Go Back

Juicy Roast Turkey

Juicy roast turkey is dry-brined, then roasted with herb butter, onion, lemon, and garlic for tender meat and crisp, golden skin. The uncovered chill helps dry the skin, while a 30-minute rest keeps the turkey juicy for carving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Chilling and resting 1 day 30 minutes
Total Time 1 day 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lb turkey 12- to 14-pound, natural, whole, fully thawed, not pre-brined or injected
  • 3 tbsp kosher salt Diamond Crystal
  • 0.5 cup unsalted butter softened
  • 1 tsp black pepper
  • 1 fresh thyme small bunch; 1 tablespoon leaves chopped and 4 sprigs reserved whole
  • 1 tbsp fresh sage leaves chopped
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 1 garlic head, halved crosswise

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Remove the neck and giblets from the turkey, then pat the turkey very dry with paper towels.
  2. Set the turkey on a rack in a 16x13-inch roasting pan and rub the salt over the skin and inside the cavity. Refrigerate uncovered for 12 to 24 hours.
  3. Set an oven rack in the lower third of the oven and preheat the oven to 325°F.
  4. Stir the softened butter with the black pepper, chopped thyme leaves, and chopped sage.
  5. Gently loosen the skin over the breast and thighs, then spread the herb butter evenly under the skin and rub any remaining butter over the outside of the turkey.
  6. Place the onion, lemon, garlic, and reserved thyme sprigs loosely inside the cavity, tuck the wing tips under the body, and tie the legs loosely with kitchen twine.
  7. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer inserted into the thickest part of the breast and innermost thigh without touching bone reads at least 165°F.
  8. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the juiciest result, pat the turkey very dry before salting and leave it uncovered in the refrigerator for the full 12 to 24 hours. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. Use a plant-based butter for a dairy-free swap.