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
Units
Scale
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
