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1
If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.
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2
Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey.
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3
Rinse turkey with cold water and pat it dry with paper towels. Let turkey sit in a roasting pan lined with paper towels to soak up any excess water from the turkey.
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4
Fold the wings behind the turkey; if you don't they are the quickest to scorch and dry out.
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5
Season inside of turkey cavity generously with salt and pepper.
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6
In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, zest and juice of 2 lemons, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Stir until well combined (the lemon juice doesn't easily stir into butter, but keep mixing and it will happen).
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7
Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.
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8
Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
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9
Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
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10
Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
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11
Pre-heat the oven to 430 F on the bake mode. Place oven rack in the lower part of your oven
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12
Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
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13
Place a meat thermometer into the bird; beneath the drumstick; deep into the dark meat. It's ready for the oven. Start roasting at 430 F for 20 min
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14
Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
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15
Reduce oven to 350 F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350 F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 180 F on the temperature probe and the breast at 161 F to make sure it's fully cooked through; then remove from the oven.
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16
Transfer turkey to your serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits.
