Go Back

Juicy Roast Turkey

Juicy roast turkey is dry-brined uncovered, then roasted with thyme butter until the breast and thigh reach 165°F. The result is tender, well-seasoned meat with golden skin and aromatic onion, lemon, and garlic in the cavity.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
dry brine, temper, and rest 1 day 1 hour 15 minutes
Total Time 1 day 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12 to 14-pound whole turkey; completely thawed, neck and giblets removed
  • 2 tbsp kosher salt Diamond Crystal; to 2 1/2 tablespoons
  • 0.5 cup unsalted butter softened
  • 6 fresh thyme sprigs; leaves chopped and stems reserved
  • 1 tsp black pepper freshly ground
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 1 garlic head, halved crosswise

Equipment

  • 1 16-inch roasting pan

Method
 

  1. Pat the turkey dry; do not rinse it.
  2. Carefully loosen the skin over the breasts and thighs, then rub the salt over the turkey and under the loosened skin.
  3. Set the turkey breast side up on a rack in a 16-inch roasting pan and refrigerate uncovered for 24 to 48 hours.
  4. Remove the turkey from the refrigerator 45 minutes before roasting.
  5. Preheat the oven to 325°F with a rack in the lower third.
  6. Mix the softened butter with the chopped thyme leaves and black pepper.
  7. Spread the butter mixture under the breast and thigh skin and over the outside of the turkey.
  8. Put the onion, lemon, garlic, and reserved thyme stems loosely in the cavity.
  9. Tuck the wing tips under the bird.
  10. Roast uncovered for 3 to 3 3/4 hours, loosely tenting the breast with foil if it browns too quickly.
  11. Begin checking at 2 1/2 hours and roast until a thermometer in the thickest part of the breast and the innermost thigh reads 165°F, without touching bone.
  12. Transfer the turkey to a cutting board and tent loosely with foil.
  13. Rest for 30 minutes before carving.

Notes

For the most evenly seasoned meat, rub salt under the loosened skin and refrigerate the turkey uncovered for the full dry-brining period. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free variation, use an equal amount of olive oil in place of the butter.