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Easy No-Brine Roast Turkey
This easy no-brine roast turkey comes out juicy, tender, and perfectly golden every time. A simple herb-butter method that’s foolproof for Thanksgiving or holiday dinners.
Ingredients
Roast Turkey
- 13 lb turkey, anything 11–15 lbs works; cook time varies
- Salt & pepper, to season the cavity
- 1 onion, halved (no peeling needed)
- 1 lemon, quartered
- 2 celery ribs
- 3 thyme sprigs
- 3 rosemary sprigs
- 3 sage sprigs
Herbed Garlic Butter
- 8 oz unsalted butter, softened
- 6 –7 garlic cloves, minced
- 1 heaping teaspoon salt
- ½ teaspoon black pepper
- Juice of ½ lemon
- ½ teaspoon orange zest
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
Roasting Pan
- 1 onion, quartered
- 3 celery ribs
- 1 carrot, halved
- Gravy
- 2 cups turkey drippings
- 2 cups chicken broth
- 2 tablespoons chicken bouillon
- I use Better Than Bouillon Roasted Chicken Base
- ½ cup flour
Equipment
Instructions
- If using a frozen turkey, allow it to fully thaw. Plan on 24 hours of thawing for every 5 pounds.
- Remove the thawed turkey from the refrigerator 1 hour before roasting to bring it to room temperature.
- Adjust the oven rack to the center position and preheat the oven to 420°F.
- Make the herbed garlic butter: combine softened butter, garlic, lemon juice, orange zest, salt, pepper, thyme, rosemary, and olive oil.
- Remove the turkey from the packaging. Take out the neck and giblets (reserve for gravy if desired). Pat the turkey dry with paper towels.
- Season the cavity generously with salt and pepper.
- Loosen the skin of the breasts and legs by carefully sliding your hands underneath, keeping the skin intact.
- Spread half of the herbed butter mixture underneath the loosened skin. Massage from the outside so it spreads evenly.
- Stuff the cavity with the onion halves, lemon quarters, celery ribs, thyme, rosemary, and sage.
- Melt the remaining butter mixture in the microwave for 30 seconds.
- Tuck the wing tips underneath the turkey (optional but helpful).
- Brush the melted butter mixture all over the outside of the turkey.
- Place the quartered onion, celery, and carrot in the bottom of a roasting pan. Set a rack on top and place the turkey breast-side up. Season lightly with salt and pepper.
- Roast at 420°F for 25–30 minutes to brown the skin.
- Remove from the oven, baste with pan juices, and tent the breast with a foil triangle (oil side down).
- Reduce oven temperature to 350°F. Roast for 2–2½ hours, basting occasionally. Estimate 13–15 minutes per pound.
- When the turkey reaches 160°F in the thickest part of the breast or thigh, remove it from the oven. The temperature will rise to 165°F during resting.
- Transfer the turkey to a platter, tent loosely with foil, and rest for 40 minutes before carving.
Gravy
- Combine turkey drippings, chicken broth, flour, and bouillon in a saucepan.
- Whisk over medium-low heat until smooth and thickened.
- Transfer to a gravy boat. It will thicken slightly as it cools.
Notes
- Turkey can be prepped (stuffed with aromatics and buttered under the skin) up to 3 days in advance. Keep covered in the refrigerator.
- Always check the turkey’s temperature 30 minutes before the estimated cook time, then every 15 minutes until it reaches 160°F.
- The turkey will rise to 165°F while resting.
- For convection ovens: follow the same instructions but begin checking temperature earlier — they cook faster.
- Turkey size affects roasting time. Use the 13–15 minutes per pound rule as a guide.
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