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
I tried this recipe on Thanksgiving for work and it was AMAZING!!!! I do have just one question, I had a hard time spreading the butter mixture in the skin after I spread it under the skin…I did dry the top but it wanted to stick to my hands more than anything. Do you have a secret or a suggestion to help it spread easier. Thanks again for the amazing recipe
Hi Michelle, I’m so glad you loved the recipe!! If the butter is not mixed until the lemon juice is fully incorporated, it is a little harder to spread but still do-able. I suggest patting the butter on in a thin layer with your fingertips rather than trying to spread it out. It doesn’t have to be perfect so no worries 🙂
Made this today for an after Thanksgiving, Thanksgiving. I made a 28 lb turkey. I basically doubled everything, though I couldn’t fit the doubled stuffing inside. 🙂 I also used regular butter since I forgot to get the unsalted. After the 20 min at high temp I cooked it for 5.5 hrs and it was done. I let it rest the full hour. It was the moistest, juiciest turkey I’ve every had. when I transferred it to the carving board to rest, the legs literally fell off the turkey it was so moist. My husband said it came off the bone like pulled pork! He had a hard time slicing it because it would fall apart it was so moist. Have I said it was moist? LOL I did make the gravy. I didn’t even have a cup of drippings left after I took off the fat. So I added water, then when that heated added milk. It was still good but I think I could have done better. When my son when to make a plate after it had been in the fridge for a couple hrs he said he couldn’t believe how moist it was. I said are you just saying that to make me feel good? He said, no! When I pulled it out of the bag I could feel it squish it was so moist. 🙂 Ok. I’m done saying moist.
Lol, I’m glad to hear the recipe is such a success! Thanks for sharing your wonderful review Dayna!
Oh My Goodness, This is a Great Recipe!
I used this roasting recipe and technique for yesterday’s 20 lb Thanksgiving Turkey. I multiplied the ingredients by 11/2 (e.g. I measured the regular recipe amount then added half that amount). I basted every 30-45 minuets. Oh my goodness! Even the breast meat was succulent. And, even better, the whole turkey was wonderfully flavored. I used both an aluminum breast foil and leg foil. The skin was tasty and had wonderful crust on top with softness underneath. Even today, after refrigeration and reheating, the breast meat was tender, moist and flavorful! I used an electronic roaster to bake the turkey. If using a roaster, I highly recommend using a doubled sheet of foil between the turkey and lifting rack. The foil provided a bottom surface so I could add the butter mixture to the inside and outside of the turkey. Plus, it helped during the lifting of the turkey into and out of the roaster. I also recommend making foil tents for the legs. The roaster browns the skin rather early in the baking. My 20 lb bird cooked in 31/2 hours in the roaster. In a traditional oven, that weight might have required 5 hours. THANK YOU so much for this recipe. This is the first turkey I’ve prepared in decades. Your recipe made it wonderful!
You’re welcome! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your fantastic review with other readers!
Made the lemon garlic turkey and Hubble and kids loved it. ThAnk you so much.
You’re welcome Sandy! I’m happy to hear the whole family enjoys the recipe. Thanks for sharing your great review!
Made this recipe yesterday. This was the best turkey we’ve ever had. I used a 16.5lb turkey and for the flavored butter I used 1 stick of butter, 2 tblsp olive oil, juice from 1/2 lemon, dried parsley, and for the garlic and s&p I used M salt. I also sprinkled the inside with M salt. I also made the gravy and it was the best gravy we’ve ever had. I used the 1/4 cup of milk. Everyone raved about the Turkey & the gravy and everyone wanted the recipe. My new go to recipes. Thank you for sharing.
You’re welcome Susan! I’m glad to hear the recipe is a HIT! Thanks for sharing your fantastic review with other readers!
Excellent – First turkey I’ve ever made and everyone raved. Thanks so much for sharing!
You’re welcome Kirsten! I’m so glad to hear that. Thanks for sharing your great review! 😊
Made this for Thanksgiving and it was fabulous!!! Thank you so much for the wonderful detailed instructions and pictures. This recipe is definitely a keeper!
You’re welcome Jennifer! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your fantastic review !
I tried this today and it was amazing! I’ve never had a turkey this moist.
If you want to impress family and friends, this is your go to recipe.
Just remember to cut your slices a little thicker to keep the juices in.
I’m so glad to hear that everyone loves the recipe! Thanks for sharing your excellent review Karen!
Tried this recipe using and I’m happy to say it was a hit! The chicken breast was tender and juicy. Thank you!!!
You’re welcome Moses! I’m glad to hear everyone loves the recipe! Thanks for sharing your wonderful review!
It’s about to come out of the oven! Excited to give this recipe our first whirl. Wish me luck!
Awesome!! I hope you love the recipe and Happy Thanksgiving!!
This looks amazing! I just followed your recipe and threw in my bird, It already smells amazing.
Happy Thanksgiving y’all.
That’s awesome!! Happy Thanksgiving!! 🙂
Do you cover the turkey with at lid once it is in the oven or do you just use the foil you put on there.
Dennis, start roasting uncovered for the first 20 minutes then apple the foil triangle and keep that foil triangle on the remainder of time in the oven.
Do i bake it covered or uncovered?
Hi Gulzada, start roasting uncovered for the first 20 minutes then apple the foil triangle and keep that foil triangle on the remainder of time in the oven.
hello and happy thanksgiving!! I have one question, do I leave the aluminum foil on the entire time? I’m just worried about the skin!! Thank you so much!!! 😊
Hi Stephen, from the time I put it on when I reduce the temperature down, I do leave it on for the remaining time.
I have been fixing your Turkey for the last four years and it never fails me,so thank you so much….I wanted to know as I am currently cooking because this step I always forget ,after you put the turkey in at 430 then you baste it and reduce the temp to 350 do you use the foil triangle cover to stay on the turkey for the remainder of cooking…
Hi Shonta, I’m so glad you love the recipe!! Yes, you keep the foil cover on the remainder of cooking 🙂
Do you keep basting after you reduce the temperature? If so, how often?
How should I follow this recipe for a 23 lb bird?
Hi Jeanne, please see the “Note” section towards the top on using a 23lb turkey.
This is my first time cooking a turkey , quick question does the temperature prob stay in the turkey the hole time its cooking ?
Hi Mayra, since it is not an instant read thermometer, do keep it in the turkey the entire time while cooking. It is oven safe so it’s safe to do so.
I am so sorry I meant 8lbs!!
Hello! I did this recipe last year and loved it but I am having less people over this year and I was wondering if it was possible to do this recipe with a much smaller 4 lb bird?
Hi Lauryn, I haven’t personally tested with a smaller bird like a chicken but I love that idea and I bet it would work great. I would decrease the amount of butter mix proportionally and yes decrease the bake time. I have had a couple of readers report great results using this recipe for chicken (and also covering the chicken breast with foil). One of my readers said it took about 1 1/2 hours for a chicken, but it would really depend on the size of the chicken and I would suggest using a thermometer to check for doneness.
Oh my gosh I’m SO excited to try this! It’s currently in the OVEN! Your video was short, concise, funny, and really it was just perfect! Thank you!!! Easy and simple ingredients I can’t wait to eat this in 3 or so hours!!!
Thank you!!
That’s wonderful and I hope you and all of your dinner guests LOVE the turkey! Happy Thanksgiving!!