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4.9 from 84 votes

Juicy Turkey Recipe

Become the hero of your holiday party by serving up the juiciest turkey ever! This guide includes everything you need to know to make the best turkey you’ve ever had. You – and the whole family – are going to love it!

Prep Time
1 hr 15 mins
Cook Time
2 hrs
Resting Time
20 mins
Total Time
3 hrs 35 mins
Servings: 12 servings
Calories: 593 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 whole turkey
  • 1 cup salted butter sliced
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

    Cup of Yum
  1. Use a thermometer to test the internal temperature of the turkey to make sure no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.
  2. Fill 2 plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees. 
  3. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat. 
  4. In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat. 
  5. Insert an oven-safe thermometer probe so that the tip of the probe is in the center of the breast of the turkey. The probe should be inserted from the neck area and be parallel to the roasting pan. (optional)
  6. Bake in the preheated 350 degree oven until the internal temperature of the breasts reaches 150-155 degrees. Baste 1 to 2 times if desired. 
  7. Use an instant read thermometer to test different parts of the bird for doneness and to ensure that the breast meat really is 150-155 degrees in the center. The dark meat in the legs should register between 175 and 180 degrees F. 
  8. Once the internal temperatures reach their desired level, let the turkey rest 20 minutes before carving. 

Nutrition Information

Calories 593kcal (30%) Carbohydrates 1g (0%) Protein 70g (140%) Fat 34g (52%) Saturated Fat 14g (70%) Cholesterol 273mg (91%) Sodium 496mg (21%) Potassium 745mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 823IU (16%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%
Carbohydrates 1g 0%
Protein 70g 140%
Fat 34g 52%
Saturated Fat 14g 70%
Cholesterol 273mg 91%
Sodium 496mg 21%
Potassium 745mg 16%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 823IU 16%
Calcium 49mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.