Ah, the holy grail of roast turkey! 🦃 To get it golden outside, juicy inside, the trick is balance: seasoning, temperature control, and a little patience. Here’s a simple, fail-proof method:
Simply Perfect Roast Turkey
Ingredients
- 1 whole turkey (10–12 lbs is a manageable size)
- 4 tbsp butter, softened
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- Fresh herbs (rosemary, thyme, sage)
- 1 lemon, halved
- 1 onion, quartered
Instructions
- Preheat oven
- 325°F (160°C) for slow, even roasting.
- Prep the turkey
- Remove giblets and pat the turkey dry. Dry skin = crispier roast.
- Rub butter under and over the skin for flavor and golden color.
- Season generously with salt, pepper, and garlic powder.
- Stuff and flavor
- Inside the cavity, place herbs, lemon, and onion.
- Optional: tie the legs together with kitchen twine.
- Roast
- Place breast-side up on a roasting rack in a pan.
- Roast about 13–15 minutes per pound, basting occasionally with pan juices or extra butter.
- Cover loosely with foil if skin browns too fast.
- Check for doneness
- Internal temperature: 165°F (74°C) in the thickest part of the thigh.
- Let it rest 20–30 minutes before carving; this keeps juices inside.
- Optional step for ultra-crispy skin
- Increase oven to 425°F (220°C) for the last 15–20 minutes. Keep a close eye to prevent burning.
Tips
- Dry brining: Rub turkey with salt 12–24 hours before roasting. Juicier, flavorful meat.
- Basting: Optional, but brushing butter or pan juices helps golden skin.
- Resting is key—skip it, and all the juice runs out when carving.
If you want, I can give a “cheater’s trick” version where the turkey comes out almost like restaurant-style rotisserie—super juicy, golden, and barely any basting needed.
Do you want me to share that trick?
