Roasted Turkey



Poultry Dry Rub:

Ingredients For Turkey Cavity:

Olive Oil:


  1. How big of a turkey should you buy? Plan on 1 pound of meat per person. Add a few pounds to your estimate so that you will have enough meat for leftovers.
  2. If you buy a frozen turkey, thaw it (in its original packaging) breast side up on a tray in the refrigerator. Allow a full day for every 4 pounds of turkey to be thawed. For example, an 8-pound turkey will take 2 days to thaw. A 12-pound turkey will take three days to thaw.
  3. Once the turkey is thawed remove it from its packaging.
  4. Remove giblets from turkey cavity.
  5. If you are making gravy save the giblets and follow the recipe for turkey giblet gravy.
  6. Note: Check the label of your turkey carefully. Many turkeys have been brined ahead of time.
  7. Should you apply a poultry dry rub to the turkey?
  8. Only apply a poultry dry rub if the turkey has not been brined already.
  9. If you are applying a poultry dry rub to the turkey you should do so 24 to 72 hours in advance of roasting.
  10. To apply the poultry dry rub pat the turkey dry with a few paper towels and apply the rub. Wrap the turkey in a large piece of heavy duty foil and place the turkey on a tray in the refrigerator for 1 to 3 days.
  11. Determine how long to roast your turkey following the guidelines below.
  12. Unstuffed Turkey: An unstuffed turkey will take 10 to 12 minutes per pound to roast. To check for doneness, insert a meat thermometer in the thickest part of the thigh. It should register 175° to 180°.
  13. Note: If you are using a Pure Convection Oven setting, the turkey will take about 8 to 10 minutes per pound to roast.
  14. An unstuffed 6 pound turkey will take approximately 1 hour to 1 hour 10 minutes to roast. An unstuffed 12-pound turkey will take 2 to 2½ hours to roast.
  15. Stuffed Turkey: If you are stuffing your turkey, it will take 12 to 15 minutes per pound to roast. To be safe to eat, the stuffing must register at least 160°.
  16. Preheat oven to 325°. If you have a convection oven you can use the Pure Convection setting at 325°, as well.
  17. If you have a Pure Convection setting on your oven use it!!! You do not need to baste the turkey if using Pure Convection. The skin becomes a beautiful golden brown and the meat is very tender and moist.
  18. If you applied a poultry dry rub to the turkey, remove the turkey from the foil wrap and wipe off the dry rub with a few dry paper towels.
  19. Rub the cavity of the turkey with 2 teaspoons salt.
  20. Stuff the turkey with the celery, onion, garlic, rosemary, sage, thyme, and lemon slices. (Skip this step if you are filling the cavity with stuffing).
  21. Place the turkey breast side up on a rack in a shallow roasting pan.
  22. Brush the skin with olive oil.
  23. You do not need to truss the turkey.
  24. Make sure oven rack is in the lower part of the oven.
  25. Bake uncovered until a meat thermometer inserted in the thickest part of the thigh registers 175° to 180°.
  26. Remove from oven.
  27. Let stand for 20 minutes, carve and serve.


Plan on 1 pound of turkey per person.

For food safety reasons, I do not stuff my turkey. Instead, I bake my stuffing in a separate casserole dish.

Here is an optional step to be use if you are using a regular bake setting: In order to prevent the breast meat from drying out, place the turkey breast side down on a rack in a shallow roasting pan. You will be flipping the turkey over 1 hour before it is finished roasting so that the breast side will brown up nicely. Enlist a kitchen helper to assist you when flipping the turkey over. To flip the turkey, loosen it from the roasting rack. Using two oven mitts lift the turkey straight up and flip the turkey. To avoid having the juices run out from the cavity of the turkey, try to keep the turkey horizontal when lifting and flipping.

Serve with stuffing, mashed potatoes, and turkey giblet gravy.

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