Pan Roasted Turkey

5 from 1 vote

In just 3 hours you can have a delicious, golden brown roasted turkey with juicy meat inside and crispy skin on the outside. Feeds up to 12 people and perfect for Thanksgiving!

Course Main Dish

Cuisine American

Keyword Pan Roasted Turkey

Prep Time 15

Total Time 3 15

Servings

Calories 219kcal

Author Shelby Law Ruttan

Equipment

Roasting pan with rack
Parchment Paper , to wrap the turkey
Electric knife , for slicing the turkey
mixing bowls

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.

Nutrition