Perfect Thanksgiving Turkey Recipe: Simple, Juicy, and Full of Flavor
Thanksgiving wouldn’t be complete without a beautifully roasted turkey! If you’re looking to impress this holiday season with a simple, failproof recipe, this mouthwatering roast turkey will become your go-to. With a perfectly crisp skin and tender, juicy meat, it’s a hit every time! Here’s how to make your Thanksgiving turkey unforgettable.
Ingredients for the Best Roast Turkey
- Turkey: Choose a 12 lb turkey (11-15 lbs will work; cooking time varies).
- Seasoning: Salt & pepper for the bird’s interior and exterior.
For the Flavored Butter:
- 1 cup (2 sticks) unsalted butter, softened
- 2 Tbsp light olive oil (or any high-heat oil) + more for drizzling
- 4 Tbsp lemon juice + ½ Tbsp lemon zest
- 3 garlic cloves, pressed
- ¼ cup chopped fresh parsley
- ½ Tbsp salt, ½ tsp black pepper
Steps for Preparing and Roasting Your Turkey
- Thaw & Prep the Turkey
Defrost in the fridge (1 day per 4-5 lbs). Once thawed, take it out 30 minutes before roasting for more even cooking. Pat dry with paper towels. - Make the Flavored Butter
Blend butter with oil, lemon juice, zest, garlic, parsley, salt, and pepper until smooth. - Season & Butter
Loosen the turkey skin, gently massaging the butter mixture underneath, covering as much as possible. Rub any remaining butter over the outside of the bird and drizzle with olive oil. - Stuff & Tie
Fill the turkey cavity with a quartered onion, halved garlic cloves, parsley, and lemon. Tie the legs together to keep everything secure. - Roast to Perfection
Preheat the oven to 430°F, roast uncovered for 20 minutes, then baste and cover the breast with foil. Lower oven to 350°F and roast for 2.5 hours for a 12 lb bird (about 13 minutes per pound). Cook until the breast reaches 160°F and the thigh 170°F. - Rest & Serve
Let the turkey rest under foil for at least an hour to allow juices to settle and flavors to intensify. Decorate with festive garnishes like greens, apples, and citrus slices, and enjoy!
Pro Tips
- Foil Shield: Shape foil over the breast before roasting to prevent drying out.
- Basting: Regular basting with pan drippings keeps the skin crispy and meat juicy.
- Thermometer: Insert into the thickest part of the thigh to check for doneness.
- Recipe by Natasha Kravchuk