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Juicy Roast Turkey Recipe

Juicy Roast Turkey. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! | natashaskitchen.com

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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! 🙂

Juicy Roast Turkey. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! @natashaskitchen

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

Juicy Roast Turkey Recipe

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)

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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.

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Seasoning, Stuffing and Tying up a Turkey:

1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.

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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!

Juicy Roast Turkey Recipe-13

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.

Juicy Roast Turkey Recipe-14

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.

Juicy Roast Turkey Recipe-15

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.

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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.

Juicy Roast Turkey Recipe-16

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.

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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.

Juicy Roast Turkey Recipe-8

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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.

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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. 

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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. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! @natashaskitchen

Juicy Roast Turkey. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! @natashaskitchen

Juicy Roast Turkey Recipe

4.9 from 326 votes
Cook Time: 2 hours 50 minutes
Total Time: 2 hours 50 minutes
Juicy Roast Turkey. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! | natashaskitchen.com
How to Make the Juiciest Roast Turkey Recipe (no lengthy marinating required)
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: Varies by season and turkey prices
Keyword: Juicy Roast Turkey
Cuisine: American
Course: Main Course

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:

  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, 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!
  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: (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).

  1. 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.
  2. 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.

  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).
  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 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.

Final Final Picmonkey Hashtag banner

Juicy Roast Turkey. This turkey has the juiciest, most flavorful turkey breast! KEEPER!! @natashaskitchen

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!

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • carolina berry
    November 16, 2019

    does temperature or cooking time matter if the oven is gas or electric?

    Reply

    • Natasha
      November 16, 2019

      Hi Carolina, it should be close to equal, but I suggest using a thermometer since not all ovens are created equal. This article on baking with gas ovens might help. The biggest issue might be that some gas ovens tend to create hot spots so rotating the tray occasionally might be a good idea and definitely use a meat thermometer. I don’t have a gas oven so I have no way of testing it to say for sure.

      Reply

  • MAG
    November 16, 2019

    You cook it for 6 hours? Are you kidding me? I cook mine for about 2 hours and then check the temp. Not done yet, then back it goes for to be checked for half hour intervals. Usually 2 1/2 is good. I also dry the turkey on the outside with paper towels and then coat it with veg. oil. Very juicy, including the breasts.

    Reply

  • Lori
    November 16, 2019

    Where is the recipe for the turkey gravy?

    Reply

  • Wesley
    November 15, 2019

    Should I dry brine my turkey and then use your recipe? The amount of salt seems like a lot less than I use to dry brine. Should I treat this like a brine in itself, or up the salt to match my
    amounts, about 1tbl diamond crystal per pound.

    Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Wesley, I don’t brine but you can if you prefer, it just isn’t necessary for this recipe. Several of our readers have brined and followed this recipe with great results!

      Reply

      • Wesely
        November 18, 2019

        Ok, and just to clarify I dry brine, as apposed to submerged in salt water.

        Reply

  • Christine
    November 14, 2019

    Hi! Do you baste the turkey while its cooking? Is that even necessary? If so, how often should I baste the turkey?
    Also, is there any difference between how the turkey will cook if its placed on a rack or not, I’m not sure if you placed yours on a rack (it doesn’t look like it from the pictures).
    Looking forward to trying this recipe for my first Turkey ever! Thank you for your help!

    Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Christine, We baste it occasionally. I haven’t really tracked that but about every 30-40 minutes or so.

      Reply

  • Lina Greenland
    November 14, 2019

    Hi Natasha! I’m planning to make this recipe for Thanksgiving this year. Can I use a turkey roaster instead of the oven?

    Reply

    • Natashas Kitchen
      November 15, 2019

      Hi Lina, I don’t have an electric roaster to test that so I”m not sure. If you experiment, let me know how it goes – you might google instructions for it first to get some guidelines/timings/temps.

      Reply

    • Joe martz
      November 18, 2019

      I have a 22 pound turkey. How long should I bake it?

      Reply

  • Sam
    November 13, 2019

    Can I adapt this recipe for a smoker? If so do I just smoke it at 225 till it reaches 165?

    Reply

    • Natasha
      November 14, 2019

      Hi Sam, without experimenting first, I won’t be able to advise. We do plan on testing that this year but it may not be in time for posting here.

      Reply

  • Janine Solley
    November 13, 2019

    I found this recipe in 2016 and have used it since. I’ve used it for both Turkeys and Chickens from 7lbs to 22lbs. It makes a delicious juicy bird and it’s never disappointed. TY for sharing your recipe.

    Reply

    • Natashas Kitchen
      November 13, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • JENNIFER Molina
    November 13, 2019

    Does the turkey come out tasting lemony?

    Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Jennifer, the turkey meat doesn’t have an overpowering lemon taste. The gravy has a stronger lemony flavor so you could cut back if you wanted to but the turkey meat will not be overwhelmingly lemon-flavored Others have reported great results even cutting the lemon juice in half.

      Reply

      • Carol G
        November 24, 2019

        I don’t want a lemon flavor in my gravy. I was thinking of substituting carrots and celery instead of lemon for the stuffing. Would that work? I am excited to try the foil hat.

        Reply

        • Natasha
          November 25, 2019

          Hi Carol, you could omit the lemons in the stuffing and it will still work great. I love the idea of substituting that with carrots and celery.

          Reply

  • Ellen Price
    November 13, 2019

    Third time using this recipe for Thanksgiving & Christmas Turkey and it is everyone’s absolute favorite hands down!! I can’t thank you enough! I have sent every relative this recipe link because they love it so much! Your gravy Recipe is also wonderful. Thank you for helping me make Thanksgiving Day cooking so much easier. Your helpful tips are brilliant!

    Reply

    • Natashas Kitchen
      November 13, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Ninon B Moore
    November 10, 2019

    This looks so good. What are your thoughts on using a brine ?

    Reply

    • Natashas Kitchen
      November 10, 2019

      Hi Ninon, I don’t brine but you can if you prefer, it just isn’t necessary for this recipe. Several of our readers have brined and followed this recipe with great results!

      Reply

  • mb
    November 5, 2019

    we made this last year and it was PERFECT. it was our first time doing the Thanksgiving turkey (previously, was always parents / family) and our very first time everyone said ours was the best! i couldn’t believe how well this recipe turned out. we followed it exactly. came back to use it again this year. compared to this, everyone else’s turkey is dry and bland.

    Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

    • Irene E.
      November 12, 2019

      I L O V E you Natasha and all your videos and recipes, bit WHY is the background music SO L O U D?! I could barely hear what you were saying!

      Reply

  • Amanda
    November 4, 2019

    Can you prep the butter mix the day before?

    Reply

    • Natasha
      November 4, 2019

      Hi Amanda, I think that should work fine. I’ve prepared it and even put it under the turkey skin, then covered and refrigerated overnight and it worked even better as some of the flavor penetrated the turkey. Just let the turkey sit at room temperature about an hour before baking so it roasts evenly.

      Reply

  • Paul
    November 3, 2019

    I have a lactose intolerant friend coming over for dinner. Do you think the results would be the same using vegan margarine instead of butter?

    Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Paul, I searched through the comments and I haven’t had anyone mention any kind of dairy-free substitute. Possibly ghee but I just haven’t any substitutes. If anyone else has tried to make a dairy-free version of this roast turkey, please let us know and thanks in advance

      Reply

      • Krystal Kane
        November 27, 2019

        This will be my first year doing this recipe and I am no longer dairy free but in the past I lived dairy free and if you buy a good dairy free alternative for baking such as earth balance sticks (not the tub) it’s should work similarly. Use it as a 1 for 1 substitute. Good luck and hope this helps.

        Reply

        • Natashas Kitchen
          November 27, 2019

          Thank you so much for sharing that with me, Krystal.

          Reply

  • Rachael Yerkes
    October 28, 2019

    so delicious! cooked perfectly

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy to hear that, Rachael!

      Reply

  • Betsy
    October 28, 2019

    So much flavor going on with this Turkey! This is going to be GREAT for Thanksgiving!!

    Reply

    • Natashas Kitchen
      October 28, 2019

      It sure is juicy! Thank you for sharing your great review!

      Reply

  • Suzy
    October 27, 2019

    I loved the idea of putting the butter and seasonings under the skin! Such a great idea and made the flavor so good!

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Linda
    October 27, 2019

    I have made this turkey exactly as written 2 times and both times it has come out absolutely amazing! It is so moist, tender, flavourful and just all around delicious. I’ll only use this recipe from now on.

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Jessica
    October 26, 2019

    Wow, this recipe looks amazing. Thank you so much for sharing, can’t wait to try it!

    Reply

    • Natasha
      October 27, 2019

      Thank you Jessica! I hope it becomes a new favorite.

      Reply

    • Marisol
      November 22, 2019

      Hi Natasha! This will be my second year with this recipe because oh my goodness it’s delicious! I made it with a 23lb fresh turkey last year (my first year making turkey) and it was a hit! I doubled everything except the lemon and basted every hour. Oh and I injected a bottle of Tony Chachere’s Injectable Butter Marinade. Used your minutes x pound calculations. This year though hubby won’t be availble to help me with the ginormous turkey so I’m planning on getting it ready the night before. My plan is to prepare it, cover it with plastic (Hope it doesn’t stick too much), and take it out for about an hour to get it to room temperature. Am I following good direction? Any other thing I should consider when preparing it the night before?
      Someone else thanked you for keeping your recipes simple and easy to follow and I second that!
      Thank you!!

      Reply

      • Natashas Kitchen
        November 22, 2019

        Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

        Reply

  • chris s
    October 20, 2019

    Natasha, Thanks for the recipe I did this recipe with whole chickens and it was superb..
    Thanks Again

    Reply

    • Natashas Kitchen
      October 20, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Jillian
    October 19, 2019

    Made the best turkey of my life! It was so delicious and tender. I am ready to cook this forever.

    Reply

    • Natashas Kitchen
      October 19, 2019

      That’s so great! It sounds like you have a new favorite, Jillian!

      Reply

  • Suzanne Hennessy
    October 14, 2019

    I wanted to try this recipe for Thanksgiving this year and wanted to know if this would work if I cooked it in a Oster Roasting Oven with self basting lid so I can free up the oven . Would this work?

    Reply

    • Natashas Kitchen
      October 14, 2019

      Hi Suzanne, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Natascha
    September 29, 2019

    Hey guys,

    I want to make this turkey for Christmas for my family. I never made a turkey before in my life and I am very suspicious when it comes to recipes that promise a lot and my own skills. So I decided to calculate a little and practice this recipe on a normal chicken xD
    Let me tell you guys it was the most tender chicken that I ever had! My friends and I tested it together and it was amazing!!
    Feeling very confident about Christmas now!
    Greetings and thanks a lot!

    Reply

    • Natashas Kitchen
      September 30, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Michelle
    May 10, 2019

    This recipes is amazing! My family absolutely loved it!

    Reply

    • Natashas Kitchen
      May 10, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Michelle!

      Reply

  • Brittany Juskus
    May 3, 2019

    Do you need to stuff the turkey ? I generally like to keep them unstuffed.

    Reply

    • Natashas Kitchen
      May 3, 2019

      Hi Brittany, I don’t cook stuffing inside the turkey because it isn’t traditional in our family and the juices from the turkey drip into the stuffing while baking so the stuffing needs to get to 145˚F for it to be safe for consumption and by that time, the turkey breast becomes much too dry. I’ve seen some methods pre-cooking the stuffing partially and others make the stuffing and bake it in a separate dish and serve it on the side.

      Reply

  • Marsha Blair
    January 12, 2019

    I made a 14 pound turkey using this recipe. It turned out tender and juicy. However, for my taste, the hint of lemon just doesn’t fit with turkey. Ruined it for me. Next time I’ll leave out all the lemon.

    Reply

    • Natasha
      January 12, 2019

      Hi Marsha, you could even cut the lemon in half or use smaller lemons (larger lemons and riper lemons give off more juice). It wills till work great with less lemon juice.

      Reply

  • Mary-jo Racicot
    January 2, 2019

    HI Natasha
    I have a 22 lb turkey to cook this weekend. I want to try your recipe, but I usually stuff my bird with dressing. If I did, do you think I will get the same results?
    Mary-jo

    Reply

    • Natashas Kitchen
      January 2, 2019

      Hi Mary-Jo, I don’t cook stuffing inside the turkey because it isn’t traditional in our family and the juices from the turkey drip into the stuffing while baking so the stuffing needs to get to 145˚F for it to be safe for consumption and by that time, the turkey breast becomes much too dry. I’ve seen some methods pre-cooking the stuffing partially and others make the stuffing and bake it in a separate dish and serve it on the side.

      Reply

  • Cordelia
    December 30, 2018

    Oh Waooo Nathasha what a great recipe! It took me 60 years to make my first turkey! I am in the country of Panama and my family could not believe I made such a great bird. I am not a cook and whatever I make is with a recipe on hand. One of my sisters who is a great cook but does not makes turkey said ” from now on you are in charge of the turkey”. Thank so much for making our Christmas a successful and fun one! Many regards from Panama!

    Reply

    • Natashas Kitchen
      December 31, 2018

      That’s so great! I’m inspired by reading your review, thank you!

      Reply

  • REBECCA BREWER
    December 30, 2018

    Hands down the best turkey recipe I have ever tried! My turkey was so moist and juicy. I followed your recipe to the T. My bird was 14 pounds so I added 26 minutes and it was PERFECTION! I finally have a turkey recipe I can hand down. Thank you so much for all the research and work you put into this recipe!
    Kind regards,
    Rebecca

    Reply

    • Natashas Kitchen
      December 31, 2018

      Sounds like you found a new family favorite!!

      Reply

  • sylvie mahfouz
    December 28, 2018

    Hi Natasha, I made the juicy turkey on Xmas for 16 people. I never saw a juicy turkey like this one. Thank you so much it was a hit also made the gravy recipe. both recipies went around the house. I can still taste it. Now making your turkey potato soup.

    Reply

    • Natashas Kitchen
      December 28, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Adrian
    December 26, 2018

    This has become my go to turkey recipe after many years of constant basting. It has become the star of two annual turkey hosting events and the addition of the gravy really does allow for a delicious meal and just as importantly free time.

    This is a really well done and clear recipe and I appreciate the video which answered all my questions.

    Keep up the fine work and I’ve checked back often for your additional recipes.

    Reply

    • Natashas Kitchen
      December 26, 2018

      I’m so happy you found a favorite on our blog! Thank you for that great feedback!

      Reply

  • Karen Rowe
    December 26, 2018

    I tried your turkey for Christmas dinner this year. The flavor was great and everyone loved the gravy. I did have one problem though, after cooking my turkey for the first 20 minutes, the skin on the turkey breast split. So it was no longer keeping the turkey juicy. Do you have any suggestions for when I try this again?

    Reply

    • Natashas Kitchen
      December 26, 2018

      Hi Karen, was the turkey patted dry before putting it into the oven? Also, was it rested or put into the oven really cold from the fridge? I’d love to troubleshoot some more.

      Reply

  • Crystal
    December 26, 2018

    This is hands-down the BEST turkey recipe I have ever made, and my family all agreed, the best turkey they had ever eaten. I think my six-year-old ate a pound herself. My mom had seconds, and she *never* has seconds of turkey, because (her words) it’s always dry. Thank you for helping me bring a truly special main dish to Christmas dinner!!!

    Reply

    • Natashas Kitchen
      December 26, 2018

      Wow! Thank you for that awesome review, Crystal!! 🙂 I’m so happy you all enjoyed that!

      Reply

  • Anita
    December 25, 2018

    Turkey was amazing! No changes period! It was perfect!
    Thank you!

    Reply

    • Natashas Kitchen
      December 25, 2018

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Lorraine
    December 25, 2018

    I made this yesterday and it was amazing! The best tasting turkey I’ve ever had and I received many compliments on it. And the gravy was divine! Thanks for a fabulous recipe!

    Reply

    • Natashas Kitchen
      December 25, 2018

      That’s just awesome!! Thank you for sharing that!

      Reply

  • Eugene Carroll, MBA, RHIA
    December 25, 2018

    Wow Natasha, that makes a tasty turkey! And the skin is crisp and salty, just the way I like it!

    Reply

    • Natashas Kitchen
      December 25, 2018

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Sandy Long
    December 25, 2018

    I cooked a turkey for our Christmas dinner yesterday. I have never cooked a turkey before as I’m not a fan of turkey – it’s always dry.
    I followed your recipe and it was fabulous. So moist and tender. Yum.
    Thanks so much.

    Reply

    • Natashas Kitchen
      December 25, 2018

      That’s just awesome!! Thank you for sharing that!

      Reply

  • Phyllis
    December 25, 2018

    Zero experience on cooking turkey, never see how turkey is made.

    With your recipe and super clear step by step instructions, my first turkey came out EXCELLENT!!! Thank you so much for your turkey recipe, plus the gravy recipe you posted on the other page, we did enjoy a lot the turkey (and many days after!)

    (It’s also work really well with cranberry sauce and blue cheese mash potato)

    Turkey 19 lbs (after removing the stuff)
    20mins at 430F and 5 hours at 350F.

    Reply

    • Natashas Kitchen
      December 25, 2018

      Thank you so much for sharing that with me 🙂

      Reply

  • May
    December 25, 2018

    I just made this for Christmas day and it was a hit. So delicious and juicy. I had a bit of left over and i made a fried rice with it and add a bit of bacon. Thank you for the recipe i definitely do this again.

    Reply

    • Natasha
      December 25, 2018

      I’m so glad you loved the turkey recipe!! Thank you for the amazing review!

      Reply

  • June
    December 24, 2018

    Amazing recipe! I’ve used it twice and the turkey ended up nice and crispy on the outside and moist and juicy on the inside.

    Reply

  • Maria
    December 24, 2018

    Hi Natasha! First, thank you for your recipe, it looks amazing 😍. I have a silly question though, when you ask to lower the temp from 430 to 350, do we leave the turkey inside baking while the temp lowers (and count that baking time) or do we leave the turkey out of the oven and put it back in once the temp reaches 350? Thanks!!

    Reply

    • Natasha
      December 24, 2018

      Hi Maria, yes keep the turkey in the oven while reducing the temperature. Do not remove the turkey. I hope you love it!

      Reply

  • Mike
    December 22, 2018

    This recipe looks awesome I was wondering if I could change the lemon juice and zest for orange instead or is the lemon a integral part that really pulls this recipe together? I’m giving my wife this Christmas off and really want to impress her. Thanks in advance.

    Reply

    • Natashas Kitchen
      December 22, 2018

      Hi Mike! That’s so awesome of you! 🙂 I’ve never tried this substitution, orange might not give as much flavor as a lemon. If you experiment, let me know how you liked the recipe

      Reply

      • Mike
        December 25, 2018

        I am happy to report that the Turkey turned out awesome. I replaced the lemon with orange and it worked out perfect. I sampled the drippings in the pan and the orange wasn’t over powering might be because it was a 26 pound bird so I made gravy with it and all our guests said it was the best Turkey and gravy they ever had. Thanks for making this husband look like a hero.

        Reply

        • Natashas Kitchen
          December 25, 2018

          That’s just awesome!! Thank you for sharing your wonderful review 🙂

          Reply

    • Shana
      December 23, 2018

      I am not a chef, however my husband cooked a turkey one christmas with oranges instead od lemons and it was the best turkey I ever had.
      However, the drippings did not make good falabored gravy, unless you like orange flavored gravy

      Reply

  • Debbie Maure
    December 21, 2018

    This looks wonderful. I would like to cook the turkey a day or two before needing it. Should I carve it after the 1 hour of sitting time or leave it whole to carve prior to re-heating it the next day?

    Reply

    • Natasha
      December 21, 2018

      Hi Debbie, you can prepare the turkey but I would highly recommend roasting it the day you are going to eat it. It will always be more dry if cooked ahead and reheated turkey just doesn’t taste quite the same as fresh. I have stuffed and seasoned/rubbed the turkey 2 days ahead then refrigerated and brought it to room temp before baking and it worked well.

      Reply

  • Diane
    December 21, 2018

    I am going to use this recipe for our Christmas turkey dinner however letting it set for an hour concerns me that it will not be hot?

    Reply

    • Natashas Kitchen
      December 21, 2018

      It will still stay hot especially if it is covered! 🙂

      Reply

  • Julia
    December 16, 2018

    Amazing recepie. Had delicious 8,5 kg turkey for dinner. Thank you Natasha!

    Reply

    • Natashas Kitchen
      December 16, 2018

      Thank you for the wonderful review!

      Reply

  • Nata
    December 15, 2018

    Hi Natasha,
    Just wondering if you have a suggestion. I want to serve the Turkey for after church lunch. I plan on seasoning the Turkey tonight and then placing it in the oven at 430 degrees for 20 min then decreasing the heat to 350 and leaving it in the oven while we go to church. Do you think that would be ok?

    Reply

    • Natashas Kitchen
      December 15, 2018

      That’s exactly what the recipe calls for. 🙂 So I don’t see why not. Just don’t forget the foil tent. and basting can be done before and after 🙂

      Reply

  • Bertha Cruz
    December 15, 2018

    Hello Natasha!
    I am using your recipe this year for my Christmas Turkey. I have a question regarding the 20 mins of roasting at 430 in the beginning of cooking process. I would like to know what you would suggest, I just realized my only roasting pan says up to 400 degrees oven safe. I would hate to risk damaging my only roasting pan, but would love to try your recipe. Do you have any suggestions for altering those 20 mins to work for my situation? Greatly appreciate your feedback!

    Reply

    • Natashas Kitchen
      December 16, 2018

      I can only think of covering that pan in foil to further protect it from direct heat but wouldn’t risk that. Sometimes stores like Costco or TJmaxx have fairly inexpensive roasting pans that can withstand higher heat.

      Reply

  • Mary
    December 14, 2018

    Hi there
    I am considering slow cooking the turkey overnight as it will be served for Christmas lunch (and I am not a morning person!)

    Can I use the recipe and only reduce the temperature for the second part of the cooking (ie after basting?) or would you change something else? I’ve seen suggestions to cook it breast down and on a rack but I prefer the stuffing the skin method.

    Looking forward to your response, thank you in advance.

    Reply

    • Natasha
      December 14, 2018

      Hi Mary, I haven’t tried slow roasting this overnight so I can’t provide details on that but you can stuff, rub and completely prep the turkey the night before and just bring it to room temperature again before roasting for more even roasting. I hope that helps!

      Reply

  • LeeA
    December 13, 2018

    Wow! I won our turkey cookoff with your recipe!!! It was so flavorful and juicy! The other turkeys were very good but yours was amazing. I presented it with kale like your picture but used starfruit and pomegranate. Thanks so much.
    I’ve got my second attempt in the oven now for dinner and turkey sandwiches. ❤️

    Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so inspired reading your review. Thank you!

      Reply

    • Rachel
      November 18, 2019

      We are dairy free…do you think I can substitute butter with evoo??

      Reply

      • Natasha
        November 18, 2019

        Hi Rachel, I haven’t experimented with oil, but here are my thoughts on that: a light olive oil might work well but EVOO has a low smoke point so it might get smoky in the oven at the higher temperatures.

        Reply

  • Carol
    December 8, 2018

    Hello!!
    Two things I think you should change please for safety:

    You shouldn’t rinse the turkey, it’s impossible to rinse away germs and you are only spreading them all over your sink / counter doing this.

    Secondly, you said to put the meat thermometer in. I thought, oh, that’s cool, I didn’t know you could put that in, it’ll be easier to check the temperature if it’s already in!

    I also couldn’t find the giblets. So when I got the smell of burning plastic along with turkey, I thought I had missed the giblets. Picture me for 20 minutes flipping and emptying and trying my best to find the giblets in this turkey. Finally giving up. Putting it back in. Checking the thermometer…. oh, it’s melted plastic face. The thermometer melted. I’m not even a newbie, I’ve cooked at least 10 turkeys, but you should specify some thermometers must be oven safe and others not. Now I have 3 and hours or so to go get a new thermometer for this turkey!! Arghhh LoL

    I won’t take any stars off for this as I know your blog supports you but if you could leave some simple warnings I don’t want anyone else going through this!! Thank you!

    Reply

    • Natasha
      December 10, 2018

      Hi Carol, thank you for sharing your tips. I updated the portion about washing the bird and specified that it should be an oven-safe thermometer. There are various kinds of thermometers and usually the instant-read ones are plastic and are not safe to leave in the oven. The ones that are safe to leave in the bird are made of all metal with a glass plate for viewing the gauge.

      Reply

  • Andrea
    December 1, 2018

    Hello Natasha, this turkey looks amazing! I am cooking it tomorrow and I have a lot of pressure to make my first turkey great. I was wondering about the basting. I saw in a comment that you did it when you turned the temp down but cautioned that opening the oven a lot would make it cook longer. Then I saw a different comment about you basting every 30 to 40 min. Im probably stressing about this more then I should haha. But how much basting should I do?

    Reply

    • Natashas Kitchen
      December 2, 2018

      I recommend basting quickly to eliminate the amount of time that oven door is open. The oven will cool down quickly if open for a long time.

      Reply

  • Matt
    December 1, 2018

    This recipe is amazing. We made it for a family reunion in summer and have been designated ‘Turkey’ cookers from then on!
    Two turkeys being cooked today!
    The moist turkey and wonderful taste is the best anyone in our large family (of big healthy eaters) has ever had.
    Cheers!

    Reply

    • Natashas Kitchen
      December 1, 2018

      Hi Matt, I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Debbie Berry
    November 30, 2018

    I used this recipe for my turkey and totally fell in love with it. The turkey was so delicious and moist. I will definitely do this again but am planning on using the flavored butter on other things, It’s amazing. Thank you so much for sharing.

    Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Texas Home Cook
    November 27, 2018

    I (mostly) followed this recipe and it turned out great. The salty buttered crust turned out crispy crunchy and the white meat was beyond moist… it was downright juicy! This one’s going into the family cookbook! Thanks for posting!

    FYI: In the video, you mentioned “knot” knowing if the craft twine you used was cooking safe. You could always soak it beforehand like with skewers.

    Reply

    • Natashas Kitchen
      November 27, 2018

      Thank you for sharing that with us!!

      Reply

  • Anne
    November 26, 2018

    Thanks for posting this awesome recipe. It turned out great, even though I had only dried parsley, not fresh, and I failed to properly truss the bird. The basic instructions – brown at higher temp, butter massage and tin foil hat, plus the hint of fresh lemon – resulted in a tasty turkey. Gravy made from the pan drippings and some chicken broth was excellent.

    Next year I’m going to make sure I have all ingredients on hand and do it by the book. My niece says she is already counting the days till Thanksgiving 2019!

    Reply

    • Natashas Kitchen
      November 26, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • laken
    November 25, 2018

    Hey , when we lower to 350 do we cover the turkey or leave uncovered ?

    Reply

    • Natashas Kitchen
      November 25, 2018

      Besides the breast triangle tent we did not cover the turkey.

      Reply

  • Tessa
    November 25, 2018

    Can i use dried parsley? All i have out here in the sticks.

    Reply

    • Natashas Kitchen
      November 25, 2018

      Hi Tessa! Dried parsley will work! I haven’t tried that myself but one of my readers has an enjoyed that!

      Reply

  • MamaT
    November 25, 2018

    I found your recipe last year. It couldn’t have been easier, and the flavor of the gravy was the best I’ve ever had! Thank you for sharing it!!

    Reply

    • Natashas Kitchen
      November 25, 2018

      My pleasure! I’m so happy you enjoyed that!

      Reply

  • Minnie
    November 25, 2018

    This is the first review I ever left on a receipe because this is the first receipe I ever used that turn out spectacular!!! I messed up my first turkey a few days ago because I used a brine and if end up to be too salty. This receipe was perfect ! It really complimented the turkey a lot! It was also super duper moist! Omg 🤤. I just add 2 more cups of chicken broth to the pan so more gravy sauce yummmm. Thank you so much for sharing your awesome receipe! My family was so amaze that this one turn out execellent! They said that this was the first moist turkey they ever tasted!!!

    Reply

    • Natashas Kitchen
      November 25, 2018

      Wow! I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Alice Naillis
    November 24, 2018

    Thank you. Thank you. Thank you. My first attempt at cooking a turkey and it came out wonderful. The nerves were definantly there but this recipe was easy to understand with simple ingredients . and the FLAVOR was excellent. Thanksgiving 2018 was a success! !!!!!!😀

    Reply

    • Natashas Kitchen
      November 25, 2018

      That’s just awesome, Alice!! Thank you for sharing your wonderful review 🙂

      Reply

  • Tina Entzian
    November 24, 2018

    Awesome recipe! I made this tonight for some friends…my cousin made HAM for Thanksgiving, and while it was delicious, I wanted TURKEY. So I decided to make a turkey. I’ve cooked a lot but this was my first time roasting a whole turkey. Your recipe was delicious and everyone loved it. My first turkey was perfect thanks to you!

    Reply

    • Natashas Kitchen
      November 25, 2018

      That’s so great Tina! I’m so happy you loved this recipe! Sounds like you made the right call!

      Reply

  • Rachel
    November 24, 2018

    Uses this recipe for thanksgiving and the turkey was absolutely phenomenal! Not a single bit of it was dry, and the drippings made a wonderful gravy. Will definitely be using this recipe from here on out. Thanks!

    Reply

    • Natashas Kitchen
      November 25, 2018

      Thank you for sharing your great review, Rachel!

      Reply

  • Matt
    November 24, 2018

    This turkey was very tasty! We had a 22 lb turkey and it cooked in about a half hour less than the original calculation. We used leftover butter for rolls and sauteing the green beans. (leave it at room temp for easy spreading or warm it a bit to “lather” the bird) We did have trouble with the gravy though. The “drippings” were mostly oil from the butter, so the gravy was very oily. We added milk and flour and got a better texture, but next time it needs less butter drippings and more flour, and perhaps a bit of stock. Great recipe though, because we made it again over the weekend! 🙂 Again, our turkey was done in a shorter amount of time by about 30 minutes. (2 different ovens, one bird 22 lbs and one 10 lbs)

    Reply

    • Natashas Kitchen
      November 25, 2018

      I’m happy you enjoyed this recipe, Matt!! Thank you for your feedback!

      Reply

    • Annette Hunt
      November 28, 2018

      Pour the juices in a gravy separator and place it in the fridge while the turkey is resting. The oil will separate and you use the rest of the broth to make a delicious gravy.

      Reply

  • Lisa
    November 24, 2018

    I was so excited to try this recipe this year for thanksgiving. 100% the best turkey I have ever eaten. Thank you Natasha!! Most flavorful moist turkey 💛 insanely delicious!

    Reply

    • Natashas Kitchen
      November 24, 2018

      I’m so inspired reading your review. Thank you!

      Reply

  • Cameron
    November 24, 2018

    This was delicious! Although it took considerably longer than expected. I had a nearly 16-pound turkey and had calculated 3 hours 15 minutes at 350 degrees. It was closer to 5 hours. Really moist and good. Thank you!!!

    Reply

    • Natashas Kitchen
      November 24, 2018

      I’m so happy you enjoyed this recipe, Cameron!

      Reply

    • Jen
      November 25, 2018

      Natasha,

      This was our first time making turkey! Your recipe stuck out to us the most! I do have a question: when do we remove the “shield?” I notice in your video your turkey already had the foil shield removed when you took it out. Please advise for next time!

      Reply

      • Natashas Kitchen
        November 25, 2018

        Jen, keep that foil triangle on the remainder of the time in the oven.

        Reply

  • Kate Pedersen
    November 23, 2018

    I made this recipe yesterday for Thanksgiving 2018. It got rave reviews! My family said that they want me to make the turkey every year now; I have never tasted a turkey breast as moist and the flavor of the bird was incredible! Thank you for a wonderful recipe.

    Reply

    • Natashas Kitchen
      November 23, 2018

      Wow! I’m so inspired reading your review. Thank you for sharing that with me! 🙂

      Reply

  • Silvia Wu
    November 23, 2018

    Dear Natasha, your turkey was a complete success! The one thing I had truoble with was rubbing the butter mixture under the skin…. I could not find a way to put my hand under the skin…. I just rubbed all the surface of the turkey very well. I guess it did the trick. It was really good! I have saved the recipe for our next Thanksgiving, and the the next, and the next…. xx

    Reply

    • Natashas Kitchen
      November 23, 2018

      Some turkeys are more stubborn than others. It can take some time and you have to be careful not to tear the skin. I’m happy to hear you enjoyed that recipe!

      Reply

  • Megan
    November 23, 2018

    This recipe makes turkey is so juicy and moist, it almost tastes like tender chicken! Not dry at all! The consensus at Thanksgiving was this is the best turkey I’ve ever had! From absolutely everyone!

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Mb
    November 23, 2018

    This was my first time cooking a turkey and this recipe was so easy. My bird was seasoned and cooked to perfection. Moist, flavorful and balanced. The drippings made the most wonderful gravy Even though I forgot to use Natasha’s gravy recipe. My entire family raved about it all day long.

    Reply

    • Natashas Kitchen
      November 23, 2018

      That’s so great! It sounds like you have a new favorite!

      Reply

  • yare
    November 23, 2018

    Hi Natasha. I tried your recipe and added some mustard outside and inside of the turkey. IT came out so good. Thanks for sharing simple and easier ways of cooking. we had a great thanksgiving dinner. I tried to make the grave but it was hard for me because there was no video of it. it still came out good and also tried your mash potatoes recipe. everything was yummy

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy you enjoyed all of that! Thank you for the great review!

      Reply

  • June Overton Hyndman
    November 23, 2018

    This recipe for Thanksgiving turkey is amazing, Natasha!

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy you enjoyed that June!!

      Reply

  • Karie
    November 23, 2018

    I was wondering if you baste during the cooking aside from the baste wgrn you change the temp?

    Reply

    • Natasha
      November 23, 2018

      Hi Karie, I don’t usually but it wouldn’t hurt if you wanted to just keep in mind, every time you open the oven, you lose heat so it will take a little longer in the oven.

      Reply

  • Mollie
    November 23, 2018

    Made this recipe for Thanksgiving using a 22 lb turkey for a group of 13. EVERYONE raved about the turkey. Lots of comments like, “this is the best turkey I’ve ever had”. It was absolutely fabulous. I’ve never been able to master cooking a turkey until now. Thank you!

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so inspired reading your review. Thank you!

      Reply

  • Barbara Burns - Taylorsville NC
    November 23, 2018

    I’am 80 yrs.old and have cooked a turkey on Thanksgiving and Xmas, my family has always said I make the best turkey, Well, I did until I tried this recipe yesterday. I used this recipe–boy what a great turkey this was-never before have I had such a moist, juicy and great tasting bird!! , I even tasted it this morning (day after ) and it is just as good. I cooked a 24 lb put it in a bag, then put it in the frig. overnight. Hope to cook many more like this. THANK YOU

    Reply

    • Natashas Kitchen
      November 23, 2018

      Wow! You’re so welcome! & Thank you for sharing your great review! Sounds like you may have found a new favorite!

      Reply

      • Barbara Burns - Taylorsville NC
        November 28, 2018

        Do you have a great recipe for baking a ham. One that is awesome like your turkey recipe

        Reply

        • Natashas Kitchen
          November 28, 2018

          Hi Barbara! Not yet but thank you for that suggestion! I’ll have to get my hands on a good recipe!

          Reply

  • Samantha
    November 23, 2018

    I made your turkey, the gravy and the mashed potatoes. All came out wonderful!! It was my first turkey and our directions were easy and covered everything. The potatoes were the creamiest I ever made and all gone!! Gravy also was delicious! Thank you so much I will definitely be making this next year! Best to You and your family this holiday season!

    Reply

    • Natashas Kitchen
      November 23, 2018

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

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