Description
Perfect Oven-Roasted Turkey with crispy skin, juicy meat, and aromatic herbs — a simple yet impressive holiday classic.
Ingredients
Scale
For the turkey:
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 Tbsp. freshly ground black pepper
- 1 Tbsp. baking powder
- 1 Tbsp. dark brown sugar
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 shallot or small yellow onion, quartered
- 1 head of garlic, halved through the equator
- 1 lemon, quartered
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
- 1/4 cup neutral oil (like canola or grapeseed)
Instructions
- Prepare the turkey
Remove the thawed turkey from packaging and pat dry thoroughly with paper towels. Make sure to remove the giblets and neck from the cavity. - Make the dry rub
In a small bowl, combine kosher salt, black pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Mix well. - Apply the dry brine
Rub the mixture all over the turkey, including under the skin where possible. Place the turkey uncovered on a rack set over a tray and refrigerate for 12–24 hours. This step helps draw out moisture and ensures crispy skin. - Preheat the oven
Set the oven to 325°F (165°C) and let the turkey come to room temperature for about 45 minutes before roasting. - Stuff the cavity
Fill the turkey cavity with the quartered shallot, halved garlic, lemon wedges, and fresh herbs (sage and thyme). - Brush with oil
Rub the turkey generously with neutral oil, coating it evenly. This helps the skin turn golden and crisp. - Roast the turkey
Place the turkey breast side up on a roasting rack inside a large roasting pan. Roast for about 13–15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. - Rest before carving
Remove from the oven, tent loosely with foil, and let rest for 30–45 minutes before carving. This allows juices to redistribute and keeps the meat tender.
Notes
Always use a meat thermometer to ensure proper cooking without drying out the meat.
For extra-crispy skin, let the turkey air-dry in the fridge overnight after applying the rub.
You can baste halfway through roasting for deeper color, but avoid over-basting (it can soften the skin).
Save the pan drippings for gravy — they’re packed with rich, roasted flavor.
Keywords: Oven-Roasted Turkey Recipe