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Juicy Roast Turkey

Juicy roast turkey is seasoned with kosher salt, then roasted with herb butter, onion, and lemon until it reaches 165°F. A long uncovered chill helps dry the skin for a golden finish, while a 30-minute rest keeps the meat juicy for carving.
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Prep Time 20 minutes
Cook Time 3 hours 23 minutes
Chilling and resting 12 hours 30 minutes
Total Time 16 hours 13 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12 to 14 pounds, fully thawed
  • 2 tbsp kosher salt
  • 0.5 cup unsalted butter softened
  • 1 tsp black pepper
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 onion medium, quartered
  • 1 lemon quartered

Equipment

  • 1 16-inch roasting pan

Method
 

  1. Remove the neck and giblets from the turkey cavity, then pat the turkey dry.
  2. Rub the salt all over the skin and inside the cavity.
  3. Set the turkey breast-side up on a rack in a 16-inch roasting pan and refrigerate uncovered for 12 to 24 hours.
  4. Heat the oven to 325°F.
  5. Stir together the softened butter, black pepper, thyme, and rosemary.
  6. Loosen the skin over the breast and spread some herb butter underneath it.
  7. Rub the remaining butter over the turkey.
  8. Put the onion and lemon loosely in the cavity.
  9. Roast for 3 to 3 3/4 hours, tenting the breast loosely with foil if it browns deeply before the turkey is done, until a thermometer inserted in the thickest part of the breast and the innermost thigh without touching bone reads 165°F.
  10. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For the most accurate doneness, check the thickest part of the breast and innermost thigh without touching bone. Refrigerate leftover turkey for 3 to 4 days; freeze for longer storage. For a dairy-free option, use a suitable plant-based butter in place of the unsalted butter.