If you dream of a turkey with shatteringly crisp skin and tender, juicy meat, this is the method I make every holiday. A simple dry brine, herb butter, and smart roasting temps do the heavy lifting so you can relax and enjoy the day. Let me walk you through every step with the tips I use in my own kitchen.
Why You’ll Love This Best Roast Turkey
- Juicy, flavorful meat with deeply golden, crisp skin.
- Easy, make-ahead dry brine for stress-free prep.
- Foolproof timing with temperature cues, not guesswork.
- Classic herb-butter flavor that feels special and cozy.
- Clear, no-fuss gravy option from the pan drippings.
Best Roast Turkey Ingredients & Substitutions
- Whole turkey, 12 to 14 lb: Fresh or fully thawed. If using a larger bird, scale the salt and herbs. Spatchcocking reduces time, see Variations.
- Dry brine: 3 to 3.5 tbsp Diamond Crystal kosher salt or 2 to 2.5 tbsp Morton kosher salt for a 12 to 14 lb bird. Rule of thumb: about 1 tbsp Diamond per 4 lb, or 1.5 tsp Morton per 4 lb. Add 1 tsp black pepper and 1 tsp sugar if desired. Substitute fine sea salt by weight only and reduce to avoid oversalting.
- Herb butter: 8 tbsp unsalted butter (113 g), softened, mixed with 1 tbsp finely chopped fresh rosemary, 1 tbsp thyme, 1 tbsp sage, 2 tbsp parsley, 2 minced garlic cloves, 1 tsp lemon zest, and 1/2 tsp black pepper. Dairy-free: use 6 tbsp olive oil or plant butter.
- Aromatics: 1 onion (quartered), 1 lemon (halved), 1 apple (quartered), 4 garlic cloves, a few herb sprigs. Any combination adds gentle fragrance. No lemon? Use an orange.
- For the pan: 2 carrots and 2 celery stalks (chunks), turkey neck if included, and 2 cups low-sodium chicken or turkey stock. Optional: 1/2 cup dry white wine.
- Finishing: 1 tbsp olive oil for extra-crisp skin, kosher salt and pepper to taste.
- Optional gravy: 3 tbsp flour or 2 tbsp cornstarch, plus extra warm stock as needed.
Step-by-Step Instructions to Make Best Roast Turkey
Thaw and Dry Brine the Turkey
Thaw safely in the refrigerator, allowing about 24 hours per 4 to 5 lb. Pat the turkey very dry with paper towels. Sprinkle the dry brine evenly over the entire surface, including some under the skin and inside the cavity. Place on a rack set over a sheet pan, uncovered, and refrigerate 24 to 48 hours. This seasons the meat and dries the skin for better browning.
Make Herb Butter and Prep Aromatics
Stir together the softened butter, chopped herbs, garlic, lemon zest, and pepper. Prep the onion, lemon, apple, celery, and carrots. Pour stock and optional wine into the roasting pan, add the neck and the celery/carrot to create a flavorful base.
Preheat and Set Up the Roasting Pan
Preheat oven to 425°F (218°C). Set a sturdy rack in a large roasting pan. The rack lifts the turkey so hot air circulates for even browning.
Loosen the Skin and Butter the Bird
Carefully slide your fingers under the breast skin to loosen it without tearing. Rub half the herb butter under the skin over the breasts. Rub the remaining butter over the legs and thighs. Drizzle the skin with 1 tbsp olive oil and massage it in for extra-crisp skin.
Truss, Season, and Add Aromatics
Tuck the wing tips behind the shoulders. Tie the legs loosely with kitchen twine. Stuff the cavity with onion, lemon, apple, garlic, and herb sprigs. Lightly pepper the skin. Place the turkey breast-side up on the rack.
Roast: High Heat, Then Moderate
Roast at 425°F for 30 minutes to set the skin. Reduce to 325°F (163°C) and continue roasting until a thermometer reads 160 to 165°F (71 to 74°C) in the thickest part of the breast and 170 to 175°F (77 to 79°C) in the thigh, avoiding the bone. If the skin browns too fast, tent loosely with foil. Do not rely on pop-up timers.
| Turkey Weight | Estimated Total Time |
|---|---|
| 10 to 12 lb | 2.5 to 3.25 hours |
| 12 to 14 lb | 3 to 3.75 hours |
| 14 to 16 lb | 3.25 to 4.25 hours |
| 16 to 18 lb | 3.75 to 4.75 hours |
| 18 to 20 lb | 4.25 to 5 hours |
Times vary by oven and pan. Always follow the thermometer.
Rest for Juiciness
Transfer the turkey to a carving board and rest 30 to 45 minutes. Juices redistribute and carryover heat finishes cooking to a safe 165°F. This is the moment to make gravy and warm your sides.
Make Simple Pan Gravy (Optional)
Skim excess fat from the pan. Whisk 3 tbsp flour into 3 tbsp reserved fat or butter over medium heat for 2 minutes, then whisk in strained drippings and enough warm stock to reach your desired consistency. Simmer until glossy and season to taste. For gluten-free, thicken with a cornstarch slurry instead.
Tips for Success
- Dry brine at least 24 hours for deep seasoning and crisp skin.
- Pat very dry before roasting. Moisture on the skin is the enemy of browning.
- Use a calibrated instant-read thermometer for perfect doneness.
- Roast on a rack over vegetables so heat circulates and drippings stay flavorful.
- Tent with foil if browning too quickly; remove to re-crisp for the final 10 minutes.
- Rest a full 30 to 45 minutes for the juiciest slices and easier carving.
Variations of Best Roast Turkey
- Spatchcock: Remove the backbone and flatten the turkey for faster, more even cooking. Roast at 450°F, usually 70 to 100 minutes for a 12 to 14 lb bird.
- Citrus-Maple Glaze: Brush on a mixture of 1/3 cup maple syrup, 2 tbsp orange juice, and 1 tsp Dijon during the last 20 minutes.
- Garlic-Rosemary Butter: Increase garlic to 4 cloves and rosemary to 2 tbsp. Add a pinch of red pepper flakes.
- Cajun Rub: Mix 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp thyme, and 1 tsp salt. Use with olive oil in place of herb butter.
- Smoked Turkey: Dry brine as written, then smoke at 275°F until temps are reached. Finish hot to crisp the skin.
Serving Suggestions: What to Pair with Best Roast Turkey
- Creamy mashed potatoes with classic pan gravy.
- Herby stuffing or wild rice dressing with mushrooms.
- Green beans with lemon and toasted almonds, or roasted Brussels sprouts.
- Bright cranberry sauce for a sweet-tart pop.
- Wine: Pinot Noir, Gamay, or an oaked Chardonnay.
Storage & Reheating Instructions
- Refrigerate carved leftovers within 2 hours in airtight containers for 3 to 4 days.
- Freeze slices and gravy separately for up to 3 months. Thaw overnight in the fridge.
- Reheat gently: place in a covered baking dish with a splash of broth at 300°F until warm. Broil skin briefly to re-crisp.
- Use the carcass for stock: simmer with onion, celery, carrot, peppercorns, and herbs 3 to 4 hours.
Memories Made Around the Table
Every year I carve the first slice for the most eager taste tester in the house, and without fail the room goes quiet for that first bite. It is my favorite kind of hush, the kind that says we did it right.
FAQs
How long do I roast by weight? Use the table above as a guide, but always cook to temperature. After the initial 30 minutes at 425°F, plan roughly 12 to 14 minutes per pound at 325°F for an unstuffed turkey.
Should I stuff the turkey? For food safety and even cooking, I recommend baking stuffing separately. If you do stuff, ensure the center of the stuffing reaches 165°F.
Is dry brining better than wet brining? Dry brining is simpler, less messy, and yields crispier skin. Wet brining adds moisture but can soften the skin. Both work; I prefer dry for texture and flavor.
Can I use a convection oven? Yes. Reduce the oven temperature by 25°F and start checking temperatures earlier, as convection cooks faster.
What if my turkey is still a little frozen? Roast from partially frozen only as a last resort. Expect significantly longer time and uneven results. For best quality, fully thaw in the refrigerator.
How long should the turkey rest? Rest 30 to 45 minutes. This keeps juices in the meat and makes carving easier.
Final Thoughts
With a simple dry brine, herb butter, and reliable temperature cues, this Best Roast Turkey delivers a golden, juicy centerpiece every time. Breathe, trust your thermometer, and enjoy the moment you lift that beautiful bird to the table. You have got this.
Best Roast Turkey: Juicy, Crispy Skin Every Time
Equipment
- 1 Roasting pan with rack
- 1 Instant-read thermometer
- 1 Kitchen twine
- 1 Aluminum foil (optional)
- 1 Sheet pan with rack for dry brining
- 1 Carving board
- 1 Paper towels
Ingredients
Turkey & Dry Brine
- Whole turkey 12 to 14 lb, fresh or fully thawed
- 3 to 3.5 tbsp Diamond Crystal kosher salt dry brine or 2 to 2.5 tbsp Morton kosher salt
- 1 tsp black pepper (optional, for dry brine)
- 1 tsp sugar (optional, for dry brine)
Herb Butter
- 8 tbsp unsalted butter softened
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh sage finely chopped
- 2 tbsp fresh parsley finely chopped
- 2 cloves garlic minced
- 1 tsp lemon zest
- 0.5 tsp black pepper freshly ground
- Dairy-free option: use 6 tbsp olive oil or plant butter instead of butter
Aromatics & Pan
- 1 onion quartered
- 1 lemon halved
- 1 apple quartered
- 4 cloves garlic
- Herb sprigs such as rosemary, thyme, sage
- 2 carrots cut into chunks
- 2 stalks celery cut into chunks
- Turkey neck if included
- 2 cups low-sodium chicken or turkey stock
- 0.5 cup dry white wine (optional)
Finishing
- 1 tbsp olive oil for extra-crisp skin
- Kosher salt and black pepper to taste
Optional Gravy
- 3 tbsp all-purpose flour or use 2 tbsp cornstarch for gluten-free
- 2 tbsp cornstarch gluten-free option
- Additional warm stock as needed
Instructions
Thaw and Dry Brine the Turkey
- Thaw safely in the refrigerator, allowing about 24 hours per 4 to 5 lb. Pat the turkey very dry. Sprinkle the dry brine evenly over the entire surface, including some under the skin and inside the cavity. Set the turkey on a rack over a sheet pan, uncovered, and refrigerate 24 to 48 hours.
Make Herb Butter and Prep Aromatics
- Mix softened butter with chopped rosemary, thyme, sage, parsley, minced garlic, lemon zest, and pepper. Prep onion, lemon, apple, celery, and carrots. Pour stock and optional wine into the roasting pan and add the neck plus celery and carrots for a flavorful base.
Preheat and Set Up the Roasting Pan
- Preheat oven to 425°F (218°C). Set a sturdy rack in a large roasting pan so hot air can circulate for even browning.
Loosen the Skin and Butter the Bird
- Gently loosen the breast skin with your fingers. Rub half the herb butter under the skin over the breasts; rub the rest over the legs and thighs. Drizzle 1 tbsp olive oil over the skin and massage it in.
Truss, Season, and Add Aromatics
- Tuck wing tips, tie legs loosely, and stuff the cavity with onion, lemon, apple, garlic, and herb sprigs. Lightly pepper the skin. Place the turkey breast-side up on the rack in the pan.
Roast: High Heat, Then Moderate
- Roast at 425°F for 30 minutes to set the skin. Reduce to 325°F (163°C) and continue until the breast reaches 160–165°F (71–74°C) and the thigh 170–175°F (77–79°C), avoiding the bone. Tent with foil if browning too quickly. After the initial 30 minutes, plan roughly 12–14 minutes per pound at 325°F as a guide—always follow the thermometer.
Rest for Juiciness
- Transfer to a carving board and rest 30 to 45 minutes. Carryover heat brings the turkey to a safe 165°F and juices redistribute for moist slices.
Make Simple Pan Gravy (Optional)
- Skim excess fat from the pan. Whisk 3 tbsp flour into 3 tbsp reserved fat or butter over medium heat for 2 minutes, then whisk in strained drippings and enough warm stock to reach your desired consistency. Simmer until glossy and season to taste. For gluten-free, thicken with a cornstarch slurry instead.