Oven Roasted Turkey #OXOTurkeyDay
Today’s post is a little different and I’ve got lots to share, so bare with me! I’m teaming up with OXO to show you how easy it is to roast a turkey and how awesome some of their tools are. The best part? We’re giving you the chance to win a set of them!
That’s right, see all of those awesome tools below? They can be yours- don’t forget to enter the giveaway at the bottom of this post! What’ you’ll get is: a twine dispenser with cutters, a poultry lifter, a 2 cup fat separator, a stainless steel butter dish and an angled baster with a cleaning brush. All of these tools are invaluable, they make Thanksgiving day prep a breeze!
The first thing you need to do when preparing a turkey is to defrost it, remove anything inside the cavity, wash it and pat it dry. Place it in a large roasting pan and then prepare the butter! My favorite way to make turkey ridiculously moist and flavorful is to create a soft “compound” butter. It only takes a few minutes to make and makes all of the difference. What you need is 6 tablespoons of soft butter, the zest of 1 lemon, freshly minced rosemary and thyme, salt and pepper. Combine it together and then rub in under the skin. This process is probably the most time consuming step. You want to be extra careful so that you don’t poke a hole through the skin. I rub all the way down to the bottom of the breast and even up and on the drumsticks. Next comes the outside. Baste the skin with melted butter and some salt and pepper. The reason you don’t add herbs to the butter wash is because they’ll burn while roasting. Salt and pepper is all you need to add extra flavor to the skin.
Then you’ll want to prepare the filling for the cavity. I prefer using fresh herbs (thyme and rosemary) along with onion, lemon and garlic. As the turkey roasts all of these ingredients help flavor the turkey and add to the drippings which makes for some really tasty gravy!
The last thing you need to do before placing the it in the oven is truss the turkey. OXO has a really handy twine dispenser with 2 cutters. One is on the body of the dispenser for cutting it directly off the spool and the other is removable and is used for cutting the twine on the turkey (it can be washed too). Pretty cool, right?
When it comes to trussing, I like to tuck the wings under and tie them down along with the drumsticks and the leg bones. Make sure to tie everything extra tight because as the turkey roasts it shrinks and the twine will loosen. Anything that isn’t close to the main body of the bird might burn, so take a little time to get everything in its place.
Place the turkey in the oven on the second lowest rack and bake for 2-2 1/2 hours at 350 degrees. The skin will get dark and crispy and a thermometer should read 155 degrees. Remove from the oven and cover or tent the turkey with foil. Allowing the turkey to rest will bring it up to 165 degrees and will help the turkey stay extra moist. After the turkey has rested, transfer it to a cutting board using a poultry lifter (pictured in the first picture of the post). It’s a great way to prevent burns and to keep all of the turkey parts intact. Just insert it into the cavity of the turkey and lift!
Meanwhile, to make the gravy, pour the drippings into a fat separator. OXO’s separator is ingenious. It’s got a cork in the spout that prevents any fat from being poured into a saucepan. Prepare your favorite gravy- our recipe is pretty simple: butter, flour, salt, pepper and drippings.
To make the mashed potatoes simply peel your potatoes and steam them for 20 minutes on medium heat. Yep. I don’t boil my potatoes., that’s just an extra pot to clean (I can reuse the steam basket for the green beans)! Put them through a ricer and then mix in some butter, minced chives and salt & pepper. Easy!
We made our stuffing on the side along with homemade cranberry sauce. When we do the whole spread we usually make our pies the day before and our rolls the morning of and put them in right after the turkey comes out. It’s a lot less stressful and that way we can enjoy spending time with family!
I hope some of my tips are helpful! Making a moist and flavorful oven roasted turkey is so simple and doesn’t have to done just for Thanksgiving! You can also use these same techniques to roast a whole chicken too! Enjoy and happy roasting!
Additional Tools & Ingredients You Will Need For This Recipe:
- 1 (10-12 lb) turkey
- 8 tbsp. (1 stick) unsalted butter
- zest of 1 lemon
- 2 tsp. fresh thyme leaves
- 2 tsp. fresh rosemary, minced
- ½ tsp. salt
- ½ tsp. ground pepper
- 2-3 tbsp. unsalted butter, melted
- ¼ tsp. salt
- ¼ tsp. ground pepper
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 lemon, quartered
- ½ yellow onion, quartered
- 1 head garlic, halved crosswise
- Preheat the oven to 350 degrees.
- Remove the giblets from the turkey, wash the turkey inside and out. Pllace the turkey in a large roasting pan and pat dry with paper towels.
- Combine the 8 tbsp. of butter with the lemon zest, thyme leaves, minced rosemary, salt and pepper. Rub under the skin of the turkey, being careful not to break the skin. Baste the skin of the turkey with the melted butter, salt and pepper. Stuff the cavity with the bunch of thyme, bunch of rosemary, lemon, quartered onion, and garlic. You don't need to remove the skin or seeds of any of the ingredients.
- Tuck the wings under the turkey, then truss the turkey by tying the wings, drumsticks and legs.
- Place in the oven and roast the turkey for 2 - 2½ hours, or until the juices run clear when you cut between the leg and the thigh. A thermometer should read 155 degrees. Remove the and cover with aluminum foil, let it rest for 20 minutes. Move the turkey to a cutting board, slice and serve.
Recipe Source: adapted from Ina Garten