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Oven Roasted Turkey

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A simple, no-fail oven roasted turkey recipe that creates juicy, tender turkey every time. All you need is a few cloves of garlic and some unsalted butter.

Thanksgiving is about a month away and I am excited! Great food and fellowship with family and friends.

The last thing you want is a dry and rubbery turkey. Nobody wants that!

So, why not follow an easy recipe that’s guaranteed to please? Let’s get this oven roasted turkey started.

Three slices of roasted turkey breast with stuffing and cranberries.

Don’t forget to check the tips section below for helpful hints and suggestions.

Oh, if you’re looking for an amazing side dish, then take a look at our new sausage stuffing recipe.

How to make the perfect oven roasted turkey:

First, preheat your oven to 350 degrees F. and line a roasting pan with aluminum foil. Or, you can spray it with non-stick cooking spray.

Next, grab your thawed turkey and open the packaging. Here’s the hardest part of the recipe, prepping the bird.

The turkey, rinsed, dried, and placed in a roasting pan.

Make sure to remove the giblets (you can make gravy out of them) and rinse the raw turkey inside and out.

After that, pat it dry, as best you can, with paper towels. Place the prepped poultry in the roasting pan.

Seasoned turkey with butter and garlic stuffed in the breasts.

Then, lift the skin around the breasts and stuff it with the butter (a tablespoon per breast) and garlic. Melt the rest of the butter for basting while the turkey cooks.

You can work the garlic down close to the thighs and wings. But, if you can’t get it there, don’t sweat it.

It’s time to sprinkle the turkey with salt and pepper. Once that’s done, cover it with foil, and place it into the oven to roast.

The oven roasted turkey is done and is ready to carve.

The proper cook time for this recipe is about twenty-five (25) minutes per pound. Check on it every hour and baste it with extra melted butter to keep it moist.

Last, be sure to remove the foil for the last forty-five (45) minutes. That way, the skin will crisp up in the dry heat.

That’s it, your recipe is done. Serve it with stuffing, maple carrots, corn casserole, and all the sides you desire.

The finished oven roasted turkey served with hot sage stuffing.


  • How long should I cook a (insert weight) pound turkey? Okay, all you need is the formula to calculate how long to cook a turkey.
  • As long as it’s thawed, cooked at 350 degrees F., and not cooked with stuffing, a turkey needs to cook for 20-25 minutes per pound. So, if you have a 16 pound turkey then do the math (16*22.5= 360 minutes) or about 6 hours. On the other hand, you could buy a meat thermometer and cook it until the dark meat reaches 165 degrees F.
  • How do I get crispy skin on my turkey? Personally, I recommend salting the skin before cooking and removing the foil about 35 to 50 minutes before the bird is done. The larger the turkey the more time it needs to crisp the skin.
  • To personalize the recipe, try adding different seasonings like paprika or seasoned salt. You can also stuff the turkey with Fall fruit like apples.

If you like our oven roasted turkey recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The finished oven roasted turkey served with hot sage stuffing.

Oven Roasted Turkey

Yield: 12 Servings
Prep Time: 20 minutes
Cook Time: 3 hours
Resting Time: 20 minutes
Total Time: 3 hours 40 minutes

A simple, no-fail oven roasted turkey recipe that creates juicy, tender turkey every time. All you need is a few cloves of garlic and some unsalted butter.


  • 7-10 Pound Turkey, (giblets and neck removed, cavity emptied, and turkey patted dry)
  • 8 Large Garlic Cloves, (peeled and whole)
  • 1/2 Cup Unsalted Butter, divided (2 tablespoons cut into 4 pieces, the rest melted for basting)
  • 1 Teaspoon Salt, (optional to help crisp the skin)
  • 1/2 Teaspoon Black Pepper, (optional to season the skin)


  1. Preheat the oven to 350 degrees, and place foil in the bottom of a large roasting pan.
  2. Remove the turkey from the packaging, and ensure all packets (gravy, giblets, instructions, etc.) have been removed from the inner cavity. Then, use paper towels to pat it dry inside and out. Make sure the outside is very dry. Transfer the turkey to the prepared roasting pan.
  3. Loosen the skin around the turkey breasts, and carefully  place the cloves of garlic under the skin. Move the garlic past the turkey breast to the wing, leg, and thigh area.
  4. Next, add the butter under the skin. Place 2 half tablespoons over each breast and melt the rest for basting.
  5. Salt and pepper the top skin over the entire turkey (optional).
  6. Cover the turkey with foil, and bake for  20-25 minutes per pound.
  7. During the last 30 to 45 minutes, remove the foil. If the skin looks like it’s beginning to dry, slowly pour melted butter over the turkey. Repeat as needed to keep the skin moist and flavorful.
  8. Remove the turkey from the oven, and allow it to rest for 20 minutes before carving.


The calorie count is NOT accurate as it doesn't not account for the differences in white meat (breasts) versus dark meat (legs and thighs) and it assumes all of the butter will be consumed and this is not the case. Actual calories will vary. The leftover turkey can be stored in a sealed container in your fridge for up three (3) days.

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Nutrition Information:
Yield: 12 Serving Size: 0.5 lb.
Amount Per Serving: Calories: 345.35Total Fat: 18.66gSaturated Fat: 7.7gUnsaturated Fat: 0gCholesterol: 160.43mgSodium: 479.6mgCarbohydrates: 0.72gFiber: 0.06gSugar: 0.14gProtein: 42.32g

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