Okay, let’s be real – the holidays are ALL about the food, right? And the star of the show? That glorious turkey! But, oh man, getting a truly juicy roast turkey can be a real nail-biter. I mean, who wants to serve a dry, bland bird after all that work? Not me, that’s for sure!
Well, guess what? I’ve got you covered with this Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions. Trust me, it’s a total game-changer. It’s seriously easy (even for beginner cooks!), and the flavored butter? Oh. My. Goodness. It’s what makes this turkey unbelievably delicious and, most importantly, JUICY!
I’ll never forget the first time I hosted Thanksgiving. I was SO nervous! I followed some fancy recipe I found online, and the turkey came out…well, let’s just say my family politely choked it down. It was dry as the Sahara. That’s when I knew I needed a foolproof recipe, and after years of tweaking, this is it! You won’t believe how simple it is to get that perfect, juicy bird every single time. So, ditch the stress and get ready for the best holiday meal EVER!
Why You’ll Love This Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Seriously, you’re going to adore this recipe! It’s all about making Thanksgiving (or any holiday!) stress-free. We’re talking a ridiculously easy prep, a flavor explosion in every bite, and a guaranteed juicy turkey. What’s not to love?!
Benefits of this Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
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Juicy and Tender Turkey
No more dry bird! This recipe locks in moisture for ultimate juiciness.
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Easy to Follow Instructions
Even if you’re a beginner, you can nail this recipe. Promise!
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Bursting with Flavor
That flavored butter? It’s a total flavor bomb! So delicious.
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Perfect for Holidays
Impress your guests without spending all day in the kitchen. Win-win!
Ingredients for the Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Juicy Roast Turkey with Flavored Butter. Don’t worry, it’s a pretty straightforward list, and I’ve made sure to be super clear about everything!
- Okay, first things first: 12 lb turkey, thawed. Super important to thaw it completely!
- For that amazing flavored butter: 1 cup unsalted butter, softened (2 sticks). Gotta be softened, or it’s a no-go!
- A little bit of oil: 2 Tbsp olive oil, *not* extra virgin. We don’t want that strong flavor messing with our butter!
- For some zing: 4 Tbsp fresh lemon juice, from 1 large lemon, plus 1/2 Tbsp lemon zest. Fresh is best, trust me!
- Garlic, because everything’s better with garlic: 3 large garlic cloves, pressed.
- Fresh herbs: 1/4 cup freshly chopped parsley.
- Seasoning time! 1/2 Tbsp salt, I used sea salt (but regular works too!) and 1/2 tsp black pepper, freshly ground.
- For stuffing the cavity (flavor bombs!): 1 large onion, quartered (no peeling!), 4 garlic cloves, halved (also no peeling!), 1/2 bunch parsley, and 1 lemon, quartered.
How to Prepare this Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Okay, are you ready to make some magic? Follow these steps, and you’ll have a Juicy Roast Turkey that’ll knock everyone’s socks off! Don’t worry, I’ll walk you through it. Just breathe and have fun!
- First things first: Take that thawed turkey out of the fridge about 30 minutes before you start. This helps it cook more evenly. Pat it completely dry with paper towels (inside and out!). This is KEY to crispy skin, so don’t skip it! Then, fold the wings behind the turkey so they don’t burn.
- Now, let’s season! Sprinkle the inside of the turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper. Don’t be shy!
- Time for the star of the show: the flavored butter! In a bowl, combine that softened butter, olive oil, lemon zest, lemon juice, pressed garlic cloves, chopped parsley, salt, and pepper. Mix it all together until it’s a beautiful, fragrant masterpiece. Seriously, this stuff is amazing!
- Okay, this part can feel a little weird, but trust me, it’s worth it. Gently separate the skin from the turkey breast. You want to create a pocket for that flavored butter. Just slide your fingers under the skin, being careful not to tear it.
- Stuff about 2/3 of that glorious butter mixture under the skin, right onto the breast meat. This is where the magic happens, folks! Pat the skin back down.
- Now, pat the skin dry again (crispy skin, remember?). Rub the remaining butter all over the outside of the turkey. Then, drizzle with a little more olive oil and season generously with salt and pepper.
- Stuff that turkey cavity with the quartered onion, halved garlic cloves, parsley, and quartered lemon. These aromatics will infuse the turkey from the inside out. Tie the turkey legs together at the base with kitchen twine – this helps it cook evenly.
- Preheat your oven to 430˚F on the bake setting. Make sure your oven rack is in the lower part of the oven.
- While the oven’s heating, make a foil shield. Fold a large square sheet of foil into a triangle. Rub one side with olive oil and shape it (oil-side-down) over the turkey breast, then remove it. This pre-shaped shield will protect the breast from burning.
- Insert an oven-safe meat thermometer into the thickest part of the thigh, being careful not to touch the bone. Now, pop that turkey in the oven and roast uncovered at 430˚F for 20 minutes. This initial blast of heat helps to brown the skin.
- After 20 minutes, take the turkey out (careful, it’s hot!). Quickly baste it with any melted butter from the bottom of the dish. Now, apply that prepared foil triangle to the turkey breast area.
- Reduce the oven temperature to 350˚F and bake for another 2 hours and 30 minutes. Keep checking the internal temperature. You want the thigh to register 170˚F and the breast 160˚F.
- REST, REST, REST! This is super important! Transfer the turkey to a serving platter and cover it loosely with foil. Let it rest for at least 1 hour (yes, I know it’s hard!). This allows the juices to redistribute, resulting in a much juicier and easier-to-carve turkey.
Tips for Success with Your Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Want to make absolutely sure your turkey is a showstopper? Here are a few extra tips that I’ve learned over the years. Trust me, they make a difference!
First, thawing! Make sure that turkey is completely thawed. I’m talking no icy spots at all. Otherwise, it’ll cook unevenly. Give yourself plenty of time – it can take several days in the fridge. That flavored butter? Don’t skimp! Really get it under the skin, and don’t be afraid to slather it on top. It’s what makes the magic happen.
And finally, the resting time. I know it’s torture, but seriously, don’t skip it! That hour (or more!) of resting is crucial for a juicy, tender bird. You’ll thank me later!
Ingredient Notes and Substitutions for the Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Okay, let’s talk ingredients! That unsalted butter is key – we want to control the salt ourselves. As for the herbs, fresh parsley is my go-to, but you could totally swap in some fresh thyme or rosemary for a slightly different vibe. Mmm, rosemary turkey!
If you don’t have a fresh lemon on hand (oops!), bottled lemon juice will work in a pinch, but fresh really does give it that extra zing. And hey, if you’re feeling adventurous, try a little orange zest in that butter! Just don’t skip the zest altogether – it’s where so much of the flavor is!
FAQ About Making This Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Got questions? I’ve got answers! Here are a few of the most common questions I get about making this incredible Juicy Roast Turkey. Don’t worry, I’ve got you covered!
How do I ensure my turkey is juicy?
Ah, the million-dollar question! Patting the turkey dry before roasting is key, and don’t skimp on the resting time! That flavored butter helps a lot too, trust me.
Can I use dried herbs instead of fresh?
You can, but fresh herbs really pack a punch! If you’re using dried, use about 1 teaspoon for every tablespoon of fresh. Just keep an eye on the flavor!
How long should I rest the turkey?
At least an hour! Seriously, the longer, the better. It lets all those juices redistribute, giving you a super tender and juicy bird. Don’t skip it!
Nutritional Information for Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Okay, here’s the lowdown on the nutrition. Keep in mind, these are just estimates! A serving of this Juicy Roast Turkey is about 550 calories, with 35g of fat, 50g of protein and 5g of carbs. Of course, it all depends on your serving size (and how much skin you sneak!). Enjoy!
Enjoy Your Delicious Juicy Roast Turkey Recipe with Flavored Butter and Easy Instructions
Alright, you did it! Get ready to carve and enjoy the best turkey ever. Don’t forget to leave a comment and rate the recipe below – I’d love to hear how it turned out! And hey, share those pics on social media! Happy holidays!
Delicious Juicy Roast Turkey: 3 Secrets Revealed
- Prep Time: 20 minutes
- Cook Time: 2 hours 50 minutes
- Total Time: 3 hours 50 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This recipe provides instructions for roasting a juicy turkey with flavored butter. Follow these simple steps for a delicious and impressive centerpiece for your holiday meal.
Ingredients
- 12 lb turkey, thawed
- Salt & Pepper, for the inside and outside of the bird
- 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 Tbsp salt, I used sea salt
- 1/2 tsp black pepper, freshly ground
- 1 large onion, quartered (no peeling)
- 4 garlic cloves, halved (no peeling)
- 1/2 bunch parsley
- 1 lemon, quartered
Instructions
- Remove thawed turkey from the fridge 30 minutes before starting. Pat dry with paper towels and fold wings behind the turkey.
- Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
- Make Flavored Butter: Combine softened butter, olive oil, lemon zest, lemon juice, pressed garlic cloves, chopped parsley, salt, and pepper. Mix until well combined.
- Separate the skin from the turkey breast.
- Stuff 2/3 of the butter mixture under skin.
- Pat skin dry and rub remaining butter over the outside of the turkey. Drizzle with olive oil and season generously with salt and pepper.
- Stuff turkey cavity with quartered onion, halved garlic cloves, parsley, and quartered lemon. Tie turkey base and legs together.
- Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven.
- Make Foil Shield: 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.
- Place an oven-safe meat thermometer into the bird. Start roasting uncovered at 430˚F for 20 min.
- Remove from oven; quickly baste with butter from the bottom of the dish. Now apply prepared foil triangle to turkey breast area.
- Reduce oven to 350˚F and bake for another 2 hours 30 min. The turkey thigh should register at 170˚F and the breast at 160˚F.
- Rest Turkey: Transfer turkey to serving platter and cover loosely with foil. Let turkey rest for at least 1 hour.
Notes
- Use a meat thermometer to ensure the turkey is cooked through.
- Resting the turkey is crucial for tenderness and easier carving.
- Save the drippings for turkey gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 200mg
