Roasting the perfect turkey can seem intimidating, but with the right technique, you can achieve a juicy and flavorful bird that will impress your family and guests. This perfect recipe focuses on simple, tried-and-true methods to ensure your turkey stays moist and delicious inside while achieving a golden, crispy skin on the outside. Whether you’re preparing for Thanksgiving or a special occasion, this is the juiciest roast turkey recipe ever!
1. Perfect Oven Roasted Turkey Recipe
Ingredients
- 1 whole turkey (12-14 pounds)
- 1 cup unsalted butter, softened
- 4 tablespoons fresh herbs, chopped (such as rosemary, thyme, sage)
- 1 tablespoon garlic, minced
- 1 large onion, quartered
- 2 lemons, quartered
- 2 carrots, peeled and cut into large pieces
- 2 celery stalks, cut into large pieces
- 4 cups chicken broth or water
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
For the Brine (Optional but highly recommended)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon water
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon dried thyme or a few sprigs of fresh thyme
Instructions
Step 1. Brine the Turkey (Optional but Recommended)
Prepare the Brine: In a large pot, combine the water, kosher salt, brown sugar, bay leaves, peppercorns, and thyme. Stir until the salt and sugar dissolve. Set aside to cool completely.
Brine the Turkey: Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12 to 24 hours. If you don’t have enough fridge space, a large cooler with ice works too.
Rinse and Dry: After brining, rinse the turkey under cold water to remove excess salt. Pat the turkey completely dry with paper towels.
Step 2. Preheat the Oven
Preheat your oven to 450°F (230°C).
Step 3. Prepare the Turkey Butter
In a bowl, mix the softened butter with the minced garlic and chopped herbs (rosemary, thyme, and sage). Season with a pinch of salt and pepper.
Gently loosen the skin from the turkey breast by sliding your fingers under the skin without tearing it. Rub about two-thirds of the herb butter mixture directly on the turkey breast under the skin.
Rub the remaining butter all over the outside of the turkey, ensuring an even coating. Season the turkey generously with salt and pepper.
Step 4. Stuff the Turkey (Optional)
Stuff the cavity of the turkey with the quartered onions, lemons, carrots, and celery. This adds flavor to the bird as it roasts.
Step 5. Truss the Turkey
Tie the turkey legs together with kitchen twine to ensure even cooking. Tuck the wings under the body to prevent them from burning.
Step 6. Roast the Turkey
Place the turkey on a rack in a large roasting pan. If you don’t have a rack, create a bed of vegetables (carrots, celery, onions) at the bottom of the pan to elevate the bird.
Pour 2 cups of broth or water into the bottom of the roasting pan to keep the turkey moist and prevent the drippings from burning.
Roast the turkey at 450°F for 30 minutes to crisp the skin.
After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting. Baste the turkey every 30-45 minutes with the pan drippings, adding more broth or water if necessary.
Step 7. Check for Doneness
The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh. This usually takes about 2.5 to 3 hours for a 12-14 pound turkey, but it’s always best to use a meat thermometer for accuracy.
If the skin starts to get too dark, tent the turkey loosely with aluminum foil.
Step 8. Rest the Turkey
Once the turkey reaches the desired temperature, remove it from the oven. Tent it with foil and let it rest for 20 to 30 minutes. This rest time allows the juices to redistribute throughout the meat, making it incredibly juicy when carved.
Step 9. Carve and Serve
After resting, carve the turkey. Then, slice the breast meat. Serve with your favorite side dishes and enjoy!
2. How to Carve Your Turkey
There are a few things to keep in mind when carving your turkey.
- First, when carving, always use a sharp knife. A dull knife will not only make carving more difficult, but it can also be dangerous.
- Second, you will easily carve a turkey after it has rested. So, if you can, carve immediately after removing the turkey from the oven.
To carve your turkey. First, start by removing the legs and thighs. To do this, cut through the skin that connects the leg to the body with a sharp knife. Then, using your hands or a fork for stability, twist each leg until it pops out of its socket then cut through any remaining skin or flesh attaching the leg to the body.
Next, remove each breast by cutting along both sides of the breastbone with a sharp knife until you’ve cut through all the meat and connective tissue attaching the breast to the body cavity then pull the breast away from the bone and slice meat as desired (thicker slices for sandwiches or thinner slices for salads or wraps).
Finally, remove the wings by cutting them at their joints and then slicing meat as desired (thick or thin). After Thanksgiving dinner for the leftovers, you can use them to make dishes like turkey soup, sandwiches, casseroles, and more
This perfect oven roasted turkey recipe guarantees a tender, flavorful bird with a crispy golden skin. Whether you’re prepping for a holiday feast or a special family dinner, this recipe delivers a show-stopping turkey that’s sure to impress. With the right techniques—like brining, butter under the skin, and proper roasting temperatures—you’ll achieve the perfect juicy turkey everyone will love.