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The Perfect Roast Turkey

Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings: 10 servings

Ingredients

  • 1 whole fresh turkey innards and giblets removed (brined if desired, see above for my favorite brining recipe)
  • 1 large onion quartered
  • 2 oranges quartered
  • 10 cloves of garlic smashed
  • 1 sprig of rosemary
  • salt and black pepper
  • 1 cup unsalted butter melted
  • 1/4 cup all-purpose flour more as needed
  • 2 cups turkey or chicken stock more as needed
  • salt and black pepper

Instructions

  • If you have brined your turkey, remove from brineing bag or pot and dry completely before moving on to the next steps.
  • Preheat your oven to 275 degrees F and spray a rack placed in a roasting pan with a non-stick spray. Set aside.
  • Stuff the turkey with onion, oranges, garlic, and rosemary. Sprinkle in salt and black pepper. Place the turkey, breast side-up, in the roasting pan. Tuck the wings under where necessary. Tie the legs together with kitchen twine from the OXO Perfect Cut Twine Dispenser. Cover tightly with foil and place in the oven. Roast the turkey at 275 degrees F for 10 minutes per pound. The time will vary depending on the size of your turkey. For example, for a 15-pound turkey, you will roast for 2 1/2 hours.
  • When your turkey has roasted for the allotted time, remove from oven and brush the melted butter all over. Be very generous, and use all of the butter. Increase the heat on the oven to 350 degrees F and place the turkey back in the oven, uncovered this time. Place a meat thermometer in the thigh of the turkey and cook until it reaches an internal temperature of 170 degrees F. Baste the turkey, every 15 minutes with the OXO Angled Baster.
  • When the turkey has cooked through, remove from oven. Transfer immediately to a large cutting board using your OXO Poultry Lifter, cover with foil, and allow to rest for at least 20 minutes before carving.
  • While your turkey is resting, prepare your gravy. Remove the rack from your roasting pan, and place the entire roasting pan over two parallel burners on your stove. Heat both burners to medium. Whisk in the flour, and continue to whisk until golden brown and clumpy. You may need more flour depending on how much fat you have. Vice versa, if you feel like you don't have enough fat, add some butter to the pan, to get a golden brown, clumpy consistency. Very slowly, whisk in the turkey or chicken stock. Bring to a low boil, continuing to whisk until the gravy has thickened substantially. Season with salt and black pepper to your liking.
  • Pour the gravy through the OXO 2 Cup Fat Separator, to get rid of any chunks and to separate the gravy from the fat.
  • Serve immediately with perfect roast turkey.
  • Enjoy!