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Juicy Roast Turkey

Juicy roast turkey is dry-brined uncovered, then roasted with butter under the skin and fresh aromatics in the cavity. The result is tender meat with golden skin, finished with a 30-minute rest before carving.
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Dry brining and resting 1 day 30 minutes
Total Time 1 day 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels and place it breast-side up on a rack in a roasting pan.
  2. Rub the salt evenly over the skin and inside the cavity.
  3. Refrigerate the turkey uncovered for 24 to 48 hours.
  4. Remove the turkey from the refrigerator 30 to 45 minutes before roasting.
  5. Heat the oven to 325°F.
  6. Gently loosen the skin over the breast and spread the softened butter under the skin and over the outside of the turkey.
  7. Season the skin with black pepper.
  8. Place the onion, lemon, garlic, thyme, and rosemary loosely inside the cavity.
  9. Tuck the wing tips under the bird.
  10. Roast for 3 to 3 3/4 hours, loosely covering the breast with foil if it browns deeply before the turkey is done, until a thermometer reads 165°F in the thickest part of the breast and 175°F in the innermost thigh, away from bone.
  11. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the most reliable doneness, check the thermometer away from the bone in both the breast and innermost thigh. Refrigerate leftovers for 3 to 4 days; freeze for longer storage. For a dairy-free option, replace the butter with olive oil.