How to Make the Juiciest Turkey Ever


Learn how to make the juiciest turkey! All it requires is a few key tricks and a good set of thermometers to have a juicy turkey recipe people will rave over.
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❓Food Safety❓
It’s important to follow USDA recommendations for food safety, and we’ve got you covered in this recipe. There are a couple of important times and temperatures to keep in mind. Your turkey is safe to sit out at room temperature for a total of 4 hours. These 4 hours will include both before and after roasting as well as serving. This means it is completely safe for your turkey to sit out with the breasts under ice packs in order to chill the white meat and still leave you with 3 hours to work with to get your turkey into the oven, rested, and served.
The second safety number to keep in mind is that turkey meat is safe to eat when cooked to an internal temperature of 150 degrees if maintained for at least 5 minutes. Since our turkey will continue to maintain that temperature, and will even go up in temperature during the resting period, it is 100% safe to cook your white meat to only 150 or 155 degrees Fahrenheit in the oven before letting it rest.



1 whole turkey
1 cup salted butter sliced
2 teaspoons paprika
2 teaspoons ground oregano
2 teaspoons ground basil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder


1. Use an instant read thermometer to test the internal temperature of the turkey to make sure that no part of it is frozen. Internal temperatures should be above 32 degrees F. Remove the turkey from its packaging and place onto a roasting pan. Discard neck and gizzards.

2. Fill two plastic sandwich bags with ice. Clip them together and place them on the bird so that the ice can chill both breasts. Let sit at room temperature for 1 hour, then discard ice bags. Preheat an oven to 350 degrees.

3. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place slices of butter in between the skin and the meat.

4. In a small bowl, stir together paprika, oregano, basil, salt, pepper, onion powder, and garlic powder. Sprinkle over the skin of the entire turkey and rub in to coat.

5. Insert an oven safe thermometer probe so that the tip of the probe is in the center of the breast of the turkey. The probe should be inserted from the neck area and be parallel to the roasting pan.

6. Bake in the preheated 350 degree oven until the internal temperature of the breasts reaches 150-155 degrees. Baste 1 to 2 times if desired.

7. Use an instant read thermometer to test different parts of the bird for doneness and to ensure that the breast meat really is 150-155 degrees in the center. The dark meat in the legs should register between 175 and 180 degrees F.

8.Once the internal temperatures reach their desired level, let the turkey rest 20 minutes before carving.


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