Self Basting Roast Turkey Recipe

Square image of Self Basting Roast Turkey stuffed with fresh herbs on a serving platter with fresh citrus garnish.

Self Basting Roast Turkey Recipe

A self-basting roast turkey recipe that stays juicy and flavorful from start to finish—perfect for a stress-free Thanksgiving feast.

Prep Time1

Cook Time3 30

Total Time1 3 30

Servings: servings

Calories: 148kcal

Author: Stephanie Wilson

Ingredients

1 whole 16-18 pound turkey thawed
2 tablespoons kosher salt
1 teaspoon freshly cracked pepper
1 cup unsalted butter at room temperature
1 bunch of fresh herbs like parsley, thyme, rosemary, and sage
2 lemons quartered, plus more for garnish
2 yellow onions peeled and quartered

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Instructions

Prepare the Turkey 1 Day Ahead

Prepare the wholly thawed turkey the day before serving. Pull out the neck and gizzards inside the turkey, trim any bits of extra skin or fat around the head and tail of the bird, and tuck the wings underneath the turkey. Dry it thoroughly, inside and out, with paper towels, and season the inside with salt and pepper.
Make the butter compound: In a small bowl, combine the softened butter with 2 tablespoons of kosher salt, a bit of pepper, and 2 tablespoons of finely chopped herbs (I like a combination of parsley, rosemary, and sage, but use your favorite blend, or just one of them). Mix until thoroughly combined.
Loosen the skin: Using the tips of your index and middle fingers or the rounded end of a small silicone spatula, slide your finger between the skin and the meat of the breast, breaking the thin, clear membrane and separating the two. Wiggle your finger until the skin has loosened. Repeat on the other side of the breast and on both sides of the neck opening until all 4 breast quadrants have loosened. Be careful not to tear the skin.
Apply Compound & Refrigerate: Lift each opening in the four breast quadrants and insert a spoonful of the compound herb butter, using the skin to release the butter from the spoon onto the meat. Repeat until all 4 areas have the compound. Use your hands to massage the butter through the skin to create a covering over the meat. Then, use the remaining butter to coat the outside of the turkey, including the legs, thighs, and wings. Sprinkle salt and pepper over the top.
Place the turkey breast side up in a roasting pan or a rimmed baking sheet. Refrigerate for 24 hours or overnight. This will help the skin crisp as it bakes.

Day of Cooking the Turkey

Remove the turkey from the refrigerator about 1 hour before cooking; bringing it to room temperature helps it cook evenly. Preheat the oven to 350 degrees F and place the oven rack so the turkey will sit in the middle of the oven.
Quarter the lemons and onions and place them inside the turkey’s cavity. Tie the ends of the drumsticks together with kitchen twine.
Transfer the turkey to the oven and bake until an instant-read thermometer inserted into the thickest part of each thigh reads at least 165 degrees (see USDA recommended temperatures), which will be around 10 to 13 minutes per pound, or 2½ to 3½ hours, depending on the size of the turkey.
Remove the turkey from the oven and cover loosely with foil to keep it warm. Remember that the turkey's internal temperature will continue to rise, up to 10 degrees or more. Reserve the dripping for gravy if desired and carve when ready to serve.

Notes

Frozen Turkeys: Place the frozen turkey in its original wrapper in a container to catch any juices. (I use a foil roasting pan easily found at the market). Thaw in the refrigerator, 24 hours for every 5 pounds. My refrigerator tends to run cold so I always add an extra day to that time for thawing.
Plan Ahead: This recipe is designed for stress-free Thanksgiving prep. Follow the day-by-day guide—seasoning and preparing the bird early ensures maximum flavor and moisture.
Use a Roasting Rack: Elevating the turkey helps hot air circulate and allows the basting liquid to flow evenly around the bird, preventing soggy skin.
Butter vs. Oil: Butter gives a richer flavor and deeper golden color, but olive oil can be substituted if preferred. Either way, ensure the fat is seasoned well.
Basting Tip: If you open the oven to baste, work quickly to prevent heat loss. A bulb baster or long-handled spoon helps minimize oven time.
Thermometer Accuracy: The most reliable way to ensure juicy meat is to use an instant-read thermometer. Pull the turkey when the breast reaches 160°F—it will rise to 165°F while resting.
Rest Before Carving: Allow the turkey to rest at least 20 minutes before carving. This lets the juices redistribute, keeping each slice moist and flavorful.
Make-Ahead Gravy: You can prepare the gravy base a day or two ahead using turkey neck, giblets, and stock—then finish with pan drippings on the day of serving. See my easy turkey gravy recipe.
Leftovers: Store cooked turkey in an airtight container in the refrigerator for up to 4 days. It makes delicious sandwiches, soups, or turkey salad the next day.

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