For Your 4-Ingredient Turkey:

Simple Steps to Your Best Turkey:

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  Prepare the Turkey: Begin by ensuring your turkey is fully thawed. Preheat your oven to a high 400°F (200°C). Carefully remove any giblets or neck from the turkey cavity. Rinse the turkey thoroughly, both inside and out, then pat it completely dry with paper towels. A dry surface is key for crispy skin!
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  Apply the Flavor Rub: In a small bowl, combine the mayonnaise, Lawry’s Seasoned Salt, and dried rosemary. Mix until well blended. Generously rub this mixture all over the entire turkey, including underneath the skin of the breast where possible, and inside the cavity. If desired, place the turkey neck back inside the cavity for extra flavor during roasting.
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  Set Up for Roasting: Place the prepared turkey onto a removable rack in a large roasting pan. Pour 2 quarts of water into the bottom of the pan, beneath the rack. This water will create steam for moisture and collect the flavorful drippings for gravy.
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  Roast to Perfection: Place the roasting pan into the preheated 400°F (200°C) oven and roast the turkey uncovered for 1 hour. This initial high heat helps crisp the skin. After 1 hour, reduce the oven temperature to 325°F (160°C) and continue to bake for an additional 2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
• Rest and Serve: Once cooked, carefully remove the turkey from the oven. Tent it loosely with foil and allow it to rest for at least 20-30 minutes before carving. This resting period is crucial for the juices to redistribute, ensuring a tender and moist turkey. Don’t forget to save the flavorful liquid from the bottom of the pan – it’s perfect for making a rich, homemade gravy!

To Make a Side Gravy: If you prefer to serve gravy separately, simply follow the slurry recipe above but cut all ingredients in half. This will yield a substantial amount of delicious gravy for pouring over carved turkey and mashed potatoes.

Lawry’s Seasoning Substitute: No Lawry’s on hand? No problem! You can easily create your own blend. Combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp paprika, 1/4 tsp black pepper, and a pinch of sugar to total roughly 2 tablespoons of seasoning. Adjust to your taste preferences.

Nutrition per serving (Estimated)

Achieving that coveted, evenly browned, and picture-perfect turkey isn’t as hard as it seems. After the initial hour of high-heat roasting, you might notice certain areas (usually the breast) browning faster than others. To prevent over-browning and ensure an even, golden finish, simply cover those darker spots loosely with aluminum foil. If you find your turkey isn’t browning enough towards the end of cooking, you can briefly broil it on high heat for a few minutes, keeping a very close eye on it to prevent burning. This technique helps create a beautiful, uniform color across the entire bird, making it a truly stunning centerpiece for your holiday table.

When you’re feeding 20+ guests, carving a whole, hot turkey in a buffet line can be a major hassle. For large parties or potlucks, here’s a brilliant, stress-free strategy: Roast your turkey as directed, then let it cool slightly. Once manageable, shred the meat into generous chunks – it will be so tender it practically falls off the bone! Next, take all those amazing pan juices and transform them into a delicious gravy using our slurry method (detailed in the notes section). Combine the shredded turkey directly into the gravy. This way, you have succulent, pre-gravied turkey ready to serve. Keep it warm in an electric roaster oven, and your guests can easily scoop up perfectly flavored turkey without you needing to carve on the spot. This method is a total game-changer, simplifying serving and keeping the turkey incredibly moist. A huge shout-out to Sandra and Doreen for this fantastic tip!

The need for brining largely depends on the type of turkey you’re cooking. If you have a fresh, wild-caught turkey, brining is highly recommended. It infuses the meat with moisture and flavor, leading to a more tender and juicy result. However, for most store-bought turkeys, brining is usually unnecessary. Why? Because many commercially processed turkeys come pre-brined or “enhanced” with an injected water solution containing salt and other seasonings. This pre-treatment already helps to tenderize and flavor the meat, so adding an extra brine might make it overly salty or alter the intended texture. Always check the packaging of your turkey to see if it’s already been enhanced before deciding to brine.

This recipe is designed for a standard 10 lb turkey, which is great for most family gatherings. If you’re cooking a larger bird, say around 20 lbs, you’ll need to adjust the ingredient quantities and cooking time. A general rule of thumb for this recipe is to simply double the amount of mayonnaise, Lawry’s Seasoned Salt, and dried rosemary. You might also want to increase the water in the roasting pan to 3-4 quarts to maintain moisture. For cooking time, allow approximately 15-20 minutes per pound at 325°F (after the initial high-heat roast), but always rely on a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).

Stuffing the turkey cavity can enhance its flavor and aroma, though it’s not strictly necessary for this simple recipe. Commonly used ingredients include aromatic vegetables like celery, onions, and carrots, as well as fresh herbs such as thyme or sage. Some cooks even add halves of lemons or oranges for a bright citrus note. The choice is entirely up to your preference and what you have on hand. For the turkey photographed in this recipe, I kept it ultra-simple, stuffing the cavity with any leftover mayonnaise rub and the turkey neck for added meat. A fantastic alternative is to stuff the cavity with an uncooked rice dish, like this easy mushroom rice, which then cooks inside the bird, absorbing all the wonderful turkey juices for a complete, flavorful dinner in one!

Leftover turkey is a gift that keeps on giving! Don’t let those delicious remnants go to waste. Cooked turkey is incredibly versatile and can be easily substituted for other meats in a variety of dishes. Here’s a list of fantastic recipes where your leftover turkey can shine:

• Easy Turkey Melts: Replace tuna with shredded turkey for a hearty, comforting sandwich.
• Creamy Turkey and Wild Rice Soup: Substitute chicken with diced or shredded turkey for a rich and satisfying soup.
• White Turkey Enchiladas Recipe: Turkey makes a phenomenal filling for cheesy, creamy enchiladas.
• Beyond these, consider turkey sandwiches, turkey pot pie, turkey salad, or even adding it to pasta dishes or casseroles. Freeze shredded turkey in meal-sized portions for quick future meals!

Both conventional ovens and electric roaster ovens can produce a fantastic holiday turkey, but each has its distinct advantages. A conventional oven is perfectly capable, especially for smaller to medium-sized birds. However, if your main oven is often full with side dishes during the holidays, or if you’re cooking for a large crowd away from your primary kitchen (like at a potluck venue), a dedicated roaster oven becomes an invaluable investment. Not only does it free up precious oven space, but many roasters also excel at keeping food warm for extended periods, which is ideal for buffet-style serving. The removable tray in many roaster ovens is also a huge bonus, allowing for easy cleaning and versatility. While this isn’t a sponsored endorsement, the utility and convenience of a roaster oven, particularly during busy holiday cooking, make it a total win for its value!

Estimating turkey servings can be tricky, but here’s a general guide to help you plan your holiday meal:

• 10 lb turkey: Typically serves 6-8 people generously, or up to 10 with other substantial side dishes. This size is perfect for smaller family gatherings.
• 20 lb turkey: Will comfortably serve 12-15 people, making it ideal for larger family feasts or potlucks where turkey is a main protein.
• For planning, assume about 1 to 1.5 pounds of turkey per person for a whole bird, to account for bone weight and some leftovers. If you want ample leftovers, aim for closer to 2 pounds per person.

While most turkey packages come with specific instructions and roasting guides, it’s always helpful to have a general idea, especially if you’ve misplaced the wrapper. Remember, cooking times can vary based on your oven, the turkey’s exact weight, and whether it’s stuffed. Always use a meat thermometer for accuracy!

• 10-lb turkey: Expect a roasting time of approximately 2 1/2 – 3 1/2 hours at 325°F (after initial high heat). For this recipe, I baked mine for the full 3 1/2 hours to achieve perfect doneness and tenderness.
• For larger turkeys, a general rule is 15-20 minutes per pound at 325°F (after an initial high-heat sear if desired). The most important factor is reaching an internal temperature of 165°F (74°C) in the thickest part of the thigh without touching bone.

Proper thawing is critical for both food safety and ensuring an evenly cooked turkey. The best method is to thaw it slowly in the refrigerator, allowing approximately 24 hours for every 4-5 pounds of turkey. So, for a 10 lb turkey, this means 2-3 days in the fridge. Place the wrapped turkey on a rimmed baking sheet to catch any drips.

If you’re short on time, you can use the cold water thawing method: Submerge the turkey (still in its original wrapper or a leak-proof bag) in a sink or large container filled with cold water. Change the water every 30 minutes to keep it cold and ensure continuous thawing. This method takes approximately 30 minutes per pound. For a 10 lb turkey, this would be about 5 hours. Never thaw turkey at room temperature!