Oven-roasting a turkey is one of the simplest — and most rewarding — ways to bring out its natural flavor. The process uses steady, dry heat that surrounds the bird, slowly crisping the skin while locking in those savory juices. With the right preparation, you’ll end up with a golden-brown turkey that’s tender, juicy, and ready to impress.
Understanding the Bird
Turkey is lean by nature, especially the breast meat, which can dry out faster than the darker leg and thigh sections. The key to perfect roasting is protecting that delicate meat from the oven’s direct heat while encouraging even cooking throughout.
A little fat, basting, and patience go a long way.
Our Favorite Techniques
1. Coat It with Fat
You don’t need to overcomplicate this step — just give your bird a good rubdown with fat.
At Prime Time, we love using rendered beef tallow, duck fat or melted butter because they help the skin brown beautifully and lock in moisture.
How to do it:
Pat the turkey completely dry.
Rub it generously with beef tallow, duck fat or butter.
Season with salt, pepper, and your favorite herbs.
Start roasting at 450°F for 30 minutes to get that rich color, then lower the oven to 325–350°F for the remainder of the cook.
Baste every 20 minutes — more often for smaller birds. Once you’ve got enough pan drippings, use those instead of the fat for extra flavor.
2. Butter Under the Skin
For a show-stopping bird, tuck herb or truffle butter right under the skin. It bastes the meat as it cooks, adding depth and moisture without constant tending.
Steps:
Carefully separate the skin from the meat over the breast and legs.
Slide thin discs of chilled butter underneath.
Roast as above — high heat first, then lower to finish.
The butter melts as it roasts, leaving behind perfectly seasoned, golden skin.
3. The Cheesecloth Trick
If you’re roasting a Amish, heritage or pasture-raised bird, this old-school technique gives amazing results.
Soak a few layers of cheesecloth in a mix of melted butter and stock (or white wine), then drape it over the turkey. The cloth locks in moisture and helps brown the skin evenly.
Start at 450°F for 1 hour, basting frequently, then reduce to 350°F until done.
Remove the cheesecloth during the last hour so the skin crisps beautifully.
4. Barding with Bacon
For flavor lovers, nothing beats barding — laying strips of bacon over the turkey before roasting. The fat from the bacon slowly renders, protecting the breast and adding a smoky richness.
Follow standard roasting and basting times, and remove the bacon toward the end for final browning.
Prime Time Tips (Our Foolproof Method)
When in doubt, stick with the Prime Time Foolproof Roasting Method — it’s tried, true, and guaranteed to deliver juicy, golden perfection every time.
Preheat your oven to 400°F.
Season the turkey generously inside and out — we recommend our Signature Herb Marinade or Citrus-Herb Marinade.
Add onions, carrots, and celery around the bird for flavor.
Pour a bit of turkey stock into the bottom of the roasting pan.
Cover the breast with foil to protect it from direct heat.
Place the turkey in the oven, then lower the temperature to 350°F.
Roast according to weight:
10–12 lbs → 2½ hours
12–14 lbs → 3 hours
14–16 lbs → 3½ hours
16–18 lbs → 3½ hours
18–20 lbs → 3½ hours
20–22 lbs → 4 hours
22–24 lbs → 4½ hours
24–26 lbs → 5 hours
26+ lbs → 5½–6 hours
(Reduce time by one-third if using a convection oven.)
Remove the foil 45 minutes before the end to let the turkey brown.
The turkey is done at 160°F, measured between the thigh and drumstick.
Rest for at least 20 minutes before carving — this keeps the meat moist and tender.
Prime Time Tips:
- If you don’t have a thermometer, insert a large BBQ fork into the thigh — it should slide in and out easily when the turkey is perfectly cooked.If you’re stuffing the turkey, add 20–30 minutes to your total cook time.
- Always roast legs-first toward the back of the oven — that’s the hottest area.
- If the skin browns too quickly, tent loosely with foil (shiny side up).
- Let the bird rest uncovered so the skin stays crisp.
What Do I Do With the Turkey Stock?
- Choose a roasting pan that has a rack to lift the whole turkey, bone-in breast or boneless breast off the bottom of the pan.
- Place any desired vegetables around the roast. The most popular are cut-up onions, carrots and celery.
- Now pour the turkey stock into the bottom of the roasting pan.
- Roast for the desired amount of time.
- Strain pan drippings from the vegetables and add to the gravy.
Making the Gravy
Don’t even think about rinsing that pan — those brown bits are pure gold.
Drain off most of the fat, then deglaze with white wine, stock, or vermouth. Scrape up every flavorful bit, simmer, strain, and whisk in turkey stock for a smooth, rich gravy worthy of your table.
Prime Time Butcher Pro Tip
Our All Natural Amish turkeys are naturally juicy and flavorful — they don’t need brining.
Just season them with our Signature Herb or Citrus-Herb Marinade, roast as directed, and you’re guaranteed great results.
But if you love experimenting, try our Citrus Herb Wet Brine for a bright, aromatic twist on a holiday classic.
