Cooking food is not a difficult task but to find out what is the best option to cook to provide a healthy and tasteful stuff for serving is surely a not so easy one. Food which is healthy at the same time delicious is no doubt every chef’s dream and every consumer’s first option in the wishlist. In this article, we will talk about the turkey. This dish besides being an easy to cook also has the perfect mixture of taste and nutrition. Follow the given steps to embrace your kitchen with this dish.


  1. 12 lb turkey
  2. Salt & Pepper
  3. 1 large onion, quartered (no peeling)
  4. 4 garlic cloves, halved (no peeling)
  5. ½ bunch parsley 1 lemon, quartered

For the Flavored Butter 

  1. 1 cup (2 sticks) unsalted butter, softened
  2. 2 Tbsp olive oil (not extra virgin),
  3. plus more to drizzle the top
  4. 4 Tbsp fresh lemon juice (from 1 large lemon), plus ½ Tbsp lemon zest
  5. 3 large garlic cloves, pressed
  6. ¼ cup freshly chopped parsley
  7. ½ Tbsp salt (I used sea salt)
  8. ½ tsp black pepper, freshly ground


Season inside turkey cavity generously with 1 tsp salt and 1/4 tsp pepper.


In a mixing bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with fork until combined (lemon juice doesn’t easily blend into butter, but keep mixing a few minutes and it will happen).


Separate skin from the turkey breast by carefully pushing your fingers under the skin from the front and the back of the turkey. Do not tear the skin.


Stuff 2/3 of the butter mix under the skin then massage over the top of the skin to spread the butter around.


Quickly pat dry the outside of the turkey and rub with remaining 1/3 butter mixture. Drizzle turkey with olive oil and generously season with salt and pepper for a crisp, salty skin.


Stuff turkey with quartered lemon, 1/2 bunch parsley, quartered onion, and 4 halved garlic cloves, Tie turkey base and legs together with kitchen string; crossing the legs to better close up the turkey cavity.


Fold a square sheet of foil into a triangle. Rub one side of the triangle with olive oil and place it (oil-side-down) over the turkey breast to shape it into a shield. Remove foil and set aside.
Place an oven-safe meat thermometer into turkey beneath the drumstick and deep into the dark meat. Start roasting at 430˚F for 20 min.
Remove from oven; quickly baste with liquid from the bottom of the pan using a baster or large spoon. Re-apply prepared foil triangle to turkey breast area.
Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it’s fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it’s out of the oven).
Transfer to serving platter and cover fully but loosely with foil. Let turkey rest at least 1 hour for it to tenderize. Keep the drippings for a most amazing gravy.
Turkey do it feel any difficult to cook at home, hope not. Enjoy the restaurant kind of ground turkey and zucchini in your home kitchen. Wait for more such recipes in the coming articles.