A perfectly roasted turkey is more than just a holiday meal—it’s the heart of the celebration, the one dish that makes everyone gather around the table. To get the ultimate turkey, you want crispy, golden skin and meat that's juicy, tender, and full of flavor. This recipe covers every detail to make your turkey the star of the feast.
How to make the Best Juicy and Flavorful Turkey
Ingredients:
For the Turkey:
12-14 lb whole turkey (thawed if frozen)
1/2 cup unsalted butter, softened
Salt and freshly ground black pepper
2 tbsp olive oil
For the Herb Butter:
1/2 cup unsalted butter, melted
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh sage, chopped
4 cloves garlic, minced
Zest of 1 lemon
For Stuffing the Turkey:
1 lemon, quartered
1 onion, quartered
2 stalks of celery, roughly chopped
1-2 sprigs each of fresh rosemary, thyme, and sage
For Basting (Optional):
1 cup chicken broth (or turkey broth if available)
1 cup white wine (or additional broth)
Instructions
1. Prepping the Turkey
Thaw and Dry: If your turkey is frozen, thaw it in the refrigerator, allowing 24 hours for every 5 pounds of turkey. Pat the turkey dry with paper towels to help the skin crisp up during roasting.
Season Generously: Rub the inside of the turkey with salt and pepper. Seasoning the cavity helps to add flavor to the meat from the inside out.
2. Herb Butter Magic
Prepare the Herb Butter: In a bowl, combine the melted butter with chopped rosemary, thyme, sage, minced garlic, and lemon zest. Mix well until the butter is evenly infused with herbs.
Butter Under the Skin: Gently loosen the skin over the turkey breasts using your fingers, being careful not to tear it. Spread half of the herb butter directly under the skin, then spread the rest on the outside of the skin for an extra-crispy finish.
3. Stuffing for Flavor (Optional)
Stuff the cavity with quartered lemon, onion, celery, and fresh herbs. These aromatics infuse the turkey with subtle flavors without being overpowering.
4. Truss or Tuck the Turkey
For even cooking, tuck the wings under the bird and tie the legs together with kitchen twine.
5. Preheat and Start Roasting
Preheat your oven to 325°F (165°C). Place the turkey on a rack in a large roasting pan. Drizzle the olive oil over the skin to help it crisp up.
6. Roasting Tips for Perfect Juiciness
Place the turkey in the preheated oven, uncovered. Plan for approximately 13-15 minutes per pound of turkey for an unstuffed bird.
Baste Every 30-40 Minutes: Baste the turkey with chicken broth or wine, pouring a small amount over the bird each time. This step helps keep the meat moist and adds extra flavor.
Check the Temperature: About 2 hours in, start checking the internal temperature with a meat thermometer inserted into the thickest part of the breast (should read 165°F) and the thigh (should read 175°F).
7. Rest and Carve
Once the turkey reaches the correct temperature, remove it from the oven. Tent it with foil and let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
8. Carve and Serve
Carve the turkey, starting with the legs and then slicing the breast meat. Serve with your favorite sides, and enjoy!
Tips for Success:
Butter Overload: Don’t be shy with the herb butter. It adds incredible flavor and helps keep the meat juicy.
Resting is Key: Resist the urge to carve the turkey immediately. Resting is crucial for juicy slices.
Make Gravy with Pan Drippings: After you’ve removed the turkey, use the pan drippings to make a delicious gravy. Simply skim off the fat, add some flour, and slowly whisk in turkey broth or white wine to make a savory, smooth gravy.
This turkey recipe is sure to impress, whether it’s your first time hosting or you’re a seasoned chef. Enjoy your feast!
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