The Juiciest Roast Turkey Recipe
User Reviews
5
The Juiciest Roast Turkey Recipe
Description
This recipe involves whipping softened unsalted butter with fresh chopped herbs (parsley, thyme, rosemary, sage) and minced garlic, seasoned with sea salt and black pepper, to create a flavored butter spread. The fresh turkey, weighing 12-14 pounds, is patted dry and its cavity filled with lemon wedges, bay leaves, and parsley sprigs to add aroma during cooking. The key technique includes separating the skin from the breast meat carefully to apply the herb butter under the skin on both the breast and back of the turkey, which helps keep the meat moist and flavorful as it roasts.
Roasting the turkey on the oven's bottom rack allows even cooking of the large bird. After roasting, the turkey can be wrapped in foil or placed in a cooler to keep warm up to 90 minutes prior to serving. The recipe suggests various herb butter variations and emphasizes thawing and storage advice. Reheating instructions include using chicken stock and gentle warming in the oven or microwave.
These details highlight a methodical approach to creating a well-seasoned and moist roast turkey with practical preparation and after-cooking tips to maintain texture and flavor.
Ingredients
- 1 pound unsalted butter softened
- 3 tablespoons parsley Italian flat-leaf, chopped, fresh
- 2 tablespoons thyme chopped fresh
- 2 tablespoons rosemary chopped, fresh
- 2 tablespoons sage chopped, fresh
- 5 garlic cloves, finely minced
- 1 ½ tablespoons salt sea salt
- 3/4 teaspoon black pepper
- 12-14 pound turkey fresh
- 1 lemon cut into wedges
- 6 bay leaf
- 10 parsley Italian flat leaf, sprigs
- 12 smoked bacon strips
Instructions
- Start by whipping the unsalted butter in a stand mixer with the paddle attachment on high speed until it becomes light, and fluffy, which takes about 5 to 7 minutes.
- Add the chopped parsley, thyme, rosemary, sage, garlic, salt, and pepper to the butter and mix on low speed until it is mixed in. Taste it to make sure it is seasoned enough. Set it aside.
- Bring out the turkey and make sure it is patted dry inside and out with paper towels.
- Stuff the inside cavity with lemon wedges, parsley sprigs, and bay leaves.
- Using clean hands, use your fingers to pierce between the skin and the meat on the breasts to separate the two but also to keep the skin connected to the turkey and intact. Flip the turkey over and do the same on the backside. See the video.
- Evenly divide the herb butter and place it under the skin on both sides of the breasts and underneath on the back. Butter may spill out a little bit, but it’s ok.
- Flip the turkey back onto its back and truss it using butcher’s twine.
- Place the turkey breast side up on a rack in a pan and roast in the oven on the bottom rack at 450° for 22 to 25 minutes or until browned on top.
- Remove the turkey and flip it over. Be careful, as the turkey is hot and you should use gloves and towels.
- Wrap the top with several strips of bacon, making sure to cover it.
- Place it back in the oven and roast at 350° for 90 minutes to 2 hours total or until browned and cooked throughout. You should figure about 9 to 11 minutes per pound.
- After about an hour of roasting time with it wrapped in bacon come back and remove it and return to the oven for the remaining cooking time. Sometimes the bacon won’t be completely crispy and that’s ok. It doesn’t matter if the bacon is chewy or crispy, it’s now time to brown up the back side of the turkey. Keep an eye on the bacon throughout the process, as you do not want it to burn.
- Once the turkey is done cooking and has an internal temperature of 165° in the thickest part of the breast or thigh, remove it and let it rest for 15 to 20 minutes.
- Remove the butcher's twine and lemon stuffing, and serve.
Notes
- After roasting, keep the turkey warm wrapped in foil or in a cooler for up to 90 minutes.
- Proper thawing requires 24 hours in the refrigerator per 5 pounds of turkey before cooking.
- Store leftovers covered in the refrigerator up to 5 days or freeze up to 3 months, thawing fully before reheating.
- Reheat turkey gently with chicken stock in the oven or microwave to preserve moisture.
- The herb butter can be customized with lemon or orange zest, coriander, or minced shallots.
- Cook the turkey on the bottom rack to ensure proper heat distribution in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 972 kcal
% Daily Value*
| Calories | 972kcal | 49% |
| Carbohydrates | 1g | 0% |
| Protein | 155g | 310% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 517mg | 172% |
| Sodium | 2295mg | 96% |
| Potassium | 1639mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 5mg | 6% |
| Calcium | 109mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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