Juicy, Crispy Turkey Recipe
You'll love this juicy oven baked turkey with golden brown, crispy skin. A very light coating of flour and butter creates a crust that keeps in the juices and makes crispy turkey skin.
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
Storing leftover turkey: Allow the turkey to cool completely before storing. Slice the meat and transfer it to airtight containers or resealable bags. Store in the refrigerator for up to 4 days.
Freezing directions: Cool sliced turkey completely and transfer to 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. Thaw the turkey overnight in the refrigerator and reheat until warmed through.
Nutrition
Calories: 702kcalCarbohydrates: 2gProtein: 124gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 389mgSodium: 773mgPotassium: 1285mgFiber: 0.1gSugar: 0.4gVitamin A: 447IUCalcium: 63mgIron: 5mg
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