Prep Time: 1 hr 15 mins | Cook Time: 1 hr | Resting Time: 20 mins | Servings: 12
If you want to learn how to make the juiciest turkey you should try this recipe. Is a must and a keeper. You only need a couple of tricks and a good set of thermometers for guaranteed success!
INGREDIENTS
1 c. salted butter sliced
1 whole turkey
2 tsp ground oregano
2 tsp paprika
2 tsp ground basil
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
How to make Juicy Turkey
Step 1: Once the internal temperature of the turkey is above 32 degrees F, remove it from the packaging and transfer it to a roasting pan. Remove and discard the neck and gizzards.
Step 2: Place ice in two plastic sandwich bags. Seal the bags and put them on the bird. Keep the breasts at room temperature for about an hour before discarding the ice bags.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Loosen the skin from the breast and drumsticks beginning at the neck cavity by inserting your fingers and gently pushing the skin and meat. In between the skin and meat, place slices of butter.
Step 5: Combine the paprika, oregano, basil, salt, pepper, onion powder, and garlic powder in a small bowl until blended. Sprinkle this on the entire skin of the turkey, then rub to coat.
Step 6: In the neck area, parallel to the roasting pan, insert an oven-safe thermometer probe.
Step 7: Place in the preheated oven and bake the turkey until the internal temperature of the breasts reads 150-155 degrees, basting 1 to 2 times. The turkey is done once the breast meat is 150-155 degrees in the centre and the dark meat in the legs reached between 175 and 180 degrees F.
Step 8: Remove from the oven when done and allow the turkey to rest for about 20 minutes before slicing. Enjoy!
Nutrition Facts:
Calories: 593kcal | Carbohydrates: 1g | Protein: 70g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 273mg | Sodium: 496mg | Potassium: 745mg | Fiber: 1g | Sugar: 1g | Vitamin A: 823IU | Calcium: 49mg | Iron: 3mg
Ingredients
- 1 c. salted butter sliced
- 1 whole turkey
- 2 tsp ground oregano
- 2 tsp paprika
- 2 tsp ground basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
Instructions
Step 1: Once the internal temperature of the turkey is above 32 degrees F, remove it from the packaging and transfer it to a roasting pan. Remove and discard the neck and gizzards.
Step 2: Place ice in two plastic sandwich bags. Seal the bags and put them on the bird. Keep the breasts at room temperature for about an hour before discarding the ice bags.
Step 3: Prepare the oven. Preheat it to 350 degrees.
Step 4: Loosen the skin from the breast and drumsticks beginning at the neck cavity by inserting your fingers and gently pushing the skin and meat. In between the skin and meat, place slices of butter.
Step 5: Combine the paprika, oregano, basil, salt, pepper, onion powder, and garlic powder in a small bowl until blended. Sprinkle this on the entire skin of the turkey, then rub to coat.
Step 6: In the neck area, parallel to the roasting pan, insert an oven-safe thermometer probe.
Step 7: Place in the preheated oven and bake the turkey until the internal temperature of the breasts reads 150-155 degrees, basting 1 to 2 times. The turkey is done once the breast meat is 150-155 degrees in the centre and the dark meat in the legs reached between 175 and 180 degrees F.
Step 8: Remove from the oven when done and allow the turkey to rest for about 20 minutes before slicing. Enjoy!
