No-Basting Roasted Turkey
- 1 (12- to 14- pound) turkey, neck and giblets removed
- Olive oil or butter
- 1 tablespoon coarse sea salt
- 2 cups low-sodium chicken broth, plus more as needed
- 1 dried bay leaf
- 1/2 cup white wine
- of chopped herbs, such as thyme, rosemary or savory
- 1 teaspoon ground black pepper
Preheat oven to 325°F.
Rub turkey all over with oil, 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.
Add bay leaf, wine, and herbs to pan. Place the turkey breast-side up on a rack in the pan.
Pour enough broth into a large roasting pan to cover the bottom by 1/4-inch (you may not use it all).
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.
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.
Let turkey rest 30 minutes before carving, then serve with pan drippings, if you like.
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- 1 (12- to 14- pound) turkey, neck and giblets removed
- Olive oil or butter
- 1 tablespoon coarse sea salt
- 2 cups low-sodium chicken broth, plus more as needed
- 1 dried bay leaf
- 1/2 cup white wine
- of chopped herbs, such as thyme, rosemary or savory
- 1 teaspoon ground black pepper