My juicy baked turkey recipe is the one I turn to year after year for a perfectly tender, flavorful bird. I love that it comes out beautifully golden on the outside while staying moist and succulent inside—no dry turkey here!
This roast turkey recipe uses a French flour and butter mixture that seals in the juices and makes the most crispy turkey skin. Whether you’re hosting Thanksgiving or a cozy family dinner, this recipe will make your kitchen smell amazing (and your guests happy!)
The Secret to Crispy Turkey Skin
I first learned this cooking technique from food writer Bill St. John. He massaged a turkey with a butter-flour blend on live television, back when we used to appear on a local show called Colorado Today.
The French call the kneaded flour and butter mixture beurre manié, and it’s simply equal parts of flour and butter.
Beurre manié is usually used to thicken sauces, but for this preparation the flour is reduced by half. After lovingly caressing the turkey and coating it with the mixture, you pop it in a hot oven and don’t peek for 30 minutes.
This creates a thin little crust on the outside of the bird, which seals in all the juices. Then you lower the temperature for a nice roast, and baste the turkey occasionally to help the skin turn golden brown.
Ingredients and Substitutions
Here are a few tips to help you choose the best ingredients for a perfectly juicy, flavorful oven-baked turkey:
Fresh or Frozen, Thawed Turkey – If you’re using a frozen turkey, just be sure it’s completely thawed before baking for even cooking. If you’re working with a frozen bird, plan ahead; a whole turkey can take several days to thaw safely in the refrigerator.
Some turkeys (Butterballs, for instance) are sold pre-brined. If yours isn’t brined, see my simple brine recipe and instructions below.
Salted Butter– Gives the turkey extra flavor, but you can use unsalted butter if that’s what you have on hand—just add an extra 1/4 teaspoon of fine sea salt to the flour turkey coating mixture.
Fine Sea Salt – Dissolves easily for a more even flavor on the crust of the turkey.
Finely Ground Black Pepper – Set your pepper grinder to “fine” for more even seasoning on the turkey skin.
Equipment Needed
You’ll need a roasting pan with a removable rack, a heatproof pastry brush, and a sharp carving knife and fork to cut the turkey.
If you’re going to brine the turkey first, you’ll need a large food-safe container that the turkey fits in.
Optional Step – Brining the Turkey
I’m a convert to the brining process, which I (and the turkey) begin the day before Thanksgiving. It’s really worth taking this extra step, because brining imparts such a noticeably improved flavor to the meat.
You only want to brine a plain, untreated turkey. If your turkey package has the words “enhanced,” self-basting” or “kosher,” salt has already been added and brining would make the meat too salty.
You’ll need to find a container large enough to completely submerge your turkey. We have a large, lidded, food-safe bucket just for this purpose, but you can also use a large stockpot. Some people even clear out and clean one of their refrigerator drawers for brining; just check it first and make sure it doesn’t leak.
To make a simple brine, dissolve 2 cups of salt in 2 gallons of water. Or you can try a more complex recipe, like The Pioneer Woman’s apple cider brine.
Pour the brine over the thawed turkey in the container, cover and refrigerate. If the turkey floats, you may need to weigh it down with a plate. Brine for 12 to 24 hours.
On Thanksgiving morning, take the turkey from the brine, rinse and dry it, and set it breast side up in the pan. Let it sit out until it warms to room temperature, about 1 1/2 hours. Preheat your oven to 450 degrees.
Step by Step Instructions
STEP ONE: Remove the turkey from the fridge, and let it sit out until it reaches room temperature, about 1.5 hours. (Don’t forget to remove the little bag of giblets and the neck from the cavity of the turkey!)
STEP TWO: Preheat the oven to 450 degrees F.
STEP THREE: Put the softened butter, flour, salt and pepper in a small bowl and use a fork to combine. Stir with a spatula or spoon until the mixture is smooth.
STEP FOUR: Put the turkey on the pan and pat it with paper towels until it’s dry. Use your hands or a small knife to coat the turkey with a thin mixture of the butter mixture. (For best results, keep the layer thin. You may not need all of the beurre manie.)
STEP FIVE: Insert a meat thermometer in the thickest part of the thigh, not touching the bone. (Alternatively, you can use an instant read thermometer to keep track of the internal temperature.
STEP SIX: Put the turkey in the hot oven and immediately close the door. Turn the oven heat down to 325 degrees F. Don’t open the oven door for the next 30 minutes. This will help create the crispy crust on the skin of the turkey.
STEP SEVEN: After about 1.5 hours, of cooking, use a heatproof pastry brush to baste the outside of the turkey with the pan juices. Brush off any excess flour. Baste two more times during cooking.
STEP EIGHT: After 2 hours, begin checking the outside of the turkey and cover the legs and breast with foil when they are perfectly brown to prevent over-browning.
STEP NINE: Roast until the internal temperature reaches 165 to 170 degrees F. The approximate cooking time is about 15 to 18 minutes per pound for an unstuffed turkey, and slightly longer if you fill the turkey with stuffing.
STEP TEN: Allow the turkey to rest 20 to 30 minutes before carving. If you wish, you can transfer it to a platter, fill the turkey cavity with fresh herbs like parsley, thyme and rosemary, and surround it with lemon and orange slices, and fresh cranberries.
Unstuffed Turkey Cooking Times
6 to 8 pounds 2 ¼ to 3 ¼ hours
8 to 12 pounds 3 ¼ to 4 hours
12 to 16 pounds 4 to 4 ½ hours
16 to 20 pounds 4 ½ to 5 hours
20 to 24 pounds 5 to 5 ½ hours
24 to 28 pounds 5 ½ to 6 hours
Stuffed Turkey Cooking Times
6 to 8 pounds 3 to 3 ½ hours
8 to 12 pounds 3 ½ to 4 ½ hours
12 to 16 pounds 4 ½ to 5 ½ hours
16 to 20 pounds 5 ½ to 6 ½ hours
20 to 24 pounds 6 ½ to 7 hours
24 to 28 pounds 7 to 8 ½ hours
Leftover Turkey Storage Instructions
Once everyone’s had their fill, allow the turkey to cool completely before storing. Slice the meat and transfer it to airtight containers or resealable bags.
It will stay fresh in the refrigerator for up to 4 days—perfect for turkey sandwiches, soups, or turkey salad later in the week.
How to Freeze Leftover Turkey
To freeze leftover turkey, place it in freezer-safe bags or containers and press out as much air as possible to prevent freezer burn. Label with the date, then freeze for up to 2 months.
When you’re ready to enjoy it again, thaw the turkey overnight in the refrigerator and reheat until warmed through.
What to Serve with this Juicy Roast Turkey
One of our favorite Thanksgiving dinner side dishes is this Bacon Green Bean Casserole over at our sister site, BENSA Bacon Lovers Society.
Garlic Mashed Potatoes are a must, as well as homemade cranberry sauce.
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Printable Recipe Card
Juicy, Crispy Turkey Recipe
Equipment
- roasting pan with removable rack
- heatproof pastry brush
- carving knife and fork
Ingredients
- 1/2 cup salted butter, softened
- 1/4 cup all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon finely ground black pepper
- 12-14 pound turkey, fresh or frozen and thawed
- oranges, lemons, cranberries and fresh herbs, for garnish (optional)
Instructions
- Remove the turkey from the refrigerator and let it sit out until it warms to room temperature, about 1 1/2 hours.
- Preheat the oven to 450 degrees F.
- In a small bowl, use a fork to combine the butter, flour, salt and pepper. Stir until smooth.
- Dry the turkey thoroughly with paper towels. Coat the turkey all over with a thin coating of the flour and butter mixture. You may not need all of the mixture.
- Insert a meat thermometer in the thickest part of the thigh, and push it in so it’s in the meat but not touching a bone.
- Put the turkey in the preheated, 450 degree oven, close the door, and immediately lower the heat to 325 degrees. Do not open the oven door for 30 minutes.
- After 1.5 hours, brush the turkey all over with the pan juices, brushing away any excess flour. Baste two more times during cooking.
- Check the turkey halfway through the cooking time, and cover the drumsticks and any areas that might be getting overly-browned with aluminum foil.
- Roast for a total time of about 15-18 minutes per pound or until the internal temperature reaches about 165 to 170 degrees F.
- Transfer the turkey to a platter, and garnish with lemon and orange slices, cranberries, and fresh herbs if you like. Allow the turkey to rest for 20 to 30 minutes before carving.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Note: This recipe was originally posted on November 20, 2102, and has been updated with new photos and directions.
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
Since it’s hard to get stuffing to a safe temperature of 165 without overcooking the white meat, I’ve converted to cooking my dressing outside of the bird in a covered dish, then drizzling the dressing with turkey drippings after it’s cooked to impart that “cooked in the bird” taste. And for a tasty brine, try mine with apple cider instead of water – definitely contributes to the taste beyond just the salt brine!
Thanks, Michele. I just added a link to your apple cider and herb brine recipe in the post, and readers can find it here:
http://cookingwithmichele.com/2009/11/how-to-cook-a-heritage-turkey/
Happy Thanksgiving!
just a quick question…Who won the book?
Thanks for asking, and Kerry Anita and Jane Bloss were the book winners. I’ll have more books to give away during the January Money Diet, including several new gardening books.
xo,
Eliza
Do you cover the turkey when u first put it in the oven? Thanks
No, you don’t need to cover the turkey when you first put it in the oven. The high heat creates a crust on the outside of the turkey that seals in the juices and keeps it moist. You’ll probably need to cover the drumsticks with foil about halfway through the cooking time to keep them from overcooking.
Happy new year, and enjoy your turkey!
I have been fortunate enough to have eaten this at Eliza’s home and can vouch for the fact that it is delicious–makes me hungry just thinking about it!
When you brine the turkey does it need to be unthawed? Also do you keep the brine in frig or leave out? Haven’t cooked a turkey on my own before. Thanks for the help.
Great questions! The turkey should be thawed when you put it in the brine, and it should be refrigerated while it’s in the brine. With a big turkey, I sometimes remove one of the racks in the refrigerator to accommodate the large pot. Hope this helps, and happy Thanksgiving!
My family always used the butter and flour method. We cook the turkey upside down first then flip it right side up during the cooking.
years ago, about 30, I made a turkey coated withthe flour and then made a baste using butter and cranberry sauce, combined in a saucepan until mixed with chicken broth. The turkey was a deep mahogany color. From the drippings I made a gravy using more butter and flour. The receipe was in a neighborhood paper. If anyone has the receipe I would appeciate it so much
My mom made her turkey this way all my life(born in 1968)
It’s not thanksgiving to me if it’s not done the flour way.
I loved eating the crisp flour pieces, so delicious and full of flavor.
Skye, thank you for stopping by and I am so happy to hear that your mom also cooked your Thanksgiving turkey this way. What a tasty tradition!