Go Back

Juicy Roast Turkey

Juicy roast turkey is dry-brined uncovered, then roasted with garlic butter until the breast and thigh reach 165°F. The result is tender meat with golden skin and a lemon-herb aroma.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 3 hours 45 minutes
Dry brining and resting 12 hours 30 minutes
Total Time 17 hours
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, unbrined, whole, fresh or fully thawed, neck and giblets removed
  • 3 tbsp kosher salt Diamond Crystal
  • 0.5 cup unsalted butter softened
  • 1 tsp black pepper
  • 4 cloves garlic minced
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 thyme sprigs, fresh
  • 2 rosemary sprigs, fresh

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. At least 12 hours and up to 24 hours before roasting, pat the turkey dry and sprinkle the Diamond Crystal kosher salt evenly over the outside and inside the cavity. Place it breast-side up on a rack in a 16x13-inch roasting pan and refrigerate uncovered.
  2. Take the turkey out of the refrigerator 45 minutes before roasting and preheat the oven to 325°F.
  3. Mix the softened unsalted butter, black pepper, and minced garlic.
  4. Gently loosen the skin over the breast and thighs, then rub the butter mixture under the skin and over the turkey’s exterior.
  5. Loosely fill the cavity with the quartered yellow onion, quartered lemon, fresh thyme, and fresh rosemary.
  6. Tuck the wing tips under the turkey.
  7. Roast at 325°F for 3 to 3 3/4 hours, starting to check the temperature after 2 1/2 hours; if the skin browns deeply before the turkey is done, tent it loosely with foil. The turkey is done when a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F.
  8. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the juiciest result, check the breast and innermost thigh with a thermometer without touching bone. Refrigerate leftovers for 3–4 days; freeze for longer storage. For a dairy-free swap, use an equal amount of olive oil in place of the butter.