You won't believe the easy trick to roasting a super moist turkey in a minimal amount of time until you try it!


  • 14 pounds turkey (giblets removed, rinsed and patted dry)
  • 1 1/2 tablespoons salt
  • black pepper
  • 1/2 cup butter (softened)
  • 1/2 head garlic
  • 1 lemon
  • 1/2 onion
  • 1 handful fresh parsley
  • 1/2 bunch fresh thyme
  • 4 sprigs fresh rosemary
  • 3 cups chicken broth


  1. Preheat the oven to 425° F.
  2. Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. Liberally season the turkey with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity. Set the turkey breast side up onto the roasting rack and tuck the wing tips underneath the legs.
  5. With clean hands, rub the 2 Tbs. of butter all over the surface of the turkey, and under the breast skin.
  6. Place the remaining butter in a large microwave-safe bowl. Microwave the butter on high for 30-40 seconds, or until melted.
  7. Smash the garlic cloves with a back of the knife and discard the papery skins. Cut the lemon in half.
  8. Place the garlic, onion, lemon, and herbs in the cavity of the turkey. Pour 2-3 cups of chicken broth into the roasting pan, or enough for it to rise 1/2” up the sides of the pan.
  9. Take a large piece of cheesecloth, at least 14x18”, and submerge it in the melted butter, turning to ensure the entire cloth is moistened. Drape the soaked cheesecloth over the turkey like a blanket, leaving no part exposed.
  10. Carefully transfer the roasting pan to the lowest rack of the preheated oven.
  11. Roast the turkey for 2-2.5 hours, depending on its weight. Rotate the pan halfway through the cooking time. In the last 15-20 minutes of cooking, remove the cheese cloth and increase the oven temperature to 425° F. This ensures a browned, crispy skin.
  12. Remove the turkey from the oven when the thickest part of the breast reaches an internal temperature of 160° F.
  13. Allow the turkey to rest on the roasting rack for 30 minutes.
  14. Transfer the turkey to a cutting board. Carve as desired, and serve.
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