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No-Baste Thanksgiving Roast Turkey

No-baste Thanksgiving roast turkey is dry-brined uncovered, then roasted with herb butter for golden, crisp skin and juicy meat. It cooks without basting, with onion, lemon, and celery tucked into the cavity for roasting.
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Prep Time 45 minutes
Cook Time 3 hours 23 minutes
Dry-brining and resting 18 hours 30 minutes
Total Time 22 hours 38 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, unbrined, fully thawed, neck and giblets removed
  • 2.5 tbsp Diamond Crystal kosher salt
  • 1 cup unsalted butter softened
  • 1 tsp black pepper
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 4 cloves garlic minced
  • 1 yellow onion medium, quartered
  • 1 lemon cut into wedges
  • 2 celery ribs, cut into 3-inch pieces

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Pat the turkey dry with paper towels, including inside the cavity.
  2. Sprinkle the salt evenly over the turkey, including inside the cavity and under the breast skin.
  3. Refrigerate the turkey uncovered for 12 to 24 hours.
  4. About 45 minutes before roasting, take the turkey out of the refrigerator.
  5. Heat the oven to 325°F.
  6. Stir the butter, pepper, thyme, rosemary, and garlic together in a small bowl.
  7. Rub the herb butter over the turkey and under the breast skin.
  8. Put the onion, lemon, and celery in the cavity.
  9. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan and tuck the wing tips underneath.
  10. Roast uncovered without basting for 3 to 3 3/4 hours, tenting the breast loosely with foil if it becomes deeply browned.
  11. Check that a thermometer reads at least 165°F in the thickest part of the breast and innermost thigh, without touching bone.
  12. Transfer the turkey to a carving board and tent loosely with foil.
  13. Rest for 30 minutes before carving.

Notes

For crisp skin, dry the turkey thoroughly before salting and leave it uncovered in the refrigerator for the full dry-brining time. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a dairy-free option, use a plant-based butter in place of the butter.