The Best Roast Turkey Recipe
Recipe Overview
Overview
Roasting a turkey can seem daunting, but this recipe simplifies the process beautifully. The star of the show is a 13 lb whole turkey, which is generously coated with salted butter, ensuring a rich flavor and crispy skin. The technique of starting with the breast side down is a clever trick to keep the meat juicy, allowing the drippings to flow into the breast as it cooks.
The preparation is straightforward: simply thaw the turkey, dry it thoroughly, and rub the softened butter all over. This method not only enhances the flavor but also helps achieve that coveted golden-brown skin. The recipe emphasizes the importance of temperature control, cooking the turkey at 400°F for a total of about 2.5 hours, ensuring it reaches the perfect doneness without drying out.
After roasting, letting the turkey rest under foil for about 15 minutes allows the juices to redistribute, resulting in a moist and flavorful bird. This roast turkey is perfect for holiday gatherings, and the simplicity of the recipe makes it accessible for cooks of all skill levels. Whether you’re a seasoned chef or a beginner, this method will yield impressive results that will delight your guests.
Recipe Details
Steps & Tips
Take a 13 lb whole fresh turkey and ensure it is thawed if frozen.
Take out the neck and innards packet from the turkey cavity.
Wash the turkey and dry it with paper towels.
Heat your oven to 400° F (205° C).
Leave salted butter out to soften or microwave it for a few seconds.
Tip: If you forgot to leave butter out to soften, cut it into pieces and microwave for a few seconds.
Use a baking sheet with a rack or create a circle with aluminum foil if you don't have a rack.
Rub the soft butter all over the turkey on both sides.
Put the rest of the butter inside the turkey cavity.
Tuck the wings under the turkey.
Tip: Tuck the wings under the turkey for a neater appearance and to prevent them from browning too quickly.
Tip: If the turkey is cold, melt the butter instead of softening it to ensure it spreads easily.
Put the turkey on the rack, breast side down, in the heated oven.
Cook for approximately 1 hour and 30 minutes or until the thigh reaches 160° F.
Tip: Make sure there are a few inches of space above the turkey in the oven to prevent the top from browning too quickly.
Use gloves to turn the turkey over.
Put the turkey back in the oven and cook for approximately 1 hour until the thigh is 180° F and the breast is 160° F.
Cover the turkey loosely with foil and leave for about 15 minutes.
Cut into a piece of the breast to check for juiciness.
Tip: Using salted butter means you don't need to add extra salt to the meat.
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using salted butter adds flavor without the need for additional salt.
- •Tucking the wings under the turkey helps achieve a neater appearance.
- •Cooking the turkey breast side down initially helps keep the meat juicy.
- •Covering the turkey loosely with foil during resting helps retain moisture.
