Oven Roasted Turkey Recipe – No Brine Required

Cooking a turkey for Thanksgiving can feel like a huge task, but with this simple, straightforward Oven Roasted Turkey recipe, you can make sure that your turkey turns out moist and flavorful without worry.

Best of all, you don’t even have to soak the bird in a brine overnight. Although I like to brine both chicken and turkey when I cook them in my smoker, it isn’t necessary when cooking them in the oven. (See my Smoked Turkey Recipe)

That is of course if you follow this recipe. I have tried other methods and recipes that leave the meat dry and tough. Therefore, be sure to follow this recipe to make sure that your family comes back for seconds this Thanksgiving!

Thawing Your Turkey

Most of us will purchase a frozen turkey to make for our Thanksgiving dinner. If you do so you must make sure to give yourself plenty of time to thaw it.

The safest way to thaw a turkey is in the refrigerator, where it will stay at a consistent, safe temperature. Plan on about 24 hours of thawing time for every 4-5 pounds of turkey. For a 12-14 pound turkey, you’ll need to thaw it in the fridge for about 3 to 4 days.

If you’re short on time, you can also thaw it in cold water, but this requires more attention. To do this keep the turkey in its original packaging, then submerge it in a large container of cold water. Be sure to change the water every 30 minutes.

A 12-14 pound turkey should take around 6-7 hours to thaw using this method. Remember: never thaw a turkey at room temperature on the counter as it can lead to harmful bacterial growth.

Preparing the Turkey

Once the turkey is completely thawed it is time to prepare it. Start by preheating your oven to 350°F. Then, remove the giblets and any innards from the cavity. This can be used for gravy if you like, but if not, go ahead and discard them.

Trim away any excess fat, skin, or small feathers that might be left on the turkey. After that, pat the turkey dry with paper towels, both inside the cavity and on the skin.

Seasoning for Flavor

For an oven roasted turkey that’s moist and packed with flavor, focus on seasoning it both inside and out. Start by sprinkling kosher salt and freshly ground black pepper inside the cavity.

Then, add in the flavor-filled ingredients: quartered Vidalia onion, halved garlic bulb, a bunch of fresh thyme, and half a lemon. These ingredients will release moisture and flavor as they cook which will infuse inside the meat.

Next, brush melted butter all over the outside of the turkey. Butter not only adds flavor but also helps to brown the skin. Be generous, brushing every part of the turkey, including the drumsticks and wings. Once the butter is on, sprinkle more salt and pepper over the skin to ensure every bite of the skin has a nice flavor.

How To Keep Oven Roasted Turkey Moist Without a Brine

A brine can be helpful, but it’s not necessary to get a moist turkey. Here are a few tricks to keep it juicy without one:

1. Use Butter: Brushing the turkey with melted butter creates a barrier that helps lock in moisture.
2. Baste Regularly: Basting the turkey with pan juices every 30 minutes keeps the meat moist and helps the skin stay crisp.
3. Tent After Cooking: Once the turkey is out of the oven, covering it loosely with foil and letting it rest will allow the juices to redistribute, keeping every part juicy and flavorful.

Roasting the Turkey

Place the turkey in a roasting pan on a rack if available, which allows air to circulate around it and helps it cook more evenly. If you don’t have a rack and still want crispy skin, place a few balls of aluminum foil in the roasting pan and set the turkey on top.

Tuck the wing tips under the bird to prevent them from burning, and tie the legs together with kitchen twine.

Roast the turkey at 350°F for about 2 1/2 hours, or roughly 13-15 minutes per pound. Every oven can vary a bit, so make sure you keep an eye on it as it cooks, and rely on a digital thermometer to determine doneness rather than time alone.

Checking for Doneness: Internal Temperature Matters

To know when your turkey is fully cooked, check the internal temperature with an instant-read digital thermometer. Insert the thermometer into the thickest part of the breast, being careful not to hit bone, which can give an inaccurate reading.

The breast should read 160°F when you take it out of the oven. The temperature will continue to rise to the USDA-recommended 165°F while the bird rests.

Let Your Oven Roasted Turkey Rest

One of the most important steps in roasting a turkey is allowing it to rest after cooking. Once it reaches 160°F, take it out of the oven and carefully transfer it to a large cutting board or platter.

Cover it loosely with foil and let it rest for about 20 minutes. This resting time lets the juices redistribute, ensuring that the meat is moist and easy to carve. Skipping this step can result in dry meat, as the juices will flow out when you carve it too soon.

Serving and Carving

Once your turkey has rested, it’s ready to be carved. Begin by removing the legs, then slice the breast meat against the grain to ensure you have juicy slices.

For added flavor and moisture spoon some of the pan juices over each portion. These drippings have absorbed flavors from the butter, herbs, onion, garlic, and lemon, making them perfect for drizzling over the turkey or adding to gravy.

The Key To Making The Perfect Oven Roasted Turkey

• Don’t open the oven too often: While basting is helpful, be quick about it. Too much heat loss from an open oven door can slow down cooking and dry out the meat.
• Add flavor with herbs and spices: Feel free to add more herbs like rosemary or sage to the cavity or under the skin for additional layers of flavor.
• Don’t skip the butter: While some recipes call for olive oil, butter gives the turkey a richer flavor and helps achieve that perfect golden-brown skin.

Oven Roasted Turkey Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 (12-14 pound) turkey, completely thawed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 Vidalia onion
• 1 head of garlic
• 1 large bunch fresh thyme
• 1 half of a lemon
• 4 tablespoons unsalted (1/2 stick) melted butter

INSTRUCTIONS

Preheat the oven to 350°F.

Remove the innards from the turkey and discard or save for turkey gravy. Then remove any excess skin, feathers, or fat. Pat the turkey dry, inside and out.

Salt and pepper the inside of the cavity. Then peel and cut the onion in quarters and place it inside the cavity of the turkey.

Remove the outer, loose layers of the garlic. Then cut the garlic in half through the center of the cloves. Place both halves inside the turkey cavity with the onion.

Stuff the thyme and lemon half in the cavity as well. Tie the legs together with cooking twine and place the turkey inside a large roasting pan (on a rack if provided). Tuck the wing tips under the body of the turkey.

Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Place the roasting pan, uncovered in the oven.

Your oven roasted turkey will take approximately 2 1/2 hours. Be sure to baste every 30 minutes with the juices in the bottom of the pan. Check the internal temperature of the center of the thickest portion of the breast with an instant read digital thermometer and remove the roasting pan from the oven when the temperature reads 160°F.

Carefully remove the turkey from the pan and place on a large cutting board or carving platter and cover with foil. Let it rest for 20 minutes before slicing and serving.

When serving, use the juices from the bottom of the roasting pan to drizzle over the meat to keep it nice and moist.

Enjoy! Mary

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