ROASTED TURKEY

Matt Shade, Home Cook

A simple, reliable turkey that stays juicy: overnight dry brine, aromatic butter, and steady heat with a high-heat finish for that deep bronze skin.

SERVES 10-12

1 whole turkey (12–14 lbs), patted dry
3 tbsp kosher salt (for dry brine)
2 tsp black pepper
8 tbsp unsalted butter, room temp
2 tbsp olive oil
Zest of 1 lemon
4 cloves garlic, minced
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
1 onion, quartered
1 lemon, halved
4 sprigs parsley

PREP & DRY BRINE

At least 24 hours ahead, pat the turkey dry and season all over (and under the skin where possible) with kosher salt and pepper. Leave uncovered in the fridge on a rack to dry brine.

HERB BUTTER

Mix butter with olive oil, lemon zest, garlic, thyme, and rosemary. Loosen the skin over breast and thighs with your fingers and smear half the herb butter under the skin. Rub remaining butter over the exterior.

ROAST

Stuff the cavity with onion, lemon halves, and parsley. Tuck wings and tie legs. Start at 425°F (218°C) for about 20 minutes to set color and crisp the skin, then drop to 350°F (177°C) and continue roasting until breast hits 155°F and thighs 170°F, about 2.5–3.5 hours depending on size.

FINISH

Rest 30 minutes before carving so juices redistribute.