Turkey Recipe
I was so excited about this juicy roast turkey recipe every step of the way, and I think you’ll feel the same way when you try it. The first turkey I ever made was such a flop that I was discouraged for a few years to revisit it. When I set out to make this turkey recipe, I was determined to ensure you had success the first time and every time you made this recipe. You don’t need to be scared to try new things in the kitchen, like the Thanksgiving turkey which is the “year’s most important dish”. You can’t go wrong by adding this roast turkey recipe to your menu. It’s fantastic.
Juicy Roast Turkey Video
In this video, I’ll show you how to make this turkey, step-by-step. Then read on to learn everything you need to know for a perfect turkey. P.S. You can even make this turkey recipe a day in advance (see make-ahead tips below) if it makes your life easier, and it will taste even better! Plus, Turkey Brine is optional here, saving you a day of prep. I spent days researching the best turkey recipes online and in cookbooks, with trusted advice from my Mom and you, my readers. This Turkey recipe has been gracing your holiday tables since 2014! I’ve also been perfecting it over the years, and I can confidently say this tender and delicious turkey will impress your dinner guests. The turkey breast is so juicy and flavorful, and the skin is crisp and roasts to a beautiful golden brown. I invited all of my family over to help eat this turkey and received rave reviews from 10 adults and quite a few kiddos. I was so giddy and excited when I tasted the juicy bird. P.S. Keep the turkey drippings to make the best Turkey Gravy; it’s super delicious and will be the talk of your Thanksgiving dinner!
Roast Turkey Ingredients
12 lb turkey (Anything from 11-15 lbs will work, but bake time will vary – see below) Salt & Pepper for the inside and outside of the bird
Tools You Will Need for Roasting a Turkey
Kitchen String Heavy duty foil A heavy roasting pan that accommodates your bird, but isn’t over-sized Oven-safe temperature probe (to ensure a fully-cooked turkey)
How to Prepare Your Turkey for Roasting
Defrost the Turkey – If using a frozen turkey, defrost it in the refrigerator. Per the USDA guidelines, thaw in the refrigerator 1 day for every 4 to 5 lbs of turkey. This 12 lb turkey would take 3 days to thaw, while a 16 lb turkey would take 4 days. For a quick-thaw method, see our Spatchcock Turkey Recipe (you can defrost a 12 lb turkey in 6 hours). Optional Brine Step – once the turkey is thawed, you can Brine your Turkey if you prefer (it requires 1 hour per pound), although it’s not necessary for this recipe. Also, check the turkey packaging since some turkeys are pre-brined, so you don’t need to brine again if that is the case. Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey. Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey. Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.
How to Roast a Turkey
Just like that – it’s ready for the oven! Also, I love this sweet photo from 2014 when we filmed this video recipe. It’s hard to believe my son is a teenager now!
1 large onion, quartered (no peeling) 4 garlic cloves, halved (no peeling) 1/2 bunch parsley 1 lemon, quartered
“Used this recipe last night with a 23 lb turkey and it was superb!! I used 3 sticks of butter, 1 cup of parsley, kept the zest and juice of 2 lemons and quartered them for the stuffing. Kept 1 large onion peeled & largely sliced, used about 8 cloves of garlic peeled and sliced in half. Cooked at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally. I used the tin foil hat and had to made a couple other tin foil accessories for the legs that started to scorch. Took the tin foil hat off when it had 10 min of cook time left to ensure a nice browned top. Had tons of drippings to make a delicious gravy with. Will use this recipe every year! So flavorful and yummy. Thank you” So many of you have made this roast turkey over the years, and it gives me so much joy to hear your success stories and see this turkey in photos from your Thanksgiving feasts.
Natasha’s Thanksgiving Menu
These are the classic Thanksgiving recipes that we can’t go without for our annual Thanksgiving feast. Only the best for the biggest cooking day of the year!
Sweet Potato Casserole – my sister’s recipe Mashed Potatoes – buttery and ultra creamy Turkey Gravy – can’t miss this one! Cranberry Sauce – just 3 ingredients Apple Pie – with a flaky crust and best filling Pumpkin Pie (we alternate with Pumpkin Cheesecake) Cheesecake – always on the menu Sweet Potato Salad – a crowd favorite
I’d love to hear what is on your Thanksgiving menu this year in the comments below! And I’m so curious – do you make Turkey on Christmas as well? My Mom sure does! I hope you have a wonderful Thanksgiving holiday.
