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The Best Roast Turkey for a Juicy Bird and Crispy Skin

A beautifully roasted turkey with crispy, golden-brown skin seasoned with herbs, resting in its own juices.
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Follow this step-by-step guide to roast a Thanksgiving turkey that guarantees moist meat and perfectly browned, crisp skin every time. This simple method removes the worry from your holiday centerpiece.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed
  • 1 cup unsalted butter, softened
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 large lemon, halved
  • 1 head garlic, halved crosswise
  • 1 large yellow onion, quartered
  • 2 cups chicken or turkey broth

Instructions

  1. Remove the turkey from its packaging. Take out the neck and giblets from the cavities. Pat the entire turkey, inside and out, completely dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme, kosher salt, and black pepper. Mix until you have an even herb butter.
  3. Gently loosen the skin over the turkey breast and thighs. Rub about half of the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey skin.
  4. Place the lemon halves, garlic halves, and onion quarters inside the main cavity of the turkey.
  5. Arrange the turkey breast-side up on a roasting rack set inside a shallow roasting pan. Pour the chicken broth into the bottom of the pan.
  6. Preheat your oven to 425 degrees Fahrenheit. Place the turkey in the preheated oven.
  7. Roast the turkey at 425 degrees Fahrenheit for 30 minutes to start crisping the skin.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting. Baste the turkey with pan juices every 45 minutes.
  9. Use a meat thermometer to check the temperature. The turkey is done when the thickest part of the thigh registers 165 degrees Fahrenheit and the breast registers 160 degrees Fahrenheit. This usually takes about 3 to 3.5 hours for a 14 lb bird.
  10. Once cooked, remove the turkey from the oven. Tent it loosely with foil and let it rest for at least 30 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For extra crispy skin, you can place the turkey in the refrigerator uncovered overnight after applying the herb butter.
  • If the skin begins to brown too quickly during the lower temperature roasting phase, loosely cover the breast area with aluminum foil.
  • Use the pan drippings to make a rich gravy for your holiday feast centerpiece.

Nutrition

Find it online: https://cookingbyfelix.com/juicy-roast-turkey-secrets/