Juicy Lemon-Herb Roast Turkey (Dry-Brined)

Ingredients

• 12-14 lb Whole turkey, fully thawed, giblets removed
• 2 tbsp Kosher salt (Diamond Crystal; use about 4 tsp if Morton)
• 1 tbsp Dried oregano
• 2 tsp Black pepper
• 1/2 cup Unsalted butter, softened
• 2 tbsp Extra-virgin olive oil
• 6 cloves Garlic, minced
• 2 tbsp Fresh rosemary, chopped, plus 3 sprigs
• 2 tbsp Fresh thyme leaves, plus a few sprigs
• 2 Lemons
• 1 Onion, quartered
• 2 cups Low-sodium chicken broth

Directions

1. Thaw the turkey in the refrigerator, allowing about 1 day for every 4 to 5 pounds.
2. Dry brine 1 to 3 days ahead: pat the turkey dry, mix salt, oregano and pepper, and rub it all over and inside. Refrigerate uncovered on a rack set in a pan; the skin dries out and roasts crisp.
3. On the day, heat oven to 425°F. Mash butter with olive oil, garlic, chopped rosemary and thyme, and the zest of 1 lemon. Loosen the breast skin with your fingers and spread most of the butter underneath; rub the rest on top.
4. Stuff the cavity with the quartered lemons, onion and herb sprigs (cook stuffing separately in a dish). Tuck the wings, set the bird on a rack in a roasting pan and pour the broth into the pan.
5. Roast 30 minutes at 425°F, then lower to 325°F. Roast until a thermometer reads 165°F in the thickest part of the breast and the thigh, about 2 to 3 more hours for a 12 to 14 lb bird. Tent the breast with foil if it browns too fast.
6. Rest at least 30 minutes before carving. Use the pan juices for gravy.

Calorie breakdown

💡 Lighter tip: Most of the calories are in the skin and butter: choose breast meat without skin and a serving drops to about 210.