What is the best way to keep roast turkey moist?

The key is starting with a butter rub under and over the skin, and roasting the turkey over a broth-filled veggie base. Avoid overcooking, and always let it rest for at least 30 minutes before carving so juices redistribute and stay inside the meat.

Can I prepare roast turkey ahead of time?

Yes! You can prep the butter mixture, chop the veggies, and season the turkey a day in advance. Just cover it and keep it in the fridge. Bring the turkey to room temperature before roasting. You can also roast the bird completely, carve it, and reheat with broth on serving day if oven space is tight.

How do I get crispy skin on my roast turkey?

Pat the skin dry before adding the butter rub. Roast uncovered, and avoid basting too often. If you want extra crisp, turn up the heat to 425°F for the last 15–20 minutes; just keep an eye on it.

What can I serve with roast turkey?

Classic sides work beautifully: Honey-Glazed Corn Casserole , garlic butter rolls, stuffing, and a tangy cranberry sauce are perfect. And don’t forget a simple gravy made with the pan drippings!

Roast Turkey Recipe: Juicy & Easy Classic (No Fail)

Name: Roast Turkey
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 whole turkey (12–14 lbs), thawed if frozen; 1 cup salted butter, softened; 6–8 garlic cloves, minced; 2–3 sprigs fresh rosemary; 2–3 sprigs fresh thyme; 2–3 sprigs fresh sage; 1 orange, quartered; 1 lemon, quartered; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; Salt and black pepper to taste; Drizzle of olive oil; 2 cups chicken or turkey broth

Ingredients

Scale

1 whole turkey (12–14 lbs), thawed if frozen

1 cup salted butter, softened

6–8 garlic cloves, minced

2–3 sprigs fresh rosemary

2–3 sprigs fresh thyme

2–3 sprigs fresh sage

1 orange, quartered

1 lemon, quartered

1 onion, quartered

2 carrots, chopped

2 celery stalks, chopped

Salt and black pepper to taste

Drizzle of olive oil

2 cups chicken or turkey broth

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Instructions

1. Thaw turkey completely in the fridge if frozen.

2. Remove giblets and pat turkey dry with paper towels.

3. Stuff cavity with onion, citrus, and herb sprigs.

4. Mix butter with garlic, chopped herbs, salt, and pepper. Rub under skin and over exterior.

5. Place carrots and celery in roasting pan. Set turkey on a rack above veggies.

6. Pour broth into pan. Drizzle turkey lightly with olive oil.

7. Roast at 325°F, about 13–15 minutes per pound.

8. Check internal temp (thigh) reaches 165°F.

9. Let turkey rest 30 minutes before carving.

Notes

If turkey browns too fast, tent loosely with foil.

Use pan drippings for delicious homemade gravy.

Stuffing should be cooked separately unless internal temp reaches 165°F.

Author: Chef Saly
Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 1g
Sodium: 350mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 50g
Cholesterol: 150mg