Ingredients
• 1 (12–14 lb) whole turkey, thawed & giblets removed
• 2 tbsp olive oil or melted butter
• 1½ tsp sea salt (plus more for cavity)
• 1 tsp black pepper
• 1 tbsp poultry seasoning (or mix: 1 tsp sage + ½ tsp thyme + ½ tsp rosemary)
• 1 lemon, halved
• 1 small onion, quartered
• 4 garlic cloves, smashed
• Fresh herbs (optional: rosemary, thyme sprigs)
• 2 cups low-sodium chicken or turkey broth (for basting + gravy base)
Instructions
✅ Prep (Day Before or Morning Of):
- Dry brine (key for juicy, flavorful meat!): Pat turkey very dry inside and out. Rub 1½ tsp salt all over skin and inside cavity. Place uncovered on a rack in fridge 12–24 hrs (or at least 4 hrs).
🔥 Roast Day:
2. Preheat oven to 425°F (220°C). Remove turkey from fridge 1 hr before cooking.
3. Rinse cavity (if desired), pat extra dry. Stuff with lemon, onion, garlic, and herbs (not packed—just for aroma).
4. Rub entire turkey with oil/butter. Sprinkle evenly with pepper and poultry seasoning.
5. Place breast-side up on a rack in roasting pan. Pour 1 cup broth into bottom (prevents burning, adds steam).
6. Roast at 425°F for 30 min to crisp skin. Then reduce heat to 325°F (165°C).
7. Roast 11–13 min per pound (e.g., 14-lb ≈ 2.5 hrs total), basting every 45 min with pan juices or remaining broth.
8. Don’t overcook! Turkey is done when:
– Breast: 160°F (71°C)
– Thigh: 165–170°F (74–77°C)
(Temp will rise 5–10° while resting.)
9. Tent loosely with foil and rest 45–60 min before carving—critical for juicy slices!
PREP TIME & NUTRITION : (per 4-oz cooked breast, skin removed)
Prep: 15 min (+brining) | Cook: ~2.5–3 hrs | Rest: 1 hr | Serves: 10–12
Calories: 165 | Net Carbs: 0g | Fats: 4g | Protein: 31g
💡 Bonus: Use pan drippings + broth for quick gravy—whisk 2 tbsp arrowroot into ½ cup broth, simmer with drippings until thickened.