How to Roast the Juiciest Turkey
Roasting the perfect turkey doesn’t require brining or complicated steps—just the right technique. The key to a juicy, flavorful turkey is seasoning the meat properly, roasting at the correct temperature, and allowing the turkey to rest before carving.
Ingredients
For the Turkey & Aromatics
- 1 10-14 lb whole turkey fully thawed
- 2 cups chicken broth
- 1 large onion quartered
- 1 medium onion cut into quarters
- 1 medium orange cut into quarters
- 7 cloves garlic crushed
- 1 tsp fresh herbs
For the Herb Butter
- ¾ cup butter softened
- 3 tbsp honey
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp paprika
- 2 tbsp Italiano or 1 tsp dried thyme and tsp dried rosemary
- 2 tbsp onion powder
For the Gravy
- 2 cups broth drippings
- 3 tbsp flour
- 1/2 cup milk or half and half
- 1/2 tsp black pepper or to taste
Instructions
- Remove the giblets and neck. Rinse the turkey and pat it very dry with paper towels. Let it sit at room temperature for 30–45 minutes for even cooking
- Mix all the herb butter ingredients in a small bowl until smooth
- Gently loosen the skin over the breast and legs with your fingers or a spoon. Carefully score the meat (make shallow slices) under the skin to help the spices penetrate.
- Rub most of the butter directly onto the meat under the skin. Rub the remaining butter all over the outside. Season lightly with extra salt and pepper.
- Inside the turkey, add half of the onions, lemon, orange, garlic, and fresh herbs.
- Place the remaining onions in the roasting pan. Place the turkey on top. Pour the chicken broth into the bottom of the pan.
- Preheat your oven to 325°F (165°C). Cover the turkey loosely with foil. Roast for 3 ½ to 4 hours.
- Remove the foil for the final 45–60 minutes. Baste once or twice with the pan juices to help the skin brown.
- Use a thermometer to check. The breast should reach 165°F (74°C) and the thigh 175–180°F (80–82°C).
- Tent the turkey with foil and let it rest for 30–40 minutes before carving. This locks the juices in!
- While the turkey rests, pour the pan broth into a saucepan (skim the fat). Whisk in flour and cook for 1–2 minutes. Slowly whisk in the cream. Simmer for 3–5 minutes until thick and glossy.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 206kcalCarbohydrates: 17gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 1725mgPotassium: 197mgFiber: 2gSugar: 9gVitamin A: 1223IUVitamin C: 10mgCalcium: 68mgIron: 1mg
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