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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this for Christmas and it was delicious and moist. Definitely make the gravy from the drippings. It is a keeper! Thanks Natasha.
You’re welcome! I’m so happy you enjoyed it, Sandy!
Fantastic!! So moist and flavorful. Perfect. For what it’s worth I always cook turkey breast down. I flipped it after two hours and added some bacon strips.
Hi Sue! I’m so glad you loved the recipe. Thank you for sharing.
Love this recipe and have made it many times. Just to clarify: when we lower the temp to 350 do we keep the turkey out until the oven reaches 350 or do we put it back in immediately and let it reduce to 350 while it’s in there?
Hi, yes just keep the turkey in the oven as it reduces in temperature to 350.
Hi. Please explain why you emphasize using olive oil, not EVOO, when drizzling on turkey before roasting
Thanks
The light olive oil I recommended has a higher smoke value than virgin olive oil and EVOO, making it ideal for this.
I first tried your juicy Turkey recipe at Thanksgiving. The family enjoyed so much they are requesting again for Christmas! It’s easy to understand, just a few steps, very few ingredients & delicious. Thank you!!
That’s wonderful, Martine! So glad it was a hit. Merry Christmas!
Can I not stuff the turkey? I love stuffing just not inside the bird…
Hi Autumn! It’s not bread stuffing, this recipe calls for stuffing the turkey with onion, garlic cloves, parsley, and lemons. 🙂
can you stuff the turkey with seasoned bread, sausage meat, onion, garlic, herbs, salt and pepper instead and use the other stuffing in the neck area?
Hi Grace, I have not tested it to advise. You may want to research safe measures to take if you plan on stuffing the turkey.
I was looking at doing my very first Turkey and I wanted a really good recipe. Not only did I find it, but this was the best Turkey (not because I cooked it) but because everyone said it. The marinade is perfect. Thank you for an easy recipe but a YUMMY one! Happy Thanksgiving!
That’s just awesome! Thank you for sharing your wonderful review, Heather! I’m so glad you loved it!
I just wanted to say a big THANK YOU! My first Turkey came out so tasty, not dry! I followed all the directions and it was beyond good and easy than I expected! Love your website! All recipes and instructions are so detailed so it is easy to learn and evolve cooking skills!
That’s wonderful, Olga! I appreciate the review and feedback. Thank you for the love and support.
Thank you for this recipe! I have used this twice now. One turkey was 15 and the other was 18! Each time the skin looked amazing and the breast was juicy!
I wish I could attach a picture! I have no reason to look at other recipes when I’m cooking turkey. Thank you.
Feel free to share some photos on our Facebook page or group so others can see them too and get inspired to try other recipes!
I’m 62 years old, married for 40 and this was hands down the best turkey I’ve made. I never knew turkey could have this much flavor. Natasha is my new fave. I am a visual learner so the videos are perfect. She has so many tips, keeps her recipes simple, and she’s FUNNY!!!!
Aaaw, thank you! That is so flattering and inspiring for us.
can you clarify? the only foil is the triangle, correct?
I normally use foil all over. this is different, correct? only the triangle?
Hi Erin! Yes, that is correct. The foil is only used to shield the breast.
Wow, just wow! Thank you Natasha! My first turkey, and it was sooo good using this recipe. Every one loved it. The breast was tender and juicy. I also make your green bean casserole, turkey gravy–over the top, clover leaf rolls and blintzes with pineapple, blueberry and raspberry sauces. I can honesty say my dishes were the best!! Thank you! Now what do I make for Christmas? 🙂
That’s wonderful, Faith! I’m so glad it turned out amazing. This prime rib is an amazing choice for Christmas.
Another winner Natasha! My husband does not like spices, garlic just salt. So I made this with your recipe anyway. He said do I smell garlic? I said yep. He ate it anyway, loved and said it was as good as any fancy restaurant. He asked if we could have it again! LOL Publix ran out of prime rib for Christmas darn it! Thanks Natasha because I am tired of bland foods! He would have loved the your turkey recipe too but is allergic to it. Merry Christmas!
Hi Faith! Thank you for sharing. So glad it was enjoyed. Merry Christmas!
Followed recipe, had a 18 pound Turkey but was done way before the stated time so I accidentally overcooked it and was dry☹️
So sorry to hear that, Hennie! Every oven bakes differently so the time can be more or less. I highly the use of a food thermometer.
We had already injected our turkey so I didn’t use the butter but followed everything else to the T including making the gravy. The legs/thighs were done way before the breast so we ended up covering the whole turkey with foil to finish the breast. I then carve the turkey and put it in the crockpot on low for 3 hours to warm up the next day. Will always use this recipe – will try butter under skin next year. Thank you! Love your recipes!
That’s wonderful, Marian! I’m glad you love this recipe.
This recipe is a God Sent. This is the first time I cooked a 13 lbs turkey and I followed your recipe. I cooked the turkey for 2 hours and 45 minutes.
everyone could not believe how juicy and tender the breast cooked. this turkey was by far the best I ever tasted and my company thought the same. This turkey tasted like a roasted chicken no after taste at all. Delicious Thank you so Much Natasha this is a 5 star recipe.
You’re so very welcome, Beatrice. Thank you for the wonderful feedback.
you put the foil on it, and then “remove foil” ? But the next photo shows the triangle on the turkey… so confused. So you bake it with or with out it on there?
Hi Briann, you will apply the foil during the roasting process. You can see in Step #3 we note: “Now apply prepared foil triangle to turkey breast area.” I hope that helps!
I decided to try this recipe yesterday but it was a last minute decision and I had to improvise….I only had salted butter on hand so I left out the additional salt and I only had evoo, not sure how much of a difference that makes but the turkey was very moist and tender!
That should be alright as long as you omit the salt.
Hi Natasha. This is the second year that I followed your recipe for Turkey. Everyone loved it last year, but this year it was amazing. I followed everything you said to do and the white meat was so juicy. Even my granddaughter who is super hard to please told me that she loved it. Thank you!
You’re welcome, Debbie! I’m happy to know that the recipe was a huge hit and success.
Best turkey I’ve made in 45 years. Succulent. Only thing I did differently was brine turkey first and no salt in butter mixture.
Love it! Thank you so much for sharing that with us, Bonnie.
Made this for Thanksgiving dinner, and it was amazing! The most moist and flavorful turkey I have ever made. I added apples to the onions and lemons, and it was so good. We will keep this recipe for years to come.
Thank you for trying my recipe. I’m so glad you loved it and found a keeper!
My sister and I have both made turkeys using this recipe for several years and agree it’s the most flavorful and juicy turkey. It comes out perfect every time!
Thank you for sharing, Lisa! We love this recipe. I’m glad that your family does as well!
Delicious! The most juicy, moist turkey we have ever made. The only addition we did was add a sliced-up apple, 3 cut up carrots and3 cut up celery stalks to the pan. The entire family said it was one of the best turkeys they had and were surprised we did not use a bag.
Wonderful to hear! We love how juicy this turkey is and I’m so glad you loved it too!
You are a superstar. My entry to American cuisine has been through your recipes. Everyone of your recipes I have tried so far has been outstanding! The Turkey was simply awesome. I was worried about how the palettes of my spice loving friends would like this. They loved how flavorful and juicy the turkey turned out. Thank you for shining and sharing your light !
Thank you so much! I’m so happy this recipe was loved.
I used your Turkey recipe for Thanksgiving. It was absolutely delicious and sooo favorable
That’s wonderful, Robin! So glad you loved this recipe. Happy Thanksgiving!
The ONLY way to cook a turkey!! When I first turned “adult” and began hosting my own Thanksgivings, I searched for a recipe that would give me that perfect pretty bird but also moist and juicy. I tried several – cheese cloths, roasting upside down, etc but this is by FAR the winner, and the only recipe I use now. Everyone comments on how flavorful and juicy my turkey is now. Thank you Natasha!! (As a note, I used this recipe this year for a 17 lb turkey – cooked 20 min @ 430 degrees and then 3.5 hrs @ 350 degrees and then let rest for about 45 min. Perfect!!
That’s great, Jennifer! I’m so glad it’s a hit. Thank you for sharing your experience with the recipe.
Hope you and your family had a great Thanksgiving day! Thank you for a wonderful Thanksgiving turkey AND gravy! Everyone enjoyed them! Great recipe!
Thank you, Pat! I’m so glad it was a hit. Happy Thanksgiving!
I gratefully thank you for this awesome recipe. I’ve been roasting turkey for decades and tried your recipe today. Both my bf and I agree that it produced the best turkey I’ve ever made. Followed recipe exactly – used 19 pounder and basted frequently. Happy Thanksgiving. You are amazing!
Aww! I’m so glad to hear that, Joyce! Thanks so much for sharing. Happy Thanksgiving!
WOW! Just WOW!!!!!!!
I highly suggest you at least try this…… doesn’t disappoint I promise.
That’s great, Tammy! I’m so glad you loved this recipe.
This is the third year I am using your recipe. People have always commended me for the juiciest turkey, but really the credit goes to you. Thanks for sharing this simple yet amazing menu.
It really is so juice and delicious! I’m glad you enjoy this recipe. Thank you!
I’ve been using this recipe for 6 years and each year get rave reviews. I’ve adapted it for a 20+LB Turkey. Thanksgiving is more delicious and leftovers even better.
How wonderful and impressive to serve a 20lb turkey! Happy Thanksgiving!!
How long should I cook a 18 lb turkey after the 20 minutes? I know I should have asked this prior to today. I can never cook a juicy turkey so fingers crossed I can with the help of Natasha. Happy Thanksgiving.
Hi Cathy, see step 4 in the notes under “How to Roast a Turkey”. Once you have reduced the oven to 350˚F, you will bake for 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.
Happy Thanksgiving!
This was the best turkey! It was so juicy and delicious. Thank you for always being such a great resource in the kitchen. I also make your sugary cranberries every year…LOVE those!
So happy that you’re enjoying my recipes!
I’m definitely trying this Thursday. What did you do with the neckbone I saw in the pan? I peel the meat off mine and boil the giblets with carrots, celery and onions and add them to the stuffing and bake it.
Hi David, I add the neck to the pan and just serve it on the turkey platter right next to the turkey. 🙂 I personally love the neck 🙂
Natasha, I’m definitely trying this for my turkey this year. Only thing I’ll do different, is that I like to stuff my turkey with veggies, parsnip, potato, carrot, celery etc… But the butter under the skin… Genius!
Your Plov is one of my go-to recipes for these colder months. I’ve been making it your way for years!!! THANK YOU!!!
That sounds amazing, Chewie! I’m so glad you loved this and our plov recipes! That’s so great!
I’ve always followed Alton Brown “Good Eats” recipe. Do you think I could use your stuffing and butter mix with his recipe; as we bribe our turkey the night before?!?
Hi Shannon! I think so, but without testing the recipe myself I can’t advise. You’d have to experiment with it. Happy Thanksgiving!
You *could* do that but why not try this recipe by Natasha as written first? It’s a fantastic recipe & your family/guests will rave at the depth of flavor & how moisture the turkey is.
The resting time states 1 hour. Is this a correct resting time?
That’s right Gloria!
I have used this recipe for the last 2 thanksgivings. It is fantastic. I do melt some butter with garlic and inject it into the breast, which also gives it a bit of flavor. Since following this recipe, I have been placed in charge of cooking the turkey every year and continually get compliments.
That’s wonderful! I’m so glad to hear that. Thanks for sharing.
Hi Natasha!
Thanks for this recipe, I’m excited to try it this Thanksgiving!
Question: Where did you get your roasting pan?
Hi Julia! That is an older roasting pan, I do not have a link for it. This is another great one that I use, it’s on my amazon shop, All-Clad Stainless Steel Roaster.
Natasha, this will be my third year using this recipe and it is unbelievably delicious. Question—sometimes I don’t have enough drippings to make a large quantity of gravy. Should I add water to the turkey?
Hi Emma! You could try that to see if it helps. I’ve also added broth to my turkey drippings to make gravy if I do not have enough.
I usually use a roaster. Would your tips work for me? Love the butter recipe.
Hi Natasha, can I use disposable foil roasting pan instead of heavy roasting pan ???
Hi Dana! That should be fine if you find one that accommodates your bird and isn’t too large.
Thank you for your recipe. I have a convection oven. How would temperature/time change if I make it on convection mode. Also, I always use apples, prunes, dry apricot staffing. Do you think it will work with your recipe? Thanks.
Hi Natasha, yes, the time & temp will likely need to be adjusted for a convection oven.
Hi can you do this same recipe with a bone in turkey Breast? I have 2 8-pounders to toast 😬😬
Hi Angela, with a few adjustments, I bet that could work great!
Made this tonight!! Was perfectly juicy and tasty.
One question, if I were to prep the turkey the night before would you suggest letting the turkey sit out for 30 minutes before baking?
Hi Carrie, we just put it into the oven without letting it sit out when making ahead.
Just a quick curious question: Why not use extra virgin olive oil? It is always what I have in the cupboard. Thanks so much!!!
Hi Deb, I would use olive oil or vegetable oil since it has a higher smoke point. EVOO can make your kitchen smoky, roasting at higher temperatures.
I made this turkey last year and want to do it again but I have one big problem. I covered the breast with tin foil like it said but the skin underneath never became crispy. It cooked perfectly everywhere else. What am I doing wrong?
Hi Andrea, make sure you cover it when directed in the recipe. You want to start without the foil and add it when directed. I hope that helps for next time! Happy Thanksgiving to you and yours!
I’m sorry if this question has already been asked but with Thanksgiving being next Thursday, how far in advance should I put my 10 pound Turkey in the refrigerator to thaw out?
Hi Fivi, check out our post on Facebook which has a guide for defrosting turkey.
Do you need to add broth or water? Do you need rack in roasting pan?
Hi Sharon, I personally 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.
Excited to try the recipe this year!! Do you think this recipe will also work for just a turkey breast? Any changes you recommend?
Hi Christine, I imagine that could work with a turkey breast! If you experiment, I would love to know how you like it! I imagine you may need to reduce cook time and possibly cover the breast to prevent it from drying out.
I am looking forward to trying your turkey recipe for Thanksgiving this year. It appears you are roasting it uncovered. My roaster came with a lid; do you advise against using it?
Hi Randolph, I don’t use a lid, just a foil cover as shown in the recipe. I like the browning that is achieved without a lid on the dark meat parts of the turkey.
Let the turkey rest an hour? By that time you have cold or barely Luke warm turkey. We like out main meal hot
Hi Betty! Yes, we cover it with foil so it keeps warm.
Hi Natasha
We usually use an oven bag do you have any recommendations for us?
I honestly haven’t experimented with cooking this turkey in a bag, so I’m unsure. 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.
Tried this Turkey recipe multiple times and always comes out great! Thank you very much for your easy follow recipes.
You’re welcome! It’s great that you always love the results!
Just want to say I’ve made this recipe for the past three Thanksgivings and I love it! I add some extra herbs like rosemary and thyme, but follow everything else to a T and it’s been perfect every time. 🙂
Love it! Thank you for sharing that with us, Larissa.
This will be my second year making this recipe and I’m so excited! I do have a question I have more guests this year so if I do a 20lb turkey could I just double the recipe? Or just use the same amount of ingredients?
Hi Evelyn! So glad you loved this recipe. See the note above in my blog post where I shared a long response from one of my readers, Shannon who used a 23lbs turkey. I think you’ll find it very helpful. 🙂
Hi Natasha, I plan on trying your recipe this Thanksgiving but I’ve always stuffed my turkey with a bread stuffing and didn’t know if this can be done with your recipe?
Hello Rose, I have not experimented on that to advise. I recommend doing a test first to see hown it goes and we’d love to know too!
Made this tonight, brined my turkey for about 16 hours first. Followed the recipe to the letter, I only added more seasoning to the butter and outside of bird. It was so flavourful and made the best gravy. I never would have tried the lemon but wow did it make it good!
Thanks for sharing, Kelly! Happy to hear that you love this recipe!
I have used this turkey recipe for the last 3 years and I have been volunteered to make the turkey every year. My family absolutely loves it! I will be sticking to this for years on out.
I’m so glad you hear that! Thank you for sharing.
Hi Natasha,
Do I use the 2.5 hours+ of cooking time for two 12lb turkeys or do I use the 5 hour cooking time listed above from the comment about the 23 pound Turkey? Doing this for a Friendsgiving this Saturday!
Hi Yana, I haven’t tried baking 2 turkeys at once but it probably won’t be as long as the 23 lb turkey since it won’t be as thick. Does your oven have enough space to accommodate 2 turkeys at once? I would follow the instructions for 1 turkey and then increase from there (2 turkeys will take a little longer). My best recommendation is to use an in-oven thermometer and it would be best if you could put one thermometer in each turkey if they are different sizes.
Would you say this has a strong taste of lemon and garlic, or does it all just mix together nicely? I am a huge lemon fan, but not sure everyone wants it to dominate, so I want to make sure both of those aren’t overpowering flavors. Thanks!
They just mix together nicely. I hope you love it too!
I am looking forward to trying this recipe. I do have a question, did you use a rack in the roasting pan to cook the turkey on?
Hi Julie, I personally 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 followed this recipe and made the turkey for the very first time and it’s truly amazing. Thanks Natasha!
You’re welcome! I’m so happy you enjoyed it, Mich! Thank you for your great review!
I’ve tried several different methods of cooking turkey. This one was one of the best, producing a juicy/tasty bird. I added a bit more garlic. It was a big hit at our Easter dinner.
The 14.5 lb turkey took 2.5 hrs @ 350 F (20 min at 430 F, initially).
Thanks for sharing the recipe!
Hi Shaun, you’re very welcome! Thank you for the excellent review. I’m glad you enjoyed this recipe.
Just for a change, I switched from my normal turkey recipe to this one based on the number of great reviews it had. I’m very sorry I did.
This was THE most TASTELESS and dry turkey I have ever made. My guests asked what I did differently because they didn’t like it either. I guess I’ll stay with my tried and true next time.
What do you do normally? I personally love Natasha’s recipe and would like to know what the difference is
Do you bake it uncovered at 350? (With the foil over the breasts, of course)
Hi Christine, that’s right! I do not have a lid for my roasting pan; I tent with foil. You could skip the tenting if you have a lid since the lid serves as a tent.
Merry Christmas! And it was, I followed your very juicy turkey recipe and managed to get my fingers under the skin and got rave reviews! I will do this again! Thanks for your straightforward advice, I love reading your recipes.
I’m so glad this was a hit! That’s the best when you get rave reviews!
This turkey recipe is amazing. I made it several years ago. I was wondering if it’s ok if I prep the turkey today and let it sit in the fridge for 2 days.
Hi MM, you sure can! You can make this turkey recipe a day in advance (stuff, butter it up, cover, refrigerate overnight, then bake the next day) if it makes your life easier, and it will taste even better! I haven’t tried two days, but I imagine that will work.
Hi Natasha for asking a silly question-my turkey is only 8.6lbs so am I still able to use your recipe? Ps-absolutely love al your recipes!
Hi Christine, you sure can, simply adjust the ingredients to the size of your turkey. I hope you love this recipe!
I’ve never liked turkey so never bothered to try cooking one. But this year I did and honestly I read over 20 recipes and this is the one that sounded the best and boy am I grateful I did. It came out absolutely perfect! Juicy meat and crisp perfect skin. Thank you so much for this! I also read tons of gravy recipes and wasn’t confident I could do it but you’ve given me confidence and I can’t wait to make it!
You are most welcome! I’m happy to hear that you’re enjoying these recipes, I hope you’ll enjoy all that you will try!
TO DIE FOR!! Seriously the best turkey I have ever made, my guests agreed.
I did add a great dry brine as well with kosher salt, Blk pepper, fresh thyme, fresh sage finely zested citrus peel and smoked paprika. More flavour than a smoked turkey even. This is a keeper. Gone are the days of overcooked, dry, tasteless, must add gravy to eat turkey, this was delish!
Thank you for your awesome feedback, Robin! Your comments and review just made my day brighter.
This is a great recipe! I especially like the foil tent over the breast. It really did keep the breast moist. The seasoned butter under the skin and the onion, garlic & lemon inside the turkey made the turkey extra tasty. This will be my go to turkey recipe from now on!
Yay, that sounds perfect! I’m so happy that you loved this recipe and you found a new favorite!
This sounds amazing, I can’t wait to try it. Would I be able to put this turkey in a oven bag to roast?
I hope you love it, Michelle! I honestly haven’t experimented with cooking this turkey in a bag, so I’m unsure. 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.
Honestly over the last 20 years I have never enjoyed/looked forward to having turkey however this recipe made me change my entire outlook. Best turkey I have ever had! So juicy and flavourful. Just wow. Thank you so much!
I’m so glad to hear this was the best, Samantha! This is my favorite also! 🙂
Best turkey and gravy I have ever made. Got rave reviews from dinner guests. Will definitely be making it again. Going to try it on chicken and know it will be awesome also.
Thank you for sharing your recipes.
Love it! Yes, please try and share with us how you liked the recipe with chicken. I hope you love it too!
Thank you so much for this wonderful recipe! It was the best turkey I’ve had in many years! You made our Thanksgiving this year – 12 people enjoyed it including a family member who’s in hospice care who had not eaten solid food for weeks! This is a keeper recipe to be passed down in the family! Thanks again, Natasha!
Alice
Aww, I’m so glad this was a hit with your family! It sounds like a very special Thanksgiving!
This made the best turkey I have ever fixed! And the gravy recipe was to die for! Thank you!
You’re welcome! I’m so happy you enjoyed it, Beth! Thank you so much for sharing that with me.
Amazing! I’m still pretty new to cooking turkeys and have been searching for “the” recipe. I think this is it! I’m also a suckered for a salty crispy skin and this got to be the most beautiful crisp golden brown but still moist inside. Thank you so much!!!
Yay, fantastic news! I’m glad you found your new go-to recipe for cooking turkeys. Thank you for sharing that with us, Alyssa.
This is a great recipe. I never cooked or ate turkey for Thanksgiving in my country, but with this recipe my first-ever turkey received a lot of compliments! Thank you so much!
That’s awesome, Julia! I’m happy to hear that the recipe was a huge hit, good job to you too!
For the second year in a row I had a dry, flavorless bird. This was the first year I tried your recipe and I was sooo excited to get it right. I cooked my turkey in my new portable roasting pan and cooked our 14 lb bird exactly to your specifications and within just under 3 hours my bird was well over temperature. But the skin of the turkey breast wasn’t dark like I had hoped… so I stuck it on my broiler setting for about 5 minutes in my oven. Which made the skin browner but probably dried the bird out more. Not the recipe’s fault. So I figured I’d have a dried out bird because I was well over temp (over 190) before I stuck it in the broiler to brown the skin but I figured the flavor would be there. It surely wasn’t I am so disappointed in that. I followed this recipe to a T. I don’t know if I will try the recipe again.
Hi Jaimee, this recipe is not written for a portable roasting pan, but it’s good to know that it does not work well. Someone else had asked about that and your review will help others in the future. Also, broiling is risky for drying our turkey breast, especially if the temperature was already over 190. It sounds like some adjustments definitely need to be made for making this turkey in a portable roaster.
Just wanted to share that I made this roast turkey yesterday for Thanksgiving and it was a big hit! Juicy and very flavorful! It’s not the first or last recipe of yours I will be making. Love your videos. Easy to follow. Take care and God bless to you and your family.
I’m so glad this was a hit, Roy! It’s our go-to each year! Happy Thanksgiving, and God bless you and yours!
Thank you so much for this incredible recipe! I made it for this Thanksgiving, and it was the best turkey I’ve ever had and compliments all around from the whole family. The lemon parsley butter was amazing too! Actually, I only made 1/2 of the amount of your flavored butter for the 12-lb turkey, and it was enough in my experience. But we wish we had more of this butter as a side for the table, to be served with the meal! So next time, I will make more of the flavored butter, use some on the turkey as you suggest, and serve the rest!
Thank you so much for sharing your experience with me, Denis! I’m glad it was a hit!
First time making a turkey and this recipe was perfect. Turkey was absolutely so juicy I did however double up on the seasoned butter I put the first portion all over the turkey and I put the second portion in the pot so it could melt for my basting! Everyone loved it !
I’m so happy to hear that! Thank you for sharing your great review, Jackie!
okay, I’m just “piling on” here :0)
but wanted to leave a review nonetheless.
my husband made the turkey this year using this recipe (only his 3rd time ever) and the step by step instructions were so easy. the turkey came out, not only beautiful looking, but moist and delicious!
thank you for the wonderful recipe and all the tips.
this will be our family turkey recipe from now on.
I’m so glad the recipe was easy and healthy! Happy Thanksgiving!
This turkey was not only delicious, it was beautiful! It should have been on the cover a magazine! Everyone loved how moist and flavorful it was! Thank you!
Wow! That’s just awesome! Thank you for sharing your wonderful review!
I have made my turkey this way the past two years. Both times it turned out AMAZING!! This will likely be how I always make them 🙂 Thank you!!
That’s so great! It sounds like you have a new favorite, Abbey! Thank you so much for sharing that with me.
Love your commitment to help people. I became a celebrity overninght with my friends. With absolutely no background in cooking I could roast the juiciest turkey for thanksgiving. I owe it to you, thanking the almighty for creating wonderful people like you 🙂 , I am thankful.
That’s amazing! I’m so happy you all enjoyed that, Akheel. Thank you for sharing that with us!
The juicy turkey recipe was an enormous hit for our 2021 thanksgiving meal. Everyone loved it and so I have recommended your blog to them. Thank you for making our thanksgiving do memorial!!
That’s just awesome! Thank you for sharing your wonderful review, Sandra!
The juicy turkey recipe was so easy. My turkey was moist and tasty. I had made my turkey on Wednesday and sliced up. I had used my crock pot to reheat on Thursday. I had kept the juices and poured it over the meat. It was just perfect Thanksgiving. Thank you so much.
I’m so glad you enjoyed it, Cindy! Thank you for the wonderful review!
Hi Natasha, followed your recipe for Thanksgiving roasted turkey, garlic mashed potatoes, and turkey gravy. Everything was AMAZING!!! This is my new turkey recipe. I made (2)-8 pound turkey breasts in a Reynolds cooking bag, they came out moist and juicy and flavorful and the skin was perfect. I didn’t have an actual closed-in cavity to stuff so I tucked all the ingredients for stuffing the cavity under the turkey breasts and baked it. OMG, PHENOMENAL!!!! Thank you so much for sharing.
That’s so great! It sounds like you have a new favorite, Linda!
Absolutely the best turkey recipe I’ve made! The dark meat was prefect, the breast meat was very moist and the skin was crisp & delicious! Thank you Natasha for sharing this recipe.
Thank you for that wonderful review, Shelly!