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Easy Oven Baked Turkey Recipe

Master this Easy Oven Baked Turkey Recipe for your holiday meal. Simple instructions, minimal prep, and delicious flavor.
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Servings: 12 People
Ingredients Method Notes

Ingredients
  

  • 12-lb whole turkey, thawed
  • 2 tablespoon oil (vegetable or olive)
  • Slap Ya Mama seasoning (to taste)
  • 1 cup baby carrots
  • 1 lemon, sliced
  • 2 celery stalks, sliced
  • ½ onion, halved
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs oregano
  • 2 sprigs sage
  • 2 cups turkey stock

Method
 

  1. Remove your first turkey (or any whole turkey) from the packaging and take out the bag of giblets from both the neck cavity and the body cavity. Pat the turkey dry with a dry paper towel. This helps achieve golden crispy skin.
  2. Place turkey on a roasting rack inside your roasting pan. Position the oven rack in the lower third of your oven.
    Note: If you don't have a roasting rack, roll a long sheet of aluminum foil into a thick rope and shape it into a loose "S" inside your casserole dish. This lifts the turkey so it cooks evenly. Alternatively, you can place chopped carrots, celery, and onions in the bottom of a large roasting pan and set the turkey on top of them. Some cooks prefer using an oven bag for a tender turkey with minimal cleanup.
  3. Put the baby carrots, lemon slices, celery, onion, and herbs inside the turkey cavity.
  4. If the legs aren't already tied, use kitchen twine to truss them. This helps the turkey roast evenly.
  5. Rub the skin of the turkey all over with oil or a butter mixture (herb butter works beautifully), then sprinkle Slap Ya Mama or your favorite seasoning blends generously on the breast side, bottom, and inside the cavity.
  6. Heat the oven to 325°F. Pour 2 cups of chicken stock into the bottom of the roasting pan. Place the turkey breast side up in the oven and roast for approximately 13–15 minutes per pound, or 3–3½ hours total for an 12-lb turkey.
  7. Insert an instant-read thermometer or food thermometer into the thickest part of the turkey thigh (avoid the bone). Your turkey is done at 165°F. The breast meat should also register 165°F. Dark meat can safely reach 175°F for those who prefer it more tender.
  8. Transfer the turkey to a cutting board and let the turkey rest for 20–30 minutes before carving. As the turkey rests, the juices redistribute, ensuring juicy turkey and flavorful meat throughout.

Notes

Roasting Time Guide (this roast turkey recipe works for various size turkeys):
10-12 lbs: 2¾–3 hours
12-14 lbs: 3–3¾ hours
14-18 lbs: 3¾–4¼ hours
18-20 lbs: 4¼–4½ hours
20-24 lbs: 4½–5 hours

How to Pick the Perfect Turkey

Size Matters: Plan for 1–1½ pounds of turkey per person. An 11-14 lb turkey serves 8-10 people comfortably with leftovers. A 15-pound turkey feeds about 10-12 people. Larger turkeys (18+ lbs) take significantly longer to cook and can dry out more easily. Consider how much turkey you need based on your guest count.
Fresh vs. Frozen: Fresh turkeys offer convenience (no thawing needed) but cost more and must be cooked within 1-2 days. Frozen turkeys are budget-friendly and can be stored for months. Both cook up equally delicious food when handled properly.
Read the Label: Look for "natural" or "organic" if that's important to you. Avoid turkeys labeled "self-basting" or "enhanced" if you plan to brine turkey yourself, they're already injected with a salt solution (up to 15%). For maximum control over seasoning, choose a whole turkey with minimal processing.
Check the Thawing Time: A frozen turkey needs 24 hours of thawing time in the refrigerator for every 4-5 pounds. An 12-lb turkey requires about 3 days to thaw safely. For faster thawing, use the cold water method: submerge the wrapped turkey in cold water, changing the water every 30 minutes (allow 30 minutes per pound). Plan ahead. This is the safest way to ensure your thawed turkey is ready on the next morning of your cook date.
Quality Indicators: Choose a turkey with intact, unbroken turkey skin, no ice crystals (indicates refreezing), and a firm breast. The packaging should be tightly sealed with no tears or punctures.