Description

This best recipe for roasting a turkey delivers a perfectly crispy, golden-brown skin with tender, juicy meat inside. Featuring a fragrant dry rub of kosher salt, pepper, rosemary, and thyme combined with a garlic butter and olive oil mixture, this method ensures flavorful and moist results. The turkey is roasted initially at a high temperature for crispiness, then lowered for slow roasting with regular basting to enhance the flavor and texture. Ideal for holiday dinners and special occasions, this recipe guides you to roast your turkey to perfection.

Ingredients

Scale

Dry Rub

2 Tablespoons kosher salt
1 Tablespoon freshly ground pepper
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, chopped

Butter Mixture

1 stick (8 tablespoons) melted butter
1/4 cup olive oil
2 garlic cloves, minced

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for the initial high-temperature roasting which will create a crispy skin.
Prepare Dry Rub: In a small bowl, combine the kosher salt, freshly ground pepper, minced rosemary, and chopped thyme to create a flavorful dry rub.
Make Butter Mixture: In another small bowl, mix the melted butter, olive oil, and minced garlic thoroughly. This mixture will be used for basting and to add moisture and flavor.
Prepare Turkey: Place the turkey breast side up on a rack in a roasting pan. Pour about 1 cup of water into the bottom of the pan to prevent drippings from burning. Brush the entire turkey, including the inside of the cavity, with the butter mixture. Then, liberally massage the dry rub all over the turkey skin. Reserve some of the butter mixture for basting during roasting.
Start Roasting at High Heat: Roast the turkey at 450°F for 45 minutes or until the skin turns golden brown, initiating a crispy exterior.
Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 350°F (177°C) and continue roasting the turkey. Baste the turkey with the reserved butter mixture every 30 minutes to keep it moist and flavorful.
Monitor Temperature: After the first two hours at 350°F, begin checking the internal temperature every 15 minutes using an instant-read thermometer. The turkey is done when the thermometer inserted into the thickest part of the breast reads 160°F (71°C).
Rest the Turkey: Remove the turkey from the oven and allow it to rest on a cutting board for at least 30 minutes up to one hour. This resting period lets carry-over cooking finish and helps redistribute the juices for optimal tenderness and moisture.

Notes

Want the secret to a perfectly crispy, moist roast turkey? It’s a multi-step process involving high-heat roasting followed by slow roasting and regular basting—but this recipe provides a straightforward shortcut for delicious results.
Using a roasting rack and adding water to the pan helps prevent burning and allows drippings to be collected for gravy if desired.
Resting the turkey is crucial for juicy meat; don’t skip this step.
Adjust basting frequency if your turkey is browning too fast or slow.

Nutrition

Serving Size: 1 slice (about 6 ounces cooked turkey with skin)
Calories: 350
Sugar: 0g
Sodium: 600mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 28g
Cholesterol: 90mg