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The Juiciest Roast Turkey Recipe
5 from 123 votes

The Juiciest Roast Turkey Recipe

The Juiciest Roast Turkey Recipe uses a whipped herb butter made from fresh parsley, thyme, rosemary, sage, and garlic to infuse tender turkey with moisture and flavor. The butter is carefully placed under the skin to keep the meat moist during roasting. Aromatic lemon wedges, bay leaves, and parsley inside the cavity deepen the fragrance and complexity. The roasting process and resting techniques ensure a juicy, flavorful turkey.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Additional Time
20 mins
Servings: 8
Calories: 972 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Bring out the turkey and make sure it is patted dry inside and out with paper towels.
  4. Stuff the inside cavity with lemon wedges, parsley sprigs, and bay leaves.
  5. 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.
  6. 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.
  7. Flip the turkey back onto its back and truss it using butcher’s twine.
  8. 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.
  9. Remove the turkey and flip it over. Be careful, as the turkey is hot and you should use gloves and towels.
  10. Wrap the top with several strips of bacon, making sure to cover it.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 972

% 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.