Classic Thanksgiving Whole Oven Roasted Turkey Recipe (2024)

Everyone knows that the centerpiece of your Thanksgiving dinner is a turkey. You can’t have your holiday without it! There are so many different ways to cook a turkey, but nothing beats the Classic Oven Roasted Turkey that bakes to a golden brown perfection. It’s a showstopper for your Thanksgiving table, but don’t be intimidated by cooking one. I’m answering all of your turkey questions AND giving you this easy-to-follow recipe that you can use year after year.

If you’re cooking Thanksgiving for the first time, or you’re just out of practice, you’re probably slightly intimidated by all of the different components. For me, the recipes aren’t difficult, but the timing is. Trying to get everything on the table, warm and at the same time, is the challenging part.

Take a deep breath and plan ahead, because it doesn’t have to be frustrating. Once you find a trustworthy recipe, like this oven roasted turkey, you can depend on it every year. I have several recipes that are in my arsenal that I always rely on and this is one of them!

Stop! You’ll need a meat thermometer and turkey roasting pan Before Starting

How To MakeThis Whole Oven Roasted Turkey Recipe

Making a turkey is so versatile. You can flavor it according the seasoning you use and you can get a different recipe every time. This is a classic version. It has fresh herbs, citrus and butter for seasoning. By the time you take it out of the oven, you’ll see a golden brown skin and cut into a moist meaty center.

What To Serve With Your Thanksgiving Oven Roasted Turkey

You can’t have turkey without some mouth-watering Thanksgiving side dishes. All of the flavors just compliment the turkey and an American Thanksgiving doesn’t skimp on the side dishes. Here are some of my favorite recipes that I pair alongside my turkey:

• Southern Squash Recipe
• Homemade No Knead Yeast Rolls
• Pretzel Brown Sugar Sweet Potatoes
• Make-Ahead Cranberry Sauce
• Slow Cooker Apple Sausage Stuffing
• Garlic Mashed Potatoes
• Easy Creamed Corn Recipe

How To Buy A Whole Turkey

There are so many options when you’re buying your turkey. If buying organic is important to you, then you want to purchase one that is organically fed. You can also look at heritage turkeys and frozen turkey options. If you’re buying frozen, be sure that you have adequate time to thaw it (according to the weight) before you roast it. You don’t want a frozen solid turkey to ruin your Thanksgiving day. Talk to your butcher and order ahead of time if needed.

Tips For Cooking A Whole Roasted Turkey

1. Pick Your Turkey According To Weight: This recipe calls for a 10lb turkey. Whether you purchase one that is fresh or frozen, is up to you. However, you want to look for one that is meaty. You can get a larger turkey and use the same recipe, you’ll just have to cook it longer until the internal temperature is correct.
2. Pick The Weight According To Serving Sizes Needed:Plan to purchase 1 – 1 1/2 pounds for every guest that you’re serving on Thanksgiving. This particular recipe will serve 6-8 people. You can always purchase a larger one for more guests too.
3. Use A Roasting Pan:Wondering why you should use a turkey roasting pan? Lifting the turkey off of the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. It also gives you space to place vegetables underneath for flavor.
4. Don’t Stuff Your Turkey Anymore:I remember my Grandmother stuffing her turkey. It’s not smart to do anymore and gives you one more thing to worry about. Cook your stuffing, as dressing, on the side instead of using the cavity. It helps to prevent food illness and cross contamination.
5. Rub The TurkeyWith Butter:This recipe is all about that butter under the skin. This helps to crisp the skin and gives it extra moisture, along with added flavor. This step is so important and you shouldn’t skip it.
6. Invest In A Meat Thermometer:You can’t make a turkey properly without using a meat thermometer. You have to check the internal temperature of the bird before servings. Check for doneness by inserting an instant-read thermometer in the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees F, it’s done. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven.
7. Let The Turkey Rest Before Serving:Once you take the turkey out of the oven, you want to let it rest for 15-20 minutes. This will help to lock in the juices.

Wondering how tocarve your turkey? Check out this video:

What You’ll Need From The Grocery Store To Make Your Turkey:

• Turkey
• Butter
• Olive Oil
• Poultry Seasoning
• Lemons
• Rosemary
• Thyme
• Yellow Onions
• Garlic

Step-By-Step Directions To Make Your Whole Oven Roasted Turkey

Preheat oven to 375F. Remove any giblets from the turkey.Use a large spoon to carefully separate the skin from the breast of the turkey, as shown.

Rub 1/4 cup of butter under the turkey skin, directly on the turkey breast. Rub remaining butter all over the turkey.Place a halved lemon and a small amount of rosemary and thyme inside the turkey cavity.

Make a small cut 4″ down from the turkey opening and push the turkey legs through. Alternatively, you can use kitchen string to tie the turkey legs together.

Sprinkle turkey liberally with poultry seasoning.

Place water and quartered onions in the bottom of a roasting pan. Quarter the remaining lemon and add to the roasting pan. Cut the top off of one head of garlic, add it to the roasting pan, and then peel and crush each clove of the remaining garlic. Add to roasting pan, then place the turkey overtop.

Bake for 3 1/2 to 4 hours. Cover with the top of the roasting pan or tinfoil for the first half of the baking time.Once you remove the cover, baste the turkey with the turkey juices every 20-30 minutes. At the 3 hour mark, pour the olive oil over the turkey in any spots that are not browning as deeply as other spots.

Cook until turkey reaches an internal temperature of 165F. Cover and let turkey rest at room temperature for 5-10 minutes before carving. (This is a great time to make gravy or finish up other side dishes.)