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Juicy Herb-Butter Roast Turkey

A whole roast turkey prepared with a lemon, garlic, and parsley butter beneath the skin, aromatics inside the cavity, and a foil shield over the breast during roasting. The turkey starts at a high temperature to encourage browning, then finishes at a lower temperature before a long rest.
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Course: Main Course
Cuisine: American
Keyword: Juicy Herb-Butter Roast Turkey, Juicy Herb-Butter Roast Turkey Recipe
Prep Time: 50 minutes
Cook Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 People

Ingredients

For the Turkey

  • 12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed
  • Salt & Pepper, for the inside and outside of the bird

For the Flavored Butter

  • 1 cup unsalted butter, softened, (2 sticks)
  • 2 tbsp olive oil, not extra virgin, plus more to drizzle 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 tsp salt, I used sea salt
  • 1/2 tsp black pepper, freshly ground

For the Stuffing

  • 1 large onion, peeled and quartered
  • 4 garlic cloves, peeled and halved
  • 1/2 bunch parsley
  • 1 lemon, quartered

Instructions

Prepare the Turkey

  • Take the thawed turkey out of the refrigerator about 30 minutes before beginning. Bringing it closer to room temperature helps it cook more evenly.
  • Remove the neck and giblets. Dry the turkey thoroughly with paper towels. Place it in a roasting pan lined with paper towels so any remaining moisture can be absorbed, then remove and discard the paper towels.
  • Tuck the wings behind the turkey to help prevent them from scorching during roasting.

Season and Stuff the Turkey

  • Season the inside of the turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
  • Prepare the flavored butter in a medium bowl or food processor. Combine 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, and 1/2 tsp pepper. Mash and stir with a fork until thoroughly combined. The lemon juice may initially resist mixing into the butter, so continue mixing for several minutes until incorporated.
  • Carefully slide your fingers underneath the skin covering the turkey breast to loosen it from the meat. Work from both the front and back, taking care not to tear the skin.
  • Place 2/3 of the butter mixture beneath the loosened skin. Massage the outside of the skin to distribute the butter evenly over the breast.
  • Dry the outside of the turkey again if necessary. Spread the remaining butter over the breast, legs, and wings. Drizzle olive oil over the turkey and season the exterior generously with salt and pepper.
  • Fill the cavity with the quartered onion, 4 halved garlic cloves, 1/2 bunch of parsley, and quartered lemon. Tie the base and legs together with kitchen string, crossing the legs to help close the cavity.

Roast the Turkey

  • Preheat the oven to 430˚F using the bake setting. Position an oven rack in the lower portion of the oven; the second level from the bottom works well.
  • Prepare a foil shield for the breast. Fold a large square of aluminum foil into a triangle. Coat one side lightly with olive oil, then place it oil-side-down over the turkey breast and mold it to the shape of the breast. Remove the foil and set it aside for later.
  • Insert an oven-safe meat thermometer beneath the drumstick and deep into the dark meat.
  • Place the turkey in the oven uncovered and roast at 430˚F for 20 min.
  • Remove the turkey briefly from the oven and baste it with the butter and juices collected at the bottom of the roasting pan. Use a baster, or carefully tilt the pan and spoon the liquid over the turkey.
  • Place the prepared foil triangle over the breast.
  • Reduce the oven temperature to 350˚F and continue roasting for another 2 hours 30 min for a 12 lb bird. Once the temperature has been reduced to 350˚F, allow about 13 min for every pound of turkey.
  • Continue cooking until the thigh reaches 170˚F on the temperature probe and the breast reaches 160˚F. Remove the turkey from the oven. Its internal temperature will continue to rise as it rests.

Rest the Turkey

  • Move the roasted turkey to a serving platter. Cover it completely but loosely with foil.
  • Allow the turkey to rest for at least 1 hour before carving. The resting period allows the meat to become more tender and makes carving easier.
  • Reserve the drippings in the roasting pan for making turkey gravy.

Notes

Recipe Notes

  • Turkey size: This recipe is written for a 12 lb turkey, but an 11–15 lb bird will work. Adjust the roasting time as needed based on its weight.
  • Thawing: If using a frozen turkey, thaw it in the refrigerator for about 1 day for every 4–5 lbs. A 12 lb turkey will need approximately 3 days.
  • Flavored butter: Make sure the butter is well softened before mixing. A food processor makes it especially easy to incorporate the lemon juice into the butter.
  • Foil shield: Shape the foil over the turkey breast before roasting, then remove and set it aside. After the first 20 minutes of roasting and basting, place it back over the breast to protect it as the turkey continues to cook.
  • Cooking time: Once the oven is reduced to 350°F, plan on approximately 13 minutes per pound. Use the timing as a guide and rely on a meat thermometer to check doneness.
  • Temperature: For food safety, check the turkey in several places. The thickest part of the breast and the innermost portions of the thigh and wing should reach at least 165°F.
  • Resting: Let the turkey rest, loosely covered with foil, for at least 1 hour before carving, as directed in the original recipe.
  • Save the drippings: Don’t discard the buttery juices in the roasting pan. They make a flavorful base for homemade turkey gravy.
 

Nutrition

Calories: 556kcal | Carbohydrates: 3g | Protein: 103g | Fat: 13g
Per serving, based on the nutrition information provided in the original recipe card.
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