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Juicy Roast Turkey

This roast turkey recipe cooks with herb butter under and over the skin for flavorful meat and crisp, golden skin. Onion, lemon, garlic, and broth add savory flavor as the turkey roasts.
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Prep Time 20 minutes
Cook Time 3 hours 23 minutes
Resting 30 minutes
Total Time 4 hours 13 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey 12- to 14-pound, whole, unenhanced, fully thawed, neck and giblets removed
For the herb butter
  • 0.5 cup unsalted butter softened
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper
For the cavity and pan
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 cloves garlic crushed
  • 2 cups low-sodium chicken broth

Equipment

  • 1 16-inch roasting pan

Method
 

Prepare the turkey
  1. Heat the oven to 325°F with a rack positioned in the lower third.
  2. Pat the turkey dry all over with paper towels.
Make the herb butter
  1. Stir the butter, thyme, rosemary, salt, and pepper together in a small bowl.
Season and roast the turkey
  1. Gently loosen the skin over the breast and thighs.
  2. Spread the herb butter under the skin and all over the outside of the turkey.
  3. Put the onion, lemon, and garlic in the cavity.
  4. Set the turkey breast-side up on a rack in a 16-inch roasting pan and pour the broth into the pan around it.
  5. Roast for 3 to 3 3/4 hours, loosely tenting the breast with foil if it browns too quickly, until an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh and wing, away from bone.
Rest and carve
  1. Transfer the turkey to a cutting board and tent loosely with foil.
  2. Rest for 30 minutes before carving.

Notes

For the juiciest result, check the temperature in the thickest parts away from bone. Refrigerate leftovers for 3 to 4 days or freeze them; use dairy-free butter for a dairy-free swap.