Juicy Roast Turkey (Print Version)

# Ingredients:

→ Main Bird

01 - 12-pound whole turkey, completely thawed
02 - Coarse salt and freshly cracked black pepper

→ Herb Butter Mixture

03 - 1 cup soft unsalted butter (2 sticks)
04 - 2 tablespoons mild olive oil, plus extra for drizzling
05 - 4 tablespoons fresh lemon juice from 1 large lemon
06 - 1/2 tablespoon freshly grated lemon zest
07 - 3 large garlic cloves, minced or pressed
08 - 1/4 cup fresh parsley, finely chopped
09 - 1/2 tablespoon sea salt
10 - 1/2 teaspoon freshly ground black pepper

→ Aromatic Cavity Filling

11 - 1 large yellow onion, cut into quarters (skin on)
12 - 4 garlic cloves, halved lengthwise (skin on)
13 - 1/2 bunch fresh parsley sprigs
14 - 1 whole lemon, quartered

# Instructions:

01 - Take your thawed turkey out of the refrigerator about 30 minutes before cooking to bring it closer to room temperature. Remove the neck and giblet packet from inside, then pat the entire bird completely dry with paper towels. Place it in your roasting pan and let it sit on paper towels to absorb any remaining moisture. Tuck the wing tips behind the body to prevent them from burning.
02 - Generously season the inside cavity with about 1 teaspoon salt and 1/4 teaspoon pepper. In a medium bowl, combine the softened butter, olive oil, lemon zest, lemon juice, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly with a fork until everything is well blended - the lemon juice takes a bit of patience to incorporate, but keep mixing and it will come together beautifully.
03 - Carefully slide your fingers under the turkey skin to separate it from the breast meat, working from both the front and back without tearing the skin. Spread about two-thirds of your herb butter mixture directly under the skin, then massage it around from the outside to distribute evenly. Pat the skin dry again, then rub the remaining butter all over the outside of the turkey. Finish with a good drizzle of olive oil and season generously with salt and pepper for that perfect crispy skin.
04 - Fill the turkey cavity with the quartered onion, halved garlic cloves, parsley sprigs, and lemon quarters. Using kitchen string, tie the legs together, crossing them to close up the cavity nicely - this also makes for a beautiful presentation at the table.
05 - Preheat your oven to 430°F and position the rack in the lower third of the oven. Create a foil shield by folding a large piece of foil into a triangle, then rub one side with olive oil. Shape this oil-side down over the turkey breast, then remove it - you'll use this later to protect the breast meat from drying out.
06 - Insert an oven-safe meat thermometer deep into the thickest part of the thigh, avoiding the bone. Roast uncovered at 430°F for exactly 20 minutes to get that beautiful golden start.
07 - Remove the turkey and quickly baste it with the buttery drippings from the bottom of the pan using a baster or large spoon. Now place your prepared foil shield over the breast area to keep it moist.
08 - Reduce the oven temperature to 350°F and continue roasting for about 2 hours and 30 minutes more (roughly 13 minutes per pound). The turkey is done when the thigh reaches 170°F and the breast hits 160°F on your thermometer.
09 - Transfer your beautiful turkey to a serving platter and tent loosely with foil. Let it rest for at least 1 hour - this is crucial for juicy, tender meat that carves beautifully. Save those delicious pan drippings for gravy, and garnish your platter with fresh herbs, citrus, and seasonal fruits for a stunning presentation.

# Notes:

01 - For frozen turkeys, allow 1 day of thawing time in the refrigerator for every 4-5 pounds of weight.
02 - A food processor makes blending the lemon juice into the butter much easier and faster.
03 - The turkey's internal temperature will continue to rise by about 5°F as it rests, reaching the safe final temperatures of 165°F in the breast and 175-180°F in the thigh.
04 - Most of the butter and oil will remain in the roasting pan, so the actual fat content per serving is much lower than it might appear.

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