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Juicy Roast Turkey

Juicy roast turkey is dry-brined, rubbed with herb butter, and roasted until the breast and thigh reach 165°F. The result is golden skin and tender, flavorful meat, with onion, lemon, celery, and broth adding flavor as it roasts.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Dry brining, tempering, and resting 13 hours 15 minutes
Total Time 17 hours 30 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, fully thawed, unbrined and not self-basting
  • 2 tbsp kosher salt Diamond Crystal
  • 1 tsp ground black pepper
  • 4 tbsp unsalted butter softened
  • 1 tbsp thyme fresh leaves
  • 1 tsp rosemary fresh, finely chopped
  • 1 onion medium yellow, quartered
  • 1 lemon quartered
  • 2 celery ribs, cut into 3-inch pieces
  • 1 cup low-sodium chicken broth

Equipment

  • 1 rimmed baking sheet
  • 1 16x13-inch roasting pan

Method
 

  1. Remove the neck and giblets from the turkey and pat it dry.
  2. Season the turkey all over and inside the cavity with the salt and pepper.
  3. Set the turkey breast-side up on a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
  4. Take the turkey out of the refrigerator 45 minutes before roasting.
  5. Heat the oven to 325°F and set a rack in the lower third of the oven.
  6. Mix the butter, thyme, and rosemary.
  7. Gently loosen the skin over the turkey breast and spread about half the herb butter underneath.
  8. Rub the rest of the herb butter over the turkey skin.
  9. Put the onion, lemon, and celery loosely in the cavity.
  10. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan and pour the broth into the pan.
  11. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it gets deeply browned before the turkey is done.
  12. Check with an instant-read thermometer in the thickest part of the breast and the innermost part of the thigh, without touching bone; the turkey is ready when both reach 165°F.
  13. If needed, continue roasting and check again every 15 minutes.
  14. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the most flavorful results, allow the turkey to dry-brine uncovered for the full 24 hours. Refrigerate leftovers for 3 to 4 days; freeze them for longer storage. For a dairy-free variation, use a plant-based butter alternative.