Rebecca Carter's Favorite Thanksgiving Turkey Recipe

Rebecca Carter's juicy, golden Thanksgiving turkey — herb-butter under the skin and a foil shield keep the breast tender.

October 13, 2017

Rebecca Carter's go-to Thanksgiving turkey: herb butter tucked under the skin keeps the breast juicy, and a foil shield protects it during the long roast. The result is a golden, crisp-skinned bird every time.

What you'll need

Ingredients

12 lb turkey
Salt and pepper, for inside and outside of the bird
2 sticks unsalted butter, softened (for flavored butter)
2 Tbsp olive oil (for flavored butter)
4 Tbsp fresh lemon juice, plus 1/2 Tbsp lemon zest (for flavored butter)
3 large garlic cloves, pressed (for flavored butter)
1/4 cup freshly chopped parsley (for flavored butter)
1/2 Tbsp salt (for flavored butter)
1/2 tsp freshly ground black pepper (for flavored butter)
1 large onion, quartered, unpeeled (for stuffing)
4 garlic cloves, halved, unpeeled (for stuffing)
1/2 bunch parsley (for stuffing)
1 lemon, quartered (for stuffing)
Twine or string
Aluminum foil
Heavy roasting pan
Oven-safe thermometer

Method

Directions

1
Season the inside of the turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
2
In a medium bowl, combine the 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt and 1/2 tsp pepper. Mash and stir with a fork until well combined.
3
Separate the skin from the turkey breast by pushing your fingers under the skin from the front and back, being careful not to tear it.
4
Stuff two-thirds of the butter mixture under the skin, then massage the outside of the skin to spread it evenly. This keeps the breast tender, juicy and flavorful.
5
Rub the remaining butter over the outside of the turkey (breast, legs, wings) and generously season with salt and pepper for a crisp, salty skin.
6
Stuff the cavity with the quartered onion, halved garlic cloves, parsley and quartered lemon. Tie the base and legs together, crossing the legs to close up the cavity.
7
Preheat the oven to 430°F on bake mode. Place the oven rack in the lower part of the oven.
8
Fold a large square sheet of foil into a triangle. Rub one side with olive oil and shape it (oil-side-down) over the turkey breast, then remove and set aside — you'll apply this shield later.
9
Insert a meat thermometer beneath the drumstick, deep into the dark meat. Start roasting at 430°F for 20 minutes.
10
Remove from the oven and quickly baste with butter from the bottom of the dish. Apply the prepared foil triangle to the breast area.
11
Reduce the oven to 350°F and roast another 2 hours 30 minutes for a 12 lb bird (about 13 minutes per pound). If making gravy, watch the drippings and add water to the pan as needed so they don't dry up.
12
Cook until the thigh registers 170°F and the breast 160°F, then remove from the oven.
13
Transfer the turkey to a serving platter and cover loosely but fully with foil. Let rest at least 1 hour before carving.