The Juiciest Roast Turkey Recipe
You will be amazed at this incredibly juicy roast turkey recipe stuffed with herb butter and cooked breast side down.
Ingredients
- 1 pound softened unsalted butter
- 3 tablespoons chopped fresh Italian flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 5 cloves finely minced garlic
- 1 ½ tablespoons sea salt
- 3/4 teaspoon black pepper
- 12-14 pound fresh turkey
- 1 lemon cut into wedges
- 6 bay leaves
- 10 sprigs of Italian flat leaf parsley
- 12 strips of smoked bacon
Instructions
- Start by whipping the unsalted butter in a stand mixer with the paddle attachment on high speed until it becomes light, and fluffy, which takes about 5 to 7 minutes.
- Add the chopped parsley, thyme, rosemary, sage, garlic, salt, and pepper to the butter and mix on low speed until it is mixed in. Taste it to make sure it is seasoned enough. Set it aside.
- Bring out the turkey and make sure it is patted dry inside and out with paper towels.
- Stuff the inside cavity with lemon wedges, parsley sprigs, and bay leaves.
- Using clean hands, use your fingers to pierce between the skin and the meat on the breasts to separate the two but also to keep the skin connected to the turkey and intact. Flip the turkey over and do the same on the backside. See the video.
- Evenly divide the herb butter and place it under the skin on both sides of the breasts and underneath on the back. Butter may spill out a little bit, but it’s ok.
- Flip the turkey back onto its back and truss it using butcher’s twine.
- Place the turkey breast side up on a rack in a pan and roast in the oven on the bottom rack at 450° for 22 to 25 minutes or until browned on top.
- Remove the turkey and flip it over. Be careful, as the turkey is hot and you should use gloves and towels.
- Wrap the top with several strips of bacon, making sure to cover it.
- Place it back in the oven and roast at 350° for 90 minutes to 2 hours total or until browned and cooked throughout. You should figure about 9 to 11 minutes per pound.
- After about an hour of roasting time with it wrapped in bacon come back and remove it and return to the oven for the remaining cooking time. Sometimes the bacon won’t be completely crispy and that’s ok. It doesn’t matter if the bacon is chewy or crispy, it’s now time to brown up the back side of the turkey. Keep an eye on the bacon throughout the process, as you do not want it to burn.
- Once the turkey is done cooking and has an internal temperature of 165° in the thickest part of the breast or thigh, remove it and let it rest for 15 to 20 minutes.
- Remove the butcher's twine and lemon stuffing, and serve.
Notes
Make-Ahead: You can keep the turkey warm by completely wrapping it in foil or placing it in a cooler for up to 90 minutes before serving it.
How to Store: It will hold in the refrigerator covered in plastic for up to 5 days. In addition, you can freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for a full day before reheating it.
How to Reheat: Add the desired amount of turkey to a saucepan and ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warm. You can also heat the turkey in the microwave on a plate until warm.
Other ingredients you can add to the herb butter are lemon zest, orange zest, ground coriander, or finely minced shallots.
If you are starting with a frozen turkey, it takes 24 hours of thawing time in the refrigerator per 5 pounds of turkey so plan accordingly.
Always cook the turkey on the bottom rack in the oven.
Nutrition
Calories: 972kcalCarbohydrates: 1gProtein: 155gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 517mgSodium: 2295mgPotassium: 1639mgFiber: 1gSugar: 1gVitamin A: 1139IUVitamin C: 5mgCalcium: 109mgIron: 7mg