Roasting a turkey is easier than it might seem. It just takes some time, so plan your day accordingly. We used a brined turkey in this recipe, so our seasonings are very simple and we added no salt since the brined contained enough salt.
- ¼ cup unsalted butter
- Pepper to taste
- 1 brined turkey. We are using a 12-pound turkey in our recipe.
- 1 cup water
Also, keep on hand a small saucepan, heat resistant spoon, roasting pan, pastry brush, turkey baster, foil, and utensils to flip the turkey.
IMPORTANT: Your turkey is done when it reaches an internal temperature of 165 F. You can determine doneness by purchasing and using a meat thermometer. You can expect a 12-pound turkey to take up to 4 hours to cook using this recipe, but because oven temperatures vary, always use a thermometer to ensure it’s done.
Step 1: Preheat Oven
Preheat oven to 425 F
Step 2: Prepare Butter Mixture
Melt the butter in saucepan over medium heat.
Turn of the heat, add the pepper and stir.
Step 3: Prepare the Turkey
Place the turkey in a roasting pan. We start with breast side down, which is again tradition, but we do it because it allows the juices to run down into the breast meat, creating a moister turkey. We also flip our bird half way through the process, so we have a nicely browned skin on the top and bottom of the turkey.
Start by brushing your turkey with the butter mixture. Brush it all over, top and bottom, under wings…everywhere.
Add 1 cup of water to the bottom of your roasting pan to help collect juices.
Step 4: Start Roasting
Now, you can place the turkey in a 425 F oven. At this point, you don’t need to cover the turkey as we’re going to create a nicely browned skin. Bake at this temperature for about ½ hour.
After ½ hour, remove and baste the turkey with its juices and turn the temperature down to 350 F.
Cover lightly with foil and return the turkey to the 350 F oven.
After about 2 hours, we flip the turkey. This allows for nicely browned skin all over the turkey.
Return the turkey to the oven after flipping and reinsert thermometer.
Again, your turkey is done when it reaches an internal temperature of 165 F. Remove from oven and let stand for about 15-20 minutes before carving.
Enjoy your incredibly moist and delicious turkey.