This oven-roasted turkey is juicy, flavorful, and foolproof. With a simple brine, compound butter, and the right roasting steps, you’ll get crispy skin and tender meat every time. – Be Sure to check out our full “How to cook a turkey in the oven“ guide.
Directions
Brining (Optional, but recommended) – 24 hours
Place brine bag in cooler, bucket, or bowl and add 1 gallon of water
Pour in included brine pack or follow instructions on brine container, stir. No heating required.
Submerge turkey in water + brine mixture, breast-side down so the cavity fills with brine.
Seal bag, refrigerate for 24 hours
Air-Dry for Crispy Skin (12-24 hours)
Remove Turkey from the brine, drain excess, but do not rinse. Pat the turkey dry.
Place turkey on a rack or tray, refrigerate uncovered for 12-24 hours. A rack is better to help dry out the bottom side of the turkey.
Make Compound Butter
Mix 4 sticks softened, unsalted butter with Turkey Time seasoning. This will be to taste. We like to go heavy, but adjust to what works for you.
Reserve about 1 stick’s worth for basting
Season & Prep for Oven
Gently loosen skin over both breasts with your hand
Massage compound butter under skin on each side of the turkey and massage a bit more on the outside.
Lightly spray exterior with cooking spray, we recommend Duckfat Spray or Beef Tallow
Season generously with Turkey Time seasoning, underside first, then top.
Roasting the Turkey
Preheat oven to 325 °F. Place turkey breast-side up on rack in roasting pan.
Roast until internal temp ~140 °F (for a “mid-size” bird, ~2 hours as guide). Melt reserved butter and baste every 15–30 minutes When turkey reaches ~150 °F internal, increase oven to 375 °F for last ~20 minutes to deepen color & crisp skin.
When the internal temp of the breast hits 165 °F and the thigh ~175 °F, remove from the oven.
Let the turkey rest for 20-30 minutes, then you are ready to carve & serve!
