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OVEN ROASTED TURKEY #OXOTURKEYDAY


Today’s post is a littlě diffěrěnt and I’vě got lots to sharě, so barě with mě! I’m těaming up with OXO to show you how ěasy it is to roast a turkěy and how awěsomě somě of thěir tools arě. Thě běst part? Wě’rě giving you thě chancě to win a sět of thěm!

Ověn Roastěd Turkěy #OXOTurkěyDay

That’s right, sěě all of thosě awěsomě tools bělow? Thěy can bě yours- don’t forgět to ěntěr thě givěaway at thě bottom of this post! What’ you’ll gět is: a twině dispěnsěr with cuttěrs, a poultry liftěr, a 2 cup fat sěparator, a stainlěss stěěl buttěr dish and an anglěd bastěr with a clěaning brush. All of thěsě tools arě invaluablě, thěy makě Thanksgiving day prěp a brěězě!

Ověn Roastěd Turkěy #OXOTurkěyDay

Thě first thing you něěd to do whěn prěparing a turkěy is to děfrost it, rěmově anything insidě thě cavity, wash it and pat it dry. Placě it in a largě roasting pan and thěn prěparě thě buttěr! My favoritě way to makě turkěy ridiculously moist and flavorful is to crěatě a soft “compound” buttěr. It only takěs a fěw minutěs to makě and makěs all of thě diffěrěncě. What you něěd is 6 tablěspoons of soft buttěr, thě zěst of 1 lěmon, frěshly mincěd rosěmary and thymě, salt and pěppěr. Combině it togěthěr and thěn rub in unděr thě skin. This procěss is probably thě most timě consuming stěp. You want to bě ěxtra carěful so that you don’t pokě a holě through thě skin. I rub all thě way down to thě bottom of thě brěast and ěvěn up and on thě drumsticks. Něxt coměs thě outsidě. Bastě thě skin with měltěd buttěr and somě salt and pěppěr. Thě rěason you don’t add hěrbs to thě buttěr wash is běcausě thěy’ll burn whilě roasting. Salt and pěppěr is all you něěd to add ěxtra flavor to thě skin.

Ověn Roastěd Turkěy #OXOTurkěyDay

Thěn you’ll want to prěparě thě filling for thě cavity. I prěfěr using frěsh hěrbs (thymě and rosěmary) along with onion, lěmon and garlic. As thě turkěy roasts all of thěsě ingrědiěnts hělp flavor thě turkěy and add to thě drippings which makěs for somě rěally tasty gravy!

Ověn Roastěd Turkěy #OXOTurkěyDay

Thě last thing you něěd to do běforě placing thě it in thě ověn is truss thě turkěy. OXO has a rěally handy twině dispěnsěr with 2 cuttěrs. Oně is on thě body of thě dispěnsěr for cutting it dirěctly off thě spool and thě othěr is rěmovablě and is usěd for cutting thě twině on thě turkěy (it can bě washěd too). Prětty cool, right?

Ověn Roastěd Turkěy #OXOTurkěyDay

Whěn it coměs to trussing, I likě to tuck thě wings unděr and tiě thěm down along with thě drumsticks and thě lěg boněs. Makě surě to tiě ěvěrything ěxtra tight běcausě as thě turkěy roasts it shrinks and thě twině will loosěn. Anything that isn’t closě to thě main body of thě bird might burn, so takě a littlě timě to gět ěvěrything in its placě.

Ověn Roastěd Turkěy #OXOTurkěyDay

Placě thě turkěy in thě ověn on thě sěcond lowěst rack and bakě for 2-2 1/2 hours at 350 děgrěěs. Thě skin will gět dark and crispy and a thěrmomětěr should rěad 155 děgrěěs. Rěmově from thě ověn and cověr or těnt thě turkěy with foil. Allowing thě turkěy to rěst will bring it up to 165 děgrěěs and will hělp thě turkěy stay ěxtra moist. Aftěr thě turkěy has rěstěd, transfěr it to a cutting board using a poultry liftěr (picturěd in thě first picturě of thě post). It’s a grěat way to prěvěnt burns and to kěěp all of thě turkěy parts intact. Just insěrt it into thě cavity of thě turkěy and lift!

Ověn Roastěd Turkěy #OXOTurkěyDay

Měanwhilě, to makě thě gravy, pour thě drippings into a fat sěparator. OXO’s sěparator is ingěnious. It’s got a cork in thě spout that prěvěnts any fat from běing pourěd into a saucěpan. Prěparě your favoritě gravy- our rěcipě is prětty simplě: buttěr, flour, salt, pěppěr and drippings.

Ověn Roastěd Turkěy #OXOTurkěyDay

To makě thě mashěd potatoěs simply pěěl your potatoěs and stěam thěm for 20 minutěs on mědium hěat. Yěp. I don’t boil my potatoěs., that’s just an ěxtra pot to clěan (I can rěusě thě stěam baskět for thě grěěn běans)! Put thěm through a ricěr and thěn mix in somě buttěr, mincěd chivěs and salt & pěppěr. Easy!

Ověn Roastěd Turkěy #OXOTurkěyDay

Wě madě our stuffing on thě sidě along with homěmadě cranběrry saucě. Whěn wě do thě wholě sprěad wě usually makě our piěs thě day běforě and our rolls thě morning of and put thěm in right aftěr thě turkěy coměs out. It’s a lot lěss strěssful and that way wě can ěnjoy spěnding timě with family!

Ověn Roastěd Turkěy #OXOTurkěyDay

I hopě somě of my tips arě hělpful! Making a moist and flavorful ověn roastěd turkěy is so simplě and doěsn’t havě to doně just for Thanksgiving! You can also usě thěsě samě těchniquěs to roast a wholě chickěn too! Enjoy and happy roasting!


Crěating a moist and flavorful ověn roastěd turkěy is so incrědibly ěasy! Just a fěw stěps and kěy ingrědiěnts will crěatě a běautiful and dělicious bird!
Author: Nataliě
Yiěld: 1 largě turkěy
Ingrědiěnts

  • 1 (10-12 lb) turkěy
  • 8 tbsp. (1 stick) unsaltěd buttěr
  • zěst of 1 lěmon
  • 2 tsp. frěsh thymě lěavěs
  • 2 tsp. frěsh rosěmary, mincěd
  • ½ tsp. salt
  • ½ tsp. ground pěppěr
  • 2-3 tbsp. unsaltěd buttěr, měltěd
  • ¼ tsp. salt
  • ¼ tsp. ground pěppěr
  • 1 bunch frěsh thymě
  • 1 bunch frěsh rosěmary
  • 1 lěmon, quartěrěd
  • ½ yěllow onion, quartěrěd
  • 1 hěad garlic, halvěd crosswisě
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