Paula Deen Roasted Turkey Recipe

Paula Deen roasted turkey recipe is a classic butter-brushed whole turkey made with onion, garlic and fresh herbs, ready in 3 hours 35 minutes. It's an easy holiday turkey dinner for the holiday table, Sunday dinner or a church supper, and this Southern comfort food feeds 18 people.

Pull the turkey only when a thermometer in the thickest part of the thigh reads 180°F, because the clock can't tell you when it's done. Guess by time alone and you get dry breast meat or an undercooked bird.

Paula starts the bird low at 325°F under foil, then brushes on the rest of the butter. Turning the oven up to 425°F for the last stretch browns the skin without drying the meat, and the pan juices go straight into a quick cornstarch gravy.

Paula Deen Roasted Turkey Recipe

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

18

servings

Prep time

20

minutes

Cooking time

3

hours 

15

minutes

Calories

450

kcal

A foil tent keeps the breast tender through a slow roast, then a hot finish turns the butter-brushed skin deep golden. The pan juices simmer with broth into a smooth gravy while the turkey rests.

Ingredients

• 1 1/2 teaspoons Kosher salt
  

• 1/2 teaspoon plus 1/8 teaspoon Pepper
  

• 1 (12-14-lb) turkey, thawed if frozen
  

• 1 onion, quartered
  

• 1 head garlic, halved crosswise
  

• 2 teaspoons fresh herbs, chopped, such as thyme, parsley, rosemary, and sage
  

• 2 bay leaves
  

• 1/2 cup unsalted butter, melted
  

• 1 (14 1/2-oz) can chicken broth
  

• 1/4 cup cornstarch
  

• 1/3 cup water
  

Directions

• Season the turkey: Preheat the oven to 325°F and sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper inside the turkey cavity. Then tuck in the quartered onion, halved garlic head, 2 teaspoons chopped fresh herbs and 2 bay leaves.
• Butter the bird: Set the turkey breast-side up on a rack in a large roasting pan and brush it with half of the 1/2 cup melted butter. Sprinkle on 1/4 teaspoon pepper and the remaining salt, and truss the legs if you like.
• Roast under foil: Tent the turkey with foil and roast it for 2 hours 30 minutes. Then remove the foil and brush on the rest of the butter.
• Finish at high heat: Raise the oven to 425°F and roast about 45 minutes, until a thermometer in the thigh away from the bone reads 180°F. If the skin browns too fast, tent it with foil for the last 15 minutes.
• Rest the turkey: Let the turkey stand for 15 minutes before carving. While it rests, skim and discard the fat from the pan juices.
• Build the gravy: Set the roasting pan with 1 1/2 cups juices over medium heat and add the 14 1/2-ounce can of chicken broth, the chopped thyme and the remaining pepper. Stir up the browned bits from the bottom, then simmer for 3 minutes.
• Thicken and serve: Stir 1/4 cup cornstarch into 1/3 cup water, then strain the gravy into a small pot over low heat. Whisk in the cornstarch mixture gradually and simmer, stirring, for 2 minutes until thickened.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to thaw the turkey first?

Yes, the recipe calls for a thawed turkey. A frozen bird cooks unevenly, so the outside overcooks before the inside is safe. Give a 12 to 14 pound turkey a few days in the fridge.

Can I use a smaller turkey?

You can, but the roasting times in this recipe are for a 12 to 14 pound bird. A smaller turkey finishes sooner, so check the thigh with a thermometer well before the time is up.

Can I make the gravy without the pan juices?

The pan juices give the gravy its roasted flavor, so I'd use them. If you come up short, add a bit more chicken broth and simmer a few minutes longer before whisking in the cornstarch.

Do I have to truss the turkey?

No, trussing is optional. Tying the legs makes the turkey look neater and helps it cook evenly, but it will roast fine without it.

What's the most common mistake with a roasted turkey?

Skipping the thermometer is the big one, since the cooking time is only a guide. Check the thickest part of the thigh away from the bone, and let the turkey rest 15 minutes before carving so the juices stay in the meat.