If you’re hunting for the quintessential turkey recipe that guarantees a show-stopping centerpiece for your holiday table, look no further than this Juicy Roast Turkey Recipe. With its crispy skin and tender, flavor-infused meat, this turkey won’t just meet expectations—it will soar above them.
Why You’ll Love This Recipe
- Ultimate Juiciness: The butter infused under the skin ensures every bite is succulent.
- Flavor Explosion: A medley of lemon, garlic, and fresh herbs creates layers of irresistible flavor.
- Perfectly Crispy Skin: A simple olive oil and salt rub results in that much-desired, crackly skin.
- Impressive Presentation: The beautifully golden-brown turkey will be the star of your holiday spread.
Ingredients You’ll Need
The ingredients are refreshingly simple yet paramount for bringing out the best in this Juicy Roast Turkey Recipe. Each component contributes a unique touch, from the vibrant lemon zest to the aromatic herbs.
- 12 lb turkey: Choose fresh or thawed to ensure even cooking.
- Unsalted butter: Essential for creating that glossy, rich finish.
- Lemon juice and zest: Adds brightness and cuts through the richness.
- Fresh herbs (parsley): Infuses the turkey with garden-fresh aroma.
- Garlic cloves: Lends a subtle pungency, enhancing overall flavor.
- Olive oil: Promotes even browning and crisp skin.
Variations
This recipe is brilliantly versatile, allowing you to tailor it to your tastes or dietary needs. Consider these variations as your creative license to elevate the Juicy Roast Turkey Recipe to new heights.
- Herb Swap: Substitute rosemary or thyme for parsley for a deeper earthy flavor.
- Spice it Up: Add a sprinkle of cayenne for a gentle kick of heat.
- Citrus Twist: Use orange zest instead of lemon for a sweeter, aromatic note.
How to Make Juicy Roast Turkey Recipe
Step 1: Prepping Your Turkey
Begin by removing your thawed turkey from the fridge about 30 minutes in advance. This helps it achieve a more even cook. Don’t forget to pat it dry with paper towels to remove excess moisture, setting the stage for that perfect crispy skin.
Step 2: Seasoning and Stuffing
Generously season the cavity with salt and pepper. Blend your softened butter with lemon zest, juice, garlic, and parsley, then gently work this mixture under the turkey skin and across the surface. This butter infuses the turkey with rich flavor, ensuring it stays moist and flavorful.
Step 3: Roasting the Turkey
Set your oven to 430˚F for the initial blast, which helps with crisping the skin. Then lower to 350˚F and let your bird roast slowly, basting it occasionally with pan juices. Don’t forget your foil shield over the breast for a balanced cook without drying out the meat.
Pro Tips for Making Juicy Roast Turkey Recipe
- Rest and Relax: Always let your turkey rest for at least an hour after cooking to allow juices to redistribute.
- Thermometer Check: Invest in a good meat thermometer for precise cooking; aim for 170°F in the thigh.
- Foil Shield Mastery: Craft a foil triangle to protect the breast from overcooking—apply it once the skin has turned golden.
- Basting Frequency: Baste your turkey every 45 minutes for extra juiciness and flavor infusion.
How to Serve Juicy Roast Turkey Recipe
Garnishes
For a visual feast, decorate your platter with kale, apples, and citrus slices. These garnishes not only add color but also enhance the fresh, zesty flavors of the turkey.
Side Dishes
Consider pairing your turkey with creamy mashed potatoes, roasted root vegetables, or a cranberry-orange relish for a perfect balance of flavors and textures.
Creative Ways to Present
Carve the turkey at the table for an elegant touch, encouraging anticipation and allowing guests to partake in the glorious moment of unveiling the succulent roast.
Make Ahead and Storage
Storing Leftovers
Store any leftover turkey in an airtight container in the refrigerator. It stays fresh for up to four days and works wonderfully in sandwiches or salads.
Freezing
If you’re planning to freeze, wrap the turkey pieces tightly in aluminum foil and place them in a freezer-safe bag. It’s best consumed within three months for peak flavor.
Reheating
To reheat, place turkey in a baking dish with a splash of broth, cover with foil, and warm in a 325°F oven until heated through. This method keeps the turkey moist and delicious.
FAQs
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Can I use a different size turkey for this recipe?
Yes, you can adjust the cooking time based on the weight. Bake 13 minutes per pound at 350°F after the initial 20 minutes at 430°F.
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What if I don’t have a meat thermometer?
While a thermometer is best, you can check doneness by cutting into the meat; it should be opaque and the juices should run clear.
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Is it necessary to use unsalted butter?
Unsalted butter allows you to control the salt level more precisely, but if using salted butter, reduce the added salt slightly.
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Can I make this turkey dairy-free?
Swap the butter with a dairy-free alternative like margarine, ensuring it’s suitable for roasting at high temperatures.
Final Thoughts
I truly hope this Juicy Roast Turkey Recipe brings warmth and joy to your holiday celebrations. Don’t hesitate to experiment and make it your own. Remember, the joy of cooking is as much about creating wonderful dishes as it is about sharing those dishes with loved ones!
Print
Juicy Roast Turkey Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Juicy Roast Turkey recipe is perfect for special occasions and family gatherings. It features a flavorful herb-infused butter underneath the skin, a crispy seasoned exterior, and tender, evenly cooked meat. The process includes prepping, stuffing aromatics, and roasting at high heat initially, then lowering to ensure moist, perfectly cooked turkey every time.
Ingredients
For the Turkey
- 12 lb turkey, thawed
- Salt, for inside and outside of the bird
- Pepper, for inside and outside of the bird
For the Flavored Butter
- 1 cup unsalted butter, softened (2 sticks)
- 2 Tbsp olive oil, not extra virgin
- 4 Tbsp fresh lemon juice, from 1 large lemon
- 1/2 Tbsp lemon zest
- 3 large garlic cloves, pressed
- 1/4 cup freshly chopped parsley
- 1/2 Tbsp salt, sea salt preferred
- 1/2 tsp black pepper, freshly ground
For the Stuffing
- 1 large onion, quartered (no peeling)
- 4 garlic cloves, halved (no peeling)
- 1/2 bunch parsley
- 1 lemon, quartered
Instructions
- Prepping your Turkey: Remove the thawed turkey from the fridge about 30 minutes before cooking. Drain excess water, pat dry well, and set in a roasting pan lined with paper towels. Fold the wings behind the turkey to prevent burning.
- Seasoning, Stuffing, and Tying up a Turkey: Season the cavity generously with 1 tsp salt and 1/4 tsp pepper. Make flavored butter by combining softened butter, olive oil, lemon zest, lemon juice, garlic, parsley, salt, and pepper. Mash until well combined. Break the skin away from the breast and stuff 2/3 of the flavored butter under the skin. Spread remaining butter over the outside, then season with salt and pepper. Stuff the cavity with onion, garlic, parsley, and lemon. Tie the legs with kitchen string.
- Roasting: Preheat oven to 430°F. Place a meat thermometer into the dark meat. Roast uncovered for 20 minutes. Remove from oven, baste with pan drippings, and apply foil shield over the breast. Reduce temperature to 350°F and roast for approx. 2 hours and 30 minutes, or until internal temperature reaches 170°F in the thigh and 160°F in the breast. Cover loosely with foil if necessary.
- Resting: Transfer to a platter, cover loosely with foil, and let rest for at least 1 hour before carving. Use drippings to make gravy if desired.
Notes
- Use an oven thermometer for best results.
- Adjust roasting time based on turkey size, about 13 minutes per pound at 350°F.
- Ensure proper stuffing temperature if using stuffing inside or outside the bird.
- Resting the turkey helps keep it juicy and easier to carve.
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 420
- Sugar: 1g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
