EASY tender & juicy TURKEY recipe no-oven required | How to cook a turkey

whole turkey

🥗Healthier: chicken

💰Cheaper: turkey breast

Chicken is lower in fat, while turkey breast is a more economical option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: store-bought herb mix

Dried herbs provide convenience and longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

Create a compound butter by mixing 1 stick of softened unsalted butter with 1 tablespoon of poultry seasoning, 2 teaspoons of paprika, garlic and herb sea salt blend, onion powder, and 2 teaspoons to 1 tablespoon of chicken bouillon powder.

Mash and combine the ingredients well to create the compound butter.

Thaw a completely thawed 12 lb turkey on the counter for about an hour to remove the chill.

Preheat the roaster oven to 450°F.

Place the turkey into the roaster pan with a rack.

Season the underside of the turkey with garlic salt, black pepper, and onion powder.

Lock the wings under the turkey.

Slather the remaining compound butter all over the surface area of the turkey and season again.

Cook the turkey in the roaster oven for the first 15 minutes at 450°F, then lower the temperature to 350°F for the rest of the cooking time.

Cook the turkey for about 2 hours and 10 minutes, ensuring it reaches an internal temperature of 165°F in the thickest part.

Prepare a browning sauce by melting 4 tablespoons of unsalted butter with paprika and Kitchen Bouquet browning sauce in the microwave for about 30 seconds.

Brush the browning sauce on any pale parts of the turkey towards the end of cooking for even coloring.

Let the turkey rest for a minimum of 30 to 45 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens