Crispy-Skinned Juicy Turkey Recipe
Achieve the juiciest turkey with unbelievably crispy skin using a unique dry-brining technique and a perfect blend of herbs. This recipe ensures your turkey is bursting with flavor while featuring the ideal crackling texture that's irresistibly satisfying. Perfect for Thanksgiving or any gathering, impress your guests and family alike with this succulent centerpiece!
ingredients
- 1 whole turkey (12-14 lbs)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon garlic powder
- 1 stick unsalted butter, softened
- 1 lemon, zested and juiced
- 4 cups low-sodium chicken broth
- Fresh herbs for stuffing (rosemary, thyme, sage)
steps
- 1.
Begin by patting the turkey dry with paper towels and place it in a large roasting pan.
- 2.
In a bowl, mix together kosher salt, black pepper, paprika, thyme, rosemary, and garlic powder.
- 3.
Rub the herb mixture evenly all over the turkey, including under the skin and inside the cavity.
- 4.
For enhanced flavor, spread the softened butter under the skin, especially on the breast.
- 5.
Stuff the cavity with fresh herbs, and drizzle the lemon juice and zest inside.
- 6.
Cover the turkey and refrigerate it overnight (12-24 hours) to dry brine.
- 7.
Preheat your oven to 450°F (232°C).
- 8.
Remove the turkey from the fridge and let it come to room temperature for about 30 minutes.
- 9.
Pour the chicken broth into the roasting pan, ensuring it covers the bottom without submerging the turkey.
- 10.
Roast the turkey for 30 minutes at 450°F, then reduce to 350°F (175°C) and continue to cook for 2-2.5 hours, basting occasionally.
- 11.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
- 12.
Let the turkey rest for 20-30 minutes before carving to allow juices to redistribute.
