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square photo of a roast turkey top view placed on top of herb bed with sliced lemon and fresh cranberries
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5 from 1 vote

Easy Juicy Turkey Recipe

A juicy roast turkey with herb butter and a covered‑then‑crisp method for tender meat, golden skin, and clean pan drippings for gravy.
Prep Time25 minutes
Cook Time3 hours
Total Time3 hours 25 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Freezer friendly: 3 Months
Shelf life: 4 Days
Servings: 12
Author: Samira

Equipment

Ingredients

  • 12 pounds turkey optionally brined (wet brine rinsed, then patted dry)
  • 1 cup unsalted butter softened
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon rosemary freshly chopped
  • 1 tablespoon thyme freshly chopped
  • 1 tablespoon sage freshly chopped
  • 1 onion quartered
  • 1 whole garlic head
  • 1 lemon halved
  • 1 orange halved
  • Sprigs of fresh rosemary, thyme, and sage
  • 4 carrots peeled and halved
  • 4 celery stalk each cut into 3 pieces
  • 2-3 cups water

Instructions

  • Preheat the oven to 350°F (175°C).
  • Mix the softened butter with the minced garlic, lemon zest, rosemary, thyme, sage, salt, and pepper until well combined.
  • Pat the turkey very dry (if you wet‑brined, rinse briefly first, then pat dry). Remove any giblets and gently loosen the skin over the breast and legs.
  • Rub the herb butter under the skin and all over the outside of the turkey.
  • Stuff the cavity with the onion, halved garlic head, lemon, orange, and fresh herb sprigs.
  • Arrange the carrots and celery in a roasting pan and pour in the water to make a shallow layer.
  • Place the turkey breast side up on a roasting rack set in the pan. Cover loosely with foil and roast for about 15 minutes per pound.
  • Remove the foil during the last 30 to 45 minutes to brown the skin and baste with the pan juices.
  • Cook until the internal temperature reaches 165°F (74°C) in the thigh and 160°F (71°C) in the breast.
  • Remove from the oven, tent loosely with foil, and rest for 20 to 30 minutes before carving.
  • Carve and serve with gravy and cranberry sauce.

Video

Nutrition

Calories: 699kcal | Carbohydrates: 4g | Protein: 74g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 493mg | Potassium: 1137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3948IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 7mg