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Juicy Roast Turkey

Juicy roast turkey is seasoned with herb butter and roasted at 325°F until the breast and thigh reach 165°F. Resting the bird for 30 minutes helps keep each slice tender and moist.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, natural, whole, fully thawed
  • 0.5 cup unsalted butter softened
  • 2 tbsp fine salt
  • 1 tsp ground black pepper
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 1 head garlic halved crosswise

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Position an oven rack in the lower third of the oven.
  2. Preheat the oven to 325°F.
  3. Set a rack in a 16x13-inch roasting pan.
  4. Remove the neck and giblets from the turkey cavities, then discard or reserve them for another use.
  5. Pat the turkey very dry with paper towels.
  6. Tuck the wing tips behind the back.
  7. Mix the softened butter, salt, pepper, thyme, and rosemary.
  8. Rub the butter mixture over the turkey and under the breast skin.
  9. Put the onion, lemon, and garlic in the cavity.
  10. Set the turkey breast-side up on the roasting rack.
  11. Roast at 325°F for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  12. Transfer the turkey to a cutting board.
  13. Rest for 30 minutes before carving.

Notes

For the juiciest slices, check the temperature in both the thickest part of the breast and the innermost thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a dairy-free swap, use plant-based butter.