No-Baste Roast Turkey

12 Servings
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

No-Baste Turkey is the easiest turkey recipe you’ll make and it’s guaranteed to make you a crispy, moist unfussy holiday main course!

If you tried my recipe for Roast Turkey last year and want to make the easiest Thanksgiving turkey ever that you don’t have to babysit, try this delicious No-Baste Turkey. That’s right, you don’t actually have to baste it, and this turkey turns out moist and tender with crispy skin.



Is it necessary to baste a turkey? Absolutely not, if you know what you’re doing. If you want a juicy turkey for this year’s Thanksgiving dinner, but hate having to baste it every few hours? This Thanksgiving turkey recipe takes the hard work out of roasting the bird, which frees you up to get the rest of the house ready for your dinner guests. You also don’t have to worry about brining the turkey days head of time, all you’ve got to do is thaw it out ahead of time.

Something that you may notice about this recipe is the cooking time. Instead of roasting the turkey at a lower temperature for a long time, you bake the turkey on a very high temperature for a short cook time, then turn off the oven and leave the turkey inside with the door closed until the oven completely cools down. The oven will take around 6 hours to fully cool, which makes for a moist turkey that has plenty of pan drippings to make turkey gravy out of.



Roast Turkey with no basting needed in metal pan


  • Spices: Try adding in a dash of black pepper, paprika, Cajun seasoning, Italian seasoning or garlic to give the turkey a different flavor without having to worry about changing up the entire recipe.
  • If you want to make this a one pan meal, try adding in vegetables around the base of the turkey. Be sure to leave the chunks of these vegetables quite large. Using root vegetables like sweet potatoes, carrots and russet potatoes would be a good fit.


  • Should you put water in turkey roasting pan? Yes, you should. Add boiling water to the turkey pan, then put it in the oven to roast.
  • How do I keep my turkey moist? If you’re not basting the turkey, it’s essential to keep the oven door shut to keep the meat moist. Opening the door releases the moisture.



  • Serve: Never leave a No-Baste Turkey out at room temperature for longer than about 2 hours.
  • Store: Let the turkey completely cool down to room temperature, then cover it in plastic wrap or cut it off of the bones and store the meat in an airtight container. The turkey will stay good in the fridge for up to 3 days before it goes bad and you need to throw it out.
  • Freeze: You can freeze a fully cooked No-Baste Turkey for up to 3 months before you should eat it or throw it out.


According to the USDA’s official website, turkey is considered safe to eat when the internal temperature reaches 165 degrees F (73.8 degrees C). Always check the thickest part of the turkey with a meat thermometer before you serve to be certain that it has cooked through.

Roasted No Bake Turkey

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No-Baste Turkey

The crispiest, most juicy no-baste Thanksgiving Turkey EVER.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 8 tablespoons unsalted butter , softened
  • 12 pound turkey , thawed and cleaned out
  • 2 tablespoons kosher salt
  • 2 teaspoons coarse ground black pepper
  • 2 stalks celery , cut into 1" chunks
  • 1 yellow onion , cut into 1" chunks
  • 1 large carrot , cut into 1" chunks
  • 2 cups boiling water


  • Preheat your oven to 500 degrees and get a large roasting pan at least two inches larger than your turkey on all sides and walls 2 inches tall.
  • Add the turkey to the roasting pan and rub it with butter inside and out and season with salt and pepper.
  • Add the chopped carrots, celery and onions inside the turkey cavity.
  • Add the boiling water to the bottom of the roasting pan carefully then cover with foil tightly (take care to be sure you tent it over the turkey but the foil is not touching the turkey skin) and place into the oven.
  • Bake for 60 minutes then turn off the oven but do not open the door or remove the foil or do anything at all.
  • Leave the turkey undisturbed in the oven for 5 hours until the oven has completely cooled.


Calories: 349kcal | Carbohydrates: 3g | Protein: 47g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 165mg | Sodium: 1450mg | Potassium: 555mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1269IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
Keyword: easy oven-baked turkey, no-baste turkey, no-baste whole turkey

Collage Photos of No Baste Turkey

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Great question Sharyn,
      This recipe calls for tented foil NOT touching the turkey that has been rubbed inside and outside with butter. The skin baked brown at 500 degrees and won’t be affected by removing the foil IF it is not touching the turkey. Hope that helps and let us know what you thought of the recipe!

  1. I’m at the end of hour one and haven’t opened anything, but I just realized that I did not boil the water before I put it in the bottom of the pan. It’s an 11.55 lb bird. Should I extend the 500 a bit to compensate?

  2. Making my first ever turkey, this sounds perfect. How do I reheat this? I want to cook the stuffing after the 5 hours stint so the turkey would want to reheat the turkey and/or get a nice crisp on it?

  3. Left us with an undone turkey! Followed instructions exactly for our 12lb turkey. Opened the oven and it was cold. Internal temp was just 120 degrees! Now what!?

    1. Can you walk me through your steps. I’ve tested this on a 12 pound bird once a month since last thanksgiving because this recipe is so important to people. You had a fully thawed (not stuffed) bird? 12 pounds? You cooked for the alotted hour at 500 degrees? Did you leave the oven closed and not open at all? Five hours later your oven is cold?

      As for what you do now it’s hard to tell because I’m not sure how it would be a cold oven. In our testing the oven was never cold when opened after the five hours. If turkey is still hot to touch I’d cover and cook at 325 until it’s cooked through, probably another hour. But I can’t vouch for the safety if the oven is cold. I don’t know how long your oven has been cold for.

      I’m here all afternoon if you are around and need to troubleshoot.

  4. I’m going to use your recipe because it looks so nice and easy!

    Do I use the kind of roasting pan with a V shape rack or just put the turkey directly in the boiling water?

  5. My oven is faulty and I can’t roast a turkey at high temperature. Do you have a recipe for an overnight turkey?

  6. Not this exact recipe but I have done a turkey like that and it is the best, so I am going to do this recipe this time.

  7. The only problem I see with this recipe is that, since the oven remains closed for six hours, one would need a separate oven in which to cook the stuffing! No…Stove Top just does not cut it with my family!

  8. Have you ever used a remote meat/oven temperature probe when using this technique? I am curious as to how long the bird sits in the danger zone and how quick the oven cools. I would love to see the temperature curves. It seems like how long the oven takes to cool would vary greatly based on the oven model. 500 is a hot oven, but 5 hours is a long time.

      1. I’ve been making my turkeys like this for over 20 years. The only difference is I put it in a cold oven, turn it to 500 then start the timer when the oven gets to temperature. The turkey is juicy and beautifully browned every time.

    1. No, it must be with this sized bird. The timing is based on that size. I wish it worked with larger ones too!

    1. I tested it with 18 pounds 4 times, and I could not recreate a good result. So if someone else can find the magic timing on it they’re better than me. I’d stick to this sized bird and roast off a couple thighs on the side if you need more meat.

    1. No, it would not. The stuffing would cause the turkey to require significantly more heat and time to come to temperature. I also wouldn’t add the stuffing in the bird as it would have to sit in it for the remainder of the time in the oven and it would get soggy.

    1. I’ve done up to 18 lbs like this but set the timer for an extra 15-20 minutes. I also put mine in a cold oven and start the timer once the temp reaches 500. Tent with foil, shiny side out and make sure foil isn’t touching the bird. Leave both ends of the foil open.

    1. Yep. It only cooks for 1 hour, but then you just let it sit untouched. The thing that’s good about this one is it doesn’t require the babysitting. I’ve had client’s I cook for who make this bird and swear by it because they can put it in, forget about it and go on about their day. Then when it’s dinner time just pull it out of the oven with some easy stove-top or fresh sides. I know it seems unique that it sits in the oven, but really, the benefit of not babysitting is not to be overlooked, I promise!

  9. Sabrina:

    The recipe looks easy to follow…
    EXCEPT for:
    “… then cover with foil tightly (take care to be sure you tent it over the turkey but the foil is not touching the turkey skin…”

    I visualize myself attempting to cover with foil TIGHTLY and ensure ‘the foil is not touching the turkey skin’.

    Would greasing the foil and minimize touching the turkey skin suffice ???

    1. I knew I should’ve photographed my method here, but I worried people may have thought it was overkill. What I actually did was make a two part foil “system” in my tests which worked really well! I took two pieces, the first one I crimped around half the pan making sure I wasn’t touching the bird (I was about an inch above), then I made about a 2 inch foil lip in the center pointing up above the bird all the way across. Did the same on the second half so the extra foil would meet. Since I knew I was high enough above the bird the first time I knew I wasn’t touching. Then I crimped together the middle of the foil where I left an extra couple of inches pointing up, this way I knew it was sealed tight all the way around and across the middle. If this does not make sense please tell me and I’ll endeavor to make a mock up photo and add it to the post!

      1. Please post a photo of covering the bird with foil. I think I know what you mean, but a picture would confirm this.

  10. Just a quick question Sabrina. How would you adjust seasonings and roasting time if you needed to do a 15-pound turkey or alternatively two smaller turkeys – say 10 pounds each? I’m assuming it would be okay to roast two smaller turkeys at the same time? This sounds like a wonderful time-saver, and I’d like to try the technique this year, but because I have a fairly large family, I need more turkey on the table. Thanks very much.

  11. Sabrina: Would you do a 4-5 lb chicken his way, and if so, how long would you cook it? I’ve done this with a pork tenderloin and it turned out perfect!
    Love your recipes. Are you ever going to put them in a cookbook?

    1. I haven’t tested the time for that small of a bird so I don’t have a recommendation at this time, sorry. Stay tuned for a cookbook. 😉

  12. I can’t rate this method to roast a turkey, since I always roast my turkey (& chicken) the same old ‘foolproof’ way, which my mom & grandmother always use. If you want the most tender & juiciest bird, get yourself one of those (old) black enamel roasting pans w/a lid. The lid is designed to automatically baste whatever you’re roasting, & the bottom of the roasting pan collects the juices (without the meat sitting in them). My turkeys & chickens are always tender & juicy. If I want the skin a bit crispier, I take the cover off, & put the bird under the broiler for a few minutes (just before it’s is done). It’s a perfect bird every time.