This pan roasted turkey recipe is the best, most delicious moist turkey with juicy meat and golden brown crispy skin. This super easy recipe is perfect for Thanksgiving dinner.
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❤️ Why you'll love it
- It roasts a whole turkey in just 3 hours and feeds a small crowd (8-10 people), making it a perfect roast for any holiday dinner.
- This whole turkey offers up white meat and dark meat to satisfy the likes of everyone at the table.
- Leftovers make great hot or cold sandwiches!
🥘 Ingredients
Dried parsley
Garlic powder
Celery seed
Cardamon
Dried thyme
Onion powder
Olive oil
Salt
Black pepper
15 lb turkey
🔪 Instructions
- Set the oven temperature to 350° F.
- In a small bowl, combine the parsley, garlic powder, celery seed, cardamon, thyme, onion powder, salt and pepper.
- Pat the turkey dry with paper towels.
- Separate the turkey skin on the breast meat using your hands. Go slow and gentle to not rip the skin. Pull the skin back and rub the breast meat with ½ of the spice rub. Fold the skin back over the meat and then spread the oil across the whole top of the bird.
- Rub the remaining spice rub over the whole bird including the legs.
- Place a large sheet of parchment paper in the roasting dish to cover the bird. Place the bird on the parchment and then cover the bird with the parchment. Seal the parchment by crumbling it together. This seals in moisture that evaporates during cooking.
- Roast turkey for 3 hours, until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165° F.
- Remove the pan from the oven and set on a wire rack. Let turkey rest covered by parchment for 30 minutes to rest once fully cooked.
🥄 Equipment
Roasting pan with rack
Parchment paper
Electric knife for slicing the turkey
Mixing bowl
🥫Storage
Store any leftovers in an airtight container in the refrigerator up to 4 days, in the freezer up to 4 months.
To reheat, thaw in the fridge and reheat in the microwave or wrap in foil and warm in the oven.
📖 Variations
- A heavy duty rimmed baking sheet pan can be used in place of the roasting pan.
- Use a turkey oven bag in place of the parchment paper. Be sure to follow the instructions on the packaging for roasting the turkey.
- Stuff the cavity of the turkey with fresh herbs and halved lemons.
💭 Tips
- Place frozen turkey in the refrigerator 2 days before cooking to ensure it has thawed completely.
- Most turkeys have a packet with giblets and neck inside the cavity of the bird. Be sure this is removed before cooking.
- Use fresh herbs in place of the dried herbs.
- Place the neck and giblets in a small shallow roasting pan and season with salt and pepper. Roast along with the turkey in the oven.
- Use any pan drippings in the roasting dish for making gravy, adding turkey stock to scape any roasted bits from the bottom of the roasting pan.
📚 Related Recipes
Turkey Pot Pie with Cheddar Garlic Biscuits is a delicious with buttery cheddar garlic biscuits topping a delicious turkey and veggie filled gravy.
Make Turkey Hot Brown Sandwiches with leftover turkey!
Leftover Thanksgiving Turkey Casserole is a big hit with my family.
Don't want to roast the whole turkey? Try this Turkey Tenderloin in an air fryer!
🍽 Serve with...
Serve turkey cut into thin slices with a side of mashed potatoes, crockpot stuffing, this broccoli casserole recipe, dinner rolls, cranberry sauce, and sweet potato pie.
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📖 Recipe
Pan Roasted Turkey
Equipment
- Parchment Paper , to wrap the turkey
- Electric knife , for slicing the turkey
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Ingredients
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 2 teaspoons celery seed
- 2 teaspoons cardamom
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 15 pound whole turkey
Instructions
- Set the oven temperature to 350° F.
- In a small bowl, combine the parsley, garlic powder, celery seed, cardamon, thyme, onion powder, salt and pepper.
- Pat the turkey dry with paper towels.
- Separate the turkey skin on the breast meat using your hands. Go slow and gentle to not rip the skin. Pull the skin back and rub the breast meat with ½ of the spice rub.
- Fold the skin back over the meat and then spread the oil across the whole top of the bird. Rub the remaining spice rub over the whole bird including the legs.
- Place a large sheet of parchment paper in the roasting dish to cover the bird. Place the bird on the parchment and then cover the bird with the parchment. Seal parchment paper by crumbling it together. This seals in moisture that evaporates during cooking.
- Roast turkey for 3 hours, until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165° F.
- Remove the pan from the oven and set on a wire rack. Let turkey rest covered by parchment for 30 minutes to rest once fully cooked.
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