Best Roast Turkey
This roast turkey recipe delivers a juicy, flavorful bird with golden crispy skin, perfect for Thanksgiving or any special occasion. The dry brine method and herb butter guarantee moisture and taste in every bite.
- Prep Time: 60 minutes
- Cook Time: 210 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 whole turkey (12–14 lbs), fully thawed
- 1/4 cup kosher salt
- 2 tablespoons freshly cracked black pepper
- 1 cup unsalted butter, softened
- 2 tablespoons olive oil
- 1/2 cup fresh herbs (rosemary, thyme, sage, parsley), finely chopped
- 1 head garlic, halved crosswise
- 1 large yellow onion, quartered
- 1 lemon or orange, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken or turkey broth
- Optional: apple slices
- Optional: extra herb sprigs
- Optional: splash of white wine
Instructions
- Pat the turkey dry with paper towels. Sprinkle kosher salt and black pepper evenly over the entire turkey, including the cavity.
- Place the turkey on a rack over a baking sheet and refrigerate uncovered for 24 hours.
- Remove the turkey from the fridge and let it sit at room temperature for 60 minutes.
- In a bowl, mix softened butter, olive oil, chopped herbs, and citrus zest.
- Gently loosen the skin over the breast and rub half the herb butter under the skin and the rest over the outside of the turkey.
- Stuff the cavity with garlic, onion, citrus wedges, and optional apple slices or herb sprigs.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Scatter chopped carrots, celery, and remaining onion in the bottom of a large roasting pan. Place the turkey on a rack over the vegetables and pour in the broth.
- Preheat oven to 325°F (165°C). Roast the turkey for 3.5 hours, basting every 40 minutes with pan juices. Tent loosely with foil if the skin browns too quickly.
- Check for doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F. The breast should reach at least 160°F.
- Remove the turkey from the oven and let it rest tented with foil for 45 minutes.
- Carve the turkey and serve with your favorite sides.
Notes
- Allowing the turkey to rest ensures the juices redistribute for moist slices.
- Use a thermometer instead of relying on cook time alone.
- Increase oven temperature to 425°F for the last 20 minutes if the skin isn’t browning enough.
- Dry brining for at least 12–24 hours improves moisture retention and flavor.
- For dairy-free, substitute butter with vegan butter or olive oil.
Find it online: https://www.recipebyelena.com/best-roast-turkey-recipe/