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Best Roast Turkey

This foolproof roast turkey recipe delivers juicy, flavorful results every time. With professional tips and techniques, you'll master the art of roasting a perfect turkey for any occasion.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-14 lbs, thawed if frozen
  • 1 tbsp kosher salt for dry brining
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter softened
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 lemon halved
  • 1 onion quartered
  • 4 garlic cloves smashed

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Kitchen twine

Method
 

  1. Dry brine the turkey: Pat the turkey dry with paper towels. Rub the kosher salt all over the turkey, including inside the cavity. Refrigerate uncovered for 12-24 hours to allow the salt to penetrate the meat and enhance flavor.
  2. Preheat the oven to 325°F (163°C). Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour before roasting.
  3. Prepare the seasoning: In a small bowl, mix together the black pepper, olive oil, softened butter, garlic powder, onion powder, dried thyme, and dried rosemary to create a paste.
  4. Season the turkey: Gently loosen the skin from the breast and thighs. Rub the seasoning paste under the skin and all over the outside of the turkey. Place the lemon halves, onion quarters, and garlic cloves inside the cavity.
  5. Roast the turkey: Place the turkey breast-side up on a roasting rack in a roasting pan. Tuck the wings underneath the body and tie the legs together with kitchen twine. Roast for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  6. Rest and carve: Remove the turkey from the oven and tent loosely with foil. Let it rest for 30 minutes before carving to allow the juices to redistribute throughout the meat.

Notes

Chef's Tips:
• For a crispier skin, increase the oven temperature to 425°F (218°C) for the last 30 minutes of roasting
• Avoid overcooking to prevent dry meat; use a thermometer to check doneness
• Serve with a simple pan gravy made from the drippings for added flavor
Food Safety:
• Always use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking and consume within 3-4 days