Best Juicy Turkey Recipe
User Reviews
4.7
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs
-
Additional Time
30 mins
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Total Time
3 hrs 30 mins
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Servings
8
-
Calories
910 kcal
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Course
Main Course
-
Cuisine
American
Best Juicy Turkey Recipe
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Juicy Roast Turkey is easier than you think with my buttery recipe, a bottle of bubbles and fresh herbs.
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Ingredients
Turkey:
- 1 12-15 pound turkey
- 1/2 cup butter , softened
- 2 tablespoons dried parsley
- 2 tablespoons fresh Rosemary , minced
- 2 tablespoons fresh thyme , minced
- 2 tablespoons fresh sage , minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 apple , cored and qaurtered
- 2 celery stalks , roughly chopped
- 1 white onion , peeled and quartered
- 1 750 ML bottle sweet sparkling wine*
Turkey Gravy:
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups low sodium chicken or vegetable broth
- 2-4 tablespoons turkey drippings**
- coarse sea salt & pepper
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Instructions
Turkey:
- Preheat the oven to 350°F. Line a large roasting pan with aluminum foil (for easier clean up).
- In a small bowl, combine the butter with the parsley, rosemary, thyme, sage, Kosher salt and ground black pepper.
- Using your fingers, loosen skin from turkey meat. Massage the butter mixture between skin and meat, and also a little in the cavity.
- Stuff the cavity with the apple, celery and onion.
- Place the turkey, breast side up, in the roasting pan.
- Pour the champagne (or ginger ale) over the turkey. Cover loosely with aluminum foil, being careful to not have aluminum foil touch the skin.
- Bake the turkey for 3 hours, basting once per hour. Remove and take off aluminum foil. Baste with juices and champagne in the bottom of the pan.
- Return to the oven uncovered for 30 minutes, or until internal temperature reaches 180°F at the meatiest part of the thigh. Turkey should be a golden brown.
- Remove from oven and carefully tent with aluminum foil. Allow to rest for 15-30 minutes while you make the gravy.
- Remove cavity stuffing, carve and serve with turkey gravy.
Turkey Gravy:
- Melt the butter in a medium saucepan over medium heat. Whisk with flour until a paste forms.
- Continue to whisk until the roux (butter and flour) start to brown and become fragrant, this can take up to 15 minutes depending on how hot your stove is.
- Slowly add the broth, whisking well until smooth. Add the drippings.
- Taste test for seasoning and correct with salt and pepper. Reduce heat to low and keep warm until ready to serve.
- If you’ve tried this recipe, please come back to give it a rating and let us know how you liked it in the comments or star ratings!
Equipments used:
Notes
- *You can substitute Ginger Ale for sparkling wine.
- **Place liquids from under the turkey into a fat separator. Pour from the bottom and skim the top for leftover seasonings and browned bits which add flavor to the gravy.
Nutrition Information
Show Details
Calories
910kcal
(46%)
Carbohydrates
7g
(2%)
Protein
114g
(228%)
Fat
41g
(63%)
Saturated Fat
15g
(75%)
Cholesterol
407mg
(136%)
Sodium
1577mg
(66%)
Potassium
1354mg
(39%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
840IU
(17%)
Vitamin C
6.1mg
(7%)
Calcium
101mg
(10%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Calories | 910kcal | 46% |
| Carbohydrates | 7g | 2% |
| Protein | 114g | 228% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 407mg | 136% |
| Sodium | 1577mg | 66% |
| Potassium | 1354mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 101mg | 10% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
90 reviews
Excellent
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