Perfect Thanksgiving Turkey
Easy roast turkey using House Blend seasoning. 325F, 1 tsp per lb, 3-4 hrs until 165F. Rest 15-20 minutes before carving.
Our House Turkey Blend makes flavoring your Thanksgiving turkey as easy as can be. This simple roasting recipe is great for turkey beginners. To ensure maximum flavor, prepare your bird by following our recipe for the perfect turkey brine.
Yield: 1 Turkey
- Season with 1 teaspoon of House Blend per pound and roast at 325 F until the thickest part reaches 165 F.
- Let the turkey sit at room temp about 30-40 minutes before roasting, baste periodically, and rest 15-20 minutes after cooking.
- Use a vegetable bed or rack so the bird does not touch the bottom of the pan and make gravy from pan juices while it rests.
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Preparation Instructions:
Bring turkey to room temperature before cooking. If it is cold from the fridge, it will not cook evenly and could come out dry. It is best to set the bird out on the kitchen counter for roughly 30-40 minutes before placing it in the oven.
While your bird comes to room temperature, preheat your oven to 325 degrees.
Rub one teaspoon of House Blend Turkey mix per pound of meat onto your turkey.
Place celery, onion, 1-2 oranges, and bay leaves on bottom of a large roasting pan. Place seasoned turkey on bed of vegetables. (Just make sure the bird is not sitting directly on the bottom of the pan.)
Bake the bird for roughly 3-4 hours, until the internal temperature of the bird reaches 165 degrees. (This goes for any stuffing inside the bird too.) Baste frequently while cooking to ensure a juicy bird.
When the turkey has finished cooking, let it rest for a minimum of 15-20 minutes before carving. This usually gives you time to make gravy from any pan juices.
Seve on a bed of remaining oranges and pomegranates.
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Frequently Asked Questions
How much seasoning should I use?
Use one teaspoon of House Blend Turkey seasoning for every pound of turkey. For a 12 to 15 pound bird that equals about 12 to 15 teaspoons, or roughly 4 to 5 tablespoons.
What oven temperature and cooking time should I use?
Preheat the oven to 325 F. Roast a 12 to 15 pound turkey about 3 to 4 hours, but rely on internal temperature rather than time. The thickest part of the thigh should read 165 F.
How do I check if the turkey is done?
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The turkey is done when it reaches 165 F. If the bird is stuffed, check the stuffing also reaches 165 F.
Should I brine the turkey and how does that change seasoning?
Brining boosts moisture and flavor. If you brine, rinse and pat the bird dry before applying the rub. You may want to cut back on added salt in the seasoning if your brine was salty.
How often should I baste the turkey?
Baste every 20 to 30 minutes for a juicier skin. Keep in mind each oven opening drops the oven temperature, so you can also rub butter under the skin or use a light baste schedule if you prefer fewer openings.
Can I leave the turkey out before cooking?
Set the turkey out for about 30 to 40 minutes so it loses the chill for more even cooking. Do not leave poultry unrefrigerated for more than 2 hours to avoid food safety risks.
How long should I let the turkey rest before carving?
Let the turkey rest at least 15 to 20 minutes after it comes out of the oven. Tent it loosely with foil to keep warm. Resting helps the juices redistribute and makes carving easier.
How much seasoning should I use?
Use one teaspoon of House Blend Turkey seasoning for every pound of turkey. For a 12 to 15 pound bird that equals about 12 to 15 teaspoons, or roughly 4 to 5 tablespoons.
What oven temperature and cooking time should I use?
Preheat the oven to 325 F. Roast a 12 to 15 pound turkey about 3 to 4 hours, but rely on internal temperature rather than time. The thickest part of the thigh should read 165 F.
How do I check if the turkey is done?
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The turkey is done when it reaches 165 F. If the bird is stuffed, check the stuffing also reaches 165 F.
Should I brine the turkey and how does that change seasoning?
Brining boosts moisture and flavor. If you brine, rinse and pat the bird dry before applying the rub. You may want to cut back on added salt in the seasoning if your brine was salty.
How often should I baste the turkey?
Baste every 20 to 30 minutes for a juicier skin. Keep in mind each oven opening drops the oven temperature, so you can also rub butter under the skin or use a light baste schedule if you prefer fewer openings.
Can I leave the turkey out before cooking?
Set the turkey out for about 30 to 40 minutes so it loses the chill for more even cooking. Do not leave poultry unrefrigerated for more than 2 hours to avoid food safety risks.
How long should I let the turkey rest before carving?
Let the turkey rest at least 15 to 20 minutes after it comes out of the oven. Tent it loosely with foil to keep warm. Resting helps the juices redistribute and makes carving easier.
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