Juicy Roast Turkey – Crispy Skin & Moist, Flavorful Meat Every Time

Roasting a turkey doesn’t have to be stressful.

This Juicy Roast Turkey recipe is flavorful, tender, and has that gorgeous golden skin everyone loves.

Whether it’s your first time cooking a turkey or your annual holiday tradition, this recipe will make sure your centerpiece is the star of the meal.

Why You’ll Love This Recipe

Tried-and-True Results – Consistently juicy meat with crisp, buttery skin

Holiday-Ready – Beautifully presentable with aromatics inside and herbs on top

Big on Flavor – Thanks to garlic, lemon, and a generous amount of butter

Easy to Follow – Simple step-by-step process with tips for beginners

Make-Ahead Friendly – Prep in advance and focus on sides on the big day

What You’ll Need (Ingredient Highlights)

Whole Turkey (12 lb) – Thawed completely, this size feeds 10–12 people

Flavored Butter – A rich mix of butter, olive oil, garlic, lemon, parsley, salt, and pepper

Aromatic Stuffing – Onion, garlic, lemon, and parsley fill the cavity with subtle flavor

Olive Oil – Helps brown the skin and seal in the juices

Salt & Pepper – A generous seasoning is key to great taste

Pro Tips Before You Start

Thaw Early – Thaw in the fridge 3–4 days ahead if frozen

Room Temperature – Let the bird sit out for 30 minutes before roasting

Pat It Dry – Moisture on the surface prevents the skin from crisping

Use a Thermometer – Internal temp matters more than oven time

Rest Before Carving – Allows juices to redistribute and meat to become tender

How to Make Juicy Roast Turkey

Step 1 – Prep the Bird
Remove the turkey from the fridge 30 minutes before roasting.

Discard the giblet bag and neck. Pat the turkey dry with paper towels inside and out.

Set it in a roasting pan lined with paper towels to absorb excess moisture.

Tuck the wings underneath the back of the turkey.

Step 2 – Make the Flavored Butter

In a bowl or food processor, combine softened butter, olive oil, lemon juice and zest, garlic, parsley, salt, and pepper.

Mix well until smooth.

Don’t worry if the lemon juice takes time to incorporate—keep stirring and it will come together.

Step 3 – Butter Under the Skin
Carefully separate the skin from the turkey breast using your fingers.

Work from both the front and the back without tearing the skin.

Spread two-thirds of the butter mixture under the skin and gently press it around to distribute evenly.

Step 4 – Season the Outside
Pat the turkey skin dry again.

Rub the remaining butter over the top of the skin, legs, and wings.

Drizzle the top with olive oil and season the entire outside generously with salt and black pepper.

Step 5 – Stuff the Cavity
Place the quartered onion, garlic halves, lemon wedges, and parsley sprigs inside the cavity.

Tie the legs together with kitchen string to hold everything in place and help the bird cook evenly.

Step 6 – Preheat and Foil Shield
Preheat your oven to 430°F (220°C). Place a rack on the lower level.

Make a foil triangle, rub one side with olive oil, and shape it over the breast area.

Set it aside to use later when the turkey starts browning too much.

Step 7 – Roast at High Heat
Place the turkey breast-side up in the roasting pan.

Insert a meat thermometer into the thickest part of the thigh, avoiding bone.

Roast uncovered for 20 minutes to start crisping the skin.

Step 8 – Baste and Apply Foil Shield
Take the turkey out briefly to baste with the pan juices.

Apply the foil shield over the breast to prevent over-browning.

Reduce the oven temperature to 350°F (175°C).

Step 9 – Continue Roasting
Roast for about 13 minutes per pound.

For a 12-pound bird, that’s roughly 2 hours 30 minutes.

The turkey is done when the thigh reaches 170°F and the breast is at 160°F.

The temperature will continue to rise slightly while resting.

Step 10 – Let It Rest
Remove the turkey from the oven and transfer it to a platter.

Cover loosely with foil and rest for at least 1 hour.

This is essential for juicy, tender slices.

Step 11 – Make It Beautiful
Decorate around the turkey with greens like kale, small apples, citrus slices, or fresh herbs.

It makes a stunning presentation for any table.

What to Serve It With

Mashed Potatoes with Gravy – Made from turkey drippings

Stuffing or Dressing – Classic sausage or cornbread versions

Green Bean Casserole – Creamy and crunchy with fried onions

Cranberry Sauce – Sweet and tangy contrast to the savory meat

Dinner Rolls – Soft, buttery bread to soak up the sauce

Variations / Substitutions

Herb Switch – Use rosemary or thyme instead of parsley for a more woodsy note

Citrus Change-Up – Swap lemon with orange for a sweeter flavor

Dry Brine Option – Salt the bird overnight for extra flavor and moisture

Butter-Free Version – Use olive oil only if you’re avoiding dairy

Spatchcock It – Flatten the turkey to reduce cook time and ensure even roasting

Storage & Leftovers

Refrigerate: Store leftovers in airtight containers for up to 4 days

Freeze: Freeze carved meat or bones for up to 3 months

Reheat: Gently warm in a covered dish at 300°F with a splash of broth

Use the Bones: Make turkey stock or soup from the carcass

Transform Leftovers: Use in sandwiches, pot pie, or turkey chili

FAQs

How long should I roast a 12-pound turkey?
After the initial 20 minutes at 430°F, roast at 350°F for about 2.5 hours (13 minutes per pound).

Always confirm doneness with a thermometer.

Can I stuff the turkey with bread stuffing?
It’s safer to cook stuffing separately to ensure both the bird and stuffing reach safe temperatures.

Why use lemon and parsley inside the turkey?
These aromatics infuse the meat with subtle flavor without overpowering it.

What’s the benefit of the foil shield?
It protects the turkey breast from drying out and turning too dark while the rest cooks through.

Do I need to baste the turkey?
Basting helps keep the skin moist and flavorful, especially during the first part of roasting.

Should I cover the turkey during roasting?
Start uncovered to crisp the skin. Use foil only as a shield when needed.

Can I prepare this recipe the night before?
Yes! You can butter, season, and stuff the turkey, then refrigerate it uncovered overnight.

Let it sit at room temp for 30 minutes before roasting.

Final Thoughts

A roast turkey is more than just a meal—it’s the heart of the holiday table.

This Juicy Roast Turkey recipe gives you everything you need for success: crisp skin, moist meat, and bold flavor.

Once you’ve carved it and served that first bite, you’ll know it was all worth it.