The Secret to the JUICIEST Thanksgiving Turkey! #shorts

By Natasha's Kitchen · 300 min

Ingredients

Instructions

1. Take the thawed turkey out of the fridge about 30 minutes before you start. Remove the neck and giblets, pat the bird dry, and let it sit on paper towels in a roasting pan to drain. 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. In a bowl, mix the softened butter, olive oil, lemon zest, lemon juice, pressed garlic, chopped parsley, 1/2 tbsp salt and 1/2 tsp pepper until well combined. Stir or mash with a fork for a few minutes until the lemon juice is absorbed.
4. Loosen the skin of the breast by sliding your fingers under it from the front and back, taking care not to tear it. Spread two-thirds of the butter under the skin, massaging it over the top.
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, halved garlic cloves, half a bunch of parsley and 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. Fold a large square of foil into a triangle, oil one side, and shape it oil-side-down over the breast. Remove it and set aside.
8. Place an oven-safe meat thermometer deep into the dark meat beneath the drumstick. Roast uncovered at 430°F for 20 minutes.
9. Remove from the oven and quickly baste with butter from the bottom of the pan. Place the foil shield over the breast.
10. Reduce the oven to 350°F and roast for about 13 minutes per pound. For a 12 lb bird, this is 2 hours 30 minutes. Remove when the thigh reads 170°F and the breast reads 160°F.
11. Tent loosely but fully 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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