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
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.