Go Back

Juicy Roast Turkey

Juicy roast turkey is dry-brined, coated with garlic herb butter, and roasted uncovered for golden skin and tender meat. Lemon, onion, and low-sodium chicken broth add flavor while the turkey rests before carving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Chilling and resting 12 hours 30 minutes
Total Time 16 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed
  • 2 tbsp Morton kosher salt
For the herb butter
  • 0.5 cup unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 0.5 tsp black pepper
  • 1 lemon zested and quartered
For roasting
  • 1 yellow onion medium, quartered
  • 1 cup low-sodium chicken broth

Equipment

  • 1 roasting pan

Method
 

Prepare the turkey
  1. Pat the turkey dry with paper towels; do not rinse it.
  2. Sprinkle the salt over the skin and inside the cavity, then set the turkey breast-side up on a rack in a roasting pan and refrigerate uncovered for 12 to 24 hours.
Make the herb butter
  1. Heat the oven to 325°F and take the turkey out of the refrigerator while it heats.
  2. Mix the butter, garlic, thyme, rosemary, pepper, and lemon zest in a small bowl.
Roast the turkey
  1. Put the onion and lemon quarters in the cavity.
  2. Tuck the wing tips under the body and tie the legs together with kitchen twine.
  3. Gently loosen the breast skin and spread about half the herb butter underneath it, then spread the rest over the skin.
  4. Pour the broth into the roasting pan and roast uncovered for about 3 to 3 1/2 hours, beginning to check at 2 1/2 hours; tent the turkey loosely with foil if it browns too quickly.
  5. Check that a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh, without touching bone.
  6. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For crisp skin, dry the turkey thoroughly and refrigerate it uncovered for the full brining time. Store leftovers in the refrigerator for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter in place of the unsalted butter.