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Family Recipes, Made Simple!

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Perfect Roast Turkey!

Servings : 6 to 8

Equipment needed : Large roasting pan with a lid, meat thermometer, silicone basting brush, oven proof dish, carving knife, cutting board


Grade A frozen turkey (17 pounds or 7.5 kgs)

1 Cup butter, melted

1 Tbsp Old Bay poultry seasoning


    1. Preheat the oven to 325 degrees Fahrenheit.
    2. To defrost the turkey, keep it’s plastic packaging on and either leave it in the fridge overnight, or place it in a large pot of tap water and change the water out every so often, it should defrost in approximately 3 hours with this method.
    3. When defrosted, remove the packaging and place the turkey in the large roasting pan.
    4. Mix the poultry seasoning in the melted butter, stir with a spoon.
    5. Using a silicone basting brush, brush the melted butter mixture all over the turkey. Reserve the leftover mixture for basting.
    6. Put the lid on the roasting pan and place it in the oven.
    7. Roast for 5-6 hours, basting the turkey every 1 to 2 hours with the melted butter mixture.  If the butter mixture has hardened a bit, put it in the microwave for a few seconds to melt again.
    8. To baste the turkey, you will take the roasting pan out of the oven and remove the lid, then baste the turkey using the basting brush, then put the lid back on and place the roasting pan back into the oven.
    9. At about the 4 hour mark, check the temperature of the meat by inserting the meat thermometer into the thickest parts of the turkey (between the thighs and the breast).  Baste the turkey again and return to the oven with the lid.
    10. Roast for another hour then remove from the oven and check the temperature again, baste the turkey one more time, then remove the lid and place the turkey back into the oven to brown it all over.
    11. Roast the turkey for another 30 minutes then remove from the oven, check the temperature one last time with the meat thermometer.
    12. When the turkey is ready, it should read 180 degrees Fahrenheit. Turn off the oven.  Place the roasting pan on a heat proof surface on a counter.

  • To carve and store the turkey the night before serving: Using a carving knife, slice off the legs and wings, then slice off the white meat next to the centre bone and place on a carving board and cut the breasts at an angle into thickish slices.
  1. Place all the cut turkey meat into the large oven proof dish and pour all the juices from the roasting pan over the turkey.  (The carcass can be reserved and frozen to be used in making turkey soup later.)
  2. Then use plastic Cling Wrap to tightly cover the turkey meat  in the ovenproof dish by pressing down onto the turkey to seal it in.  Cover the dish with foil and place in the fridge overnight to be reheated and eaten the next day.

To reheat the turkey: Remove from the fridge, take off the foil & Cling Wrap and put all the pieces of turkey meat on two pans, placing the juices on the meat pieces.  Then put the pans into the oven for 20 minutes at 350 degrees Fahrenheit to reheat.

Here's the video on how to do it!

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