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–+ servings
recipe to oven roast a turkey

Recipe for Whole Turkey in Oven

Avatar for Jeff Baygents
This is a classic, traditional whole turkey recipe for the oven without a dressing/stuffing. It uses minimal steps and work.
Prep 15 minutes
Cook 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 10 servings
Calories 358kcal

Equipment

1 Roasting Pan An additional Roasting Rack is optional
1 Turkey Baster Or use a large serving spoon
1 meat thermometer for checking internal temperature

Ingredients

  • 16 lbs turkey whole (includes bone); we use Butterball.
  • ½ lb bacon strips optional
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 cups water before baking
  • 4 cups water hot, for last 1-2 baking hours

Instructions

  • Preparing Turkey
    Wash hands and clean out a sink. Then, place the unopened, thawed turkey in the sink.
    Remove any packaging outside and inside of turkey. Check both turkey ends to remove any bags and innards/organs.
    16 lbs turkey
  • Rinse the turkey inside and out. Place it on a cutting board or into a roaster pan (or on a rack contained in the roaster pan). Pat the outer turkey dry with paper towels.
  • Lightly grease the outside of the turkey. Can rub using uncooked bacon strips, bacon drippings, shortening, or vegetable oil.
  • Rub salt and pepper onto the outside of the turkey. Then, lay the uncooked bacon strips across the entire turkey.
    ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ lb bacon strips
  • Pour the initial water into the roaster pan. If not there already, place the optional rack, and then turkey, into the pan.
    6 cups water
  • Cooking Turkey
    Remove oven shelves, except 1, which should be on the bottom or next to the bottom level. Start oven to preheat to 325°F.
  • Add the uncovered turkey roaster pan to preheated oven on bottom/low shelf. In 1 hour, baste the turkey the first time. Repeat basting every 30 minutes.
    After 2-1/2 hrs in oven, remove bacon strips, cover leg ends with foil, pour final water in pan, baste once, resume cooking, and repeat basting every 30 minutes.
    4 cups water
  • After about 4 hours (or 12-15 mins per lb @325°F), or when internal temperature is 160°F, remove roaster pan, remove foil from leg ends, give final basting, and let it rest for 30 minutes. Internal temp will rise to be least 165°F. After rest is done, carve and serve.

Notes

There is about 44% of cooked meat from a whole turkey.  That accounts for cooking shrinkage and bone removal.
Nutrition Facts
Recipe for Whole Turkey in Oven
Amount per Serving
Calories
358
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
214
mg
71
%
Sodium
 
505
mg
22
%
Potassium
 
751
mg
21
%
Carbohydrates
 
0.03
g
0
%
Fiber
 
0.01
g
0
%
Sugar
 
0.2
g
0
%
Protein
 
72
g
144
%
Vitamin A
 
96
IU
2
%
Calcium
 
43
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reference

DarnGoodRecipes.com™