Plain Ole Turkey
Discover the timeless charm of a perfectly roasted bird with this "Plain Ole Turkey" recipe. This classic preparation keeps things simple and flavorful, highlighting the natural juiciness of a 12-pound whole turkey. With a seasoned butter blend made from pantry staples like garlic powder, onion powder, salt, and pepper, this recipe ensures tender, juicy meat and irresistibly crispy skin. A splash of water or chicken stock in the roasting pan locks in moisture, while a final foil-free roast adds the perfect golden-brown finish. With just 20 minutes of prep time and straightforward instructions, this recipe is ideal for Thanksgiving, holiday gatherings, or any occasion that calls for a no-frills yet satisfying main dish. Serve it with your favorite traditional sides for a meal that’s sure to impress! Perfectly roasted turkey made simple—your go-to guide for culinary comfort and success.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Unsalted butter
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Water or chicken stock
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from its packaging, taking care to remove the giblets and neck from the cavity. Rinse the turkey under cool water, then pat it dry with paper towels.
Place the turkey breast-side up on a rack in a large roasting pan.
In a small bowl, combine the unsalted butter, salt, black pepper, garlic powder, and onion powder to create a seasoned butter mixture.
Gently loosen the skin over the turkey's breast using your fingers, being careful not to tear it. Spread half of the seasoned butter mixture under the skin, directly onto the meat.
Rub the remaining butter mixture on the outside of the turkey, ensuring even coverage.
Pour the water or chicken stock into the bottom of the roasting pan to help keep the bird moist during cooking.
Cover the turkey loosely with aluminum foil, ensuring it does not touch the skin.
Place the turkey in the preheated oven and roast for about 15 minutes per pound, or until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (79°C).
About 30 minutes before the turkey is finished, remove the foil to allow the skin to brown and crisp up.
Once fully cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow the juices to redistribute.
Carve, serve, and enjoy your Plain Ole Turkey!
Nutrition Facts
Calories |
7792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3934 mg | 1311% | |
| Sodium | 17440 mg | 758% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.1 g | ||
| Protein | 1308.2 g | 2616% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 62.0 mg | 344% | |
| Potassium | 13156 mg | 280% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
