Making a Holiday Meal can be a breeze with this recipe for Easy Oven Baked Turkey!
Our family loves Turkey. Ok really it’s my husbands favorite. So if I want to make him happy, I make a turkey. The great thing is – making an Easy Oven Baked Turkey – is just easy. and it’s delish so we all win!
I used to use the oven bags to bake my turkeys, but honestly one time I ran out and didn’t know it but still wanted to make the turkey. We have a big oven roaster pot so I used that. As long as you aren’t constantly messing with it the roaster does the same thing. One Food Network special featured Gordon Ramsey making a
turkey. The lasting impression that I had? TO LEAVE THE OVEN DOOR CLOSED. Done. I have no problem with that. The turkey doesn’t need to be basted as long as it is covered some how. Just leave the turkey. I promise! Leave it! Cover it and leave. You can do it.
I also refuse to stuff my turkey with stuffing. It makes some rocking stuffing, but some dried out turkey. Nope. Not going to do it. There are a bunch of things, but stuffing is not one of them. We need a moist turkey or I’m not going to eat much of it. I have found that a couple of oranges cut up (skin and all) stuffed in the turkey do a really amazing job of giving that turkey some moisture without giving it a citrus flavor.
What ingredients do you need to make an Easy Oven Baked Turkey?
- 1 Turkey
- 2 oranges quartered
- 1 small bunch of sage
- 1 small bunch of rosemary
- A stick of butter
- 2 onions (this time I had 1 giant onion and that was fine) sliced but not diced
- little salt and pepper
- a turkey roasting pot big enough that you can close
- 1 thermometer (I use electric so I can stick it in after an hour or 2 and close the oven and lid on the roaster)
How do you cook an Easy Oven Baked Turkey?
Preheat your oven to 325.
Wash the turkey, do take the neck and gizzards out *yuck*. Dry the turkey off and put it on the rack of your pan (you should have a rack). Get your oranges. Stick a couple inside the turkey, a piece or two in the neck area covered in skin, and then place the remaining oranges around and touching the turkey.
Get your butter and cut it up into about 6 slices. This is where it gets tricky! Go to your turkey and using your hands make a hole in between the turkey breast and the turkey skin. Push a butter pat with some of the fresh herbs down and get it on top of the breast. Repeat this 6 times on all areas of the turkey breast (really the legs don’t need it anyways – keep that butter on your white meat). *notice in the pics that you can see the herbs through the skin! You will be able to see them in the done pics too!*
Take your onion and put some inside the turkey some around the outside. Put some more of the fresh herbs inside the turkey. If you have a piece of celery (I use the tops and left overs from making stuffing) put that in there too!
Sprinkle a little salt and pepper on the top and stick the lid on. Say good-bye for a long time. You are only allowed to open that lid to insert the thermometer after at least 1-1/2 hours of cooking! NOT BEFORE!
I let my turkey get to 165 degrees and then I pull it out to rest. Keep it warm. Either keep the lid on or put some tinfoil and then heavy towels on the turkey and let it sit for at least 1/2 hour. I promise if you insulate it, the turkey will still be piping hot! And juicy.
Do you need some more inspiration for Thanksgiving? We have you covered! Be sure to check out:
Now the sides are amazing, but how about something sweet???