Turkey is the star of Thanksgiving, and it’s pretty important to get it right – I have you covered with this simple, failproof, and mouthwatering Roast Turkey Recipe. This has a crisp, salty skin with a flavor-packed, juicy center. You’ll love my trick for a tender turkey breast every time.
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You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic. 
Juicy Roast Turkey Video
In this video, I’ll show you how to make this turkey, step-by-step. Then read on to learn everything you need to know for a perfect turkey. P.S. You can even make this turkey recipe a day in advance (see make-ahead tips below) if it makes your life easier, and it will taste even better! Plus, Turkey Brine is optional here, saving you a day of prep.
Turkey RecipeI was so excited about this juicy roast turkey recipe every step of the way, and I think you’ll feel the same way when you try it. The first turkey I ever made was such a flop that I was discouraged for a few years to revisit it. When I set out to make this turkey recipe, I was determined to ensure you had success the first time and every time you made this recipe.
I spent days researching the best turkey recipes online and in cookbooks, with trusted advice from my Mom and you, my readers. This Turkey recipe has been gracing your holiday tables since 2014! I’ve also been perfecting it over the years, and I can confidently say this tender and delicious turkey will impress your dinner guests.
The turkey breast is so juicy and flavorful, and the skin is crisp and roasts to a beautiful golden brown. I invited all of my family over to help eat this turkey and received rave reviews from 10 adults and quite a few kiddos. I was so giddy and excited when I tasted the juicy bird.
P.S. Keep the turkey drippings to make the best Turkey Gravy; it’s super delicious and will be the talk of your Thanksgiving dinner!
Roast Turkey Ingredients

12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary – see below)

Salt & Pepper for the inside and outside of the birdFor the Flavored Butter

1 cup (2 sticks or 226 grams) unsalted butter, softened

2 Tbsp light olive oil (not extra virgin), or other high-heat oil, plus more to drizzle the top

4 Tbsp fresh lemon juice (from 1 large lemon), plus 1/2 Tbsp lemon zest

3 large garlic cloves, pressed

1/4 cup freshly chopped parsley

1/2 Tbsp salt (I used sea salt)

1/2 tsp black pepper, freshly groundFor the Turkey StuffingI prefer to cook turkey stuffing separately from the turkey, so I stuff my turkey with aromatics instead (which makes the gravy taste awesome), but if you do stuff the turkey with traditional stuffing, make sure it reaches 165˚F in the center.

1 large onion, quartered (no peeling)

4 garlic cloves, halved (no peeling)

1/2 bunch parsley

1 lemon, quarteredTools You Will Need for Roasting a Turkey

Kitchen String

Heavy duty foil

A heavy roasting pan that accommodates your bird, but isn’t over-sized

Oven-safe temperature probe (to ensure a fully-cooked turkey) To Cook a Larger Turkey:Many of you have asked about using a larger turkey. One of my readers, Shannon, shares her experience with a 23-pound turkey (Thanks Shannon!):

“Used this recipe last night with a 23 lb turkey and it was superb!! I used 3 sticks of butter, 1 cup of parsley, kept the zest and juice of 2 lemons and quartered them for the stuffing. Kept 1 large onion peeled & largely sliced, used about 8 cloves of garlic peeled and sliced in half. Cooked at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally. I used the tin foil hat and had to made a couple other tin foil accessories for the legs that started to scorch. Took the tin foil hat off when it had 10 min of cook time left to ensure a nice browned top. Had tons of drippings to make a delicious gravy with. Will use this recipe every year! So flavorful and yummy. Thank you”
How to Prepare Your Turkey for Roasting

Defrost the Turkey – If using a frozen turkey, defrost it in the refrigerator. Per the USDA guidelines, thaw in the refrigerator 1 day for every 4 to 5 lbs of turkey. This 12 lb turkey would take 3 days to thaw, while a 16 lb turkey would take 4 days. For a quick-thaw method, see our Spatchcock Turkey Recipe (you can defrost a 12 lb turkey in 6 hours).

Optional Brine Step – once the turkey is thawed, you can Brine your Turkey if you prefer (it requires 1 hour per pound), although it’s not necessary for this recipe. Also, check the turkey packaging since some turkeys are pre-brined, so you don’t need to brine again if that is the case.

Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey.

Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey.

Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.Seasoning, Stuffing, and Tying up a Turkey

Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.

Make the Flavored butter – In a medium bowl (it’s even easier in the bowl of a food processor), combine 2 sticks of softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a fork or process until well combined (the lemon juice doesn’t easily stir into butter, but keep mixing and it will happen after a few minutes). This mixture was adapted from Gordon Ramsay’s Christmas Turkey video and it’s wonderful. Take a whiff of it; you’ll fall in love with how fresh it smells!

Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.

Stuff 2/3 of the butter mixture under skin, then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender and juicy and provides rich flavor.

Pat dry the skin and rub the remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.

Stuff the turkey cavity with a quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie the turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.How to Roast a Turkey

Prep: Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom) – this ensures that your large turkey roasts in the middle of the oven and keeps the turkey breast further from the top heating element.

Here is a fantastic tip I picked up from Alton Brown to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil;  it will shield your turkey breast and keep it from getting dry. You’ll apply this shield later in the roasting process.

Insert Thermometer – Place an oven-safe meat thermometer into the bird; beneath the drumstick; deep into the dark meat. It’s ready for the oven. Start roasting uncovered at 430˚F for 20 min.Just like that – it’s ready for the oven! Also, I love this sweet photo from 2014 when we filmed this video recipe. It’s hard to believe my son is a teenager now!

Baste Turkey – Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.

Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it’s out of the oven). Pro Tip:Temperature recommendations based on the USDA say the safe poultry temperature is 165˚F, but the deeper thigh parts should be at 170-180˚F to be fully cooked through.

Rest the Turkey – Transfer turkey to a serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep drippings from roasting pan for a most delicious turkey gravy. Decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons. Make-Ahead

To Refrigerate: You can fully prepare your turkey a day ahead – stuff, butter it up, cover, and refrigerate overnight. Remove from the refrigerator one hour before baking the next day.

To Freeze leftover turkey: Shred the meat and transfer it to freezer-safe zip-top bags or use a food saver to squeeze out as much air as possible, then freeze for up to 3 months. Thaw in the refrigerator.

To Reheat Leftovers: My secret to the best-tasting reheated turkey is our Leftover Turkey in Gravy. We make this every year on the day after Thanksgiving. So many of you have made this roast turkey over the years, and it gives me so much joy to hear your success stories and see this turkey in photos from your Thanksgiving feasts.

Natasha’s Thanksgiving MenuThese are the classic Thanksgiving recipes that we can’t go without for our annual Thanksgiving feast. Only the best for the biggest cooking day of the year!

Sweet Potato Casserole – my sister’s recipe

Mashed Potatoes – buttery and ultra creamy

Turkey Gravy – can’t miss this one!

Cranberry Sauce – just 3 ingredients

Apple Pie – with a flaky crust and best filling

Pumpkin Pie (we alternate with Pumpkin Cheesecake)

Cheesecake – always on the menu

Sweet Potato Salad – a crowd favoriteI’d love to hear what is on your Thanksgiving menu this year in the comments below! And I’m so curious – do you make Turkey on Christmas as well? My Mom sure does! I hope you have a wonderful Thanksgiving holiday.

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