Oven-roasted turkey is a classic, succulent dish that is perfect for special occasions, holiday feasts, or any time you want to treat your guests to a delicious and impressive meal. Roasting turkey in the oven creates a golden, crispy skin and tender, juicy meat that’s full of flavor. It’s the kind of dish that makes a statement and brings people together around the table.
To prepare oven-roasted turkey, start by selecting a fresh or thawed whole turkey. Begin by removing the giblets and patting the bird dry with paper towels. For flavor, season the turkey generously inside and out with salt, pepper, and a mixture of herbs like thyme, rosemary, and sage. A little garlic, lemon, and onion stuffed inside the cavity add even more fragrance and depth to the flavor profile.
Next, rub the turkey with olive oil or softened butter, which helps the skin crisp up beautifully while keeping the meat moist. For added flavor, you can also baste the turkey with its own juices or a mixture of melted butter and herbs throughout the roasting process.
Roast the turkey in a preheated oven at a moderate temperature, typically around 325°F (165°C), and cook for several hours depending on the weight of the bird. A good rule of thumb is about 15 minutes per pound, but the key to perfect turkey is checking the internal temperature. The turkey is done when it reaches 165°F (75°C) in the thickest part of the breast and thigh.
Once the turkey is cooked, allow it to rest for at least 20 minutes before carving. This helps the juices redistribute, ensuring a moist and flavorful bird. The crispy skin and tender, juicy meat are perfect for serving with your favorite sides like mashed potatoes, stuffing, cranberry sauce, and roasted vegetables.
Oven-roasted turkey is a crowd-pleasing dish that never goes out of style. It’s perfect for large gatherings, holiday celebrations, or a memorable Sunday dinner with family. The savory aroma that fills the house as the turkey roasts is sure to get everyone excited for the meal.
Ingredients
- 12 pound turkey thawed if frozen
- 1 tablespoon olive oil for brushing
- 2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon herbs such as rosemary, thyme, and sage
Instructions
- Preheat the oven to 325°F (163°C).
- Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes.
- Pat the turkey dry with paper towels. Rub the olive oil all over the turkey, including the cavity.
- Season the turkey generously with salt, black pepper, and herbs.
- Place the turkey on a roasting rack set in a roasting pan. Tuck the wing tips under the body and tie the legs together with kitchen twine.
- Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, around 3 hours.
- Remove the turkey from the oven and let it rest for 20 to 30 minutes before carving.
Nutrition
This recipe is amazing! The turkey turned out so juicy and flavorful. Thanks for sharing! 😍
Oven? Why not just use an air fryer? Heard they’re better for turkeys. 1 star for being outdated!
I’ve actually had great results with both methods! Air fryers can be nice, but there’s just something about oven-roasting a turkey that gives it that traditional flavor. Don’t knock it ’til you try it! 5 stars for this recipe.
But like, my air fryer is way faster and uses less power! Ovens are so 1995. Just sayin’. 1 star for being behind the times.
I don’t know… I’ve tried roasting turkey before but it always dries out. What am I missing?
My grandma taught me to brine it first. This seems ok, but grandmas know best. 😅
Do not use fresh herbs! Dried are better. Trust me, I know.
Ain’t nobody got time for a 3-hour roast! I just stick it in the deep fryer. So much quicker and tastes better. LOL
Deep frying a turkey is cool, but you miss out on that classic roasted flavor! Plus, it’s not a holiday without the smell of a roasted turkey. LOL
I dunno, the oven roast is traditional and all but I don’t have tht kinda time neither. Maybe I will try both? 🤷♂️
Easy recipe! But I used a wild herb combo from my garden and it was a bit too strong. Next time I’ll stick to the basics.
Stick to the classic herbs, don’t mess with nature! Too many strong flavors can ruin it. I’ve learned that the hard way.
I love the idea of using fresh herbs from the garden! Even if it was a bit strong, it sounds like a fun experiment. Maybe try dill next time? It’s milder!
Don’t roast turkey for 3 hours, that’s too long! Mine was overcooked. Could someone help me figure this out? ⭐️⭐️
Not gonna lie, 2 teaspoons salt feels too low for a 12-pound turkey. I did something similar before and it came out bland unless I salted harder. Thoughts?
I get your point—2 tsp for a 12-lb bird sounds light. I usually do more like 1–1.5 Tbsp total (sometimes split between outside and cavity). If you don’t brine, that extra salt really helps.
The herbs make a huge difference! Never thought to use thyme, it was so good! 🦃
Honestly, I am not sure about this method. Isn’t it risky to not stuff the turkey? Everyone says to stuff it.
Looks good! Can I make it with a chicken instead?
Gave 1 star. Your oven temp is too low, turkey needs to be 350°F! Just my opinion.
Best turkey ever! Basting with the juices made it super tasty! I am never going back to store-bought again!
Just wow! A perfect turkey is hard to find, but this recipe nailed it. Great share! ⭐⭐⭐⭐⭐
Not impressed. Why do we tie the legs? Can’t just leave them, right?
I tried this recipe but I think my oven was too hot. The turkey ended up a bit dry… still edible tho!
LOL, welcome to the club of dry turkey! It’s still better than my overcooked lasagna last week, at least it was edible!
Don’t worry! Dry turkey happens to the best of us. Maybe try covering it with foil next time to keep it moist.
Turkey came out good, but I used chicken instead by mistake! Still was tasty, lol!
Pretty straightforward—love that it includes rest time. I did end up using a little extra pepper because I like it punchier, but it was still perfect.
Luvv this!!! It was sooo good!! 🦃😊
Oven roasted turkey is just the best! I added some garlic too for extra flavor. Yum!
But isn’t turkey always dry? I dunno if adding garlic can fix that. 🤔
Absolutely! Garlic makes everything better. Love how it adds flavor! 😋
I haven’t cooked turkey ever, but this sounds nice. What is the oven? Is it a regular oven?
This was okay, but the turkey ended up dry. I think I overcooked it…
This recipe saved Thanksgiving! Will use it every year now! Just wow! ⭐️⭐️⭐️⭐️⭐️
This is a classic recipe, but mine didn’t turn out as well. The turkey ended up a bit dry. Maybe I overcooked it? I’ll try again!
325°F seems a little low for a 12-pounder—won’t it take way longer than 3 hours? I might bump the temp and then watch the internal temp like you said. Still, the instructions feel pretty reliable.
This looks super straightforward and the 165°F target is exactly what I needed. The herbs (rosemary/thyme/sage) always make the house smell amazing—going to try it this weekend!
I followed it exactly and the skin was still kinda pale. Next time I’ll crank the oven up for the last 20 minutes or add a butter rub.
This is almost like the way my grandma made it. Nostalgic! 10/10.
Salt + pepper + herbs is classic, but 3 hours for a 12 lb bird felt a little optimistic. I had to roast closer to 3.5, so keep an eye on the temp!
Good call! Turkey cook times always vary with oven temp and bird shape. Using the internal temp is the real key—mine always ends up a bit longer too.
This turkey turned out amazing! Juicy and flavorful! A big hit at our family gathering. Thanks for the recipe!
I did the room temp 30 mins thing… but i forgot to pat dry 😬. It still turned out okay, just not as good as it could’ve been. Would try again.
I don’t know about all them fancy herbs, ain’t nobody got time for that! Just salt and pepper worked fine for me. ⭐️⭐️⭐️
It tasted good but took forever to cook. Mine was in for over 4 hours!
Yeah, it took me a long time too! But it was worth it for the taste. I guess it just depends on the oven!
Not sure about letting it sit out only 30 minutes. That feels short/unsafe? Like, I’m no chef, but I’ve always been told not to leave poultry out. You might want to clarify food safety.
Best turkey I’ve ever made! Juicy and flavorful. My family couldn’t stop raving about it! ⭐️⭐️⭐️⭐️⭐️
I don’t know what I did wrong, but my turkey was dry. Followed the steps to the letter. Maybe I need a better recipe?
Good flavor, but mine was a touch dry on the breast. I think I let it roast a little too long waiting on everyone to show up. Still tasty though!
That totally makes sense—waiting can cost you moisture on the breast. Next time, I’d start checking earlier and pull it right when the thickest thigh hits 165°F, then rest it. Also make sure you’re tenting loosely with foil if it’s browning too fast.
This turkey turned out amazing! So juicy and full of flavor. My family loved it!
I’m glad it turned out great for you! The recipe sounds delicious. Juicy turkey is the best!
Recipe’s good but too long. Why does it take 3 hours?! 🤔
Step 2 “let it sit 30 minutes” — I never do that and my turkey always comes out a little weird in the center. Good reminder!
This recipe was ehh. Not bad, but not great. I’ve had better turkeys at restaurants.
Aww, that’s too bad! I’ve always liked this recipe. Gives good flavor!
I think it’s all about how you season it! Maybe try adding some garlic or lemon next time? 🤔
I followed the instructions but it took longer than 3 hours. My turkey was still kinda pink inside. Not sure what went wrong.
It sounds like your turkey just needed more time in the oven. Make sure to check the internal temperature with a meat thermometer. Pink can be tricky; it might not be safe! Don’t lose hope, though. Next time, it should turn out great!
325°F seems kind of low for a turkey this big… I feel like mine takes way longer at that temp. But I’ll trust the internal temp advice. If it’s juicy, I’m sold.
This turkey recipe is amazing!! It turned out juicy and so flavorful – my family loved it!
Great recipe! I added some garlic and it was fantastic. Highly recommend!
Garlic? Really? Isn’t that a bit much for turkey? I think it would overpower the taste.
I never thought of adding garlic! That’s a great idea, I’m gonna try it next time. Thanks for the tip!
I tried this for Thanksgiving, and everyone loved it! I’m not much of a cook, but even I managed it. 4 stars!
Glad to hear it! Thanksgiving is about family, and a good turkey makes it special. I always add a bit of garlic powder for extra flavor. Just a thought!
This came out perfectly juicy—roasting at 325°F really seems to help. I added a little extra rosemary and it smelled amazing.
Wow that sounds good! But, can I use butter instead of olive oil?
Not gonna lie, 2 teaspoons salt for a 12-pound turkey feels low? I used a little extra and it tasted better. Otherwise instructions were clear.
I get what you mean—2 tsp salt sounds light for a 12-lb bird. I’ve found it really depends how “salt-forward” you like it. Your way might just be more to your taste.
Totally agree. I used more salt too and it browned better and tasted way better. The recipe says “generously” but the amount listed is kinda stingy.
I was skeptical about “basting occasionally,” but it actually didn’t matter much because the turkey stayed moist. Next time I might start checking temps a bit earlier than 3 hours.
Totally agree—“basting occasionally” sounds vague, but if you’re hitting the right internal temp it turns out great. I’d start checking earlier too; 3 hours felt spot-on for me only the first time 😅
Honestly I still don’t see how basting matters if you just roast it. Also I always cook longer—maybe my oven runs cold? I’d rather do like 350°F and just blast it. 165°F seems low to me though.
This is my first time cooking a turkey and it was a bit scary, but it came out so good! Thanks for the recipe!
It’s just a turkey, not a rocket science! Just follow the steps, and you’ll be fine. But don’t get too cocky, it’s easy to overcook them.
Congrats on your first turkey! I’ve always been scared to try it myself, but hearing about your success makes me want to give it a go!
Love that it includes cavity seasoning and the 20–30 minute rest. I used an instant-read thermometer and nailed it.
I’m not sure 3 hours is enough for a 12 lb bird at 325°F—mine always runs closer to 3.5–4. But the internal temp guidance saves it, so I’ll trust that.
This is just like my grandma used to make! Thanks for sharing! 10/10 would recommend! ⭐️⭐️⭐️⭐️⭐️
Who even uses a roasting rack? I just put it right on the pan, worked fine.
How can you roast a turkey without garlic? This recipe is missing something important. I gave it a 3.
I think garlic is overrated in turkey. This recipe sounds good as is! Give it a try before judging! 😊
I love the simplicity—salt, pepper, herbs, done. But basting “occasionally” is vague. How often are we talking, like every 20 minutes or just once? 😅
Best turkey recipe ever! Everyone loved it, even my picky kids.
I’m so glad your kids loved it! This turkey looks delicious, I can’t wait to try it myself.
Why do you even need to brush it with oil? My grandma never did that and her turkey was great!
Plain ol turkey, nothing special. But hey, it fed the kids.
Well, at least it was a win for the kids! I’m sure they enjoyed it, right? 😄
I think turkey can be great! Did you try adding a glaze or stuffing? It can make a big difference.
Honestly, it was kinda dry. I don’t think I’ll use this recipe again. 2 stars.
Why do people put herbs on turkey? Just use salt and pepper! Simplicity is the best!
I thought a 12lb turkey would be bigger! Anyway, it turned out good. The instructions were easy to follow. 4/5.
Umm…why do you put the olive oil on? Isn’t turkey already kinda oily? I dunno, just asking!
This came out so juicy! I followed the 165°F rule and the herbs smelled amazing while roasting. Definitely adding this to my holiday rotation.
Good idea but I forgot the twine! Legs didn’t stay together, haha.
I forgot to baste it, oops 😅. Still tasted good though – guess I got lucky!
I don’t eat turkey. Tried it for my family, though. They loved it! 👍
I read that turkeys need to be cooked longer than 3 hours?? So I cooked it for 5 and it still came out dry. What gives?
Looks good but I don’t have time for all that. Who really has 3 hours to roast a turkey? Nah.
325°F for about 3 hours on a 12-lb bird seems a little fast to me, but if you’re checking for 165°F in the thigh that should save it. I’ll try it with a thermometer and hope for juicy meat.
Totally get your worry—3 hours for a 12-lb bird can sound quick. But using a thermometer is the right way. 165°F in the thigh (thickest part) + a proper rest really makes the difference.
I followed the steps pretty much as written. The only thing I’d change is I’d let it sit a bit longer than 30 minutes—still turned out great though.
Totally agree—letting it sit longer helps the turkey cook more evenly. I usually do closer to 45 minutes if I’m not rushed. Still, 30 mins isn’t bad at all!
This came out juicy and the herbs smelled amazing. I followed the 325°F temp and the 165°F in the thickest thigh and it was spot on. Will make again for sure.
Bro, I thought roasting a turkey was way harder. This is super simple, I can actually do it for Thanksgiving!
I only have poultry seasoning and garlic powder, not fresh rosemary/thyme/sage. Would that wreck it? Also, how much oil is “for brushing” exactly?
This was the juiciest turkey I’ve ever made! Thank you for the easy instructions!
I’m not sure this recipe is right. My turkey was dry after following these steps.
I followed it pretty much exactly, but my turkey took closer to 3.5 hours. Still, super simple and tasted way better than the dry one I usually make. Next time I’ll check temp a bit earlier.
This was the best turkey I’ve ever made! Juicy and flavorful, thank you!
Really? I followed the recipe exactly, but my turkey was kinda dry. I guess I did something wrong..
I totally agree! I made this for Thanksgiving and it was a hit! So juicy top marks!
Too complicated! Just put it in and hope for the best. 🤷♂️
Okay but 325°F feels low—my turkey took forever. The skin wasn’t super crispy either. Maybe I should’ve bumped it up in the last hour?
turkey? no thanks, i only eat chicken.
That’s cool! Chicken is great too. But you should try turkey sometime, it can be delicious!
This recipe turned out fantastic! The turkey was juicy and full of flavor. I added a pinch of garlic in there too! 5 stars!
The herbs note is nice, but I only have dried rosemary. How much should I use? Also do you think it’ll be salty with 2 tsp for that size?
I didn’t have a roasting rack so I just put it directly in the pan. It was okay, but the skin wasn’t as crisp. Temp was right though.
This oven roasted turkey was a hit at our family gathering! Juicy and flavorful. Will definitely make it again!
I’m so glad to hear that! Cooking turkey can be tough, but it sounds like you nailed it. What herbs did you use?
Really? I tried this recipe and it turned out kinda dry. Maybe I did something wrong? 🤔
Ugh, turkey gross. Don’t understand the fuss about it. Who even eats this stuff?
I think turkey is overrated. Chicken is just as good and faster to cook.
Good basic method, but my turkey took closer to 3.5 hours for 12 pounds. I trusted the temp and it was worth it.
3.5 hours for 12 pounds?? Mine took like 2 hours last time (maybe I had a smaller bird lol). But yeah, temp > time. Still, 165°F seems kinda low to me—don’t you have to go higher for safety?
Thanks! I’ve also noticed turkeys often run a bit longer than the “around X hours” estimate. Trusting the temp is the way to go—mine always comes out better that way.
This looks super straightforward and honestly the 20–30 min rest is key. I’ve skipped it before and the slices were kinda messy, so I’m glad it’s here.
easy recipe. Tastes like Thanksgiving.
This turkey turned out amazing! So juicy and flavorful, my family loved it! Thank you for the recipe!
Is 3 hours really enough? I cooked mine for 4 and it still wasn’t done. Kinda frustrating.
I think the time can vary a lot depending on the size and the oven. Did you check the internal temp? That’s the real test!
Nah mate, 3 hours is what it says but sometimes turkeys need more love! Just gotta watch it closely.
Yum! I added some lemon and it was so good! Who would have thought? 🙌
Looks good. Yum!
Worst instructions ever. I cooked it exactly and it was still raw in the middle—maybe your temps are wrong? I don’t trust 165°F either. Never again.
Sorry that happened! If it was raw in the middle, the issue is usually oven temp accuracy or the turkey not roasting long enough for that weight. For a 12-lb bird at 325°F, 3 hours can be on the fast side—did you check the temp in the thickest part of the thigh (not the breast)?
165°F is only “safe” if you like living dangerously. I always do 180–190 so it’s not pink and nasty. Your time chart seems off for 12 lbs.
Just follow the instructions, folks! It works if you do! Yum!
I’m skeptical about the “let it sit 30 minutes” part. 325°F is also low-ish for my taste, but it did cook evenly. Flavor was good.
Can you roast a turkey at higher temps? Like 400°F? Just curious.
Dis gon be fire 😅 but can I do 350°F instead? And do I still base it if I’m using foil?
Turkey meat bleh.
Maybe you just need a better recipe? This one sounds delish!
I followed it exactly—well, mostly. I accidentally used dried thyme only and forgot to baste until halfway… still came out really good. The resting time helped a lot.
The turkey turned out a bit dry for me. I followed the instructions perfectly though. Maybe I needed to baste more? ⭐️⭐️
Kinda basic, but easy to follow. I added garlic powder and it was decent. Meh.
This seems like a lot of work for a turkey, can’t we just microwave it? Much easier.
Yum! This is how we do turkey in my house. Perfect for Thanksgiving!
Roast rack? I don’t have one lol. Can I just put it right in the pan? Also 325 is kind of low, but maybe that’s the secret.
The 30 minutes at room temp surprised me—won’t that make it unsafe? I was cautious and only did like 15 min, but it still turned out decent.
The salt amount felt a bit low for me (2 tsp for a 12 lb bird). Flavor was okay, but I’ll probably use more next time.
Yeah I felt the same—2 tsp for a 12 lb bird sounded light to me too. I usually go closer to 1 tbsp kosher salt and it makes a big difference in the meat flavor.
Did I miss the gravy part? I thought turkey comes with gravy. Just saying…
So simple and delicious! The herbs gave it a great flavor. My family loved it at Thanksgiving!
For the herbs, I used dried rosemary/thyme/sage and it worked, but I’m guessing fresh would be even better. Still delicious!
325°F feels low to me… like won’t it be pale? I usually roast hotter. Still, if you baste and hit 165°F I guess it works.
325°F does sound low, but the rest/basting helps. If you’re checking for 165°F in the thigh, you’re not really relying on temperature alone. I’d still tent with foil if it browns too fast though.
Nah 325 gonna make it like pale and sad. My grandma always says 350-375 or it’s not roasted right. Also 165°F seems low… I go by 180 in the thigh. But hey maybe your turkey is smaller?
Great recipe! The herbs added so much flavor. I used thyme since it was all I had and it turned out delicious!
I’m glad it worked out for you! Thyme is such a good substitute. I can’t wait to try this recipe myself!
Really? I wouldn’t think thyme would have that much flavor. I usually stick to rosemary. But hey, if it worked for you, great!
Definitely making this again! The herbs really made a difference. So good!
Best turkey ever! Followed the recipe step by step and it came out golden brown and juicy. Thank you!
I love rosemary/thyme/sage combos, so I was hopeful. The flavor was okay, but the skin didn’t get as crispy as I expected. I might try higher heat next time or dry brine—unless I’m missing a step.
Followed the recipe but my turkey was still frozen after 30 minutes! Had to bake it longer. Hilarious but frustrating!
Easy peasy! I made this for Thanksgiving and got compliments from everyone. Can’t wait to do it again next year!
This turned out perfectly juicy. I was worried about the 325°F temp, but it browned nicely and the herbs actually came through. Resting 25 minutes was key—carved like butter. ⭐️
I think it might be too much salt. I didn’t follow all the measurements and it was too salty for our taste.
Maybe you just added too much salt? Stick to the measurements next time.
Salt can be tricky! But I think it’s the herbs that really flavor it. Just be careful next time!
I tried this recipe but it didn’t turn out as well as I hoped. The turkey was kinda dry. Maybe I didn’t baste enough?
Yummy!! I’m so glad I found this!! 🍗
Simply put: turkey, oven, yum! ⭐️⭐️⭐️⭐️
I dunno… isn’t turkey kinda dry? I usually stick to chicken for roasting. 🤔
Totally agree! Nothing beats a good roast turkey. Perfect for family gatherings! 🎉
Mine came out slightly dry on the breast, but the dark meat was perfect. I think my basting was not enough—still tasty, just not picture-perfect.
That sounds like you nailed most of it—dark meat being perfect is a good sign. With this method, if the breast got a little dry, it’s often from not basting enough or over-roasting; next time I’d check the temp a few minutes early and make sure you’re basting the breast area too (not just drippings). Resting helps a lot as well!
My oven runs hot so I had to reduce time—also, I forgot to let it sit at room temp for 30 min. Still good, but plan ahead.
Quick question—do you baste every time you open the oven? I did once and then forgot lol. It was still tasty tho!
I don’t trust any recipe without steps for a gravy. What’s a turkey without gravy?
Roasting at 325°F is a chill vibe 😄. Less risk of burning, more even cooking. Resting time mattered a lot.
This turkey was the star of our Thanksgiving! Juicy and flavorful, I followed the recipe exactly.
This is super straightforward and the herb + olive oil combo sounds perfect. I like that it includes a clear internal temp instead of guessing—definitely doing this for Thanksgiving!
Made this for Thanksgiving last year. It was the best turkey I ever made! Worth the time for sure!
That’s awesome! I’m thinking of trying it for Christmas. Any tips on keeping it juicy?
I don’t like turkey much, but this was ok. I prefer chicken tho.
I get it, turkey isn’t for everyone. Chicken definitely has its own flavor!
Why do you need to let the turkey sit out? Isn’t it dangerous for bacteria? I always keep it cold. ⭐️
I did this last Thanksgiving and it came out juicy. The cavity seasoning helped a lot. My whole family asked for the recipe, so yeah, thumbs up.
325°F for about 3 hours on a 12-pounder feels a little optimistic. Mine wasn’t to 165°F until later, and I nearly over-browned the skin while waiting. The seasoning is good though.
Dumb recipe. I made it and it burned! What do you mean 3 hours? 🤦
Super easy to follow! Only took me about 2.5 hours, so maybe check earlier for doneness.
Glad to hear it was easy! 2.5 hours sounds reasonable, but yeah, always good to check sooner.
This is super straightforward and the 165°F target is exactly what I needed. My turkey came out juicy and the herbs smelled amazing.
Herbs like rosemary/thyme/sage are the way. I forgot to tuck the wing tips though and it was kinda ugly but omg the taste was great.
Not gonna lie I forgot to let it sit out for 30 minutes and I still cooked it. Turned out fine, but the instructions feel a bit fussy. Also, 2 tsp salt for 12 pounds seems low? Maybe I’m used to salting more.
Why the heck does it take 3 hours? Ain’t nobody got time for that! I just microwave my dinners!
My turkey was kind of pale even after 3 hours. I think my oven runs cool. I had to roast a bit longer and tent it with foil at the end.
Yeah, that sounds like your oven runs a bit cool. If the breast stays pale but the thigh’s not hitting temp yet, going longer (and tenting with foil) is exactly what I’d do. Do you have an oven thermometer? I always rely on the internal temp—165°F in the thickest part of the thigh—rather than the timing.
Love that it includes olive oil for brushing + cavity seasoning. That little step made a big difference. My family asked for seconds.
Please don’t baste too much or you lose heat. I’m not saying this is wrong, but my aunt always yelled at me for opening the oven every 5 minutes 😅
Not bad, but 1 tbsp oil seems low for brushing a 12 lb turkey, imo. Could just be me.
Good recipe. I like that it tells you to include the cavity—so many recipes forget that. Will make again for sure.
The instructions say bake at 325°F… I thought it should be 375°F like everything else. I did 325 anyway and honestly it was fine, just took longer.
Meh. Pepper amount felt too low? Also my oven runs hot, so timing was off. Not terrible, but wouldn’t be my go-to.
Totally get it—if your oven runs hot, 3 hours can easily come out early. I’ve found starting check temp at ~2:30 helps a lot. Also, 1 tsp black pepper for a 12-lb bird does feel light; I usually bump it to 2-3 tsp. Not bad though—glad it wasn’t terrible for you!