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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Natasha, I only have extra virgin olive oil on hand, should I use it for the herb butter or should I omit it. Thank you, Joe
Hi Joe, I would use olive oil or vegetable oil since it has a higher smoke point. EVOO can make your kitchen smoky, roasting at higher temperatures.
Hi Natasha,
Wondering why you put the neck and giblets in with the turkey? More flavor? I thought people normally boil them for broth.
Also, can I use my rack that came with my roaster pan?
I personally do not use a rack, so the bottom of the turkey essentially self-bastes as it roasts. The bottom of the turkey has some of the best tasting meat on the entire bird, and most people miss it, but it’s ok with us because it makes for the best leftover turkey in mushroom gravy the next day. I personally like to eat the neck it has so much flavor. If you would like to omit them you can!
Natasha – long time follower and maker of your awesome recipes!
We’ve got a 17lb bird, I brined it last night with: 1.5cup kosher salt, 2cup brown sugar, apple cider vinegar, peppercorns, fresh oranges, garlic, thyme and rosemary.
I am SO confused for the salt part – it says to use 1tsp/lb of bird – 17tsp of salt sounds INSANE to me, but 1/2tbsp sounds like too little?
Or is the 1/2tbsp just for the butter mix, and then you’re using additional salt for the cavity and top?
THANK YOU and Happy Thanksgiving to you and your family!
Hi Mohammed! That’s correct, we just used 1/2 tbsp salt for this. If you brined your Turkey, it should already be salty enough that you could even skip adding any more salt and continue with the just the butter/herbs. Happy Thanksgiving to you and your family. I hope you love this recipe!
Hi Natasha, I was wondering could the flavored butter be prepared a day or two before using it on the turkey?
Hi Amina! I think that would be fine. The butter needs to be softened so that you can work with it when preparing the Turkey so you’ll want to allow it to sit out for a little while.
Hi Natasha,
Thank you for the recipe, I’m planning on making the turkey in 2 days. However, I have to bring the turkey( will use your recipe for that as well) but reading the comments am I understanding correct that if you brine it, you shouldn’t put any salt when you make the turkey using the above recipe?
That’s correct, Fary! Happy thanksgiving. I hope you love this recipe!
I am curious Natasha, why do you leave garlic and onion peeled??
HI Pierre, it’s just to save time – the veggies in the roasting pan and in the cavity are strained for the drippings so it’s not necessary to peel.
Ii am excited to try this recipe. I am wondering if I can use avocado oil instead of olive oil?
Hi Kristin, I haven’t used avocado oil to advise. If you give that a try, we’d love to know how it goes.
Hi Kristin! Any high heat oil will work. I hope you love the recipe!
Hi Natasha! I love your recipes and recommend your site to everyone! I’m very excited to make my first turkey this year and with your recipe. I didn’t realize that I bought a pre-brined turkey. My plan was to follow the recipe exactly, but skip out on any additional salt. What do you advise? It is a 15 lbs bird that I plan on prepping the day before.
Hi Alei! Even a brined and rinsed Turkey can be buttered and spiced up with your favorite herbs. This will still work, I would not add any salt though.
Hi, I did the same exact thing! This was my question too. It’s an All natural Glatt Kosher bird, 15 lbs. So leave out salt.
Hi Natasha! I’m cooking a 25 pound Turkey. I was planning on just doubling the butter mixture and stuffing. Do you know how much longer I will need to cook it? Still just 13 minutes per pound? Any advice would be great!
Hi Molly! Yes, still 13mins per pound but be sure to check it for doneness with a food thermometer.
To my stuffing I add 1 pound of crumbled sausage, cooked and drained f fat, and 1 apple, peeled and diced. Adds som3 additional flavors.
Thank you Natasha for the attached recipes. I definately will use them for the holiday dinners. Your the best!
You’re very welcome, Saul!
It looks like you left the giblets and neck in the roasting pan while you cooked it, did you? Also, do you remove the foil to brown the breast?
Hi Beth! Yes? You can leave them in the roasting pan. See the steps in the recipe card for instructions on when to apply the foil.
Has anyone worked this method with a cheesecloth instead of the tinfoil? How did it work out!
Hi Marisa, this is our tried and true method. One of my readers tried cheesecloth, here’s what she said “I searched for a recipe that would give me that perfect pretty bird but also moist and juicy. I tried several – cheese cloths, roasting upside down, etc but this is by FAR the winner, and the only recipe I use now.” I hope this helps.
Can I also use your brine recipe prior to using this recipe with the butter & parsley or will that be too much? what do you recommend?
Hi Ava! Brine is very salt-rich. You can still do the butter/herb mixture, I would just avoid adding any salt.
Do you wash the turkey with salt and pat dry? Also what do you think of brining?
Hi Gina! I don’t wash it. But do pat it dry during the prep (see note above). See my recipe blog for Easy Turkey brine .
I always cook my turkey in an oven bag. Do you think that would work with this recipe?
Hi Jill, I honestly haven’t experimented with cooking this turkey in a bag, so I’m unsure. If anyone else has tried, please let us know. I had a couple of readers report great results using a bag, but I just haven’t tested it myself to say if any modifications need to be made.
I always use an oven bag for my turkeys. I use a meat thermometer to test the turkey.
Happy Thanksgiving to you!!
I love this recipe, I make it every year and its perfect.
I was wondering, if you have ever made the Turkey in a slow cooker? A friend of mine said they made it in a slow cooker and I’m curious as to what your thoughts are on this.
I haven’t testes that yet to advise.
I’m planning on making 2 14 pound turkeys in one oven. Can I just follow this recipe as is?
Also, can I use 2 disposable aluminum pans for the 2 turkeys instead of a heavy roasting pan? Does the turkey just sit on the bottom of the pan or do I need a rack? Thanks again!!
Hi Taylor! That’s a lot of turkey! I love it. I have not tried making this in a disposable pan to advise. If you’re making two turkeys at once, it may take longer, but generally cooking two turkeys of about the same weight does not double the roasting time. Cooking time is determined by the weight of one bird. Just make sure there is sufficient oven space for proper heat circulation
I looks like there is a lot of lemon added to this. Does the lemon flavor come out strong? I don’t want it to overpower the flavor of the turkey.
Hi Kristie, it seems like a lot, but we believe we found the perfect balance! I hope you love it!
Do you taste the lemon in the turkey? I don’t like a lemony taste on my meat.
Hi Peggy! It’s not enough to leave a strong lemon taste but it smells amazing and adds nice flavor. You can leave it out if you prefer.
I plan on using this recipe for our Thanksgiving dinner this year, however, my daughter is dairy free so what is a good non-dairy butter substitute? Also, I will need to use an electric roaster to save space in the oven. Are there any changes that should be made when using an electric roaster?
Hi Kristie, I really wish I could be more helpful, but I haven’t tried this is a electric roaster to advise on any adjustments, but I bet it will work in that. Regarding butter, this recipe really relies on it so I wouldn’t omit it, I don’t have much experience with a dairy free butter substitute, you may try looking in the comments to see if anyone has mentioned a substitute that works. I hope you love this recipe.
Hi Kristie. My daughter is dairy free also. We like Smart Balance butter alternative, Earth Balance & Miyokos oat milk butter. Violife and Follow Your Heart make great dairy free products..I would try their butter if you can find it. Hope this helps 🙂
As a non-cook, my family was very hesitant about letting me cook the Turkey last year. I found and followed Natasha’s recipe and the turkey was a huge hit! Very juicy and full of flavor! Guess who’s cooking this years bird. 🙂
That’s awesome, Alan! Thank you for the wonderful feedback!