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Thanksgiving Turkey

A simple, juicy turkey recipe with a dry brine method for crisp skin and tender meat, perfect for a festive Thanksgiving meal.
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Prep Time 24 minutes
Cook Time 3 hours
Total Time 3 hours 24 minutes
Servings: 10 servings
Course: Dinner, Holiday, Main Course
Cuisine: American, Thanksgiving
Calories: 300
Ingredients Method Notes

Ingredients
  

Turkey Preparation
  • 1 whole whole turkey, 12 to 14 pounds, thawed if frozen
  • 3 tablespoons kosher salt For dry brining
  • 1 tablespoon sugar For dry brining
  • 2 tablespoons melted butter or olive oil For brushing the turkey
  • 1 whole onion, quartered To stuff inside the turkey
  • 1 whole lemon, halved To stuff inside the turkey
  • to taste fresh herbs (thyme, rosemary, or sage)
  • to taste black pepper
  • 2 cups low-sodium chicken stock For the roasting pan

Method
 

Preparation
  1. Pat the turkey dry with paper towels. Rub salt and sugar all over, including under the skin if possible. Refrigerate uncovered for 12 to 24 hours.
  2. Before roasting, let the turkey sit at room temperature for 30 to 45 minutes.
  3. Heat the oven to 425°F (220°C). Place the onion, lemon, and herbs inside the cavity of the turkey. Tie the legs loosely.
  4. Brush the skin with melted butter or olive oil. Set the turkey on a rack in a roasting pan and pour stock into the pan.
Cooking
  1. Roast the turkey for 30 minutes, then reduce heat to 325°F (165°C). Continue roasting for about 2.5 to 3 hours total, basting once or twice, until a thermometer in the thigh reads 165°F (75°C).
  2. Let the turkey rest for 30 minutes before carving. Use the pan drippings to make gravy.

Notes

Dry brining saves fridge space and gives you crisper skin. Keep carving simple by removing legs and thighs first, then breasts, and slice across the grain. It's best to start cooking earlier than expected; a finished turkey can be held under foil while sides are completed.