Old Bay Turkey Recipe
This post may contain affiliate links. See our discloure policy.
Our Old Bay turkey recipe will take your Thanksgiving turkey dinner to the next level. The classic combination of savory herbs and spices that make up Old Bay seasoning will add a unique and delicious twist to your holiday meal.
This recipe is easy to follow and results in a juicy and flavorful turkey that will have your guests coming back for seconds. So why settle for a plain turkey when you can spice it up with this irresistible Old Bay recipe? Give it a try and taste the difference for yourself!
Do you always have tons of leftover turkey? When you’ve enjoyed a leftover turkey sandwich or two, use the rest to make this turkey pot pie with biscuits recipe. You can also swap out the chicken for turkey in this irresistible healing soup recipe.
Table of Contents
What is Old Bay Seasoning?
If you’ve never tried Old Bay Seasoning, trust me, you’ve been missing out! This seasoning, similar to a seasoning salt (but better!), adds flavor to just about everything. It’s great on french fries, chicken, seafood, veggies, corn on the cob… just about anything you would put salt and pepper on!
The seasonings in Old Bay complement turkey so wonderfully. Your family will be asking what you did differently this year, and Old Bay Turkey will be your go-to recipe every holiday.
What can I do with turkey leftovers?
When you’re making a Thanksgiving turkey, you know you’re going to have leftovers. This Old Bay turkey recipe makes even yummier than usual leftovers. That’s because it’s buttery and moist, so when you use it on sandwiches or in other recipes, it’s got even more flavor than regular turkey. Here are some ideas for the leftovers:
- Make turkey sandwiches with a spread of cranberry sauce and a scoop of stuffing.
- Make a turkey soup or stew.
- Dice the turkey and add it to a salad.
- Make turkey quesadillas with cheese, onions, and bell peppers.
- Make turkey fried rice.
- Cook up a pot of turkey chili
Ingredients
Here’s what you’ll need to make this oven-roasted turkey recipe:
- 3 carrots, halved lengthwise and crosswise
- 1 leek, discard dark-green parts from the leeks. Dice the white parts of the leeks into 1-inch pieces
- 1 large white onion, quartered
- 1 bunch of fresh thyme and fresh sage
- ¼ cup white wine or chicken broth
- 1 1/2 stick unsalted butter, softened
- 1 tablespoon Old Bay Seasoning
- 1 Honeysuckle Bone-In Turkey Breast
- Kosher salt and freshly cracked pepper
How to Make
STEP ONE: Preheat the oven to 350 degrees.
STEP TWO: Place carrots, leeks, onions, and fresh herbs in a 9×13 roasting pan.
STEP THREE: Pour white wine or chicken broth into the pan.
STEP FOUR: In a small bowl, stir together the butter and Old Bay seasoning.
STEP FIVE: Loosen the skin on the Honeysuckle Bone-In Turkey Breast with your fingers and spoon some of the butter mixture underneath the skin and also on top of the skin. Reserve some of the butter mixture to baste the turkey with as it roasts.
STEP SIX: Place the turkey on top of the vegetables in the roasting pan. Roast the Bone-In Turkey Breast in the oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 165 degrees Fahrenheit.
STEP SEVEN: Melt the remaining butter mixture in the microwave or on the stove. While the turkey is cooking, take a basting brush and baste the melted butter mixture all over the turkey as it cooks. You will baste the turkey a couple of times during the cooking process.
STEP EIGHT: Use a meat thermometer to measure the temperature in the center of the thickest part of the breast. It takes about 2 hours to fully cook.
STEP NINE: Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
STEP TEN: Slice turkey and serve with your favorite holiday sides.
Tips and Recipe Notes
- Don’t skip loosening the skin from the turkey. This is a secret to a juicy, flavorful turkey most people don’t know about, but it makes a big difference.
- When your turkey looks golden brown on top, and you don’t want the skin to darken anymore, tent a piece of foil overtop. You don’t have to wrap it tightly.
- Try not to open the oven any more than necessary, so the heat doesn’t escape.
Is this recipe gluten-free?
The vegetables and turkey are gluten-free, but be sure to verify your broth is gluten-free. Old Bay Seasoning is considered to be gluten-free as well, but some jars may contain ingredients like maltodextrin or modified food starch. If you have celiac disease or are gluten intolerant, I suggest you check the label of the Old Bay seasoning you’re using to make sure it’s gluten-free, or contact the manufacturer for more information.
Do I need to baste my turkey?
Basting a turkey is totally optional. Whether you’re making this recipe or a regular turkey recipe, you do not have to baste during baking. However, when making this Old Bay Turkey, I love to melt the remaining old bay butter mixture and then take a basting brush and slather it over the turkey while it’s cooking. It makes the skin even more crispy and flavorful.
How to Store Leftovers
Would it even be Thanksgiving without leftovers? You can wrap your turkey in foil or place it in an airtight container. Keep it in the fridge for up to 3 days. If you have a lot left over, you can freeze it in portions for up to 3 months.
How to Reheat Turkey Leftovers
The best way to reheat leftover turkey is to put it back in the oven. Preheat your oven to 350°F. Place your turkey in a baking dish covered with a lid or foil. Bake until hot through, about 10-15 minutes.
FAQs
Yes, you can! You can use this recipe to make any kind of turkey cut you buy, but adjust your cooking time accordingly.
Yes, this recipe will work very well with a fresh chicken. Just adjust your cooking time for your size of chicken.
Sure! Go ahead and stuff the turkey with your homemade stuffing and bake as usual. Just make sure the stuffing is at least 165°F before you eat it.
Old Bay Turkey Recipe
Ingredients
- 3 large carrots halved lengthwise and crosswise
- 1 leek discard dark-green parts from the leeks. Dice the white parts of the leeks into 1-inch pieces
- 1 large white onion quartered
- 1 bunch fresh thyme
- 1 bunch fresh sage
- ¼ cup white wine or chicken broth
- 1 1/2 sticks unsalted butter softened
- 1 1/2 tablespoons Old Bay Seasoning
- 1 Honeysuckle White® Bone-In Turkey Breast
- 2 teaspoons Kosher salt
- 1 teaspoon pepper
Instructions
- Preheat the oven. Preheat the oven to 350 degrees.
- Place the veggies and broth into the pan. Place carrots, leeks, onions, and fresh herbs in a 9×13 roasting pan. Pour white wine or chicken broth into the pan.
- Mix the old bay mixture. In a small bowl, stir together the butter and Old Bay seasoning.
- Prep the turkey. Loosen the skin on the turkey breast with your fingers and spoon some of the butter mixture underneath the skin and also on top of the skin. Reserve some of the butter mixture to baste the turkey with as it roasts. Place the turkey on top of the vegetables in the roasting pan.
- Bake. Roast the turkey in the oven for approx. 20 minutes per pound, until the turkey reaches an internal temperature of 165 degrees Fahrenheit.
- Baste. While the turkey is cooking, take a basting brush and baste the remaining butter mixture all over the turkey as it cooks. Baste the turkey a couple of times during the cooking process.
- Take the temperature. Use a meat thermometer to measure the temperature in the center of the thickest part of the breast. About 2 to 2 ½ hours to fully cook. Remove from the oven and cover loosely with aluminum foil. Let rest for 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve. Slice turkey and serve with your favorite holiday sides.
Video
Notes
- Don’t skip loosening the skin from the turkey. This is a secret to a juicy, flavorful turkey most people don’t know about, but it makes a big difference.
- When your turkey looks golden brown on top, and you don’t want the skin to darken anymore, tent a piece of foil overtop. You don’t have to wrap it tightly.
- Try not to open the oven any more than necessary, so the heat doesn’t escape.
Equipment
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
Hello…at the beginning of your post it says 1/2 stick of butter. In the recipe it says 1 1/2 sticks..which is it??
Thanks
Hi Alison, thanks so much for pointing this error out! It’s 1.5 sticks of butter. I hope you enjoy!