It's that time of year again—time to take out the roaster oven to cook that Holiday Turkey! If you want juicy, succulent, mouthwatering turkey and don't want to be stressed about cooking it, this is the recipe for you! This is an incredibly easy recipe for a turkey that will come out perfect, complete with gravy made from the pan drippings. Get ready for the holidays with this simple step-by-step recipe for how to cook a turkey in a roaster oven.
To see the step-by-step process for how to smoke a turkey on a pellet grill, check out my web story.
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The holidays don't have to be complicated. I know many of you are busy and don't have time to fuss with the little things. But, believe it or not, this roast turkey is very easy, and a few little tips make a world of difference.
If you've never made gravy from scratch before, trust me when I say it is MUCH better than what you get at the store in a package. So read on for a simple, delicious recipe to prepare a large turkey for the holidays that everyone will love, even the pickiest eaters!
If you have a pellet smoker, be sure to try Smoked Turkey on a Pellet Grill, another easy and delicious recipe that everyone will love! This recipe is easy to prepare, so flavorful, and will be enjoyed by everyone at the table.
Jump to:
- Why you will love cooking a turkey in a roaster oven
- Choosing a turkey for roasting
- How big a turkey should you get?
- The best way to thaw a frozen turkey
- How to prepare the turkey before roasting?
- Ingredients
- How to season the turkey before roasting
- How to properly roast a turkey
- What if I do not have a roaster oven?
- How long does it take to roast a turkey?
- Basting the turkey during roasting
- Resting the turkey after roasting
- Make the turkey gravy
- Serving the turkey
- Cleaning the roaster oven
- Other ideas for the holiday meal
- Equipment
- Storage
- Top tips
- FAQs
- 📋 Recipe
- Food safety
- More Recipes
- 💬 Comments
Why you will love cooking a turkey in a roaster oven
PERFECT FOR BEGINNERS: If you've never roasted a turkey before, this is the perfect recipe for you to start with. It's a foolproof recipe.
JUICY AND TENDER MEAT: Roasting turkey in a roaster oven keeps all the steam inside, ensuring the meat does not dry out.
FREE OVEN SPACE: Leaves your oven free to cook other dishes.
FULL OF FLAVOR: The flavor from the juices and seasonings is infused in each bite of tender turkey meat. Mmmmm, it is so good!
Choosing a turkey for roasting
If you want to make the best turkey ever, a fresh, young turkey will have more flavorful breast meat and more tender meat than that of an older bird. If you are buying a frozen turkey, look for one that is vacuum-packed. Vacuum-packing prevents freezer burn and keeps the turkey from drying out.
How big a turkey should you get?
It depends on how many people you want to feed and how much you want to spend. To allow for leftovers, figure 1.5 pounds of turkey per person. This amount will ensure that everyone will have enough to eat, and you will also have some prized leftovers. Turkey soup, anyone?
The best way to thaw a frozen turkey
The time it takes to defrost your turkey will depend on the size of the bird.
To thaw in a refrigerator (set to 40 °F or below), allow about 24 hours every 4 to 5 pounds.
For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.
Look at the chart below for a better idea.
How to prepare the turkey before roasting?
Remove the plastic wrapping from the outside of the turkey and discard.
Rinse the turkey inside and out, remove the neck and bag of giblets inside the turkey, and discard them. Sometimes the giblet bag is hiding in there, and you have to dig around a little.
Giblets include the gizzard, liver, heart, spleen, kidneys, and whatever else. I don't know exactly what organs are all in there, but they will impart a strong flavor to your bird if you leave them in. Some people like this flavor, but I do not. Therefore, when you are preparing your turkey, remove the giblets, then rinse the bird's cavity with cold water. This will remove the odor and wash out any remaining bits of giblet.
Next, pat the turkey dry with paper towels. Place the turkey on a large platter. That's it! Let's gather the rest of our ingredients and get started!
Ingredients
You can prepare this delicious, juicy, flavorful smoked turkey recipe with just a handful of ingredients.
- Whole turkey
- Lemon
- Limes
- Orange
- Lemon-pepper seasoning
- Garlic plus seasoning
- Oregano seasoning
- Roasted garlic pepper seasoning
- Butter, softened
- Garlic cloves, minced
See the recipe card for quantities.
How to season the turkey before roasting
Seasoning the turkey before roasting will make it taste so much better, and it only takes a few minutes to do! First, boil 8 cups of water in a kettle. Then, to a large bowl, add lemon-pepper seasoning, garlic, oregano, roasted garlic and pepper seasoning, and diced garlic cloves. Add boiling water to the spices and mix well.
How to properly roast a turkey
Preheat the oven to 450°. Slice oranges, lemons, and limes in half and place them in the cavity of the turkey. If any pieces of citrus fruit do not fit in the cavity, squeeze the juice into the bowl with the spices and boiling water. Use the skin to tuck the legs in tight to try to keep the cavity closed as best as possible.
Next, take the butter and rub it evenly over the top of the skin on the breast meat, coating as much of the top of the turkey as possible. Use any remaining butter over the legs and down the sides until the entire turkey is covered.
Place the turkey into the electric roaster, making sure it does not touch the sides of the roaster. Pour the bowl with boiling water and seasoning over the turkey. Turn down the temperature to 350° and place the lid on the roaster. Baste the turkey every hour with the juices in the pan.
What if I do not have a roaster oven?
If you don't have an electric roaster oven, you can still cook a turkey in the oven. Follow all of the exact directions; make sure your turkey is in a big roasting pan covered with a lid or aluminum foil. The oven may dry out the bird a bit more, so try to keep as much moisture in as you can. If the meat starts to look dry, turn down the temperature to 325 degrees Fahrenheit, and baste the turkey more often.
How long does it take to roast a turkey?
When you cook the turkey at 350°F:
- Cook 13 minutes per pound for an unstuffed turkey
- Cook 15 minutes per pound for a stuffed turkey
The turkey is cooked when the temperature reaches 165°F in the breast and the thickest part of the thigh.
Please see the chart below for cooking the turkey, stuffed or unstuffed, at 350°F.
Basting the turkey during roasting
The secret to perfectly roasted turkey is simple and easy! All you have to do is baste it with the juices from the pan every 1 hour or so. The pan juices keep the turkey from drying out, which helps the turkey remain juicy.
If you open the lid too often, the moisture will escape from the roasting pan. The purpose of basting is to keep the juices flowing to the inside. If you give the turkey enough basting during roasting, this will provide you with a much juicier bird.
Another important reason to baste a turkey during the roasting process is to keep an eye on the meat and ensure it is not drying out. If it is drying out, you can turn the temperature down and cook it slower.
Basting your turkey only takes a few minutes each hour, and it will make a HUGE difference in the taste of your turkey.
Resting the turkey after roasting
Once the turkey has reached an internal temperature of 165°F, shut off the roasting oven and let the turkey rest for at least 10 minutes. This will allow the juices to redistribute throughout the bird, which means more flavor! This is the perfect time to make the turkey gravy.
Make the turkey gravy
It only takes about 5 minutes to make the best-ever turkey gravy. Using the turkey baster or a soup ladle, remove about 2-4 cups of liquid from the bottom of the roaster (or how much gravy you would like). Place the liquid into a medium saucepan.
Place the saucepan over medium-high heat. In a small cup or jar, mix 2 tablespoon of cornstarch with 2 tablespoon of cold water. Whisk mixture into the gravy in the saucepan. Whisk well until the gravy starts to boil. The gravy will thicken once it boils.
If you want a thicker gravy, add more cornstarch, a teaspoon at a time (mixed with an equal amount of cold water), until you reach the desired consistency. Turn the heat down to low and keep warm until you're ready to serve.
Pan juices from turkey 
Whisk pan juices with cornstarch until thickened
Serving the turkey
What is the best way to serve a turkey? The answer is simple: Serve it like you would a chicken! First, put it on a carving dish, with the skin side up. Then, using a very sharp knife, remove the breasts and cut them into slices. Next, arrange the pieces on a serving dish with the turkey legs on the side. Finally, serve with the turkey gravy made from the pan juices.
Cleaning the roaster oven
A lot of juices get cooked into the roaster oven's surface. A good way to clean it is to use dish soap with water. Soak it for about 30 minutes in hot, soapy water. If you have stubborn stains, you can apply vinegar to the surface and wash it off after 15 minutes. You can also use baking soda on a sponge for ground-in stains, but make sure it doesn't scratch the surface of your roaster oven!
Other ideas for the holiday meal
Equipment
ROASTER OVEN: Our roaster oven is an 18-quart Oster oven. We love it! Not only is it great for cooking a turkey, but I also use it every time I cook a ham. I love having my oven free to make other things (stuffing, pumpkin pie, squash, etc.).
Storage
Fridge: Leftover roast turkey can be kept in an airtight container in the refrigerator for up to 3 days.
Freezer: Leftover roast turkey can be frozen for up to 3 months in an airtight container. We love using a FoodSaver to freeze our food; it keeps food for much longer!
If you have lots of leftovers from Thanksgiving, slice up the turkey and place it in a Ziploc bag, and pop it in the freezer for meal prep for school or work lunches.
Top tips
- Do not open the packaging on the turkey before you are ready to prepare the bird for the oven.
- The main thing you have to remember when you are roasting a turkey is to baste it every hour.
- Use a thermometer to make sure the oven temperature is where it should be. Some ovens run about 25 degrees F hotter than the indicated temperature. So always check the thermometer to make sure you aren't cooking the bird longer than needed.
- Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
FAQs
A 20-pound unstuffed turkey will cook in about 5 to 5-½ hours in a roaster oven. A 20-pound stuffed turkey will take about 6 hours, 40 minutes to 7 hours 20 minutes.
I prefer to cook a turkey at 350 degrees; some people prefer 325 degrees. I find that basting the turkey every hour results in juicy, tender meat. Either way, the result is the same. You want your turkey to be cooked with an internal temperature of 165 degrees F. Do not cook at less than 325 degrees for food safety reasons.
I recommend basting the turkey every hour. That way, the lid is not removed too often, which allows moisture to escape. Set a timer to help you remember.
Make your turkey using this easy recipe for the upcoming holidays, and your turkey will be the star of the show, not the stuffing. Serve with gravy, mashed potatoes, and cranberries for the perfect holiday meal!
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📋 Recipe
How To Cook a Turkey in a Roaster Oven
Equipment
- Roaster oven
- Turkey Baster
Ingredients
- 15-17 pound turkey thawed, if frozen
- 1 large orange sliced in half
- 1 large lemon sliced in half
- 2 large limes sliced in half
- 3 cloves garlic minced
- 8 cups boiling water
- ⅛ cup Lemon-pepper seasoning
- ⅛ cup Garlic plus seasoning
- ⅛ cup oregano
- ⅛ cup Roasted garlic and peppers seasoning
- ¼ cup butter softened
Instructions
PREP:
- Remove the plastic wrapping from the outside of the turkey and discard. Rinse the turkey inside and out, remove the neck and bag of giblets inside the turkey and discard them. Next, pat the turkey dry with paper towels. Place the turkey on a large platter.
SEASON:
- Boil 8 cups of water in a kettle. Then, to a large bowl, add lemon-pepper seasoning, garlic, oregano, roasted garlic and pepper seasoning, and diced garlic cloves. Add boiling water to the spices and mix well.
ROAST:
- Preheat the oven to 450°. Slice oranges, lemons, and limes in half and place them in the cavity of the turkey. If any pieces of citrus fruit do not fit in the cavity, squeeze the juice into the bowl with the spices and boiling water. Use the skin to tuck the legs in tight to keep the cavity closed as best as possible.
- Next, take the butter and rub it evenly over the top of the skin on the breast meat, coating as much of the top of the turkey as possible. Use any remaining butter over the legs and down the sides until the entire turkey is covered.
- Place the turkey into the electric roaster, making sure it does not touch the sides of the roaster. Pour the bowl with boiling water and seasoning over the turkey. Turn down the temperature to 350° and place the lid on the roaster. Baste the turkey every hour using the juices in the pan.
REST THE TURKEY:
- Once the turkey has reached an internal temperature of 165°F, shut off the roasting oven and let the turkey rest for at least 10 minutes. This will allow the juices to redistribute throughout the bird, which means more flavor! This is the perfect time to make the turkey gravy.
MAKE THE GRAVY:
- Using the turkey baster or a soup ladle, remove about 2-4 cups of liquid from the bottom of the roaster (or how much gravy you would like). Place the liquid into a medium saucepan.
- Place the saucepan over medium-high heat. In a small cup or jar, mix 2 tablespoon of cornstarch with 2 tablespoon of cold water. Whisk mixture into the gravy in the saucepan. Whisk well until the gravy starts to boil. The gravy will thicken once it boils.
- If you want a thicker gravy, add more cornstarch, a teaspoon at a time (mixed with an equal amount of cold water), until you reach the desired consistency. Turn the heat down to low and keep warm until you're ready to serve.
SERVE THE TURKEY
- Slice the meat of the turkey and place it on a serving plate. Serve with gravy made from the pan juices.
- Enjoy!!
Notes
- Do not open the packaging on the turkey before you are ready to prepare the bird for the oven.
- The main thing you have to remember when you are roasting a turkey is to baste it every hour.
- Use a thermometer to make sure the oven temperature is where it should be. Some ovens run about 25 degrees F hotter than the indicated temperature. So always check the thermometer to make sure you aren't cooking the bird longer than needed.
- Cook the turkey until the internal temperature reaches 165 degrees Fahrenheit.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Kayla DiMaggio
Love this recipe! I just bought a roaster oven this year for this very reason! We are hosting Thanksgiving for the first time this year and I am trying to maximize space. I didn't have a recipe yet so this is amazing!
Jeri
That's awesome, Kayla! I love my roaster oven for making turkey! You will love it!
Audrey
These are great instructions for anyone who is nervous about making a turkey!
Jeri
Thanks, Audrey!
Addie
This recipe makes the most flavorful turkey! Yummy!
Jeri
Thanks! It is so tasty!
Oscar
This turkey looks so good, I want to get a roaster oven just to make this. Can't wait to try it.
Jeri
It is so tender and moist!
Agnieszka
Best way to cook turkey for Thanksgiving. Thanks so much for such a comprehensive tutorial!