Let’s be honest, the turkey is the star of the show on Thanksgiving and it can be a little intimidating. But have no fear I have the easiest, no fuss turkey recipe to share today!
This tried a true recipe from the Pioneer Woman is a favorite of mine because it is slow cooked with an herb butter rub. This makes it perfectly browned, amazingly juicy, and absolutely delicious! You will love this roasted Thanksgiving turkey and so will your dinner guests!
PW Roasted Thanksgiving Turkey
Ingredients
- 1 20 lb turkey thawed
- 1 orange
- 1 stick 1/2 cup butter, softened
- 2 rosemary springs leaves stripped and minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 275 degrees.
- Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine.
- Cover the whole pan with heavy aluminum foil, tucking it underneath the pan.
- Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.)
- Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin.
- Combine with butter, rosemary, salt and pepper.
- After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)
- Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered.
- Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.
- Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours), then remove the turkey from the oven.
- Carve and serve.
Notes
The original recipe calls for a 20lb turkey but for my little family we downsized
to a 12lb bird and it was perfect. Just adjust the cooking time (10 minutes per lb).
Pat the turkey dry and place in a roasting pan (with a rack if you have one). Cover with aluminum and put in the oven at 275 degrees.
Bake for 10 minutes per lb, so if you have a 20lb turkey bake for 3 1/2 hours.
When the turkey is close to being down with it’s first roasting, prepare the butter rub.
Thinly slice orange peel and dice rosemary.
In a medium bowl combine the softened butter, rosemary, orange peel, salt and pepper.
After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.)
Smear the butter mixture all over the skin, in crevices, etc so that it’s totally covered.
Increase the oven temperature to 350 degrees and return the turkey to the oven, basting every 30 minutes.
Continue roasting the turkey until the thermometer reads 165 to 168 (about 2 1/2 more hours for a 20 lb turkey), then remove the turkey from the oven.
I like to add to a decorative platter with rosemary springs and orange slices and stuffed with stuffing.
When you are ready to eat, carve and serve.
The perfect Thanksgiving plate- a little bit of everything!
That looks amazing! I’ve never cooked the turkey for Thanksgiving yet. You give me inspiration!
It looks yummy. I wont get the chance to try this, this year because we are frying our turkey.
Yum! Too bad hubby is making the turkey this year 🙂
Wow! This looks really delicious. Thank you for sharing this recipe. When you had easy and fuss-free then I am sold out! Can’t wait to try this. Happy to know that I already have all the ingredients available.
Omg, this is looking so yummy. I have not tried it yet. Thank you for Sharing.
The Pioneer Woman has so many great recipes. This sounds wonderful! We usually don’t host Thanksgiving and this would be a good recipe to try.
This looks absolutely delicious.