No-Basting Roasted Turkey

No-Basting Roasted Turkey

Serves 10 to 12

This method requires no basting because the turkey roasts covered, sealing in juices for extremely tender meat. Savory herbs add a wonderful aroma and delicate flavor. For an especially juicy turkey, brine your bird before roasting.

Ingredients: 
  • 1 (12- to 14- pound) turkey, neck and giblets removed
  • Olive oil or butter
  • Salt and pepper to taste
  • Low-sodium chicken broth
  • 1 dried bay leaf
  • 1/2 cup white wine
  • pinch of chopped herbs, such as thyme, rosemary or savory
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Method: 

Preheat oven to 325°F.

Rub turkey all over with oil or butter, salt and pepper, including underneath the skin of the breast. Season cavity with salt and pepper, too. If desired, use kitchen twine to tie turkey legs together and close cavity. Pour enough broth into a large roasting pan to cover the bottom by 1/4-inch. Add bay leaf, wine, and herbs to pan. Place the turkey breast-side up on a rack in the pan. Cover pan and roast turkey until a meat thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F. Start checking for doneness about 1 hour before the end of the recommended roasting time. A 12- to 14-pound turkey should be done in about 3 to 4 hours, or when juices run clear when thigh is pierced. Let turkey rest 30 minutes before carving, then serve with pan drippings, if you like.

Note: If you want to stuff your turkey, do so about 30 minutes before turkey is done, using previously baked dressing. Return turkey to oven. Scoop out the stuffing as soon as the turkey is done.

Nutritional Info: 
Per Serving:330 calories (160 from fat), 18g total fat, 4.5g saturated fat, 105mg cholesterol, 220mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 36g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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