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Juicy Roast Turkey

Juicy roast turkey is dry-brined, coated with sage butter, and roasted uncovered until the breast and thigh reach 165°F. Lemon, onion, garlic, and thyme flavor the cavity while chicken broth adds moisture to the roasting pan.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Dry brining and resting 18 hours 30 minutes
Total Time 22 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets and neck removed
  • 1.5 tbsp Morton kosher salt
  • 0.5 cup unsalted butter softened
  • 1 tsp black pepper
  • 1 tbsp fresh sage chopped
  • 1 lemon quartered
  • 1 yellow onion medium, quartered
  • 1 garlic head, halved crosswise
  • 4 fresh thyme sprigs
  • 2 cup low-sodium chicken broth

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry and rub the salt over the skin and inside the cavity, then set it breast side up on a rimmed tray and refrigerate uncovered for 12 to 24 hours.
  2. Set an oven rack to the lower third of the oven and preheat the oven to 325°F.
  3. Stir the softened butter, black pepper, and chopped sage together in a small bowl.
  4. Pat the turkey dry again and gently loosen the skin over the breast.
  5. Spread about half the butter mixture under the skin and the rest over the outside.
  6. Place the lemon, onion, garlic, and thyme sprigs loosely in the cavity.
  7. Pour the chicken broth into a roasting pan, set a roasting rack in the pan, and place the turkey breast side up on the rack.
  8. Roast uncovered for 3 to 3 3/4 hours, tenting the breast loosely with foil if it becomes deeply browned, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  9. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For the juiciest slices, let the turkey rest for the full 30 minutes before carving. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free butter in place of the unsalted butter.