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Golden roasted whole turkey on a tray, ready for Thanksgiving dinner

Turkey Thanksgiving Recipe (Juicy, Golden & Easy)

A classic roast turkey with herb butter tucked under the skin, a simple overnight dry brine and a low, slow roast for juicy meat and crisp golden skin.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 3 hours 40 minutes
Servings: 10 to 12 people
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12 to 14 lbs, thawed completely, giblets and neck removed
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 1 lemon halved
  • 1 onion quartered
  • 1 head garlic halved crosswise
  • 2 cups low-sodium chicken or turkey stock
  • Kitchen twine for tying the legs

Method
 

  1. Pat the turkey dry inside and out. Rub the kosher salt all over the skin and inside the cavity, then refrigerate uncovered on a rack over a tray overnight.
  2. Remove the turkey from the fridge 1 hour before roasting. Preheat the oven to 325F.
  3. Mash the softened butter with the minced garlic, thyme, rosemary, sage and black pepper.
  4. Loosen the breast skin gently and spread two-thirds of the herb butter under it; rub the rest over the outside.
  5. Place the lemon halves, onion quarters and halved garlic head in the cavity. Tie the legs with kitchen twine and tuck the wing tips under the body.
  6. Set the turkey breast-side up on a rack in a roasting pan and pour the stock into the pan.
  7. Roast at 325F for about 3 hours to 3 hours 15 minutes, basting every 45 minutes, until the thigh reads 165F and the breast reads at least 160F. Tent loosely with foil if the skin browns too fast.
  8. Transfer to a cutting board, tent loosely with foil and rest 30 minutes before carving. Save the pan drippings for gravy.

Notes

Always use a thermometer: ovens and birds vary, so start checking the thigh temperature 30 minutes before the expected finish time.
No time for the overnight dry brine? Salt and butter the turkey on the day of roasting and allow about 20 extra minutes in the oven.
A stuffed turkey needs extra roasting time; check that the stuffing also reaches 165F.
Leftovers: refrigerate up to 4 days or freeze up to 3 months. Save the carcass for stock.