Yummy Moist Turkey
Juicy, flavorful, and perfectly tender, this Yummy Moist Turkey recipe is your ticket to hosting the ultimate holiday feast. Infused with a rich butter spread blended with fresh rosemary, thyme, garlic, and a splash of bright lemon juice, this turkey guarantees mouthwatering bites from the first slice to the last. Stuffed with aromatic vegetables and roasted with chicken broth, the result is incredibly moist meat and irresistibly crispy, golden skin. With an easy basting process and a foolproof cooking method, this 12-pound centerpiece turns out perfectly every time. Whether it's your Thanksgiving table or a festive family dinner, this moist turkey recipe will leave everyone asking for seconds—don’t forget to pair it with your favorite sides! Perfect for gatherings of all sizes, it’s the star of any occasion.
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Recipe Information
Ingredients
- 12 pounds whole turkey
- 1 cup unsalted butter, softened
- 3 tablespoons kosher salt
- 2 teaspoons black pepper, freshly ground
- 5 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh lemon juice
- 1 onion, quartered
- 1 carrot, roughly chopped
- 2 celery stalk, roughly chopped
- 2 cups chicken broth
- 2 tablespoons olive oil
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey from the refrigerator and let it sit at room temperature for 30 minutes. Remove any giblets from the cavity.
In a medium bowl, mix the softened butter, kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and lemon juice until well combined.
Pat the turkey dry with paper towels. Gently loosen the skin over the turkey breasts using your hands, being careful not to tear it.
Spread half of the butter mixture underneath the skin, making sure to distribute it evenly. Rub the remaining butter mixture all over the outside of the turkey.
Stuff the turkey cavity with the quartered onion, chopped carrot, and celery stalks.
Place the turkey breast-side up on a roasting rack set in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during cooking.
Drizzle the turkey with olive oil for extra crispness on the skin.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for approximately 15 minutes per pound or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast and the innermost part of the thigh with a meat thermometer. Remove the foil during the last 45 minutes of cooking to allow the skin to brown.
Baste the turkey every 30 minutes with the pan drippings to ensure it stays moist and flavorful.
Once fully cooked, remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving.
Serve the turkey with your favorite sides and enjoy!
Nutrition Facts
Calories |
9463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.4 g | 527% | |
| Saturated Fat | 180.4 g | 902% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 9941 mg | 432% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.0 g | ||
| Protein | 1319.2 g | 2638% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 64.1 mg | 356% | |
| Potassium | 14437 mg | 307% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
