Wed, Nov 18, 2015 – by RedPlum

Juicy Roast Turkey Recipe

Juicy Roast Turkey Recipe 1

12 lb. turkey recipe that is perfect to prepare for Thanksgiving.

Here is what you will need:

  • 12 lb. turkey
  • Kitchen string
  • Heavy duty foil
  • A heavy roasting pan that accommodates the turkey
  • A temperature probe (to ensure a fully-cooked turkey)

For the flavored butter:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tbsp. olive oil (not extra virgin)
  • 2 small or 1 large lemon
  • 3 large garlic gloves, pressed
  • ¼ cup freshly chopped parsley
  • ½ tbsp. salt
  • ½ tsp. black pepper, freshly ground

For the stuffing:

  • 1 large onion quartered (no peeling)
  • 4 garlic cloves halved (no peeling)
  • ½ bunch parsley
  • 1 lemon quartered


  1. Season inside of the turkey cavity generously with salt and pepper.
  2. In a medium bowl, combine 2 sticks softened butter; 2 tbsp. olive oil; zest and juice of 2 lemons; 3 pressed garlic gloves; ¼ cup chopped parsley; ½ tbsp. salt; and ½ tbsp. pepper. Stir until well combined.
  3. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; be careful not to tear the skin.
  4. Stuff 2/3 of the butter mixture under the skin, and then spread the butter around by massaging over the top of the skin.
  5. Rub the remaining butter over the outside of the turkey (breast, legs, and wings). Drizzle all over the top of the turkey olive oil and generously season with salt and pepper.
  6. Stuff the turkey with quartered onion, 4 halved garlic gloves, ½ bunch parsley and quartered lemon. Tie the turkey base and legs together, crossing the legs to close the turkey cavity.
  7. Pre-heat the oven to 430°F. Place the oven rack to the lower part of the oven.
  8. 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, and then remove the foil.
  9. Place a meat thermometer into the bird, beneath the drum stick, deep into the dark meat. Start roasting the turkey for 20 minutes.
  10. Remove the turkey from the oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now, apply the prepared foil triangle to the turkey breast.
  11. Reduce the oven to 350°F and bake for another 2 hours 30 minutes. The turkey thigh should register at 180°F on the temperature probe and the breasts at 161°F to make sure it’s fully cooked through, and then remove from the oven.
  12. Transfer the turkey to the serving platter and cover loosely but, fully with the foil. Let the meat rest for at least 1 hour. Keep the drippings from the roasting pan for gravy.

Recipe by Natasha of For notes on how to prep the turkey, click here

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