Seasoned Oven Roast Turkey Recipe
with mashed potatoes, gravy, vegetable & bread; Turkey comes w/stuffing
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Ingredients
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Turkey & Seasoning
Stuffing (for turkey)
Mashed Potatoes
Gravy
Vegetable
Bread
Method
Turkey & Seasoning
- 1
Prep
Preheat oven to 325°F (165°C). Remove turkey from refrigerator 1 hour before roasting to take the chill off. Pat turkey dry inside and out with paper towels. Reserve neck and giblets for stock or gravy if desired.
- 2
Season Butter
In a small bowl, combine softened butter, olive oil, Kosher salt, black pepper, rosemary, thyme, garlic powder, onion powder, and chopped parsley. Mix until well combined.
- 3
Season Turkey
Loosen the skin over the turkey breast gently with your hands. Spread about two-thirds of the seasoned butter under the skin over the breast and thighs. Rub remaining butter all over the exterior of the turkey. Place lemon halves and quartered onion into the cavity along with a few carrot and celery chunks for aromatics. Tuck wing tips under and tie legs together with kitchen twine.
- 4
Roast
Place a rack in a large roasting pan. Scatter remaining carrots, celery, and one halved onion in the pan. Pour 1 cup broth into the bottom of the pan. Place turkey breast-side up on the rack. Roast in the preheated oven. General guideline: roast about 13-15 minutes per pound at 325°F for an unstuffed turkey; for a 12-lb turkey plan 2.5–3 hours. If stuffed, add 20–30 minutes and monitor internal temperatures.
- 5
Baste & Monitor
Every 30–45 minutes, baste the turkey with pan juices. If the breast browns too quickly, tent loosely with foil. Roast until the thickest part of the thigh reaches 165°F (74°C) and the stuffing (if used) reaches 165°F (74°C). Insert an instant-read thermometer into the thigh without touching bone for accurate reading.
- 6
Rest
Remove turkey from oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes before carving. Reserve pan drippings for gravy (pour into a fat separator or skim fat after settling).
Stuffing (for turkey)
- 7
Make Stuffing
While the oven is preheating, melt 4 tablespoons butter in a skillet over medium heat. Add finely chopped onion and celery and sauté until translucent, about 5–7 minutes. Add chopped sage and parsley and cook 1 minute more. Place bread cubes in a large bowl. Add the sautéed vegetables to the bread cubes. Pour 1 cup broth over the bread mixture and toss. Stir in beaten egg, salt, and pepper. Mixture should be moist but not soggy—add a little more broth if necessary.
- 8
Stuff or Bake Separately
If stuffing the turkey cavity, spoon stuffing loosely into the cavity just before roasting (do not pack tightly). If you prefer to bake stuffing separately (recommended for even cooking), transfer to an oiled baking dish, dot with a tablespoon of butter, cover with foil and bake alongside turkey for the last 30–45 minutes until internal temperature reaches 165°F.
Mashed Potatoes
- 9
- 10
Gravy
- 11
Separate Fat
After roasting, pour pan drippings into a fat separator or a measuring cup and allow to settle. Skim off and reserve about 1–2 tablespoons of fat; discard or reserve excess fat. Measure out 1 cup of drippings (if you have less, top up with broth).
- 12
Make Roux & Finish
In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking, for 1–2 minutes until lightly golden. Gradually whisk in 1 cup drippings/broth, smoothing lumps. Bring to a simmer and cook until thickened, about 3–5 minutes. Taste and season with 1/2 tsp salt and 1/2 tsp pepper (adjust as needed). If gravy is too thick, thin with a little additional broth or water.
Vegetable
- 13
Cook Vegetable
About 15 minutes before turkey is done, toss trimmed green beans with 1 tablespoon olive oil (or butter), salt, and pepper. Spread on a sheet pan or place in a steamer basket and roast in the oven alongside the turkey for 10–15 minutes until tender-crisp, or steam on the stovetop for 6–8 minutes. Finish with lemon zest if desired.