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Juicy Roast Turkey

Juicy roast turkey is dry-brined uncovered, then roasted until the breast and thigh reach 165°F. Softened butter under the skin helps keep the meat moist while the skin browns in the oven.
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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: 10 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, thawed, unbrined, neck and giblets removed
  • 2 tbsp kosher salt Morton
  • 0.5 cup unsalted butter softened
  • 1 tsp freshly ground black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 6 sprigs fresh thyme

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels.
  2. Rub the salt over the skin and inside the cavity.
  3. Set the turkey breast side up on a rack in a roasting pan and refrigerate uncovered for 12 to 24 hours.
  4. Heat the oven to 325°F.
  5. Mix the butter and pepper.
  6. Gently loosen the skin over the breast and spread most of the butter underneath.
  7. Rub the rest of the butter over the legs and outer skin.
  8. Put the onion, lemon, and thyme loosely in the cavity.
  9. Tuck the wing tips under the turkey.
  10. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads 165°F.
  11. Transfer the turkey to a carving board and tent loosely with foil.
  12. Rest for 30 minutes before carving.

Notes

For the most even seasoning, salt the turkey thoroughly over the skin and inside the cavity before chilling uncovered. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a dairy-free swap, use an equal amount of olive oil instead of butter.