Description
This Juicy Roast Turkey recipe guarantees a tender, flavorful centerpiece for your holiday table. The turkey is seasoned with a savory flavored butter under the skin, stuffed with aromatic herbs and vegetables, then roasted to perfection with a crispy, seasoned skin. The process involves careful basting and wrapping to keep the meat moist, resulting in an impressively juicy and delicious turkey that everyone will love.
Ingredients
Units
Scale
For the Turkey
- 12 lb turkey, thawed
- Salt & Pepper, for the 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 to bring it closer to room temperature. Remove the neck and giblets, then pat dry with paper towels. Place it in a roasting pan lined with paper towels to absorb excess water. Fold wings behind the turkey to prevent burning.
- Seasoning, Stuffing, and Tying: Season the cavity generously with 1 tsp salt and 1/4 tsp pepper. Make the flavored butter by combining softened butter, olive oil, lemon zest, lemon juice, pressed garlic, chopped parsley, salt, and pepper in a bowl, mixing until well combined. Carefully separate the skin from the breast and stuff 2/3 of the butter mixture underneath the skin, then massage remaining butter over the top. Pat the skin dry and spread remaining butter on the outside of the turkey, then drizzle with olive oil and season with salt and pepper.
- Stuff the cavity: Fill with quartered onion, halved garlic, parsley, and lemon pieces. Tie the legs with kitchen string crossing the cavity for a neat finish.
- Roasting: Preheat your oven to 430°F. Place an oven-safe meat thermometer into the dark meat of the turkey. Roast uncovered for 20 minutes, then baste with drippings and apply foil shield over the breast. Reduce oven temperature to 350°F and continue roasting for about 2 hours and 30 minutes, or until the thickest part of the thigh reaches 170°F and the breast reaches 160°F. Baste periodically and keep the foil shield in place during roasting.
- Resting and Serving: Transfer the turkey to a serving platter, loosely cover with foil, and let rest for at least 1 hour. Use the pan drippings to make gravy and serve the sliced turkey garnished with greens, apples, oranges, and lemons for a festive presentation.
Notes
- Ensure the turkey is fully thawed for even cooking.
- Using a meat thermometer is crucial for perfectly cooked poultry.
- Letting the turkey rest is key to juicy, tender slices.
- Adjust cooking times based on your turkey’s weight; usually about 13 minutes per pound at 350°F.
- Brining the turkey beforehand can enhance moisture and flavor, but isn’t necessary with this recipe.
Nutrition
- Serving Size: 1 slice (about 1/12 of turkey)
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 125 mg
