Description
A foolproof method for roasting a juicy, flavorful turkey with a crispy golden skin. The bird is seasoned with a dry brine, left to rest for up to two days, and finished with a fragrant garlic herb butter. A touch of fresh orange zest in the butter lifts the flavor and balances the richness, making this turkey shine on the holiday table.
Equipment:
• Roasting pan with rack
• Paper towels
• Mixing bowl
• Small spatula or spoon
• Meat thermometer
• Aluminum foil
Ingredients
- 12–14 lb whole turkey, thawed if frozen
- 3/4 cup Diamond Crystal kosher salt (see Notes if using Morton)
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons finely grated orange zest
- 10 garlic cloves, minced
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1 large onion, quartered
- 2 celery stalks, chopped
- 1 apple, quartered
- 1 lemon, halved
- 2 cups low-sodium chicken broth (for roasting pan)
Instructions
- Pat the turkey completely dry with paper towels. Remove the giblets and neck.
- Mix the kosher salt and pepper together in a small bowl. Sprinkle the mixture all over the turkey, including under the skin on the breasts and thighs. Use about 1 tablespoon salt per 2 pounds of turkey. Place on a rack set over a baking sheet.
- Transfer the turkey uncovered to the refrigerator for 24 to 48 hours. For best results, leave it uncovered the final 12–24 hours so the skin dries.
- On the day of roasting, wipe away any visible excess salt with a damp paper towel. Pat the turkey dry again. Do not rinse under water.
- Make the garlic herb butter: combine softened butter, garlic, sage, thyme, rosemary, parsley, and orange zest in a bowl. Mix until smooth.
- Loosen the skin over the breast and thighs with your fingers. Spread half of the garlic herb butter under the skin, pressing gently so it coats evenly. Rub the remaining butter over the outside of the bird.
- Stuff the cavity loosely with onion, celery, apple, and lemon. Discard after cooking.
- Place the turkey breast side up on the rack in the roasting pan. Pour the chicken broth into the bottom of the pan.
- Roast in a 425°F oven for 30 minutes to brown the skin. Reduce oven temperature to 325°F and continue roasting until the thickest part of the breast and thigh reach 165°F on a thermometer. Plan about 12–15 minutes per pound. Rotate the pan halfway through cooking. Tent loosely with foil if skin browns too quickly.
- Remove the turkey from the oven. Rest uncovered for 20–30 minutes before carving. Reserve pan drippings for gravy.
Notes
• Salt brand matters. If using Morton kosher salt, reduce to 1/2 cup total for a 12–14 lb turkey (about 1 teaspoon per pound). Morton grains are denser than Diamond Crystal.
• The dry brine must be done at least 24 hours in advance but can be extended to 72 hours. The longer it sits, the deeper the seasoning.
• Do not rinse the bird. Simply wipe away excess salt and pat dry before buttering. This keeps the skin crisp and prevents pan drippings from being too salty.
• Orange zest in the butter is the original element here. The citrus oils lift the heavy roasted flavors and add a subtle aromatic note that complements the herbs. It’s noticeable but not overpowering.
• Spatchcock variation: Cut out the backbone before brining. Roast the buttered bird on a rack set over a sheet pan at 425°F. It will cook in about 90 minutes for a 12 lb turkey.
• Resting is essential. The juices redistribute in the meat, making the slices moist and flavorful.
Nutrition
- Serving Size: 1 Serving
- Calories: 520 kcal per serving (estimate)
