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Roasted Turkey


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Roasted Turkey


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Roasted Turkey

Roasted turkey is perfect for holidays and entertaining. Plus, turkey is one of the most economical and delicious ways to feed a crowd.


  • Prep Time : 10 min min
  • Ready Time : 10 min


8-10 Servings


  • 1 turkey, about 10 pounds
  • 1 lemon, halved
  • 6 sprigs fresh thyme
  • 3 garlic cloves, peeled and smashed
  • 3 large onions, peeled and quartered; divided
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon coarse black pepper
  • 4 tablespoons margarine, melted
  • 1/3 cup olive oil


  1. Preheat oven to 350 degrees F. Lightly spray a 12×17-inch roasting pan with non-stick cooking spray.
  2. Rinse turkey inside and out under cold running water. Pat dry.
  3. Place turkey in prepared pan.
  4. Stuff cavity of turkey with lemon, thyme, garlic and 1 of the onions.
  5. In a bowl combine paprika, salt, pepper, margarine and olive oil. Microwave on high for about 20-30 seconds or until margarine has melted. Mix well.
  6. Baste and rub the mixture on the turkey and under the skin.
  7. Scatter the other 2 onions around the bottom of the pan. Loosely cover turkey with aluminum foil.
  8. Bake, loosely covered, at 350 degrees for 2 hours and 30 minutes (15 minutes per pound for turkeys less than 12 pounds and 12 minutes per pound for turkeys larger than 12 pounds), basting occasionally.
  9. The turkey is done when an instant-read digital meat thermometer inserted into the inner thigh reads 180 degrees F to 185 degrees F, or when the juices run clear when a long-tined fork is inserted into the thickest part of the inner thigh.
  10. For golden and crisp skin, remove foil for last 45 minutes of baking. For neater slicing, let turkey stand for 20 minutes before carving.

During the last hour of baking, surround the turkey with 20 baby carrots; 3 sweet potatoes, sliced; 20 red bliss potatoes, halved; and 3 large heads of fennel, quartered. Sprinkle vegetables with kosher salt and pour 2 cups of water over them.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Roasted Turkey

  1. I made this turkey for thanksgivingkah and it was delicious. it was my first turkey so i was a little intimidated but the video really helped. The turkey came out just perfect! Thanks for the recipe and helpful tips!

  2. Is the turkey roasted at 325 or 350
    I think I heard you say 325 on the video

    • oops if I did it was a mistake – so sorry – as per written instructions 350 degrees F.

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