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Roast Turkey
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5 from 3 votes

Traditional Roast Turkey

***IMPORTANT*** Adjust seasonings and cooking time based on the weight of your turkey!!!
My Roast Turkey recipe is traditional, simple, and straightforward with no weird spices or gimmicks. Juicy, tender, and delicious, you’ll hit a home run with this one.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
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Course: Main Course
Cuisine: American
Keyword: Traditional Roast Turkey
Servings: 12
Calories: 193kcal

Ingredients

Scarborough Fair Dry Rub

  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Sage
  • 2 Tablespoons Dried Rosemary Finely chopped
  • 2 Tablespoons Dried Thyme
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Black Pepper
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Basil

Roast Turkey

  • 1 15-Pound Turkey Cooking time may vary depending on the size of your bird.
  • 1/2 Teaspoon Salt Per Pound of Turkey
  • 1 Teaspoon Scarborough Fair Dry Rub Per Pound of Turkey
  • 1 Cup Unsalted Butter Melted
  • 2 Lemons Zest
  • 2 Small Red Onions Cut in half
  • 2 Sprigs Fresh Rosemary
  • 1 Quart Chicken Stock

Instructions

  • Combine all the Scarborough Fair Dry Rub ingredients and set aside
  • Defrosting takes time! Make sure you start the defrosting well in advance of the day of cooking.
  • 24 hours before roasting, remove the giblets and reserve for the gravy, rinse the turkey, inside and out, pat completely dry with paper towels, make incisions between the thighs and drumsticks and between the breasts and wings (juices get trapped by the skin in these areas and prevents even cooking). Sprinkle the turkey with ½ teaspoon of salt per pound of turkey, rub in the lemon zest. Sprinkle the turkey with 1 teaspoon of Scarborough Fair Dry Rub per pound of turkey, cover the turkey with foil and refrigerate
    Dry Brine Turkey
  • 1 hour before roasting, remove the turkey from the refrigerator, wipe the excess dry rub off with a paper towel, and let air dry.
    Dry Brine Turkey
  • Preheat the oven to 325 °F, -Stuff ½ an onion, ½ a lemon and the fresh rosemary sprigs in the turkey, tie the legs together, pour the chicken stock into the roasting pan
    Dry Brine Turkey
  • Rub the turkey with the melted butter, stuff place the turkey in the oven on the lowest rack
  • Rotate the roasting pan every 30 minutes until an instant-read thermometer inserted into the thickest part of the thigh and the breast reads 165°F
  • Remove from the oven and cover with foil. Let rest for 20-30 minutes before carving
Nutrition Facts
Traditional Roast Turkey
Amount Per Serving
Calories 193 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 43mg14%
Sodium 1572mg68%
Potassium 181mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 542IU11%
Vitamin C 12mg15%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.