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
Hi Natasha, which thermometer do you use that you may recommend? I had bad experiences getting ones that don’t work 🙁 thank you!! Also I loveee your apron!where is it from?:)
I use a cheap one from Good Cook brand that I’m not really crazy about. I’m actually looking for a good one myself that I can keep on the outside of my oven. I will definitely share it in my shop when I find a great one 🙂
What if you use a smaller turkey?
A smaller turkey will work fine. I have not tried it with a smaller bird so I can’t give you exact times for baking. I wish I could be more helpful. I’d recommend using a meat thermometer and to check for doneness, roast until juices run clear when sliced between the leg and thigh.
Omg!!! This recipe is seriously the best! I had a 15 lb. turkey, my bf found this recipe and I whipped up the butter,oil,garlic and etc. It cam out perfeft, I went to cut into the leg amd the meat fell right off the bone, I went to test the breast and it split amd fell right off the sternum!!! The dropping taste great on the meat too. So flavorful and tender. Thank you.
Awww your review is seriously the BEST! 🙂 Thank you so much Christa 🙂 You’re making me hungry for turkey!
Thank you for the recipe… I am a seasoned cook, but turkeys have not been my favorite to cook, so after the third disaster , I swore off cooking turkey and let everyone else cook them. 🙂 Tried this recipe which is very easy to follow and lo and behold…the perfect turkey!!! very good..I cooked it a little longer until the legs detached slightly from the body and it was great!! Thank you for sharing!
I’m so happy to hear that! Thank you for sharing that with me!
For the very first time i bakes the turkey for Christmas… and used this recipe. It was DELICIOUS. i had non turkey eaters eating the turkey. I have had my aunt and sisters cook the turkey since i am no novice at cooking, but your recipe was simple, easy to follow and turned out AWESOME. keeping the print out for future turkey bakes. Thank you for making our Christmas dinner an outstanding one with your recipes.
Awe that is wonderful! Thank you so much for sharing that with me. I’m honored that my recipe graced your table at Christmas! 🙂
I made this turkey and it was delicious. Soft tender and juicy. Best turkey every. Resting the turkey is so very important as it give the turkey a chance to reabsorb the juices that would be released if it was cut when hot.
Rianne, thank you for such a nice review 😁, it’s quiet a compliment.
I just have a question. Why do you not want to use extra virgin olive oil? What is the downside of using the extra virgin?
The only downside is that it burns at high heat – it doesn’t have a high smoke point so it’s not ideal for high baking temperatures.
I like to use Avocado oil. It has a mild flavor and an extremely high smoke point at almost 500 degrees. No smoke means no weird bitter flavors. Cheers!
I started using it more this year also and I completely agree. It’s a very good oil and one of the healthiest also!
thank you so much for this incredible recipe natasha. Wish you and your family a very Merry Christmas filled with joy & blessings
You are welcome, I’m glad you liked and thank you for the wishes 😀.
What adjustments to recipe would you make for a 25 lb turkey?
Hi Rachel, please see the note in the upper third of the post, below the list of ingredients 🙂
Ok I think it is a time to share my experience with Roast Turkey. I did like you researched lots for the best turkey. Of course, I did cooking as you did and Dr. Alton Brown, why did I do it? Because I have checked previously with a chicken and it worked great. I made my own butter, lemon, and herbs rub similar to what you did, Ina, and Romsey. I was extremely scared to roast turkey because it was my first time doing in my new kitchen and in my lifetime. I was scared as well because I had 20 lbs turkey, and you know overcooking and dry breast is a greater chance comparing to 12-15 lbs turkey. But from my own experience as I like to make experience not only in my work (previously in University) but in my kitchen as well:
1. Took me 4 days to thaw turkey
2. Marinated turkey with butter and herbs for 2 days,
3. Cooked on HI for 30 min and rest at 350 oF
4. 10 min per lb. (what? Yes 10 min per lb)
5. Internal temperature between breast and tight registered 160 oF.
6. Took out of oven and Covered well with heavy duty aluminum oil and did let it rest for 2 hours.
Yes for 2 hours (Ramsay’s tip – rest turkey for almost the same time as a cooking time).
Guess what how it turned out? one person who ate 4 turkey in 3 days he told that this was the most delicious turkey. My husband (who always know a clue of good food because he eats lots of doctor’s lunches) told that turkey was awesome (juicy, crispy skin, and etc.). ok. I got lots of compliments.
Yes in order to get juicy breast it is good to rub with butter and lemon under skin. Butter and lemon is a key ingredient for a delicious juicy breast.
Yes and about salt, I have rubbed inside, outside, cavity of the turkey with total of 8 ounces of Kosher Salt.
Thank you so much for sharing that!! I’ll definitely refer back to your notes when making a larger bird. You’re so nice to share!! 🙂
Wondering if you have done this recipe with a 6 lb or so chicken. If so how long to cook it at the lower temp?
Hi Liz, I actually have not tried it with a smaller bird so I can’t give you exact times for baking. I wish I could be more helpful. I’d recommend using a meat thermometer and to check for doneness, roast until juices run clear when sliced between the leg and thigh.
I have cooked chicken with extactly the same technique but different butter rub. It was delicious i have received lots of comments. (don’t forget to cover with aluminum foil chicken’s breast). It took about 1 hour and 30 minutes. It depends on oven, my electrical wall oven has a convection roast and it cooks faster comparing to gas ovens.
Why do you recommend not using extra virgin olive oil?
It has a low smoke point so it’s not ideal for high temperature cooking. This turkey starts off roasting at a pretty high temp.
Thank you! It was my first turkey and it turned out great! My family complimented it and and asked for a repeat. The gravy, though, was the best gravy I’ve had in years!
Oh I am so happy to hear that! Thank you so much for sharing that with me. 🙂
Dear Natasha! thanks a lot for this incredible recipe! Our turkey was 7 kg (about 15lb) and it took 3 hours at 180C. It was my first turkey and it was better than I expected! Also I added one quartered granny smith apple to stuffing and it worked well.
I love the idea of adding Apple to the stuffing. Thank you for sharing that and your great review!
Dear Natasha,
Thank you so much for your helpful blog and turkey tips…including quick responses to all of our questions. I used your recipe and the flavor was wonderful…and the gravy was superb (varied your recipe a bit). Because I was gun shy about under cooking turkeys from previous years, I cooked this bird about 45 min too long and it was somewhat dry (should have stuck to your instructions!). I did turn the rack several times when basting and turkey was very evenly browned in my new Wolf range.
By the way, can you recommend a fail-safe oven thermometer?
Thank you again for all your help!
Janet
Thank you so much for the great review! I’m glad you enjoyed the recipe and gravy too! With a thermometer, the best way to search for one is by looking at reviews on Amazon. At least that is how I make decisions about purchasing cooking tools. I have an inexpensive one by good cook brand and it is good if you have a glass oven door so you can see the thermometer through the door. There are some that you can read from outside of the oven when the probe is in your meat, but I don’t have one of those so I can’t really recommend a specific one.
Hey Natasha, this was the first time I ever made a turkey for my fam bam. It was bomb dot com! thank you soooo much for doing a step by step tutorial seriously! I don’t know what I would do without you!
P.s. It was def husband approved.
Lily, thank you for such a nice review, I’m so glad you liked it 😀 .
I had to postpone thanksgiving today and I’m cooking my turkey now. I’m just a little confused about the cooking time. Other recipes I’ve seen said a 12 lbs turkey will take a total of 2 hours and your recipe is a total of 3 hours. I’m just worried about having either and underdone or an overdone turkey. Any advice??
Kelly, I’ve done this turkey several times using these instructions and it has never turned out underdone 🙂 . I do always recommend having a thermometer per the recipe instructions for perfectly done turkey and peace of mind. Let me know how it turned out.
Second year making my own turkey.. and this recipe came out great!! Thanks for sharing.
Trisha, thank you for the great review, I’m glad you enjoyed it 😀 .
Amazing turkey … It was a big hit on our thanksgiving table.
I’m so happy to hear that! Thank you for the awesome review! 🙂 Happy Thanksgiving!
Caution: I used a roaster pan with the turkey raised up from the bottom. When the butter started to melt and drip down into the hot pan, it splattered and hit the sides of the oven, causing burning and smoking. We solved this by totally covering the bird instead of just the triangle on the breast as the recipe says. Turkey came out pretty good, not amazing.
Yikes I haven’t tried it that way but now I’ll be sure not to. Thanks for sharing! I think the turkey comes out more flavorful and juicier if it roasts in the juices.