| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 1 hr 50 min |
| Cook: | 45 min |
| Yield: | 10 servings |
Ingredients
- Kosher salt
- 1 tablespoon minced fresh rosemary leaves
- Grated zest of 1 lemon
- 1 (12- to 14-pound) fresh turkey
- 1 large yellow onion, unpeeled and cut in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Freshly ground black pepper
Instructions
- Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
- Preheat the oven to 450 degrees F. Be sure your oven is very clean!
- Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
- Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 662 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 91 g |
| Cholesterol | 314 mg |
| Sodium | 1469 mg |
Reviews
Been using this recipe for years and the only time I’ve had issues was when my turkey wasn’t 100 percent thawed. Mother in law says my bird is the best turkey she’s ever had.
Do you roast in the shallow pan, or in a roasting pan with rack?
I will use these instructions with time variations because I’m not hostessing the holiday for the first time in years. Just myself and my husband with two Cornish game hens on Thursday. New job and just need a chill holiday this year watching football and eating too much! Ina is very wise and talented and I’m sure the timing is based on a turkey that is not stuffed. If you plan on stuffing it look elsewhere. Have a happy Thanksgiving!
This is my first time cooking a turkey, and I’m very nervous about the cooking time on this recipe. I have a 14.5 lb turkey. Will this really only take just over 1 hour and 45 minutes to roast? I’m afraid I will end up waiting on my turkey to get done. I would really appreciate some input from those who have made this. Thanks.
Will this recipe work if I spatchcock the turkey before I do the dry brine step? I rated it 5 stars without trying this recipe. I’m planning on trying it using the spatchcock method.
I am totally second guessing myself in the amount of salt I just used for my 20 pound turkey. I used 4 tablespoons of salt – did I just ruin my bird? Or do you think it should be ok? UGG.
Best turkey ever. So easy and incredibly moist. Seriously… guests commented best turkey I ever made. Followed directions exactly except for oven temp. Roasted the turkey on 325 the entire time. Covered the top about 2/3 through because it was nice and brown. Took turkey out when thermometer read 155 and let it rest covered with aluminum foil for about an hour. It was perfectly cooked. Made gravy with drippings which was definitely on the salty side due to brine – just make a lot to even out the saltiness.
Easiest and best turkey recipe. On the second day the turkey looked pretty tired and dry in the refrigerator, but the first bite of white meat astounded us…. so moist and flavorful. Thank you thank you!
I made this turkey for Thanksgiving this year and it was one of the best Turkey’s I’ve ever made. I read all your reviews before I chose this recipe, so I wanted to add mine. In the past I’ve been all about wet brining my Turkey but forget about that this dry brine is so much better and easier. I saw many people ask about cooking time for a 20lb bird and its
4 12 hours. I cooked it on 450 for 40 minutes, then put it on 325 for the remaining time. I covered it with aluminum foil for the last 2 hours because I loved the beautiful gold color and didn’t want it getting any darker but that’s totally your call. I followed the recipe except for the onion, only because I just forgot to get it at the store but it made no difference. I also didn’t melt the butter but let it get soft on the counter and mixed in a tablespoon of Fatboy Sweet Rub into the butter, then smeared it under the skin and on top. I debated on adding this rub but in the end so glad I did. Got rave reviews on this Turkey from 20 people!
I used to wet brine my turkey, never again. This turkey came out moist and perfectly seasoned. I like that you can tweak it anyway you want with seasonings.