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Juicy Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 133 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 50 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Juicy Roast Turkey recipe delivers a tender, flavorful turkey perfect for any festive occasion. By seasoning the bird inside and out, using a lemon-garlic herb butter under the skin, and roasting at high then moderate heat with a foil shield to protect the breast, you’ll achieve crispy skin and juicy meat. Stuffed with aromatics and perfectly rested, this turkey promises a mouth-watering centerpiece for your meal.

Ingredients

Scale

For the Turkey

  • 12 lb turkey (thawed, 11-15 lbs workable, adjust bake time accordingly)
  • Salt and pepper, for inside and outside seasoning

For the Flavored Butter

  • 1 cup unsalted butter, softened (2 sticks)
  • 2 tbsp olive oil (not extra virgin), plus more for drizzling
  • 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 freshly ground black pepper

For the Stuffing

  • 1 large onion, quartered (no peeling)
  • 4 garlic cloves, halved (no peeling)
  • 1/2 bunch parsley
  • 1 lemon, quartered

Instructions

  1. Prepping your Turkey: Remove the thawed turkey from the refrigerator about 30 minutes before starting to bring it closer to room temperature for even cooking. Remove the neck and giblets, pat the turkey dry with paper towels, and let it sit in a roasting pan lined with paper towels to absorb excess moisture. Fold the wings behind the turkey to prevent scorching in the oven.
  2. Seasoning and Preparing the Butter: Generously season the inside cavity of the turkey with about 1 teaspoon salt and 1/4 teaspoon black pepper. In a medium bowl or food processor, combine softened butter, olive oil, lemon zest, lemon juice, pressed garlic, chopped parsley, salt, and pepper. Stir or mash until the lemon juice is fully incorporated into the butter mixture.
  3. Applying the Flavored Butter: Carefully separate the turkey skin from the breast meat by sliding your fingers underneath the skin from front and back, avoiding tearing. Stuff approximately two-thirds of the flavored butter under the skin and massage it evenly to cover the breast, keeping the meat tender and juicy. Pat the skin dry and rub the remaining butter evenly over the outside of the turkey, including legs and wings. Drizzle olive oil over the top and season generously with salt and pepper to ensure crisp, flavorful skin.
  4. Stuffing and Tying the Turkey: Stuff the turkey cavity with quartered onion, halved garlic cloves, parsley, and quartered lemon. Use kitchen string to tie the base and legs together by crossing the legs to secure the cavity and create a neat presentation.
  5. Preheating and Preparing to Roast: Preheat your oven to 430˚F on bake mode. Position the oven rack in the lower third of the oven. Prepare a large square of aluminum foil folded into a triangle and rub one side with olive oil. This will be used later as a foil shield to protect the turkey breast from drying out during roasting.
  6. Initial Roasting: Insert an oven-safe meat thermometer deep into the dark meat beneath a drumstick. Place the uncovered turkey in the oven and roast at 430˚F for 20 minutes.
  7. Basting and Applying Foil Shield: Remove the turkey from the oven and baste it quickly with the butter and drippings collected from the bottom of the roasting pan using a baster or spoon. Then, position the oiled side of the foil triangle over the turkey breast as a shield to prevent it from drying during the remaining roasting time.
  8. Continued Roasting: Lower the oven temperature to 350˚F and continue roasting the turkey for approximately 2 hours and 30 minutes for a 12-pound bird (about 13 minutes per pound thereafter). The turkey is done when the thigh reaches 170˚F and the breast 160˚F on the meat thermometer.
  9. Resting the Turkey: Remove the turkey from the oven and transfer it to a serving platter. Loosely cover with foil and let it rest for at least 1 hour to allow the juices to redistribute and the meat to become easier to carve. Reserve the pan drippings for making gravy if desired.
  10. Serving and Garnishing: Optionally decorate the serving platter with kale, small apples, sliced oranges, and quartered lemons for a festive presentation.

Notes

  • To thaw a frozen turkey safely, leave it in its plastic bag and thaw in the refrigerator approximately 1 day for every 4-5 pounds. For example, a 12-pound turkey requires about 3 days of thawing before roasting.
  • Using a food processor to blend the lemon juice into the flavored butter saves time and ensures a smooth mixture.
  • The internal temperature of the turkey will continue to rise a few degrees during resting, reaching a safe final temperature of 165˚F in the breast and 175-180˚F in the thigh.
  • Nutrition facts are an estimate; much of the butter and oil used will remain in the roasting pan rather than in the turkey meat.

Nutrition

  • Serving Size: 1 serving (estimated 8 oz cooked turkey with skin)
  • Calories: 556
  • Sugar: 0.5 g
  • Sodium: 450 mg
  • Fat: 38 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 2 g
  • Fiber: 0.3 g
  • Protein: 45 g
  • Cholesterol: 140 mg

Find it online: https://jessicasrecipes.com/juicy-roast-turkey-recipe/