Perfect Roast Turkey

Print PrintShare with Friends


I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 whole lemon
  • add   1 Spanish onion
  • add   fresh ground black pepper
  • add   1 teaspoon chopped fresh thyme leaves
  • add   1/4 lb unsalted butter
  • add   1 lemon, juice and zest of
  • add   kosher salt
  • add   1 head garlic
  • add   1 bunch fresh thyme
  • add   1 (10 lb) fresh turkey


  1. Melt the butter in a small saucepan.
  2. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
  3. Set aside.
  4. Take the giblets out of the turkey and wash the turkey inside and out.
  5. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  6. Place the turkey in a large roasting pan.
  7. Liberally salt and pepper the inside of the turkey cavity.
  8. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
  9. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
  10. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  11. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
  12. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
  13. Slice the turkey and serve.