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Juicy Roast Turkey

Juicy roast turkey is seasoned with sage butter and roasted until the breast and innermost thigh reach 165°F. Onion, lemon, and fresh thyme fill the cavity, while a 30-minute rest helps keep the meat tender for carving.
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Prep Time 30 minutes
Cook Time 3 hours 45 minutes
Resting 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed
  • 2 tbsp kosher salt
  • 0.5 cup unsalted butter softened
  • 2 tbsp fresh sage chopped
  • 1 tsp black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Preheat the oven to 325°F with a rack in the lower third.
  2. Remove the neck and giblets from the turkey.
  3. Pat the turkey dry inside and out with paper towels; do not rinse.
  4. Carefully loosen the skin over the breast and thighs.
  5. Rub the salt over the turkey and inside the cavity, working some under the loosened skin.
  6. Mix the softened butter with the sage and black pepper.
  7. Spread the butter mixture under the skin and over the outside of the turkey.
  8. Place the onion, lemon, and thyme loosely inside the cavity.
  9. Set the turkey breast-side up on a rack in a 16x13-inch roasting pan.
  10. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin browns too quickly, until a thermometer inserted into the thickest part of the breast and the innermost thigh without touching bone reads 165°F.
  11. Transfer the turkey to a carving board and tent loosely with foil.
  12. Rest for 30 minutes before carving.

Notes

For the juiciest slices, check both the thickest part of the breast and the innermost thigh with a thermometer, without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free version, use an unsalted plant-based butter substitute.