How to cook turkey in the oven

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How to cook turkey in the oven
🔪Prep Time 2 Hour
🔥Cook Time 2 Hour30 Min
🍽️Servings4 servings People
⚡Calories580 kcal

Turkey has been cooked for ages, and it’s still a go-to for holidays like Thanksgiving in some places. This version starts with a boil in spices before roasting, which keeps the meat from drying out—something I’ve noticed makes a big difference compared to straight oven roasting. People usually do it whole for the table, with sides like rice or veggies. At home, it’s practical because the boiling infuses flavor deep, and you can do it ahead if company’s coming. I made this last winter for a small get-together, and forgot to strain the broth hot enough the first go-around, so it got a bit cloudy next time I used it, but the turkey turned out fine anyway. The spices give it a warm, aromatic edge without being too strong, and the stuffing from the onions adds moisture inside. Total hands-on isn’t bad if you plan the brining during something else. Ends up juicy with crispy skin if you watch the oven time. Good for 4 if portions are generous, or stretch it.

Ingredients

  • 7 1/2-pound turkey
  • 3 onions, sliced
  • 4 bay leaves
  • 6 black peppercorns
  • 3 cinnamon sticks
  • 4 cardamom pods
  • 2 medium carrots
  • 2 celery stalks
  • 2 large onions
  • 4 cloves
  • 1 tablespoon ghee
  • 2 pieces mastic
  • 2 tablespoons tomato paste
  • 1/2 cup tomato juice
  • 1/4 cup vegetable oil
  • 4 tablespoons sumac
  • 3 onions, cut into rings
  • 1 teaspoon kabsa spice mix
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon white pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • Oregano and aromatic herbs to taste
  • Salt for brining

Instructions

  1. Clean the turkey thoroughly, rinse under cold water, then brine it in a large bowl with salted water for about 1 1/2 hours. Rinse again and pat completely dry.
  2. Heat ghee and mastic in a large pot, add the turkey, and brown it on all sides.
  3. Add sliced onions, carrots, celery, bay leaves, peppercorns, cinnamon sticks, cardamom pods, cloves, and salt. Stir and cook for a few minutes.
  4. Cover everything with water, bring to a boil over medium heat, then reduce to low, half-cover the pot, and simmer for 1 1/2 hours.
  5. Remove the turkey from the broth, strain the broth, and let the turkey cool on the side.
  6. In another pot, heat oil, add ring onions, half the spice mix (kabsa, paprika, turmeric, cardamom, white pepper, ginger, nutmeg, cinnamon, cumin), and sumac. Fry until onions darken, then add a splash of reserved broth.
  7. Cool the onion mixture and stuff it inside the turkey cavity.
  8. Mix remaining spices with tomato paste, tomato juice, oregano, herbs, and a little water to make a sauce. Coat the outside of the stuffed turkey with some sauce.
  9. Place turkey in a roasting pan with remaining sauce around it. Roast in a preheated moderate oven (around 350°F) for about 1 hour until browned.
  10. Remove from oven, let rest briefly, and serve hot.

Why You’ll Love This Recipe

  • The boiling step saves time on flavor building and keeps it simple.
  • Spices balance the richness with tangy sumac and tomato notes.
  • Fits well for family meals where leftovers work the next day.

Chef’s Tips for Perfection

  • Don’t skip drying the turkey after brining, or the browning won’t stick right.
  • Check oven at 45 minutes—skin browns fast sometimes depending on your oven.
  • Swap some herbs for rosemary if you want a different aroma.

Storage and Reheating

Keep leftovers in the fridge up to 3 days in a covered container. Reheat slices in the oven at 300°F with a bit of broth to avoid drying, or microwave carefully in short bursts.

Nutritional Notes

Around 580 calories per serving, mostly from the turkey fat and oil. Spices add negligible amounts. Figures are rough based on standard breakdowns.

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