Name: Seasoned Roast Turkey
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/4 cup butter, melted -; 2 teaspoons salt -; 2 teaspoons garlic powder -; 2 teaspoons seasoned salt -; 1-1/2 teaspoons paprika -; 1 teaspoon ground ginger -; 3/4 teaspoon pepper -; 1/2 teaspoon dried basil -; 1/4 teaspoon cayenne pepper -; 1 turkey (13 to 15 pounds) -; 2 medium lemons, halved, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Seasoned Roast Turkey

1. 1/4 cup butter, melted -

2. 2 teaspoons salt -

3. 2 teaspoons garlic powder -

4. 2 teaspoons seasoned salt -

5. 1-1/2 teaspoons paprika -

6. 1 teaspoon ground ginger -

7. 3/4 teaspoon pepper -

8. 1/2 teaspoon dried basil -

9. 1/4 teaspoon cayenne pepper -

10. 1 turkey (13 to 15 pounds) -

11. 2 medium lemons, halved, optional -

How to cook deliciously - Seasoned Roast Turkey

1. Stage

Preheat the oven to 325°F. In a small bowl, combine the melted butter, salt, garlic powder, seasoned salt, paprika, ground ginger, pepper, dried basil and cayenne pepper.

2. Stage

Place the turkey, breast side up, on a rack in a roasting pan. Pat it dry with a paper towel. Editor’s Tip: Should you wash your turkey first? Nope, we don’t recommend it. Any backsplash coming off the uncooked bird can contaminate your sink and countertops.

3. Stage

Using a pastry brush, spread the roast turkey seasoning over the turkey. If desired, place lemons in the cavity. Tie the legs with butcher’s twine to give the bird a uniform shape and help it cook evenly.

4. Stage

Roast the turkey, uncovered, for 2-3/4 to 3-1/4 hours or until a thermometer inserted into the thickest part of the thigh reads 170° to 175°. If the turkey begins to brown too quickly, tent it with aluminum foil to protect the skin. Editor’s Tip: Resist the temptation to baste your turkey. Heat escapes every time you open the oven door, increasing the time you'll need to cook the turkey, and leading to drier meat.

5. Stage

Remove the turkey from the oven, and cover it loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute within the meat. Carve the turkey with a sharp knife, using these top tips for how to carve a turkey like a pro. Editor's Tip: Don’t forget to save the drippings! We use them to make our best classic turkey gravy.