Perfect Roast Turkey
What you'll need
- 1 whole turkey (12–16 lb), fully thawed
- 1 Tbsp kosher salt for an unbrined turkey; reduce or omit if brined
- 1 tsp black pepper
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 1 onion, quartered
- Fresh rosemary, thyme, and sage
- 1 cup (2 sticks) unsalted butter, softened
- 2 tsp kosher salt (use less if turkey was brined)
- 1 tsp black pepper
- 2 garlic cloves, finely minced
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh sage
- Zest of 1 lemon
- 1 gallon (3.8 L) cold water
- 200 g kosher salt (canonical by weight; volume varies by brand)
- ½ cup brown sugar
- 1 orange, sliced
- 1 lemon, sliced
- 4 garlic cloves, smashed
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 bay leaves
How to make it
Optional brine: dissolve the measured salt and brown sugar in part of the water, then add the remaining cold water, citrus, garlic, herbs, and bay leaves. Chill completely. Submerge the turkey and refrigerate 12–24 hours. Remove, drain well, discard the brine, and pat the turkey very dry with paper towels. Do not rinse raw poultry.
Prepare the turkey: remove the giblets and neck. Pat the turkey dry inside and out. Season the cavity with pepper and, if the bird was not brined, some of the measured salt. Fill the cavity loosely with lemon, garlic, onion, rosemary, thyme, and sage. Tie the legs loosely with kitchen twine.
Make the herb butter: combine softened butter with garlic, rosemary, thyme, sage, lemon zest, salt, and pepper until evenly mixed.
Butter the turkey: gently loosen the skin over the breast and upper thighs without tearing it. Spread about half of the herb butter directly on the meat under the skin, then rub the remaining butter over the outside. Season lightly, accounting for whether the turkey was brined.
Roast: place the turkey breast-side up on a rack in a roasting pan and roast at 325°F (163°C). Baste with pan juices or melted butter about every 45–60 minutes if desired. Begin checking early; the turkey is safely done when the thickest part of the breast and the innermost thigh and wing area each reach at least 165°F (74°C), without touching bone. For a more tender dark-meat texture, the thigh may be taken to about 170–175°F.
Rest: transfer the turkey to a carving board and tent loosely with foil. Rest 30–45 minutes so the juices redistribute before carving.
Carve and serve: remove the legs and thighs, slice the breast meat across the grain, and arrange on a warm platter. Serve with pan gravy and favorite sides.
Chef's secrets
Dry skin is the key to better browning. After brining or thawing, blot thoroughly before buttering.
Herb butter under the skin seasons the breast directly and protects moisture.
Use temperature, not juices alone, to verify safe doneness.
Resting 30–45 minutes is part of the total cooking plan, not an optional pause.
Save the neck, giblets, bones, and pan drippings for stock and gravy.
Good to know
Cool promptly and refrigerate cooked turkey in an airtight container for up to 4 days. Freeze carved meat in airtight portions for up to 3 months for best quality; thaw in the refrigerator.
- Classic stuffing or dressing
- Creamy mashed potatoes
- Green bean casserole
- Roasted Brussels sprouts
- Cranberry sauce
- Dinner rolls