How to Make Oven Baked Turkey in a Roaster Pan
If your looking for a turkey recipe for Thanksgiving, this recipe is for you.
Cooking turkey this way, will make the skin crispy with juicy meat inside, making this the perfect balance with maximum flavor. Plus, it’s easy to just throw into the roaster and the let the turkey cook all day.
Serve it up alongside your favorite Thanksgiving sides like fresh vegetables, rolls, mashed potatoes, gravy and stuffing.
If you are looking for something to pair with this Turkey recipe, try out our Instant Pot White Cheddar Mac and Cheese.
Ingredients Needed:
- Whole turkey (12–16 pounds), thawed
- Unsalted butter
- Garlic salt
- Seasoned salt
- Freshly ground black pepper
- Garlic powder
- Yellow onion
- Carrots
- Celery stalks
- Fresh rosemary sprigs
- Fresh parsley
- Water or broth
Oven Baked Turkey in a Roaster Pan
PREP TIME: 1 hour
COOK TIME: 4 hours
TOTAL TIME: 5 hours
How to make Oven Baked Turkey in a Roaster Pan
Ingredients
- 1 whole turkey 12–16 pounds, thawed
- 1 stick unsalted butter melted, (plus one stick for the cavity)
- 1 tablespoon garlic salt
- 1 tablespoon seasoned salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 yellow onion quartered
- 3 carrots roughly chopped
- 3 celery stalks roughly chopped
- 4-5 sprigs fresh rosemary
- a handful of fresh parsley
- 2-3 cups water or broth optional, for extra moisture in the pan
Instructions
- Preheat and Prepare
- Preheat your oven to 325°F. Remove the turkey from packaging and discard any giblets or neck pieces from the cavity. Pat the turkey dry with paper towels.
- Place a roasting rack inside a large roaster pan. If you don’t have a rack, you can layer carrots and celery to lift the turkey slightly.
- Scatter the chopped carrots, celery, onion, and herbs into the bottom of the pan.
- Place the turkey breast-side up on the rack or veggie bed.
- Season Generously
- Pour the melted butter over the entire turkey, making sure to cover the breast, thighs, wings, and legs. Use your hands or a brush to spread it evenly.
- Sprinkle the garlic salt, seasoned salt, garlic powder, and black pepper over the buttered skin, rubbing it in gently.
- Place the second stick of butter inside the turkey cavity, along with a few sprigs of rosemary and parsley for added flavor.
- Roast and Baste
- Place the lid on your roaster pan (or cover tightly with foil if using an open roasting pan). Transfer the turkey to the preheated oven.
- Bake for approximately 15 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh (without touching the bone).
- Every 30–45 minutes, remove the lid and carefully spoon or brush the buttery pan juices over the turkey. This step keeps the meat moist and helps the skin turn a beautiful golden brown.
- Uncover for the Last Hour
- In the last 45–60 minutes of baking, remove the lid to allow the skin to crisp and brown fully. If the skin is browning too quickly, lightly tent the bird with foil.
- Rest Before Carving
- Once the turkey is fully cooked, remove it from the oven and tent loosely with foil. Let it rest for at least 20–30 minutes before carving. This allows the juices to redistribute and results in tender, juicy slices.
Did you try this recipe?Let us know how it was!