Juicy Roast Turkey Recipe
Total Time
2 hrs 50 mins
Prep Time
30 mins
Cook Time
2 hrs 20 mins
Rating
4.95 out of 5 stars
(764)
Ingredients
12 servings
- 12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary – see below)
- Salt & Pepper for the inside and outside of the bird
- 1 cup (2 sticks or 226 grams) unsalted butter, softened
- 2 Tbsp light olive oil (not extra virgin), or other high-heat oil, plus more to drizzle the top
- 4 Tbsp fresh lemon juice (from 1 large lemon), plus 1/2 Tbsp lemon zest
- 3 large garlic cloves, pressed
- 1/4 cup freshly chopped parsley
- 1/2 Tbsp salt (I used sea salt)
- 1/2 tsp black pepper, freshly ground
- 1 large onion, quartered (no peeling)
- 4 garlic cloves, halved (no peeling)
- 1/2 bunch parsley
- 1 lemon, quartered
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Preparation
Step 1
Remove thawed turkey from the fridge about 30 minutes before you start working with it. Remove the neck and bag of giblets and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey.
Step 2
Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
Step 3
Make Flavored Butter: In a medium bowl or in a food processor, combine 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a fork until well combined.
Step 4
Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
Step 5
Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin.
Step 6
Pat skin dry and rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper.
Step 7
Stuff turkey cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie turkey base and legs together.
Step 8
Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven.
Step 9
Make Foil Shield: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil.
Step 10
Place an oven-safe meat thermometer into the bird beneath the drumstick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
Step 11
Remove from oven; quickly baste with butter from the bottom of the dish. Apply prepared foil triangle to turkey breast area.
Step 12
Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird.
Step 13
Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour.
Step 14
Save recipe for the next time?
Chef's notes
To Thaw Turkey:
If using a frozen turkey, defrost it in its plastic bag in the refrigerator 1 day for every 4-5 lbs (thaw a 12lb turkey for 3 days before roasting).
A food processor makes it much easier to blend the lemon juice into the flavored butter, saving time and effort.
As the turkey rests, it will continue to rise to a final temperature of 165˚F at the breast and 175-180˚F at the thigh.
Nutrition label is a rough estimate – remember that most of the butter and oil will remain in the pan when the turkey is done roasting.
