How to oven roast a large hen or turkey.
Oven Roasted Hen or Turkey with Buttery Pan Sauce
This post was written for open roasting (meaning not covered or wrapped) and using a 7 pound hen, but it is the same basics for roasting a turkey, so everything pretty much applies to a small or large turkey with timing adjustments, of course.
While you're here, be sure to check out my other posts for how to brine, how to truss a bird, and also click here for some holiday side dishes like, Homemade Herb Dressing, Parslied Corn, Carottes Glacées, Maple Glazed Baby Carrots, Mashed Potatoes with Cream Cheese, Traditional Southern Sweet Potato Casserole and other southern favorites.
Important reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!So, how about this "vintage" Corningware Cornflower pattern roasting pan, eh? I told ya'll I have some old dishes and I wasn't kiddin' ... I meant old, and not passed down old either. Nope, like many of my kitchen things, I've had this one since the late 70s and I still use it all the time. This one works great for roasts, chickens and large hens.
I do now also have this proper stainless roasting pan (pictured below) and I LOVE it for roasting my larger turkeys. While it's not one of those heavy-duty, commercial grade high dollar roasters, it's an excellent and heavy 18/10 stainless roaster ... and a little less expensive - check it out! I still love my old vintage pan, but I finally got a large enough pan that I can do a large turkey in, yay! |
| Calphalon 6-Inch Roaster with Nonstick Roasting Rack |
But, back to this bird ... you're going to need to start with some salt, pepper, garlic, rosemary and a large lemon. (If you brine, skip the salt.) I used dried rosemary but use fresh if you have it. Slice that lemon up fairly thin and set it aside.
Smash up the garlic, discard the peeling and set the garlic aside too.
Then combine the salt (skip if you brine), pepper and rosemary in a small bowl and pour it into the cavity of the bird, rubbing it all over inside.
Now, toss the lemon and garlic into the cavity.
Truss the bird up nicely.
Then place it into the roasting pan and slather the butter all over it.
Sprinkle with some salt and pepper. (Remember to skip the salt if you brined!)
Stick in the preheated 350 degree F oven and roast, basting with the pan juices occasionally. Remove and let rest; slice and pour a little bit of the pan juices, or homemade gravy, on top of each serving and enjoy!
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