Juicy Roast Turkey Recipe - the Ultimate Thanksgiving Turkey #shorts #turkey #thanksgiving

By Natasha's Kitchen · 240 min

Ingredients

Instructions

1. Take the turkey out of the fridge about 30 minutes before you start. Remove the neck and giblets, pat the bird dry with paper towels, and let it sit on paper towels in a roasting pan to drain, then discard the towels. Fold the wings behind the back.
2. Season the inside of the cavity with about 1 tsp salt and 1/4 tsp pepper.
3. Make the flavored butter: combine the softened butter, olive oil, lemon zest, lemon juice, pressed garlic, chopped parsley, 1/2 Tbsp salt and 1/2 tsp pepper. Mash or stir until well combined.
4. Loosen the skin from the breast by sliding your fingers under it from the front and back, taking care not to tear it. Spread 2/3 of the butter under the skin, then massage the skin to spread it.
5. Pat the skin dry and rub the remaining butter over the outside of the turkey. Drizzle with olive oil and season generously with salt and pepper.
6. Stuff the cavity with the quartered onion, the halved garlic cloves, the parsley and the quartered lemon. Tie the legs together with kitchen string.
7. Preheat the oven to 430°F on bake mode, with the rack in the lower part of the oven.
8. Fold a large square of foil into a triangle, rub one side with olive oil, and shape it oil-side-down over the breast, then remove it. This will be used later as a shield.
9. Insert an oven-safe meat thermometer into the thigh, beneath the drumstick and deep into the dark meat. Roast uncovered at 430°F for 20 minutes.
10. Remove the turkey from the oven and quickly baste with butter from the bottom of the pan. Place the foil shield over the breast.
11. Lower the oven to 350°F and roast for another 2 hours 30 minutes for a 12 lb bird (about 13 minutes per pound overall after reducing the temperature). Remove when the thigh reads 170°F and the breast reads 160°F.
12. Transfer the turkey to a platter, cover loosely with foil and rest for at least 1 hour. Keep the pan drippings for gravy.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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