Hey everyone, its Natasha Natashaskitchen.com and today I'm
going to teach you how to make a roasted turkey. I'm talking about a crisp salty
skin, so flavorful, it doesn't require very much marinating
time at all and I'm going to show you the secret to a juicy turkey breast.
Start by removing the neck and the bag of giblets from your fully thawed turkey.
Rinse inside and out and pat dry with paper towels. You'll notice I have the
turkey sitting on paper towels as well. That's to soak up any extra water.
Transfer your turkey into a roasting pan and tuck in the wings. If you don't,
they're the quickest to burn. Season the inside of your bird generously with a
teaspoon of salt and a quarter teaspoon of black pepper.
To make the flavored butter, combine one cup of softened, unsalted butter, two
tablespoons of olive oil, two pressed garlic cloves, a quarter cup of fresh
parsley, half a tablespoon of salt, half a teaspoon of black pepper and four
tablespoons of fresh lemon juice, along with half a tablespoon of lemon zest.
Take a few minutes to mash those together until the mixture is smooth and
the lemon juice is incorporated in the butter. You will love how fresh this
smells. You'll need to separate the skin from the turkey breast and do that from
both the front and the back, being very careful not to tear the skin.
Stuff 2/3 of the butter mixture under the skin, then spread the butter around
by massaging over the top of the skin. The butter keeps the turkey breast
tender, juicy and provides so much flavor. Quickly pat dry the turkey with a paper
towel and rub the remaining butter mixture over the top and sides of your
turkey. We're not looking for perfection here. At this point it doesn't even
matter, just use up all your butter. Drizzle all over with olive oil and
generously season with salt and pepper. Stuff the turkey with a quartered lemon,
have a bunch of fresh parsley, 1/4 onion and 4 have garlic cloves. To tie the bird,
you'll need some kitchen string and I found this in the craft section of my
grocery store. I'm not sure if it's exactly kitchen twine, but thankfully it
didn't catch fire ha! Tie the base of the turkey, then tie the
drumsticks, crossing them over each other, to make sure that they are tightly
secured to prevent the bird from escaping. Here's the secret to a juicy
turkey breast. I picked up this tip from Alton Brown. Fold a sheet of foil into a
triangle and oil one side. Place the foil oil side down over the top of your
turkey and shape it to form a shield over your turkey breast. Remove the
shield for now and set it aside. Place a meat thermometer into the bird beneath
the drumstick and deep into the dark meat.
Start roasting at 430˚F for 20 minutes. Take it out of the oven
and quickly baste with butter from the bottom of the dish.
Now place the shield back over the turkey breast, reduce the oven to 350˚F
and bake for another two and a half hours. For a 12 pound
turkey, take the turkey out of the oven when the thigh registers 170˚F
and the breast registers 160˚F. The temperature will continue to rise
slightly after it comes out of the oven. Tent the bird with foil and let it rest
for at least an hour, the longer at rest the juicier it will
be. My turkey is well rested. I've saved the drippings from the pan to make the
most amazing gravy later and I'll leave a link below. And I'm going in for the
taste test. Ooh... I can tell it's a juicy one. Hmm... Wow! It's so flavorful and moist -
absolutely delicious. But I call one of those drumsticks, if
you know what I mean. YUM! That flavored butter makes
everything taste amazing, as if it's been marinating for hours, but it hasn't at
all. I hope you guys enjoyed this video. if you did, give me a great big thumbs up
below and make sure to subscribe to our YouTube channel for more great recipes.
We'll see you later!