – 5 hours |
- If you don’t have a roasting rack, form a coil of aluminum foil to place in the bottom of your pan or use a bed of vegetables such as carrots and celery to keep the turkey raised off the bottom of the pan.
- Skip the basting – basting a turkey means frequently opening the oven door which results in temperature fluctuations that can result in a dry finished bird. The butter rubbed all over will keep the turkey moist without the need for basting.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Oh. My. Goodness. Absolutely superb. Nothing compares.
And the photography is outstanding!
Thanks! I do enjoy a really good roast turkey.