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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Helpful Reader Review
“I have been making your turkey recipe for a couple of years now every Thanksgiving and Christmas. My family has gone from not looking forward to turkey to RAVING about how flavourful, delicious and moist this Turkey is!” – Jennifer ★★★★★
Juicy Roast Turkey Video
This turkey recipe is well-loved with hundreds of 5-star reviews over the years. It’s fantastic! 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.
In this video, I’ll show you how to make this turkey, step-by-step so you can feel confident making “the year’s most important dish.”
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. 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
- Turkey – this recipe is written for an 11-15 lb turkey. A larger turkey will work, but bake time will vary (see chart below). You’ll also need salt and pepper to season the turkey inside and out.
- Flavored Butter – unsalted butter, olive oil, lemon juice and zest, garlic, parsley, salt, and pepper
- For the Turkey Stuffing – You can use my stuffing recipe, but I stuff the turkey cavity with onion, garlic, parsley, and a quartered lemon. 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 the stuffing reaches 165˚F in the center.
Don’t Forget to Thaw Your Turkey
Make sure you give yourself enough time to thaw and roast your turkey. A larger bird will take longer to thaw and roast, so plan according to the chart below.
Per the USDA guidelines, thaw your frozen turkey in the refrigerator 1 day for every 4 to 5 lbs of turkey. My 12 lb turkey took 3 days to thaw, while a 16 lb turkey would take 4 days. For a quick-thaw method, see my Spatchcock Turkey Recipe (you can defrost a 12 lb turkey in 6 hours).
How to Prepare Your Turkey for Roasting
- Defrost the Turkey – You should never cook a frozen or partially frozen turkey or it will cook unevenly. Follow the turkey thawing guide above, depending on the size of your turkey.
- 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 and set it on a roasting pan.
- 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.
- 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 170-180˚F on the temperature probe and the turkey breast at 165˚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 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. 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!
I’d love to hear what is on your Thanksgiving menu this year (scroll down to see my personal menu). And I’m so curious – do you make Turkey on Thanksgiving AND Christmas? My Mom sure does and I love it! I hope you have a wonderful Thanksgiving holiday.
Juicy Roast Turkey
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, peeled and quartered
- 4 garlic cloves, peeled and halved
- 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 then discard the paper towels. 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
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”
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
- Mashed Potatoes
- Turkey Gravy
- Cranberry Sauce
- Apple Pie
- Pumpkin Pie (or Pumpkin Cheesecake)
- Cheesecake
- Sweet Potato Salad
- Au Gratin Potatoes
- Stuffing
Hie Natasha,
Thank you for such a simple, yet tasty and juicy turkey recipe. I have always been apprehensive about roasting my own turkey fearing it will dry out. However this year because of restrictions, I had to make my own Christmas dinner and I must say, I was pleasantly surprised by how the turkey turned out super juicy and so, so tasty. I made an 8 pound turkey, followed the recipe as is. My ovens an electrician forced oven and this recipe worked out perfectly. Thank you so much, this is a real keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe is so easy to follow and the turkey was perfect. I used the convection Roast option of my oven with the built in temperature probe. Thank you for sharing your recipes!
So great to hear that it turned out perfect, Lisa! Thank you for sharing that with us!
Hi! I’m from Malaysia. 1st Time roasting turkey for Christmas cuz was fascinated by how easy you do it. Follow your recipes exactly and thanks to your video on how to perfect it. It turns out so good, crispy skin and juicy meat. Everyone enjoyed my Christmas eve dinner. Merry Christmas to you and your family.
Yay, that is fantastic! I’m glad you enjoyed your Christmas eve dinner!
I made a perfect Turkey for this Christmas. Thanks for the recipe. Note that if your turkey is already pre-seasoned, please use less salt or the gravity will be too salty.
Wonderful to hear that! I’m glad that you enjoyed this for Chrismas, thanks for your excellent feedback.
Made this for Christmas lunch, cooked it in the Weber kettle, it was superb, incredibly moist , tasty and tender.
Perfect! Thanks for sharing that with us, Lynne.
The best Turkey ever!!!! I am always stressed about making Turkey. But this one is the best!!! Thank you so much!!!
Love it! Thanks for sharing, Tanya. I’m glad you enjoyed this recipe.
Thank you Natasha. I was roasting a turkey for the first time. Believe me I followed your recipe to the last dot. It was a great success. Had a 15lbs turkey. It was so juicy and my family & guests loved it to bits. Thanks a ton.
Great to hear that! Thanks for sharing that with us.
Hi ! Im 22 y/o and will be using your recipe to make my first turkey for christmas. Wish me luck!
Best of luck, Samantha. You got this! I hope you love this recipe!
Hello Natasha,
best Christmast wishes from Germany.
This Year I will make a Turkey for the first time. I could only get a Turkey with 36 pounds.
I think I need help!!
How long does it take in the oven and how many degrees?
Thanks in advance!
Kind regards
Sylvia
Hi Sylvia, I have never roasted one that large but one of our readers shared some notes in the post above for cooking a larger bird. I hope that helps.
Hi Natasha, my family loves this recipe! We made it last year for Christmas and it was the best turkey we’ve ever had. We’re having a smaller Christmas this year so we’re only using a 8lb turkey. Would this recipe still work?
So great to hear that, Jen. Yes, I imagine that would work so well!
Hi, I have an 11lb turkey for Christmas this year, are the cooking times and temperatures the same? I have an electric fan oven and always worry this dries things out too much though traditionally would have covered the breast with streaky bacon to help keep in the moisture. Richard in the UK
Hi Richard, this will work with an 11-pound turkey. We do note in the recipe that “you will bake about 13 min for every pound of turkey)”. Since your turkey is slightly smaller, I recommend adjusting it by 13 minutes and checking back to make sure it is done but not overcooked.
hi Natasha i will try to make a roast turkey this Christmas hope it will turn out right , will follow your recipe thank you for sharing this recipe of yours🥰
Sounds like a great plan, Jessica. I hope it becomes a hit!
Hi Natasha! I am so excited to make this turkey with my mom for Christmas. Do you have a recipe for the gravy?
Hi Mimi, we sure do. You can find our gravy recipes HERE.
This sounds great but doesn’t the turkey get cold sitting for an hour
Sharon Johnson
If it’s covered with foil then it should be all good
Wonderful recipe. Thank you. Dale
You’re welcome, Dale. Glad you liked it!
This was the recipe i used when making my first turkey. It was super easy and so delicious! I made it to take to a friendsgiving last year and it was a big hit! i made it again the following week for just me and my fiancé. And am making it today! Although i messed up and forgot to buy the turkey so had to buy a “ready to bake” turkey in a bag and am improvising adding everything in a bit… hopefully it turns out close!
I hope it turns out for you, Hayleigh! I’m glad you enjoyed this last year.
Hi Natasha,
Could I replace the lemon with an orange? I usually use orange juice (plus butter, wine, rosemary, etc.) to baste my turkeys so I wanted to ask.
Thanks!
Hi Melissa, 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
Hi Natasha: I have never made a whole turkey before. Your recipe gives me confidence that I can do this!
I have had a 13 pound one defrosting in fridge (no room to have kept it in freezer). Plan to cook it 7 days after buying it – is that okay?
Can I prepare it the night before so that it is ready to stick in the oven the next morning.
Hi, it recommended that when thawing a turkey in the refrigerator you give it at least 1 day of thawing for every 4 lbs of turkey. A thawed turkey can be kept in the refrigerator 1 to 2 days which puts it just over 5 days. 7 days is pushing it based on what I found online, but I recommend you do some googling to see what you come up with.
Amazing! We made it this Thanksgiving (minus lemon and lemon zest). Truly so moist and the best turkey I have ever made! Thanks Natasha!!🦃
You’re welcome, Mary! I’m so glad you enjoyed this recipe!
I’m excited to try this recipe, however, I need to put in the oven before work and so is there a temperature that would slow cook and have same results?
Hi Jodie, I haven’t tried slow cooking a whole turkey so I am not able to provide instructions on that, but I bet it can be done, but you might need to search up some different instructions for slow cooking.
Hi Mary! I doubt you’ll even see this message, but do I understand you made this recipe WITHOUT the lemon and zest? I have family who do not like that flavor… It was still good?? Thanks!
I’m so PROUD of myself 😌 and that’s thanks to YOU NATASHA! I made this turkey recipe for this Thanksgiving and I couldn’t get better results! Honestly, I’ve never ever tried a juicier turkey! The flavors-spot on! Everyone loved it and were talking about how juicy it was. Recipe is very well written and easy to follow. I was confident in this recipe from the beginning based on the raving reviews and it didn’t let me down!
By the way, almost all my thanksgiving dishes were made with your recipes.
Thank you Natasha!
Are you working on a cookbook?
We are in the planning stages! Stay tuned!
I’m so happy you love our recipes, Francesca! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment!