No-Baste Super Moist Roasted Turkey – Never Serve a Dry Bird Again!

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Roasted Turkey


Super Easy Roasted Turkey

When Thanksgiving rolls around, you can almost feel people getting stressed about the cooking.   You’ve heard horror stories about dry, overcooked Roasted Turkey, which just ruins the meal.  Well, I’m here to tell you that you don’t have to worry about it anymore.  You can make a turkey of any size, have it in the oven in minutes, and never have to baste it or think about it until it’s time to serve it.  I’ve been making Roasted Turkey like this for years, and it always comes out the same.  Tender, falling off the bone, and so moist, you’ll skip the gravy.

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Roasted Turkey Was Never This Good

Start with whatever size turkey you need to serve your guests.  I always choose a large turkey that will provide leftovers for the week and packages of turkey for my freezer.  I use simple things to season it: sage leaves, butter, salt, pepper, lemon, onions, and garlic.  There are a couple of ways I use them, seasoning the bird inside and out for a flavorful Roasted Turkey for dinner.  The first is the inside of the bird.  Once you’ve cleaned the turkey out well, both the cavity and the neck area, salting them liberally will add flavor to the meat from the inside out.  Once the cavity is salted, I run my hands between the skin and meat of the breast area, from leg to leg and neck to bottom to create a pocket, which is stuffed with a mixture of butter, sage, and garlic.  If that isn’t enough flavor, I then coat the turkey with olive oil, salt and pepper and stuff the cavity with lemons, onions, and garlic.  The flavor combination of the Roast Turkey will be phenomenal.  You can also stuff the Roasted Turkey with your favorite stuffing instead of the lemons, onions, and garlic.  The flavor will still be amazing!

No-Baste Super Moist Roasted Turkey – Never Serve a Dry Bird A

No-Baste Super Moist Roasted Turkey – Never Serve a Dry Bird A


  • 1 turkey, any size
  • 1-2 sticks of butter (depending on size of turkey), softened
  • ¼ C fresh or dried sage leaves
  • 1 t salt, plus more for cavity and skin
  • ½ t pepper, plus more for skin
  • 1 bulb garlic, peeled and sliced
  • 2-3 onions, peeled
  • 2-3 lemons, pierced with a fork or knife
  • olive oil


  1. Heat oven to 325 degrees F and arrange the oven racks so that the turkey will fit.
  2. Rinse the turkey inside and out, removing the neck and giblets.
  3. Salt the inside of the cavity liberally.
  4. Place the turkey inside your roasting pan.
  5. Run your hands between the skin and meat of the breast area, from neck to bottom and from leg to leg.
  6. In a blender, blend the butter, sage, 1 t salt, ½ pepper, and half of the garlic.
  7. Place this mixture evenly between the skin and meat, making sure to get the corners too.
  8. Fill the cavity with the onions, lemons, and remaining garlic.
  9. Pour olive oil over the bird, covering the skin and rubbing in with your hands.
  10. Sprinkle salt and pepper over the entire bird.
  11. Tie the bird up by wrapping butcher’s string around the legs, tying them together, then crossing it under the bird’s back and pulling up over the wings, tying tightly.
  12. Cover with aluminum foil, making sure all edges are sealed tightly. (I use at least 2 layers, going in both directions across the pan)
  13. Place in the oven and roast WITHOUT removing the lid.
  14. Roast for 40-45 minutes PER POUND of turkey, leaving an hour to remove the turkey and let it rest before dinner.
  15. About an hour before dinner, remove the turkey and place it in a safe, warm location to rest.
  16. Right before dinner, remove the foil. Heat the oven up to 425 degrees F and place the unwrapped turkey in the oven for 10-15 minutes to crisp the skin.
  17. Serve hot.

The No Baste Roasted Turkey Method

People think I’m crazy when I say I don’t baste my Roasted Turkey.  And then they taste it.  It’s juicy beyond belief.  The trick is putting moisture under the skin, on the skin, in the bird, and then wrapping it all up tightly and not opening it until you want to brown the skin.  I also cook my Roasted Turkey for a longer time at a lower temperature to infuse the flavors and moisture through the whole bird.  If my turkey is a big one, say, 27 pounds or more, I’ll actually have it in the oven by 10 pm the night before for a 4 to 5 pm dinner on Thanksgiving.  It falls apart when you are pulling it out of the pan, so it might not be picture perfect, but it’s the best darn Roasted Turkey you’d ever want to eat.

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  1. 40-45min per pound of turkey is 8 hours for a small (12lb+) turkey…

  2. Delicious roasted turkey thanks for sharing with Hearth and soul blog hop. pinning

  3. I do a similar prep for roasted chicken but never thought to do it for Turkey!! A must try!

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

  5. This looks like a great Turkey recipe! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  6. Cooking a turkey has ALWAYS intimidated me. I’ve done it before but not with good success so I’m so appreciative of your recipe and great instructions. Thank you. Would you be willing to share this post {so if there are any others out there like me could see that it’s not a scary think to do at all} at our Making Monday link party? We would love it and think our readers will, too. Thanks. Have a fantastic day.

    • I’ve been roasting turkey these last few years, without basting. But my recipe is quiet different. I would not roast a turkey for 45 minutes a pound, that would vastly overcook it. Here’s what I do and it never fails and it is EASY.

      Start with a room temp bird, must be room temperature. Dry it with paper towels, then get it very very dry with a blow dryer set on high.
      It must be dry. Stuff it with aromatics of your choice, I use lemons, oranges, fresh herbs bouquets, maybe garlic. Oil the DRY bird with olive oil, sprinkle with poultry seasoning, or thyme and sage. Put the on a rack and into an very hot oven ( about 450), uncovered,
      and set you timer for 30 minutes. DO NOT BASTE. Then turn down the temp to 325 and bake for 13 minuted per pound unstuffed.

      I never baste, or cover the bird with foil. IT WORKS !


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