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No-Baste Thanksgiving Roast Turkey

No-baste Thanksgiving roast turkey is dry-brined uncovered, then roasted with herb butter under the skin for tender meat and golden, flavorful skin. A two-temperature roast means no basting is needed; use the thermometer cues to know when it is done.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
dry-brining and resting 1 day 30 minutes
Total Time 1 day 4 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 natural turkey 12- to 14-pound, fully thawed, giblets and neck removed, not pre-brined or injected with a salt solution
  • 3 tbsp Diamond Crystal kosher salt
For the herb butter
  • 0.5 cup unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp sage chopped fresh
  • 1 tbsp thyme fresh leaves
  • 1 tsp black pepper
For roasting
  • 1 yellow onion medium, quartered
  • 1 lemon halved
  • 1 cup water

Equipment

  • 1 16x13-inch roasting pan
  • 1 instant-read thermometer

Method
 

Dry-brine the turkey
  1. Check the turkey cavities for any remaining giblets or neck.
  2. Pat the turkey very dry with paper towels.
  3. Sprinkle the salt evenly over the skin and inside the cavity.
  4. Set the turkey breast-side up on the rack in a 16x13-inch roasting pan and refrigerate uncovered for 24 to 48 hours.
Make the herb butter
  1. Stir together the butter, garlic, sage, thyme, and black pepper in a small bowl until evenly combined.
Roast the turkey
  1. Preheat the oven to 425°F and position a rack in the lower third.
  2. Gently loosen the skin over the breast and thighs.
  3. Spread the herb butter under the skin and over the outside.
  4. Place the onion and lemon loosely in the cavity.
  5. Pour the water into the roasting pan.
  6. Roast for 30 minutes at 425°F, then reduce the oven to 325°F and continue roasting for 2 1/2 to 3 1/4 hours without basting, tenting the breast loosely with foil if it browns too quickly; the thickest part of the breast and the innermost thigh should each reach 165°F on an instant-read thermometer.
  7. Transfer the turkey to a carving board and tent loosely with foil.
  8. Rest for 30 minutes before carving.

Notes

For the best seasoning, dry-brine the turkey uncovered for the full 24 to 48 hours and make sure it is fully thawed before starting. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use dairy-free butter in place of the unsalted butter.