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The Best Juicy Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 106 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 150 minutes
  • Total Time: 180 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This recipe for The Best Juicy Roast Turkey delivers a perfectly seasoned, tender, and flavorful turkey with a crispy skin. Marinated with fresh herbs, garlic, ginger, and a blend of spices, then roasted slowly in the oven to achieve a juicy inside and golden outside. Ideal for festive occasions or family dinners, this method ensures every bite is moist and delicious.

Ingredients

Scale

Main Ingredients

  • 1 turkey (12 pounds), thawed and at room temperature
  • 10 cloves garlic, peeled
  • 1 1/2 inch ginger root, peeled
  • 2 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 medium onion, peeled and roughly chopped
  • 2 seasoning cubes (Maggi, about 4g per cube)
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter, at room temperature

Equipment

  • 1 flavor injector
  • 1 roasting bowl for the turkey

Instructions

  1. Prepare the Turkey: Wash the turkey thoroughly and pat dry with paper towels. Place it in a large roasting tray to make it ready for seasoning.
  2. Make the Spice Paste: Strip the rosemary needles and thyme leaves. Add them to a blender along with garlic, ginger, onions, white and black pepper, seasoning cubes, and about half a cup of water. Blend until it forms a smooth paste.
  3. Separate Spice Liquid and Chaff: Pass the blended spice mixture through a fine sieve, pressing out the liquid into one bowl and collecting the solid chaff in another. Rinse the chaff to yield approximately 8 ounces (about 1 cup) of spice liquid.
  4. Season and Oil Mixtures: Add 1/4 teaspoon salt and 1 tablespoon olive oil to the spice liquid, then whisk well. Add 3/4 teaspoon salt, 1 tablespoon olive oil, and the butter to the spice chaff, mixing thoroughly to create the butter mixture.
  5. Inject the Turkey: Use the flavor injector to draw up the spice liquid and inject about 2 ounces into each turkey breast, 1 ounce into each thigh, and then into other meaty areas. Expect some spillover as you withdraw the injector.
  6. Apply Butter Mixture: Rub the butter mixture liberally all over the turkey, including inside the cavity and hard-to-reach spots, ensuring even coverage.
  7. Marinate: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight or up to 24 hours for maximum flavor infusion.
  8. Preheat Oven and Prepare for Roasting: Remove the turkey from the fridge and let it come to room temperature. Preheat your oven to 350°F (180°C). Place the turkey in the lower middle rack of the oven, uncovered.
  9. Roast and Baste: Roast the turkey for about 2.5 to 3 hours total. After the first hour, baste using the turkey’s own juices. Continue basting every 30 minutes, about four times in total. If the skin browns too quickly, cover the turkey loosely with aluminum foil.
  10. Check for Doneness: Insert a digital thermometer into the thickest part of the turkey. The internal temperature should register 175°F (80°C) to confirm it’s fully cooked.
  11. Rest Before Serving: Remove the turkey from the oven and let it rest in its juices for 20 to 30 minutes before carving to retain moisture and flavor.
  12. Serve: Transfer the turkey to a serving platter or cutting board. Carve and enjoy the best juicy roast turkey with your choice of sides.

Notes

  • This method produces the juiciest and most flavorful roast turkey, with a crispy skin and well-seasoned meat throughout.
  • Using a flavor injector distributes the marinade deep into the meat, enhancing moisture and taste.
  • Allowing the turkey to marinate for at least 8 hours, preferably overnight, greatly improves flavor absorption.
  • Basting frequently during roasting prevents dryness and promotes an evenly browned, crispy exterior.
  • If the turkey browns too fast, covering it with foil protects the skin without interrupting cooking.
  • Resting the turkey before carving lets the juices redistribute, resulting in tender, succulent meat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 687
  • Sugar: 1 g
  • Sodium: 1069 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 3 g
  • Fiber: 0.4 g
  • Protein: 124 g
  • Cholesterol: 377 mg

Find it online: https://lazydayrecipes.com/the-best-juicy-roast-turkey-recipe/