Every holiday season, the kitchen transforms into a whirlwind of aromas, memories, and a sprinkle of chaos. There’s always that one dish—like a crown jewel—that defines the feast. For me, it’s the turkey, juicy and golden, almost like a warm hug from your favorite sweater.
Remember last Thanksgiving when I accidentally dropped the gravy boat? Well, this turkey’s so good, no one even noticed.
Steps
- Defrost the Turkey: If using a frozen turkey, let it thaw in the refrigerator for 1 day for every 4-5 pounds. For a 12-pound turkey, this means approximately 3 days. You can also use a quick-thaw method if you’re short on time.
- Prepare the Turkey: Remove the thawed turkey from the fridge about 30 minutes before preparation to bring it closer to room temperature. Take out the neck and giblets, then pat the turkey dry with paper towels and let it rest on towels to soak up excess moisture.
- Make the Flavored Butter: In a bowl, mix together softened butter, olive oil, lemon zest and juice, pressed garlic, chopped parsley, salt, and pepper until the mixture is smooth. This can also be done in a food processor for easier blending.
- Season the Turkey: Generously season the inside cavity of the turkey with salt and pepper. Gently separate the skin from the breast using your fingers, being careful not to tear it.
- Apply Butter Mixture: Spread two-thirds of the butter mixture under the skin of the turkey breast, then massage the skin to evenly distribute the mixture. Rub the remaining butter over the outside of the turkey, ensuring a thorough coating.
- Stuff the Turkey Cavity: Fill the turkey cavity with a quartered onion, halved garlic cloves, parsley, and a quartered lemon. Use kitchen string to tie the legs together, helping to close the cavity and create an elegant presentation.
- Roast the Turkey: Preheat the oven to 430°F and place an oven-safe thermometer in the thickest part of the turkey. Roast the turkey uncovered for 20 minutes, then baste with the juices from the pan.
- Apply Foil Shield: Create a foil shield by folding a piece of foil into a triangle and shaping it over the turkey breast. This will protect the breast from drying out.
- Continue Roasting: Lower the oven temperature to 350°F and continue roasting for about 2 hours and 30 minutes, or approximately 13 minutes per pound. Ensure the turkey thigh reaches 170°F and the breast 160°F before removing from the oven.
- Rest the Turkey: Transfer the turkey to a serving platter and cover it loosely with foil. Let it rest for at least an hour. This helps the turkey become more tender and easier to carve.
- Decorate and Serve: Use kale, apples, oranges, and lemons to decorate around the turkey for a festive presentation. Save the drippings from the roasting pan to make flavorful gravy.
Ingredients
- 12-pound turkey (suitable for sizes 11-15 pounds, but cooking time will vary)
- Salt and black pepper for seasoning the inside and outside of the turkey
- 1 cup (or 2 sticks) unsalted butter, softened
- 2 tablespoons light olive oil (or another high-heat oil), plus additional for drizzling
- 4 tablespoons fresh lemon juice (from 1 large lemon) and 1/2 tablespoon lemon zest
- 3 large garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered without peeling
- 4 garlic cloves, halved without peeling
- 1/2 bunch fresh parsley
- 1 lemon, quartered
- Kitchen string
- Heavy-duty foil
- Sturdy roasting pan that fits the turkey snugly
- Oven-safe temperature probe
Nutritional Values
Calories: 6672 kcal | Carbs: 36 g | Protein: 1236 g | Fat: 156 g | Saturated Fat: 48 g | Polyunsaturated Fat: 24 g | Monounsaturated Fat: 48 g | Trans Fat: 0.8 g | Cholesterol: 3744 mg | Sodium: 9936 mg | Potassium: 13356 mg | Fiber: 12 g | Sugar: 12 g | Vitamin A: 4116 IU | Vitamin C: 120 mg | Calcium: 48 mg | Iron: 48 mg
FAQ
- How do I thaw a frozen turkey for this recipe?
- To thaw a frozen turkey, keep it in its original packaging and place it in the refrigerator. Allow one day of thawing for every 4 to 5 pounds of turkey. For instance, a 12-pound turkey will take about three days to thaw completely.
- Is brining the turkey necessary for this recipe?
- Brining is optional for this recipe. If you choose to brine, it requires about one hour per pound of turkey. However, check the turkey packaging, as some turkeys come pre-brined, and additional brining would not be needed.
- How should I prepare the turkey before roasting?
- Remove the turkey from the refrigerator about 30 minutes before you start working with it to let it reach closer to room temperature, which ensures even cooking. Remove the neck and giblets, pat the turkey dry with paper towels, and fold the wings behind the turkey to prevent them from scorching.
- What are the key steps to achieve a juicy turkey breast?
- Use a flavored butter mixture and spread two-thirds of it under the turkey skin by gently separating the skin from the breast. Rub the remaining butter over the outside. This technique helps keep the breast moist and adds rich flavor.
- What is the best way to rest the turkey after roasting?
- Once the turkey is out of the oven, transfer it to a serving platter and cover it loosely with foil. Let it rest for at least one hour. This resting period allows the turkey to become more tender and easier to carve.
Tips
- Avoid Overcooking: Use an oven-safe meat thermometer to ensure your turkey is perfectly cooked. Insert it into the thickest part of the thigh, aiming for a temperature of 170°F, and the breast should reach around 160°F. Remember, the turkey’s temperature will continue to rise slightly after it’s out of the oven.
- Rest Before Carving: Let the turkey rest for at least one hour after removing it from the oven. This helps the juices redistribute throughout the meat, ensuring a more tender and flavorful turkey that’s easier to carve.
- Flavored Butter Application: When applying the flavored butter, gently separate the turkey skin from the breast and stuff two-thirds of the butter underneath. This step is crucial for keeping the breast meat juicy and infusing it with rich flavor.
- Protect with Foil: To prevent the breast from drying out, shape a foil shield ahead of time and place it over the turkey breast during roasting. This will help maintain moisture and keep the breast juicy.
Equipment
- Heavy Roasting Pan – A heavy-duty pan that can accommodate the size of your turkey.
- Oven-Safe Temperature Probe – To ensure the turkey is fully cooked to the correct temperature.
- Food Processor – To easily blend the flavored butter mixture.
- Turkey Baster – For basting the turkey with butter or drippings.
- Kitchen String – For tying the turkey’s legs together.
- Heavy Duty Foil – For shielding the turkey breast and covering the turkey while it rests.
