Dinner

Turkey

Name: Turkey
Prep time: 15 min
Cook time: 155 min
Total time: 170 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 lb turkey; 6 tbsp butter (softened); 3 cups chicken stock; 2 tbsp dried minced onion; 2 tbsp kosher salt (half as much if using fine salt); 1 tsp ground black pepper

This low maintenance turkey roasting technique calls for no basting and no other hands on work but results in the most juicy meat!

5.0 (2)

Prep

15 min

Cook

2hr 35min

Total

2hr 50min

Serves

Style

💰 Everyday

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This low-maintenance turkey roasting technique calls for no basting and no other hands-on work, but it results in the most juicy meat!

Ingredients

Servings:

12 lb turkey
6 tbsp butter (softened)
3 cups chicken stock
2 tbsp dried minced onion
2 tbsp kosher salt (half as much if using fine salt)
1 tsp ground black pepper

Instructions

1
Observe the weight of your turkey and the suggested roasting time. A turkey around 12 lbs (5.4 kg) should take around 3 hours. If your turkey is bigger or smaller, follow the suggested cooking time on the package. Plan accordingly. Preheat the oven to 325°F (160°C).
2
Discard the giblets if desired. I prefer adding those to the pan and roasting them as well. Place the turkey on top of wire racks in a roasting pan and season the turkey with kosher salt and black pepper. Separate the skin from the breast and stuff 3 tbsp (45ml) of softened butter under the skin on top of each breast.
3
Pour chicken stock into the roasting pan (not on top of the turkey) and add dried minced onion. Cover with foil or a lid.
4
Bake in the preheated oven covered for about 1 hour and 45 minutes to 2 hours. Then uncover and allow to roast uncovered for the last 30–45 minutes or so. Test the meat with a thermometer, ensuring it reaches at least 185°F (85°C) in the thigh and above 165°F (74°C) in the breast. Test in a couple of spots to ensure accurate measurement. Once the turkey is done, feel free to broil it for just a couple of minutes, watching closely. I would allow about 2 hours and 15 minutes or 2 hours and 30 minutes for the total cooking time. This method steams the turkey and really speeds up the cooking process, which is why the time is shorter than in some other recipes.
5
Remove from the oven and let the turkey sit for about 20 minutes, gently covered with aluminium foil. Carve. Serve the turkey with delicious pan juices and enjoy!

FAQ

Can I prepare my turkey the night before roasting?+

Yes! You can season and butter your turkey up to 24 hours ahead—just keep it uncovered in the fridge so the skin dries out and gets crispier when roasted. Make sure to bring it to room temperature for about 30 minutes before putting it in the oven.

What if I don't have chicken stock for this recipe?+

You can substitute with turkey or vegetable stock in equal amounts, or use water mixed with bouillon cubes if that's what you have on hand. The stock helps keep the turkey moist and creates flavorful pan drippings.

How do I know when my turkey is actually done cooking?+

Use a meat thermometer inserted into the thickest part of the thigh without touching bone—it should read 165°F (74°C). This is more reliable than checking color, since turkey meat can look done before it actually is.

How long can I store leftover turkey in the fridge?+

Cooked turkey keeps for 3-4 days in an airtight container, and you can freeze it for up to 3 months. Slice it off the bone before storing so it cools faster and takes up less space.