Remove the thawed turkey from the fridge about 30 minutes before starting. This helps it bake evenly, so it’s essential for best results. Remove the neck and any giblets, pat the turkey dry with paper towels, and place it in a roasting pan lined with paper towels to soak up excess moisture.
Once drying is complete, fold the wings behind the turkey to avoid burning. It’s a simple yet effective trick to ensure all parts cook evenly. Generously season the cavity with about 1 teaspoon of salt and 1/4 teaspoon of pepper.
For the flavored butter, in a medium bowl or food processor, combine butter, olive oil, lemon zest, lemon juice, garlic cloves, parsley, salt, and pepper. Mix thoroughly until well blended; it should be creamy and aromatic.
Carefully separate the skin from the turkey breast. Use your fingers to gently push under the skin without tearing it. This is where the magic happens! Stuff about two-thirds of the butter mixture underneath the skin, then massage it to distribute evenly.
Next, rub the remaining flavored butter over the outside of the turkey. Drizzle with olive oil and generously season with salt and pepper. This step ensures a crispy, golden skin, which is the hallmark of a great roast turkey!
Stuff the cavity with the quartered onion, halved garlic cloves, remaining parsley, and quartered lemon. This not only adds flavor but also helps keep the turkey moist from the inside out.
Use kitchen twine to tie the legs of the turkey together, ensuring everything stays in place. This presents beautifully and helps the turkey cook evenly.
Preheat your oven to 430˚F (220˚C). Place the rack in the lower part of the oven for optimal cooking. This high temperature at the start helps seal in moisture.
Create a foil shield by folding a large sheet into a triangle, oiling one side, then shaping it over the turkey breast. This shield will protect the skin from excessive browning.
Insert an oven-safe meat thermometer deep into the thigh, ensuring it’s not touching bone. Roast the turkey uncovered at 430˚F for the first 20 minutes.
After 20 minutes, baste the turkey with the drippings from the pan. This adds flavor and helps keep the skin crisp. Apply the foil shield to the breast to prevent it from drying out.
Reduce the oven temperature to 350˚F (175˚C) and continue baking for 2 hours and 30 minutes for a 12 lb turkey. To ensure it’s fully cooked, the thigh should register at 170˚F, and the breast at 160˚F. Remember that the temperature will continue to rise slightly after removal.
Once cooked, transfer the turkey to a serving platter and loosely cover with foil. Let it rest for at least 1 hour; this allows the juices to redistribute, resulting in tender meat.
While the turkey rests, save the drippings from the pan for a delicious gravy. Decorate your table and enjoy the festive atmosphere!
