Description
This golden, juicy Thanksgiving turkey is a showstopper centerpiece with crispy skin and herb-infused meat. Perfectly brined and basted with butter, it delivers classic holiday flavor and leftovers you’ll crave.
Ingredients
12 to 14 lbs whole turkey
3 tablespoons kosher salt
1 cup unsalted butter, softened
3 tablespoons fresh herbs (thyme, rosemary, sage), chopped
6 garlic cloves
2 yellow onions, sliced
3 carrots, sliced
1 lemon, halved
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
Instructions
1. Pat the thawed turkey dry and season generously with kosher salt, inside and out. Refrigerate uncovered for at least 24 hours or up to 48 hours for best results.
2. Remove turkey from fridge 1 hour before roasting. Preheat oven to 325°F (165°C). In a bowl, combine softened butter with chopped herbs and minced garlic.
3. Gently loosen the skin of the turkey and spread the herb butter underneath it, covering the breast and thighs. Stuff the cavity with lemon halves, whole garlic cloves, and herb sprigs.
4. Arrange sliced onions and carrots in a roasting pan. Place the turkey on a rack above the vegetables. Brush skin with olive oil and season with black pepper.
5. Roast the turkey for 13–15 minutes per pound. Tent with foil once browned to your liking. Rotate the pan halfway through cooking. Internal thigh temp should reach 165°F.
6. Transfer turkey to a carving board and rest uncovered for 30 minutes. Slice and serve with pan drippings or gravy.
Notes
Dry brining is key—don’t skip it!
Butter under the skin ensures juicy white meat.
Resting time is non-negotiable for maximum tenderness.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 160 mg
Keywords: Thanksgiving, turkey, holiday dinner