Juicy Roast Turkey Recipe
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!
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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.
*Rinse turkey with cold water and pat it dry 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 a 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 a 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.
*Rinse turkey with cold water and pat it dry 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 Natasha, I am planning on trying this recipe for easter and hoping to follow every step. You start by cooking it uncovered at 430F for 20 mins then returning it to the oven to cook at a lower temperature with the tin foil hat on. Are the breasts the only area that’s covered for the remaining of the cooking time? Or do I need a lid? thanks so much for sharing your research
Hi Dana, that is correct, I only tent the turkey breast portion with foil at the lower temperature.
Hi Natasha,
I have used your recipe over and over and over. I just love it and the turkey comes out perfect and moist every time. Thanks for sharing.
Jenny
You’re welcome Jennifer! I’m glad to hear how much you love this recipe. Thanks for sharing your great review!
I have a question. Since you recommend letting it sit for an hour won’t we be eating cold turkey? How do you reheat it enough to not dry it out?
Hi Sue, because the turkey is large, if it is tented with foil for an hour, it will still be warm. You could maybe pull off 30 minutes of resting but I wouldn’t do any less than that 🙂
Looks so good! Would those instructions work for chicken?
Thank you!
Hi Nina, I haven’t personally tested with a smaller bird like a chicken but I love that idea and I bet it would work great. I would decrease the amount of butter mix proportionally and yes decrease the bake time. I have had a couple of readers report great results using this recipe for chicken (and also covering the chicken breast with foil). One of my readers said it took about 1 1/2 hours for a chicken, but it would really depend on the size of the chicken and I would suggest using a thermometer to check for doneness.
Thank you for your reply, I just finished marinating the chicken, planning to bake it tomorrow 🙂
Hi Natasha Dylan here just to say I followed your recipe but used oranges instead of lemons and it came out moist succulent and fantastic wish I took a photo of it now . Will never use any other recipe from now on thank you whole family loved it
Hello Dylan! I’m so glad to hear that. Thanks for sharing your excellent review with other readers!
I followed this recipe and the turkey turned out absolutely delicious and moist. Everyone loved it and i will definetely repeat this recipe next time i make the turkey.
I’m happy to hear the recipe is such a hit! Thanks for sharing your great review!
The turkey was amazing! So juicy and tasty! Thank you!
You’re welcome Serritha! I’m glad you enjoy the recipe. Thanks for sharing!
Natasha, I have cooked a lot of turkeys in my time – I’m in my mid-70s – but I can always learn something new. Thanks for doing the research! This is beyond question the juiciest, most tender turkey I have ever eaten, and the guests at Christmas dinner agreed. I have sent them all the link to your recipe. Yum.
My pleasure Karen! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review!
Hi Natasha, I decided to prep my turkey this afternoon, day before Xmas.
Unfortunately I interpreted 2 blocks of unsalted butter for 2 x 250 grams.
Will this spoil the result?
Hi Christine, 1 cup of butter is 226 grams. You will have twice the amount needed for the recipe. It won’t harm the turkey but give you a lot of extra butter on the bottom of the pan. Have a Merry Christmas!
Hi Natasha I’m cooking this recipe for Christmas. I was wondering if instead of lemons do you think it would still work with oranges ?
Dylan, I’ve never tried this substitution, orange might not give as much flavor as a lemon.
Hi Natasha from Australia!
I’m cooking a 4.26kg turkey (which I’ve converted to 9.36lb). How much should I reduce the cooking time by please? If you know the temperature in centigrade that would be awesome! If not I can convert from fahrenheit.
Thanks so much!
Hi Sarah, I don’t have those exact bake times written down since I haven’t run a test with that size of turkey but I would follow the instructions written out for baking depending on the size of your turkey: “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).” I would highly recommend using a thermometer to check for doneness.
This looks delicious! I hope to try for Xmas. I know I will be busy with kids that day and want to have something ready to go. Will it be ok to prepare bird for that oven early in morning or even the night before so it’s ready to go? Thanks for the advice.
Hi Melissa, it can be prepped with the butter and stuffed up to 3 days ahead, covered and refrigerated until ready to roast. To keep the baking time the same, you might bring it to room temperature for an hour or so before putting it into the oven.
Hi Natasha,
Would you suggest changing anything about this recipe if we are to use just the whole turkey breast instead of a whole turkey? Unfortunately, the supermarket near us was out of whole turkeys and the only items that remain are Butterball whole turkey breasts.
Hi Gabby, depending on the size of the whole turkey breast, you might consider cutting the butter mixture in half, or proportionally to the size of your turkey breast. I would also highly recommend a meat thermometer since a turkey breast will roast faster.
I am going to use a turkey roaster (free standing), what steps should I change ? And, I only have extra virgin olive oil, what is the problem with using that type? I am serving this for 20 people, excited to try this.
Hi Suzette, 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. Also, I do not use a rack and have always baked my turkey right in the roasting pan so the bottom of the turkey self-bastes as it roasts.
Hi, I have decided on your recipe for our Christmas turkey and feel very optimistic that it will be juicy. Just wondering why I can not use extra virgin olive oil. Also, wondering about keeping the turkey out of the oven for an hour. Does it not cool down too much?
Thank you for the great instructions.
Hi Alice, 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. Also, since turkeys are so large, they hold heat well if covered with foil. It’s important to let it rest before cutting into it for the most tender meat. You could get away with a little shorter resting time if you needed to.
Hi Natasha! I cooked this for friends for Thanksgiving….it was so good. I’d love to cook this next week for Christmas dinner. However, do you think the same recipe could be used for a whole chicken?
Hi Vicky, I haven’t personally tested with a smaller bird like a chicken but I love that idea and I bet it would work great. I would decrease the amount of butter mix proportionally and yes decrease the bake time. I have had a couple of readers report great results using this recipe for chicken (and also covering the chicken breast with foil). One of my readers said it took about 1 1/2 hours for a chicken, but it would really depend on the size of the chicken and I would suggest using a thermometer to check for doneness.
Quick question, I know it’s a roast turkey, but can I still place it in a turkey bag? What will be the difference and why?
Thank you so much!!!!
Hi Pricilla, I always roast without a bag and have great results. If you test this recipe with a turkey bag, let me know how it goes!
I had to cook a turkey for a large party. This recipe was perfect. Carved beautifully and every slice was moist. I followed the recipe other than cutting down on the amount of salt. Mine cooked a little faster, but we just pulled it out and let it sit. This recipe is a keeper.
I’m happy to hear how much you enjoy the recipe Susan! Thanks for sharing your excellent review with other readers!
Sorry another question…No one in the family likes dark meat so I ordered a boned breast with the skin on…the butcher told me I needed an 8 lb…so is that sufficient for 6-8 people, also will I get good dripping for a nice gravy…I am nervous about all this as it’s my first turkey
Hi Diane, and 8 pound turkey should still give you good drippings for gravy. If you don’t have enough of the liquid after skimming off the fat, just add chicken broth and it will be great. Also, a 12 pound turkey feeds about 8 to 12 people. So if turkey is not the only meat on the table, it should be plenty for eight people. It really depends on how many other dishes are being served at your dinner. I would also highly recommend a meat thermometer since an 8 pound turkey will cook faster. I hope your dinner is a big success! 🙂
What’s the recommended size of turkey for 8 people…Thank you
Hi Dianne, for 8 people, about 12-14 pounds will work well 🙂
Thank you….any family gatherings my Mom or sisters cooked the turkey…sooooo in all these years this will be my first
You’re welcome Dianne! Please let me know how it turns out!
I will not make my turkey any other way now. Forget brining, and all that extra stuff!! Thank you for sharing this awesome recipe. The only thing I did different is I added an orange instead of lemon into the cavity because I ran out of lemons. And I added some fresh herbs. It smelled heavenly.
I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review with other readers!
Best turkey ever! So moist and flavorful. My family liked it so much they said I have to make the Thanksgiving turkey from now on. Thank you for the recipe.
I too had a hard time spreading the butter mixture on the turkey and felt I had it really well mixed with the lemon juice.
I’m so glad you loved it! The butter is sometimes easier to spread if you pat it on over the surface and just get it on as evenly as you can – it doesn’t have to be perfect since the turkey is flavored primarily with the butter under the skin. 🙂
I was a little bit nervous, as it was the 1st turkey to cook! My husband was guessing what ingredients and spices are in the recipe, because he LOVED it! Tasty, juicy and SO yummy!!!! Big Thank You Natasha! God Bless You and Your family!
You’re welcome Lena! I’m glad to hear you both enjoy the recipe so much. Thanks for sharing your great review!
I am not a fan of turkey but cook one every year for tradition. I now realize I dislike turkey because it is usually dry. I saw this recipe and decided to try it and I am so glad I did! This was the absolute best turkey I have ever eaten! I followed the recipe exactly except for the parsley which I didn’t have so I flavored the butter with Herbs Dr Provence. My family is still raving! Thank you I will be cooking turkey more often during the year instead of waiting for Thanks Giving!
I’m so glad to hear the recipe is a HIT!! Thanks for sharing your excellent review Shirley!
Thank you for the amazing recipe! My family loved it so much, and they had never had such a juicy turkey before! We have turkey believers/lovers now! Thank you! Thank you!
You’re welcome Elle! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review!
I tried this recipe on Thanksgiving for work and it was AMAZING!!!! I do have just one question, I had a hard time spreading the butter mixture in the skin after I spread it under the skin…I did dry the top but it wanted to stick to my hands more than anything. Do you have a secret or a suggestion to help it spread easier. Thanks again for the amazing recipe
Hi Michelle, I’m so glad you loved the recipe!! If the butter is not mixed until the lemon juice is fully incorporated, it is a little harder to spread but still do-able. I suggest patting the butter on in a thin layer with your fingertips rather than trying to spread it out. It doesn’t have to be perfect so no worries 🙂
Made this today for an after Thanksgiving, Thanksgiving. I made a 28 lb turkey. I basically doubled everything, though I couldn’t fit the doubled stuffing inside. 🙂 I also used regular butter since I forgot to get the unsalted. After the 20 min at high temp I cooked it for 5.5 hrs and it was done. I let it rest the full hour. It was the moistest, juiciest turkey I’ve every had. when I transferred it to the carving board to rest, the legs literally fell off the turkey it was so moist. My husband said it came off the bone like pulled pork! He had a hard time slicing it because it would fall apart it was so moist. Have I said it was moist? LOL I did make the gravy. I didn’t even have a cup of drippings left after I took off the fat. So I added water, then when that heated added milk. It was still good but I think I could have done better. When my son when to make a plate after it had been in the fridge for a couple hrs he said he couldn’t believe how moist it was. I said are you just saying that to make me feel good? He said, no! When I pulled it out of the bag I could feel it squish it was so moist. 🙂 Ok. I’m done saying moist.
Lol, I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review Dayna!
Oh My Goodness, This is a Great Recipe!
I used this roasting recipe and technique for yesterday’s 20 lb Thanksgiving Turkey. I multiplied the ingredients by 11/2 (e.g. I measured the regular recipe amount then added half that amount). I basted every 30-45 minuets. Oh my goodness! Even the breast meat was succulent. And, even better, the whole turkey was wonderfully flavored. I used both an aluminum breast foil and leg foil. The skin was tasty and had wonderful crust on top with softness underneath. Even today, after refrigeration and reheating, the breast meat was tender, moist and flavorful! I used an electronic roaster to bake the turkey. If using a roaster, I highly recommend using a doubled sheet of foil between the turkey and lifting rack. The foil provided a bottom surface so I could add the butter mixture to the inside and outside of the turkey. Plus, it helped during the lifting of the turkey into and out of the roaster. I also recommend making foil tents for the legs. The roaster browns the skin rather early in the baking. My 20 lb bird cooked in 31/2 hours in the roaster. In a traditional oven, that weight might have required 5 hours. THANK YOU so much for this recipe. This is the first turkey I’ve prepared in decades. Your recipe made it wonderful!
You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers!
Made the lemon garlic turkey and Hubble and kids loved it. ThAnk you so much.
You’re welcome Sandy! I’m happy to hear the whole family enjoys the recipe. Thanks for sharing your great review!
Made this recipe yesterday. This was the best turkey we’ve ever had. I used a 16.5lb turkey and for the flavored butter I used 1 stick of butter, 2 tblsp olive oil, juice from 1/2 lemon, dried parsley, and for the garlic and s&p I used M salt. I also sprinkled the inside with M salt. I also made the gravy and it was the best gravy we’ve ever had. I used the 1/4 cup of milk. Everyone raved about the Turkey & the gravy and everyone wanted the recipe. My new go to recipes. Thank you for sharing.
You’re welcome Susan! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review with other readers!
Excellent – First turkey I’ve ever made and everyone raved. Thanks so much for sharing!
You’re welcome Kirsten! I’m so glad to hear that. Thanks for sharing your great review! 😊
Made this for Thanksgiving and it was fabulous!!! Thank you so much for the wonderful detailed instructions and pictures. This recipe is definitely a keeper!
You’re welcome Jennifer! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review !
I tried this today and it was amazing! I’ve never had a turkey this moist.
If you want to impress family and friends, this is your go to recipe.
Just remember to cut your slices a little thicker to keep the juices in.
I’m so glad to hear that everyone loves the recipe! Thanks for sharing your excellent review Karen!
Tried this recipe using and I’m happy to say it was a hit! The chicken breast was tender and juicy. Thank you!!!
You’re welcome Moses! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review!
It’s about to come out of the oven! Excited to give this recipe our first whirl. Wish me luck!
Awesome!! I hope you love the recipe and Happy Thanksgiving!!
This looks amazing! I just followed your recipe and threw in my bird, It already smells amazing.
Happy Thanksgiving y’all.
That’s awesome!! Happy Thanksgiving!! 🙂
Do you cover the turkey with at lid once it is in the oven or do you just use the foil you put on there.
Dennis, start roasting uncovered for the first 20 minutes then apple the foil triangle and keep that foil triangle on the remainder of time in the oven.
Do i bake it covered or uncovered?
Hi Gulzada, start roasting uncovered for the first 20 minutes then apple the foil triangle and keep that foil triangle on the remainder of time in the oven.
hello and happy thanksgiving!! I have one question, do I leave the aluminum foil on the entire time? I’m just worried about the skin!! Thank you so much!!! 😊
Hi Stephen, from the time I put it on when I reduce the temperature down, I do leave it on for the remaining time.
I have been fixing your Turkey for the last four years and it never fails me,so thank you so much….I wanted to know as I am currently cooking because this step I always forget ,after you put the turkey in at 430 then you baste it and reduce the temp to 350 do you use the foil triangle cover to stay on the turkey for the remainder of cooking…
Hi Shonta, I’m so glad you love the recipe!! Yes, you keep the foil cover on the remainder of cooking 🙂
How should I follow this recipe for a 23 lb bird?
Hi Jeanne, please see the “Note” section towards the top on using a 23lb turkey.
This is my first time cooking a turkey , quick question does the temperature prob stay in the turkey the hole time its cooking ?
Hi Mayra, since it is not an instant read thermometer, do keep it in the turkey the entire time while cooking. It is oven safe so it’s safe to do so.
I am so sorry I meant 8lbs!!
Hello! I did this recipe last year and loved it but I am having less people over this year and I was wondering if it was possible to do this recipe with a much smaller 4 lb bird?
Hi Lauryn, I haven’t personally tested with a smaller bird like a chicken but I love that idea and I bet it would work great. I would decrease the amount of butter mix proportionally and yes decrease the bake time. I have had a couple of readers report great results using this recipe for chicken (and also covering the chicken breast with foil). One of my readers said it took about 1 1/2 hours for a chicken, but it would really depend on the size of the chicken and I would suggest using a thermometer to check for doneness.
Oh my gosh I’m SO excited to try this! It’s currently in the OVEN! Your video was short, concise, funny, and really it was just perfect! Thank you!!! Easy and simple ingredients I can’t wait to eat this in 3 or so hours!!!
Thank you!!
That’s wonderful and I hope you and all of your dinner guests LOVE the turkey! Happy Thanksgiving!!
This is the first time that i leave a comment on any blog
I made yesterday the turkey it was 12kgs
I used your recipes and all all my guests were impressed
It was deliciousssss
God bless you
Hi Sally, I am so happy to hear that!! Thank you for sharing your amazing review 🙂
Hi, I did this last year and loved it! I was wondering what is the significance of putting the lemon, garlic etc. in the turkey?
thank you,
Hi Bree, they add fragrance and flavor to the turkey and the drippings which we use to make gravy 🙂
HI
I wanted to ask if you brine the turkey before. Also did you say we can fully prep the turkey and then just roast the next day ?
Hi Joanna, I don’t brine but you can if you prefer, it just isn’t necessary in this recipe. Yes, you can prep and stuff the turkey the day before, cover and refrigerate then roast on the day you are serving 🙂
I made this two years ago and it was delicious!! Going to make it again tomorrow! I don’t remember putting unpeeled garlic and onion in the bird though. What is the significance of leaving the peel on? Guessing it cuts down on the strong onion/garlic flavor?
Hi Lauren, it is only for ease. Since the garlic cloves are not consumed, there is no need to peel them if you are cutting them in half. 🙂
Hi,
This is my first time cooking for Thanksgiving and I am using a 10lb turkey, should I reduce anything or just leave it as is?
Hi Van, you can use slightly less of the butter mixture if you like, but it will bake faster since it is a smaller turkey so I highly recommend using a meat thermometer so it isn’t over/under baked. Happy Thanksgiving!
Hello,
This is the first time I make a turkey, so I’m looking at the photos very closely…what is in the pan with the turkey?
Hi Michelle, I just garnished it with a variety of fruits and greens just before serving (apples, orange, lemon, kale). I’ve garnished the same turkey 2 ways if this gives you more inspiration. Is that what you are asking about? I am not using a rack if that is the question :).
I meant before you put it in the oven.
Ok, got it! It’s the neck and gizzards that are inside the turkey when you purchase it. There are people who enjoy those and if you don’t you can discard them.
Hello,
In your recipe you only baste the turkey once. Is that what we should do or base every 30 minutes ?
Thank You !
Hi Lisandra, you can baste it more if you prefer just keep in mind everytime you open the oven, you will lose some heat so it may take slightly longer to bake the turkey.
Can you stuff this turkey with dressing
Hi Donna, 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.
Hi Natasha, I am following this recipe this evening to prepare turkey for tomorrow. I am having very difficult time spreading the butter mixture on top of the turkey. I did dry the top again before attempting to spread the butter. However, the butter keeps sticking to my hands and I am not able to spread the butter. Help!! 🙂
Hi Rafeef, if the butter is not mixed until the lemon juice is incorporated, it is a little harder to spread but still do-able. I suggest patting the butter on in a thin layer with your fingertips rather than trying to spread it out. It doesn’t have to be perfect so no worries 🙂
Thank you so much for your reply!!
Hey! I’m super excited to try this recipe for my boyfriend and my first thanksgiving together. I was wondering if I could prep the turkey the day before thanksgiving, and then roast it the day of thanksgiving?
Hi Alexis, yes absolutely, you can prep and stuff the bird then cover and refrigerate and roast the day you are serving it 🙂
I have a 21lb turkey and how should I increase the recipe and the cook time compared to your recipe for a 12-15LB turkey?
Hi Neil, please see the “Note” in the recipe above on using a larger turkey which should answer your questions about scaling the recipe and baking times.
I’m excited to try this recipe! Have you tried doing the butter rub, but putting bread dressing inside instead?
Hi Katelyn, I usually don’t cook stuffing inside the turkey because it isn’t traditional in our family and als tohe juices from the turkey drip into the turkey 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.
Hi. I’m making a 23lb turkey. Should I just double the recipe?
Sorry just read your notes and Shannon answered my question.
Oh ok got it! I’m glad you found it 🙂
When you say front and back of turkey (when applying mix under skin) do you mean the breast side and the side that we lay the turkey on? (hard to explain lol)
Hi Lacy, I just rub the butter under the skin on the top of the turkey under the skin (the breast side), not the underside since the butter drips down to the bottom and the base of the turkey self-bastes.
Hi Lacy, you won’t quite need double the recipe. Please see the note towards the top of the recipe from a reader who used a large turkey which should answer your question about adjustments.
Hello Natasha a fellow chefs!
I have been reading numerous recipes this year, trying to narrow down the key ingredients with the best cooking procedure to produce a great Thanksgiving dinner for my family of 20. I’m the baby of the group, however I’m the best cook!
I GOT SKILLZ IN DA KITCHEN!
I was wondering if the butter (after melted) will be too much to make gravy out of the drippings? I’m all about the gravy, but I want to try the butter rub.
Advice please.
Thank you
Hi Jaxson, I do make turkey gravy out of this recipe. Here is our turkey gravy recipe with instructions on how much of the butter fat to keep and how much to discard. I hope that answers your questions 🙂
I am going to bake the turkey a day before as suggested. How long do I warm it on Thanksgiving and at what temp?
Hi Stacey, I recommend baking this the day you are serving it but it can be stuffed and buttered and fully prepped then covered and refrigerated overnight and baked the next day before serving.
Is there’s a reason why you can’t just use extra virgin olive oil? Will the turkey not turn out ok? I have a big bottle of extra virgen olive oil because that’s the only oil I use for cooking and I was hoping I could just use that, instead of buying another bottle of olive oil? Please let me know thank you I appreciate it!
Hi Isabel, 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.
Thank you for replying I’ll try the avocado oil
You’re welcome! 🙂
Do you need to brine with this recipe? I am on the fence about brining or not. What do you think?
Hi Casey, it isn’t necessary in this recipe. If you prefer to brine, it wouldn’t hurt, but would probably give the turkey even more flavor :).
Hi Natasha, I’m making this right now actually! Is it necessary to baste the turkey while it’s roasting at 350?
Hi Lauren, you can baste it an extra time if you wish, but I usually just baste it before adding the shield when I reduce the temperature.
When reducing to 350 do I need to wait until it reaches 350 before putting the bird back in the oven?
Heather, there is no need to wait 😬
not sure my post went through.
what about adding a few sprigs in side turkey with lemons. Can I put in thyme ,sage or rosemaryy . I want to use drippings for gravy. will this hurt taste or add to it .
Hi Joyce, I haven’t tried those herbs in this recipe but those should still work to add to the center of the turkey. The turkey or gravy is not lacking in flavor without them, but I don’t think it would hurt to add them.
I saw that if you do not want to cook Turkey to long because you have stuffing inside, put a little stuffing in smaller side of turkey. .When done take out add to your already prepared stuffing and cook in casserole dish. This will add roast moist flavor.
Great tip Joyce! Thanks for sharing 🙂
Alton Brown says to roast a turkey to 155 in thickest part of breast He says higher it will be over done
What do you think about this.
Hi Joyce, was that from an older recipe from Alton? The USDA changed their recommendations in recent years to say 165 for poultry so I think that is the safer way to go.
I grew up with traditional breading/stuffing inside the turkey- so I know that will be expected from my family this year. Do you recommend not doing that? I can’t do thanksgiving without stuffing!
Hi Avigeya, I don’t cook stuffing inside the turkey because: the juices from the turkey drip into the stuffing 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. This is why I typically don’t do a stuffing and it never was traditional in our family. I’ve seen some methods pre-cooking the stuffing partially and others make the stuffing and bake it in a separate dish. Will it be an acceptable substitute to serve the stuffing on the side? 😉
Hello! I am very excited to try this recipe this thanksgiving! I had one question though: do you not use a roasting rack? Is it needed? What is the different if I use one vs. if I don’t use one? Please let me know, cooking this on Thursday!!
Hi Tianna, I do not use a rack so the bottom of the turkey self-bastes as it roasts.
hi natasha. i was wondering do you know any quick water brining for the turkey. and also i dont like to stuff the turjey do you think if i did it without the lemons inside it will taste good??
Hi Virsaviya, you can omit the lemons inside and it will still work well. I don’t have a brining recipe written down so I don’t have exact measurements to share. You might google a good brining recipe.
This has absolutely become my go to recipe for making turkey. So much flavour and so juicy every time. Thank you so much for sharing this recipe.
You’re welcome Jennifer! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your excellent review!
Hi,
How would you reheat the turkey if you cook it a day ahead?
Hi Michelle, I always serve this the day it’s made for best results, I recommend timing the turkey so it is done 1 hour before your company arrives. I usually calculate backwards from when I know my dinner guests are arriving.
Hi, I think I am going to use your recipe. Can I use an oven bag with your recipe?
Hi Ralph I always roast without a bag and have great results. If you test this recipe with a turkey bag, let me know how it goes!
Hi,
I am planning on cooking a larger turkey- 16 to 18 lbs, What would the time for cooking be for that size?
Hi Tina, without running a test on that specific size, I am not able to give you exact timing. I suggest following the instructions in the recipe for timing per pound and also see the notes section where a reader shared her experience using a larger turkey. You will definitely need a thermometer to be sure the turkey is just right 🙂
Hi Natasha! You suggested that this turkey can be cooked the day ahead and taste even better. This would certainly make Thanksgiving Day less hectic. How, then, would you recommend reheating it for the big day? Thanks SO MUCH! It sounds scrumptious!
Hi Colleen, I meant that it can be prepped with the butter and stuffed up to 3 days ahead and refrigerated until ready to roast, but For best results, I recommend timing the turkey so it is done 1 hour before your company arrives. I usually calculate backwards from when I know my dinner guests are arriving.
Hi, I will be making this for a company brunch so I am a little nervous. How would you suggest making it ahead and than serving it. Also do you have instructions for the gravy? This is my first turkey, wish me luck.
Hi Dawn, For best results, I recommend timing the turkey so it is done 1 hour before your company arrives. I usually calculate backwards from when I know my dinner guests are arriving. I do have a scrumptious turkey gravy using the drippings from the pan when you make the gravy. Gravy recipe here 🙂
Do you put the turkey on a rack in the roaster pan?
Hi Lori, I do not use a rack so the bottom of the turkey self-bastes as it roasts.
Sounds Great. Would you recommend doing the brining process before roasting the turkey ? Many people i have spoken with say brining is the key to a great turkey! Thoughts?
Hi Jimmy, brining isn’t necessary with this recipe. You could if you wanted to and it would probably add even more flavor but it isn’t necessary with this method.
I use a turkey roaster, would it all be the same temp and times? I have a tiny oven that doesn’t fit much so the roaster works out better for my turkey cooking.
Hi Tori, I wish I could be more helpful but I just don’t have any experience using a turkey roaster. I would suggest googling for articles that talk about using a turkey roaster and any modifications that need to be made. Maybe someone else can share some insight into this? Thanks in advance friends! 🙂
I would like to use this recipe. could you tell me what kind of Turkey you use? There are so many variety (organic, natural, kosher…etc)
Does it matter??
Hi Leslie, I have purchased one that said natural and another one that said organic. It really depends on your budget for a turkey and how much you want to spend on one. Either will work 🙂
Sounds delicious. If the turkey sits out for an hour after it is cooked it will be cold. How should it be warmed up?
Hi Linda, because the turkey is large, if it is tented with foil for an hour, it will still be warm.
Hi! Is this recipe still OK to use with a turkey from Butterball?
Hi Vicky, I have made this with a butterball turkey and it worked well.
Really excited to try this recipe next week 🙂 this isn’t my first bird however im always looking for a new flavor and ways make sure I have a juicy tender turkey.
I hope you love it Sarah! Please let me know what you think!
I thought ths recipe was amazing!!!! It was so flavorful and delicious! It took about an hour longer of cooking time in my oven versus what the instructions called for, but it was 13 pounder instead of 12. As far as the flavor goes, I wouldn’t have changed a thing! ** Note: I didn’t have olive oil, so I used canola oil to add to the butter mixture instead and it still tasted great.
Awesome, I’m happy to hear how much you enjoy the recipe Gina! Thanks for sharing your fantastic review!
I was hoping to try this recipe but I would be doing it with a 6-7lb turkey. Would it be as easy as just halving the ingredient amounts or would I need to adjust the initial 20 minute bake time and possibly temperature too?
Hi Kevin, you will probably have to cut down on the overall bake time until you reach the correct internal temperature. Since it is a smaller bird, it will bake faster.
Thank you for the great recipe! I however made a mistake. I thought I grabbed the olive oil and not the extra virgin olive oil at the store :[. I sadly have already drizzle it all over my turkey and used it for the butter mixture. Is there a way to prevent the burning of the turkey now? Or is it too late? Thank you!
Hi NL, I think it will still be ok since you are shielding the turkey during the initial roasting at the higher temperature. I wouldn’t worry too much if you have already used it in the recipe.
Wow you make it look so effortless! It looks fantastic I am almost tempted to make this but I’ve never made a turkey before so…..
You can do it! This recipe is popular for good reason! I hope you give it a try Sheri!
Hi, about how many people does a 12lb bird usually feed? This would be the main protein for a party of about 7 couples. I never made a turkey either before and not sure how much of it can actually be eaten?
Hi Anna, it can vary depending on what else is on the menu. I have made this to feed 10 adults and 6+ kids (although kids eat like birds – some pun intended. lol). If you have at least 1 other meat dish on the menu, that could probably work for 7 couples if you do a really thorough job of getting all of the meat from the bird.
Hi, your recipe sounds delicious. I would like to use it for 5 turkeys I will be cooking. These turkeys will all be large turkeys (larger then 25 lb), will this be a problem with this recipe? I plan on either doubling or tripling the ingredients.
Hi Lori, please see the note in the “notes” section just below the “what you’ll need” section. This should help 🙂
how much do I put in a 22 lb. turkey?
Hi Dianne, please see note towards the top on using a larger bird which should help 🙂
If I make 2 turkeys (12 lbs each) at the same time, what adjustments are needed in cooking time and oven temperature? Also, is a 20-lb turkey better than 2 smaller ones?
Hi Joy, I have never tried two birds at once since my oven does not accomodate for that so I’m not 100% sure on the bake time. I would definitely suggest using a temperature probe to be sure the turkey is finished and check the temperature when close to the cooking time stated and increase as needed. For the larger turkey, please see the note left by a reader on using a 23 lb turkey to get ideas on how to prepare it. The Note is just below the “what you will need” section towards the top of the recipe. I hope that helps!
I plan on using this recipe to make my turkey for our family Thanksgiving. Usually we rest the turkey (out of the oven) for like 20-30 mins. Won’t it get cold if it rests for an hour?
I’m so nervous, this will be my first time making a turkey lol.
Hi Amanda, if you tent it fully with foil, the bird is large enough that it will still be warm after an hour. I learned that tip from Gordon Ramsay and have been pleased with the results 🙂
Thank you for all of your great recipes. I’ve always cooked my turkey in a bag and everyone I know does too. Your recipe is open pan roasting. Why do you not use a bag? I’ve always been told the turkey would be dry if not cooked in a bag.
Hi Justine, I always roast without a bag and have great results. If you test this recipe with a turkey bag, let me know how it goes! 🙂
can i use canola oil instead of olive
Yes that should work fine 🙂
WHAT ABOUT ADDING FRESH CHOPPED HERBS TO BUTTER .
WHAT TEMP WOULD I NEED TO COOK IN CONVECTION OVEN
Hi Joyce, I did add fresh parsley to the butter mixture – is that what you are asking about? I think there is room to experiment with other herbs like dill that taste great with lemon. I haven’t tested this in a convection oven so I can’t really advice on that. I always cook in a conventional oven since most people own a conventional oven but not all have the convection setting.
I meant can you add herbs like sage or thyme. I was never a big fan of lemon. does the lemon over power the taste of the turkey.
Hi Joyce, I think there is room to experiment with other herbs in this recipe. I wouldn’t say it overpowers the turkey at all but it does give a lemony flavor to the pan drippings if you are planning to make gravy out of that.
I have an actual roaster which I plan to use instead of an oven. I’m thinking of doing the first 20 minutes in the real oven and then using the separate roaster for the rest. Think that will work alright as long as I check the temperature every so often to make sure it cooks correctly? I’m mostly concerned with getting a nicely brown, crispy, yet flavorful skin on the outside 🙂
Hi Bridget, to be honest, I don’t have any experience with a roaster. It sounds like it could work. I would suggest looking up some references online for folks who have used roasters for a turkey to see their process and definitely be sure to use a thermometer to be sure it is cooked through properly.
Hello!
I made this turkey last year for Christmas Eve and it came out SO GOOD, I had a smaller turkey but used the same amount of butter compound. I think it may have been too much butter (who knew that could be a thing?) so I will adjust.
This year I want to spatchcock the turkey, do you think this recipe will still work? Also, what do you think about a cheesecloth dipped in butter (like how Martha Stewart does it) instead of the aluminum foil?
I didn’t think there was such a thing! 😉 But, yes I agree, a smaller turkey can use less butter mixture proportionally. I think this would still work if you wanted to spatchcock the turkey except it would probably bake faster so be sure to check for doneness with a thermometer. Also, I haven’t tried the cheesecloth method so I’m not certain if it would burn at higher temperatures or not. It sounds like a good and interesting alternative to foil! If you test it out, I’d be very curious what you thought of that method :).
Hi…I’ll be doing a 25 pound turkey this weekend and want to use your method. The only thing is, I don’t really like the flavour of lemon. Does the lemon taste really stand out? Would it make a big difference if I just omitted the lemon?
Hi Jaime, I have not tried this recipe without the lemon just because it is very important to the flavor here. I would suggest still using the lemon on the outside and not placing lemons inside the turkey so you still will have all the flavor without any strong lemony flavor.
I made this recipe for Thanksgiving, which in Canada is this weekend, and it turned out great. Thanks!
You’re welcome! I’m glad to hear that Manraj! Thanks for sharing your wonderful review!
Super delicious! Although my husband insisted on stuffing it with bread stuffing, the butter was amazing – the skin was nice and crispy and people who don’t normally like the skin were fighting over it! Thanks for a great recipe and useful tips so I wasn’t serving up a dried out turkey.
My pleasure Sue! I’m glad you enjoy the recipe so much! Thanks for sharing your excellent review!
I only have extra virgin olive oil, is that Ok?
Hi Tina, Extra virgin is not ideal because it doesn’t tolerate high eat well and the turkey is on high heat for the first 20 minutes. You an use canola oil or even better is avocado oil if you have it.
Can I prep the bird with the butter etc….the night before?
Hi Andrea, yes absolutely! I have even done it 3 days ahead. Just be sure to cover and refrigerate until ready to use and keep in mind it will need slightly longer baking time if it is going straight from the fridge to the oven.
It’s canadian thanksgiving and that just saved me waking in the middle of the night …lol. Was planning to leave it out for an hour or so before putting in the oven.
Oh that’s great! Have a happy Thanksgiving!! 🙂
Hi there,
I am hoping to use this delicious recipe this year for my Thanksgiving dinner but had a few questions.
1) If I decided to make the turkey the day before, how do you suggest I re-heat the carved turkey without drying it out?
2) After an hour of sitting tented, is the turkey still warm?
Thanks,
Hi Tammy, for the holiday, I would highly recommend making this the day of your event if possible – no matter what, after refrigeration, a turkey will taste like leftover turkey meat – more tough and not as juicy as fresh. The turkey will remain warm during the entire tented resting period. 🙂
Is it okay to brine first then do steps as per your recipe?
Hi Virginia, yes that should work fine.
I’m a 41 year old male who usually doesn’t cook a Thanksgiving meal but it’s August and I needed to make a little room in my freezer so I thought out a turkey that I had from November. I followed the recipe to a t but I did throw in some celery and carrots inside the cavity of the turkey. This turkey came out so juicy I can’t believe I made something so delicious
I’m happy to hear that Jason! Thanks for sharing your excellent review!
I’ve been eating turkey for almost 60 years, and this is the BEST I’ve ever tasted. My daughter, who doesn’t like turkey, liked this recipe. In addition, the leftovers didn’t taste like usual leftover turkey- that “old turkey” taste. They tasted like the freshly-baked bird for a number of days.
Thank you! (BTW, I used a 10# bird, and still needed to increase the baking time.
I’m so glad to hear that Patricia! Thanks for sharing the tip and the INCREDIBLE review! 😀
Can I stuff this turkey with a bread dressing
Hi Gladys, our family never added the traditional stuffing to our bird so I can’t say for sure. I would suggest using the stuffed turkey timing that you are comfortable with since it’s important to have the stuffing a safe temp to consume as well and that can be tricky to get both fully cooked and safe to eat. I would definitely suggest using a meat thermometer so your turkey doesn’t end up overcooked. Sorry that’s not the most helpful answer…
My Husband and I followed this recipe for our first Thanksgiving (2016) and OMG best turkey we have EVER eaten! I would actually almost say best turkey anyone has ever made in the whole family! It was super moist and flavorful! Thanks for my new favorite seasonal recipe!
You’re welcome Shayla! What a pleasure for me to contribute to the joy felt on Thanksgiving day! Thank you for sharing such a wonderful review 😀
I made this mostly to the instructions, but apparently I messed up in the execution, as the breast came out extremely dry. It was complicated by the fact that I wasn’t present for most of the cooking (I left it in the care of my neighbor whose larger house we were using for the dinner and who knows nothing of roasting turkeys). I think either the fact that a.) the turkey didn’t get any basting at allduring its cooking process and b.) it may have been left in the oven about an hour too long may have been the deciding factors.
-shrug-
oh well – I will say the rest of the turkey was very tasty, but I was disappointed in the breast. Since the fault may have been my own I won’t say this recipe wasn’t successful and I do want to re-try this sometime when I can keep my full attention on things. (P.S. I did the herby lemon butter in a food processor and it was AWESOME – afterward we spooned a little on toast and steamed potatoes, yummy!)
Oh bummer!!! Definitely overcooking a turkey will result in a dry turkey breast. I definitely recommend using a thermometer to gauge doneness. It’s tempting to leave a turkey in too long for fear of undercooking which is why the thermometer is so beneficial. I hope you love it when you give it another go! 🙂
Seasons Greetings,
I found your recipe and have everything I need to make it happen. My question to you is “Once I have seasoned and buttered down the turkey….can I let it marinate over night in the refrigerator and cook it around noon the next day ?” I dont need it till after 5pm.I would pick up on #6 – stuff turkey with quartered onion
Yes you can absolutely prep and even stuff the bird the day before. I have done it up to three days in advance and it was great!
Hi,
Thanks for the great recipe. My sister used it a few years ago at Thanksgiving and it worked great.
I tried it for the first time this year though, and had trouble with it not being cooked in the middle. I used a square roasting pan instead of a deeper turkey dish, but otherwise followed your directions as closely as I could. Was I supposed to use convection bake instead of the normal setting?
I normally cook vegetarian, so the entire experience of cooking meat is new to me! 😛
Hi Mark, I’m always happy to help troubleshoot. It was supposed to be on a regular bake setting, not convection. Did you use a meat thermometer? I highly recommend one for next time to ensure the turkey is cooked through and not overcooked. Not using a thermometer is risky business. Did you follow these instructions using a turkey large than 12 lbs?
Hi Natasha,
Thanks for the reply. I did use an electronic thermometer and poked it into the turkey at various times throughout the cooking. It seemed to be the right temperature, but my Mom also suggested using a meat thermometer instead. Will give that a go next time I try this recipe. Thanks! 🙂
I’m an amateur in the kitchen and never cooked a turkey, ever. I cooked a 20lb bird and just used a little extra of everything. It was easily the best turkey I’ve ever had for the holidays, and many of my 15 guests said the same thing. What people said about the breast is true… very tender, juicy, and flavorful. This bird was a hit and I’m VERY glad to have found this recipe. So, THANK YOU!
The only advice I’d give that I havent already seen on this site is how to handle the “drippings”. My grandmother didnt want to use the drippings in the gravy b/c it was almost all butter. We agreed to just give up on the drippings UNTIL we took the turkey out to set for an hour. We didnt leave the turkey in the hot roasting pan, we moved it to a carving dish and as it sat there for an hour a pool of “juice” began to form. We got our delicious drippings from the carving dish and it wasnt too much butter.
Thank you for sharing your wonderful review!! 🙂
Hi Natasha,
This is going to be my first turkey, so I will try to follow your instructions. I dont have fresh parsley, so I used dried ones. I dont have the string, so I Mcgyver it with foil.
I hope to post my finished turkey on your page!!
Thank you so much for the info and I hope you keep doing what you do best – cooking!
Best,
Emelie
I hope you love the turkey and have a wonderful and merry Christmas!
I’m making this now as we speak!!! I can’t wait to try it, I’ll let you know how my first time went lol
Great recipe, our turkey came out great and everyone loved the taste!! I made some mistakes along the way but it wasn’t enough to ruin the recipe. I also did the ashed potatoes that you posted and it was perfect!!! I forgot to get flour so I combined the drippings with some chicken/turkey gravy and it was amazing!!!!! This will be my to go dinner menu for all Xmas 🙂
That sounds great Maria! Thank you for sharing 🙂
I just put my turkey in the oven with your wonderful juicy recipe and it’s my first time so it was easy and awesome smell but I can imagine when it’s done I bet it will be even more awesome thank you for your awesome recipe because I did wanted to do something different this Christmas dinner 😀
I hope you love it and have a merry Christmas!
Thank you SO much for this step by step guide. I used this recipe last year to make my first ever turkey on Christmas Eve. I’ll be using it again this year for my second ever turkey on Christmas!
You’re very welcome Nikki! Thank you for sharing your review!
Hi! I want to try your recipe for Xmas dinner. It’s my first time to make roast turkey. Just want to ask, do I need to brine the turkey for this recipe? Thank you and happy holidays!
Hi Joanne, brining isn’t necessary with this recipe. You could if you wanted to but it isn’t necessary with this method. I hope you have a wonderful Christmas! 🙂
Thank you very much for your response, I really appreciate it! I will made this for our Christmas dinner, hope I will make it correctly, hehehe… thank you very much! Have a wonderful Holidays!
My pleasure Joanne! Merry Christmas to you!
I made your turkey for our Xmas dinner and It was perfect. My family loves it super moist And juicy. THis was my first turkey that I made and I’m so thankful for your recipe.
Awesome! Thank you for sharing your wonderful review Joanne 🙂