Southern roast turkey is holiday-table magic — butter tucked under the skin bastes the bird from within while it roasts low and slow in a bath of chicken broth, onion, and parsley. A rub of seasoning salt turns the skin deep golden once the foil comes off. Carve it at the table and save every drop of the pan drippings for gravy.
Every year, one dish single-handedly steals the show at our Thanksgiving feast: my husband’s Southern Roast Turkey. Forget everything you know about dry, bland holiday birds. This recipe, perfected over years of tradition, results in the most succulent, fall-off-the-bone tender turkey you’ve ever tasted. The secret lies in a simple butter-and-broth technique that infuses every bite with incredible flavor and moisture. Get ready to receive all the compliments—this is the only turkey recipe you’ll ever need.
Ingredients
• 1 12-pound / 5.4 kg (11.9 lb) whole turkey, neck and giblets removed
• ¾ cup / 170 g (6 oz) unsalted butter, cut into 1-tablespoon portions
• 4 cups / 960 ml chicken broth
• ¼ cup / 40 g (1.41 oz) finely chopped onions
• ¼ cup / 15 g (0.53 oz) chopped fresh flat-leaf parsley
• 2 tablespoons / 36 g (1.27 oz) seasoning salt
Instructions
1. Prepare the Oven and Turkey: Preheat your oven to 350°F / 175°C. Remove the neck and giblets from the turkey’s cavity (save them for gravy!). Thoroughly rinse the turkey inside and out with cold water, then pat it completely dry with paper towels—this is key for crispy skin.
2. Create Butter Pockets: Place the turkey breast-side up in a large roasting pan. Gently work your fingers between the skin and the meat of the breast and thighs, being careful not to tear the skin. This creates pockets for the butter.
3. Butter the Bird: Tuck the pats of butter into the pockets you created, distributing them evenly under the skin over the breast and leg meat. This self-basting method ensures a moist and juicy result.
4. Add Broth and Seasoning: In a medium bowl, combine the chicken broth, chopped onions, and fresh parsley. Pour this aromatic mixture over and around the turkey in the roasting pan. Sprinkle the seasoning salt evenly all over the exterior of the bird.
5. Roast to Perfection: Insert an oven-safe meat thermometer into the thickest part of the thigh, ensuring it doesn’t touch the bone. Loosely tent the turkey with aluminum foil. Roast for 3 to 3½ hours, basting with the pan juices every 30 minutes. For the final 30 minutes of cooking, remove the foil to allow the skin to become beautifully golden brown and crisp.
6. Check for Doneness and Rest: The turkey is done when the thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the breast. Carefully transfer the turkey to a large carving board and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
7. Store Leftovers: Store any leftover turkey in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Yield: 12 servings
• Prep Time: 20 minutes
• Cook Time: 3 hours, 30 minutes
• Calories: 450 kcal
• Protein: 55 g
• Fat: 24 g
Pro Tips
• For extra crispy skin, leave the turkey uncovered in the refrigerator overnight after patting it dry. This air-chilling process dries out the skin, helping it crisp up beautifully in the oven.
• Bring the turkey to room temperature for about an hour before roasting. A less-chilled bird will cook more evenly, preventing the breast from drying out while the thighs finish cooking.
• Don’t discard the pan drippings! After removing the turkey, skim the fat from the drippings and use the remaining flavorful liquid as the ultimate base for a rich, homemade gravy.
• Let it rest! Do not skip the 15-20 minute resting period. This is the most critical step for a juicy turkey, as it allows the muscle fibers to relax and reabsorb all the flavorful juices.
FAQ
Q: What is the secret to making this turkey so moist and juicy
A: The secret is a simple butter-and-broth technique. Placing pats of butter under the skin allows the turkey to self-baste, while roasting it in a pan with chicken broth infuses the meat with incredible moisture and flavor. Basting every 30 minutes also helps keep it succulent.
Q: How do I get the turkey skin perfectly crispy
A: For crispy skin, first ensure you pat the turkey completely dry with paper towels. For best results, let the dry, uncovered turkey rest in the refrigerator overnight. Finally, remove the aluminum foil tent for the last 30 minutes of roasting to allow the skin to brown and crisp up.
Q: What internal temperature should the turkey reach to be fully cooked
A: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 180°F / 82°C, and the breast reaches 165°F / 74°C.
Q: Why is it important to let the turkey rest before carving
A: Resting the turkey for at least 15-20 minutes is a critical step. It allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. If you carve it immediately, the juices will run out, resulting in drier meat.
Pro Tips
- Work 1-tablespoon pats of butter into pockets between the skin and the breast and thigh meat — this self-basting method keeps the white meat juicy through the long roast.
- Pat the turkey completely dry before seasoning; for extra-crispy skin, leave the dried bird uncovered in the refrigerator overnight to air-chill.
- Let the turkey sit at room temperature for about an hour before it goes in the oven — a less-chilled bird cooks more evenly and the breast won't dry out.
- Roast loosely tented with foil at 350°F / 175°C, basting with pan juices every 30 minutes, and remove the foil for the final 30 minutes to brown the skin. Done means 180°F / 82°C in the thigh and 165°F / 74°C in the breast.
- Rest the carved-ready bird 15–20 minutes so the juices redistribute, and don't discard the drippings — skim the fat and the rest is gravy base. Leftovers keep 4 days in the fridge.
Frequently Asked Questions
How long does it take to roast a 12-pound turkey?
About 3 to 3½ hours at 350°F / 175°C, until an oven-safe thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the breast.
How do I get crispy skin on roast turkey?
Dry the bird thoroughly — pat it down and, ideally, air-chill it uncovered in the fridge overnight. Then roast with foil on and remove the foil for the last 30 minutes.
How long should turkey rest before carving?
At least 15–20 minutes. It's the most critical step for juicy meat, letting the muscle fibers relax and reabsorb the flavorful juices.
Is Southern roast turkey keto?
It's naturally very low-carb — about 2 g of carbs per serving with 55 g of protein and 24 g of fat from the butter-basted meat.
Recipe card below.
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Southern Roast Turkey
Ingredients
Method
- Prepare the Oven and Turkey: Preheat your oven to 350°F / 175°C.
- Remove the neck and giblets from the turkey's cavity (save them for gravy!) Thoroughly rinse the turkey inside and out with cold water, then pat it completely dry with paper towels—this is key for crispy skin.
- Create Butter Pockets: Place the turkey breast-side up in a large roasting pan. Gently work your fingers between the skin and the meat of the breast and thighs, being careful not to tear the skin. This creates pockets for the butter.
- Butter the Bird: Tuck the pats of butter into the pockets you created, distributing them evenly under the skin over the breast and leg meat. This self-basting method ensures a moist and juicy result.
- Add Broth and Seasoning: In a medium bowl, combine the chicken broth, chopped onions, and fresh parsley.
- Pour this aromatic mixture over and around the turkey in the roasting pan.
- Sprinkle the seasoning salt evenly all over the exterior of the bird.
- Roast to Perfection: Insert an oven-safe meat thermometer into the thickest part of the thigh, ensuring it doesn't touch the bone. Loosely tent the turkey with aluminum foil.
- Roast for 3 to 3½ hours, basting with the pan juices every 30 minutes. For the final 30 minutes of cooking, remove the foil to allow the skin to become beautifully golden brown and crisp.
- Check for Doneness and Rest: The turkey is done when the thermometer reads 180°F / 82°C in the thigh and 165°F / 74°C in the breast. Carefully transfer the turkey to a large carving board and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat.
- Store Leftovers: Store any leftover turkey in an airtight container in the refrigerator for up to 4 days.
- Bring the turkey to room temperature for about an hour before roasting. A less-chilled bird will cook more evenly, preventing the breast from drying out while the thighs finish cooking.
- Don't discard the pan drippings!
- After removing the turkey, skim the fat from the drippings and use the remaining flavorful liquid as the ultimate base for a rich, homemade gravy.
- Let it rest!
- Do not skip the 15-20 minute resting period. This is the most critical step for a juicy turkey, as it allows the muscle fibers to relax and reabsorb all the flavorful juices.
