Of all the techniques I’ve used to attain that perfect turkey, this is definitely the best and easiest turkey I’ve ever made! The secret is to roast the turkey breast side down for at least half of the cooking time. This will ensure a juicy, evenly cooked turkey. One tool that you absolutely must have is a thermometer, it’s the ONLY safe way to know your bird is done without overcooking it. If you don’t have a roasting rack, no problem! I got rid of mine because it takes up too much space and I only used it once a year. Take a long sheet of aluminum foil (the length will depend on the size of your turkey) and scrunch it up into a thick rope. Shape the foil rope into a spiral or a figure 8, then place your bird on top. My last tip is to season from the inside out. I only use olive oil (or butter) and salt on the skin.
This recipe contains turkey, salt, pepper, lemons, onion, fresh garlic, fresh parsley, thyme (dried), rosemary, sage (rubbed), butter, kitchen twine
10 - 12 Servings
Prep time: 15 min
Cook time: 3 hr
- 12 - 14 lb. turkey- defrosted
- 1 tsp. salt
- 1 tsp. pepper
- 1 whole lemons, halved
- 1 whole large onion, peeled and quartered
- 3 clove(s) garlic cloves, unpeeled and smashed
- 1 - 2 whole fresh bunch parsley & stems
- 1 tbsp. thyme
- 1 tbsp. rosemary
- 1 tbsp. sage, dried
- 1/2 cup(s) butter, room temperature
- 1 pkg(s) cooking twine
- 1. To thoroughly thaw a frozen turkey, it takes about 1 day for every 4-5 pounds, in the refrigerator. Remove turkey from fridge 30-60 minutes before roasting.
- 2. Remove neck and giblet bags from inside the cavity. If the turkey comes with a red pop-up thermometer, throw it away. Preheat oven to 400 degrees F.
- 3. Rub about 1 tbsp of salt and pepper inside the cavity. Add lemon, garlic, herbs and ¾ of the onion to the cavity. Close opening of cavity by overlapping turkey skin and secure with toothpicks or skewers.
- 4. Using the twine, tie the legs together. Insert the remaining onion quarter into the neck cavity. Tuck wing tips under turkey. Dry turkey with paper towel, then liberally brush top of the turkey all over with melted butter. Sprinkle a liberal amount of salt all over the top of turkey. Flip turkey over into the roasting rack and pan. Brush with butter all over so that the entire turkey has been buttered. Sprinkle with liberal amount of salt.
- 5. Place turkey in preheated oven (still breast side down) for 1 hour, the temperature to 350 degrees F and continue roasting for another hour. Remove turkey from oven, carefully flip over so that breast side is up for the remainder of the cooking.
- 6. Continue to cook until thermometer reads 165 degrees in the thickest part of the thigh, making sure not to touch the bone. Check temperature in several places to confirm internal temperature. Allow turkey to rest 30 minutes to an hour before carving. This allows the juices to re-distribute evenly resulting in a moist, flavorful turkey.