Basted Roast Turkey Recipe

Getting herb butter under the skin instead of just on top gives the meat direct contact with fat and flavor, while regular basting with pan drippings during the second half of roasting builds a glossy, deeply browned skin without drying out the breast.

Prep

30 min

Cook

3 hr 15 min

Total

4 hr 15 min

Servings

12

Ingredients

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Instructions

1. 1Remove the turkey from the fridge about 1 hour before roasting to take the chill off. Pat it completely dry inside and out with paper towels and remove the giblets and neck from the cavity.
2. 2Preheat the oven to 325°F (163°C) and position a rack in the lower third of the oven.
3. 3In a small bowl, mash the softened butter with the chopped herbs, garlic, 1 tablespoon of the salt, and the pepper until evenly combined.
4. 4Gently loosen the skin over the breast and thighs with your fingers. Push half the herb butter directly under the skin against the meat, then rub the remaining butter over the outside of the skin. Season the outside with the remaining salt.
5. 5Stuff the cavity with the lemon halves and onion quarters. Tie the legs together with kitchen twine and tuck the wing tips under the body.
6. 6Set the turkey breast-side up on a rack inside a roasting pan. Pour 1 cup of the chicken broth into the bottom of the pan.
7. 7Roast undisturbed for the first 45 minutes without opening the oven or basting.
   Why this works
8. 8After 45 minutes, baste the turkey with the pan drippings, adding the remaining broth to the pan as needed to keep some liquid on the bottom. Repeat every 30 to 40 minutes for the rest of the roasting time.
   Why this works
9. 9Once the skin reaches a deep golden brown, usually around the 90-minute mark, tent the breast loosely with foil to keep it from over-browning while the thighs finish cooking.
10. 10Continue roasting and basting until a thermometer inserted into the thickest part of the thigh, avoiding the bone, reads 165°F (74°C), about 3 to 3.5 hours total from the start.USDA safe minimum for poultry: 165°F (74°C)
11. 11Transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 30 minutes before carving.
    Why this works

Tips & variations

• If the pan drippings run dry between basting rounds, use a mix of melted butter and broth rather than plain water, which dilutes flavor.
• A turkey baster or a large spoon both work; a baster is faster for getting liquid up over the top of the breast without disturbing the skin.
• For a dry-brined bird with even crispier skin, salt the turkey uncovered in the fridge the night before instead of relying on basting for color.
• Spatchcocking (removing the backbone and flattening the bird) cuts roasting time by close to a third and needs less basting since more skin is exposed to direct heat.
• If the skin is browning unevenly, rotate the roasting pan 180 degrees each time you baste.

Storage & reheating

Carve leftover meat off the bone and refrigerate in an airtight container for up to 4 days. Freeze carved meat in freezer bags with a little broth for up to 3 months. Reheat gently in a covered dish with a splash of broth at 300°F (150°C) until warmed through, to avoid drying the meat out further.

FAQ

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