Description
A golden, juicy roasted turkey with crisp skin, aromatic herbs, and rich flavor perfect for Thanksgiving, Christmas, or any family gathering.
Ingredients
- 1 whole turkey (12–14 pounds)
- Kosher salt (for dry brine)
- Fresh herbs (rosemary, sage, thyme)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 lemon, halved
- Kitchen twine (for trussing)
- Freshly ground black pepper
Instructions
- Thaw turkey in the refrigerator (24 hours for every 4–5 pounds).
- Pat dry and truss with kitchen twine.
- Dry brine with kosher salt and herbs overnight.
- Preheat oven to 425 °F (220 °C).
- Spread herb butter under and over the skin.
- Stuff cavity with onion, lemon, and thyme.
- Roast at 425 °F for 30 minutes, then reduce oven to 325 °F (165 °C).
- Continue roasting about 15–20 minutes per pound.
- Check internal temp (165 °F in breast, thigh, and wing joint).
- Tent loosely with foil and rest 20–30 minutes before carving.
- Carve legs first, then breast, slicing against the grain.
Notes
For extra crisp skin, pat turkey dry before roasting and brush with butter in the last 30 minutes. Use pan drippings for gravy. Leftovers reheat best with broth and foil in the oven.
- Prep Time: 30 minutes (plus brining time)
- Cook Time: 3–4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American