Recipe

Best Juicy Turkey Recipe

A foolproof roast turkey with crisp skin and ridiculously juicy meat, thanks to a simple dry brine and a butter and herb rub that actually does something.

By Matt Campbell

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4.9

A golden brown whole roast turkey on a platter with crisp skin, herbs, and roasted lemon slices in a cozy kitchen setting

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If you have ever carved into a turkey and watched the breast meat go from “holiday centerpiece” to “why is it so dry” in under five minutes, you are not alone. The good news is you do not need a fancy smoker, a deep fryer, or a twelve-step brining situation that takes over your fridge for three days. You need two things: seasoning time and smart heat.

This is my best turkey recipe for juicy results, built for real home kitchens. We dry brine (so the meat stays juicy and the skin gets crisp), rub it with an herby butter that melts into the meat, and roast it in a way that protects the breast from overcooking. The vibe is relaxed. The turkey is not.

Close-up of sliced roast turkey breast with visible juices on a cutting board

Why It Works

Dry brine = juicy meat + crisp skin. Salt has time to season the turkey all the way through and helps the skin dry out so it browns better.
Butter under the skin actually works. It bastes the breast from the inside as it roasts, so you get flavor and insurance against dryness.
Breast protected, dark meat finished. We start hot for browning, then roast at a steadier temp until the breast is done, while the legs keep climbing to tender.
Resting is non-negotiable. A good rest keeps juices in the meat, not on your cutting board.

Pairs Well With

Storage Tips

Cool it fast: Get the turkey off the bone within 1 to 2 hours of cooking. Slice breast meat, pull dark meat, and store separately if you can. It reheats more evenly.

Refrigerator: Store in airtight containers up to 4 days. Add a splash of broth or a spoon of gravy to keep slices moist.
Freezer: Freeze up to 3 months. Wrap tightly or use freezer bags with as much air pressed out as possible.
Reheat (best way): Put turkey in a baking dish with a few tablespoons of broth, cover with foil, and warm at 300°F until hot. For small portions, microwave with broth and cover loosely.

Bonus move: Simmer the carcass with onion, celery, and bay leaf for an easy stock. Your future soups will thank you.

Common Questions

Do I have to dry brine overnight?

Overnight is best, but you can still get great results with 8 to 12 hours. If you are truly short on time, do at least 2 to 3 hours uncovered in the fridge and season the cavity well.

What internal temperature makes turkey juicy?

For juicy breast meat, pull the turkey when the thickest part of the breast hits 160°F. During the rest, it will climb to about 165°F. Dark meat is best closer to 175°F to 185°F for tenderness.

Should I stuff the turkey?

I do not recommend stuffing the cavity. It slows down cooking and makes it harder to hit safe temps without drying out the breast. Bake dressing in a separate dish and use the cavity for aromatics instead.

Do I need to baste?

Nope. Basting mostly just drops your oven temperature every time you open the door. The butter under the skin plus the dry brine handles the moisture and flavor.

What size turkey works for this method?

This recipe is written for 12 to 15 pounds, but it scales easily. Smaller birds cook faster, larger birds take longer. Use a thermometer and cook to temperature, not the clock.

Can I use salted butter?

Yes, but reduce the added salt in the herb butter. The dry brine is doing the heavy lifting already.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large roasting pan with rack (or a sturdy sheet pan with a wire rack)
Instant-read thermometer or probe thermometer
Paper towels
Small bowl for herb butter
Kitchen twine (optional)
Carving knife and cutting board

The first turkey I ever helped with as an adult was a classic “we will just wing it” situation. No thermometer, lots of optimism, and a bird that came out looking gorgeous and eating like drywall. Ever since, I have been on a mission to make turkey feel as easy as it is supposed to be. This version is my favorite because it is low drama: salt it the day before, butter it like you mean it, roast it until the thermometer says stop, then let it nap. That is it. The kind of recipe that lets you actually enjoy the people you are feeding.