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No-Baste Thanksgiving Roast Turkey

No-baste Thanksgiving roast turkey roasts uncovered with herb butter under the skin and over the outside for crisp, golden skin without basting. Onion and lemon flavor the cavity while the turkey rests for 30 minutes before carving.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 35 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 large roasting pan

Method
 

  1. Heat the oven to 325°F.
  2. Set a rack in the lower third and place a roasting rack in a large roasting pan.
  3. Pat the turkey dry inside and out, then season the cavity and skin evenly with the salt and pepper.
  4. Mix the softened butter with the thyme, rosemary, and garlic.
  5. Spread the herb butter under the breast skin and over the outside of the turkey.
  6. Put the onion and lemon in the cavity.
  7. Set the turkey breast-side up on the rack.
  8. Roast uncovered without basting for 3 to 3 3/4 hours, until a thermometer inserted in the thickest part of the breast and the innermost thigh reads at least 165°F.
  9. Loosely tent the turkey with foil if the skin browns too quickly.
  10. Transfer the turkey to a carving board and tent loosely with foil.
  11. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check that a thermometer reads at least 165°F in both the thickest part of the breast and the innermost thigh. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free option, use olive oil in place of the butter.