Juicy Roast Turkey Recipe
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I was so excited about this juicy roast turkey recipe every step of the way and I think you’ll feel the same way when you try it. I spent several days researching all of the best turkey recipes online, in books, and getting trusted advice from my Mom and you, my readers. This tender and delicious turkey will impress your dinner guests.
The turkey breast is so juicy and flavorful and the skin is crisp and roasts to a beautiful golden brown. I invited all of my family over to help eat this turkey and received rave reviews from 10 adults and quite a few kiddos. I was so giddy with excitement when I tasted the juicy bird. Since the beginning of my blog (2009), I’ve been flooded with requests for a great turkey recipe for the holidays.
P.S. Be sure be sure be sure to make the turkey gravy; it’s super delicious and was the talk of last year’s Thanksgiving dinner! Big Thank you to Wolf for sponsoring this recipe!
Watch How to Make a Juicy Roast Turkey Recipe:
You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic. Read on to learn everything you need to know for a perfect turkey. P.p.s. you can even make this turkey recipe a day in advance (stuff, butter it up, cover and refrigerate overnight then bake the next day) if it makes your life easier and it will taste even better! 🙂
Roast Turkey Recipe Ingredients:
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
For the Flavored Butter:
1 cup (2 sticks or 226 grams) unsalted butter, softened
2 Tbsp olive oil (not extra virgin), 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
For the Turkey Stuffing:
1 large onion, quartered (no peeling)
4 garlic cloves, halved (no peeling)
1/2 bunch parsley
1 lemon, quartered
What you’ll need:
Kitchen String
Heavy duty foil
A heavy roasting pan that accommodates your bird, but isn’t over-sized
A temperature probe (to ensure a fully-cooked turkey)
Note:
Many of you have asked about using a larger turkey. One of my readers, Shannon, shares her experience with a 23 pound turkey (Thanks Shannon!): “Used this recipe last night with a 23 pound turkey and it was superb!! I used 3 sticks of butter instead of the 2, about 1 cup of parsley, kept the zest and juice of 2 lemons and quartered them for the stuffing. Kept 1 large onion peeled & largely sliced, used about 8 cloves of garlic peeled and sliced in half.
Cooked at 430 for 20 minutes and then 350 for about 5 1/2 hours, basting occasionally. I used the tin foil hat and had to made a couple other tin foil accessories for the legs that started to scorch. Took the tin foil hat off when it had 10 minutes of cook time left to ensure a nice browned top. Had tons of drippings to make a delicious gravy with. Will use this recipe every year! So flavorful and yummy. Thank you”
Required Prep for Roast Turkey Recipe:
*If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.
*Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey.
*Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey.
*Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.
Seasoning, Stuffing and Tying up a Turkey:
1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
2. In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 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 (the lemon juice doesn’t easily stir into butter, but keep mixing and it will happen after a few minutes). This mixture was adapted from Gordon Ramsay’s Christmas Turkey video and it’s wonderful. Take a whiff of it; you’ll fall in love with how fresh it smells!
3. 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.
4. Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
5. 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; I just love a crisp, salty skin.
6. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
How to Roast a Turkey:
Prep: Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom) – this ensures that your large turkey roasts in the middle of the oven and keeps the turkey breast further from the top heating element.
1. Here is a fantastic tip I picked up from Alton Brown to protect the turkey breast and keep it juicy: 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; it will shield your turkey breast and keep it from getting dry. You’ll apply this shield later in the roasting process.
2. Place an oven-safe meat thermometer into the bird; beneath the drumstick; deep into the dark meat. It’s ready for the oven. Start roasting uncovered at 430˚F for 20 min.
3. Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
4. Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it’s out of the oven).
Note: temperature recommendations based on the USDA which now says the safe poultry temp is 165˚F but the deeper thigh parts really should be at 170˚ to be fully cooked through.
5. Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep drippings from roasting pan for a most delicious turkey gravy. Decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
Juicy Roast Turkey Recipe
Ingredients
- 12 lb turkey Anything from 11-15 lbs will work, but bake time will vary
- Salt & Pepper for the inside and outside of the bird
For the Flavored Butter:
- 1 cup 2 sticks unsalted butter, softened
- 2 Tbsp olive oil not extra virgin, plus more to drizzle 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
For the Stuffing:
- 1 large onion quartered (no peeling)
- 4 garlic cloves halved (no peeling)
- 1/2 bunch parsley
- 1 lemon quartered
What you'll need:
- Kitchen String
- Heavy duty foil
- A heavy roasting pan that accommodates your bird but isn't over-sized
- A temperature probe to ensure a fully-cooked turkey
Instructions
Seasoning, Stuffing and Tying up a Turkey:
-
Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
-
In a medium bowl, 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 (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes). Take a whiff of it; you'll fall in love with how fresh it smells!
-
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.
-
Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
-
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; I just love a crisp, salty skin.
-
Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
How to Roast a Turkey: (Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
-
Here is a fantastic tip: to protect the turkey breast and keep it juicy: 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; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
-
Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
-
Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
-
Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven).
-
Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
Recipe Notes
!Instructions/Tips for prepping your bird:
*If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.
*Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly.
*Remove the neck and bag of giblets from the turkey.
*Pat dry turkey with paper towels. Let turkey sit in a roasting pan lined with paper towels to soak up any excess water from the turkey.
*Fold the wings behind the turkey; if you don't they are the quickest to scorch and dry out.
This roast turkey recipe are sponsored by Sub-Zero and Wolf Appliances – I’m so excited to be working with such a phenomenal brand; they are truly top notch; the creme de la creme of ranges and ovens. Wolf is all about empowering home cooks to make predictably delicious dishes every time. This is especially crucial during the holidays when everything has to be just so, like this roast turkey recipe! Be sure to show Sub-Zero & Wolf some like and thank them for sponsoring by visiting their Facebook page.
Now you know exactly how to make this juicy roast turkey recipe :). I hope you have a wonderful Thanksgiving holiday!
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use your herb butter for turkey that I am planning on cooking in a bag?
Hi Jenn, I honestly haven’t experimented cooking this turkey in a bag so I’m not sure. If anyone else has tried, please let us know. I had a couple of readers report great results using a bag but I just haven’t tested it myself to say if any modifications need to be made.
Hosted my first Thanksgiving with my first-ever turkey! This recipe/instructions helped so much. I feel like I’m a pro now.
That’s just awesome, Tara! Thank you for that awesome review!
My first time hosting a family Thanksgiving and first time making a turkey and it was perfect! Even the white meat was juicy and so were the leftovers. Lots of compliments!! The turkey was finished before the Honey Baked Ham… so you know it was that good!!!
That’s just awesome, Dana! Thank you for sharing that great review with us!
OMG!!! I am 80 yrs old .. I used this recipe with a 24 lb turkey. Have never had as many positive comments from family and friends. Also, made apple pie using your recipe along with the pie crust recipe . Awesome !!!
That’s amazing, Margie! Sounds like you found a new family favorite!
Why no rack? I’m about to put it in and the only times I use no rack is because I would slow cook it breast side down for a super juicy bird.
Hi Sean, I do not use a rack so the bottom of the turkey essentially self-bastes as it roasts. The bottom of the turkey has some of the best tasting meat on the entire bird and most people miss it but it’s ok with us because it makes for the best leftover turkey in mushroom gravy the next day.
Makes sense. I’ll take it off the rack. Thanks
Thank you for the recipe! The turkey turned out so great! I was a bit scared to try, since I’m very new to cooking. After this recipe, my confidence in myself raised and I’m definitely ready for more challenges. Thanks again!
Turkey seems intimidating & high maintenance but I’m so glad you gave it a try! Thank you for sharing that great review with us.
Great!
And how could I have forgot the gravy….WOW!!! Phenomenal!!!!!! Best. Gravy. Recipe. Ever. If you reading this you have to try this turkey and grab recipe!!!! It’s out of this world, no over exaggeration!!
This comment just made my day! I’m so glad you enjoyed both recipes this Thanksgiving!
THIS IS THE BEST TURKEY RECIPE EVER!!!!!!!!! I made my turkey for the first time this year and it turned out AMAZING! And it was so flavorful and juicy!!!! YOU MUST TRY IT!!! THANK YOU FOR SHARING THIS RECIPE! I’ll be using this for years to come!!
Thank you for that amazing and thoughtful review, Christina!!! I’m so glad you found a favorite on our blog!
Thank you for this recipe!!! I used it to make my very first turkey and it was amazing!!! The recipe is easy to follow with simple ingredients and the flavor is awesome. I got so many compliments. I also made your gravy recipe and it was just as great!!!!
I’m so happy to hear that! Thank you for sharing your great review, Robin!
I cooked your turkey recipe for thanksgiving and it’s perfect! Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Vivien!
Great recipe easy to follow made a 13.5 turkey , for 3.5hr. Came out looking and tasing great && the trick worked perfectly kept breast soft and juicy ! For sure be my thanksgiving turkey recipe for now on 😀
P.S this was my first time making turkey and this recipe made it so easy for me don’t get me wrong I was so scared to burn it but glad I didn’t
Aww that’s the best, Guadalupe! I’m so glad you enjoyed this recipe.
It’s my 5th Thanksgiving in the country and just this year I decided to make whole turkey. And it went so well! Turkey was so juicy.
Thank you so much for the great recipe!
Will definitely do it next year again! Now I know that it’s not so hard!
The first time always seems intimidating with Turkey! I’m so glad this recipe worked for you, thank you for that awesome review, Nadya!
Just made this for Thanksgiving 2019. I used a 17 lb bird and it turned out perfect! My family raved about it and my husband said it was the best turkey he has ever had. I will use this recipe from now on.
Hi Kathy, I am so happy to hear that! Thank you for sharing your wonderful review and I hope you had an amazing Thanksgiving!
Omg!!! This was the best turkey I ever made. Usually every year there is tons of white meat turkey left over, but this year there was NONE!! Just amazing. My daughter has a “Friendsgiving” party on Saturday and we are making the turkey and initially she told me that I didn’t have to be all extra and make the turkey like this but after she tasted it she insisted I do!!!
Oh, and the gravy…. AMAZING!!!
That’s so great, Margaret! It sounds like you have a new favorite!
“The best turkey I’ve ever had” was said to me a handful of times tonight. Amazing recipe! So moist and flavorful. Also your detailed instructions worked wonders for an amateur like me. YOU WIN
That is the best feeling! Thank you for that great review, Caraline!
Great recipe. I had a 23 lb turkey and it came out fantastic. I cooked it at 420 for about 30 min and then dropped to 350 for a little over 5 hours. I also used 1 and 1/2 times for all ingredients for the flavored butter. Everyone loved it. Great flavor and easy to do. This is a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I substituted shallot for garlic. Otherwise followed the recipe, cooked dark meat to 172° then pulled from oven and covered with foil to finish cooking. DELICIOUS turkey, moist and tender. And the gravy….oh the gravy!!! So flavorful and silky!!
Yay! I’m so glad you made and loved the gravy! That is the best part (all the best flavors from the turkey!) Hope you had a wonderful Thanksgiving!
Best turkey we’ve ever had! I followed the recipe almost exactly (didn’t add the lemon zest, but did add lemon juice) and it turned out perfectly. The juiciest turkey I’ve ever eaten and the flavor of the skin was amazing. I can’t wait to share this recipe with family and friends!
Thank you for the lovely review. I’m so glad you loved the turkey. Thanks for sharing that with me and I hope you had an awesome Thanksgiving!
Natasha, I used your recipe today with a 14-pound fresh turkey I got from a friend’s farm. It turned out perfectly. The breast was tender and juicy and the gravy — also your recipe — was delicious. Win win! I love your creations!
I’m glad you got to try the gravy. It’s my favorite! Thank you for the amazing review and Happy Thanksgiving!
Natasha, you rock! This year is the second time making this turkey, everyone raved about it last year, the Turkey was so tender and juicy someone commented that it tasted like it was fried. Thanks for the wonderful recipe.
That is quite a compliment! Thank you so much for the wonderful review and Happy Thanksgiving!
Great recipe! When do you remove the foil triage? I noticed that you put it on, but when you remove the turkey, it is gone…
Hi Russ, It stays on until the end to keep the turkey breast from drying out. Sorry, that wasn’t clear in the video. I guess I wanted it to look nice coming out of the oven.
Hi Natasha,
I found this recipe and am going to try it today. It looks awesome!
Quick question – I typically use a rack in my roasting pan. Is it ok to do so in this recipe?
Hi Joe, I do not use a rack so the bottom of the turkey essentially self-bastes as it roasts. The bottom of the turkey has some of the best tasting meat on the entire bird and most people miss it but it’s ok with us because it makes for the best leftover turkey in mushroom gravy the next day.
I just found this recipe. I usually smoke my turkey. But this looks really good. So here I go. Happy Thanksgiving to all!!!!
We have yet to try smoking a turkey but it sounds like a great experiment. Is there a specific recipe online that you follow or is it your own?
Hello Natasha. This is the first year I will cook a turkey according to your recipe. Really want everything to work out. I am almost sure that everything will work out, like everything that I prepared from your website.
Thanks Natasha
I hope it becomes a favorite for you Alla! Thank you for your sweet review. It really means so much to me. Happy Thanksgiving!
Natasha, I made my turkey, fallowing your recipe and it turned out wonderful, thank you for helping, it makes for a very nice thanksgiving meal when the meal turns out right! Happy Thanksgiving to you and your family.
I am so happy to hear that! Thank you so much for sharing your wonderful review and Happy Thanksgiving to you and your loved ones!
I am definitely going to try this.
Thank you.
You’re welcome, Reny! I hope you love this recipe!
Hi Natasha, I used this recipe last year and it was the first time my turkey wasn’t dry and my husband, kids and grandkids loved it. I will be using your recipe again this year!
That’s so great! It sounds like you have a new favorite, Catherine! I hope everyone loves just as much if not more this time around.
Have been making this recipe each year since 2014 when my twins were born! Always perfect and never need to look elsewhere.
Your comment made my night. First of all that is amazing that you made a turkey with baby twins. Way to go!! I’m so glad you love the recipe. I’m smiling big reading your comment. I hope you have a beautiful and blessed Thanksgiving!
Have you tried to brine your turkey?
Hi Daniel, it isn’t necessary for this recipe but would work if you wanted to brine. I’ll have to post a brine recipe next year. We’ve gotten quite a few requests!
Hi! Can’t wait to give this a try tomorrow!
However, my oven doesn’t seem to have a baking mode, so will conventional heating or bottom element heating do the trick? Should I adjust temperature and/or time pr. pound?
Thanks!
Hi Luke, conventional baking will work fine. I would avoid convection though. I would definitely recommend using an oven-safe thermometer since not all ovens (or turkeys are created equal).
Hi Natasha, Can I use the recipe for two turkey breasts?
Hi Theresa, that should work fine, just be sure to use an oven-safe thermometer to check for doneness of the turkey breast since it will bake faster than a whole turkey. The turkey breast will register at 160˚F when done.
Am going to try this it sounds delicious. Iris
Thank you Iris! I hope you love it and Happy Thanksgiving!
I found this recipe in 2016 when I started hosting our single military friends for the holidays while we are all away from home. I love it and I have never had complaints about a dry turkey! It definitely helps our little home during the holiday months and the homesickness we struggle with this time of year. Thank you so much for sharing!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hello!
How long does the turkey should sit with all the spices/butter mix? Is it ok if it sits around 24 hours (or even more)?
Are you looking to marinate it for a day or more? Several of our readers of marinated it for up to 48 hours and loved it.
Hi! Thank you for the delicious recipe, I cannot wait to try it! Question, is it OK to prep the turkey 2 days in advance? And All I have is extra virgin olive oil, will that work?
Hi Aubree, I have stuffed and seasoned/rubbed the turkey 2 days ahead then refrigerated and brought it to room temp before baking and it worked well. You can still make it work but extra virgin is not ideal because it doesn’t tolerate high eat well and does not have a high smoke point and the turkey is on high heat for the first 20 minutes. You can also use canola oil or even better is avocado oil if you have it.
Hi Natasha,
This will be my fourth year making the turkey and using your wonderful recipe. Thank you so much!
This year I will try to prepare the butter turkey the night before. Would you recommend that I put the butter mixture over the turkey skin as well as under OR should I apply under the skin the night before and then apply over the skin the day of baking?
Thank you,
Miranda
Hi Miranda, I had the turkey completely assembled with the butter everywhere before refrigerating overnight so I didn’t even have to get my hands dirty the next day. Just be sure to take it out of the fridge for about an hour to get the chill off before baking for more even baking.
Hi, I have been making this recipe for 2 yrs now. Myfmilyloves it and my mom suggested I wrap the Turkey with bacon. Should I adjust any of the original salt and oil measurements?
Thank you for your input!
Hi Kathy, I honestly haven’t tried wrapping with bacon so I can’t say for sure. You might just need a little less salt sprinkled on the outside since bacon is fairly salty but I would leave the butter mixture the same. If you experiment, please let me know. Did she share any tips on how to keep the bacon from burning or over-browning with such a lengthy bake time?
I will definitely let you know. My mom just saw it on TV and has never done it. Thank you!
You’re welcome, Kathy! Looking forward to it!
Hi, I’m wondering are there any changes I should make if I’m making the turkey in a Roasting Oven? Thank You!
Hi Inna, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi Natasha
Really enjoyed reading this (and I am son who will help his mother this year
Do we need to brine the turkey before?
Thank you
Mudasir
Hi Mudasir, I don’t brine but you can if you prefer, it just isn’t necessary for this recipe. Several of our readers have brined and followed this recipe with great results!
I would not. This recipe leaves the Turkey super moist. Dry brining essentially drys it out a bit, with a salty crust so you are competing for a different result so to speak.
Hi, I have a 28 lb Turkey. How much of each ingredient would I use and could I bake it an oven bag?
Hi Gem, wow that is a very large bird! I don’t have an oven bag method so I won’t be able to help with that. One of my readers shared her experience using a 23 lb turkey which should help with proportions and timings. Please see the notes from Shannon in the recipe post above.
Hi Natasha,
4 years ago I was given the responsibility of making the turkey for Thanksgiving, and let me tell you, I was TERRIFIED! The pressure was on, my husband who is from the South who lives on flavor and food and plus my family of 7 plus guests. I came across your recipe and THANK YOU THANK YOU. I was so shocked that my turkey came out so good. No left overs – meaning everyone took a plate to go as well.
This year, I wanted to try something a little different…just because. And my husband refused and begged me to not change a single ingredient or step. So this recipe is officially our Thanksgiving turkey staple =)
I read your notes about preparing the turkey the night before to help with time but also you mentioned it tastes better, so I will try that extra step this year. I do have one question…
The night before while stuffing the bird with butter under the skin, should I also rub the remaining butter over the outside too, before covering and refrigerating? Or would you recommend I wait the day of baking and rub the butter on the “outside” ?
Thank you,
Miranda P
Hi Miranda, thank you for the amazing review! I’m so glad this has become a Thanksgiving staple. I completely prep the bird ahead with butter under and over the skin before refrigerating so I don’t even have to get my hands dirty the next day. I do suggest taking it out of the fridge and letting it sit at room temperature for about an hour before baking so it bakes more evenly.
Hi this will be my first time making a turkey for my mom and I’m horrible at math …can you please tell me how long I would cook a 14 pound recipe for?
Hi Esperanza, once you reduce the heat down to 350˚F, it will be 13 minutes for every pound of turkey, so 14 lbs x 13 minutes = 182 minutes or about 3 hours. I would still highly recommend using an oven-safe thermometer to double-check since not all ovens or turkeys are created equal.
Hello,
Please tell me what kind of parsley you use. I bought Italian, but after a closer look, I think it maybe curly.
Wish me luck, I’m trying your turkey, gravy, and mashed potatoes this year!
Thank you, and Happy Thanksgiving
Hi Carole, we used Italian parsley. we have a photo in the recipe, does yours look similar?
Hi Natasha,
This will be my first time roasting a turkey and this recipe sounds delicious. Can I also add rosemary and thyme to the butter? Silly question when you say bake do you mean to set oven in the conventional bake setting. My oven also has conventional roast?
Thank you
Hi Mireya, I do mean the conventional bake setting. I wanted to clarify incase someone was trying to use the convection setting which would bake faster and require a different timing.
Thank you, would you recommend using thyme and rosemary?
Hi Mireya, I think rosemary would work nicely here if you wanted to add it.
This is the same compound butter I make and love it! Curious about why leaving the skins on the onion & garlic might be a good thing (other than the ease of not having to peel, which I love!)
I’m so glad you enjoyed that, Erica!
I have the same question is there a reason why the onion and garlic should not be peeled per the recipe?
Hi Carisa, it isn’t necessary since the stuffing isn’t eaten, but just infuses flavor into the bird. You totally can peel it if you prefer but it just saves a little time if you don’t have to. It’s similar to making stock – since the solids are discarded after it is made you don’t have to make them picture perfect.
Hi Natasha,
I bought a pre-brined turkey. Will this recipe be fine for it? Also can I make this the morning of?
Thanks!
Hi Nancy, a brined turkey will work fine for this. You can make it the morning of but I would recommend planning to take it out of the oven about 2 hours before your dinner which will give it adequate time to cool down without getting too cold and it will still be at its peak of freshness. Giving yourself a little time to make the turkey gravy out of pan drippings is always a good idea!
Thank you! Another concern is should I cut down on the salt since it’s already brined?
Hi Nancy, the salt should be ok since the brine is just intended to push flavor deeper into the turkey meat while this method covers the turkey but doesn’t marinate long enough to result in over-salted meat in your turkey. I’ve had several readers report great results using brined turkeys and following this recipe. I hope you love it and happy Thanksgiving!
Hi Natasha! I recently discovered your channel and I’m loving it so far! I’m going to try your turkey recipe this week. This is my first time cooking a turkey all by myself and I’ll be entertaining 15 people! Sooooo, just to clarify: after I reduce the temperature of the oven to 350 degrees, I no longer have to baste it, right?
Thanks so much!
P.S.
I’m going to use your gravy recipe too!!!
Hi Kaitlynn, that is correct. You can baste if you want to but keep in mind, every time you open the oven, you will lose heat so you will probably have to bake slightly longer if you choose to do additional basting.
For anyone looking for a Thanksgiving turkey recipe, look no further. I used this last year and it was the best turkey I have ever made. I even used my own gravy recipe and the gravy was better than usual because of the flavor coming from this turkey!
I’m so happy to hear that! Thank you for sharing your great review!
Hey, just wanted to say thank you very much for your recipe. I’m in charge of cooking the turkey every Thanksgiving while my wife does everything else. Your recipe has come out amazing every time I use it(2 years now). I tried many others but yours is always the best!! Thank you!
Hi Rich, I am smiling big reading your comment. Thank you for the amazing review and for trying our recipes. Happy Happy Thanksgiving to you!
Hi! Can this be made with a turkey breast? I’ve made it before with a 12 pound turkey and it was absolutely amazing. But this year there aren’t a lot of us. Hoping to get the same flavors/results just on a smaller scale. Any tips would be helpful!!
Hi Nicole, I bet the rub would be great on that although the cook time will need to be reduced. If you experiment, let me know how you liked the recipe
Hi Nicole, that should work fine, just be sure to use an oven-safe thermometer to check for doneness of the turkey breast since it will bake faster.
You have a great site. Tried a few recipes, The beef stroganoff was phenomenal. I was wondering for the turkey gravy, if you use this recipe on your turkey it seems that the gravy or drippings in the pan have an off a lot of butter. Are the two gravy recipes compatible with this type of roasting? Thanks for your time.
Great question Sean, yes, we used the drippings for the gravy posted within the recipe here. I hope that helps.
Could you then use this type of butter rub on chicken before roasting also?
I bet that would work, Sean!
Can I use salted butter? I bought salted so please let me know
Hi Sherri, I think that will work fine. Our readers only had salted butter and mentioned it turned out great! I hope you love this recipe!
Hi – I haven’t tried the recipe yet but it sounds wonderful. Can an orange be substituted for the lemon?
Hi Dottie, I’ve never tried this substitution, orange might not give as much flavor as a lemon. If you experiment, let me know how you liked the recipe.
Natasha, this will be my first Turkey! I noticed you used a pan without a rack for your turkey. Would a 16X10 ceramic casserole dish work better or a roasting pan with a rack? Thank you!
Hi Allison, my only reservation with a glass pyrex or a ceramic dish is that at higher temperatures, glass can be dangerous and this one does start at 430˚F. If you can remove the rack from your roasting pan, that will work great. I don’t use a rack because the turkey self-bastes at the bottom in the pan drippings and the results are excellent. I hope that helps.
Natasha,
Thank you for the recipe!
So you make gravy as well from the drippings? Do you have a recipe posted for that?
Thank you!
Hi Viktoria, we have this Turkey Gravy recipe here and this leftover turkey gravy recipe here. I hope this helps.
I have made this recipe the last 3 years and we all LOVE it!!! I have made it in the oven and in an electric roaster (which cooks WAY FAST) this year I was hoping to get as much done ahead of time and was wondering if I could make the butter a few days in advance and then leave it out ahead of time to soften the day I use it?
Isn’t it the best!! I bet that would work, just get that butter softened to a room temperature before spreading.
First let me say that I really like your style. You’re approachable & keep things simple enough for an “everyday” cook. Thank you!
My question: Thanksgiving this year looks… cramped. Is it possible to follow this beautiful turkey recipe using an electronic roaster? If so, how would I adjust the temperatures, time, etc?
Thank you!
Hi Debbie, I don’t have an electric roaster to test that so I’m not sure. If you experiment, let me know how it goes – you might google instructions for it first to get some guidelines/timings/temps.
does temperature or cooking time matter if the oven is gas or electric?
Hi Carolina, it should be close to equal, but I suggest using a thermometer since not all ovens are created equal. This article on baking with gas ovens might help. The biggest issue might be that some gas ovens tend to create hot spots so rotating the tray occasionally might be a good idea and definitely use a meat thermometer. I don’t have a gas oven so I have no way of testing it to say for sure.
You cook it for 6 hours? Are you kidding me? I cook mine for about 2 hours and then check the temp. Not done yet, then back it goes for to be checked for half hour intervals. Usually 2 1/2 is good. I also dry the turkey on the outside with paper towels and then coat it with veg. oil. Very juicy, including the breasts.
Where is the recipe for the turkey gravy?
Hi Lori, we have this Turkey Gravy recipe here and this leftover turkey gravy recipe here. I hope this helps.
Should I dry brine my turkey and then use your recipe? The amount of salt seems like a lot less than I use to dry brine. Should I treat this like a brine in itself, or up the salt to match my
amounts, about 1tbl diamond crystal per pound.
Hi Wesley, I don’t brine but you can if you prefer, it just isn’t necessary for this recipe. Several of our readers have brined and followed this recipe with great results!
Ok, and just to clarify I dry brine, as apposed to submerged in salt water.
Hi! Do you baste the turkey while its cooking? Is that even necessary? If so, how often should I baste the turkey?
Also, is there any difference between how the turkey will cook if its placed on a rack or not, I’m not sure if you placed yours on a rack (it doesn’t look like it from the pictures).
Looking forward to trying this recipe for my first Turkey ever! Thank you for your help!
Hi Christine, We baste it occasionally. I haven’t really tracked that but about every 30-40 minutes or so.
Hi Natasha! I’m planning to make this recipe for Thanksgiving this year. Can I use a turkey roaster instead of the oven?
Hi Lina, I don’t have an electric roaster to test that so I”m not sure. If you experiment, let me know how it goes – you might google instructions for it first to get some guidelines/timings/temps.
I have a 22 pound turkey. How long should I bake it?
Hi Joe, please see the notes above on cooking a larger turkey but ultimately I would highly recommend using a good meat thermometer.
Can I adapt this recipe for a smoker? If so do I just smoke it at 225 till it reaches 165?
Hi Sam, without experimenting first, I won’t be able to advise. We do plan on testing that this year but it may not be in time for posting here.
I found this recipe in 2016 and have used it since. I’ve used it for both Turkeys and Chickens from 7lbs to 22lbs. It makes a delicious juicy bird and it’s never disappointed. TY for sharing your recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Does the turkey come out tasting lemony?
Hi Jennifer, the turkey meat doesn’t have an overpowering lemon taste. The gravy has a stronger lemony flavor so you could cut back if you wanted to but the turkey meat will not be overwhelmingly lemon-flavored Others have reported great results even cutting the lemon juice in half.
I don’t want a lemon flavor in my gravy. I was thinking of substituting carrots and celery instead of lemon for the stuffing. Would that work? I am excited to try the foil hat.
Hi Carol, you could omit the lemons in the stuffing and it will still work great. I love the idea of substituting that with carrots and celery.
Third time using this recipe for Thanksgiving & Christmas Turkey and it is everyone’s absolute favorite hands down!! I can’t thank you enough! I have sent every relative this recipe link because they love it so much! Your gravy Recipe is also wonderful. Thank you for helping me make Thanksgiving Day cooking so much easier. Your helpful tips are brilliant!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This looks so good. What are your thoughts on using a brine ?
Hi Ninon, I don’t brine but you can if you prefer, it just isn’t necessary for this recipe. Several of our readers have brined and followed this recipe with great results!
we made this last year and it was PERFECT. it was our first time doing the Thanksgiving turkey (previously, was always parents / family) and our very first time everyone said ours was the best! i couldn’t believe how well this recipe turned out. we followed it exactly. came back to use it again this year. compared to this, everyone else’s turkey is dry and bland.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I L O V E you Natasha and all your videos and recipes, bit WHY is the background music SO L O U D?! I could barely hear what you were saying!
Can you prep the butter mix the day before?
Hi Amanda, I think that should work fine. I’ve prepared it and even put it under the turkey skin, then covered and refrigerated overnight and it worked even better as some of the flavor penetrated the turkey. Just let the turkey sit at room temperature about an hour before baking so it roasts evenly.
I have a lactose intolerant friend coming over for dinner. Do you think the results would be the same using vegan margarine instead of butter?
Hi Paul, I searched through the comments and I haven’t had anyone mention any kind of dairy-free substitute. Possibly ghee but I just haven’t any substitutes. If anyone else has tried to make a dairy-free version of this roast turkey, please let us know and thanks in advance
This will be my first year doing this recipe and I am no longer dairy free but in the past I lived dairy free and if you buy a good dairy free alternative for baking such as earth balance sticks (not the tub) it’s should work similarly. Use it as a 1 for 1 substitute. Good luck and hope this helps.
Thank you so much for sharing that with me, Krystal.
so delicious! cooked perfectly
I’m so happy to hear that, Rachael!
So much flavor going on with this Turkey! This is going to be GREAT for Thanksgiving!!
It sure is juicy! Thank you for sharing your great review!
I loved the idea of putting the butter and seasonings under the skin! Such a great idea and made the flavor so good!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have made this turkey exactly as written 2 times and both times it has come out absolutely amazing! It is so moist, tender, flavourful and just all around delicious. I’ll only use this recipe from now on.
I’m so happy to hear that! Thank you for sharing your great review!
Wow, this recipe looks amazing. Thank you so much for sharing, can’t wait to try it!
Thank you Jessica! I hope it becomes a new favorite.
Hi Natasha! This will be my second year with this recipe because oh my goodness it’s delicious! I made it with a 23lb fresh turkey last year (my first year making turkey) and it was a hit! I doubled everything except the lemon and basted every hour. Oh and I injected a bottle of Tony Chachere’s Injectable Butter Marinade. Used your minutes x pound calculations. This year though hubby won’t be availble to help me with the ginormous turkey so I’m planning on getting it ready the night before. My plan is to prepare it, cover it with plastic (Hope it doesn’t stick too much), and take it out for about an hour to get it to room temperature. Am I following good direction? Any other thing I should consider when preparing it the night before?
Someone else thanked you for keeping your recipes simple and easy to follow and I second that!
Thank you!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Natasha, Thanks for the recipe I did this recipe with whole chickens and it was superb..
Thanks Again
I’m so happy to hear that! Thank you for sharing your great review!
Made the best turkey of my life! It was so delicious and tender. I am ready to cook this forever.
That’s so great! It sounds like you have a new favorite, Jillian!
I wanted to try this recipe for Thanksgiving this year and wanted to know if this would work if I cooked it in a Oster Roasting Oven with self basting lid so I can free up the oven . Would this work?
Hi Suzanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hey guys,
I want to make this turkey for Christmas for my family. I never made a turkey before in my life and I am very suspicious when it comes to recipes that promise a lot and my own skills. So I decided to calculate a little and practice this recipe on a normal chicken xD
Let me tell you guys it was the most tender chicken that I ever had! My friends and I tested it together and it was amazing!!
Feeling very confident about Christmas now!
Greetings and thanks a lot!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipes is amazing! My family absolutely loved it!
I’m so happy to hear that! Thank you for sharing your great review, Michelle!
Do you need to stuff the turkey ? I generally like to keep them unstuffed.
Hi Brittany, I don’t cook stuffing inside the turkey because it isn’t traditional in our family and the juices from the turkey drip into the stuffing while baking so the stuffing needs to get to 145˚F for it to be safe for consumption and by that time, the turkey breast becomes much too dry. I’ve seen some methods pre-cooking the stuffing partially and others make the stuffing and bake it in a separate dish and serve it on the side.
I made a 14 pound turkey using this recipe. It turned out tender and juicy. However, for my taste, the hint of lemon just doesn’t fit with turkey. Ruined it for me. Next time I’ll leave out all the lemon.
Hi Marsha, you could even cut the lemon in half or use smaller lemons (larger lemons and riper lemons give off more juice). It wills till work great with less lemon juice.
HI Natasha
I have a 22 lb turkey to cook this weekend. I want to try your recipe, but I usually stuff my bird with dressing. If I did, do you think I will get the same results?
Mary-jo
Hi Mary-Jo, I don’t cook stuffing inside the turkey because it isn’t traditional in our family and the juices from the turkey drip into the stuffing while baking so the stuffing needs to get to 145˚F for it to be safe for consumption and by that time, the turkey breast becomes much too dry. I’ve seen some methods pre-cooking the stuffing partially and others make the stuffing and bake it in a separate dish and serve it on the side.
Oh Waooo Nathasha what a great recipe! It took me 60 years to make my first turkey! I am in the country of Panama and my family could not believe I made such a great bird. I am not a cook and whatever I make is with a recipe on hand. One of my sisters who is a great cook but does not makes turkey said ” from now on you are in charge of the turkey”. Thank so much for making our Christmas a successful and fun one! Many regards from Panama!
That’s so great! I’m inspired by reading your review, thank you!
Hands down the best turkey recipe I have ever tried! My turkey was so moist and juicy. I followed your recipe to the T. My bird was 14 pounds so I added 26 minutes and it was PERFECTION! I finally have a turkey recipe I can hand down. Thank you so much for all the research and work you put into this recipe!
Kind regards,
Rebecca
Sounds like you found a new family favorite!!
Hi Natasha, I made the juicy turkey on Xmas for 16 people. I never saw a juicy turkey like this one. Thank you so much it was a hit also made the gravy recipe. both recipies went around the house. I can still taste it. Now making your turkey potato soup.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
This has become my go to turkey recipe after many years of constant basting. It has become the star of two annual turkey hosting events and the addition of the gravy really does allow for a delicious meal and just as importantly free time.
This is a really well done and clear recipe and I appreciate the video which answered all my questions.
Keep up the fine work and I’ve checked back often for your additional recipes.
I’m so happy you found a favorite on our blog! Thank you for that great feedback!
I tried your turkey for Christmas dinner this year. The flavor was great and everyone loved the gravy. I did have one problem though, after cooking my turkey for the first 20 minutes, the skin on the turkey breast split. So it was no longer keeping the turkey juicy. Do you have any suggestions for when I try this again?
Hi Karen, was the turkey patted dry before putting it into the oven? Also, was it rested or put into the oven really cold from the fridge? I’d love to troubleshoot some more.
This is hands-down the BEST turkey recipe I have ever made, and my family all agreed, the best turkey they had ever eaten. I think my six-year-old ate a pound herself. My mom had seconds, and she *never* has seconds of turkey, because (her words) it’s always dry. Thank you for helping me bring a truly special main dish to Christmas dinner!!!
Wow! Thank you for that awesome review, Crystal!! 🙂 I’m so happy you all enjoyed that!
Turkey was amazing! No changes period! It was perfect!
Thank you!
You’re welcome! I’m so happy you enjoyed it!
I made this yesterday and it was amazing! The best tasting turkey I’ve ever had and I received many compliments on it. And the gravy was divine! Thanks for a fabulous recipe!
That’s just awesome!! Thank you for sharing that!
Wow Natasha, that makes a tasty turkey! And the skin is crisp and salty, just the way I like it!
That’s so great! It sounds like you have a new favorite!
I cooked a turkey for our Christmas dinner yesterday. I have never cooked a turkey before as I’m not a fan of turkey – it’s always dry.
I followed your recipe and it was fabulous. So moist and tender. Yum.
Thanks so much.
That’s just awesome!! Thank you for sharing that!
Zero experience on cooking turkey, never see how turkey is made.
With your recipe and super clear step by step instructions, my first turkey came out EXCELLENT!!! Thank you so much for your turkey recipe, plus the gravy recipe you posted on the other page, we did enjoy a lot the turkey (and many days after!)
(It’s also work really well with cranberry sauce and blue cheese mash potato)
Turkey 19 lbs (after removing the stuff)
20mins at 430F and 5 hours at 350F.
Thank you so much for sharing that with me 🙂
I just made this for Christmas day and it was a hit. So delicious and juicy. I had a bit of left over and i made a fried rice with it and add a bit of bacon. Thank you for the recipe i definitely do this again.
I’m so glad you loved the turkey recipe!! Thank you for the amazing review!
Amazing recipe! I’ve used it twice and the turkey ended up nice and crispy on the outside and moist and juicy on the inside.
Hi Natasha! First, thank you for your recipe, it looks amazing 😍. I have a silly question though, when you ask to lower the temp from 430 to 350, do we leave the turkey inside baking while the temp lowers (and count that baking time) or do we leave the turkey out of the oven and put it back in once the temp reaches 350? Thanks!!
Hi Maria, yes keep the turkey in the oven while reducing the temperature. Do not remove the turkey. I hope you love it!
This recipe looks awesome I was wondering if I could change the lemon juice and zest for orange instead or is the lemon a integral part that really pulls this recipe together? I’m giving my wife this Christmas off and really want to impress her. Thanks in advance.
Hi Mike! That’s so awesome of you! 🙂 I’ve never tried this substitution, orange might not give as much flavor as a lemon. If you experiment, let me know how you liked the recipe
I am happy to report that the Turkey turned out awesome. I replaced the lemon with orange and it worked out perfect. I sampled the drippings in the pan and the orange wasn’t over powering might be because it was a 26 pound bird so I made gravy with it and all our guests said it was the best Turkey and gravy they ever had. Thanks for making this husband look like a hero.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I am not a chef, however my husband cooked a turkey one christmas with oranges instead od lemons and it was the best turkey I ever had.
However, the drippings did not make good falabored gravy, unless you like orange flavored gravy
This looks wonderful. I would like to cook the turkey a day or two before needing it. Should I carve it after the 1 hour of sitting time or leave it whole to carve prior to re-heating it the next day?
Hi Debbie, you can prepare the turkey but I would highly recommend roasting it the day you are going to eat it. It will always be more dry if cooked ahead and reheated turkey just doesn’t taste quite the same as fresh. I have stuffed and seasoned/rubbed the turkey 2 days ahead then refrigerated and brought it to room temp before baking and it worked well.
I am going to use this recipe for our Christmas turkey dinner however letting it set for an hour concerns me that it will not be hot?
It will still stay hot especially if it is covered! 🙂
Amazing recepie. Had delicious 8,5 kg turkey for dinner. Thank you Natasha!
Thank you for the wonderful review!
Hi Natasha,
Just wondering if you have a suggestion. I want to serve the Turkey for after church lunch. I plan on seasoning the Turkey tonight and then placing it in the oven at 430 degrees for 20 min then decreasing the heat to 350 and leaving it in the oven while we go to church. Do you think that would be ok?
That’s exactly what the recipe calls for. 🙂 So I don’t see why not. Just don’t forget the foil tent. and basting can be done before and after 🙂
Hello Natasha!
I am using your recipe this year for my Christmas Turkey. I have a question regarding the 20 mins of roasting at 430 in the beginning of cooking process. I would like to know what you would suggest, I just realized my only roasting pan says up to 400 degrees oven safe. I would hate to risk damaging my only roasting pan, but would love to try your recipe. Do you have any suggestions for altering those 20 mins to work for my situation? Greatly appreciate your feedback!
I can only think of covering that pan in foil to further protect it from direct heat but wouldn’t risk that. Sometimes stores like Costco or TJmaxx have fairly inexpensive roasting pans that can withstand higher heat.
Hi there
I am considering slow cooking the turkey overnight as it will be served for Christmas lunch (and I am not a morning person!)
Can I use the recipe and only reduce the temperature for the second part of the cooking (ie after basting?) or would you change something else? I’ve seen suggestions to cook it breast down and on a rack but I prefer the stuffing the skin method.
Looking forward to your response, thank you in advance.
Hi Mary, I haven’t tried slow roasting this overnight so I can’t provide details on that but you can stuff, rub and completely prep the turkey the night before and just bring it to room temperature again before roasting for more even roasting. I hope that helps!
Wow! I won our turkey cookoff with your recipe!!! It was so flavorful and juicy! The other turkeys were very good but yours was amazing. I presented it with kale like your picture but used starfruit and pomegranate. Thanks so much.
I’ve got my second attempt in the oven now for dinner and turkey sandwiches. ❤️
I’m so inspired reading your review. Thank you!
We are dairy free…do you think I can substitute butter with evoo??
Hi Rachel, I haven’t experimented with oil, but here are my thoughts on that: a light olive oil might work well but EVOO has a low smoke point so it might get smoky in the oven at the higher temperatures.
Hello!!
Two things I think you should change please for safety:
You shouldn’t rinse the turkey, it’s impossible to rinse away germs and you are only spreading them all over your sink / counter doing this.
Secondly, you said to put the meat thermometer in. I thought, oh, that’s cool, I didn’t know you could put that in, it’ll be easier to check the temperature if it’s already in!
I also couldn’t find the giblets. So when I got the smell of burning plastic along with turkey, I thought I had missed the giblets. Picture me for 20 minutes flipping and emptying and trying my best to find the giblets in this turkey. Finally giving up. Putting it back in. Checking the thermometer…. oh, it’s melted plastic face. The thermometer melted. I’m not even a newbie, I’ve cooked at least 10 turkeys, but you should specify some thermometers must be oven safe and others not. Now I have 3 and hours or so to go get a new thermometer for this turkey!! Arghhh LoL
I won’t take any stars off for this as I know your blog supports you but if you could leave some simple warnings I don’t want anyone else going through this!! Thank you!
Hi Carol, thank you for sharing your tips. I updated the portion about washing the bird and specified that it should be an oven-safe thermometer. There are various kinds of thermometers and usually the instant-read ones are plastic and are not safe to leave in the oven. The ones that are safe to leave in the bird are made of all metal with a glass plate for viewing the gauge.
Hello Natasha, this turkey looks amazing! I am cooking it tomorrow and I have a lot of pressure to make my first turkey great. I was wondering about the basting. I saw in a comment that you did it when you turned the temp down but cautioned that opening the oven a lot would make it cook longer. Then I saw a different comment about you basting every 30 to 40 min. Im probably stressing about this more then I should haha. But how much basting should I do?
I recommend basting quickly to eliminate the amount of time that oven door is open. The oven will cool down quickly if open for a long time.
This recipe is amazing. We made it for a family reunion in summer and have been designated ‘Turkey’ cookers from then on!
Two turkeys being cooked today!
The moist turkey and wonderful taste is the best anyone in our large family (of big healthy eaters) has ever had.
Cheers!
Hi Matt, I’m so happy to hear that! Thank you for sharing your great review!
I used this recipe for my turkey and totally fell in love with it. The turkey was so delicious and moist. I will definitely do this again but am planning on using the flavored butter on other things, It’s amazing. Thank you so much for sharing.
I’m so happy to hear that! Thank you for sharing your great review!
I (mostly) followed this recipe and it turned out great. The salty buttered crust turned out crispy crunchy and the white meat was beyond moist… it was downright juicy! This one’s going into the family cookbook! Thanks for posting!
FYI: In the video, you mentioned “knot” knowing if the craft twine you used was cooking safe. You could always soak it beforehand like with skewers.
Thank you for sharing that with us!!
Thanks for posting this awesome recipe. It turned out great, even though I had only dried parsley, not fresh, and I failed to properly truss the bird. The basic instructions – brown at higher temp, butter massage and tin foil hat, plus the hint of fresh lemon – resulted in a tasty turkey. Gravy made from the pan drippings and some chicken broth was excellent.
Next year I’m going to make sure I have all ingredients on hand and do it by the book. My niece says she is already counting the days till Thanksgiving 2019!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hey , when we lower to 350 do we cover the turkey or leave uncovered ?
Besides the breast triangle tent we did not cover the turkey.
Can i use dried parsley? All i have out here in the sticks.
Hi Tessa! Dried parsley will work! I haven’t tried that myself but one of my readers has an enjoyed that!
I found your recipe last year. It couldn’t have been easier, and the flavor of the gravy was the best I’ve ever had! Thank you for sharing it!!
My pleasure! I’m so happy you enjoyed that!
This is the first review I ever left on a receipe because this is the first receipe I ever used that turn out spectacular!!! I messed up my first turkey a few days ago because I used a brine and if end up to be too salty. This receipe was perfect ! It really complimented the turkey a lot! It was also super duper moist! Omg 🤤. I just add 2 more cups of chicken broth to the pan so more gravy sauce yummmm. Thank you so much for sharing your awesome receipe! My family was so amaze that this one turn out execellent! They said that this was the first moist turkey they ever tasted!!!
Wow! I’m so happy to hear that! Thank you for sharing your great review!
Thank you. Thank you. Thank you. My first attempt at cooking a turkey and it came out wonderful. The nerves were definantly there but this recipe was easy to understand with simple ingredients . and the FLAVOR was excellent. Thanksgiving 2018 was a success! !!!!!!😀
That’s just awesome, Alice!! Thank you for sharing your wonderful review 🙂
Awesome recipe! I made this tonight for some friends…my cousin made HAM for Thanksgiving, and while it was delicious, I wanted TURKEY. So I decided to make a turkey. I’ve cooked a lot but this was my first time roasting a whole turkey. Your recipe was delicious and everyone loved it. My first turkey was perfect thanks to you!
That’s so great Tina! I’m so happy you loved this recipe! Sounds like you made the right call!
Uses this recipe for thanksgiving and the turkey was absolutely phenomenal! Not a single bit of it was dry, and the drippings made a wonderful gravy. Will definitely be using this recipe from here on out. Thanks!
Thank you for sharing your great review, Rachel!
This turkey was very tasty! We had a 22 lb turkey and it cooked in about a half hour less than the original calculation. We used leftover butter for rolls and sauteing the green beans. (leave it at room temp for easy spreading or warm it a bit to “lather” the bird) We did have trouble with the gravy though. The “drippings” were mostly oil from the butter, so the gravy was very oily. We added milk and flour and got a better texture, but next time it needs less butter drippings and more flour, and perhaps a bit of stock. Great recipe though, because we made it again over the weekend! 🙂 Again, our turkey was done in a shorter amount of time by about 30 minutes. (2 different ovens, one bird 22 lbs and one 10 lbs)
I’m happy you enjoyed this recipe, Matt!! Thank you for your feedback!
Pour the juices in a gravy separator and place it in the fridge while the turkey is resting. The oil will separate and you use the rest of the broth to make a delicious gravy.
I was so excited to try this recipe this year for thanksgiving. 100% the best turkey I have ever eaten. Thank you Natasha!! Most flavorful moist turkey 💛 insanely delicious!
I’m so inspired reading your review. Thank you!
This was delicious! Although it took considerably longer than expected. I had a nearly 16-pound turkey and had calculated 3 hours 15 minutes at 350 degrees. It was closer to 5 hours. Really moist and good. Thank you!!!
I’m so happy you enjoyed this recipe, Cameron!
Natasha,
This was our first time making turkey! Your recipe stuck out to us the most! I do have a question: when do we remove the “shield?” I notice in your video your turkey already had the foil shield removed when you took it out. Please advise for next time!
Jen, keep that foil triangle on the remainder of the time in the oven.
I made this recipe yesterday for Thanksgiving 2018. It got rave reviews! My family said that they want me to make the turkey every year now; I have never tasted a turkey breast as moist and the flavor of the bird was incredible! Thank you for a wonderful recipe.
Wow! I’m so inspired reading your review. Thank you for sharing that with me! 🙂
Dear Natasha, your turkey was a complete success! The one thing I had truoble with was rubbing the butter mixture under the skin…. I could not find a way to put my hand under the skin…. I just rubbed all the surface of the turkey very well. I guess it did the trick. It was really good! I have saved the recipe for our next Thanksgiving, and the the next, and the next…. xx
Some turkeys are more stubborn than others. It can take some time and you have to be careful not to tear the skin. I’m happy to hear you enjoyed that recipe!
This recipe makes turkey is so juicy and moist, it almost tastes like tender chicken! Not dry at all! The consensus at Thanksgiving was this is the best turkey I’ve ever had! From absolutely everyone!
I’m so happy to hear that! Thank you for sharing your great review!
This was my first time cooking a turkey and this recipe was so easy. My bird was seasoned and cooked to perfection. Moist, flavorful and balanced. The drippings made the most wonderful gravy Even though I forgot to use Natasha’s gravy recipe. My entire family raved about it all day long.
That’s so great! It sounds like you have a new favorite!
Hi Natasha. I tried your recipe and added some mustard outside and inside of the turkey. IT came out so good. Thanks for sharing simple and easier ways of cooking. we had a great thanksgiving dinner. I tried to make the grave but it was hard for me because there was no video of it. it still came out good and also tried your mash potatoes recipe. everything was yummy
I’m so happy you enjoyed all of that! Thank you for the great review!
This recipe for Thanksgiving turkey is amazing, Natasha!
I’m so happy you enjoyed that June!!
I was wondering if you baste during the cooking aside from the baste wgrn you change the temp?
Hi Karie, I don’t usually but it wouldn’t hurt if you wanted to just keep in mind, every time you open the oven, you lose heat so it will take a little longer in the oven.
Made this recipe for Thanksgiving using a 22 lb turkey for a group of 13. EVERYONE raved about the turkey. Lots of comments like, “this is the best turkey I’ve ever had”. It was absolutely fabulous. I’ve never been able to master cooking a turkey until now. Thank you!
I’m so inspired reading your review. Thank you!
I’am 80 yrs.old and have cooked a turkey on Thanksgiving and Xmas, my family has always said I make the best turkey, Well, I did until I tried this recipe yesterday. I used this recipe–boy what a great turkey this was-never before have I had such a moist, juicy and great tasting bird!! , I even tasted it this morning (day after ) and it is just as good. I cooked a 24 lb put it in a bag, then put it in the frig. overnight. Hope to cook many more like this. THANK YOU
Wow! You’re so welcome! & Thank you for sharing your great review! Sounds like you may have found a new favorite!
Do you have a great recipe for baking a ham. One that is awesome like your turkey recipe
Hi Barbara! Not yet but thank you for that suggestion! I’ll have to get my hands on a good recipe!
I made your turkey, the gravy and the mashed potatoes. All came out wonderful!! It was my first turkey and our directions were easy and covered everything. The potatoes were the creamiest I ever made and all gone!! Gravy also was delicious! Thank you so much I will definitely be making this next year! Best to You and your family this holiday season!
I’m so happy to hear that! Thank you for sharing your great review!