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Oven Roasted Turkey

Posted by Patrick Maioho on
Oven Roasted Turkey

Not from the Grill but one of our Winter Favorites!


Most people think of turkey as just a Thanksgiving meal.  Not us! No!  We love turkey, and it makes a great meal for not only gatherings, celebrations or events, but for also for just nice family meal.  Plus, the pay-off is the left-overs…turkey is so versatile in being able to make a number of meals days after! (turkey sandwiches, turkey salad, turkey casserole, turkey taco’s, etc…).

This is just a simple and easy recipe that doesn’t require a bag or roaster.  It’s a few ingredients for aroma and great flavor, an oven and a roasting pan.  Enjoy!


2 tablespoons kosher salt

  • 1 1/2 tablespoon freshly ground pepper
  • 1/2 tablespoon dried thyme
  • 2 tablespoon dried savory
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons lemon juice
  • 4 garlic cloves, crushed
  • 1 stick unsalted butter, melted and cooled

For the Turkey Cavity:

  • 1 onion, quartered
  • 1 celery rib, cut into 2-inch pieces
  • 2 carrots, cut in half
  • 2 cloves garlic

One 14 - 16 pound organic turkey, rinsed and patted dry


Pre-Heat Oven to 400°F

Melt the butter.  Let cool.  Mix the first 8 ingredients into the butter.  Form into a roll or stick (use plastic wrap).

Place rack into a roasting pan.  Stuff turkey with onions, celery, carrots and garlic into turkey cavity.

Slice herb butter and place under the skin (breast, legs, thigh)

Tuck wings under the breast.  Tie legs together (some turkeys come pre-tied)

Pour 2 - 3 cups of water (or chicken stock/water mixture) into the bottom of the roasting pan.

Place turkey BREAST DOWN onto the rack in roaster.

Put turkey into the oven and immediately reduce the temperature to 275°

Roast Turkey for approximately 3 1/2 hours total (15 minutes per pound) or until the internal temperature of the inner thigh reaches 165°.


Use Safe Grip Oven Gloves to turn turkey breast-side up.

Bast turkey with juices from the bottom of the roasting pan every 1/2 hour after the first hour.

With about 1 hour or so left to roast the turkey, use oven gloves to turn the turkey over, breast side up.

Remove the turkey from the oven and cover with foil; let rest for at least 30 minutes.  (45 - 60 minutes is recommended).


Carve and serve.


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