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.

Ingredients

1 whole turkey (12–14 lbs), fresh or fully thawed

¼ cup kosher salt

2 tablespoons freshly cracked black pepper

1 cup unsalted butter, softened

2 tablespoons olive oil

½ cup mixed fresh herbs (rosemary, thyme, sage, parsley), chopped (or ¼ cup dried herbs)

Zest of 1 lemon or orange

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

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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