Quick Roast Turkey


  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage
  • 14 to 15 pound turkey, fresh or totally thawed
  • 1 onion, cut in half
  • 1 stalk celery
  • 1/4 cup melted butter or vegetable oil


  1. In a medium size bowl, stir onion powder, salt, cracked black pepper, paprika, rosemary, thyme and sage. Set aside.
  2. Remove the rack from the roaster oven. Cover and heat oven to 325°F.
  3. Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy.
  4. Place turkey on rack. Stuff cavity with onion and celery. Brush turkey with butter or oil. Rub turkey with seasoning mixture.
  5. Using handles on rack, place rack with turkey in roaster oven and cook 1 1/2 to 2 hours or until meat thermometer registers 165°F.

Serves: 6-8


  • The roaster oven cooks a turkey in less time than a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked. For food safety, turkey must reach an internal temperature of 165°F. Learn how to take the temperature of a turkey with our guide.
  • Learn how to carve a turkey with our step-by-step guide.
  • Get all the top tips for making a turkey from the Test Kitchen!
  • Looking for different ways to use your leftover turkey? Try our recipes to turn your leftovers into a delicious new meal!
    • Slow Cooker Turkey Tortilla Soup - When you just can't eat another turkey sandwich, spice up your leftovers by turning them into a bold and flavorful soup.
    • Thanksgiving Poutine - Use all your Thanksgiving leftovers to create a dish that recently has been creeping into the restaurant scene. Top it with cheese curds, pimento cheese, or just a delicious dose of gravy for a satisfyingly savory meal using every leftover in the fridge. 
    • Slow Cooker Turkey Tetrazzini - This easy casserole has all the hallmarks of classic comfort food: pasta, turkey and a rich, creamy sauce. The roasted red peppers and bright green peas lighten up the dish and add bright pops of color, too.



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