Juicy Roast Turkey Recipe

This Juicy Roast Turkey recipe ensures a perfectly tender and flavorful turkey, seasoned with fresh herbs, butter, and a hint of lemon. Slow-roasted to golden perfection, it’s the ultimate centerpiece for any festive dinner or holiday celebration, guaranteeing juicy meat and crispy skin every time.

Juicy Roast Turkey

A perfectly roasted turkey seasoned with fresh herbs and butter for a juicy, tender result. A golden-brown skin with succulent meat makes it the ideal holiday centerpiece.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Resting Time 30 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Turkey:

• 1 whole turkey 12-14 lbs
• ¼ cup unsalted butter softened
• ¼ cup olive oil
• 1 tbsp fresh rosemary chopped
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh sage chopped
• 4 garlic cloves minced
• 1 lemon quartered
• 1 large onion quartered
• 1 carrot cut into chunks
• 1 celery stalk cut into chunks
• Salt and black pepper to taste
• 1 cup low-sodium chicken broth

Equipment

• Roasting pan
• Meat thermometer
• Basting brush
• Large spoon (for basting)
• Aluminum foil
• Carving knife

Method

 

Prepare the Turkey:

1. Preheat the oven to 325°F. Remove the turkey giblets and pat the turkey dry with paper towels. Season the inside of the turkey with salt and pepper. Stuff the cavity with quartered lemon, onion, carrot, and celery for added flavor.
2. In a bowl, mix the softened butter, olive oil, rosemary, thyme, sage, and minced garlic. Rub the butter mixture generously over the turkey, ensuring it’s coated evenly. Season the outside of the turkey with salt and pepper.

Roast the Turkey:

1. Place the turkey on a rack in a roasting pan. Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist during cooking. Tent the turkey with aluminum foil to prevent over-browning.
2. Roast the turkey in the preheated oven for about 2 ½ to 3 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh (use a meat thermometer for accuracy). Baste the turkey with its juices every 45 minutes to ensure it stays juicy.

Rest and Carve the Turkey:

1. Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, keeping the meat tender and moist.
2. After resting, carve the turkey and serve on a large platter. Optionally, drizzle some of the pan drippings over the meat for extra flavor.

Notes

• Storage: Leftover turkey can be stored in the fridge for up to 3 days. Store the meat in an airtight container to maintain freshness.
• Reheating: To reheat, place the turkey slices in a baking dish, cover with foil, and heat at 325°F for 15-20 minutes, or until warmed through.
• Basting Tip: Basting helps retain moisture and creates a golden skin. If you want even crispier skin, uncover the turkey during the last 30 minutes of cooking to allow it to brown.
• Doneness Tip: Always use a meat thermometer to check for doneness. The turkey is fully cooked when the internal temperature reaches 165°F.