Description
This oven-roasted turkey recipe delivers a perfectly seasoned and juicy bird, featuring a flavorful dry brine infused with herbs and spices. The turkey is roasted at high then low temperatures to achieve crispy skin and tender meat, making it an ideal centerpiece for festive gatherings.
Ingredients
Turkey and Brine
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 tbsp freshly ground black pepper
- 1 tbsp baking powder
- 1 tbsp dark brown sugar
- 1 tbsp garlic powder
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp smoked paprika
Aromatics and Finish
- 1 shallot or small yellow onion, quartered
- 1 head of garlic, halved through the equator
- 1 lemon, quartered
- 1 small bunch of fresh sage
- 1 small bunch of fresh thyme
- 1/4 cup neutral oil (such as canola or vegetable oil)
Instructions
- Prepare Roasting Equipment: Line a roasting pan with heavy-duty foil for easy cleanup and place a roasting rack inside the pan to elevate the turkey for even cooking.
- Remove Wishbone: Using your fingers, locate the V-shaped wishbone inside the neck opening. With a sharp boning knife, make long incisions on both sides of the wishbone and gently pry it loose with a paper towel. Discard the wishbone to allow easier carving later.
- Make the Dry Brine: In a spice grinder or mortar and pestle, combine kosher salt, black pepper, baking powder, dark brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Pulse or grind until the mixture is finely ground and well blended, about 5 seconds.
- Apply Seasoning: Pat the turkey dry with paper towels inside and out. Cover the entire turkey generously with the seasoning mix, including under the breast skin and inside the cavity, pressing to help it adhere. Place turkey on the prepared rack and refrigerate uncovered for at least 12 hours or up to 2 days to allow the brine to penetrate.
- Preheat Oven and Prepare Turkey: About 30 minutes before roasting, arrange a rack in the lower third of your oven and preheat to 450°F. Remove the turkey from the fridge and pat dry again with paper towels to remove excess moisture. Stuff the cavity and neck opening with quartered shallot or onion, lemon, garlic halves, fresh thyme, and sage, ensuring not to overfill to keep good air circulation. Drizzle the turkey with neutral oil.
- Roast Turkey: Insert a leave-in probe thermometer if available, then place the roasting pan in the oven. Roast at 450°F for 30 minutes to crisp the skin. Reduce oven temperature to 350°F and continue roasting until the breast reaches 155°F and the thigh registers 165°F on an instant-read thermometer. This generally takes between 1 hour 30 minutes to 2 hours more.
- Rest Before Carving: Remove the turkey from the oven and let it rest uncovered for 45 minutes. This resting time allows the juices to redistribute, ensuring moist, tender meat when carved.
Notes
- Removing the wishbone makes carving the breast meat easier and neater.
- Using a dry brine helps the skin crisp up and the meat stay juicy without extra moisture.
- Be sure not to overstuff the cavity to allow proper airflow for even roasting.
- Resting the turkey after roasting is crucial for juicy results.
- A leave-in probe thermometer is highly recommended for monitoring doneness without opening the oven.
- Prep Time: 12 hours 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
