The Juiciest Roast Turkey Recipe
Published November 18, 2022. This post may contain affiliate links. Please read my disclosure policy.
You will be amazed at this incredibly juicy roast turkey recipe stuffed with herb butter and cooked breast side down. There is no going back after tasting this delicious turkey.
The assortment of side dishes makes the meal no matter the holiday. If you are looking for some tasty recipes to serve up with this turkey, then try my homemade Cranberry Sauce or Cornbread Dressing.
Roast Turkey
Roast turkey is the simple cooking procedure in a pan in the oven until it is browned on all sides and cooked throughout. This procedure is known as the dry heat method, commonly used to render a dark brown outer crust while cooking to the desired internal temperature.
You can make several enhancements to the turkey to make it more flavorful, such as stuffing it with vegetables or herb butter. If you have a favorite seasoning blend or stuffing, I encourage you to use it while still following the cooking procedures in this recipe.
Breast Side Down
Breast-side-down turkey will render an incredibly flavorful and juicy bird. When you cook it this way, all the juices go down the turkey to the bottom, where the breasts are. Once you try this procedure, there’s no going back.
Ingredients and Substitutions
- Turkey – I always try to buy a fresh organic turkey. You can buy a frozen bird for this. Just make sure it’s completely thawed.
- Butter – Always use unsalted butter in your cooking and baking so that you control the salt content.
- Herbs – I use a combination of parsley, thyme, rosemary, and sage for the herb butter and parsley and bay leaves for the stuffing.
- Seasoning – All you will need for this is sea salt and pepper.
- Lemons – Some lemon wedges will add some amazing flavors to this.
- Bacon – I used smoked bacon in this recipe.
Equipment
Butcher’s Twine – You will need some butcher’s twine to truss the turkey. If you can’t find any, ask the man or woman behind the butcher’s counter to give you a 6’ long piece.
Rack – You will need a rack that fits in a roasting pan for this roast turkey. This is vital to your turkey is browned on all sides and is a must.
Roasting Pan – A large roasting pan is needed and should be plenty large for a turkey.
How to Make a Juicy Roasted Turkey
Start by whipping unsalted butter in a stand mixer with the paddle attachment until it becomes light and fluffy, which takes about 5 to 7 minutes.
Add the herbs, salt, and pepper to the butter and mix on low speed until it is mixed in. Taste it to make sure it is seasoned enough. Set it aside.
Bring out the turkey and pat it dry inside and out.
Stuff the inside cavity with lemon wedges, parsley, and bay leaves.
Using clean hands, use your fingers to pierce between the skin and the meat on the breasts to separate the two and keep the skin connected to the turkey intact. Flip the turkey over and do the same on the backside.
Evenly divide the herb butter and place it under the skin on both sides of the breasts and underneath on the back. Butter may spill out a little bit, but it’s ok. See the note below on if the skin tears.
Flip the turkey back onto its back and truss it using butcher’s twine.
Place the turkey breast side on a pan rack and roast in the oven on the bottom rack at 450° for 22 to 25 minutes or until browned on top.
Remove the turkey and flip it over. Be careful, as the turkey is hot, and you should use gloves and towels.
Wrap the top with several strips of bacon, making sure to cover it.
Place it back in the oven and roast at 350° for 90 minutes to 2 hours or until browned and cooked throughout. You should figure about 9 to 11 minutes per pound.
After about an hour of roasting time with it wrapped in bacon, come back and remove it and return to the oven for the remaining cooking time. Sometimes the bacon won’t be completely crispy, and that’s ok. It doesn’t matter if the bacon is chewy or crispy; it’s time to brown up the back side of the turkey. Keep an eye on the bacon throughout the process, as you do not want it to burn.
Once the turkey is done cooking and has an internal temperature of 165° in the thickest part of the breast or thigh, I remove it and I let it rest for 15 to 20 minutes.
Remove the butcher’s twine and lemon stuffing, and serve.
What if the Turkey Skin Tears?
If the skin tears anywhere on the chicken after stuffing it with butter, you can use a toothpick to stitch it back together. Line the two pieces of skin up to one another and use the toothpick to go through one side of the skin and then pierce it through the other side. Repeat the process up the tear.
You may need several toothpicks depending on the size of the tear. Also, remember to remove the toothpicks before serving.
How Long to Cook a Turkey?
My recipe is slightly different than most because I cook it breast side down. However, these times and temperatures are still foolproof for any size turkey.
- 450° for 22 to 25 minutes to brown the breasts of the turkey.
- 350° at 9-11 minutes per pound once it is flipped and breast side down.
Make-Ahead and Storage
Make-Ahead: You can keep the turkey warm by completely wrapping it in foil or placing it in a cooler for up to 90 minutes before serving it.
How to Store: It will hold in the refrigerator covered in plastic for up to 5 days. In addition, you can freeze it covered for up to 3 months. Be sure to thaw it in the refrigerator for a full day before reheating it.
How to Reheat: Add the desired amount of turkey to a saucepan and ½ to 1 cup of chicken stock. Cover and cook in the oven at 350° for 15-20 minutes or until warm. You can also heat the turkey in the microwave on a plate until warm.
Chef Notes + Tips
- Other ingredients you can add to the herb butter are lemon zest, orange zest, ground coriander, or finely minced shallots.
- If you are starting with a frozen turkey, it takes 24 hours of thawing time in the refrigerator per 5 pounds of turkey, so plan accordingly.
- Always cook the turkey on the bottom rack in the oven.
More Thanksgiving Recipes
Video
The Juiciest Roast Turkey Recipe
Ingredients
- 1 pound softened unsalted butter
- 3 tablespoons chopped fresh Italian flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 5 cloves finely minced garlic
- 1 ½ tablespoons sea salt
- 3/4 teaspoon black pepper
- 12-14 pound fresh turkey
- 1 lemon cut into wedges
- 6 bay leaves
- 10 sprigs of Italian flat leaf parsley
Instructions
- Start by whipping the unsalted butter in a stand mixer with the paddle attachment on high speed until it becomes light, and fluffy, which takes about 5 to 7 minutes.
- Add the chopped parsley, thyme, rosemary, sage, garlic, salt, and pepper to the butter and mix on low speed until it is mixed in. Taste it to make sure it is seasoned enough. Set it aside.
- Bring out the turkey and make sure it is patted dry inside and out with paper towels.
- Stuff the inside cavity with lemon wedges, parsley sprigs, and bay leaves.
- Using clean hands, use your fingers to pierce between the skin and the meat on the breasts to separate the two but also to keep the skin connected to the turkey and intact. Flip the turkey over and do the same on the backside. See the video.
- Evenly divide the herb butter and place it under the skin on both sides of the breasts and underneath on the back. Butter may spill out a little bit, but it’s ok.
- Flip the turkey back onto its back and truss it using butcher’s twine.
- Place the turkey breast side up on a rack in a pan and roast in the oven on the bottom rack at 450° for 22 to 25 minutes or until browned on top.
- Remove the turkey and flip it over. Be careful, as the turkey is hot and you should use gloves and towels.
- Wrap the top with several strips of bacon, making sure to cover it.
- Place it back in the oven and roast at 350° for 90 minutes to 2 hours total or until browned and cooked throughout. You should figure about 9 to 11 minutes per pound.
- After about an hour of roasting time with it wrapped in bacon come back and remove it and return to the oven for the remaining cooking time. Sometimes the bacon won’t be completely crispy and that’s ok. It doesn’t matter if the bacon is chewy or crispy, it’s now time to brown up the back side of the turkey. Keep an eye on the bacon throughout the process, as you do not want it to burn.
- Once the turkey is done cooking and has an internal temperature of 165° in the thickest part of the breast or thigh, remove it and let it rest for 15 to 20 minutes.
- Remove the butcher's twine and lemon stuffing, and serve.
Well worth the extra work! The best turkey I have ever cooked, very moist, juicy, tender and, flavorful. I will never cook it any other way.
Thanks for giving it a shot!!
I made this for New Year’s Day, had time to cook, it is sooo delicious worth the extra time! My husband told me at supper I’m really be coming a chef, thanks to Billy. He was so excited when I told him I was looking up how Billy Parisi would cook a turkey!. New from past recipes it would be delicious. Thank you so much for your time to make these wonderful videos! Thank you again Monique
Just made this for the family Christmas dinner 2023….Awesome dinner, everyone loved it! I will not be making any other roast Turkey ever again! Thank you!
I cooked my turkey as per your recipe and it turned out amazing. Simple to prepare. It was very juicy and flavourful. Every one loved it I kept the bacon chopped it all up and added it to my mashed potatoes. So yummy. Thank you for all your wonderful recipes.
Gorgeous tasty 😋 it’s the Bom ChefBilly thank you for amazing recipe 😋😁🤩😋👋😍
I made this recipe for Christmas Eave. I had a 20 pound turkey. Made 1 1/2 the ingredients for the butter. This turkey was the best we have ever made. My family said I really out done myself on this one. Thank you chef, for the awesome recipe ♥️
Yes that also a yumthank you Chef Billy for your time and creation so much joy &enjoyment fun
I’m late posting but better late than never, right? I made this turkey recipe for Thanksgiving this year. It turned out perfectly and was so very moist and flavorful. My daughter who is pretty particular about food said it was the best turkey she had ever eaten. Thank you Chef for making me a good cook for a day.
love it!
My new go to turkey recipe. And the gravy from the drippings is devine. Thanks!
excellent!
I haven’t cooked a turkey in over 5 years. Used this recipe. Everyone loved it, it was so juicy and moist, it just fell off the bone. My family and I absolutely loved this. I can’t wait to use the leftovers. It is a must for anyone.
Thank you for sharing your gifted talents with us all.
Made this last year and it was Awesome! making it again this year, but really, 1/2 lb of butter is plenty. Also, dry-brining it before hand.
Nice and moist! Did just a breast today and may have tried a smidge!
Happy Thanksgiving!
so good!!
This was the best recipe for thanksgiving turkey! We loved it so much I’m doing it again tomorrow and I know it will make our holiday meal amazing! It was the juiciest turkey ever, flavorful too. I love all of your recipes Chef Billy!
many thanks!
Can’t wait to make this for Thansgiving this year. This reminds me of Marcel Hazan’s lemon chicken – that she cooks breast side down.
I’ll let you know how it comes out.
ha ha, appreciate you trying this!
I took this recipe last TG and combined it with your smoked, brined, breast-down recipe by brining the turkey and roasting it breast-down. It was incredibly moist and delicious.
Thanks!
Hi CHEF,
Is the Turkey supposed to be at room temperature when you start adding the herb butter?
no
Chef, I just made this recipe for a thanksgiving celebration at a relative’s church. I’m impressed. I was very hesitant about the final product but oh my goodness, this is beyond my expectations. From the aroma because of all the herbs in the butter to the beautiful roasted and how juicy it is, wow, just wow.
I’m so happy and will definitely be using your recipe from now on and I already shared it with family and friends for them to try.
Thank you!
I’m seventy and finally have learned how to bake a juicy turkey. Thanks Chef. I love all your videos.
Awesome 👏 👏👏👏
Juiciest turkey ever!
Thank you for trying it!
Love it!
I made this turkey exactly as directed but used a larger turkey and adjusted the cook time. This is my new way. Everyone exclaimed how juicy, moist and flavorful the breast meat was. People took leftovers home and I was left with a carcass and barely enough for a sandwich! I am glad everyone enjoyed it. Thank goodness I made a 22 lb turkey. Just thinking of this turkey makes me want to cook another. I will have thanksgiving in July.
excellent!
Made this for Thanksgiving, bit used a turkey roaster. So juicy and delicious! This will be my new Thanksgiving bird recipe! Thank you Chef!
awesome
This recipe for turkey is an absolute game changer!!! My daughter made it for Thanksgiving and it was outstanding. Everyone commented how great it tasted. Billy you are a chef extraordinaire!! Thank you for sharing your talents and recipes.
Awesome!
I will always use this recipe from now on! It’s so juicy!
Thank you!
Made this for Thanksgiving 2022. Turned out very tender and tasty!
thanks for giving it a shot!!
Yum, turned out great.
Excellent
Definitely need more stars for this one.
Without question, the best Turkey I’ve ever eaten!!!
Incredible recipe!!
Thanks Billy
Awesome.
This was the best turkey I have ever had!! The recipe was very easy to follow
so good!!
This is now my go t recipe! Thank you!
Thank you!
Made this Thanksgiving 2022 and it was the tastiest juiciest Turkey! I will never go back to a different recipe!
The absolute best turkey I have ever made. Even the leftover stuff that I froze still tasted amazing when I used it later. This is the The Recipe for Thanksgiving turkey.
Absolutely the best turkey I’ve ever made. Thank you soooooo much for this recipe
What if I don’t eat bacon? Can I still do without and cook the same way?
No. THe bacon also acts as a barrier so the backside of the skin doesn’t crisp up too fast.
Hands down best turkey ever! We had left overs and they were all eaten also! Loved this and will have it again next year! Ty
This turkey was so juicy and after you take the bacon off it’s hands off. No basting, no fuss no muss. And then I used the bacon (plus some raw for the fat) to make the green bean casserole which was also a 5 star dish. Thank you, Chef!
I have not hosted Thanksgiving in years and so this recipe in my Facebook feed. I made it yesterday for T’Day and it was a HUGE hit. Very juicy and flavorful. The recipe was requested within minutes. I love all the videos – the passion for cooking and family shines through and I look forward to the Billy Parisi cooking show on PBS or the Food Network (hint, hint) and some published cookbooks.
Thank you for such a great recipe, I will be doing this one for thanksgiving. Do you recommend brining for 24 hours and then air cooling the turkey for 24 hours prior to roasting? And would you stuff a 19lbs turkey with dressing or cook separately?
Thanks and happy Thanksgiving,
Kelly
I wouldn’t brine and do this recipe with that heavily seasoned herb butter. I don’t air cool for that long. An hour would be fine. I hate stuffing in the turkey so that’s up to you.
Wow!! I am definitely going to try this with my next turkey or whole chicken!! Thank you for all the tips, like whipping the butter & herbs, too. Will give that a go, as well.
Great recipe & post! Thank you.
Keep smiling 😁!!