Roasted Turkey Recipe (No Brine) (2024)

How big of a turkey do I need for Thanksgiving?

This depends on a few factors. If you are planning to not have leftovers, then aim for one pound per serving, so if you are making turkey for 10 people, a 10 pound turkey would be enough.
If you're planning to have leftovers, plan to have 1.5 pound turkey per person and you will have some leftovers for a meal or two.

How do I know when the turkey is done?

The turkey is done and ready to serve once the thermometer inserted into the thigh (close to the bone but not touching) reaches 170 degrees F.
Once the turkey is completely cooked, take it out of the oven, cover it loosely with foil and let it rest for 30 minutes before carving. This will help the juice to stay inside the turkey.

How do I keep my turkey moist?

There are so many ways to keep a turkey moist such as making two small turkeys instead of one large or buying fresh turkey instead of frozen. What I always do to keep turkey moist and it has always worked is to makecompound butter and generously rub it under and on the skin. For this Persian spiced turkey recipe I also made a spice paste with olive oil which also gave great color to the turkey as well has great flavor and kept it juicy.

When should I buy the turkey?

It depends whether you're planning to buy fresh or frozen. If buying fresh turkey, then you can purchase it up to 2 days prior to cooking. Make sure to call your local supermarket and have them keep one for you just to be sure.
However, if you're buying frozen turkey, then you can buy it any time between 6 months to 5 days before cooking day.

How long does it take to thaw frozen turkey?

I always thaw turkey in the fridge and it takes 24 hours for every 4-5 pounds. So for an eleven pound turkey you would probably need about three days to thaw completely and be ready to cook.
Read more about turkey and how to keep it on Washington Post.

• ▢ 1 turkey About 11 pounds

Compound Butter:

• ▢ 8 tablespoon unsalted butter room temperature
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon cinnamon
• ▢ 1 teaspoon Kosher salt

To stuff the turkey:

• ▢ 3 large carrots cut into chunks
• ▢ 6 celery stalks cut into chunks
• ▢ 2 tomatoes cut into chunks
• ▢ 3 lemons cut into quarters
• ▢ 3 onions cut into quarters
• ▢ 10 cloves garlic peeled

Olive oil Persian Spice Mixture:

• ▢ ¾ cup olive oil
• ▢ 2 teaspoon turmeric
• ▢ 2 teaspoon paprika
• ▢ ¼ cup bloomed saffron See notes
• ▢ ½ teaspoon Kosher salt

Persian Caramelized Walnuts:

• ▢ 1 tablespoon olive oil
• ▢ 1 large onion chopped
• ▢ 1 cup walnuts chopped
• ▢ ½ cup barberries see notes
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon salt
• ▢ 3 tablespoon pomegranate molasses
• ▢ ½ cup pomegranate arils

• Preheat the oven to 350°F. Prepare your roasting pan.

• Pat dry inside and outside of the turkey completely.

Compound butter:

• Mix all the ingredients in a small bowl, using your hands, create space between the meat and the skin on the turkey and rub the compound butter everywhere under the skin and on the meat, especially the breast.

Stuff the turkey:

• Mix the carrots, celery, tomatoes, lemons, onion and garlic in a large bowl. Stuff the turkey and sew it completely or seal it using toothpicks. Spread the rest on the vegetables at the bottom of the roasting pan.

Olive oil spice mix:

• In a small bowl mix the olive oil with turmeric, paprika, bloomed saffron and salt. Brush it all over the turkey completely.

• Place the turkey in the roasting pan and roast in the oven for one hour. Then cover it with aluminum foil and roast for another 2 ½ hours. Brush it with olive oil mixture and baste the turkey every 30 minutes.

• Insert a thermometer into the thigh, it should reach 170°F and then the turkey is done.

• Cover with aluminum foil for 30 minutes and then carve.

Persian Caramelized Walnuts:

• Heat olive oil in a pan, saute onion until translucent. Add in walnuts and stir for a minute. Add in the barberris, turmeric, salt and pomegranate molasses and cook for two minutes. Turn the heat off and add pomegranate arils.

• Serve the turkey with Persian Caramelized Walnuts.

• Cooking time may vary depending on the size of the bird. The turkey is ready when a thermometer inserted into the thigh (close to the bone but not touching it) reaches 170 degrees F.
• To make bloomed saffron, sprinkle ¼ teaspoon ground saffron on 3 ice cubes and let the ice melt at room temperature. Use this saffron water in the recipe.
• If barberries are not available, use chopped unsweetened dried cranberries.
• Give yourself ample time to prepare the turkey. It takes about 4 hours for a 12-pound turkey to cook and rest and about 40-60 minutes to prepare it. So make sure you start on time. It's best to start preparing the turkey first thing in the morning.
• Dry the inside and outside of the turkey very well before you start. This will give you crispy skin and tasty juice.
• Don't stuff this spiced turkey with stuffing. Vegetables work best for this particular recipe. You can make the stuffing/dressing separately and serve it with the turkey.
• Store the leftovers in an airtight container and refrigerate for up to 4 days.