Turkey is the star of Thanksgiving, and it’s pretty important to get it right – I have you covered with this simple, failproof, and mouthwatering Roast Turkey Recipe. This has a crisp, salty skin with a flavor-packed, juicy center. You’ll love my trick for a tender turkey breast every time.
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You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic.
Juicy Roast Turkey Video
In this video, I’ll show you how to make this turkey, step-by-step. Then read on to learn everything you need to know for a perfect turkey. P.S. You can even make this turkey recipe a day in advance (see make-ahead tips below) if it makes your life easier, and it will taste even better! Plus, Turkey Brine is optional here, saving you a day of prep.
Turkey Recipe
I was so excited about this juicy roast turkey recipe every step of the way, and I think you’ll feel the same way when you try it. The first turkey I ever made was such a flop that I was discouraged for a few years to revisit it. When I set out to make this turkey recipe, I was determined to ensure you had success the first time and every time you made this recipe.
I spent days researching the best turkey recipes online and in cookbooks, with trusted advice from my Mom and you, my readers. This Turkey recipe has been gracing your holiday tables since 2014! I’ve also been perfecting it over the years, and I can confidently say 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 and excited when I tasted the juicy bird.
P.S. Keep the turkey drippings to make the best Turkey Gravy; it’s super delicious and will be the talk of your Thanksgiving dinner!
Roast Turkey 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 light olive oil (not extra virgin), or other high-heat oil, plus more to drizzle the top
- 4 Tbsp fresh lemon juice (from 1 large lemon), plus 1/2 Tbsp lemon zest
- 3 large garlic cloves, pressed
- 1/4 cup freshly chopped parsley
- 1/2 Tbsp salt (I used sea salt)
- 1/2 tsp black pepper, freshly ground
For the Turkey Stuffing
I prefer to cook turkey stuffing separately from the turkey, so I stuff my turkey with aromatics instead (which makes the gravy taste awesome), but if you do stuff the turkey with traditional stuffing, make sure it reaches 165˚F in the center.
- 1 large onion, quartered (no peeling)
- 4 garlic cloves, halved (no peeling)
- 1/2 bunch parsley
- 1 lemon, quartered
Tools You Will Need for Roasting a Turkey
- Kitchen String
- Heavy duty foil
- A heavy roasting pan that accommodates your bird, but isn’t over-sized
- Oven-safe temperature probe (to ensure a fully-cooked turkey)
To Cook a Larger Turkey:
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 lb turkey and it was superb!! I used 3 sticks of butter, 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 min 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 min 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”
How to Prepare Your Turkey for Roasting
- Defrost the Turkey – If using a frozen turkey, defrost it in the refrigerator. Per the USDA guidelines, thaw in the refrigerator 1 day for every 4 to 5 lbs of turkey. This 12 lb turkey would take 3 days to thaw, while a 16 lb turkey would take 4 days. For a quick-thaw method, see our Spatchcock Turkey Recipe (you can defrost a 12 lb turkey in 6 hours).
- Optional Brine Step – once the turkey is thawed, you can Brine your Turkey if you prefer (it requires 1 hour per pound), although it’s not necessary for this recipe. Also, check the turkey packaging since some turkeys are pre-brined, so you don’t need to brine again if that is the case.
- 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
- Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
- Make the Flavored butter – In a medium bowl (it’s even easier in the bowl of a food processor), combine 2 sticks of 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 or process 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!
- 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 and juicy and provides rich flavor.
- Pat dry the skin and rub the 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 the turkey cavity with a quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie the 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.
- 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.
- Insert Thermometer – 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.
Just like that – it’s ready for the oven! Also, I love this sweet photo from 2014 when we filmed this video recipe. It’s hard to believe my son is a teenager now!
- Baste Turkey – 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).
Pro Tip:
Temperature recommendations based on the USDA say the safe poultry temperature is 165˚F, but the deeper thigh parts should be at 170-180˚F to be fully cooked through.
- Rest the Turkey – Transfer turkey to a 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.
Make-Ahead
- To Refrigerate: You can fully prepare your turkey a day ahead – stuff, butter it up, cover, and refrigerate overnight. Remove from the refrigerator one hour before baking the next day.
- To Freeze leftover turkey: Shred the meat and transfer it to freezer-safe zip-top bags or use a food saver to squeeze out as much air as possible, then freeze for up to 3 months. Thaw in the refrigerator.
- To Reheat Leftovers: My secret to the best-tasting reheated turkey is our Leftover Turkey in Gravy. We make this every year on the day after Thanksgiving.
So many of you have made this roast turkey over the years, and it gives me so much joy to hear your success stories and see this turkey in photos from your Thanksgiving feasts.
Natasha’s Thanksgiving Menu
These are the classic Thanksgiving recipes that we can’t go without for our annual Thanksgiving feast. Only the best for the biggest cooking day of the year!
- Sweet Potato Casserole – my sister’s recipe
- Mashed Potatoes – buttery and ultra creamy
- Turkey Gravy – can’t miss this one!
- Cranberry Sauce – just 3 ingredients
- Apple Pie – with a flaky crust and best filling
- Pumpkin Pie (we alternate with Pumpkin Cheesecake)
- Cheesecake – always on the menu
- Sweet Potato Salad – a crowd favorite
I’d love to hear what is on your Thanksgiving menu this year in the comments below! And I’m so curious – do you make Turkey on Christmas as well? My Mom sure does! I hope you have a wonderful Thanksgiving holiday.
Juicy Roast Turkey Recipe
Ingredients
For the Turkey
- 12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed*
- Salt & Pepper, for the inside and outside of the bird
For the Flavored Butter
- 1 cup unsalted butter, softened, (2 sticks)
- 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
Instructions
Prepping your Turkey
- Remove thawed turkey* from the 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 and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey so they don't scorch in the oven.
Seasoning, Stuffing, and Tying up a Turkey
- Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
- Make Flavored Butter – In a medium bowl or in a food processor*, 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).
- 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.
- Pat skin dry and 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 cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to 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).
- Make Foil Shield – 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.
- Baste – 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*).
- Rest Turkey – 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 turkey 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.
Notes
*A food processor makes it much easier to blend the lemon juice into t he flavored butter, saving time and effort.
*Final Temperature – As the turkey rests, it will continue to rise to a final temperature of 165˚F at the breast and 175-180˚F at the thigh.
*Nutrition label is a rough estimate – remember that most of the butter and oil will remain in the pan when the turkey is done roasting.
Nutrition Per Serving
Filed Under
OH sorry forgot to ask one more thing, how come the onions and garlic that you put inside the turkey are unpeeled?
thanks
Peeling them is unnecessary, since they roast long enough to release flavor and you don’t actually eat them but discard after the turkey is baked.
Hello Natasha;
I like your blog very much. Being of Ukrainian culture, we know how to make the food taste best!!!
One thing though, my Mother and Grandmother never threw out anything….so garlic was peeled and baked in the Turkey and then the giblets and neck and wing tips and garlic were all mashed up, put through a sieve and then used for the gravy, often with wild mushrooms and a whole-wheat flour [or cornstarch] roux.
The gravy result with the butter and juices that came off the turkey and all the herbs made for an unbelievable gravy……ABSOLUTELY NO ONE WHO CAME TO MY MOTHER’S DINNERTABLE AT CHRISTMAS EVER THOUGHT TO COUNT CALORIES…..the food was so phenomenally tasting….
Your recipe is similar. My Mother never brined, used a lot of butter, lemon, garlic, parsley, dill, tarragon, thyme, rosemary, sage into the butter. Into the cavity was inserted peeled 1-3 heads of garlic, 2 onions, 2 lemons, and 2 Bay Leaves.
After the butter mixture was squeezed under the skin, the bird was roasted under 400 degrees F for +/-15-20 minutes, and then taken out and the top was covered with Smoked/ Maple Bacon strips [about 5-8], depending on bird size, and roasted in accordance with weight requirements.
Below the roast was cut up mirepoix [glazed carrots, celery, onion] peppercorns, crushed coriander seed, and one cinnamon stick [optional].
Cloves: Love it or leave it out…it carries a distinct taste.
Stuffing was made separately. Stuffing was made from: home-made cornbread [“mamalyga”], sage, parsnips, apples, spicy or Ukrainian pork garlic sausages, eggs, and lemon juice], moistened with some of the turkey drippings and home-made beef/chicken stock………..and, later, best of all, home-made bread [“Babka”] and cinnamon buns to die for!
As side dishes, piles of creamed mashed potatoes, green beans, roasted Brussels sprouts with bacon and garlic, Tsviki [horseradish and beet relish], sour cream, and much more.
Wow I want to go to your Thanksgiving dinner! 😉 Sounds amazing! Thank you so much for sharing that with me!
Hi Natasha,
My turkey is barely 7 lbs, should I do anything different from your recipe since my turkey is smaller?
thank you
I imagine you probably would only need half of the other ingredients. Any more of the butter spread and it would be excessive. I’ve never baked a turkey that small, so I can’t advise you on exact baking times with this recipe.
I plan to cook this turkey for upcoming holiday. If i let the turkey rest for few hrs will it loose its heat/warmth before serving to the table?
Hi Lena, I’ve let it rest for 2 hours and it was still warm at the table. 🙂
Will this reciepe work with a 19lb turkey
I think it’s best if it’s 15 lbs or less. With a 19lb turkey, you’d probably be better off with a brining recipe to ensure that the turkey is flavorful.
This is my first attempt to make turkey. There is such build up with having to brine. Have you found that brining helps or is necessary? Or not doesn’t make a difference?
With this recipe it isn’t necessary and you will still end up with a tasty turkey. I think it helps if it is a very large turkey and brining in general doesn’t hurt if you have an extra day to do it.
Hi Natasha,
I am wondering if brining a turkey is something you recommend? I know it’s not part of the preparation in this recipe but have you ever done it?
Hi Lyuba, it wouldn’t hurt to brine the turkey. It isn’t necessary in this recipe, but it is a good idea especially if you have a larger turkey.
I have a new Wolf range (all gas) and unsure if I should use regular bake or convection setting. For many years when I used smaller gas ovens, I had no problem cooking turkeys. However, for the past 5 years with a large DCS range, my turkeys did not cook evenly…parts were dry and parts were uncooked. I am concerned that a large oven might be the issue since recently when I a cooked a turkey breast and later some chicken parts in my new Wolf (convection), the meat was not evenly cooked. I am trying to remain optimistic about the turkey and would appreciate your advice on whether bake or convection bake would be best…and if there are any tricks to even cooking? I am excited to try your recipe! Thank you!
From everything I’ve read, they recommend the bake mode for turkeys. This page may help
Hey natasha,
do you baste the turkey again once you’ve finished roasting it at 430F?
Hi Yen. Yes, in step 3, after roasting at 430, “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.” You don’t have to bast a second time but you can if you want to at the end; it wouldn’t hurt 🙂
Do you put a lid on before putting in the oven, or leave it off and just use the foil??
Hi Sarah, I just used the foil per the recipe.
Can this recipe be used in a roaster pan? I use my oven for everything else 🙂
Hi Michelle, I’m not sure I understand your comment. Is it similar to the roasting pan I am using in my photos? I’ve only cooked turkey in a roasting pan in the oven.
Like this one
I don’t own one of those and haven’t tested this recipe in it so I really can’t say or advise on roasting time in that kind of roaster. Sorry I can’t be more helpful.
I wanted to ask if I can use one of those disposable heavy duty aluminum roasting pans or my turkey will cook differently in one of those? Is it better to invest in a good roasting pan?
I think it would work just fine but the heavy duty ones are nice because you can make the gravy in the same pan on the stove.
You can use them but its better to use a roasting pan. Simply because the meat sits on the bottom of the aluminum pan which will cook the bottom meat faster and drying out the turkey.
Hey there,
Was wondering if you use the insides for the gravy, do you keep them in the roasting pan with your turkey while you cook it?
Thank you
No, I remove them to make the gravy. There are enough juices from the turkey to make a super yummy gravy 🙂
This recipe looks delicious and I can’t wait to try it. Do you have a good gravy recipe?
Yes and it’s delicious! If you are looking for a good turkey gravy recipe, click here 😀 .
That gravy ink doesn’t work.
Thanks for the heads up, I just fixed it 😀 .
Hi just wondering about the neck and gizzards.. from the pictures it looks like you left it in the pan to cook along with the turkey? do you leave it there because you’ll eat that too? or does it help with the gravy flavor? and did you leave it the whole time during cooking until the turkey was done? i really want to make this turkey for thanksgiving, so any insight will help! thank you!
We like to eat the neck part. I have brother in law who eats the other stuff. It’s not necessary to keep it for the gravy. If you don’t like those parts, toss them 🙂
I make soup from turkey neck.. And its really good
That’s so smart! I love your idea!
Quick question: do you apply the foil (the first time) and take it off before you put it back in the oven? And then, the second time, put the foil on and leave it on when you put it back in the oven? Do you ever cover the whole turkey with foil while in the oven? Also, once cooked and cooled (before carving) do i take out all the stuffing before carving? When basting, do i baste the whole turkey?
Hi Gaby, the first time you put the foil on the turkey is just to fit it to the turkey – you want to remove it before it goes into the oven initially. Replace the foil after you baste the turkey and yes, baste the whole surface of the turkey. I don’t cover the whole turkey because I love it browned. You don’t have to remove the stuffing before carving since it is encased in the carcass of the bird and won’t get in the way of carving.
Thanks so much! I am hosting my first “friendsgiving” this Saturday and cannot wait to try this recipe! One more question (sorry), but when i put the foil on the second time and put it in the oven, will that keep the breast from browning? And so you don’t cover the whole turkey at any time just the breast correct?
No problem! 🙂 It continues to brown a little more as you can see in the photos but it doesn’t brown as much as the drums and wings because those are fully exposed to the heating elements.
I am writing my question again because I don’t see a response. I see responses to questions posted after mine, so I will just ask it again…
I was wondering how much (if any) lemon flavor do the lemons give the turkey??
Thanks
Hi Amy! I wonder if maybe there was a glitch in the comments since I don’t see any other questions from you. Sorry about that! The lemon provides great flavor both in using it in the butter and in the cavity. It also makes the turkey gravy tastier (p.s. be sure to make the gravy it’s super delicious!)
This looks great! I will be using your recipe for Thanksgiving this year. I will be thawing a 20 lb turkey and nearly everywhere I’ve read says to allow 20 minutes per lb for cooking time in a 350 degree oven. Did you use a fresh or frozen/thawed turkey?
Thank you! Yes, but keep in mind we start roasting at 430 first then reduce the heat to 350 to finish baking. I did use a frozen/ fully thawed turkey 🙂
I followed your recipe last year and my turkey came out so amazing. It was the talk of the day. Everyone loved it. I have been searching for this recipe for 3 days so I can make it again for thanksgiving this year and I just found it. OMG I am so happy that I found it. This is the best recipe that I have ever followed. Covering the breast of the turkey keeps it so juicy. I love this recipe.
Kay, thank you for such a nice review on the turkey, I’m so happy you enjoyed it 😀 . I will be making it soon again.
If you leave it out for an hour like you’ve recommended, won’t it get cold? *not an experienced cook, sorry if this is a stupid question.
If you cover it with foil it stays warm for dinner :). It’s important to let it rest before cutting into it.
My favorite dish for Thanksgiving holiday is baked apples with honey! !!! Love it!
That sounds just wonderful!! What is your method for making them? I’d love to try them!