So, how would you like to learn a guaranteed easy juicy crispy roast turkey recipe? Now that’s a mouthful, right?
I have been hosting Thanksgiving for 15 years and have never served a dry turkey. And guess what I taught myself the trick to making the juiciest turkey with extra crispy skin.
Also, I make turkey at different times of the year to save the leftovers to make pot pies, turkey sandwiches, turkey salads, and homemade soup.
If you follow this recipe your turkey will be the star of the show and will be the perfect Thanksgiving turkey EVER!
Why is Adding Butter Under The Skin Important?
Why Add Butter Under The Skin?
Here’s a little secret, adding a generous amount of butter between the skin and the turkey is the key to getting GUARANTEED juicy meat and the perfect turkey! The fat underneath the turkey skin both tenderizes and adds tons of flavor to the turkey.
Some may disagree, however it has worked for me for years. Also this is another way it helps with browning the skin.
Many times when cooking a turkey the first thing people say is the white meat is often dry. Not with this recipr the breast of the turkey is tender and juicy and it’s so good! And for the dark meat lover, this turkey recipe makes the meat even better!
Another trick is mixing oil and soft butter together and covering the entire outside of the turkey. I rub it in every nook and cranny which ensures moisture and flavor. This also ensures amazing turkey skin and we all know we love that brown skin on the turkey.Jump to Recipe
Buying A 15-20 lb Turkey Fresh Or Frozen
Step 1: Buying A Fresh Or Frozen Turkey And Thawing It For Roasting
First things first, we use a 15-20 pound fresh turkey. This recipe will also work well for a frozen turkey however remember to let it thaw in the refrigerator. A good rule of thumb is to melt at least 24 hours for every 4-5 pounds of turkey. So, a 15-pound turkey will take four or five days to soften completely.
Remember to never wash a turkey, it’s not necessary and unsafe. This is the recommendation from the FDA as well as Butterball.
Also, if this is the first time making a roasted turkey make sure to empty the cavity of the turkey. The turkey cavity has a bag of giblets and the neck. Sometimes it can be in the backend of the turkey too.
Remove the wrapping from the turkey over the kitchen sink and place the turkey in a large roasting pan breast side up. Pat the turkey dry with paper towels and throw them in the garbage. Now, make sure to sanitize the sink and wash your hands well.
How Long To Roast A Turkey?
Step 2: Time It Takes To Roast A Turkey
The time it takes to roast a turkey from start to finish varies. It depends on the size turkey and also the temperature of the turkey before it goes into the oven. Remember
We generally roast our turkey at 350 degrees for three and half hours and turn the oven temperature up to 400 degrees F for the last half hour for our 16-pound turkey. This also ensures the best crisp skin and the juiciest turkey recipe.
Some roast their whole turkey at 425 but I tried this and I wasn’t a fan of how the turkey turned out at a high temperature.
The turkey is cooked when an instant-read thermometer and internal temperature reaches 180 degrees in the thickest part of the thigh.
*As an Amazon Associate and other Affiliate programs I earn from qualifying purchases*
As an Amazon Associate and other Affiliate, I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission with no extra charge to you. All opinions are my own
Is Sage The Only Herb To Use?
Are There Other Herbs You Can Use?
Yes, there are. I love sage with my turkey however, if you aren’t a sage fan use your favorite. Thyme, rosemary, chives, marjoram, or basil will work.
Make The Herb Butter For The Turkey Breast To Add Extra Flavor
Step 3: Making Herb Butter To Put Under The Turkey Breast Skin
Make the herb butter with 2 tablespoons of room temperature and one sprig of roughly chopped fresh sage. You usually can find this in the produce aisle in small plastic containers. Add the soft butter and the sage to a small bowl and combine. Then wrap with plastic wrap and store in the refrigerator.
Tip 1: I make this the day before for the fresh sage flavor to infuse into the butter. By Kerry Gold Soft butter for this process. Because it’s soft it also has olive oil which enhances the browning of the skin and adds flavor and moisture.
Tip 2: Also, I use Kerry Gold Irish butter for cooking and baking. This product makes a HUGE difference in my opinion.
Prepping The Turkey Meat The Night Before
Step 4: Prep Turkey The Night Before For A Juicy Turkey
Doing this step has given me the best results for a moist and golden brown turkey every time. Next step, sprinkle the whole bird liberally with kosher salt and black pepper. Also, make sure to salt and pepper inside the cavity. Put the turkey back in the refrigerator overnight. This will remove the moisture from the skin and ensure a juicy roast turkey with great skin.
Getting The Turkey Ready For The Roasting Process
Step 5: Add Roasting Rack To The Bottom Of The Roasting Pan
Preheat the oven to 350 degrees f. Add fresh herbs to the cavity such as sage, thyme, and a sprig of rosemary. This year for the big day I added fresh thyme.
Then for the last 30 minutes of roasting time, turn the oven up to 400 degrees.
The best way to get a moist turkey and crispier skin is to allow the turkey to warm up a bit before roasting. I usually let it sit at room temperature for 30 minutes. Meanwhile, add 2 tablespoons of olive oil to 2 tablespoons of melted butter and mix together.
Use a knife and carefully put a slice between the turkey breast meat and the skin. Add the sage butter mixture under the skin. As I said above, this will flavor and help the white meat remain juicy.
Next, use a pastry brush or hands and add the oil and butter mixture to the entire outside of the turkey. Make sure to cover the wings and legs well. Make sure to cover the top of the turkey well with this mixture too as I said to keep moisture in the turkey.
Then, sprinkle the outside of the turkey with sage turkey rub seasonings.
Tip 3: Will the extra olive oil and the oil in the butter be too much? Absolutely not. It will add to the meat being moist and the crispy skin!
Adding Chicken Stock To The Roasting Pan
Step 6: Adding Chicken Stock To The Bottom Of The Pan
We add the stock to the bottom of the pan with a little bit of sweet white wine. This adds even more moisture to the turkey.
Also, our roasting pan should never get dry or it can ruin the pan so keep this in mind during the cooking time.
Tip 4: I add Riesling wine or Verde Italian Champagne. Why, this adds a bit of sweetness to my turkey!
Best Turkey Recipe And Turkey Gravy
Step 7: Adding Pan Juices To The Gravy
Now I’m going to share another secret, I don’t make my gravy. Honestly, this is where I take an easy shortcut. I purchase a Williams Sonoma turkey gravy base. It tastes amazing and the only thing I need to do is add milk and turkey pan drippings, simmer and it makes this turkey even more perfect.
As I’m making the turkey gravy, I get out the cutting board and make sure to get my side dishes hot and ready to serve.
During this, I also make sure the turkey rests for a minimum of 15 minutes. Here’s a neat tip, I add butcher paper under the cutting board to keep cleaning up easier after slicing the turkey. It catches any excess juices and helps keep the counter cleaner.
The very last thing I do is take out the cranberry sauce and we have the best turkey for our Thanksgiving dinner with our family!
By the way, these are easy-to-make dessert recipes that work well with a filling turkey dinner. These are mini pastries and are so EASY to make! And here’s one that’s a one dish easy recipe.
I hope you find this recipe for a guaranteed easy juicy crispy roast turkey recipe helpful and give it a try, You will be so happy you did, and remember turkey is perfect for all times of the year too!
FOLLOW US ON: PINTEREST, FACEBOOK, AND INSTAGRAM
Guaranteed Easy Juicy Crisp Roast Turkey Recipe
- 1 Roasting Pan with rack
- 1 Small bowl
- 1 spoon
- 1 sharp knife
- 1 medium pot
- 1 cutting board
- 1 butcher string
- 1 15-20 pound fresh or frozen turkey
- 6 tbsp soft unsalted butter
- 2 tbsp olive oil
- 1 package fresh sage
- 1 package fresh thyme
- 1 container chicken stock Begin with half an inch in the bottom of the pan. Make sure the roasting pan has chicken broth the entire time the turkey is roasting
- a little bit of wine optional
- 1 tsp kosher salt
- 1 tsp black pepper
16 thoughts on “Guaranteed Easy Juicy Crispy Roast Turkey Recipe”
Sounds delish. Have a great Easter.
Looks delicious! Have a blessed Easter!
Thank you and Happy Easter to you!
At first I was thinking you were adding chocolate chip cookie mix in with your turkey. I know I am crazy. Your recipe has been pinned, going to make mine the next time I make a turkey. Thanks for sharing. Happy Easter Cindy.
Cindy, this looks delicious! Happy easter! Have a wonderful day!
Such great tips, Cindy! The herb butter looks delicious! Pinned!
I’m hungry for turkey now!!!
It’s perfect for any time
Your herbed butter looks delicious! I’m saving this for later!
It adds moisture and helps the skkin get nice and crispy. This recipe works every time.
Your herb butter sounds wonderful and the finished turkey looks like perfection! Pinning this now so I can try it! Thank you for sharing this with us!
Thanks you so much Donna.
Adding herbs to my butter is on my list for this week. Thanks for the great idea Cindy!
I’m going to make herb infused butter soon and post about it like I said soon for bread and things.
Sure looking so good and tempting. Pinned this one to refer back to coming Thanksgiving.
Visited you via To Grandma’s House we go! (Wednesday Link Party #344)
You’re invited to hop over and come and share your posts with us at Senior Salon Pit Stop. See my entries: #45+46+47 and navigate to the bottom of my page for the Senior Salon Pit Stop linkup, we hope to virtually meet you there.
This looks like something out of a magazine, Cindy. I can’t wait to try this recipe and to make some herb butter of my own. It looks so good! Hugs and thank you for the recipe, CoCo