Why You’ll Love This Recipe

I love how this turkey turns out moist and flavorful every time, thanks to the dry brine and herb butter. The skin gets crisp without drying out the meat, and the cavity stuffing adds a burst of aromatic flavor. It’s also flexible—easy enough for a small dinner party but impressive enough for a grand Thanksgiving feast. Plus, basting with pan juices while it roasts keeps it incredibly succulent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 whole turkey (12–14 lbs), fresh or 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 mixed fresh herbs (rosemary, thyme, sage, parsley), chopped (or 1/4 cup dried herbs)
1 head garlic, halved crosswise
1 large yellow onion, quartered
1 lemon or orange, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 cups chicken or turkey broth
Optional: apple slices, extra herb sprigs, splash of white wine

Directions

First, I remove the giblets and neck from the turkey and pat it dry with paper towels. Then I sprinkle kosher salt and cracked black pepper evenly over the bird, including inside the cavity. I place it on a rack over a baking sheet and let it rest uncovered in the fridge for 12–24 hours (or at least 4 hours if I’m short on time).

After dry brining, I let the turkey sit at room temperature for about 30–60 minutes. While it sits, I mash together softened butter, olive oil, chopped herbs, and some citrus zest in a small bowl.

Next, I pat the turkey dry again and gently loosen the skin over the breast to rub half of the herb butter underneath. I spread the rest over the outside of the bird for flavor and browning.

For extra aroma, I stuff the cavity with half of the onion, garlic, citrus, and any herb sprigs or apple slices I have on hand. Then I tie the legs together with kitchen twine and tuck the wings underneath the body.

I scatter the remaining onion, carrots, and celery into a large roasting pan, place the turkey breast-side up on a rack (or on top of the vegetables), and pour the broth into the bottom of the pan.

I preheat the oven to 325°F (165°C) and roast the turkey, basting it every 40 minutes with the pan juices. If the skin starts browning too quickly, I tent it loosely with foil. It usually takes about 2.5 to 3.5 hours total (13–15 minutes per pound).

Starting at the 2-hour mark, I check the temperature using a meat thermometer inserted into the thickest part of the thigh (not touching bone). I look for 165°F in the thigh and at least 160°F in the breast.

Once done, I transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 30–45 minutes. This step locks in the juices and makes carving much easier.

I remove the stuffing, slice the turkey with a sharp knife, and serve it hot with all the fixings.

Servings and timing

Servings: 10–12
Prep time: 30 minutes (plus 12–24 hours dry brine, mostly hands-off)
Cook time: 2.5 to 3.5 hours
Total time: 3 to 4 hours active, plus brine time
Calories: Approximately 240 per 6 oz skinless serving

Variations

If I want a citrusy twist, I add orange slices and zest to the butter mix. For more depth, I toss a splash of white wine into the roasting pan with the broth. When I need a dairy-free version, I use all olive oil or vegan butter with herbs. Sometimes I skip the stuffing and instead fill the cavity with just herbs and garlic for a cleaner flavor.

Storage/Reheating

Once cooled, I store leftover turkey in airtight containers in the fridge for up to 4 days. To reheat, I add a splash of broth and warm slices in a covered dish at 300°F for about 15–20 minutes. For crispier skin, I reheat uncovered for the last few minutes. The meat also makes amazing sandwiches, soups, or turkey pot pie.

FAQs

Do I have to brine the turkey?

I highly recommend it. A dry brine helps the meat stay juicy and flavorful throughout roasting. Even just 4 hours makes a difference, but 12–24 hours gives the best result.

Can I roast the turkey without a rack?

Yes, I can. I place the bird directly on a bed of chopped vegetables in the pan. They elevate the turkey and add flavor to the drippings for gravy.

When is the turkey done?

I always use a thermometer. The thickest part of the thigh should reach 165°F, and the breast at least 160°F. I start checking after 2 hours of roasting.

What if my turkey browns too quickly?

If the skin is getting too dark before the inside is done, I loosely tent the turkey with foil. This slows browning while allowing the inside to cook fully.

Can I prepare anything ahead of time?

Yes. I prep the herb butter, chop veggies, and even brine the turkey a day or two ahead. On roast day, I just assemble and cook. It saves me time and reduces stress.

Conclusion

This roast turkey recipe is the kind of holiday dish I can rely on year after year. It’s juicy, flavorful, and crisp on the outside—everything I want for my Thanksgiving table. With a little prep and a lot of flavor, I can serve a showstopping bird that impresses my guests and makes me proud to carve it at the center of the celebration.

Best Roast Turkey Recipe for a Juicy Dinner

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Author: Mia
Total Time: 3–4 hours active (plus brine time)
Yield: 10–12 servings
Diet: Gluten Free

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Description

This is the best roast turkey recipe for a juicy, golden-skinned bird every time—perfect for Thanksgiving dinner or any special holiday feast. Foolproof, flavorful, and beginner-friendly.

Instructions

Dry Brine: Remove giblets and neck. Pat turkey dry. Sprinkle salt and pepper all over, including inside the cavity. Place on a rack over a rimmed baking sheet and refrigerate uncovered for 12–24 hours (or at least 4 hours).

Prep for Roasting: Let turkey sit at room temperature for 30–60 minutes. Preheat oven to 325°F (165°C).

Make Herb Butter: In a bowl, combine softened butter, olive oil, chopped herbs, and citrus zest.

Butter the Turkey: Pat turkey dry again. Gently lift the skin over the breast and rub half the herb butter underneath. Rub the remaining butter all over the skin.

Stuff the Turkey: Fill the cavity with half the garlic, onion, citrus, and any optional apple slices or herbs. Tie the legs and tuck wings.

Set Up Roasting Pan: Scatter remaining onion, carrots, and celery in the roasting pan. Place turkey breast-side up on a rack over the vegetables. Pour broth into the pan.

Roast: Bake for 2.5 to 3.5 hours, basting every 40 minutes. Tent loosely with foil if browning too fast.

Check Doneness: Use a meat thermometer—165°F in the thigh, 160°F in the breast.

Rest & Serve: Transfer to a cutting board, tent with foil, and rest 30–45 minutes. Remove stuffing, carve, and serve.

Notes

Dry brining ensures deep seasoning and crispy skin.

Resting the turkey keeps juices locked in.

For dairy-free, substitute vegan butter or all olive oil.

Naturally gluten-free.

Use pan drippings to make homemade gravy!

Prep Time: 30 minutes (plus 12–24 hours dry brine, mostly hands-off)
Cook Time: 2.5–3.5 hours
Category: Main Course
Method: Roasting
Cuisine: American