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Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix sage, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl.
Place turkey, breast-side up, in prepared pan. Sprinkle about 1/2 of the seasoning mixture inside turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil.
Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Very good and easy. Sounds like a lot of herbs and spices but they all meld together to make a great tasting bird. Bird came out nice and moist. Made sage sausage dressing on the side due to this recipe is for a unstuffed bird. This is the first time I have not stuffed a bird, but this recipe made me a fan. Easy.
Jan | November 28, 2014
My family loved it first time ever cooking a turkey easy and moist
Lissa | December 14, 2013
Perfect! Very important! The day before thanksgiving, get the turkey completely ready Spice rub onion etc. in the pan you are to roast it in. Thanksgiving morning straight into oven. Turkey marinating in the rub -fantastic- easier thanksgiving when things can be done the day before.
G | November 22, 2016
Great rub recipe...my new time favorite!
Kathi | December 18, 2016
This was a great hit with the family. I did ours in the roaster to free up the oven. Roasted it on the highest temp the roaster could go for 30 minutes, then down to 325 for the rest of the cooking time. Did not lift the lid until it was toward the time when the turkey should be done. (This is important!) Turned out delicious and moist!
Nancy Anne Martin | December 28, 2013
I use chicken stock instate of water and cut up lemons then that's me plus thyme....and voila my preference
GIGI | November 22, 2013