Seasoned Roasted Turkey

Equal parts crispy and juicy, this is the standout recipe your Thanksgiving table's been waiting for.

By Nancy FullerPublished: Sep 19, 2019

2 Ratings

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thanksgiving seasoned roasted turkey recipe

Dana Gallagher

Yields:

8 serving(s)

Total Time:

3 hrs 25 mins

This roasted turkey is simple and no-fuss, but still packed with seasonal flavor. Garnished with clementines, it also makes for an excellent edible centerpiece. (And should you choose to include the optional Fresh Herb Stuffing, we've got the recipe right here.)

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Ingredients

1 (12- to 14-pound) turkey, thawed if frozen
6 sprigs rosemary, divided, plus more for garnish
1/2 recipe uncooked Fresh Herb Stuffing, optional
2 Tbsp. olive oil
1 Tbsp. no-salt Bell's Seasoning
Kosher salt
2 small onions, quartered
2 large carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 head garlic, halved crosswise
3/4 cup chicken stock
Clementines, for garnish

Directions

1. Step 1Preheat oven to 375°F. Remove giblets and neck from turkey; reserve neck and discard giblets. Pat turkey dry with paper towels. Stuff 4 sprigs rosemary into the main cavity, then fill with Herb Stuffing mixture, if desired.
2. Step 2Tie legs together with kitchen twine. Tuck wing tips underneath body. Combine oil, Bell’s Seasoning, and 1 teaspoon salt in a bowl. Rub all over turkey. Place turkey neck, onions, carrots, celery, garlic, and remaining 2 sprigs rosemary in a large roasting pan. Top with a roasting rack and then turkey.
3. Step 3Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 2 1/2 to 3 hours. (Add stock to pan if vegetables begin to scorch and cover turkey loosely with foil if it browns too quickly.)
4. Step 4Carefully tilt turkey to empty juices from the cavity into the pan. Transfer turkey to a cutting board; loosely cover with foil and let rest for at least 25 minutes. Reserve pan and its contents for White Wine and Rosemary Gravy recipe. Carve turkey and garnish with rosemary and clementines.