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Oven Roasted Turkey

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Number of Servings: around 12
Serving Size: 5 oz.


  • 1 10-12 lb fresh turkey (neck & giblets removed – throw away)
  • 1 medium white onion, sliced into quarters
  • 2 Celery stalks, sliced into 2″ pieces


  • 1 T garlic powder
  • 1 T onion powder
  • Iodized salt to taste
  • Black pepper to taste
  • 1 T poultry seasoning or Mrs. Dash Seasoning for Chicken

Optional: One roaster bag for turkey of 10-12 lbs

Optional:One shallow foil roasting pan

Tips: Let Turkey sit for 20 minutes covered with foil before carving.


  1. If using a frozen turkey, thaw turkey 24 hours in refrigerator first. Remove neck and giblets from the neck and body cavities, discard the neck and remove
    the tail portion of turkey.
  2. Heat oven to 325 degrees
  3. Rinse the turkey inside and out with cold water and place the bird breast side up on a rack in a shallow roasting pan.
  4. If using a roasting bag, place a bit of flour in bag, give it a quick shake, add the turkey to the bag and place in a shallow roasting pan.
  5. Combine seasonings and rub all over turkey inside and outside cavity while in roasting bag or in roasting pan.
  6. Next, place the onion and celery into cavity of bird.
  7. If using roasting bag, seal it and cut small air slits into bag.
  8. Roast turkey according to directions on roasting bag. Or without a bag, roast turkey at 325 degrees for approximately 3 1/2 hours; if turkey browns too
    quickly cover with a foil tent.
  9. Turkey is done when thermometer inserted into breast reads 165 degrees and 180 degrees when inserted in the thigh, not touching bone.

Profile Exchange: 5oz. very lean protein

Photo courtesy of: s