Juicy Roast Turkey
This herb-butter roast turkey is juicy, flavorful, and perfect for any holiday table. Infused with lemon, garlic, and parsley, it’s basted to golden perfection and stuffed with aromatics for a beautifully moist and aromatic centerpiece.
Ingredients
For the Turkey
- 12 lb turkey Anything from 11–15 lbs will work, but bake time will vary, thawed
- Salt & Pepper for the inside and outside of the bird
For the Flavored Butter
- 1 cup unsalted butter softened (2 sticks)
- 2 Tbsp olive oil not extra virgin (plus more to drizzle on top)
- 4 Tbsp fresh lemon juice from 1 large lemon, plus ½ Tbsp lemon zest
- 3 large garlic cloves pressed
- ¼ cup freshly chopped parsley
- ½ Tbsp salt sea salt recommended
- 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
Instructions
- Remove the thawed turkey from the refrigerator about 30 minutes before you begin.
- This helps the bird come closer to room temperature for more even roasting.
- Take out the neck and giblet packet from the turkey cavity.
- Pat the turkey dry thoroughly using paper towels, inside and out.
- See full steps with tips & photos → https://wimpysdiner.net/juicy-roast-turkey/
Notes
- Don’t skip the rest time! It helps the juices redistribute for the juiciest slices.
- You can make the herb butter 1–2 days in advance and refrigerate it.
- Leftovers make amazing sandwiches, soups, and turkey pot pie.
- For gravy, strain the drippings, skim the fat, and thicken with flour or cornstarch slurry.